A culinary journal by Peter Barrett, chef and writer, focused on imaginative approaches to maximizing flavor.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 221 | Founded | 3 years ago | Last Issue | 8 days ago |
| Active | |||||
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thingsonbread.substack.comLatest Issues
Spicebush Berries
Seedy business in the kitchen
Lindera benzoin grows wild all over the Eastern United States, often as an understory plant in forests. It’s in the laurel family, and delightfully aromatic—stems, leaves, and fruit are all useful fresh or dri...
Nice Spread: Kimchi Hummus
The mashup we’ve all been waiting for
I know you all probably think I’m insane, but honestly this is one of my favorite recent inventions and it’s staying in the permanent rotation. It began with my chickpea kimchi (say that five times fas...
Always Use A Condiment: Citrus Kosho
Zest is the best
Yuzu kosho is a three-ingredient paste that ranks among the most potently flavorful concoctions available: hot, sour, salty, and intensely aromatic. A small dab is generally all you need. Traditionally it’s made from unrip...
Marmitako
Basque-ing in the glory of early autumn
The end of summer brings a wave of nightshades into the kitchen, and this underrated dish remains one of my favorite ways to celebrate that bounty while also shifting into heartier, stewier fall fare...
Après Moi, Le Dessert
Highlights from my week in a 3-star kitchen
I just spent a week in San Francisco, setting up a fermentation lab for Chef Dominique Crenn at Atelier Crenn, her 3-star temple of haute cuisine (and its neighboring 1-star Bar Crenn, which is p...
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| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Home cook turned pro, dedicated to helping people connect more deeply with their culinary imaginations.
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