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Confessions of a Private Chef by
Cuisine - American, Baking and Desserts, Farm to Table, Food Travel, Gluten Free, Seasonal Cooking
A private chef, who has cooked in so many kitchens across so many cities, with the hopes to help you learn how to make food that is nutritious, delicious and easy to make!
A place to stop worrying about being perfect in the kitchen and to start cooking with joy and ease, knowing that failures only build confidence.
Delicious Bits by
Cuisine - Baking and Desserts, Canadian, Food Travel, French, Italian, Reviews, Seasonal Cooking.
Delicious Bits is a weekly dispatch from an adventuresome globetrotter who likes to discover things, ponder things, cook things, eat things and write about it all. For those who see food as a gateway to meaning—an exploration of the senses, the seasons, and the stories that connect us—this is a place to savour life in all its impermanent, delicious beauty.
Delicious Bits was inspired by memories of my mother’s home cooking, the cookbooks I began collecting as a teenager (now over 500 and counting!), and the world travels I’ve been fortunate to experience as an adult. The more I explore, the more it’s clear that sharing meals brings us closer, creates genuine connections, and leaves behind memories that linger long after the table is cleared.
The recipes span a world of flavours and styles, but they all have one thing in common: a focus on seasonal ingredients. Many are inspired by gems pulled from cookbooks of every kind—classic, contemporary, unexpected, or long forgotten.
Delicious Tangents by
Cuisine - Baking and Desserts. Food History. Food Industry. Food Travel
A weekly serving of saucy stories, food folly and a mouthful of recipes from OG Food Creative Victoria Granof.
I've written four cookbooks, the most recent being Sicily, My Sweet", 2024
Memoirs and Stories from a working Food Creative
Dish Lister by
Cuisine - American. Baking and Desserts. Food Travel. Reviews
Sharing curated food recommendations, honest reviews, and trusted recipes to inspire and bring joy.
As a professionally trained chef, recipe tester, cookbook enthusiast, passionate foodie, and self-described cookie connoisseur, I’m always on the hunt for the next great bite.
Feast Mode by
Cuisine - Farm to Table, Food History, Food Travel, Reviews, Seasonal Cooking
My substack is about real good food but really the people and culture behind it. I'm also working on injecting more of my personal experience as the only software engineer I've met in over a decade of doing the thing who is also a mother.
Definitely a juxtaposition of how food puts us in our bodies, connects us and cooking is maybe the definition of being human vs the effects of the most modern tech on our lives.
Look at us. We are alive. We don't just eat. We feast.
I'm also working on injecting more of my personal experience as the only software engineer I've met in over a decade of doing the thing who is also a mother. Definitely a juxtaposition of how food puts us in our bodies, connects us and cooking is maybe the definition of being human vs the effects of the most modern tech on our lives.
Let's Get Lost by
Cuisine - American, Baking and Desserts, Farm to Table, Food Travel, Seasonal Cooking.
Hello! I’m a recipe developer, writer, and food photographer but mostly I am a home cook and baker who writes for other home cooks and bakers.
My husband and I are nomads who live full time in an RV, so I also write about life on the road and many of my recipes are inspired by the places we visit.
I also publish recipes on two recipe websites: alittleandalot.com and ofbatteranddough.com
Scone Archives by
Cuisine - Food Travel, Seasonal Cooking, Vegan
LGBTQ+
Meandering tales and ongoing culinary memoirs from jess' life + vegan + queer + diy kitchen…formerly of Oregon, Alaska, Wyoming and now slowly & somewhat surely on the road in SE Asia.
I'm a food writer with Edible Magazine https://ediblealaska.ediblecommunities.com/author/jessica-valletta/ and here is instagram: https://www.instagram.com/scone.archives
Stephanie’s Dish Newsletter by
Cuisine - American, Baking and Desserts, Food Travel, Reviews, Seasonal Cooking
Recipes and food musings from the Midwest.
Tabled by
Cuisine - Baking and Desserts, British, Chocolate, Eastern European, Farm to Table, Food History, Food Industry, Food Politics, Food Travel, French, Gluten Free, Italian, Middle Eastern, Seasonal Cooking, Spanish, Vegetarian
Tabled might change how you eat - for the better. It reveals what Big Food Biz would prefer you not to know - about how it works our appetites for its profit and often our poorer health. It also gives you the history of an ingredient from a related recipe, along with stories from food adventures across the world. We can take food too seriously - and not seriously enough.
I have co-written a cookbook called ‘Bruno’s CookBook’ - Recipes and Traditions from a Frenchy Country Kitchen.
that bloodyfoody's blog by
Cuisine - Food Travel, Seasonal Cooking
Writing with food at its heart by a travelling cook.
The Yorkshire Gourmet by
Cuisine - British. Food History, Food politics, Food Travel.
Food politics, food history, representations of food in art, literature and cinema, travel, recipes and a good dose of food-themed puzzles!
Time for Dins by
Cuisine - Allergy Friendly Foods, American, Farm to Table, Food Travel, Seasonal Cooking,
Dependable, mouthwatering recipes and meal plans for every season with a Mediterranean twist.
As a busy mom and cookbook author, I design every dish to reduce stress and bring joy to family meals.
I have written two cookbooks: "Feast By Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors" and "Seasonal Family Almanac: Recipes, Rituals, and Crafts to Embrace the Magic of the Year."
Trifling w/food by
Cuisine - American, Farm to Table, Food Travel,
Food essays & cooking advice from a well-seasoned classically trained cook.
Foraging for wild mushrooms & other edibles, global recipes made accessible to American cooks
Eclectic—global foods from an American cook’s perspective.
Cookbook author & writer for national publications. Most recent book is award-winning “Untamed Mushrooms: From Field to Table”.
Weekly A - Z by
Cuisine - Food Industry. Food Travel. Middle Eastern. Reviews.
Fun (free) foodie news once a week. Like it says on the tin. Expect short reviews, interesting links, and other musings every Saturday morning.
I work at a 2 Michelin star restaurant that is #13 on the W50B list.