needs more salt
Kara Eldernotes from a Denver kitchen
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 44 | Subscribers | Read | karaelder.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Back in the bread baking business
PSLs spring eternal and the cooler temps mean it’s more pleasant to be baking bread. (Let’s pretend summer’s heat was the reason I neglected my sourdough starter to the point of death. RIP, but that’s why you should keep some dried starter ...
One last vintage recipe
This has nothing to do with the newsletter, I just wanted to brag about going camping and cooking cinnamon rolls on a skewer over a campfire
Exactly the type of recipe I wanted
I still owe you a molded, gelatin-formed salad — which my vintage cookbooks provide in abundance — but today I’m happy to present exactly the type of recipe I’d hoped to find.
This cookbook is bananas
Back when bananas were relatively new to the American diet, the few companies that imported the fruit put out recipe pamphlets to help market the tropical delicacy. (Same for lots of foods, of course, even if they weren’t so “exotic.”)
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Authors
The writers behind this newsletter.
I'm a writer based in Denver, CO, by way of Washington, Germany, and Pennsylvania. Find my work in The Washington Post, EATEN: The Food History Magazine, DCist, Vox, and beyond. I also edit, test recipes, and collaborate on cookbooks.
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