Did You Eat Yet?
Amelia RampeThank you for being here! I’m a long-time food editor and recipe developer. This is a place for me to share recipes and grocery recommendations as well as food, dining and travel guides for NYC and abroad.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 59 | Founded | 4 years ago | Last Issue | 7 days ago |
| Active | |||||
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ameliarampe.substack.comLatest Issues
Tortang Talong (Eggplant Omelet with Lamb Crumbles)
The garden blessed me with an abundance of Japanese eggplant this season and I have been enjoying having this ingredient at my disposal to play with and eat. I haven’t always loved eggplant. I spent most of my youth gagging at the thought o...
Protein-packed Vegetarian
In life and workplaces, there are managers that want you to fail. They refuse real teaching, they dismiss and diminish while simultaneously extracting ideas, stealing your work and passing it off as their own.
And then there are mentors wh...
Kare Pan Pot Pie (Japanese Curry Pot Pie)
In 2009, Fuji Bakery opened in Seattle’s International District with a buzz. The owner, Akihiro Nakamura, had hired Takahito Hirai, a young pastry chef who trained at the highly-rated Château Restaurant in Tokyo, owned by the legendary Joël...
An Exploration of Red Shiso
Shiso, a close relation to the mint family, has a mildly astringent, faintly bitter, and distinct herbal flavor. While it’s native to the mountainous regions of South Asia, it is used in culinary practices all over Asia. It’s also known as...
An Exploration of Bagoong
As an island archipelago of approximately 7,641 islands, one of the ways that indigenous Filipinos preserved surplus seafood was through the process of making bagoong, a fermented paste most often made from shrimp or fish but sometimes also...
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Authors
The writers behind this newsletter.
Recipes for people who like to cook. I’m a veteran recipe developer, culinary and dining expert, and video host. Bylines: NYT, Bon Appétit Magazine, Food & Wine Magazine, Food52, thekitchn.com and more. NO AI. No gimmicks.
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