Byron Talbott
Gordon Ramsay & Thomas Keller trained, 12+ years in LA kitchens, food stylists around Hollywood/Burbank, bringing it all together for the world to enjoy in my home kitchen.
| Platform |  | Pricing | Only paid issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 69 | Founded | 4 months ago | Last Issue | 9 days ago |
| Active | |||||
Read this Newsletter
byrontalbott.substack.comLatest Issues
Cottage Pie
The white cheddar mash with golden corduroy edges covers most problems in life...
Comfort food elevated: this cottage pie pairs a silky Bordelaise-style beef filling with a white cheddar mashed-potato corduroy, broiled until the ridges bli...
Grilled Chicken Hash
A grilled chicken dinner decided to have summer brunch and we're better for it..
There’s something a little theatrical about food that begins on the grill — that first sizzle, the way skin-on chicken breathes smoke and blisters until the f...
Potato Leek Roast Chicken
The Calabrian roasted potatoes will keep you coming back for more...
Okay — imagine this: a weeknight that smells like a weekend. I love recipes that do most of the work in one pan, especially when they reward you with crackling skin, swee...
Marry Me Chicken & Cabbage
Pan-roasted chicken, caramelized cabbage & creamy sun-dried tomato sauce...
Warm, confident weeknight cooking: pan-roasted Mary Me chicken paired with a caramelized cabbage "steak," all finished in a silky sun-dried tomato cream sauce that...
Blackberry & Ricotta Toast
Velvety homemade ricotta & glazed garden blackberries ftw...
This recipe started with a bowl of blackberries I couldn’t stop staring at—ripe, sweet, and begging for a little gilding. I give them a quick glaze that amplifies their shine, th...
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Byron Talbott.
| Subscribers | Engagement | 86 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Chart Rankings
How this newsletter ranks in the official Substack charts.
| #138 | |
| #50 |
Authors
The writers behind this newsletter.
Gordon Ramsay & Thomas Keller trained, 12+ years in LA kitchens, food stylist around Hollywood/Burbank, bringing it all together for the world to enjoy in my Tennessee cottage kitchen.
Frequently Asked Questions
How can I access the email archive for Byron Talbott?
You can find recent issues that have been published by Byron Talbott on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does Byron Talbott have?
To see how many people subscribe to Byron Talbott, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in Byron Talbott?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Byron Talbott as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like Byron Talbott?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact Byron Talbott using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to Byron Talbott?
Scroll up to where it says Related Newsletters to see other publications like Byron Talbott. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Byron Talbott?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.