A Hungry journeyman nerding out on Cuisine, Espresso/all things Coffee brewing, traveling escapades, and transcending stories. So, C’mon-! Join me on this delicious adventure!!
A guide to cooking from Substack.
Cooking from a foodie stack each month, and recounting my adventures. Stuffed with tips and recipe recommendations. Newsletters on Sundays.
👉 Telling the untold food stories of the Baghdadi Jewish diaspora—through recipes, memory, and migration, from Baghdad to Calcutta and the kitchens of Southeast Asia.
Rose Reisman is an award-winning entrepreneur, caterer, author, and media personality, bringing you delicious recipes, expert cooking tips, and behind-the-scenes stories from the culinary world.
A deep dive into Middle Eastern and Mediterranean ingredients, cuisines and recipes with a unique California lens. This newsletter is a companion to the Sumac & Sunshine Facebook group.
Tired of all the confusion around healthy eating?
'CJ’s Fresh Approach to Eating Well' cuts through the noise
with delicious, straightforward recipes and practical tips—
so you can cook with confidence, transform the way you eat,
and feel your best.
Recipes, ideas and behind the scenes at Ottolenghi. Fresh off the grill or straight from the oven, topped with a sprinkle of dukkah or a spoonful of chilli sauce.
Low-glycemic recipes and tested wellness tips for reversing disease, supporting metabolic health, and proving to your inner skeptic that good health is not only possible - it’s delicious.
Dispatches from a happy Italian immigrant, living slow + eating healthfully, seasonally, and sustainably… and realistically. By a dual-citizen American mamma living in Italy.
Charming English Baking. Recipes that play with flavour and technique, with forays into food history and folklore. Do pull up a chair, join me for some tea and cake.
FoodStack Library is filled with some of the best food writers on Substack. Join the Open Kitchen Discussions, Q&A: Other People’s Kitchens/Bookshelves. Discover Kitchen Tips, Recipes and FoodStack Kitchen.
Used to be a Michelin recommended vegetarian restaurant in York, then London.
A weekly story - How to open a 'ground breaking' vegetarian restaurant using money you swindled from the bank.
There's lots of stories, plus vegetarian and vegan recipes.
Don't put off the important things. Stand up for your beliefs. Do what is right and honest. Have patience. Have self-respect. Be kind. And above all BE BRAVE.
My name is Elise and I am Jewish.
A trained chef & cookbook author: sharing easy and whole-food recipes. Along with helpful tips on cooking, meal planning, kitchen organization, grocery shopping, entertaining, and much more.
Follow along for some tasty meals!
I'm an MD who writes globally-inspired recipes and food matters; Boston Globe, Nat Geo, Globe and Mail; what you wish your family MD had time to tell you to eat for long life and raise healthy kids;
Hi! I'm Jack, and this is The Yorkshire Gourmet, a collection of my musings on all things food-related. Here you'll find pieces on food history, etymology, literature, cinema, politics, and philosophy. Oh, and there'll be a healthy dose of puzzles too!
Motivating you from slow life Italy with simple, seasonal, no-stress pasta recipes (including GF options!) that Italians actually eat. Inspired by my Italian MIL, approved by my son.
A weekly newsletter for food lovers everywhere who enjoy the sweeter side of life. We'll chat about cake, cookbooks, recipes, baking tips, food photography and lots more.
Recipes, tips and tricks to make the most of the flavour bombs in our modern pantries (think Sake-poached pears, Strawberry and Sumac Tiramisu-ish or Prune and Chinese Five Spice Powder Sticky Toffee Pudding with Miso Butterscotch).
Your one-stop shop for everything high-protein. Discover healthy recipes, unbiased product reviews, and practical tips to get more protein in your diet every day.
In today's fast-paced world, we're constantly bombarded with nutrition information. Good and bad. This newsletter aims to cut through the noise, and strip away the complexities to return to the fundamentals of healthy living.
Working as a private chef on a small family farm, deep in the countryside of rural England.
I make vinegar, forage, preserve, smoke and ferment the ingredients around me and am also the guardian of two rather obstinate honeybee colonies.
Food and everything connected, by James Beard shortlisted and multi award-winning author and photographer Mark Diacono, of Otter Farm, once of River Cottage.
40 years we started cooking, wife Linda, and I, George Froehlich, refining, developing, recipes - recipes with big, bold, flavours, from all over the world.
I help you cook food that loves you back. Weeknight-friendly high-protein recipes and lots of whole foods inspiration from the author of The Vegetarian Reset. When you sign up, you'll get a PDF with ALL my superhit recipes from Weeknight Simple!
one ridiculously impressive complete-meal recipe delivered to your inbox every saturday morning that dirties minimal dishes and requires under an hour of time.
Step into our salad laboratory. We got your leafy greens, your grains, your veg, and protein. Plus: salady guests, salady books & recipes, recipes, recipes 🥗
