Not a trained chef. Not a food critic. Just an opinionated person who likes to cook.
Platform | Substack | Pricing | Only free issues | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 20 | Subscribers | Read | karolynpho.substack.com |
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After a few weeks of long set days sandwiched between travel, my body was pleading for something home-cooked and somewhat simple. I couldn’t stop thinking about this lambs’ head soup I had at Cafe Mutton \- which I know sounds fucking insan...
1. Waterford champagne saucers \- nothing feels more celebratory than drinking champagne out of diamond cut glassware
Horses- Banana walnut sticky bun
Soft scrambled, deviled, poached in sundubu-jjigae… Or the ramen egg (Ajitsuke Tamago). The humble egg is a superior protein. This idea came to me a few weeks ago as I was making a “fridge-clean” lunch. We had leftover yellowtail collar fro...
The writers behind this newsletter.
Home cook.
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