40 years i started cooking, refining, developing, recipes - recipes with big, bold, flavours, from all over the world.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 253 | Founded | 5 years ago | Last Issue | 5 days ago |
| Active | |||||
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georgefroehlich.substack.comLatest Issues
Yesterday Canada Was Eating Turkey, Americans, Here’s Your Head Start.
Plus George’s Snap: stop wasting your produce. George’s Table: the simple way to unlock the true flavor of tomatoes. Chef’s Gallery: mashed potatoes the Jacques Pépin way.
Yesterday it was Thanksgiving in Canada, six weeks ahead of the Ame...
The 9,000-Year-Old Secret to a Better Taco
Plus: one fruit, endless possibilities, and the new Chef's Gallery - great chefs, simple things, and tricks you can steal.
In the early 1990s, salsa passed ketchup in U.S. sales. That was no fad. It was a signal. Mexican food had stopped b...
Pollo a la Brasa: Peru's Favourite Chicken, Made at Home
PLUS - A blockbuster new vinegar for making your own salad dressings, the world's most eaten foods, and Morsels - gems from the food world
This week in George’s Kitchen - we’re going to Peru.
When Tomatoes Met Dumplings
A chile crisp vinaigrette makes an unlikely pairing feel inevitable
The eternal dinner-party question: what do you make for people whose taste you actually respect? I had beautiful tomatoes at peak season and a dozen veggie dumplings in th...
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
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Authors
The writers behind this newsletter.
Veteran Investigative Journalist | Former Senior Exec at Canwest Global | Publisher of The Pulse Network (26k subscribers) | Awarded by American Political Science Association | Contributor: WSJ, Economist, Fortune.
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