a newsletter by chef Courtney Storer
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 32 | Founded | 3 years ago | Last Issue | 3 months ago |
| Active | |||||
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courtneystorer.substack.comLatest Issues
How to Cook a Steak this Valentines Day
Sorry in advance to my vegetarian and vegan readers and followers! Meat pics below!
Forget to make a reservation for valentines day? Your favorite restaurant is booked? Have no fear I am here! With the hallmark holiday around the corner I...
Gnocchi
Russet or Yukon Gold
I recently spent time testing two different gnocchi recipes: one using russet potatoes and the other using Yukon Golds. Keeping the home cook in mind, I wanted to understand what actually works best in a home kitchen,...
Easy Oven-Roasted Cod
A Beginner-Friendly Fish You’ll Come Back To
You can make cod shine with just a few simple ingredients, which is why it’s such a great beginner fish. Why cod? Because it’s accessible almost everywhere. It’s familiar, forgiving, and ready t...
Meet My Culinary Crew
The Team Behind the Food
Everything food-related you see on The Bear is the result of a deeply talented, hardworking group of people from both the television and culinary worlds.
Most viewers don’t see how much goes into making the fo...
Chicken Piccata
Chicken piccata is not only important to me and my family, it’s also deeply important in The Bear. It’s a dish that becomes a real point of connection between Carmy and his sister, Sugar, and one that reminds them of their mom. We also see...
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Coco's Kitchen.
| Subscribers | Engagement | 73 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Originally from Chicago where my deep love for all things restaurants and hospitality began. As a chef in LA now and Culinary Producer for The Bear, I'm here to share my love and knowledge with you!
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