Voraciously: My New Venture with The Washington Post

I’ve been working on an amazing side project since last summer, and I’m so excited to finally share it with all of you! Allow me to introduce you to Voraciously. Please note: this is a paid project for the Washington Post.

Jennifer Farley of Savory Simple, preparing Salt & Pepper Cashews for Voraciously.
Photo Credit: Katherine Frey / The Washington Post

This past year I’ve been scaling back on my more advanced recipes, and returning to my roots: simple recipes that use classic techniques. Some recent examples include my homemade cashew butter, tomato bisque, and candied pecans.

When The Washington Post reached out to me about writing a newsletter based on a similar concept, the timing could not have been more perfect.

Jennifer Farley, creator of Savory Simple, photographing in her home studio.
Photo Credit: Katherine Frey / The Washington Post

Voraciously is a new destination from Washington Post Food. If you’re a novice cook hoping to brush up on your skills, you will find tons of useful articles and information. The recipes are simple and straightforward.

Where do I fit in? I’m writing a 12-week newsletter series that teaches basic kitchen fundamentals and techniques, like how to pick out produce and properly hold a knife. My goal is to help boost your kitchen confidence by providing the essential building blocks that are often overlooked.

How to properly hold a knife.

Each newsletter ends with a recipe that will give you the opportunity to practice what was covered. By the end of the series, you’ll have a newfound confidence in the kitchen, and I’ll be providing a casual dinner party menu which you can use to show off your new skills to friends and family!

So, will you join me over at Voraciously? Below you’ll find a link to sign up for the newsletter and catch up on the previously released emails!

A colorful salad surrounded by vibrant vegetables.


Sign up for my newsletter series!

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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