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In Season

Molly Levine

Notes on intuitive cooking, seasonal recipes, stories, and opinions from a principled cook

Platform
Substack
PricingFreemiumPublishesWeekly
Issues50Foundeda year agoLast Issue43 hours ago
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westerlycanteen.substack.com
Artwork for In Season

Latest Issues

The Julys

June gives way to July, and I prepare for a heatwave holiday weekend.

I check last year’s Fourth of July menu to jumpstart the writing process. Last year we were at the same farm for the big weekend. Sometimes returning to a particular mar...

43 hours ago
2
1

Misadventures & Canteen Chaos featuring Zucchini-Gate

Summer Squash + Za'atar Vinaigrette (I promise it’s not made from what fell on the floor)

I am a double Aries (rising and sun)—meaning I am full of fire and a bit erratic. Meaning I am constantly multitasking—a superpower for my job, and a...

10 days ago
3
1
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Mad Libs Menu Writing When Waiting for Inspiration to Strike

Sometimes in cooking, like writing, you can’t wait for inspiration to strike.

I experience a cook’s equivalent to writer’s block regularly. Surprisingly, I know, as someone who preaches that a simple trip to the farmers market will spark m...

a month ago
4

The Lilacs Are Late But Clams Are For Dinner

The lilacs should be here by now. They shyly emerge in patchy fits and guest appearances on the side of the road. But they should be here by now, in full, in their glory, about to make their grand finale. That’s not right, I start to argue…...

2 months ago
4

Restaurant Wars Style Season Opener

Spring Fattoushy Salad with Sumac Vinaigrette Follows

On average it takes 6–12 months to open a restaurant once handed the keys to a space. Last week we did it in 8 days.

2 months ago
5
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  • Molly Levine

    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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