I'm a half French, half Korean chef & this is my culinary notebook, where you'll find all my recipes. Here, I’ll think out loud, test ideas, mess things up, and slowly connect the dots in my culinary exploration.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 71 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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giltreatsgil.substack.comLatest Issues
Greek style Baklava
Some tips on how to nail this iconic desert
Baklava has always been, to me, an indescribably comforting snack. For the longest time, though, I thought of it as one of those things that was far too technical, or difficult, to even bother tr...
Greek Sun-dried Octopus
I’ve been lucky enough to travel to Greece with my family since I was a child. Over the years, we visited many of the Cycladic islands, but ever since we discovered Amorgos, we haven’t really wanted to go anywhere else. We found our little...
Pork chops & fries
Few tips, to nail your Pork chops like a chef.
Today, we’re wrapping up season two of French Bistro, a series in which we’ve explored many of the great French classics. And what better way to end than with one of the most quintessential bi...
Dadinhos de Tapioca
I recently met Ianni Escobar, a Brazilian chef from Florianópolis whose cooking is deeply rooted in seafood. Having lived in Rio and traveled frequently through Brazil, I always imagined we’d meet there, but instead, our paths crossed in Li...
The tomate farcie
A French classic made slightly more decadent
Tomates farcies are one of those wonderfully simple classics worth mastering. With ripe summer tomatoes, a generous filling, and very little effort, you get a dish that feels both rustic and dee...
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