“It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one.”
MFK Fisher (attendee of my imaginary dinner party), 1943
Recipes
Stories, seasonality, and the joy of cooking.
Welcome to the recipe collection of from charlie—a space where food is more than sustenance; it's a narrative of seasons, memories, and shared experiences. Formerly known as Tin Fish Think Tank, Charlie's substack has evolved to align more closely with her catering philosophy, emphasizing the beauty of local ingredients and the art of communal dining.
what you’ll find
Charlie’s recipes are rooted in the West Coast's bounty, celebrating ingredients like BC's wild-foraged gems, coastal seafood, and garden-fresh produce. Each dish is accompanied by musings that delve into the origins of ingredients, the stories behind traditional meals, and reflections on the act of cooking itself.
From the crispness of a Spring Pea, Caramelized Date, Pistachio, and Mint Salad to the comforting warmth of a Miraculous Pozole Verde , Charlie invites you to explore recipes that are both approachable and inspiring.
join the table
By subscribing to the from charlie newsletter, you'll receive:
Seasonal recipes that highlight local produce and sustainable practices.
Thoughtful essays on food philosophy and the nuances of hosting.
Behind-the-scenes glimpses into the catering world and Charlie's culinary journey.
Whether you're a seasoned cook or just beginning your culinary adventure, there's a place for you here.
Subscribe to the from charlie newsletter and become part of a community that cherishes the stories behind every dish.
Follow along on Instagram for recipe previews, behind-the-scenes moments, and everyday cooking inspiration: @from.charlie
Pickled Rhubarb and Fennel Salad
To me, the real start to spring is when I get my hands on those first few stalks of rhubarb. As kids, we would yank the rhubarb from the still-hard soil whenever it had turned from greenish pink to deep red – a raw delicacy for a child who had no palette or desire for anything except the accompanying bowl of sugar.
Cauliflower and Blue Cheese Galette
On getting in touch with your food.
The Tinned Fish Philosophy
The philosophy behind Tin Fish Think Tank and the weekly ‘Freezer Food’ Segment.