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Delicious, bi-weekly recipes and anecdotes about food’s capacity to connect us to one another, to the earth, and, ultimately, to something larger than ourselves.
Who am I? My name is Allegra D’Agostini, I am a chef, photographer, stylist, and designer. I’ve always been captivated by food: I love its ability to bring us together, draw our attention and connect us with the natural world. Having been raised on a farm, it’s no surprise that my earliest childhood cooking endeavours took place outside in our garden, with petals and twigs as ingredients and utensils. Growing up, I was regularly distracted by beautiful photos in cookbooks and constantly prepared elaborate meals for friends. After graduating from university, I decided to pursue this interest in food more seriously and began taking cooking courses and working in restaurants, starting in small, independent bistrots and eventually making my way into world-class restaurants in Canada and abroad. Today, most of my work is in studios, for cookbooks, advertising, or similar projects, but I’m never far from the kitchen.
The last thing you might need is another newsletter, so why should you subscribe to this one? I promise to never spam you with excess information, my priority is to share tried and true recipes alongside brief stories from across cultures and time showcasing how food feeds our bodies and spirits in equal measure. My hope is that they inspire you not just to cook, but to gather. To sit around your own table with friends and loved ones, new and old, and create moments of connection.
Why should you trust me and these recipes? I have been cooking professionally for the past 6 years in Canada and abroad. I have extensive experience recipe testing for cookbooks and corporate clients, teaching cooking classes, and, every day without fail, I cook and test recipes at home. I also have an (admittedly irregular) supper club series that I host and cook for.
As a free subscriber you’ll receive a monthly recipe sent straight to your inbox. Why bother becoming a paid subscriber? Doing so provides you with access to bi-weekly recipes exclusively for paying subscribers and to my full archive of past recipes and supports me and my work (thank you x).
