Culinary Repertoire
Lisa McLean, Annada D. RathiA 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 | 206 | Subscribers | Read | thecookingnaturopath.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Indian Post Colonial Pie
Indian Post Colonial Pie is a reflective kitchen essay for International Pie Day, on a pie that straddles borders, blending cottage pie and mild colonial curry while exploring empire, memory, Partition, and the layered histories carried by ...
Kitchen Postcard – Korean Chicken Stew (Dak Jjim)
A pot of Dak Jjim brings together much of what I love about practical, deeply satisfying cooking: a short ingredient list, minimal effort, and a result that feels generous enough for both a weeknight dinner and a shared table. This version ...
Cooking with Marcella: Chick-Pea Soup with Pancetta and Porcini
Discover how to make Marcella Hazan’s Chick-Pea Soup with Pancetta and Dried Porcini Mushrooms, a deeply comforting Italian soup that layers earthy porcini, savoury pancetta and creamy chickpeas into a rich, aromatic broth. In this Cooking ...
Marcella's Chickpea Soup Three Ways
Chickpeas appear again and again across Marcella Hazan’s books, and these three soups from The Classic Italian Cookbook show exactly why. Zuppa di ceci begins as a simple chickpea soup and then evolves into two further dishes with rice or p...
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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.
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