ingredient by Rachel Phipps

Recommended by Rachel Phipps (ingredient)

I write about life abroad, travel, and small encounters with the big world. But really, I just want to bring a slice of joy and authenticity back to the internet.

Lickedspoon with Debora Robertson

By Debora Robertson 🦀

Welcome to my newsletter. This is where I share stories from my seaside village in the South West of France, my trips to the market, weekly recipes, and updates on our house renovation. Most of it’s free, and will always be free.

Come como Kiki

Culinary adventures and musings on food and culture, dispatched from Madrid

I get excited every time this newsletter drops into my inbox. Full of interesting, illuminating and amusing anecdotes about the edible life of an American living in Spain, it is like a friend is sending me updates on her life abroad every time I sit down to read.

- Rachel Phipps (ingredient)

The Dinner Party

By Rosie Mackean

A full four course Dinner Party once a month, how to get ahead and how to make it easy and beautiful. From chef and food stylist @rosiemackeanpastaqueen

Historical Supper Club

By Sarah Wassberg Johnson

Food history in context: current events, politics, agriculture, eating

Fireside

By Ashley Rodriguez

A warm space to gather for nature focused recipes and inspiration.

I love Ashley's lyrical writing that links food and nature through the seasons, and the fact that I want to cook almost every recipe she shares to go alongside her narratives is just an added bonus!

- Rachel Phipps (ingredient)

Time Travel Kitchen

By Jolene Handy

Exploring the history of the food and recipes of the past.

Anne Byrn: Between the Layers

An honest weekly conversation about life, through the lens of baking and cooking, from the award-winning, best-selling cookbook author.

The Jewish Table

By Leah Koenig (The Jewish Table)

recipes + stories from the world of jewish food, by leah koenig

Letters from Tuscany

By Giulia Scarpaleggia

Stories and recipes from my kitchen in Tuscany | Seasonal, uncomplicated, nourishing vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia

David Lebovitz Newsletter

A tasty mix of recipes, Paris food tips, personal stories, and more... Sign up and get my newsletter delivered right to your Inbox!

Kitchen Projects

By Nicola Lamb

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.

Meze by Vidar Bergum

Join me in exploring the unique food & cultures of Turkey, the Middle East & beyond.