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Three Ingredients

Ruth Reichl, Laurie Ochoa, Nancy Silverton

Join Nancy Silverton, Laurie Ochoa and Ruth Reichl in truly delicious conversations about food.

Platform
Substack
PricingFreemiumPublishesTwice weekly
Issues71SubscribersRead threeingredients.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

Hospital Food: Why is it so Bad?

Not content to limit our complaints to hospital food, we move on to school food. Shouldn’t it be better? Can we fix it? Let’s talk about it in this bonus episode of “Three Ingredients.”

6 months ago
9
11

Episode 10 Bonus

In which we discuss our favorite scripted food shows. A few old favorites, and a couple you may not have heard of.

6 months ago
7
2

Sriracha: Has it become an old lady condiment?

In Episode 9 of “Three Ingredients,” Ruth, Nancy and Laurie have a heated discussion about chiles. First we talk about how chiles hurt so good that sriracha might now be an old lady condiment. Then we talk about how they hurt so bad that Na...

7 months ago
23
7

Nancy Silverton's game-changing carrot cake recipe

Plus her recipe for the crumbly Italian cookie sbrisolona. A bonus post for 'Three Ingredients' subscribers

8 months ago
25
1
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Authors

The writers behind this newsletter.

  • Ruth Reichl

    Writer. Cook. Eater.

  • Laurie Ochoa

    General manager of Food coverage at the Los Angeles Times. Formerly was LA Weekly editor-in-chief, co-founder Slake: Los Angeles, Gourmet magazine executive editor, L.A. Times Food editor. Co-author “Nancy Silverton’s Breads of the La Brea Bakery.”

  • Nancy Silverton

    Nancy Silverton is a chef, restaurateur & co-owner of the Mozza restaurant group. In 2014, she received the award for “Outstanding Chef” by the James Beard Foundation. She has authored ten cookbooks and was featured in Netflix’s series Chef’s Table.

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