Cooking
Colleen KelseyUpdates from a New York kitchen
| Platform |  | Pricing | Only free issues | Publishes | Infrequently |
|---|---|---|---|---|---|
| Issues | 18 | Founded | 3 years ago | Last Issue | 21 days ago |
| Active | |||||
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cookingck.substack.comLatest Issues
Fate cannot harm you if you’ve dined well
I didn’t like a new memoir called The Spinster Cookbook not because of the word “spinster” (archaic; limited), but because it was not what I desired from a book with pleasure in the single woman’s kitchen in the subtitle.1
Its narrative is...
Heatwave
Once the temperature rose above 90°, I put all my silk slip dresses, jackets, and robes in the freezer, pulling one length out at a time like I do with ice for the rosé1. Getting out of the shower felt better with a chilled layer. Heat dimi...
Lavazza country
I can only say a few things in Italian, but I always get what I want. For breakfast it’s simple: a cappuccino, cornetto, and SPREMUTA, standing up at a noisy bar.
Italy1 is where to “go vertical.” Espresso at a universal standard, aggress...
Spring lunch
We’re all entitled to benders. I know my limits; I can’t do the martini-Cosmo-tartare-frites circuit1 for more than two weeks before starting to pull fresh herbs from the garden (Union Market), and I will never be someone who plucks and eat...
On ice
A morning grapefruit juice (high-pulp, astringent, coral) is the only thing maintaining my nervous system in below-20°F weather.1 An in-case-of-emergency panettone, beef broth, and a stack of cashmere turtlenecks are in my freezer; I’ve cyc...
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The writers behind this newsletter.
New York writer. Work in T Mag, Metrograph, MUBI, CNN Style, Dirt, i-D, PIN-UP, Whitney Review, DAZED, Ton, Interview, + more. My real newsletter is here: statusreport.beehiiv.com
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