Clare de Boer

1 month ago | doriegreenspan.substack.com | Dorie Greenspan |Tim Mak |Clare de Boer

Hello! Hello!It’s almost a month that I’m back from Paris and just a couple of weeks before I return there, and this whole time I’ve been urging/scolding myself to get organized. And myself has ignored myself. Michael and I unpacked the suitcases as soon as we got to CT, but there’s still stuff on a table, stuff I brought back, stuff that I’ll give to friends, stuff that if I don’t give to friends will soon transform from potential gifts to definite clutter.

1 month ago | claredeboer.substack.com | Clare de Boer |Dorie Greenspan

Today at 2:00 p.m. EST of xoxoDorie and I will be chatting over live video. With 14 cookbooks on the shelf, another coming in October, a former column at The Times, and a blog before there was Substack, Dorie has been baking and writing about it for decades. We have tons to learn from her, and I plan to find out how she’s done it. Join us later, and please post any questions you’d like us to answer in the comments section here. See you at 2.

1 month ago | doriegreenspan.substack.com | Dorie Greenspan |Clare de Boer

Hello Hello!There’s fun ahead. Starting tomorrow and running through Saturday, there’ll be almost non-stop conversations with people who really know and love food. I’m excited because so many of my favorite Substackers are on the roster, including the crazy-talented Clare de Boer. I’ve been a Clare-fan since I met her at her first restaurant King, in NYC.

1 month ago | doriegreenspan.substack.com | Dorie Greenspan |Clare de Boer

📺 Join my Substack Live event with on Thursday, March 13 at 2 p.m. EST. It’s kitchen to cookbook → we’re chatting about how we cook, write and eat, and hope you’ll join us. To watch, just download the Substack app and subscribe to me for FREE at substack.com/@doriegreenspan🍰 If you’re crazy about food and curious about the world, then I’m so happy and grateful to welcome you as a slice of #TEAMCAKE.

2 months ago | juliaturshen.substack.com | Julia Turshen |Clare de Boer

Last week (two weeks ago? what is time?), my best friend sent me the link to ’s latest newsletter for Hala’s Spinach Stew, which she aptly describes as a “gift to the family table.” In talking about things Hala cooks that her children love, Clare says: “But of all her dishes, it’s the simplest one—this Sbenekh or Spinach Stew, cooked until sloppy with minced beef, pine nuts, cilantro, and 7-spice—that they request most.”When I realized I had nearly everything on hand to make it, I did just that.