
The weekly newsletter that helps busy people eat deliciously.
| Platform | Pricing | Freemium | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 118 | Founded | 2 years ago | Last Issue | 12 days ago |
| Active | |||||

Don’t know what to cook? Start here.
This newsletter is all about helping you answer that dreaded 5 p.m. question: What are we having?
This is Cook, Read, Shop, a monthly-ish round up of recommendations for things to cook…read…and buy.
Fellow parents, how has the back to school transition gone for you this fall? We’ve found it pretty tricky — and I have grand plans to cha...
📬 Each month, I send a bonus post sharing products and recipes that really worked for my family, along with snapshots from our month, restaurant recommendations, and exclusive discount codes. September was all about back-to-school, the hig...
📬I can’t believe we’ve come to the final post of Sheet Pan Month!
For the Sheet Pan Month finale, I asked a group of talented chefs and recipe developers to share their tips, tricks, and hacks for improving our sheet-pan cooking game. I’...
Subscribers, engagement, traffic and sponsorship for What Are We Having?.
| Subscribers | Engagement | 77 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
The writers behind this newsletter.
Hillary runs What Are We Having?, featuring tips and recipes from chefs and food writers that make dinner easy. She spent 10+ years as an editor at Eater, authored Eater's first cookbook, and worked in some of NYC's best restaurants.
I am a cookbook author and the writer of I'm Legally Required to Feed You, a Substack about feeding your family and the bigger questions that go along with it.
Author of the NYT bestselling cookbook + Substack "What To Cook When You Don't Feel Like Cooking". I create delicious recipes with as few dishes, ingredients, and little fuss as possible.
I am an immigrant writer and chef based in Brooklyn and previously a food editor at the Bon Appétit test kitchen. My cookbook East to East is in the works to be published next year.
Arnold Myint is a nationally recognized chef, owner, and creative force celebrating Thai heritage, Southern hospitality, and self-expression.
I'm a writer and cookbook author who can't stop thinking about what we're eating and why.
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