Culinary Repertoire
Lisa McLean, Annada D. Rathi, Harshita saxena, Aki morotoA place where Marcella Hazan’s teachings and global spice traditions come together through stories, recipes, and the science of good food, one repertoire for many kitchens.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 233 | Founded | 2 years ago | Last Issue | 5 days ago |
| Active | |||||
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thecookingnaturopath.substack.comLatest Issues
Rajma Chawal, Two Ways
Rajma chawal is one of the most comforting ways to cook kidney beans, and in this post I am sharing two versions I make at home: a richer stovetop and oven rajma for weekends, and a simpler stovetop version for midweek meals.
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A Little Something Before Dinner
Celery parsley butter, Catalan tomato, avocado chickpea dip, pineapple tepache and crisp little bites for welcoming guests.
Welcome to Culinary Repertoire, where I write about food with all its history, pleasure, memory, and meaning. For a...
Welcome to Culinary Repertoire
Hello from the Culinary Repertoire Kitchen
It has been a while since I introduced myself properly here, and with so many new subscribers arriving recently, I thought it was time to open the kitchen door and say hello.
I am Lisa McLean. I...
Marcella's Potato Gnocchi and Green Gnocchi - Recipes, Tips and Technique
This is Cooking with Marcella my tribute to the woman who showed me how a few good ingredients, cooked with care, could nourish more than just the body. I’m Lisa McLean, a naturopath and cook with a deep respect for the slow, honest rhythm...
Marcella Hazan’s Tomato Sauce 11: Sughi di Pomodoro
Welcome to Cooking with Marcella, my ongoing exploration of Marcella Hazan’s recipes, ingredients, and way of thinking about Italian food. This sauce I am showing you today, is the freshest of Marcella’s tomato sauces to my mind. It’s a gre...
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| Subscribers | Engagement | 82 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Food writer and Spice Alchemist, clinical naturopath, nutritionist, medical herbalist, RN and cooking teacher.
Annada is a student of flavors. Through her bi-weekly newsletter, she aims to make Indian flavors and food approachable for weekday cooking.
Optimistic chef . Enterpreneur . A memory keeper of edible heritage. Author ( Mini Recipe Series )
A Hungry Private Chef that’s constantly nerding out on Cuisine, Espresso/all things Coffee brewing, travel escapades, and sharing transcending stories. So, C’mon-! Join me on this delicious journey!!
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