Culinary advice and hosting advice from best-selling author and James Beard Award winner, Tamar Adler
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 150 | Founded | 3 years ago | Last Issue | 24 hours ago |
| Active | |||||
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tamaradler.substack.comLatest Issues
The Quandary of Quitting Cold Turkey
Dear Kitchen Shrink,
It’s almost Thanksgiving and, for the first time, I’ve admitted to my family that I’d rather not cook a turkey this year. To get a turkey I feel good about is an investment, and then I have leftovers that none of...
The Trouble of Trying to Raise the (protein) Bar
Dear Tamar,
My 20 year-old son attends a military academy and is a vegetarian athlete. He has been a vegetarian since he was five years old, when he decided he did not like meat or want to eat meat and he has been steadfast. He will eat al...
The Case of Allium Lover Conundrum
Dear Tamar,
We grow our own garlic—the hard-neck type. We save the best heads each year as “seed” for the next season. Our cloves get bigger and bigger with this method and are county-fair-submission worthy! I crush many with a bit of salt...
The Facts of Floundering at the Fridge
Dear Tamar,
I need help finding my way back into the kitchen.
Food has been at the center of my life for as long as I can remember. I grew up in a family that valued meals and entertaining, studied agriculture in college, opened a...
The Supplication of My Compost Overfloweth
Dear Tamar:
I have a wonderful vegetable delivery service to my home and the only possible delivery day is Thursday. It is the worst day of the week, I think, because I’m tired on Thursday night and barely get them off the porch. On Friday...
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The writers behind this newsletter.
A cook who loves giving advice.
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