Pen and Spoon
Sue QuinnEffortless recipes and dispatches from the front line of food by award-winning food writer and cook book author Sue Quinn.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 108 | Subscribers | Read | suequinn.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Feasts for the eyes: why we adore paintings of food
Plus, links to artists whose food-focussed works I adore (you can buy some of them!) + an artist-inspired recipe for an incredible chocolate, chestnut and rum cake that's very easy to make.
Why do some recipes break the internet?
Plus, my veggie version of a recipe that had more than 92 million views on TikTok.
Mock meat: ultra-processed nasties in sheep's clothing
What exactly is in plant-based 'meat'? I try (and fail) to find out. Plus a recipe for a luscious, fragrant syrup cake made with real, proper food. And it happens to be suitable for vegans.
Please can I have my own dinner?
Six reasons why I want to see the back of the Small Plates cult. Plus, how to prepare the most delicious, perfectly cooked, hearty and generous steak, as explained to me by experts.
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Authors
The writers behind this newsletter.
Award-winning food journalist and cook book author
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