Cool Beans
Joe Brown, Gabriella Vigoreaux, Liza SchoenfeinA newsletter that explores the recipes, tips, and techniques you need to save the world from your kitchen—without going vegan.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 84 | Subscribers | Read | coolbeansmail.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Yes, you can eat hummus at every meal
Ciao chickpeas, and welcome back to Cool Beans! When we asked spice master Lior Lev Sercarz what plant-based dish he makes on repeat, he pointed to a quintessential staple of his diet: hummus. The owner of La Boite—a shop and lab where he d...
How to get every last bit of peanut butter out of the jar
Plus: Two more recipes to use up what’s in the bottoms of jars
How to keep spring produce fresh
Hey there, and welcome back to Cool Beans, where we’re celebrating spring and its delicious bounty. Goodbye winter squash; hello apricots, asparagus, and strawberries! Given that fresh flora makes up more than 35% of food waste—and that man...
The secret umami weapon you never thought to use
A small dab of the polarizing spread is a secret umami weapon
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Authors
The writers behind this newsletter.
I've been a science and tech journalist for almost 20 years, and yes, typing that makes me feel old.
I write for Cool Beans!
Wielding kitchen, camera, and gardening gear and writing about Life, Death & Dinner.
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