A weekly newsletter from Yotam Ottolenghi and his team sharing recipes, cooking ideas and behind-the-scenes stories from their restaurants, delis and test kitchen. Issues pair personal, witty essays with seasonal menus, such as dinner party plans and single-ingredient celebrations.
Website: https://ottolenghi.substack.com
Veteran critic Robert Sietsema writes about New York City restaurants, focusing on inexpensive eats, neighborhood food walks, and dish histories. Readers get specific recommendations, dish descriptions, and cultural context drawn from decades of reporting.
Works in Progress is a magazine-style newsletter publishing long-form essays on new and underrated ideas for improving the world. Recent issues cover topics ranging from food and agriculture in Brazil to materials science and the economics of Chinese city governance.
Vittles publishes food and culture writing from the UK and India, mixing long-form essays, panel discussions, criticism and commentary on the food industry. Readers get original reporting and opinion on topics such as farm labour, AI in food media and pub culture, plus calls for pitches and magazine news.
A personal Substack by a retired program manager and former chef living with prostate cancer, who writes darkly comic essays on illness, the healthcare system, and everyday absurdities. Readers get wry, first-person humour with observations on navigating fragmented medical care, plus occasional food and Canadian life tangents.
One short email a week with hand-picked newsletters from the index. Free, no spam, unsubscribe anytime.
