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on hand | a food & drink newsletter

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Plus, a recipe for an easy tomato confit and chickpea pasta.
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Brianna Plaza
Mathew Scaletta takes a chef's approach to tinned fish
The owner of Wildfish Cannery on recipe development, using less common fish, and bringing attention to detail to commercial canning.
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Brianna Plaza
A long weekend menu
Baja-inspired recipes to kick off summer, or if you're me, willing the warm weather.
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Brianna Plaza
A long weekend in Baja California
Wine tasting, delicious food, and ATVing in Valle de Guadalupe.
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Brianna Plaza
5
A charred pineapple salsa that's perfect for summer
A recipe from Rick Martinez's new book, Salsa Daddy.
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Brianna Plaza
1
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on hand takes readers on explorations of the vast world of food and drink through interviews, recipes, and stories.

Recipes

View all
You can support this newsletter by shopping 🛍️
Plus, a recipe for an easy tomato confit and chickpea pasta.
 • 
Brianna Plaza
A long weekend menu
Baja-inspired recipes to kick off summer, or if you're me, willing the warm weather.
 • 
Brianna Plaza
A charred pineapple salsa that's perfect for summer
A recipe from Rick Martinez's new book, Salsa Daddy.
 • 
Brianna Plaza
1
An award winning olive oil cake
The contest was the office bakeoff but it still counts.
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Brianna Plaza
1
Get in loser, we’re going camping
How to cook in a kitchen that isn’t yours. Plus, a recipe for fajitas.
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Brianna Plaza
3
Wali Ya Mboga
A recipe from Zaynab Issa's forthcoming book, Third Culture Cooking.
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Brianna Plaza
4
Grain salad with preserved lemon dressing
A killer dressing and a framework to make a hearty grain salad.
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Brianna Plaza
Chili Colorado, Jonathan's version
A simpler take on this hearty Mexican dish.
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Brianna Plaza
2
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