Your spot for delicious and simple Asian eats and recipes, stories, reflections on the human experience from the kitchen, life hacks, and more by Seattle-based cookbook author and food writer Kat Lieu.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 99 | Founded | 3 years ago | Last Issue | 2 months ago |
| Active | |||||
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Here's where you can find the best dim sum outside of Hong Kong
plus the best siu mai recipe you can make at home 好好食 (very delicious)
dear friend,
Why headnotes and that long drivel before a recipe matters
Photo by W il on Unsplash
Dear friend,
After writing three cookbooks, one of my favorite parts of the process has always been crafting the headnotes. Across those books, I’ve written nearly 300 of them.
Headnotes are where the story live...
A year later, people are still telling me to die because I made chocolate rice
Photo by Eiliv Aceron on Unsplash
Dear friend,
I’m sorry I haven’t been around much. I promise, I think about you, my Substack friend.
Thanks for reading Kathleen's Kitchen ! This post is public so feel free to share it.
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2026 has...
Don't write that cookbook
without reading this first
“It's so tedious writing cookbooks or writing the recipes because I've never been much of a measurer. But to write a book, you have to measure everything.” —Maya Angelou
Kat Lieu's Big Holiday Gift Guide 2025
Photo by Kira auf der Heide on Unsplash
Kathleen's Kitchen is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
dear friend,
The moment fall hits, the only thing on my...
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Authors
The writers behind this newsletter.
Author of bestseller Modern Asian Baking, founder of Subtle Asian Baking, and contributor of Simply Recipes, Parade Magazine, Tasting Table, and much more
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