Mafalda Makes
Mafalda MakesNotes on food from a naturally leavened, guilt-free homosexual—with pop culture serving as delicious punctuation.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 22 | Subscribers | Read | mafaldamakes.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Manilabake's Gretchen Consunji-Lim kneads to remember
Magpakumbaba is a suitable name for the street Gretchen Consunji-Lim bakes from. Since 2012, she’s run Manilabake, making an eclectic range of breads and pastries with monastic dedication. Brioche cinnamon rolls that have achieved fluffy ni...
Yellow Curry Gnocchi with Lime Yogurt
Last year, I tried my first vegetarian spot in Paris. Dining there felt provocative — almost as thrilling as the time I went to my first sex club in Berlin. Opening in 2022 as an “ode to vegetables” in the 2nd arrondissement, Tékes struck m...
Cherries to seduce your self-worth back
When life throws you lemons, why not shake that stankface off and buy yourself a big heap of cherries?
Kamatis the Season
If our native tomato had Kris Jenner as a manager, could it maybe have a shot at global grocering stardom? Or at least snag some of the glimmer where the likes of Roma and San Marzano enjoy the spotlight?
Authors
The writers behind this newsletter.
Notes on food from a naturally leavened, guilt-free homosexual—with pop culture serving as delicious punctuation.
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