Exclusive to Provisions Kitchen Letters

September 10, 2013


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...

Shop the Story

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

See what other Food52 readers are saying.

  • pierino
  • Pinch&Swirl
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


pierino September 10, 2013
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.
Pinch&Swirl September 11, 2013
Agreed. Long live snail mail. :)