Culinary Repertoire
Lisa McLean, Shell Plant, Fiona Whittaker, Amela MarinA 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 | 274 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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thecookingnaturopath.substack.comLatest Issues
Tomato Confit: A Base Recipe with Many Possibilities
By Lisa McLean | Culinary Repertoire
Welcome to Culinary Repertoire, where I share recipes, reflections, and the deeper threads that run through good food. This versatile tomato confit is both a complete dish and a foundation recipe for th...
Spiced Tomato Salad with Fresh Curd and Tadka
Ripe tomatoes, fresh curd and a fragrant potato dressing inspired by the flavours of India and Sri Lanka.
By Lisa McLean | Culinary Repertoire
Tomato Sauce with Butter and Garden Vegetables
By Lisa McLean | Culinary Repertoire
Welcome to Culinary Repertoire, where this week my Tomato Series turns to tomato sauces and to Marcella Hazan, who remains, in my eyes, their undisputed master. For this rich and versatile sauce, I have...
Fennel and Tomato Risotto
A creamy risotto layered with cooked and raw fennel
By Lisa McLean | Culinary Repertoire
Quick Fresh Tomato Sauce with Fennel and Anchovy
A richly savoury sauce for pasta, beans, risotto and more
By Lisa McLean | Culinary Repertoire
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| Subscribers | Engagement | 84 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
I show you how to Cook, Eat and Live well. Food writer and Spice Alchemist, clinical naturopath, nutritionist, medical herbalist, RN and cooking teacher.
Patisserie trained Baker, Food Photographer, ex-Journo & Mama based near London. Elegant, joyful home baking, with healthier twists.
Teacher, singer, reader, cook. Hedonistic, slightly clumsy and trying to be solution focussed in life.
I write about food, literature, language and memory, often with a touch of humour and an occasional recipe.
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