Hot Menu
Elena Saavedra BuckleyThe food I make and what I think about it
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 6 | Subscribers | Read | hotmenu.substack.com |
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Latest Issues
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Salsa pork (semi-homemade)
I’m feeling the desire to quickly share what I made on Thursday: pork shoulder cooked low and slow in store-bought salsa verde, which is, essentially, a budget / quick pork chile verde. I’m not sure why using salsa came to mind… maybe it wa...
A salad's center of gravity
I’ve let you all down. Despite being a “true poster,” this is my first post in two months. I knew I needed to say hello before plunging into my new job (!) today. I’ve been planning on writing about salad dressings for some time, and today ...
Ingredients two ways / homemade Big Macs
Last year I wrote a profile of Todd Solondz for The New Yorker, which included a couple differently-vibed interviews because the movie he was working on fell apart in the middle of my reporting (interesting!). Before it fell apart, we had l...
Winter Vegetable Concepts / chicken-cabbage salad, wedge, steak & rock-food
Something I cherish about New York City grocery stores is that the building layouts are often so cramped that they create tunnel-like journeys through one’s shopping list. This, to me, is really helpful; it emphasizes not only the component...
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Authors
The writers behind this newsletter.
I'm an editor at Harper's Magazine and a writer for places like The Paris Review and The New Yorker. My website is esaavedrabuckley.com.
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