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 | 546 | Founded | 6 years ago | Last Issue | 11 days ago |
| Active | |||||
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sincenooneasked.substack.comLatest Issues
Gochujang meatball pasta
(accidental dinner party)
I’m sure there’s something to be said how much I love to be in control of a dinner plan; luckily most of my friends enjoy the fact that I offer to cook and host, even when a cold has taken hold of my body. Tuesday...
Everything is embarrassing
I’ve found it is important to slow down your reaction to things you read on the internet. Let them sit with you. Consider why you feel so violently. Consider why the challenge is a bad thing.
Recently I read this post by Shaad D’Souza abo...
Leftovers #201
I am in possession of two beautiful black dogs. Which is to say I am in heaven. Soon we’ll be walking around Men-An-Tol and I’ll be leading Gwen through the fertility stone in hopes that she’s pregnant so I can have a pup of my own in early...
Chicken with dates
I’m having an existential crisis so I made chicken legs crisped up and braised in beans cooked down with shallots and dates.
I’m having an existential crisis so I made chicken legs crisped up and braised in beans cooked down with shallots...
Leftovers #200
I arrive at Heathrow airport at 12pm, less than three hours sleep under my belt. The baggage carousel takes forever, and an hour later I see my father, 84 years old, in the same spot he always is at Terminal 2 airport, where he has picked m...
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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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