I had an interesting discussion over the holidays with some friends about signature dishes - the kind of things that we are, amongst friends and family, known for. The discussion expanded to our childhood memories, which was a great trip down memory lane. So that’s this week’s question…
Is there a particular dish you are known for that you might describe as your signature dish?
For me, it’s those rolls. Which is exactly what we call them. As in, “Would you make those rolls?”
Happy 2025, friends. I have a good feeling about this year, and much of that positivity comes from all of you.
-Rebecca
P.S.Mark your calendars for the first FSL Mastermind Meeting for food writers on Substack, which will take place on January 15. The meeting is open to any and all Substack food writers. I will send out an email reminder about the meeting with important information about how to access it next week. The meeting will take place at the following time:
8am — Seattle (Pacific)
10am — Chicago (Central)
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4pm — London (GMT)
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I do not- but my best friend did- a ridiculously awesome brownie mousse trifle. She has since passed and now that dish has so many great memories of her attached. I’m so glad she had a signature dish!!
I always thought my signature dish was a Yorkshire Tea loaf. I took some down to London for an audition for the first series of the GBBO; sadly, I didn't get through. I guess they were looking for something a bit more than a simple fruit cake.
I make Tamale Pie. I developed it over the years as an answer to tamales, which I love, but I wanted to put more of a Southern or African twist on things. It's time consuming to make, and people love it.
Ohh, this is tough! I'm a dessert person, of course. But which dessert? I think my signature dish is slightly different for different people. For friends and family, it's my blackcurrant or orange curd macarons. Whereas for clients I think pecan or cherry pie, or Victoria Sponge cake.
What I’m best known for? The Pea Dish, a vintage recipe my mom created: petite poi’s + pearl onions + bacon smothered in a savory sauce and served every Thanksgiving.
Difficult! I notice that all of my friends want to come over for BBQ. I like to experiment with lots of different types of meats, rubs, spice mixes and sauces. I never do a boring bbq. I've even done a full vegan or vegetarian bbq when needed. So maybe that's my thing 🤔
Haha, you did write a whole cuisine! Yes, I think your middle eastern and Greek dishes definitely shine. You definitely understand those flavours, and all the beautiful colours 😍
I’m also the dessert person. My daughter is a pastry chef, so we’ve been doing desserts for years. We’re also vegan, so we’ve always remade desserts vegan style, and I think that intrigues people. We’re always having “what’s in here” conversations.
My signature dish is sausage, biscuits and gravy. When my grandchildren are over, they always request that for breakfast. They have compared it to other restaurants and say mine has been the best. The dish that comes in second is Tabbouleh. The whole family can devour that in one setting, even though I make a huge batch. This dish is time consuming so I don't make it that often.
I do not- but my best friend did- a ridiculously awesome brownie mousse trifle. She has since passed and now that dish has so many great memories of her attached. I’m so glad she had a signature dish!!
I always thought my signature dish was a Yorkshire Tea loaf. I took some down to London for an audition for the first series of the GBBO; sadly, I didn't get through. I guess they were looking for something a bit more than a simple fruit cake.
I make a crostata and butterhorn rolls and I dare not show up without them.
I make Tamale Pie. I developed it over the years as an answer to tamales, which I love, but I wanted to put more of a Southern or African twist on things. It's time consuming to make, and people love it.
Ohh, this is tough! I'm a dessert person, of course. But which dessert? I think my signature dish is slightly different for different people. For friends and family, it's my blackcurrant or orange curd macarons. Whereas for clients I think pecan or cherry pie, or Victoria Sponge cake.
I couldn’t answer this so I asked my kids.
They said ‘Middle Eastern stuff’. That is a rather large brush stroke but, I will take it.
My signature dish is more of a region. If I invite you for a meal, you are more than likely getting a Middle Eastern mezze.
Unless I feel like making something Greek! I do love anything Greek!
What I’m best known for? The Pea Dish, a vintage recipe my mom created: petite poi’s + pearl onions + bacon smothered in a savory sauce and served every Thanksgiving.
Difficult! I notice that all of my friends want to come over for BBQ. I like to experiment with lots of different types of meats, rubs, spice mixes and sauces. I never do a boring bbq. I've even done a full vegan or vegetarian bbq when needed. So maybe that's my thing 🤔
Haha, you did write a whole cuisine! Yes, I think your middle eastern and Greek dishes definitely shine. You definitely understand those flavours, and all the beautiful colours 😍
I’m also the dessert person. My daughter is a pastry chef, so we’ve been doing desserts for years. We’re also vegan, so we’ve always remade desserts vegan style, and I think that intrigues people. We’re always having “what’s in here” conversations.
My signature dish is sausage, biscuits and gravy. When my grandchildren are over, they always request that for breakfast. They have compared it to other restaurants and say mine has been the best. The dish that comes in second is Tabbouleh. The whole family can devour that in one setting, even though I make a huge batch. This dish is time consuming so I don't make it that often.