Summery Lima Bean & Charred Cabbage Salad

The official recipe + an update on our Recipe Writing Workshop

Hi everyone,

You’ll find here a proper recipe for the salad “formula” I just shared — this bean and cabbage salad is such a satisfying one! Especially if you’re a devotee of the “good,” freshly cooked beans like I am.

But first: I need to reschedule our Recipe Writing Workshop. I’m sorry to do this, but one reader, Andrea, pointed out that this Saturday, June 14, is the No Kings March — it hadn’t been on my radar, but as this week wears on, it is something I’ve decided I want to participate in.

I’m pushing the workshop back by one week to Saturday, June 21, 12:30 to 1:30pm. I’ll send out an email next week with our workshop packet. If you can’t attend, I will be recording the workshop and will share the link afterwards.

Here are the updated details:

• When: Saturday, June 21, 12:30 to 1:30pm EST

• Where: Virtually, over Zoom (you’ll get the link a few days beforehand, via the signup form below)

• Who: Aspiring or established cookbook authors, bloggers, Substackers, or content creators. Cookbook and recipe obsessives. Protectors of beloved family recipes. Anyone who is a paid subscribers of this newsletter.

• What to expect: Next week, I’ll share a workshop PDF packet. We will review an assortment of recipes together and talk through what we notice. Then I’ll lead you through my “anatomy of a (well-written) recipe” point by point. There will be plenty of interaction and opportunity for questions and feedback.

Thank you for your understanding — I’m looking forward to this, at our new time.