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George’s Kitchen

Froehlich Media

40 years i started cooking, refining, developing, recipes - recipes with big, bold, flavours, from all over the world.

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Substack
PricingFreemiumPublishesWeekly
Issues231Founded5 years agoLast Issue6 days ago
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Latest Issues

The Broth That Rages: Your New Go-To Asian Chicken Noodle Bowl

Hello everyone!

Imagine the sudden, powerful aroma of ginger and garlic hitting your kitchen—the promise of a meal that is both profoundly comforting and explosively flavorful. This isn’t just chicken soup; it’s a bowl of pure, savory sati...

6 days ago
6
1

George's Kitchen — From the fire to the table

A Brief History — The Prawn and the Pasta

The prawn has fed civilizations. Long before restaurants existed, before recipe books were printed, before the word “cuisine” entered any language, coastal peoples from the Mediterranean to Sout...

13 days ago
3

Special Edition - GEORGE'S KITCHEN - Cooking for a Man Who Ate His Way to 100

Sir David Attenborough turns 100 today. A man who has spent a century telling us what the planet is worth — and quietly eating in a way that proves he means it.

A NOTE FROM THE EDITOR

Hello, everyone. Today I want to talk to you about som...

17 days ago
4

From the fire to the table · Pacific Northwest traditions Maple-Glazed Wild Salmon with Orzo & Cucumber Tomato Salad

A feast rooted in Coast Salish tradition — cedar-smoke heritage reimagined for two, with jewelled orzo and a bright vinegared salad that sings alongside the fish.

Serves 2 · 45 min · Weeknight dinner

20 days ago
3
Paid

A Four-Country Dinner — And the Stories Behind Every Bite

Greek lamb from a babysitter who changed everything. French peas from a summer holiday. A Japanese stranger who gave me a bottle. This is how George's Kitchen works.

Four countries. One plate. Mrs. Mochonas would approve.

a month ago
5
Paid

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  • Froehlich Media

    Veteran Investigative Journalist | Former Senior Exec at Canwest Global | Publisher of The Pulse Network (11k subscribers) | Awarded by American Political Science Association | Contributor: WSJ, Economist, Fortune.

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