Fresca: A Recipe Newsletter
Paola Briseño-GonzálezA newsletter to remind you that home cooking is always the best kind of cooking
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 79 | Founded | 3 years ago | Last Issue | a year ago |
| Active | |||||
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JUST ADD LIME JUICE TO THIS NEWS
Dear Fresca Readers,
I’ve missed you. I’m back today to share with you first, before the world even knows it, that I am over the sun and the moon to announce that I am writing A COOKBOOK: PACÍFICO. A love letter to the cooking from the im...
The brunch to make you feel alive
with grapefruit curd
Fresca is here to hopefully inspire your home cooking. Please consider becoming a free or paid subscriber. Mil gracias xoxo
Unwrap This: Rice Pudding Tamales
With a drizzle of homemade cajeta and lo-fi navidad tunes
I’ve got your perfect X-MAS breakfast.Fresca is here to hopefully inspire your home cooking. Please consider becoming a free or paid subscriber. Mil gracias xoxo
Gifting Pleasure
I relish a good gift guide, especially one with obscure and quirky things I dream about gifting myself (and the people, I love of course!) Here for you, FRESCA’s gift guide for indecisive lovely humans who just need to go for it and order t...
Holding Space
Seared Salmon with Pistachio Pipián and Brown Butter Radishes
Fresca is here to hopefully inspire your home cooking. Please consider becoming a free or paid subscriber. Mil gracias xoxo
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| Subscribers | Monthly Web Visits | Accepts Sponsors | |||
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Authors
The writers behind this newsletter.
Paola is a cooking writer and avid cook who wrote her very first recipe for a key lime cookie pie when she was six years old. She is a proud Pata Salada— that’s Mexican coastal surf speak for a native of Puerto Vallarta, Mexico.
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