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 | 211 | Founded | 5 years ago | Last Issue | 11 days ago |
| Active | |||||
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zaynabissa.substack.comLatest Issues
THE APRIL RECIPE
I’ve been quieter online, but quite busy IRL making the most of my last child-free month. I’ve been saying yes a lot, mostly because I know I’ll be entering a season of no’s very soon—I cannot believe I’m due next week! I spent April tying...
CORONATION CHICKEN SALAD
Coronation chicken salad is a curry-mayo based chicken salad originally served at the coronation of Queen Elizabeth II in the 1950s. My mother’s family immigrated to London before coming to America, and while I can’t remember the first time...
THE MARCH RECIPE
This March looked very different from last year’s when I was pulling regular all-nighters in preparation for the launch of Third Culture Cooking—so glad that’s over. I’m in a different kind of transition phase right now, and as I try to max...
HARISSA STEAK TACOS
Photography by Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
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, Thir...
GREEN EGGS & HUMMUS
Today marks one year since Third Culture Cooking was published. Since then, I’ve had the true pleasure of seeing so many of you resonate with its concept and recipes. Cooking is an art, cooking is a skill, and, in all honesty, cooking is an...
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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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