If you get goosebumps from a good, honest plate of beans, always soak up the leftover olive oil with your bread, and are in love with tinned tomatoes—welcome! This is your space.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 115 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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despinasiahuli.substack.comLatest Issues
Summer Fasolada
“I want flavour,” Iris said to me the other day, and I’m truly struggling to keep up with her demanding appetite.
I made a few beautiful recipes full of flavour and warmth while we were in Athens: a summer borlotti bean stew, baked fish wi...
Riganada
Bread, tomato, olive oil, cheese and dried oregano
I always wished pan con tomate was a Greek recipe. And then other day, while in Athens, I found an old cooking magazine and read about riganada — bread, lightly toasted and soaked in fresh...
Geia sou
Enjoying our very long holidays, one of the perks of working for a school! In a few days, we’ll be flying to Athens to make even more summer memories with family and friends in my hometown.
Iris has been as happy as ever, surrounded by fam...
Geia sou
from Greece and a little recipe
Hello Friends!
Geia sou
Cramberies picking and fermeting
Despina’s Substack is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Real fries
Pontic cheese pies
Wild greens, peppers and young c...
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Authors
The writers behind this newsletter.
Despina is a London-based chef from Greece, blends the vibrant flavours of her Greek heritage with influences from her London life. She has worked in kitchens like E5 Bakehouse and St. John, and had a pop kitchen at Maltby Street
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