He is a James Beard ‘Who’s Who’ honoree. His restaurant has been nominated as a finalist for “Best Restaurant in America.” He is the author of six cookbooks and one memoir, "No Experience Necessary".
Welcome to my Substack, where I share my thoughts on everything except cooking. I've been told that my writing sounds exactly like me in real life. So here I am, just the way I am, sharing my thoughts on life.
xx-Amanda
A monthly letter from Valerie Gordon of Valerie Confections, where she shares her personal recommendations, recipes, and favorites from the food world and beyond.
Surefire recipes for cooks (and non-cooks who wanna cook like cooks). Hailing straight from the kitchen of the not-so-straight Nora Singley, a Brooklyn- and LA-based recipe developer, food stylist, and professional culinary noodler.
Australian Arits & Chef, recipe developer, food writer moves to a small village in Provence to cook from the market. Writes about her art, philosophical renovations, aging and recipes.
Who would not want to cook from the markets of Provence!
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.
I'm a home cook. No more that. Maybe you are, too. Never been a chef. Not a food professional. This surely is no masterclass. But do come explore moments of merriment in the kitchen and at the table with me . . . .
Stories and recipes from my Tuscan kitchen | Seasonal, nourishing, vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia.
one ridiculously impressive complete-meal recipe delivered to your inbox every saturday morning that dirties minimal dishes and requires under an hour of time.
Mike Nagrant, the last and former Chicago Sun-Times food critic and contributor to the James Beard-Winning Alinea cookbook writes about culture, life, food, cooking, restaurants, and food media.
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.
![[VINTAGE MORELS] adventures with a home cook](https://substackcdn.com/image/fetch/w_96,h_96,c_fill,f_webp,q_auto:good,fl_progressive:steep,g_auto/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F357f423b-18dc-452a-96b1-6ed05a366e8e_800x800.png)
