Where flavor meets history, travel, and culture! Essays, deep dives, and recipes on the foods, condiments, and rituals that shape everyday lives and routine around the world.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 273 | Founded | 5 years ago | Last Issue | 12 days ago |
| Active | |||||
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condimentclaire.substack.comLatest Issues
The Only Pie Dough You Need
France's sweet and savory pastry for every tart, quiche, and pie.
In America, most cookbooks with include a small army of dough recipes for a handful of desserts. It’s COMPLICATED. You’ve got flaky all-butter pie crust or shortcrust for a...
How to Make Your Own Syrup at Home
3 recipes: tonka, basil, and cinnamon
Okay so you learned all about French sirops, their cultural significance, uses, and brand history here so now it’s time to learn how to make your own.
Sirop: The French Way of Drinking
Tell me if I’m wrong but when people say syrups they automatically think of coffee shop flavorings - vanilla, caramel, etc. While these are in fact, delicious, with the right amount and paired properly, in France syrups, called sirops, are...
Summer Fig Mustard
not a chutney, not a jam - recipe + pairings
Every summer, there’s a kind of chaos that happens in my kitchen during fig season. At the mills, we have 6 fig trees and 3 of them give twice during the summer into early autumn… They’re also G...
The Rumor About This French Plum
Mirabelle season lasts two weeks… That’s IT. I always try to go back to my family home in France during this time to capture this fleeting moment. That said, there is a French answer to this problem. You don’t fight the two weeks, you jar t...
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Authors
The writers behind this newsletter.
Where flavor meets history, travel, and culture! Essays, deep dives, and recipes on the foods, condiments, and rituals that shape everyday lives and routine around the world.
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