Nibbles #38 - ingredient by Rachel Phipps
A beach flooded with Doritos, many delicious types of ceviche, and an investigation into Southern cobbler.| ingredientbyrachelphipps.substack.com
A beach flooded with Doritos, many delicious types of ceviche, and an investigation into Southern cobbler.| ingredientbyrachelphipps.substack.com
And they don't even fall off the skewer when you're barbecuing them!| ingredientbyrachelphipps.substack.com
The best, tried-and-tested method for making pasta salad, lessons in Japanese table manners, and my favourite new chicken & apricot recipe for the barbecue.| ingredientbyrachelphipps.substack.com
Plenty of pasta, multiple flavours of granita, and the best seafood restaurant I've ever eaten in.| ingredientbyrachelphipps.substack.com
Chickpea fritters, red prawn tartare pasta with a rooftop view and a frankly incredible spleen sandwich.| ingredient by Rachel Phipps
One hour pizza dough, a history of Korean food in the UK, and the avocado salad you'll want to make on repeat this summer.| ingredientbyrachelphipps.substack.com
Discovering my Father's preferred Sunday evening activity.| ingredient by Rachel Phipps
Essays on trying to share the food of your culture with those you love, on who gets to 'authentically' write about a cuisine, and on why 'copycat' recipes hold such an important place in culture.| ingredientbyrachelphipps.substack.com
The history of cabbage, the healing power of vegetable gardening, and 10 brand-new bowl-food dinner recipes.| ingredientbyrachelphipps.substack.com
A rich, mild, aromatic chickpea curry with plenty of trimmings to make for dinner tonight.| ingredient by Rachel Phipps
I'm pausing paid subscriptions because sometimes we all need a little break!| ingredientbyrachelphipps.substack.com
The only thing I ever want to make with chicken breasts.| ingredient by Rachel Phipps
Brand new forced rhubarb & blood orange recipes, how to craft the perfect custard slice, and one of the best TV series from the previous decade I've just finished streaming.| ingredient by Rachel Phipps
The health-nut's favourite dried fruit. Plus the recipe for my Chicken with Dates & Olives.| ingredientbyrachelphipps.substack.com
My favourite Jewish brown food-comfort food, because I'm trying to clear out my kitchen cupboards.| ingredientbyrachelphipps.substack.com
My Brussels Sprout Carbonara, a dinner cooked in Ukraine's catacombs, and a brilliant guide to all different types of miso paste.| ingredientbyrachelphipps.substack.com
The simple joy of a Chinese steamed egg.| ingredientbyrachelphipps.substack.com
The psychology of cooking for a crowd, plenty of NYE nibble ideas & an exploration of the food of India's Jewish communities.| ingredientbyrachelphipps.substack.com
A medley of Sri Lankan, Indian, and Pakistani flavours.| ingredient by Rachel Phipps
My formula for a nourishing, hearty soup to soothe all ills. Or just because you want something tasty for lunch.| ingredientbyrachelphipps.substack.com
Plus a recipe for Tear & Share Wild Garlic Butter Dough Balls.| ingredientbyrachelphipps.substack.com
A cosy, aromatic bowlful where the toppings are just as important as the soup itself.| ingredientbyrachelphipps.substack.com
A professional recipe developer's deep dive into a different ingredient each month with exclusive recipes. Click to read ingredient by Rachel Phipps, a Substack publication with thousands of subscribers.| ingredientbyrachelphipps.substack.com
The vegetable we rarely savour the flavour of. Plus, a recipe for a Sri Lankan-inspired Carrot Salad.| ingredientbyrachelphipps.substack.com
