Cool Beans
Newsletter (Digital)
A newsletter that explores the recipes, tips, and techniques you need to save the world from your kitchen—without going vegan. Source
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| Scope | Consumer |
|---|---|
| Language | English |
| Country | N/A |
Similarweb UVM
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Comscore UVM
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| Frequency | Weekly |
| Days Published | N/A |
Recent Articles
Search ArticlesThese eggs aren’t just for breakfast
Ciao friends, and welcome back to Cool Beans! After cooking all day at High Street restaurant in Philly, executive chef Christina McKeough often finds herself making the same satisfying but very simple meal On Repeat when she gets home: shakshuka, a North African dish of eggs baked in a spiced sauce of tomatoes, peppers, and other veggies. “It’s not just for breakfast,” says McKeough. “It’s such a fun main dish that you can expand a meal around.
This spicy side will steal the show
Heya, and welcome back to Cool Beans!This week, when we sat down with Philadelphia restaurateur Nok Suntaranon to gab about the meatless dish she makes On Repeat, she walked us through the prep for something that’s always on the menu at her southern Thai spot Kalaya: yum hed ruam, a seared mushroom salad.