Welcome to ingredient.
You might have noticed that among those of us for whom writing new recipes everyday is our business, we have a tendency to get a little obsessed with new ingredients. From how Yotam Ottolenghi got us all stocking our pantry with preserved lemons and za’atar, to how we all seem to go gaga on Instagram every time wild garlic season rolls around, some of these obsessions can be fleeting, and some of them can last a lifetime.
ingredient is where, each month, I’ll focus on a different ingredient I love - from Gochujang, Korea’s wonderfully thick, brick red chilli paste - to the humble radish, or ground turmeric, or a slightly more exotic quince. Sometimes I’ll be sharing food histories, personal stories, or a look at how one humble ingredient is used around the world. I’ll be posting new and exclusive recipes featuring that ingredient, as well as lots of web links and further reading to help you start using it in your own kitchen, and to learn more if I’ve helped you become as obsessed as I.
Think of ingredient as your new favourite column in a newspaper or food magazine, but helpfully delivered straight to your inbox once a month instead!
Who am I?
I’m Rachel and I’m a professional writer and recipe developer living in the English countryside. I’ve been writing my food blog, Rachel Phipps, since 2009, and I’ve published two cookbooks: Student Eats (2017), and One Pan Pescatarian (2020). My words and recipes have also appeared in The Times, The Telegraph, The Guardian, The i, BBC Food, Good Housekeeping, Fabulous, Stylist, Hello!, Great British Chefs, Food 52, Borough Market Life and Buzzfeed.
How much do you actually think about the ingredients you use in your kitchen each and every day? If you want to learn about new ingredients from world cuisines you may have never tried, and find new and exciting ways to look at something you might have been using for years, ingredient is for you.
Paid subscribers will also receive at least 3 exclusive recipes featuring that months ingredient, plus access to all my archived newsletters and accompanying recipes.
I know in a world where you can find a recipe for practically anything for free online it seems a lot to ask people to pay for recipes, especially digital ones that don’t exist within a physical cookbook or food magazine. But this is my ask, because by becoming a paid subscriber to ingredient you’re not only paying for those recipes, you’re also supporting independent food writing and recipe development (mine!) and helping sustain me so I can keep on creating yet more recipes that are free for all over on my main website. I really, really appreciate your support.
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