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What You Cook and Why it Matters
ISSUE #1 — January 21, 2026
Shall We Dine?
Dear readers,
I am thrilled to be back with you after the holidays. I hope all of yours were very merry. I had time to ponder the purpose and meaning of this letter I love. I’ve always shared heritage, or vintage, recipes with you, reinvigorated in some ways, accompanied by historic insights in others. I hope that this is the “voice” you look forward to, that I try to specially provide. This letter, then, is about “what we cook and why it matters.” I look forward to diving even deeper into cultural curation and connection in 2026. I’ve put together a single weekly! letter that I’ll send out to all subscriber tiers, hence the “Issue #1” above. 🥂 🎉
This week’s heritage recipe was created for the kids in the family, and invites us to use our sculptural as well as our cooking skills. Because fun matters when it comes to food.
Please join me on this sentimental journey. Turn up the heat, and let’s all eat! — Brian Theis
Sentimental Journey
YOU DECIDE
(choose one)
Do you call them purple or red?
If You Cook Only One Thing This Week
The Kitchen Sink
BREAKING NEWS
A Southern New Year’s Good Luck Menu on WWL-TV
I was pleased once again to appear on the WWL/WUPL Morning News in New Orleans with my friend Brheanna Boudreaux. Here we are cooking up my “In With the New” Blackeyed Pea Salad, and my Belle Reve Honey Cornbread.
Red Carpet Recipes
I’m signing off today with a new recipe of mine, in case you missed it in November. My yummy Next Level Pizza Casserole will keep you nice and warm during this chilly season. In this case, I’ll say: “arrivederci,” till next we meet! 🍝 👵🏼 🇮🇹
An Amazon Holiday Cooking Bestseller
165 easy-to-follow international, seasonal, and everyday recipes,
perfect for you or a friend
"THE INFINITE FEAST is a fun guide to graciously hosting loved ones. Brian Theis does a great job melding his innate Southern Charm with experience gained from travel and time abroad. His book will be a welcome addition to people who enjoy sharing food and drink with friends."
— Jacques Pépin
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