In Season
Molly LevineNotes on intuitive cooking, seasonal recipes, stories, and opinions from a principled cook
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 31 | Subscribers | Read | westerlycanteen.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Post Thanksgiving Pozole
I first must apologize for the tardiness of this newsletter landing in your inbox nearly a week after Thanksgiving— as it really is the perfect use of your turkey carcass and leftover meat, perhaps long gone by now. Just maybe, you, like me...
The Art of a Fall Salad
It's chicory season!
Chimichurri (the bonus addition to A Very Good Sauce) & The End of Daylight Savings
A meditation on time and the perfect sweet potato dish for the moment
Introducing A Very Good Sauce : a cookbooklet
It is undeniably fall now—the leaves adorning the hillsides in a majestic swath of peak color, an amber crinkle underfoot, the night comes quicker, and the mornings bring a chill. Fall is a historically bittersweet time for me, and I find m...
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Authors
The writers behind this newsletter.
Chef and owner of Westerly Canteen: a "sort of" restaurant housed in a converted airstream, rooted in the traditions of agritourism. Hudson Valley based, Chez Panisse trained. Living, cooking, and writing on both coasts.
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