Newsletter

Table & Foraging

Leftovers, Markets and the Squish Crunch Ratio

On sandwiches, vegetables, and adopting French food thrift

Table & Foraging

How to Do Thanksgiving When You Can't Really Do Thanksgiving

French-ish recipes, a few good pots, and the memory of a Brooklyn school cafeteria Thanksgiving

culture

Cutting through the noise the few Substackers I started reading this week

And why I rarely hit the subscribe button

culture

Cheap Ingredients, Expensive Lessons

What patience teaches in the kitchen — and everywhere else.

Table & Foraging

From Forest to Frying Pan

A short list of wild foods I’ve foraged, cooked, in the US, UK & France

culture

Signs of living in the city

Laundry lines and crumbling facades in Venice, Italy

Table & Foraging

How to Frenchify Your Mushrooms Without Trying Too Hard

A hot pan, a little butter, and dead simple technique, done well.

Table & Foraging

Deep France, Wild Food: Finding Terroir Outside Vineyards

on foraging, field knowledge, and learning to trust what’s around you

Table & Foraging

France Loves Its Steak Frites—But Something’s Changing

Classic and modern vegetarian options in a famously un-vegan cuisine

Table & Foraging

A Second Spring in the West of France

Notes from the second spring, and the things that haven’t returned

Table & Foraging

The One Ingredient That Feeds (Western) France Every Fall

Seven recipes, one ingredient, and more comfort per euro than anything else you’ll cook this fall.

Oddities

The City as Dollhouse or The Turgot Map of Paris

In 1739 Louis Bretez drew every rooftop courtyard and chimney in Paris creating a portrait so detailed it was all but useless