WILD LARDER JOURNAL | ANDREA GENTL | Substack

GREEN GARLIC BUTTER SPICY ANCHOVY TOASTS

Last weekend, we had a few friends over; I made this simple Aperativo, a platter of Green Garlic Spicy Anchovy toasts. It's so addictive that while the…

Apr 16 •

SALT PRESERVED CITRUS.

Although we are in the first days of spring, I still see some beautiful and unique citrus varieties. My favorite citrus to preserve as of late is Yuzu…

Apr 1 •

BITTER GREENS LENTILS SAUSAGE AND MUSTARD

BITTER GREENS LENTILS SAUSAGE AND MUSTARD; As promised lentils, part two.

Feb 19 •

CRETAN RED LENTILS

LENTILS PART ONE: A SERIES OF EASY LENTIL DISHES

Feb 6 •

CRISPY MASALA-ISH POTATO DOSA WITH SPRING ONION / SAVORY WINTER DOSA WITH MARMALADE AND PECORINO / HYDERABAD STREET DOSA

Jan 30 •

SPARKLY YUZU MARMALADE / TRAVELING THROUGH TOAST

I am late to the Substack party, but it's not for lack of thinking about it. Over the past few years, I have spent hours obsessing over names for my…

Jan 15 •

WILD LARDER JOURNAL COMING SOON

WILD LARDER JOURNAL is a newsletter about food, travel and everyday life, by way of shared recipes, writing and insider travel tips.

Mar 9, 2022

WILD LARDER JOURNAL

WILD LARDER JOURNAL is a newsletter about food, travel, and everyday life through shared recipes, memoir writing, and insider travel tips.

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