Forklore
Maddy, Gina Brunosubscribe for annotated recipes: the what and why behind the method, and the trials and tribulations behind the development.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 77 | Subscribers | Read | handmethefork.substack.com |
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Latest Issues
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Lucie's Blueberry Fennel Loaf
You guys… today’s newsletter is extra special. You may be familiar with Lucie Franc de Ferriere’s iconic East Village bakery, From Lucie. The yellow storefront, the checkered bistro curtain, and the café tables feel like a whimsical little ...
Chicken Francese for One
for weeknights when you're craving something saucy and lemony
Why your Cookies don't look like Mine
Have you ever made a recipe, specifically a cookie recipe, and it turns out looking nothing like what was pictured? It’s quite disappointing, I know.
Freezer Door Dirty Martinis
This recipe was adapted from using this WSJ recipe.
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Authors
The writers behind this newsletter.
Hi! I’m Gina — a chef, culinary creative, and host of Campers. I create intimate dinners, experiential events, and collaborative food projects. I also founded Frank’s House, a Brooklyn space where food, art, and community meet.
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