Recipe Index

Recipes from free issues are available to everyone. For access to the full recipe archive, please consider becoming a paid subscriber. Paid subscribers receive three newsletter a month (36 issues a year), special bonus content, and access to all previously published recipes and issues.

Issue 30, We all have stories to tell

(for paid subscribers)

• Apple cinnamon streusel muffins

• Fish and grits

• Apple almond turnovers

Issue 29, Wise people are my lifeline

• Apple Dutch baby

• Chicken with peanut butter sauce (peanut butter gravy)

• Chicken and kale bowls with peanut sauce

Issue #28, Would you like to have dinner with us?

• Sweet potato coconut milk stew with crispy chickpeas

• Meatballs with apricot brandy sauce

• Kate’s chocolate cobbler

• Crispy cabbage salad

Issue #27, This is gonna hurt

(for paid subscribers)

• Chicken stew

• Sweet potato gratin

• Fried radicchio + 2 fried radicchio salads

Issue #26, Answers to questions about life on the road

• Shrimp and grits casserole

• Southern apple cobbler

• Super easy roasted garlic aioli

Issue #25, Simple pleasures

• Roasted carrot soup

• Chocolate olive oil cake

• Olive oil icing

• Fresh herb oil

Issue #24,30! Years!

(for paid subscribers)

• Chocolate chip pistachio shortbread cookies

• Mushroom quiche

• Root vegetable salad with wild rice

• Roasted celery root

Issue #23, Maintaining friendships when you’re always leaving

• Toasted ravioli with homemade marinara

• St. Louis gooey butter cake

Issue #22, Does anyone else want to go through people’s homes?

• Pozole

• Apple cinnamon oatmeal cookies

• Parmesan crusted brussels sprouts and crispy tofu sheet pan dinner

Issue #21, The next problem is just around the corner

(for paid subscribers)

• Iced lemon poppy seed scones

• Spicy whitefish wraps

• Green beans with bacon

Issue #20, the luxury of taking things for granted

• Quick-ish Cinnamon Buns

• Poached salmon salad with honey lime dressing

• Sesame tahini chicken salad

Issue #19, I like it!

• Turkish meatballs

• Savory cantaloupe salad

• Cherry chicken salad

• 4 homemade spice blends

• Thai coconut lime chicken

Bonus Issue: Two seriously good new cherry recipes

(for paid subscribers)

• Cherry cream cake

• Cherry basil muffins with cream cheese glaze

Issue #18: things in the worth it category

(for paid subscribers)

• Easy chocolate almond crostata

• Baked chicken with tomatoes

• Mushroom and summer veggie hash with fried eggs

• 12 “back pocket” sauce recipes

Issue #17: Just enjoy the ride

• The Montana roll

• Peaches and cream puff pastry danishes

• Aji sauce (spicy Peruvian green sauce)

• Angel biscuits

• Strawberry shortcake with vanilla ice cream

Issue #15: welcome to small town, USA

(for paid subscribers)

• Poblano corn chowder

• Coconut pineapple rice pudding

• Pepper jack potatoes

• Homemade muffin mix

• Chocolate coconut marble loaf

Issue #14, the right flavor of sh*t

• Chicken schnitzel

• Denver chocolate cake

• BLT, fried egg and cheese sandwich

• Olive oil scrambled eggs

Issue #13, what happens when you pack 13 kids in an RV

• Chilled gazpacho with fresh dill

• Amaretto soaked cardamom pound cake

• Homemade hummus platter

• Low-ish alcohol margaritas

Issue #12: home alone

(for paid subscribers)

• Cabernet braised short ribs with garlicky greens

• Chocolate orange biscotti

• Spicy harissa pasta

• British Flapjacks with coconut, chocolate, almonds, and dates

Issue #11: Humans are funny and ridiculous and other obvious statements

• Red lentil and oxtail stew

• Double chocolate rye cookies

• Breakfast tacos

• Sangria mocktail

Issue #10: Running out of power

• Creamy mushroom soup with gruyere crisps

• Blueberry bostock

• A delicious use-what-you-like recipe for beans on toast 

Issue #9: A fun, unique idea for easy entertaining

(for paid subscribers)

• The build your own soup bar

Issue #8: When experience works against you

• Miso buttered pasta

• Whole wheat carrot bran muffins with no added sugar

• Sheet pan dinner with chorizo, potatoes, veggies and chimichurri sauce

• Easy mushroom risotto

Issue #7:The most beautiful birthday gift

• Fettuccine with chicken and tomato cream sauce

• Honey cornbread muffins

• Chickpea and harissa soup

• Black eyed pea and veggie stew

Issue #6: The Costa Rica issue

• Beans and rice (Gallo pinto)

• Homemade corn tortillas

The rest of the recipes in this issue are for paid subscribers:

• Fried plantains, with or without sugar

• Beans and rice with eggs, veggies, tortillas, and fried plantains

• Yucca cakes

• The Casado Plate

• Hearts of palm ceviche

• Ceviche Costariqueno

• Lentil Burgers

• El Coquito (coconut and lime drink)

• Panna cotta with mango or passion fruit

Issue #5: In my next 49 years

• Maple tofu with broccoli rabe and garlic rice

• Double chocolate rye muffins with maple and miso

• Simple braised pork chops

• Labneh cheese balls

• Quesadillas Rojas

Issue #4:Coming home

• Butternut squash and sausage sheet pan dinner with oregano and hot honey

• Banana custard parfaits

• Arugula pesto

• Arugula pesto pasta

• Spice up your morning oatmeal with this mix-and-match oatmeal grid

• Huevos de Caja

Issue #3: Not believing our own bullshit

(for paid subscribers)

• Crispy fried avocado tacos

• Crispy fried avocado salad with citrus

• Citrus drizzle cake

• BBQ chicken nachos

• Blueberry protein oatmeal

• Chocolate peanut butter protein oatmeal

Issue #2: Time Isn’t Real

• Healthy-ish cookies

• Quick Spanish shrimp with crispy fried potatoes

• Avocado toast with shrimp and Aleppo pepper oil

• Quick and easy stuffed flatbread

• Super easy basic vinaigrette

• Apple cheddar salad

Issue #1:The Cave

• 30 minute white bean, kale, and bacon soup

• Banana oat cake with chocolate frosting

• Creamy chicken and potato soup with chilies and cheese

• Quesadillas with chicken and potatoes

• A super easy way to poach chicken

I started writing on Substack so that I could share many of my best ideas with you, without catering to algorithms or cluttering the content with annoying ads. If you are enjoying this newsletter, please consider becoming a paid subscriber. Thank you! ❤️

Just a reminder that paid subscribers receive three newsletter a month (36 issues a year), plus special bonus content, and access to the entire archive of issues and recipes.