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.
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.
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.
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!
Tieghan says
This series seems like something so many could benefit from! I cannot wait to see what you share!
Gina @Running to the Kitchen says
This is totally awesome! Excited to see what you share!
Mary Ann | The Beach House Kitchen says
So exciting! Can’t wait to see what you’ll be sharing Jennifer!
Mary says
This sounds wonderful!
Jennifer @ Show Me the Yummy says
This. Is. AMAZING!
Natasha @ Salt and Lavender says
This is so cool, Jen!! Sounds like it’ll be super useful to many people.
Leigh Ann says
Wow! So exciting!! Congrats!
Robin Chesser says
Congrats
Laurel Bledsoe says
What a great idea! We are doing a series right now about kitchens and cooking newsletters fit right in. All this work we do N designing a beautiful kitchen deserves simple, good food!
Ruthy @ Percolate Kitchen says
That is so exciting, Jen! I am absolutely signing up. Can’t wait to follow along! The newsletter will be weekly, right?
Jennifer Farley says
Hi Ruthy! Thank you so much for signing up :) :) :) Yes, a new email will come out every Wednesday. There have already been 2 (the intro and how to cut an onion), which you can see at the sign up link I shared as well.
Matt Robinson says
So excited for you, that is so cool!
Lindsay Cotter says
So exciting!! Congratulations!!
Kris Mc. says
That’s so neat for you! All signed up and can’t wait to “voraciously” learn something new! Congrats & best of Luck to you on this exciting new journey!! Whoo-Hooo! =)
Kate says
Well done Jennifer…if it’s as good as The Gourmet Kitchen it’ll be great stuff!
Dana says
Can we get it by email?
Jennifer Farley says
Yes, it’s an e-newsletter :)