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.
Each newsletter is a dispatch from a single location—it could be a city or a hotel, a valley or a café—somewhere between Eastern Europe and Central Asia. Every issue will include reading recommendations, a unique recipe and underreported tales.
We live in challenging times, but I believe that the traditional peasant’s way of life has much that we can learn from. Join me through the year as I as I grow, forage and cook, and endeavour to live a simpler life and thrive on my acre of Sussex clay.
Cookstory is a show-and-tell way of looking at how people cook at home all over the world. The images are based on my own watercolour sketches collected over a lifetime of travelling with my paintbox.
How to Cook a Book offers riches from my writing retreats and author chats, PLUS an online retreat. Extra Bites gives listeners to Cooking the Books podcast.. extra bites of my guests. And there's extracts from my book, Taste and the TV Chef
Always look forward to hearing who Gilly is talking to.
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.
Food - from garden to table - and everything connected, by James Beard shortlisted and multi award-winning author and photographer Mark Diacono, of Otter Farm, once of River Cottage.
Step into our salad laboratory. We got your leafy greens, your grains, your veg, and protein. Plus: salady guests, salady books & recipes, recipes, recipes 🥗
