Nickel & Dine
Rebecca FirkserBudget-based recipes that are flavorful and exciting (not just cheap).
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 97 | Founded | 3 years ago | Last Issue | 8 days ago |
| Active | |||||
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rebeccafirkser.substack.comLatest Issues
A year of Galette!
I’m having trouble believing this, but my cookbook Galette! came out one year ago. Since I never posted any sort of formal highlight reel of the book tour, thought I’d share some of those memories.
At the time of my book tour, I was also p...
Good For You: chopped salad with sardines
Maybe you can’t eat it from the balcony of a beach house after a dip in the Mediterranean…but you can still make the salad tonight.
Back with another edition of Good For You, a feel-good recipe in less than 10 ingredients. This month, I sp...
Instead of making tomato toast
Surprise! I wrote another galette recipe. If you don’t already know, my lovely colleagues and run the , a monthly column which highlights a new baking project, from a strawberry roll cake that won’t crack and ruin your birthday party to a...
You can ceviche beans
When it’s hot, ceviche is an ideal meal: served chilled, no cooking required, filling but still fairly light. But because the main component of the dish is raw, you have to buy high-quality seafood ($$$). The raw factor also means you must...
Good For You: miso chicken soba bowls
Boneless skinless chicken breast can be good
Boneless skinless chicken breast can be good, it just comes down to how you cook it. Even with a little oil, when baked or air-fried, they can go dry. Probably the only way I want to enjoy o...
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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.
food writer, recipe developer, habitual snacker
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