A food & culture publication with recipes. By Emily Eggers. For food lovers.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 209 | Founded | 3 years ago | Last Issue | 7 days ago |
| Active | |||||
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emilyeggers.substack.comLatest Issues
Mushroom Pancetta Cornbread & Sourdough Stuffing
thanksgiving recipes are hereeeeee (exclusive recipe)
Over the next few weeks, you’ll be seeing lots of content from me all about thanksgiving side dishes, AKA the best part of thanksgiving! Earlier this week I shared my fluffy mashed pota...
Chive & Crème Fraîche Mashed Potatoes
Click here for the full Mashed Potatoes recipe
Turkey on thanksgiving is…fine. But I’m really there for the side dishes. So I’ve started a series where I’m giving you just about every side dish you could need for your thanksgiving dinner!...
Chicken Tenders with Honey, Chili Crisp, & Green Herb Sauce
Click here for the full Chicken Tenders recipe
I love football because I went to a football school and I find it very fun to watch. I also love football because of the foods which often accompany football-watching. Foods for watching footb...
Black Vinegar & Soy Braised Short Ribs
THE cozy meal I’m making on repeat (exclusive recipe)
If I were to make a graph where the Y axis is “reward/flavor,” and the X axis is “effort required,” most recipes would land somewhere like high effort = high reward. Braised short ribs...
High Steaks: Who Determines 'Good Taste'?
Food Preferences & Undercooked Food as an Indicator of Socioeconomic Class
For this month’s food essay, I am re-sharing one of my favorite essays I wrote in graduate school at NYU. I have re-formatted this paper to include the entire essay...
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Authors
The writers behind this newsletter.
Recipe developer and food writer based in Brooklyn. I create recipes and write essays for people who love food. I have a culinary degree from ICE, a philosophy degree from Clemson University, and Master's degree in food studies from NYU.
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