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 | 67 | Founded | 4 years ago | Last Issue | 5 months ago |
| Active | |||||
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makennaheld.substack.comLatest Issues
A tell-all, sorta 2025 Year in Review
I wrote a comprehensive post about my 2025 year in review. With a play-by-play of the entire year. Warning: It’s detailed. It’s not beautifully written, per se. It’s just a journal entry of sorts. But also feels like I need to just write it...
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!)
Y’all….My book, Mostly French is coming out in exactly ONE WEEK. And I am a bit overwhelmed by the excitement.
COOKBOOK PHOTO OUTTAKES & TWO Favors
Cookbooks require many, many, many photos and many photos don't make the cut
Y’all.
what to cook when the world is burning
I'm in my vegetarian slop era, it's better than it sounds
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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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