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 philosophical renovations, ageing and recipes.
Who would not want to cook from the markets of Provence!
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 . . . .
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.
![[VINTAGE MORELS] adventures with home cooks](https://substackcdn.com/image/fetch/w_144,h_144,c_fill,f_webp,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F357f423b-18dc-452a-96b1-6ed05a366e8e_800x800.png)
