Reletter
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Page & Plate

Laura Scherb

Welcome to Page & Plate, a newsletter born of a book (page) and food (plate) blog. Here, we're exploring food, wine, media, and whatever else might come up in between. Want to learn more about me and what I do? Visit www.pageandplate.com.

Platform
Substack
PricingFreemiumPublishesWeekly
Issues234Founded3 years agoLast Issue8 days ago
Active

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pageandplate.substack.com
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Latest Issues

Cakes, Flowers, and Color Stories: A Retreat Recap

Welcome to a post for all subscribers, recap of the Flourish retreat that and I hosted. Next week, paid subscribers will receive a recipe. As always, thank you for being here! Learn more about my work here and browse past editions here.

P...

8 days ago
2
1

Rhubarb and Cherry Cobbler

A summer dessert that's close to my heart!

Hi, and welcome to rhubarb and cherry cobbler! Next week, all subscribers will receive a photo recap of the amazing retreat we just wrapped up in Wisconsin. In the meantime, check out my past post...

14 days ago
6
Paid

Is it balsamic or balsamic?

Welcome to a very special guest post, written by for . Next week, paid subscribers will receive a recipe for summer fruit crisp. As always, thank you for being here! Learn more about my work here and browse past editions here.

Need a cock...

22 days ago
7

Seeded Buckwheat Breadsticks

Or, bread that looks like fingers, tbh.

Oh hi, and welcome to breadsticks! Next week, get ready for a very cool guest piece on balsamic vinegar. In the meantime, check out my past posts here and learn more about my day job here. Thanks for...

a month ago
1
Paid

A Note from a Flower Paparazzi

Welcome to a photo essay all about spring. Next week, paid subscribers will receive a recipe for buckwheat grissini. As always, thank you for being here! Learn more about my work here and browse past editions here.

Page & Plate is a reader...

a month ago
6
2

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Authors

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  • Laura Scherb

    Food & beverage photographer, stylist, and writer based in Chicago, IL

  • Frequently Asked Questions

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