Bits and Bites Newsletter
Bits and Bitesexploring ingredients — from vibrant vegetables to aromatic spices, one bite at a time
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 21 | Subscribers | Read | bitsandbitess.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
What to eat in Venice
Italians are famous for keeping their food under strict rules (some “crimes” they harshly condemn include adding pineapple to pizza, cream to carbonara, or ketchup to pasta), but they certainly know their way around food. Each region of Ita...
Sweet breakfast hummus
After the slightly heavier read of the last post \- a discussion of whole foods vs ultra-processed foods -, this week I am sending out a simple recipe. It is a recipe for a sweet hummus inspired by banana bread. It can be prepared in advanc...
In defense of whole foods
Pick an ultra-processed food and have a look at its ingredients list. How many ingredients does it have? Can you find them in your kitchen? Would you eat these ingredients by themselves? Or is this food a concoction of mostly bland ingredie...
Blitva, a Croatian staple
Blitva is the Croatian name for Swiss chard, a vegetable I had previously only struggled to cook appealingly, if only because the stalks would become an unappetizing brownish colour. As of today, after visiting Dalmatia, where trying blitva...
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