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1 month ago | 
thegreenspoon.substack.com | Greta Caruso
Hi friends,If you’ve been following us for a while, you know that we possess a nearly religious devotion to the humble, glorious chickpea (and this truly perfect method for cooking them), so it should come as no surprise that we also love to cook with chickpea flour whenever possible: it’s rich in fiber, protein, and flavor. And, needless to say, this is no fringe theory: chickpeas and chickpea flour are cornerstones of many of the world’s greatest cuisines.
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1 month ago | 
thegreenspoon.substack.com | Greta Caruso |Yossy Arefi
Hi Friends,This week, we are so excited to share the Cub Street Diet of , bestselling cookbook (and Substack!) author, food stylist and food photographer. We’ve been fans of Yossy’s work since she started her blog Apt. 2B Baking Co. in 2010 (were we ever so young?!) and immediately fell for her delicious, fruit-forward recipes and gorgeous photography.
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2 months ago | 
thegreenspoon.substack.com | Greta Caruso
Hi friends, Is there anyone who doesn’t love a glimpse into someone else’s medicine cabinet/pantry/bookshelf/purse/suitcase/grocery cart/sock drawer/bedside table?! Given our innate curiosity—in combination with the number of times we’ve heard about the stress of having to pack school lunch—we figured we’d try a new kind of lunch-focused post: a chronic… Keep reading with a 7-day free trial Subscribe to The Green Spoon to keep reading this post and get 7 days of free access to the full post...
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2 months ago | 
thegreenspoon.substack.com | Greta Caruso
Hi friends,This month we are truly honored to feature the Cub Street Diet of Jia Tolentino, a New Yorker staff writer1 who likely needs no introduction.
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2 months ago | 
thegreenspoon.substack.com | Greta Caruso
Hi friends,We’re very excited to present the Cub Street Diet of Emily Weinstein, the Editor in Chief of a small publication you’ve never heard of: New York Times Cooking.
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2 months ago | 
thegreenspoon.substack.com | Greta Caruso
Hi friends,It’s been a heavy week. We thought long and hard about the best thing we could give you under the circumstances. It needed to be cozy, it needed to be easy, it needed to be something that could feed a family or a community, and, of course, it needed to be delicious. When it came to finding something that checked all those boxes, the clear ans…Keep reading with a 7-day free trialSubscribe to The Green Spoon to keep reading this post and get 7 days of free access to the full post archives.
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2 months ago | 
thegreenspoon.substack.com | Greta Caruso
Hi friends,In the midst of all the daily panic, fear and insanity that is 2025 thus far, it seems that our children still need to eat lunch. So, here we are again, thinking about the number one subject Green Spoon readers agonize over: weekday lunches.
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2 months ago | 
thegreenspoon.substack.com | Greta Caruso
Hi friends,We’d be hard-pressed to find someone who didn’t enjoy tucking into a flaky, buttery hand pie for a cozy autumnal dinner or lunch.
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Sep 23, 2024 | 
yahoo.com | Greta Caruso |Fanny Singer
When the weather turns chilly, there's nothing we like to eat more than nourishing bowls of cozy autumnal food—and there's nothing we like to cook more than nourishing bowls of cozy autumnal food that don't require a huge amount of oversight. As such, we give you this wholesome, crowd-pleasing (but nonetheless green-packed) easy peasy baked risotto version of ‘Risi e Bisi’, a beloved, cozy dish that hails from Venice.
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Sep 13, 2024 | 
yahoo.com | Greta Caruso |Fanny Singer
Squash season is upon us! And, better yet: we have a way to roast kabocha squash that is not only the least labor-intensive method, but also means you don’t have to risk your life by hacking repeatedly into a squash with a gigantic knife, and then struggling to cut it into smaller pieces. Just cut it in half, scoop out the seeds, and splash it with a little olive oil.
