
Get inspired to eat better and order out less. Recipes, kitchen strategies, and unfussy real-life notes from a private chef and mom feeding clients, kids, and herself.
| Platform | Pricing | Freemium | Publishes | Twice weekly | |
|---|---|---|---|---|---|
| Issues | 169 | Founded | 2 years ago | Last Issue | 7 hours ago |
| Active | |||||

Tender chicken thighs simmered with sweet peppers, briny olives, vinegar, and a touch of honey.
After three weeks of traveling and cooking in Spain and Italy, I’m back in Los Angeles and starting with the recipe most requested from my Inst...
It’s hard to know where to begin after five days in Ibiza, but it feels right to start with one of the island’s simplest and most perfect combinations: Jamón Ibérico and melon.
The jamón ibérico at Es Xarcu, Ibiza
If you’ve tried prosciut...
Another version of the prosciutto and melon salad I love making all summer long.
Another version of the prosciutto and melon salad I love making all summer long. This one adds juicy tomatoes and creamy avocado, while keeping everything fre...
Summer isn't complete until you've sat down to a plate of prosciutto and melon
This is a dish I make on repeat every summer. It’s especially wonderful because you can play with secondary ingredients to keep things interesting….
I’m in Maryland for a few days visiting my mother-in-law and working on my post about Uzbekistan. After this, I’ll be posting from Ibiza and then Italy!! Make sure you’re following me on Instagram for some good stories from there. In the me...
Subscribers, engagement, traffic and sponsorship for Everything You Want to Eat.
| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
The writers behind this newsletter.
Private chef teaching my favorite recipes and basic, simple techniques that will improve your cooking. 25 years experience as a chef. 20 as a private chef. 14 Sober. 10 as a Mom. Always learning. Relentlessly optimistic.
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