HeyJaredCulinary Repertoire
A place where Marcella Hazan’s teachings and global spice traditions come together through stories, recipes, and the science of good food, one repertoire for many kitchens.
- Indexed issues, last 90 days
- 12
- Latest publication
- Sep 28, 2026
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- Earliest in this view
- Sep 16, 2026
Latest issues
Spiced Mashed potato with Chickpea and Corn Tadka (opens the original)
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By Lisa McLean | Culinary RepertoireThis spiced mashed potato with chickpea and corn tadka turns a comforting side dish into something you could happily build a meal around. Yoghurt gives the potato a gentle tang, while butter, curry leaves, cumin, fenugreek and chilli bring the tadka to life. Spoon it into the folds of the mash so every serving has tender potato, golden chickpeas and little pops of sweet corn.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch
Lemon Roast Potatoes and Chickpeas (opens the original)
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By Lisa McLean | Culinary RepertoireWelcome to Culinary Repertoire, where I share recipes, reflections, and the deeper threads that run through good food. These lemon roast potatoes and chickpeas caused a mini frenzy when I posted a note about them yesterday, so here they are, they will be your new favourite roast potatoes. If you enjoy cooking with Culinary Repertoire, I’d love to welcome you as a paid subscriber. Your subscription supports my recipes and food wri
A Season of Tomatoes (opens the original)
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By Lisa McLean | Culinary RepertoireFor the past several weeks, tomatoes have occupied my kitchen, my reading and a considerable part of my imagination. You could say I’m covered in tomatoes. What began with their arrival in Europe soon expanded into science, fermentation, preservation, the wisdom of cooks and chefs, and twenty-two posts exploring just how many directions this familiar ingredient can take us.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$
Tomato Confit Focaccia with Salami and Peppercorns (opens the original)
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By Lisa McLean | Culinary RepertoireThis tomato confit focaccia carries the flavour of slow-cooked tomatoes through both its soft, golden dough and savoury topping. Finished with salami, parsley, celery leaves and green peppercorns, it is a deeply aromatic addition to my tomato recipe series.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!hLpH!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2
Tomato Tarts (opens the original)
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By Lisa McLean | Culinary RepertoireTurn leftover breakfast tomatoes into two puff pastry tarts: individual tomato Florentine tarts with spinach custard, and a tomato tarte Tatin with chard, herbs and anchovies.Welcome to Culinary Repertoire, where I share recipes, reflections, and the deeper threads that run through good food.Subscribe to Culinary Repertoire for recipes, Science Corner essays, Kitchen Postcards, and Cooking with Marcella.<form class="subscrip
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