Playing With Food is exactly that: a newsletter about finding inspiration in the world around us and savouring the joy and creativity that comes with cooking and baking - from tea-cakes topped with magnolia blossoms to holiday 'presents' wrapped in pastry
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 134 | Founded | 3 years ago | Last Issue | 5 days ago |
| Active | |||||
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playingwith.foodLatest Issues
Frozen Berry Soufflé
I thought I was done with the soufflé series, but I am back with one more. Given the season, I really couldn’t help myself (again), but, to be fair it really isn’t much like a soufflé at all – it’s pretty much a semifreddo made to look like...
Chef’s Kisses: Mermaid May
Every May, with the longer days and warmer weather I begin to long for the beach: the brine, the sand, the sun, slick and salty skin. This month’s In Season newsletter was about pearls in shells. With shells on my mind all month long, the r...
In Season: Seashells + Pearls
On the moodboard and the menu + a recipe for rhubarb-stuffed madeleines
I have come to believe that a lot of things–if you look at them for long enough and in just the right light–begin to resemble a pearl in a shell. This sort of fixation...
Coffee + Cookie: Tiramisu Shells
An afternoon coffee is one of my favorite daily pleasures, and it’s made all the better when paired with a cookie. You can get so creative with a cookie recipe, and they are a low-stakes way to play around in the kitchen. So, starting today...
Bake and Create: Banana Bread Soufflé (GF + DF)
bubbly bananas below + fluffy banana bread soufflé on top
I was just about to retire the soufflé series (explore a bit of the series below) until I found not one, but two bags of overripe bananas while doing my annual spring clean of the c...
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Authors
The writers behind this newsletter.
Hi, I’m Paris! I love developing recipes, sharing unexpected food inspirations, and producing playful ideas for how to serve them.
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