Recipes and cooking wisdom.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 291 | Founded | 5 years ago | Last Issue | 5 days ago |
| Active | |||||
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kitchensense.substack.comLatest Issues
Issue #279: Fesenjan
As you know from reading this newsletter, what I have in my mind to cook is often triggered by some ingredient or another I want to use up. Many months ago my friend Karen gave me a large bag of ground walnuts, a small fraction of a case sh...
Issue #278: Pepper Steak Redux
Almost exactly four years ago I published a recipe for pepper steak based on my recollection of one of the dishes in regular rotation in my mother’s dinner repertoire (see Issue #64). Peppers were in season then as they are now, though we a...
Issue #277: Sichuan Cold Spicy Chicken
Spicy & Tasty Dishes, Steaming vs. Poaching, Bang Bang
The Sichuanese category of spicy cold salads and appetizers is vast.
Issue #276: Speckled Bread
The Ontology of Cake, What’s for Breakfast? Bara Brith, a Welsh Tea Cake with Dried Fruit
The other day I stumbled across a recipe called “Blueberry Breakfast Cake.” I was looking for something to do with some wild blueberries Nate overbou...
Issue #275: So Many Peppers
A CSA Primer and a Subtle Sauce for Pasta
Twice this week someone told me they didn’t know what to do with all the peppers that came in their CSA. ‘Tis the season.
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Authors
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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