Substacks recommended by Gary Allen

Recommended by Gary Allen

Ruminations of the Hopelessly Hopeful

By Hope Light

Ruminating on food, community and a life lived hopelessly.

Lovely writing...

- 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.

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.

The Hyphen by Emma Gannon

✨ a cosy online space for curious readers ✨ from Sunday Times Bestselling author Emma Gannon. On books, work, wellbeing & creativity. 5th literature Substack globally. "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

Poor Man's Feast

By Elissa Altman

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

An Eccentric Culinary History

By H.D. Miller

food, history and travel from a unique perspective

La Briffe

By Ruth Reichl

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

Dianne Jacob's Newsletter

A newsletter for food writers. Come on in!

The Food Section

By Hanna Raskin

Now located at thefoodsection.com

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

Above the Fold

By 🥟 Leah

Stories about dumplings + the people who make them.

ingredient by Rachel Phipps

By Rachel Phipps (ingredient)

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

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!

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

The Kitchen Review of Books

By Maya Meredith

Food culture commentary from a millennial with way too many cookbooks.

Tales From Topographic Kitchens

By Nic Miller

A feast of writing about food, eating and cookbooks in one easy-to-access place. Winner of the Guild of Food Writers Award for best online food writing 2020. Written by Fortnum & Mason's Cookery Writer of the Year 2022.

Just read "In Praise of Single-subject Cookbooks." Great introduction to this wonderful Substacker's writing.

- Gary Allen

The Department of Salad: Official Bulletin

By Emily Nunn

Step into our salad laboratory. We got your leafy greens, your grains, your veg, and protein. Plus: salady guests, salady books & recipes, recipes, recipes 🥗

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

Wordloaf

By Andrew Janjigian

A thrice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. "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

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

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.

From the Desk of Alicia Kennedy

Essays, criticism, and interviews on food culture, media, and politics sent out on Monday morning. Paid subscribers receive additional posts on Fridays and have access to commenting, the recipe archive, and more.

In Other Words...

Recommended by Gary Allen