Susan Spungen

New York

Writer at Freelance

Contributor at The New York Times

Writer at Susanality

Author of "Open Kitchen: Inspired Food for Casual Gatherings”

Articles

Buttermilk Grilled Chicken

3 weeks ago | susanality.substack.com | Susan Spungen

First of all, I want to congratulate Susannah Patton for winning the copy of French at Heart. I hope some of you will purchase this book, or buy it as a gift, because it’s a good one! We have another fun cookbook giveaway in a few weeks, so stay tuned for that. If I’m being honest, I eat a lot of chicken! It’s one of our main proteins, even though we eat plenty of fish and shellfish, lean pork (sometimes fatty pork), and actual red meat like steak just once in a while.
French at Heart

4 weeks ago | susanality.substack.com | Susan Spungen

When I logged today’s post into my publishing schedule, I wasn’t at all thinking about the fact that it was going to land just before Mother’s Day. This is my first year without a mom, so I was going to give the day a pass. But as it turns out, aside from being a sumptuous book about life in France, French at Heartis very much a mother/daughter story, and a very tender one too.
All About Asparagus

1 month ago | susanality.substack.com | Susan Spungen

I get very excited this time of year when the first verdant asparagus come bolting out of the ground and everything is absolutely exploding with life after a long, cold winter. I am not a person who gets excited about ramps. I know it’s very fashionable to love ramps, but I just don’t like them that much.
The Ultimate Corn Muffin

1 month ago | susanality.substack.com | Susan Spungen

Hi all! Before we get into today’s post, I wanted to remind you that this is the last week to enjoy 20% off first-time annual subscriptions to Susanality. If you’ve been enjoying this newsletter, which I lovingly put together for you each week, why not treat yourself to full access to the deep archive (hundreds of recipes!) of quality content, and a new recipe each and every week? Or treat someone else (Mom maybe?) with a gift subscription. It’s the gift that keeps on giving.
Easter Pie From Mother Sauce

1 month ago | susanality.substack.com | Susan Spungen

Welcome to all the new subscribers! I’m so glad you’re here. If you’re a free subscriber and you haven’t taken advantage of the spring sale yet, now is the time! 20% off of annual subscriptions for first-time subscribers continues until the end of the month. If you’re a free subscriber, you might want to consider joining the paid community so you can take advantage of things like today’s cookbook giveaway.
Pistachio-Olive Oil Passover Cake

1 month ago | susanality.substack.com | Susan Spungen

Hi all! I’m doing a little spring sale in honor of the weather (finally) starting to warm up, and to give you a chance to get in on the cookbook giveaway I’m doing in next week’s paid subscriber-only post. There will be a few of those in the coming weeks. I’m offering 20% off annual subscriptions for first-time subscribers today through the end of April. Paid subscribers get access to weekly posts that include recipes, technique video tutorials, gear round ups, and more.
A byline correction

2 months ago | susanality.substack.com | Susan Spungen

Hello again, and I hope you’re enjoying today’s post! In case you didn’t recognize today’s email sender, it’s because I erroneously added a past admin in the contributor field—sorry about that, and happy fish frying!
IN THE ROTATION: Stuffed Spaghetti Squash

2 months ago | susanality.substack.com | Susan Spungen

I’m not sure why, but I’ve always really enjoyed eating a vegetable out of its natural container. I remember my mother making stuffed eggplants after one of our trips to the Jersey Shore, where inevitably, there would be a stop at a roadside vegetable stand. In those days, the selection was limited to corn, tomatoes, zucchini, and eggplant, but they were all very good—and I was a kid that actually liked eggplant. I guess those memories make the dish I’m sharing with you today a comfort food for me.
3 Recipes for St. Paddy’s

2 months ago | susanality.substack.com | Susan Spungen

Whether you celebrate Saint Patrick’s Day for real, or in a green beer and Shamrock Shakes kind of way, I’m coming to you today with three recipes from the Susanality archives that would befit any kind of Paddy’s celebration. The first is an Irish soda bread that’s based on one my friend Cliodhna Prendergast made for a workshop I taught with her and in Ireland back in 2015. It was my first time visiting the country, and I immediately fell in love with the place.
Like the best part of French onion soup, and then some

Mar 7, 2025 | susanality.substack.com | Susan Spungen

In just a few short days, we’ll change the clocks. Oh, joy! I’m happy to lose an hour of sleep if it means getting longer days back. I struggle through every winter, viewing the darkness as a deadline for my day. The moment it gets dark at 5 (or even 4:30), I immediately wind down. My work for the day ends, and I’m ready for dinner, and bed not long after that. You’d think it would get easier after all these years, but it only seems to get harder.