the kitchen table
Emily EggersA food & culture publication with recipes. By Emily Eggers. For food lovers.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 174 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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emilyeggers.substack.comLatest Issues
Yogurt Dill Potato Salad
Click here for the full Potato Salad recipe
My summer obsession this year has been reading everything in one of the all-time great cookbooks: Six Seasons by Joshua McFadden. It is a cookbook that operates more like a textbook or a guide to...
Chilled Corn Noodle Soup
for when its corn season, but not quite soup season (exclusive recipe)
I love corn. And honestly, if you don’t love corn, I’m convinced you just haven’t had sweet, peak-season, corn fresh off the cob. With a big spread of butter and some s...
The Sunday Table vol. 8
Happy Sunday! How is it already August?
The irony of me sending “The Sunday Table” 1 day late on a Monday is not lost on me, and I apologize for my negligence on getting this out on time. (In my defense, I was solo-parenting the dogs this...
Grated Zucchini Basil Pasta
Click here for the full Zucchini Pasta recipe
I love summer for many reasons. Chief among those is summer produce. And the best of summer produce (aside from tomatoes, of course) is the complete abundance of zucchini.
Zucchini got a bad...
Killer Comfort Food
The Ironic Ethics of the "Death Row Meal"
A London dry gin martini, horse fat french fries, Marshallberg Farm ossetra caviar, 3 “perfect” oysters, a bottle of chablis, Hokkaido uni, herb-crusted rack of lamb, a “census-takers liver” (aka a...
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| Subscribers | Engagement | 71 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
I create recipes for people who love food. I also write about the world through the lens of 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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