Notorious Foodie
Thoughts and recipes from a Notorious Foodie
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 144 | Founded | 2 years ago | Last Issue | 7 days ago |
| Active | |||||
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notoriousfoodie.substack.comLatest Issues
Korean beef tartare: a recipe
with Lotus Root Chips
I love steak tartare, especially when it’s properly seasoned and beautifully plated, but when I first tried yukhoe in New York, I fell in love with it even more. The flavour profile is completely different from a trad...
Ricotta Stuffed Shells: a recipe
with N’duja Vodka Sauce
Stuffed shells are one of those dishes where there are endless variations and directions you can take things, but this combination just felt right: jumbo pasta shells filled with creamy ricotta, lemon and spinach, b...
The Ultimate Chicken Stock: a recipe
Deeply flavoured, gelatinous chicken stock in a fraction of the time.
There are countless ways to make chicken stock, but after plenty of trial, error, research and testing, there is one method that reigns superior for me in terms of time,...
Spicy Tuna Beignets: a recipe
The perfect bite-sized starter
Crispy potato beignets, topped with the most amazing spicy tuna. What’s not to love? These bite-sized snacks can be served as a starter or canape, and they look super impressive once plated.
Greek salad: a recipe
Simple, sharp and built on good ingredients.
This is one of those dishes where there is nowhere to hide. No real cooking, no big technique, no heavy sauce. Just a handful of ingredients and a really good dressing. My version isn’t strictly...
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Authors
The writers behind this newsletter.
Thoughts and recipes from a Notorious Foodie \ud83c\udf54\ud83e\udd69\ud83c\udf63
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