A Way With Food
Natalie ChassayAbundant cooking + hosting, with a twist
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 61 | Subscribers | Read | nataliechassay.substack.com |
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| #67 | |
| #27 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Two hero hosting sides
These spicy lemony beans and punchy panzanella with celery and capers will brighten any table
Where I actually eat in Cape Town (Part II)
Welcome to Part II of where makes me happy in Cape Town. The Part I email I sent out about where we’ve been eating and drinking was so popular, and I mentioned in that issue that that list didn’t even scratch the surface, because there are ...
Herb marinated sea bass on golden potato rounds with bright, lemony shaved fennel
OK, I’m just going to jump right into it: This dish is an absolute star. It’s basically exactly how I love to eat. It’s relaxed, it feels abundant, and it’s built around all of these beautiful contrasts of texture and temperature that I lov...
The spicy, tuna tomato stew I'll be dreaming about
We're leaving Cape Town, and continuing to eat our way through my overstocked pantry, with this tuna and polenta masterpiece
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Authors
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hosting + cooking
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