HeyJaredThe Langbein Newsletter
A newsletter from Annabel & Rose Langbein, helping you discover pleasure in simple things. We'll share what we've been cooking and eating, new delicious recipes, garden guides, travel tips, and more!
- Indexed issues, last 90 days
- 14
- Latest publication
- Sep 26, 2026
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- Jul 11, 2026
Latest issues
What to Cook Tonight #179 (opens the original)
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Now that it’s officially spring in the Southern Hemisphere, we wanted to share a vibrant new salad recipe that’s wonderfully flavourful and satisfying — perfect to carry you into the warmer months ahead. Introducing: Soba Noodle Slaw with Peanuts, Lime and a Mountain of Herbs!<div class=
Spring Planting for the Equinox (opens the original)
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What to Cook Tonight #178 (opens the original)
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In celebration of the upcoming Equinox, we wanted to share an elegant, classic recipe that would be fab as a dinner party hero, but is easy enough for weeknight cooking. Enter: Lemon Chicken with Braised Fennel & Potatoes <img alt="" class="sizing-normal
What to Cook Tonight #177 (opens the original)
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Hello!We hope this finds you well. We are recovering from a very busy (but fabulous) time hosting our first-ever Cooking School at Le Brugeau, our French Farmhouse. We know a lot of you expressed interest in joining us (don’t worry, you weren’t excluded; this was just a little trial), but after it went so well, we will be sure to do it again in the futu… Read more
What to Cook Tonight #176 (opens the original)
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Hello! We are writing from the French Farmhouse, where we’ve been savouring the last of summer’s bounty. The trees are heavy with ripe figs, there’s the last flush of tomatoes, and the first of autumn’s cooler evenings have (finally) arrived. This region of France, the Dordogne, is famous for its duck. Widely celebrated as the heartland for duck and goose gastronomy, cooks in the Dordogne region have been making foie gras, confit duck, and magret de canard (duck breasts) for centuries. With this
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