Return of the Snack
Josh FriedlandA Substack by Josh Friedland about food, restaurants, ingredients, travel, and cooking (with detours into the non-edible).
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 16 | Subscribers | Read | thejoshfriedland.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Braised Beef with Soy, Garlic, Lemon, and Thyme
Some recipes are projects (think the timpano from “Big Night”), which require multiple steps and can take you a day (or even days) to make. And then there are recipes that are more assembly than anything else. This recipe for beef braised w...
Eatymology: Nose Butter, Boy Kibble, and Glou-Glou
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The Dark Side of the Mullet
Image: Created with Gemini
Shopping List: Kitchen First-Aid, 70s Glassware, and a Hot Pot How-To
For this week’s installment of Shopping List, I’m sharing recommendations for three things I’m into (and you might like too): a first-aid kit for kitchen scrapes and burns, stackable 70s-inspired glasses to upgrade your martini, and a new c...
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Authors
The writers behind this newsletter.
James Beard Award-winning writer, editor, and eater. Author of Eatymology: The Dictionary of Modern Gastronomy and Comfort Me with Offal: Ruth Bourdain's Guide to Gastronomy.
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