What is Between the Layers?
A conversation about life through the lens of cooking and baking.
Because in life you don’t always know what’s around the corner or hidden inside. There might be a backstory, another side of the story, a reason to laugh, and a reason to take a closer look. My posts lead me to a recipe. A really good recipe.
I started writing about food for the Atlanta Journal-Constitution in the late 1970s, and I have seen haute cuisine, nouvelle cousine, cuisine minceur, the creation of American cooking, a 1980s decadent style of cooking that would give way to ‘90s healthfulness and then to 2000 and its endless supply of online recipes and ideas but often no substance. And that’s where I come in.
Is it free?
Yes, each Tuesday public post is free for all readers. But paying subscribers get more. And it’s just $5 a month or $50 for the whole year, with recipes galore. You spend that on a coffee and a new cookbook! See below…
Why should I pay to subscribe?
You get the Tuesday post plus the exclusive Thursday newsletter called The Good Stuff, a rotating mix of video, audio storytelling, throwback family recipes, shopping lists, and other good stuff.
You get to join in on live Subscriber Open Threads of conversation about cast iron, baking techniques, favorite cookbooks, or go-to recipes. Ask me anything!
Plus, you are eligible for monthly contest giveaways, know what I’m writing week to week because I unveil that to subscribers a week before, and be a part of building Between the Layers.
Founding member subscribers receive all of this plus a custom Between the Layers apron, and their contributions allow readers who cannot afford to subscribe to become subscribers.
Either paid or free, just join me.
Be part of a community of people who bake, cook, and like to share ideas. Collaborate.
It’s what I’ve always done. Since the days I was the food editor of The Atlanta Journal-Constitution, went to cooking school at La Varenne in Paris, wrote my first of 15 cookbooks and became the fan-favorite Cake Mix Doctor, I’ve wanted cooking and baking to be easier and more accessible for all. And I want it to be beautiful, too, which is why I cook and style the food in my photos, either professionally shot or with my IPhone.