A recipe newsletter publishing traditional world-cuisine dishes cooked with animal fats such as butter, lard, beef dripping and tallow instead of seed oils. Each issue gives a full ingredient list and method plus short reasoning on why a particular fat suits the dish.
Website: https://thefoodiekitchen.net/
Veteran restaurant critic Robert Sietsema writes about New York City dining, focusing on inexpensive eats, neighborhood food crawls, and restaurant openings. Readers get specific dish and venue recommendations along with historical and cultural context.
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.
Michael Neault's weekly journal covers urban design, music history, food and everyday observations, mixing short essays on reggae monetary history, travel quirks and the perception behind food packaging. The writing is personal, curious and often witty, offering context a casual reader would not easily find elsewhere.
One short email a week with hand-picked newsletters from the index. Free, no spam, unsubscribe anytime.
