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
Bare feet and welcoming tables. Upbeat jazz and breezy meals. Simple drinks and great conversation. Here, I share inspiring ideas and useful information to creating inviting spaces, laid back dinners, and stylish cocktail parties.
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!
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.
Essays, criticism, and interviews on food culture, media, and politics sent out on Monday morning. Paid subscribers receive additional posts on Fridays and have access to commenting, the recipe archive, and more.