Menus by Brian
Brian VollNo “quick weeknight dinners” here—this is for slow cooking, intentional eating, and the joy of making something delicious from scratch. Each week, you’ll get a three-part menu: main, side, and either a cocktail or dessert. Designed to be cooked together.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 47 | Founded | a year ago | Last Issue | 10 days ago |
| Active | |||||
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menusbybrian.substack.comLatest Issues
Gin, White Port & Aperol Cocktail – Grilled Lobster with Parsley & Scallion – Raspberries with Fromage Blanc | Newsletter 038
🦞 🍸 🍓 🍋 🔥
Everybody here is a work of art.
Grilled Pineapple Salsa – Orange Salsa | Newsletter 037
Hi!
A hot dog with ketchup and mustard is a classic. But when I throw a fourth of July barbecue—or Memorial Day or Labor Day—I like to jazz up the offering with a pair of salsas for guests to top off their dogs.
Keep in mind these sal...
Gin & Aperol Cocktail – Grilled Flank Steak with Arugula, Mint & Mustard – Strawberry-Rhubarb Hand Pies | Newsletter 036
🥩 🥬 🍋 🍓 🔥
Hi! Hand pies are summer’s secret weapon. Make them now when strawberries and rhubarb overlap at the market, freeze them, and you’ll have a taste of June in the middle of December. Or bake them now and, voila, portable pie f...
Travnik | Newsletter 035+
“Trav-neek,” reads an email I sent to myself to reference in the future, which, as it happens, is now.
“Trav-neek,” reads an email I sent to myself to reference in the future, which, as it happens, is now. For a Feast of Seven Fishes dinne...
Grilled Mushrooms with Lemon, Mint & Tarragon – Grilled Fish Kebabs – Buttered Beluga Lentils | Newsletter 035
🐟 🍋 🧈 🫘 🔥
No one should come to New York to live unless he is willing to be lucky.
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| Subscribers | Engagement | 64 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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The writers behind this newsletter.
I write "Menus by Brian," a weekly dinner plan for people who love to cook slowly and eat exceptionally well.
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