eat the garnish
rachel yangre-imagining garnishes as the main dish
| Platform |  | Pricing | Only free issues | Publishes | Infrequently |
|---|---|---|---|---|---|
| Issues | 6 | Founded | 3 years ago | Last Issue | 2 years ago |
| Active | |||||
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eatthegarnish.substack.comLatest Issues
eat the garnish: maraschino cherries
Hi! Trying out something new: The back half of today’s newsletter operates as a sort of analog podcast. You’ll see audio players embedded throughout the text. Just hit play on those as you go, and do listen before you keep reading; they’re...
eat the garnish: caviar
Back in June, the New York Times ran a piece headlined “Caviar ‘Bumps’ Are All the Rage.” A “caviar bump,” the latest cool thrill: to scoop a teeny spoonful of caviar onto the back of your hand in a public dining establishment and lick it o...
eat the garnish returns: pills!
In the 16 months since I last wrote, I’ve changed careers, moved across the country, and endured two birthdays. Figured it was time to bring back the garnish letter! I'll keep this one brief.
In the Fleet Week episode of Sex and the Ci...
eat the garnish: coconut
We don’t have much in the way of “old family recipes” on my mom’s side. My grandmother’s recipe box is a catalog of convenience-forward meals designed for the mid-century working mother: lots of hotdishes, several meatloaves, more than one...
eat the garnish: parsley
Parsley! Commonly recognized by American diners as an uninspiring accessory for baked potatoes and mid-dinner grins, this spritely little leaf belongs to the umbel family of the plant kingdom (Apiaceae) and everyone and their mother have be...
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