The Simmering Chef
The Simmering ChefCooking education, food science, love.
| Platform |  | Pricing | Only free issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 212 | Subscribers | Read | thesimmeringchef.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Eat the Greens
Second day reheat and still delicious!
Lady Marmalade
Preservation reminds me of softer days, steaming cups of tea, buttered toast, and thick books. If tranquility were a food, it would be a jar of something homemade using the best ingredients any season has to offer. It’s Memory captured in a...
A Bare Cupboard Soup
If you’ve followed me for any time, you know I find poverty cooking the most flavorful the world has to offer.* La Soup de la Bonne Femme, The Good Woman Soup, may be classic French cuisine, but it must be acknowledged that it is cuisine of...
A Bowl of Poetry
Yesterday was tough. Tough enough that I needed to find something that I could soften and transform through the alchemy of combining fat, acid, heat, and salt. In so doing, I turned the inedible into a humble, filling stew that comforts and...
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Authors
The writers behind this newsletter.
Cooking with a smidgen of anger, a pinch of crass, a dollop of irreverence, a sprinkling of science, and a handful of spice.
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