Recipes Recommended
Andrew Strauss, Lisa SchattenkirkRecipes are often the starting point, but the real subject is curiosity. We're interested in why we believe certain things about cooking, where those beliefs come from, and what happens when we challenge them.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 22 | Founded | 4 months ago | Last Issue | 7 days ago |
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Chicken Paprika
This photograph is one recent batch from our kitchen. It isn't styled for a magazine or plated in a restaurant. It's simply how we serve Chicken Paprika at home—over buttered egg noodles with plenty of fresh parsley.
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This Ch...
The Well-Stocked Kitchen: Part 2
In the first part of this series, we stocked the pantry with ingredients that can patiently wait on the shelf until inspiration strikes. The refrigerator is different.
Unlike a pantry, a refrigerator is constantly changing. Ingredients arr...
Red Beans and Rice
There are recipes that become part of your life because your grandmother made them. Others arrive through cookbooks, restaurants, or videos. Every now and then, though, a recipe enters your life because of a person.
For me, Red Beans and R...
Home Isn't Always Where You're From
I grew up in central New Jersey, where Italian American restaurants, neighborhood bistros, and pizzarias shaped the way I thought about food. Where I grew up is close to places like Philadelphia and New York City, so it’s not as though it w...
Black Beans Taught Me Patience
Image: Recipes Recommended/Lisa Schattenkirk
Black beans taught me patience.
That’s probably not what most people expect from a pot of beans, but the longer I’ve cooked, the more I’ve come to appreciate foods that refuse to be rushed. Gre...
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The writers behind this newsletter.
Recipes Recommended isn't about collecting recipes. It's about becoming the kind of cook who understands them. And cooking is one of the ways we preserve the moments that matter to us.
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