ZAYNAB ISSA
What I'm cooking, where I've been, things I'm loving, and what's on my mind.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 216 | Founded | 5 years ago | Last Issue | 8 days ago |
| Active | |||||
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zaynabissa.substack.comLatest Issues
MANGO STICKY OATMEAL
*Originally published June 14, 2023
A quick note: I hope to keep this newsletter free for as long as possible, so it would mean so much to me if you supported my work by ordering my cookbook, Third Culture Cooking, which features 100+ flav...
COCONUT MILK POACHED FISH
*Originally published September 5, 2024
A quick note: I hope to keep this newsletter free for as long as possible, so it would mean so much to me if you supported my work by ordering my cookbook, Third Culture Cooking, which features 100+...
SOUR CHERRY CRUMB CAKE
*Originally published July 11, 2023
Photograph by Rana Düzyol, food styling by Pearl Jones, prop styling by Beth Pakradooni
There’s just nothing better than a plush, buttery cake topped with crispy crumbly bits of cinnamon sugar goodness....
HARISSA APRICOT CHICKEN
Photography by Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.
A quick note: I hope to keep this newsletter free for as long as possible, so it would mean so much to me if you supported my work by ordering my cookbo...
WHAT TO MAKE THIS SPRING
I was due earlier this week—I guess she’s sitting pretty. As usual, I’ve been thinking a lot about food. Less about pregnancy cravings and more about what it means to cook in a way that supports healing during postpartum recovery. I feel ve...
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Authors
The writers behind this newsletter.
Recipe developer and writer based in Brooklyn, New York. Order my cookbook, Third Culture Cooking (available wherever books are sold).
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