Cooking + hosting
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 115 | Founded | 2 years ago | Last Issue | 42 hours ago |
| Active | |||||
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nataliechassay.substack.comLatest Issues
What I do to roast veg the second they leave the oven
As I’ve gotten older (not calling myself “old”, but I have semi-recently entered my 40s, so that), and having never cooked or taught as much as I have over the past several years, my capacity/desire to do a whole kitchen song and dance, to...
What I’ll be serving at my next soirée
Tuna, mango and green chilli tartare on an avocado tahini shmoosh
There are few activities in life that I love more than sitting down to plan out a dinner party menu. I’ll always start by deciding on a rough theme or cuisine for the night,...
The pasta I’ll be making when I’m old + grey
It’s spicy, winey and basically everything I love in one bowl
This is actually one of the first recipes I ever shared online, back when I first started posting about food in 2020. It was Covid and, like many of us, I was cooking at home mo...
Bonus issue: introducing The Natalie Apron
My first ever design project and a special code for my dear subscribers
Hello, dear Substack community!
Charred corn, steak + a creamy green dressing of dreams
This is an all time Big New York Salad: spicy, bold, meaty and full of attitude!!
For as long as I can remember, I’ve always been drawn to a steak salad. I love red meat and I love salads, so a steak salad ticks a lot of boxes for me. Sadl...
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hosting + cooking
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