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What I've Been Cooking & Eating This Month
A warm-weather roundup featuring lots of blueberries, sungolds, and butter
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Phoebe Fry
3
Sweet Somethings #10
Half-caff beans, a swoon-worthy bag, Liz’s Book Bar, and the promise of grated tomatoes
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Phoebe Fry
8
A Love Letter to Creemees
And to Vermont summers in all their river-swimming, creemee-fueled glory
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Phoebe Fry
2
A June Menu
Eight simple meal ideas for a heat wave — BLTs, silken tofu, tender herbs, cold noodles (plus: my summer bucket list)
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Phoebe Fry
Cooking & Eating, May-June 2025
A diary of the dishes defining my May & June
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Phoebe Fry
5
Sweet Somethings #9
Alliums, a Greenpoint gem, a gripping memoir, and more
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Phoebe Fry
5
Growing Up in a Boarding School Dining Hall
Fac-brat life from age six to twenty-six, washed down with a glass of chocolate milk
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Phoebe Fry
18
A May Menu
From a week with family in Massachusetts. Simple, satisfying, and easy to veganize.
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Phoebe Fry
4
How I Eat and Drink on Purpose
10 personal rituals!
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Phoebe Fry
9
Sweet Somethings #8
Redwoods, sweet limes, sourdough pizza, and more
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Phoebe Fry
5
A Love Letter to Ramps & Notes on Where to Eat Them in NYC
Xoxo, two food-obsessed Brooklynites
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Phoebe Fry
 and 
Olivia Weiss
13
An April Menu
Ft. spring chicken pot pie with fennel & frizzled leeks
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Phoebe Fry
4
A Big Thank You & *Paywall Update*
A quick update on what’s changing, what’s not, and how to keep reading The Dish!
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Phoebe Fry
2
Notes from the Kitchen, March-April 2025
A diary of the dishes defining my April
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Phoebe Fry
2
The Dish
The Dish
A weekly newsletter on food and life by Phoebe Fry, a Brooklyn-based cook, writer, and illustrator.
© 2025 Phoebe Fry
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