Exclusive to Provisions Kitchen Letters

By • September 10, 2013 • 2 Comments

7 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Everybody loves receiving a handwritten letter in the mail. There's something comforting about the ritual of opening up your mailbox and being surprised by an envelope, opening it up, poring over the contents and having a tangible piece of paper to hold onto and revisit.

Which is why we were thrilled when we first heard about Kitchen Letters. Launched by Food52's very own Bryce Longton, along with her trusty sidekick, Spanky, a yearly subscription gets you a seasonal recipe and bi-weekly letter from different movers and shakers that are doing interesting things in the food world. You'll be hearing from Marisa McClellan of Food in Jars, the brains behind Ovenly, Dominique Ansel (yes, the Cronut inventor himself), along with many others. Amanda and Merrill may even be showing up in your mailboxes sometime in October...

Bryce started Kitchen Letters to showcase talented artisans and chefs -- and to tell their stories. The reader gets an intimate look inside their kitchens: from tips and tricks to make you a better cook to stories of culinary mishaps and failed romance. And it's not just a one-way street: you'll be able to write the chefs back with your thoughts on the recipe if you'd like to. 

Photos by James Ransom

Jump to Comments (2)

Tags: provisions, indie food mags, kitchen letters

Comments (2)


over 1 year ago pierino

pierino is a trusted source on General Cooking and Tough Love.

I really like this concept. I remain one of those grumpy geezers who still believes in the postal service. Hand written cards and letters, better yet. Especially if there is a cool stamp on it. Up the ante by typing the address on an old manual Underwood.


over 1 year ago Pinch&Swirl

Agreed. Long live snail mail. :)