HeyJaredThe Kitchen Shrink
Culinary advice and hosting advice from best-selling author and James Beard Award winner, Tamar Adler
- Indexed issues, last 90 days
- 5
- Latest publication
- Sep 24, 2026
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- Earliest in this view
- Jul 9, 2026
Latest issues
The Lamentation of Lamenting Lamb (opens the original)
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Dear Tamar,I’ve worked in farms and kitchens my whole adult life. I grew up with exposure to the realities of a chicken I chased in the morning having its neck wrung for that night’s dinner. I’m not numb to the complexities of this, but I have spent decades espousing the beauty, dignity, and necessity of animal agriculture in the world. (I know there are plenty who would disagree with my view, and I respect that as well.)As part of my work, I deliver programming that focuses on wool production—a
The How-to of the Hostess sans the Roast-es (opens the original)
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Dear Tamar,Since moving in with my vegan boyfriend I've struggled to come up with what to cook for a crowd that doesn't exclude him from the main dish—which feels too unfriendly in someone's own home. Dishes I do come up with tend to be fussy, need last minute prep, or feel very fixed in one cuisine, and make me feel compelled to make sides that fit. I can't come up with anything to take the place of a roast chicken, a slow cooked side of salmon, a pork shoulder, or a brisket for uniting whateve
The Inquiry of Onwards and Upwards (opens the original)
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Dear Tamar:I'm devastated by the recent celiac diagnosis of my 2 year old. I have a 5 yr old and a husband who don't have gluten issues, neither have I. I see family recipes and traditions, joy and carefreeness crumble like a too-dry cookie dough before my eyes.The Kitchen Shrink is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.<input class="email-input" name="email" ta
The Entreaty of Eating Outside (the box) (opens the original)
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Dear Tamar:I love picnics, but I’ve fallen into a bit of a picnic rut. Someone brings a baguette, someone brings cheese, someone brings charcuterie. There’s a carton of strawberries. It’s not that I want it to be more gourmet, but I feel like there are variations I’m just not thinking of. Can you help broaden my horizons?The Kitchen Shrink is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.</
The Reckoning of the Recovering Vegetarian (opens the original)
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Dear Tamar:I became a pescatarian (primarily vegetarian, but I’d happily eat fish when it was the only option available) in 2017, but started reintroducing meat into my diet mid-2025. When I was a vegetarian I never felt like a picky eater. I would try anything and everything, so long as it just didn’t contain meat. Well, now I eat meat, but only meat I buy from a local butcher, and only when I’m in the mood for it. Also, for whatever reason, I cannot stand chicken (eggs are okay).Beforehand, al
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