Recipes and cooking wisdom.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 270 | Founded | 5 years ago | Last Issue | 6 days ago |
| Active | |||||
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kitchensense.substack.comLatest Issues
Issue #258: Grilled Cheese
Before I get into the topic and recipe for today’s newsletter, a quick announcement. This morning tickets went on sale for the second iteration of The Great Nosh, the NYC Jewish food and culture festival picnic I helped launch last year for...
Issue #257: Stuffed Cabbage, the French Way
Last week I took the Eurostar from London to Paris for the first time. Although it isn’t new, it’s still hard for me to believe you can hop on the tube to St. Pancras Station, find your carriage, settle into your seat, and 2 ½ hours later a...
Issue #256: English Custard
Greetings from London, where the weather has been spectacular and I’ve eaten very well. What my dodgy STG Hotel lacks in charm and amenities, it makes up for in location—smack dab in the middle of Covent Garden, SoHo, Chinatown, Bloomsbury,...
Issue #255: Vegetarian Mapo Tofu
When my brother Sheldon became a vegetarian in his early teens, some 55 years ago, our mother was sure he would starve. Meats were central to our family dinners. I use the plural “meats” because often there were more than one: brisket and r...
Issue #254: Brown-Butter Ricotta Cake with Chocolate Chips and Orange
I served this Brown-Butter Ricotta Cake with macerated local strawberries.
Nate and I disagree about this cake.
He said it was too sophisticated for his palate. That’s his way of saying I don’t know anything about dessert, which is somet...
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The writers behind this newsletter.
Since that picture was taken of me in 1971, I have been obsessed with food. I love to cook, eat, travel, shop for, learn about & share food. In 2017 epicurious.com named me among the "100 Greatest Home Cooks of All Time."
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