Right Now
Elizabeth StarkA twice-weekly newsletter about what to eat right now with ingredient deep dives and in the moment recipe ideas from the creator of Brooklyn Supper.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 115 | Founded | 3 years ago | Last Issue | 2 years ago |
| Active | |||||
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Right Now: Herby Grilled Zucchini Salad
And four more zucchini recipes to get you through.
Thank you for subscribing to Right Now! Please consider upgrading to a paid subscription. Paid subscribers get full access to the Right Now recipe archives and exclusive recipe posts. Subs...
Right Now: Four Summery Salads
Unfussy salads that capture the moment.
Thank you for subscribing to Right Now! Please consider upgrading to a paid subscription. Paid subscribers get full access to the Right Now recipe archives and exclusive Tuesday recipe posts. Subscri...
Right Now: Zucchini Fritters
How to fritter everything
This week, my zucchini harvest tipped from a smattering to pounds. There were a couple monsters that had escaped my attention, plus lots of smaller, tender zucchini just right for sautéing.
Right Now: Watermelon and Peach Salad
Savory, sweet, and spicy
I was once a watermelon hardliner, secure in my knowledge that seeded watermelon had superior flavor and texture. The labor of seeding said watermelon was the price to be paid for excellent fruit!
Right Now: Creamy Feta Pasta with Tomatoes and Basil
A layered summer meal
We can all agree: it’s hot out. A good time to cook as little as possible, if at all. While pasta requires boiling water for a good chunk of time, if you cover the pot as it boils and keep a close eye as the pasta coo...
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Authors
The writers behind this newsletter.
Elizabeth Stark chronicles her passion for simple, fresh recipes on the award winning recipe blog Brooklyn Supper. Elizabeth’s writing and photography has been featured in Vegetarian Times, Saveur, Condé Nast Traveler, and Food52.
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