Come for the weekly essays, stay for the cultural recommendations, recipes-not-recipes and conversations with friends on cooking and eating.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 524 | Founded | 5 years ago | Last Issue | 10 days ago |
| Active | |||||
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sincenooneasked.substack.comLatest Issues
Everywhere you go, there you are
I tell myself I am the same as before. That I should not always be trusted to assess my own likeness because I have a tendency to deceive myself out of positivity. Certain clothes are signals that my body has changed, nothing too drastic, b...
Spicy sausage and fennel pasta
An evening of bringing old and new friends together called for a big old pot of pasta – glossy sauce and all.
An evening of bringing old and new friends together called for a big old pot of pasta – glossy sauce and all. On a cloudy, pre-he...
Leftovers #189
The joy of someone visiting from another place that feels like home (Los Angeles) is so unbelievably good. Isabelle arrived with California gifts in tow: salad dressing from her favourite sandwich shop in Napa, Rancho Gordo beans (my foreve...
After the heat has died down
It always begins the same: hot and bubbling up, impossible to ignore, the trying-not-to-touch of it all. Things ease up when they cool down. This can be said of relationships and the kimchi stew I made last night – better when left to rest....
Leftovers #188
The fact is that I am perennially early for everything, even my own surprise party. I only have my father to blame – a man who has instilled in me a keen sense of timeliness: to always ready ten minutes before you are expected anywhere. I a...
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Authors
The writers behind this newsletter.
Writes about food nostalgia, gives unsolicited cooking advice, loves a good list.
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