Notes from Emiko’s Kitchen

Lama Obeid is a Palestinian writer and based in Palestine. She writes about culture, gastronomy, politics, and travel.

setteuarciate - sette bracciate - 7 - seven armfuls - seven hugs. setteuarciate is a family nickname, a unit of measurement and the name of an artist residency based in Pacentro, Italy.

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.

Clementina è la newsletter dello studio di comunicazione visiva LinEA Communication. Ci piace andare a fondo nelle storie e raccontarle con immagini uniche che parlano di futuro.

Streamlined, joyful weeknight recipes (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!

Join award-winning author Yasmin Khan for conversations on social justice, food, creativity and wellbeing.

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 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

On life (and food) in Italy, Iranian origins and being an immigrant woman. Might include recipes. 🍊A Substack 2024 Featured Publication.

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, inspiration, conversations, and more.

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.

What we taste, what we carry, what we bring forward.

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

a letter about appetites

Essays, criticism, and commentary on food, culture, and media sent out on Monday morning. Subscribers receive every post in full, are invited to join the weekly Salon and Desk Book Club, and much more.

An anti-diet, fat positive community about body liberation. And good snacks.

Think more about the culture that surrounds you