Kathleen's Kitchen

Become a better Chinese chef (and help shape our cookbook) as I distill my dad's 50+ years of Cantonese cooking into weekly newsletters.

Unfiltered thoughts, recipes, and real stories from Chef Shota Nakajima’s journey through the world of food.

A palette- and palate-expanding exploration of recipes and the people behind them

💙Recipes & techniques for aesthetic cafe/bakery style treats💙

A newsletter chock full of easy-peasy baking recipes, useful tips and tricks, and fascinating personal tidbits from a bestselling cookbook author and podcaster.