Make Good Food
Haile McCollumCooking intuitively.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 11 | Founded | 4 years ago | Last Issue | 3 years ago |
| Active | |||||
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makegoodfood.substack.comLatest Issues
Fresh Take for Brussels Sprouts
I eat pretty much everything and will try almost anything. Roasted Guinea pig in Peru? Okay, sure, when in Rome. But, if you’d asked me to eat Brussels sprouts, I was not on board. Growing up in the pre-roasted-with-bacon era, you knew it w...
Chili from a Packet, But Better
An empty bowl is the only image needed for this recipe. And notice Mr.’s “macro” brew and maybe a bottle of Titos in the background. It’s a take-it-easy kind of recipe. I like to serve mine with rice - that seems extraordinary to some, but...
What's All the Fuss About Brisket
This is ah-mazing. If you want your whole house to smell delicious so that when your people walk in the door, they say, “Yum, what’s for dinner?” this recipe is IT. My sister raises beef cows, so I have a freezer full of really good grass-f...
Dead Easy Fried Rice
I tend to plan ahead and buy the bag of stir fry veg at the grocery, but this can also be an “add what you have” moment, including a bag of frozen peas and carrots. I can only cook one amount of rice (1 c rice 2 c water), so I often have le...
Lemon Caper Pork Chops
This one is a keeper, inspired by a NYT Cooking recipe. I served it with cooked carrots, green beans and mashed potatoes this week. It’s also great with rice because it has a nice gravy. Not a one-pan meal, but a favorite that’s fairly easy...
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Authors
The writers behind this newsletter.
I like to cook. And I'm also a. creative leader, speaker and strategist working alongside business owners and communities in the south to build beloved brands.
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