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 | 19 | Founded | 3 months ago | Last Issue | 7 days ago |
| Active | |||||
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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...
Spicy Shrimp Scampi
Is it shrimp season? Apparently, yes. Shrimp season generally runs from June through December, which is great news because I love shrimp, and I have a feeling you do, too.
The classic dish we’re sharing today, Shrimp Scampi, might just be...
Welcome to Peach Season
Image: Recipes Recommended/Lisa Schattenkirk
Summer is my favorite time of year for many reasons. Where I live in the Pacific Northwest, the warm weather is a welcome break from the months of overcast days. The average temperature in Seatt...
I Thought Buffalo Wings Had Won the Argument
For most of my life, chicken wings meant one thing: Buffalo wings. Sure, you could order barbecue or teriyaki if you felt adventurous, but the gold standard was always a basket of crispy wings swimming in buttery hot sauce. Lemon pepper win...
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Authors
The writers behind this newsletter.
I'm trying to recapture the essence of great meals and moments in my life. Cooking is one of the ways we preserve the moments that matter to us.
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