pasta social club

A weekly intimate newsletter with recipes from my kitchen that will bring a little joy and a lot of flavor to your table.

The place where the world’s top chefs reveal their favorite spots in their home cities.

Spreading wine knowledge and positivity like whipped butter

A food writer worksite. Recipes, people, places, products. Whatever interesting, tasting and worth knowing about Liguria and its food heritage. Follow me in my wanderings around Liguria collecting ideas for my food writing projects.

Unfussy and delicious recipes, travelogues, and strategies from award-winning author and food writer Sarah Copeland.

A lifetime of Italian cooking. Recipes and inspiration delivered every Sunday.

An award-winning cookbook author's recipes for simple, sophisticated food, plus some excellent recommendations to make life more fun.

A vegetable life less ordinary, with Hetty Lui McKinnon

A deep dive into Italian food, travel and stories

Recipes, musings, and small salty fish

Writing from Tuscany, Emiko shares recipes, insider travel tips and personal stories about her family life in Italy.

Stories about dumplings + the people who make them.

Highly seasonal recipes from Susan Spungen inspired by the market (sometimes just the supermarket) and musings about life in and out of the kitchen.

delicious food and easy recipes

recipes + stories from the world of jewish food, by leah koenig

Salt + Spine is the leading podcast on stories behind cookbooks, featuring in-depth interviews with cookbook authors. ‍Plus find featured recipes from favorite cookbooks, join our Cookbook Club, and more!

Food, drink, fun links & travel (not necessarily in that order)

Stories and recipes from my kitchen in Tuscany | Seasonal, uncomplicated, nourishing vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia

Food writer, baker, recipe tester, and historian Olga Koutseridi shares her thoughts on all things food as well as weekly menus, articles, and recipes.

notes, updates, and seasonal cooking from the smitten kitchen

Step into our salad laboratory. We got your leafy greens, your grains, your veg, and protein. Plus: salady guests, salady books & recipes, recipes, recipes 🥗

A thrice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. "Pedantic crap!" — A (former) reader