şemsa's food per se
Şemsa Denizselstories & recipes. deeply rooted in Istanbul, now living in Thessaloniki, influenced and guided by seasonal produce, in love with olive oil.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 74 | Subscribers | Read | semsas.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Knobbly & Ugly - I adore celeriac!
Gently Roasted Celeriac Wedges with Mustard and Olive Tapenade Dressing
Autumnal cooking
and stuffed baby cabbage with pork cheek
this month - October 2024
Thanks for reading Şemsa's food per se, a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Baking like a mad (wo)man
Thanks for reading Şemsa's food per se, a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
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Authors
The writers behind this newsletter.
chef. food writer. olive oil farmer. Istanbulite. now an expat.
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