I took a break from NFL editing to do some food writing for @washingtonpost.comwww.washingtonpost.com/food/2024/01...
Dong Phuong bakery in New Orleans now makes more than 60,000 king cakes for Mardi Gras every year, shipping them as far as Canada and Hawaii.
I’m back from a too-long newsletter hiatus, sharing some thoughts and ramblings about “The Upstairs Delicatessen,” a book I wish had infinity pages. joanniesen.substack.com/p/upstairs-d...
In case the headline didn't make it clear, this is a (somewhat meandering) book review.
You guys, I downloaded TikTok for the first time around noon today and now have spent 85 percent of the minutes since then watching an endless stream of videos of boats in the North Sea being absolutely wrecked by giant waves.
Packed a lot into this newsletter: musings on jambalaya, fancy andouille sausage pigs in a blanket, a recent aperitif discovery and some '90s rom-com Internet catnip. Oh, and a picture of my cat eyeing my latte.
Cook duck jambalaya, and wrap some andouille sausage in crescent rolls, while you're at it. Drink Cardamaro. Read about a classic late '90s rom-com.
Nora Ephron’s essay from 2010-ish about email makes me wish Nora Ephron were still around to write an excoriation of Slack. www.oprah.com/spirit/nora-...
In this essay from her book, I Remember Nothing, Nora Ephron details the joys, struggles, and pitfalls of using e-mail.
Today's newsletter is about a lot of things, many of which I ate and drank over the weekend in St. Louis — including natural wine and Blueprint coffee and half the menu at Little Fox. Oh, and I shared a method for making these bonkers-good candied nuts. joanniesen.substack.com/p/natural-wi...
Cook something from "More Is More," and candy some nuts while you're at it. Drink wines from The Marigny and coffee from Blueprint. Read Nora Ephron.
Whoops, I got behind with sharing newsletter links. (Not that anyone, especially Twitter's algorithm, cares.) Last week, I re-upped a post from 2021 about my family's top-secret recipe for German chocolate pound cake, the best ugly cake you'll ever eat. joanniesen.substack.com/p/worlds-bes...
This story, about my family's secret recipe for the world's best cake, was the first thing I wrote after repurposing this newsletter from sports to food.
Today’s newsletter is only very tangentially about food. But there’s pizza. And emotions.
I thought writing about my birthday might be a tad self-indulgent — and then I logged onto Instagram to an onslaught of “Spotify Wrapped” posts. Self-indulgence reigns, so hand me the mic.
Today's newsletter: one-pot stuffing that's a little spicy and kind of addictive + a hack for what to do with leftover pumpkin pie filling, since there's always leftover pumpkin pie filling, somehow!
For your Thanksgiving enjoyment: a one-pot stuffing recipe, plus a way to repurpose your leftover pumpkin pie filling, because there always seems to be leftover pumpkin pie filling.
I don't have a lot of football commentary in me these days, BUT: The announcers on the Commanders game are talking glowingly about Turducken, and they are wrong. Turducken is soggy-skinned crap. Fry your turkey instead. joanniesen.substack.com/p/fried-turkey
Fried turkey is juicy inside and crispy at the edges — not so obviously fried as fried chicken, but very obviously better than any other turkey you’ve ever eaten. Try it, I beg you.