40 years i started cooking, refining, developing, recipes - recipes with big, bold, flavours, from all over the world.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 247 | Founded | 5 years ago | Last Issue | 7 days ago |
| Active | |||||
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georgefroehlich.substack.comLatest Issues
Seared Scallops That Taste Like the Ocean Showing Off , Luscious Mushroom Risotto & Earthy Peas
A NOTE FROM GEORGE
A NOTE FROM GEORGE
Porchetta from Tuscany, the Killer Sauce, and the One Seasoning That Beats Them All
Why cottage cheese is suddenly everywhere again
I don’t know about you, but for me there’s something special about cooking. It’s relaxing. It’s fun. It’s therapeutic. You’re completely focused on one thing: creating something great. And th...
This Week: Sweet & Spicy Pork Chops, the Truth About Tomatoes, and a 20-Minute Pasta Fix
Plus: four food-world hits, including why beef tallow is back and the ingredient in every kitchen making a comeback with a twist
Welcome to the kitchen, fellow culinary adventurer!
A Ukrainian Dinner That Tastes Like Someone's Grandmother Made It
Perogies, pan-fried onions, sour cream, and a cucumber salad with a twist most kitchens don't expect.
Note from George
THE SUMMER SHRIMP SALAD YOU'LL MAKE AGAIN AND AGAIN
Note from George:
Note from George:
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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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