mostly french
Makenna Helda long-form, once-a-month, adjacently food-related musing (with recipe) from an American immigrated to France who also happens to run a recipe-free cooking school and is opening a restaurant
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 66 | Subscribers | Read | makennaheld.substack.com |
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I'm opening a restaurant; Pausing Paid Substack Memberships; and a Maple Roasted Pork Whoopsie in Mostly French
I’m back from the book tour of Mostly French (the best six weeks of my career ever), and now deep into the process of opening …Which has been in the making for over 38 months!!!! We are slated to open in downtown Grasse sometime in the next...
my favorite recipe from my cookbook, Mostly French
And...I'm going on tour! (Plus a bonus recipe for paid subscribers that ISN'T in the book!)
what to cook when the world is burning
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get a copy of my debut cookbook, Mostly French, wherever books are sold founder of: RecipeKick, detour a restaurant, courageous cooking school writer of: recipes, plays, books, things. \ud83d\udccdGrasse, France | La Pitchoune (Julia Child’s French home)
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