FoodStack Library is filled with some of the best food writers on Substack. Join the Open Kitchen Discussions. Read the very popular weekly Q&A: Other People’s Kitchens. Discover FoodStack Reads, Kitchen Tips, Recipes, and opportunities to collaborate.
Coming to you with my latest, hottest bread news directly to your inbox, while sharing some of my best sourdough recipes and guides, collected through many years of baking. Hopefully inspiring you to get started on your own Sourdough Journey.
Storytelling through the eyes of the Sri Lankan diaspora through sharing recipes, writing, photography and podcasts to find our sense of purpose and belonging.
A newsletter about what to eat and where to travel, with weekly curated restaurant guides — and then some — from Food & Wine magazine's former Restaurant Editor.
Welcome to my newsletter on all things food and interiors, where I'll occasionally share recipes, interviews with people I admire, design tips and more.
A recipe journal for people who like to eat, from a greedy cooks table in the English countryside. If you love food and drinks, and the English countryside, then this is for you. Join me weekly in my kitchen.
Ciao, mi chiamo Monica Campagnoli. Sono l'autrice del blog Tortellini&CO e Fritto Misto è la mia newsletter. Condivido ricordi, ricette casalinghe e storie gastronomiche. A volte scrivo Via Emilia, cose da fare, visitare e mangiare in Emilia-Romagna
I’m a private chef with a small family on their organic farm, set deep in rural England.
I make vinegar, forage, preserve, smoke and ferment the ingredients around me and am the guardian of two rather obstinate honeybee colonies.
Step through the garden gate for seasonal (mostly-veggie) recipes and uplifting stories about growing food that will inspire, restore and reconnect you with nature. Written by award-winning cookbook author and rat race escapee.
Weekly dispatches on Asian food and cooking from Andrea Nguyen, a James Beard-award winning author. PTFS is tasty, useful, and about culinary bridge building. Let's connect in the kitchen and at the table.
Become an insider for the most absorbing true crime stories from the UK and beyond: psychology, procedure & justice. Award-winning crime writer & journalist Robert Murphy gives you access to the people involved.
Welcome to my newsletter. This is where I share stories from my seaside village in the South West of France, my trips to the market, weekly recipes, and updates on our house renovation. Most of it’s free, and will always be free.
✨ a cosy online space for curious readers ✨ from Sunday Times Bestselling author Emma Gannon. On books, work, wellbeing & creativity. 5th literature Substack globally. "One of Britain’s most prominent Substack writers" —The Times
The travel newsletter for food people, featuring expert recommendations from longtime food writers who love exploring America. From taco trucks to tasting menus to taverns, we bring you the best places to eat and drink.
The Camont Journals, published weekly, are based on a lifetime of French inspiration from the kitchen, garden, farms, and markets of Gascony and written at the Relais de Camont, my home and creative writer’s residency in Southwest France.
A newsletter about eating and living radically. As described by a reader: "If scrolling social media is the information version of the most processed junk food you've ever had, [Cow We Doin'] feels like food that nourishes." Published weekly.
Stories and recipes from my kitchen in Tuscany | Seasonal, uncomplicated, nourishing vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia
Greek-Ukrainian food writer, baker, and historian Olga Koutseridi sharing weekly essays and recipes preserving, archiving, exploring, and celebrating the culinary cultures and food history from around the world. Lots of personal essays!
one ridiculously impressive complete-meal recipe delivered to your inbox every saturday morning that dirties minimal dishes and requires under an hour of time.
Essays, criticism, and interviews on food, culture, and media sent out on Monday morning. Paid subscribers receive additional posts on Fridays and have access to commenting, the recipe archive, and more.
