I cook. Then I overthink it.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 944 | Founded | 6 years ago | Last Issue | 6 days ago |
| Active | |||||
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amateurgourmet.substack.comLatest Issues
A Summer Minestrone That Isn't Mushy
The secret's in the timing — and the corn cobs
Call it counterintuitive, but it hit 99 degrees yesterday in New York and I decided to make soup.
A Weekend in Philadelphia 🔔
Our friend Stewart moved to Philadelphia after Covid with her husband Arun and their daughter Gloria and ever since she’s been urging us to come visit.
It was one of those things that never quite worked out until this past weekend when we...
Sweetgreen Isn't Good. That Doesn't Mean It's Bad.
The salads taste like they were made by robots and in some places they actually are.
The other day I was walking along Front Street in Dumbo, near my gym, when something caught my eye outside of a Sweetgreen.
What I Got Wrong About Food
Scrambled eggs with Feta and zucchini with almonds, recipe here.
Do you ever wonder what food writers really eat?
I wonder about it all the time. Especially the food writers who have impossibly-svelte physiques and rich over-the-top reci...
The Five Best Things That I Cooked and Ate in June
It’s 91 degrees right now in New York, supposed to hit 99, and still I might go to the gym?
This is the new me, an identity shift that started in early June, wherein I joined a fancy gym and committed to going five days a week. I’ve been c...
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Authors
The writers behind this newsletter.
I cook food. Then I overthink it.
Author of Italian cookbooks; freelance food writer & recipe developer; cooking teacher; small group culinary tours and food writing workshops in Italy.
Chef. Artist. Writer. Educator. Fantabulous Geek.
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