Good Food Stories Premium has entered the chat
If you missed my recipes... I'm baaaaaack
I’ve been frustrated for a while — have you noticed?
I mean, that’s kind of half of what this newsletter has been about since its launch — me grappling with the shifts and disappointments of the industry I’ve poured my heart into for so long, and trying to find a way back into loving it again.
Part of this is that after almost 15 years of professional recipe development and food writing1, I can see when a recipe has potential but won’t work as written. I can see when a recipe has beautiful photos but the actual instructions are a hot mess express.
That’s why I’m always testing and redeveloping recipes, even when I’m just making them for myself, so they’ll solid enough to meet my high standards and are tasty enough to cook on repeat.
And I just want a meal that’s simple enough but also exciting enough to keep me out of the same old recipe rut.
So I’m launching
, a recipe subscription that serves up two new and inspiring (not to mention well-tested!) dinner recipes directly to your inbox every month.
To be absolutely clear: This is NOT replacing A Good Time with Casey Barber or the original Good Food Stories site!
It’s a NEW Substack space to serve the community and myself in a way that allows my work to be supported directly. And I hope you’ll join me there too.
What you’ll get with Good Food Stories Premium
2 new recipes per month, professionally developed and tested by me, available in PDF or Notion formats
Mostly vegetarian / plant-based meals. That’s how I like to eat these days, and I truly believe you’ll like these dishes as much as my burger-loving husband does. Where it makes sense, I’ll offer adjustments to make recipes vegan, dairy-free, or gluten-free as well.
Access to the recipe library found in all past posts (yep, even the ones from before you became a paid subscriber! Good deal!)
Exclusive subscriber-only community: commenting ability and access to ongoing Substack chat threads
Bonus content: tutorials, tips, and tricks culled from my years of professional recipe development and kitchen tinkering
Discount codes for my Make Your Own Meal Plan system, as well as for future online workshops
What you won’t get
keto, paleo, or any exclusively diet-specific recipes. Sorry, if you know my work, you know that’s not how I roll with my everyday eating habits, so I can’t claim to be an expert in these areas. I love carbs!
super-long and boring intro content to make each post Google- and SEO-ranking; I’m doing this for me and for you, and I don’t want you to have to scroll through all of that to get to the most important information
As a bonus:
For all paid subscribers who join
with an annual subscription in March 2024: I’m offering a free 30-minute one-on-one Notion session to get you up and running with your personal recipe database.Again, don’t fret.
We’ll be back to our regularly scheduled non-food content here on A Good Time with Casey Barber next week.
But I’m way excited — and, yes, a little terrified — to be putting this new venture out there and I hope some of you will be just as jazzed about it as I am.
See you soon here for my thoughts on adult sippy cups (I’m not kidding), telling fortunes with cheese (OK, that one is a little food-related), and more.
In case some of you don’t know: I’m Casey Barber, a food writer / recipe developer / cookbook author / photographer and stylist / expert guide to those who want to build confidence and gain clarity in the kitchen—and in their lives. I help people cook better and live better through, well, good food. It’s that simple and obvious.
I’m the author of the books Maine Ingredients, Pierogi Love, and Classic Snacks Made from Scratch as well as founder and editor of the site Good Food Stories. I’ve contributed to numerous publications, including CNN, Better Homes & Gardens, The Kitchn, TODAY Food, Eating Well, and Epicurious, as well as brands such as Bertolli and Tonal. You can see it all at caseybarber.com.