Paula Forbes

@paulaforbes.bsky.social

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Cookbooks! Formerly: Eat Me Daily, Eater, Epicurious. Central time zone lifer. I spend a lot of time in Belgium. [email protected] She/her. I love you more than Culver's.

Posts Replies Media

why do bananas get to have all the fun? LET'S MAKE PEACH PUDDING www.texasmonthly.com/recipe/peach...

Peach Pudding Is Summer’s Version of This Famed BBQ Dessertwww.texasmonthly.com Banana pudding is all well and good, but it’s high time for an update. May we suggest sweet, soft peaches and spicy gingersnaps?

Hellllo anyone have Antwerp recs for me? I’ve never been but we’re going in August!

I am going to need all the brands to understand we are living in unprecedented heat and stop trying to sell me summer sweaters, thank you

do you know how hard it is to find pork shanks in texas in late june? hard, it's hard (fiesta...?)

Secret’s out! Thrilled to be teaming up with Evan LeRoy to write NEW SCHOOL BARBECUE, to be published by Abrams in 2026. LeRoy and Lewis is the future of Texas barbecue and it is an honor to be a part of telling their story. More on Eater Austin! austin.eater.com/2024/6/24/24...

Austin New-School Barbecue Pitmaster Is Writing a Cookbookaustin.eater.com LeRoy & Lewis co-owner Evan LeRoy is working on New School Barbecue

unhinged recipe tester meal files: kimchi stew with pimento cheese on top. pretty good!

i wrote about the summer food of my people: beer brats www.foodandwine.com/wisconsin-br...

Summer Like a Midwesterner With Beer-Cooked Bratswww.foodandwine.com Wisconsin's long tradition of simmering brats in beer and then grilling them is a beloved sign of summer across the state and the Midwest. Here's why they matter.

oof okay: I am doing a LOT of recipe testing recently and I’m NOT used to this much standing anymore, I haven’t worked in restaurants in like 12 years. I have newish good clogs that fit properly. Other advice, anyone? Or just encouragement? 😩

so many cookbooks are soooooo borrrrinnnnggg these days stainedpagenews.beehiiv.com/p/exhausting...

The Exhausting Glut of Generic Influencer Cookbooksstainedpagenews.beehiiv.com Plus, new May releases!

lmao

Y’ALL IT’S HERE IT’S HERE MY GREATEST ACHIEVEMENT www.texasmonthly.com/recipe/enchi...

Enchilada Meat Loafwww.texasmonthly.com The classic American recipe gets a Tex-Mex makeover covered in chili gravy and cheese, taking comfort food to another level.

shouts to the nyt for recognizing the cabbage at suerte. best thing on the menu, not sorry www.nytimes.com/article/best...

um I just asked siri how to ferment honey and she knew (via wikipedia)

you know it’s a good night when you end on a conversation about fermentation being punk

just fyi if anyone wants to do a story on this phenomenon, I’d be happy to talk and I know a bunch of other folks who would too. And that’s just in the food world.

I feel so trapped by how the tech companies want you to run a newsletter and completely unable to run it how I want. Yall better think long and hard before you launch a paid newsletter because it’s a hamster wheel that’s basically impossible to get off of

beehiiv just sent out an email that their rates are going up so uh I guess I’m on the hunt for another new newsletter service

ROAST CHICKEN ON TOP OF A SALAD I currently have chicken thighs roasting at high heat over shaved Brussels sprouts fennel lemon salad and my house smells amazing

this is so so so cool

Welcome to the Rabbit Hole: a brand-new, decade-in-the-making museum of children’s literature founded by former bookstore owners, who transformed an old building into a series of settings lifted straight from the pages of beloved picture books. nyti.ms/3VHCbjX

well sure seems like texas has several new anthems

Fuck this shit

I cannot stress how bad a star Substack is for hitching your independent publishing wagon to and I am begging y'all to get off that nazi-ass platform as soon as possible if only to save your own ding-dang subscriber lists www.thewrap.com/substack-fol...

Substack Writers Concerned Over Follow Feature, Say Subs Plummetedwww.thewrap.com Substack writers are expressing their concerns about the platform’s following feature on social media, which some argue is suppressing their subscription growth.

IT'S CURED PUBLICATION DAY!!!! Read all about this incredibly special cookbook and why you might consider purchasing it here: www.stainedpagenews.com/p/preorder-c...

This Book Is the Best Thing I've Ever Worked Onwww.stainedpagenews.com Announcing Cured: Cooking with Ferments, Pickles, Preserves, & More

Hey I have a book coming out tomorrow! It would mean the world to me if you’d read about it and consider if it’s a good fit and your kitchen ❤️ www.stainedpagenews.com/p/preorder-c...

My sweet gone girl patsy ❤️

See a tort, share a tort.

Is Meghan Markle writing a cookbook? A new series on indigenous foodways in Texas and N. Mexico! And...why aren't you grilling, ladies???? stainedpagenews.beehiiv.com/p/meghan-mar....

OOPS I put aged rum in a diablo. For @texasmonthly.bsky.social : www.texasmonthly.com/recipe/diabl...

guys i am gonna cringe my whole way through top chef wisconsin and love every second of it. it will be both the best and the worst. SMELL THAT DAIRY AIR 💨

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Paula Forbes

IT'S HERE! IT'S HERE! IT'S THE THIRD ANNUAL TEXAS WRITERS BYLINE SCAN! This year I surveyed 491 writers who penned 2,245 bylines in Texas magazines, and looked at demographic diversity (or, really, a lack thereof) across race, gender, and location.

A Deep Dive Into Texas Magazines for 2023homewiththearmadillo.blog My latest survey of nearly 500 writers and over 2,200 bylines shines a light on who is writing stories for and about Texas and Texans.

a thing i love about the frankies cookbook is they're like who the fuck cares if a cooked vegetable is hot or cold and you know it's a good question

hi there are too many cookbooks and it is making my job untenable :)

TALKING TURKEY with hunter and chef JESSE GRIFFITHS stainedpagenews.beehiiv.com/p/jesse-grif...