Recipes that will (hopefully) make you feel proud. Plus notes on what’s been making me feel alive lately.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 176 | Founded | 5 years ago | Last Issue | 12 days ago |
| Active | |||||
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whatsthatyourecookingthea.substack....Latest Issues
Plum Crumble Kuchen by Caitlin Carrick-Varty
This week, I am delighted to bring you a yeasted cake recipe from none-other than Cake on my Face’s Caitlin Carrick-Varty. I am a huge fan of Caitlin’s newsletter. It is full of wise observations, alongside the most delicious-looking cakes...
No-Cook Tomato Pasta
Marinated, not marinara
Tomato Pasta is one of those meals that I want to eat kind of all of the time. Loved the world over for its revitalising umami, sweet richness, and for its ease and simplicity, this week I bring you the most low-mai...
The Black Chickpea Cha-Cha-Cha
This week we add another dinner to to the book of Delicious Brown Food. Using up your dried pulses is always a good feeling, and today’s recipes give you a double whammy of black chickpea goodness, in the form of hummus and falafel. The fin...
Now That's What I Call High Summer
Stone fruit, berries, aubergines, courgettes, tomatoes and corn. In peak summer, I feel high on good produce. This week I bring you a few of my favourite hot summer recipes from the WTYCT archive. Let’s break some bread.
In the spirit of n...
Striving for Strawberry and Tahini Galette
And a review of Chelsea's Brasserie Olivia
Oops I cooked a sweet recipe again. Today we pair strawberries with tahini (as we did three years ago in my Mille Feuille recipe). This recipe has been trolling me for two months as I have worked...
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Authors
The writers behind this newsletter.
I’m Thea, a soft lass who likes to cook. I write a recipe and interview newsletter with the aim of sending good dinner ideas and wisecracks to your inbox.
I'm a cook and writer. I write recipes in letters to my brother.
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