Welcome (or welcome back)!
Here's how to live your best food-life with the help of Cooks Without Borders.
Hello, intrepid cook!
I’m so glad you’re here — I’m excited to hang out with you. This post is meant to show you all (newcomers as well as old friends) how to make the most of your subscription. And of course to thank you for being here!
My mission: To enhance your quality of life. I aim to delight and engage you with fun, interesting stories you won’t find elsewhere, while adding delicious depth to your cooking-and-eating life.
Here you’ll find:
The recipes you want — without the glitches
Quintessential versions of classic dishes from around the world
Entertaining, inspiring, informative stories, reviews and other posts
Techniques and ingredients that’ll make you an even better cook
How to make the most of the season’s best
The most exciting new cookbooks — the ones you’ll actually cook from
The kind of stories you’ll discover here:
• Simmer of pot of Mexican beans and feel like a million bucks
• How burrata became a household name
• A failed cookbook from one of the most amazing chefs in the world
• An easy-to-make dessert that’s having a modern Iranian moment
• How the Immigration Act of 1965 changed the way Americans eat
• The art of improvising spectacular ceviches
• Homemade mayo makes summer even better
Cooks Without Borders Recipe Collection
Everyone can view the entire CWB recipe archive and see a preview of each selection. See one you want to try? Paid subscribers have full access to all recipes, including downloadable pdfs. Free subscribers can try one for free. I’m constantly adding new recipes. Check it out below!
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Our CWB Cookbook Club
Here’s a fun way to hang out with like-minded cooks and take deep dives into the most exciting new titles. Each month, we have a new selection. During the month, we all cook from the selected book, post comments and photos on the CWB Chat and meet once a month to compare notes and intro the next book. Learn more on the info page linked above this paragraph.
• JANUARY 2026 SELECTION: Family Thai: Bringing the Flavors of Thailand Home, by Arnold Myint and Kat Thompson.
Here are a couple of Substack LIVE videos that have come out of the CWB Cookbook Club:
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Exploring all the stories
You can also increase your food expertise and find inspiration by exploring the CWB Archive. Although many of the stories are available to all when they’re first published, only paid subscribers enjoy access to the archived posts.
On the homepage, scroll down and you’ll see stories arranged by subject, with this season’s interest featured.
Paid Cooks Without Borders subscribers get:
• Weekly newsletter featuring stories, essays, recipes and reviews
• Full access to all linked recipes — and the entire Cooks Without Borders Recipe Collection
• Access to the full archive of inspiring, entertaining, informative Cooks Without Borders Posts
• Invitation to participate (at no additional cost) in the Cooks Without Borders Cookbook Club
• 20% discount on CWB ebooks (coming soon!)
• Community: Members-only chat, invitation to pop-up socials and more
• Perspective, inspiration, curation and expertise you can’t get anywhere else
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I also love and appreciate free subscribers!
Free subscribers get occasional full posts
• Hungry for more? Want to try the recipes? Would you like access to the materials that help you cook with the seasons and take deep dives? Treat yourself to all the benefits of a paid subscription.
[Books purchased through the Bookshop link above may earn me an affiliate commission. Thank you for using it to make your purchase - it helps support this endeavor!]