Big News! My First Fiction Debuts in Fall 2027
Part of a two-book deal to Crown, part of Penguin Random House
Kathleen Flinn
Storyteller. Cook. Teacher. I'm the author of the NY Times' bestseller, "The Sharper Your Knife, the Less You Cry." I share recipes, insights on writing, travel, food, cocktails and culture. I teach cooking and writing around the U.S.
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Latest episodes
How to Pack for a Trip with Just a Carry-On
A guide for my fellow women travelers to look good and be ready for almost anything
How to Make Planked Salmon
The first summer I moved to Seattle back in the 1990s, I decided I had to learn how to make planked salmon.
Recipe: Rotisserie Chicken Pho
I love pho, the steaming, fragrant noodle soup from Vietnam.
Why I moved to Substack
and why that means you'll hear from me a bit more often...
Travel Tales: Gin Tasting in London
As part of research for a new project, I found myself duty-bound to explore one of London's most compelling recent obsessions: gin.
Half-priced Steak and the Ice Queen: Monday Night at London's Hippodrome
My London traveling companion, Chef Friend Ted, is a man who approaches both a poker table and a cutting board with the same unnerving calm.
Travel Tales: Borough Market in London and Duck Confit Sandwich
On Sunday, we ventured to east London to make a pilgrimage to Borough Market in London, nestled along the south bank of the Thames where the city has been feeding itself, in one form or another, for nearly a thousand years.
Travel Tales: Chinatown in London
From Ireland, Sally went home to Asheville, and I flew Aer Lingus to my next destination and new travel partner: London, with my chef friend, Ted.
Eating Dublin: Easter Sunday with Irish Music and Entirely Too Much Guinness
There are many ways to celebrate Easter Sunday.
Travel Tales: Sole in Dublin
No.
Travel Tales: The Old Mill in Dublin
A classic spot with a surprising past in the middle of Temple Bar
The Gorgonzola Sandwich from Ulysses in Dublin
A travel tale that ends with one of the best meals I've ever had
A Food Writer's Month in Ireland and London
An intrepid tour of meals, treks and surprising finds
How to Freeze Cheese, Meat, Milk, Butter and Fish So You Can Actually Use It Later
Reader question: "How do I freeze cheese?
How to Make Soup out of (Almost) Anything
An easy step-by-step guide to using leftovers or seasonal ingredients
19 Ideas for Thanksgiving and Christmas Leftovers
Beyond the usual sandwiches to cocktails to gumbo
Recipe: How to Make Healthy Ramen
Not only healthier, but tastier ways to spruce up those inexpensive packets
Vegetarian Shepherd's Pie with Chard-Lentil Filling
Recipe by Kim O'Donnel
From a Box or Homemade? The Great Thanksgiving Taste Test
Real mashed potatoes vs. powdered? Canned green beans vs. fresh? What about gravy from a jar? An intrepid food writer investigates with local firemen a taste testers