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 | Only paid issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 32 | Founded | a year ago | Last Issue | 3 months ago |
| Active | |||||
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menusbybrian.substack.comLatest Issues
Gin & Cointreau Cocktail – French Lentil Soup – Kale & Tonnato Salad | Newsletter 029
🍸 🍊 🥣 🥬 🐟
Pay no attention to that man behind the curtain.
Cognac & Yellow Chartreuse Cocktail – Shrimp Mozambique – Sweet Potato Focaccia | Newsletter 028
🥃 🥖 🍠 🦐 🌶️
Hi! If your winter cooking has felt a little beige lately, this menu is here to snap you out of it: vibrant, spicy, herbaceous, and topped with a cocktail that tastes like liquid gold.
Rum & Absinthe Cocktail – Gnocchetti di Semolino in Brodo – Green Salad with Apples & Herbes de Provence | Newsletter 027
🍹 🥬 🍏 🍲 🤌
Hi! Winter menus should feel like this: a drink that warms you from the inside out, followed by a comforting Italian classic.
Miso Soup with Clams – Tomato Salad – Carrot Cake with Cardamom | Newsletter 026
🦪 🥣 🍅 🍃 🥕
Hi! The Japanese have this concept of hara hachi bu: eating until you’re 80% full. This menu takes that spirit and ignores it. Eat until 80%, then fill the rest with cake.
Corpse Reviver No 2 – Caribbean Fried Chicken – Shredded Beet Salad with Yogurt & Cilantro | Newsletter 025
🍸 🍊 🍋🟩 🍗 🍃
Is this diet or regular? Oh, whatever.
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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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