Notes from Emiko’s Kitchen

My personal Substack revisiting the Bella Figura for a new era in Florence

Promoting the work of Guild members who write Substacks and creating a space for Guild members to connect and share work, questions, tips and advice about food writing here on Substack.

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.

A newsletter filled with plenty of cake and all things sweet. Approachable, flavour focused recipes and bakery recommendations from a cookbook writer and food stylist.

A Clementina piace chiacchierare con grandi e piccini. Le piace accompagnarli in nuove avventure per mano, attraverso la vita, quella vera.

Recipes that are abundant in flavor and joy yet streamlined in process and shopping (because they’re all made of the same 40 ingredients).

a newsletter on third-culture asian home cooking. subscribe now for recipes, conversations with amazing names in food, and plenty of delicious food illustrations—all delivered to your inbox weekly!

A newsletter about how to thrive in a world that feels like it’s imploding. Join award-winning author Yasmin Khan for uplifting conversations on creativity, food, well-being and social change.

I write about food mostly but I will occasionally stray into belly dance territory 😊

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

Nutrition and racial equity. I'm not here to talk about eating the rainbow.

navigating the food system and home cooking. sometimes serious, sometimes spicy, always plant-based.

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.

a twice weekly newsletter to help you feel calm + empowered in your kitchen from a bestselling cookbook author 🧡 // tuesdays are lunch recipes! thursdays are a free-for-all!

A vegetable life less ordinary, with Hetty Lui McKinnon

A newsletter and podcast for people who love reading and cooking and reading about cooking.

A newsletter for food writers. Come on in!

Travel intel and inspiration

Behind the scenes and between meals with food and drink journalist Max Brearley.

A regular news digest of politics, economics, art and culture

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

An American Cook in Tuscany. Becoming more Italian, one recipe at a time. Pull up a chair and join me at my Kitchen Table, the heart of the home.

Taking the Recipe Development process from behind the scenes directly to you. Part toolkit, part love letter to food, this is a deep dive into dessert and pastries.

Vittles is an online magazine based in the UK and India, publishing new food and culture writing.

a letter about appetites

Essays, criticism, and interviews on food culture, media, and politics sent out on Monday morning. Paid subscribers receive additional posts on Fridays and have access to commenting, the recipe archive, and more.

Dismantling diet culture and anti-fat bias, especially in health, fashion, and parenting. (But non-parents like it too!)

Think more about the culture that surrounds you