Substacks recommended by Mitchell Davis

Recommended by Mitchell Davis

Vittles

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

The Cleaver and the Butterfly

By Andrew Leonard

Sichuan food, globalization, and the Dao.

Kitty Morse's The Kasbah Chronicles Substack

The Kasbah Chronicles newsletter, musings on Southern California discoveries and recipes from Morocco and France, en français and in English,

Susanality

By Susan Spungen

Highly seasonal recipes from Susan Spungen inspired by the market (sometimes just the supermarket) and musings about life in and out of the kitchen.

Family Friend by Lukas Volger

Stopping by with a new recipe every week, with a focus on weeknight friendly, high-protein vegetarian & vegan meals made from whole foods

Shifting the Food Narrative

By John Birdsall

Queer and other less orthodox stories of food.

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.

The Jewish Table

By Leah Koenig (The Jewish Table)

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

I trust no one’s practical knowledge of Jewish cooking more than Leah’s. She uniquely combines cultural context with the how-to. I look forward to each newsletter.

- Mitchell Davis

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.

let them eat cake

By TW Lim

A newsletter about food and value.

Serious analysis of ideas and trends in restaurants and food from someone inside the industry with a precise, mathematical mind.

- Mitchell Davis

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

Kitchen Sense

Recommended by Mitchell Davis