I’m a cookbook author, recipe developer, and food journalist who has spent my career telling stories through food, from restaurant kitchens to editorial roles at SAVEUR and MUNCHIES. My work has always lived at the intersection of cooking and reporting: researching the origins of regional dishes, talking to the people preserving traditions, and translating those stories into recipes readers want to make. My newsletter, Farideh is the Best (Farideh Sadeghin) is an extension of that work.
About the Newsletter Name
When I first started freelancing, I launched a website. farideh.com was already taken, and faridehsadeghin.com felt too long, so I thought simply faridehisthebest.com was kind of funny and conveyed a bit of joy and let people know that I was good at what I do. When I started a Substack a short while later, it made sense to name it the same as my website. I sometimes worry that people might think I take myself a little too seriously or think too highly of myself, but it’s quite the opposite. I am working on changing the name of my newsletter, however, so that people that come across it know what it’s about when they see it, because at the moment, I worry people see the name and are like, “Who is Farideh / why is she the best / what is this newsletter about?”
My newsletter is a place for people to find fun recipes and stories, as well as restaurant recommendations for places that I’ve recently visited. As a recipe developer and cookbook author, I’m constantly trying out new things in the kitchen and traveling to get inspiration. Along the way, I dive into the stories behind the food, whether it’s the history of a regional specialty, the people preserving a tradition, or the small restaurants and roadside stands that make a place worth visiting.
I travel with curiosity, ask questions, test recipes obsessively, and believe context makes food taste better. Whether I’m writing about a roadside hot dog stand, a centuries-old recipe, or a weeknight dinner, my goal is the same: to help readers understand not just how to make something, but why it’s worth caring about in the first place.
A lot of what I cook is based on my travels (like chimichangas from my recent trip to Tucson) or where I’m from (lots of crab recipes since I’m a Maryland girl). Each week, I share recipes inspired by my travels, conversations with chefs and makers, and the food traditions that shape the places I visit. One week, I might unpack why the Sonoran hot dog tells the story of the U.S.–Mexico border while sharing my own version to make at home; the next, I’ll be writing about a simple snack I can’t stop thinking about or a family recipe that reflects my Italian and Iranian heritage. I’m half Italian and half Iranian, so I tend to draw inspiration from recipes that my parents made for me growing up (like fesenjan, the Persian walnut and pomegranate stew, or pizza piena, the savory Italian meat, cheese, and egg pie).
I also love learning new recipes from my friends and share recipes from their books. Shrimp toast from Colu Henry’s Better at Home and Crab Udon Noodles from Sheldon Simeon’s newest cookbook, Ohana Style, are recent faves.
Some weeks you’ll get a recipe to cook that night, other weeks you’ll leave with a list of restaurants to bookmark for your next trip, or a new appreciation for why a seemingly simple dish has such a devoted following. At its core, the newsletter is for people who love to cook, love to travel, and believe every memorable meal has a story behind it. If you’re the kind of person who plans vacations around what to eat, loves collecting recipes, or enjoys learning the stories behind iconic dishes, I think you’ll feel right at home here.
I usually post a reel or carousel on Instagram, YouTube, and TikTok to go along with my weekly newsletter posts. I share the post in Instagram stories with a direct link to my newsletter so people can (hopefully!) subscribe.
You can find long form videos on my YouTube channel and lots of fun short videos on my Instagram and TikTok.
I’m a big fan of Alexis DeBoschnek’s newsletter, Side Dish, and cookbooks.
My friend, comedian Alison Leiby, has an incredible newsletter that I read weekly called Comfort Read; her debut memoir, “I’m A Lot,” just launched July 7—grab a copy!
For baking, I love Yossy Arefi’s newsletter, Have a Little Something. I want to bake everything she makes (and her photos are always gorgeous).
And Yasmin Khan is an incredible writer; check out her newsletter, Rising Up, for pieces about motherhood, food, and social justice.
You can subscribe to my newsletter here. Get 20% off subscription discount: https://farideh.substack.com/acc0de7e
Also, you can grab a copy of my Hot Dog Cookbook, for summer cookouts, and preorder my newest cookbook, Cheesy, coming out September 8 (for seasonal, cheese-driven recipes).
Join Michelin-starred chef and writer, Pim Techamuanvivit and award-winning cookbook author, Pass the Fish Sauce Substacker Andrea Nguyen for a first blush sneak peek of what’s bound to be an iconic cookbook. All are welcome to attend for a preview of Cooking Thai: Heritage and Modern Recipes from My Kitchen Notebooks. Mark your calendars and join us!
August 12 at 9:00 am PT / 12:00 pm ET
There’s something ineffable and intimate about the human voice and if you want to reach people’s ears, a podcast is your best bet. Whether you’ve already launched your show or you only have a kernel of an idea, join Kate Leahy, host of Everything Cookbooks, and her producer/editor Abby Cerquitella for a conversation that will explore the ups, downs and realities of working with audio. They’ll share the origins of their show, their workflow and an insider’s perspective on hosting and sustaining a show along with some best practices, hard truths and honest takes. They’ll discuss reaching an audience, what you need to think about before you hit ‘record’ and a few resources to get you started. Mark your calendars and join us!
August 19 at 9:00 am PT / 12:00 pm ET
No posts
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.