Substacks recommended by Gary Allen

Recommended by Gary Allen

Just Reading

By Cynthia D. Bertelsen

"Just Reading" celebrates books and authors that I find fascinating and pertinent in today's challenging world.

Who doesn't love Orwell? (hint: fascists)

- Gary Allen

On the Kitchen Porch

By Nancy Harmon Jenkins

Weekly banter from my kitchen porch: food, wine, people, places, Maine, the Mediterranean, the whole wide world.

Poems Ancient and Modern

A look at poetry by Joseph Bottum and Sally Thomas

It's an intelligent site.

- Gary Allen

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.

Poor Man's Feast

By Elissa Altman

The James Beard Award-winning narrative journal about the intersection of sustenance, storytelling, and the creative spirit (and sometimes, a recipe).

By Kevin Kelly

Kevin Kelly's works in progress

La Briffe

By Ruth Reichl

A newsletter about cooking, eating and making life more delicious.

The Department of Salad: Official Bulletin

By Emily Nunn

Not really "about” salad. But salad is the force that through the green fuse drives the flower. Recipes, yes—but mostly a way of paying attention.

Andrew Zimmern's Spilled Milk

Andrew Zimmern goes in-depth each week on food, his world travels and stories you're never going to believe.

The Hyphen by Emma Gannon

✨ a cosy online space for curious readers ✨ from Sunday Times Bestselling author Emma Gannon. Books, work, wellbeing & creativity. "One of Britain’s most prominent Substack writers" — The Times

Historical Supper Club

By Sarah Wassberg Johnson

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

ingredient

By Rachel Phipps (ingredient)

A recipe developer's deep dive into a different ingredient each month, with recipes.

Food is Stupid

By Dennis Lee

My name is Dennis Lee, aka Dannis Ree, and I'm a Chicago-based food writer whose main goal is to ruin food for everyone. Especially you.

An Eccentric Culinary History

By H.D. Miller

food, history and travel from a unique perspective

Root: Historic Food for the Modern World

By Julia Skinner

Rediscovering the magic of everyday life through food, nature, and the creative process, plus recipes, writing tips, and stories By Dr. Julia Skinner.

Beautifully-written explorations of subjects not often noticed (the page on "jars" being a prime example).

- Gary Allen

The Eye in Dining

By Alison Pearlman

Alison Pearlman is The Eye in Dining, an art historian who writes about restaurant design and experience. This newsletter brings commentary on these topics as well as occasionally, art and broader trends in design.

The David Blahg

By David Leite

Essays, humor, food writing, recipes, and musings from an inveterate cook, baker, and eater. An irrepressible Cat Lady.

Foodlore & More

By David S. Shields

Welcome to the Foodlore & More newsletter written by David S. Shields. Each issue will have writings on ingredients, culinary history, the lives of chefs or histories of restaurants, and a historic recipe or menu with my commentary.

Food history with recipes... what's not to like?

- Gary Allen

Salt + Spine

By Brian Hogan Stewart

Salt + Spine is the leading podcast on stories behind cookbooks, featuring in-depth interviews with cookbook authors. ‍Plus find featured recipes from favorite cookbooks, join our Cookbook Club, and more!

Dianne Jacob's Newsletter

A newsletter for food writers. Come on in!

The Intellectual Investor

By Vitaliy Katsenelson

Value Investing, Life/Philosophy and Classical Music Explained

I'm not an investor, but this site is really about quality and the perception of quality—subjects that fascinate me endlessly.

- Gary Allen

Stained Page News

Stained Page News now lives at http://stainedpagenews.beehiiv.com! Go there for all your cookbook news.

Just what this cookbook addict needed... another enabler (& a damned good one at that).

- Gary Allen

Smoke and Pine - Ken Lewis

By Smoke & Pine

Cooking, identity, and what it costs to keep going when your body doesn’t cooperate.

Because there is always more to a meal than the eating.

- Gary Allen

Above the Fold

By 🥟 Leah

Stories about dumplings + the people who make them.

Weekly Special

By Andrea Gyorody

Bite-sized dispatches from the intersection of art and food

Tasty art and thought-provoking food writing... what's not to like?

- Gary Allen

Wordloaf

By Andrew Janjigian

A twice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. (Find new posts at newsletter.wordloaf.org.) "Pedantic crap!" — A (former) reader

"The Miller's Daughter" is the story of the (unlikely) beginnings of a great project, told with good—sometimes self-deprecating—humor.

- Gary Allen