She’s worth $40 billion, and could buy any publishing house in the world. But she decided to publish her novel on Substack. The culture is going indie—and we’re watching it happen in real time.
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Chilean Seabass with Ginger-Miso Sauce, up in this week’s newsletter 🐠
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Inspired by the Zuma classic that I love so much: buttery-soft Chilean seabass, grilled until the edges are slightly charred and the centre is perfectly tender. This one’s usually cooked over a Robata, but I’ll show you how to make it just as good at home without an…
Been cooking up something goooooood.
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