About - Susanality

Welcome to Susanality! I’m so glad you landed here.

Who is Susan Spungen?

That’s me. I’ve spent decades working as a cook, food stylist, recipe developer, and cookbook author. Along the way, I’ve been the founding Food Editor at Martha Stewart Living Omnimedia, consulted on and styled food for film sets (including Eat, Pray, Love and Julie & Julia), and had my recipes featured in The New York Times (you can find those here). I’ve also written several bestselling cookbooks, which you can explore here.

At the heart of it all, I love recipes that are as thoughtfully styled as they are comforting to cook and eat. Food that feels special, but still doable, at home.

What is Susanality?

Susanality is where I share recipes, stories, and inspiration shaped by what’s in season, what I’m cooking in my own kitchen, and what’s on my mind.

Think of it as a mix of:

Thoughtfully tested recipes
Seasonal cooking ideas
Sweets, treats, and special-occasion dishes (lots of cookies).
Little kitchen experiments and behind-the-scenes peeks

Susanality recipes are personal, practical, and grounded in real cooking—the kind that fits into everyday life. The finished product is beautiful, too!

But I already get so many newsletters. What makes yours different?

This isn’t just a newsletter. It’s decades of kitchen experience, food media background, and a commitment to making delicious, accessible, beautiful food.

I’m a trained cook, a seasoned food stylist, and a cookbook author who’s worked with top lifestyle brands and film productions.
The recipes you get here reflect that background: tested, thoughtful, often season-driven, and, most importantly, approachable for home cooks.
Over time, Susanality has built a community of readers who care about cooking with intention, love seasonal ingredients, and appreciate when food is both nourishing and joyful.

How often will I hear from you (and will you clog my inbox)?

My newsletter comes out once a week! Free subscribers receive one free recipe each month (the first Friday of the month), daily notes, and previews of what paid readers get every Friday at 9 a.m. ET.

Outside of Friday recipes, I share extras from time to time, from seasonal creations to sweets, treats, and spontaneous kitchen ideas.

How much does it cost to go paid?

Just $5 per month (less than a latte!) or $50 per year.

What do I get if I pay?

Everything free subscribers get, plus:

A new exclusive recipe every week, thoughtfully curated around seasonal ingredients and what I’m actually cooking at home.
300+ archived recipes, including my cookie index and entire series like In the Rotation and Love Thy Larder.
Occasional cookbook round-ups, travel postcards, video tutorials, giveaways, gift guides, and behind-the-scenes glimpses of projects large and small.
Entry into a community of readers: comment threads where folks share tips, variations, and substitutions, plus occasional live chats where I answer your culinary questions.

I still have questions!

No problem. You can get in touch here.

Okay, sign me up!

Before you go, a look back at the archives

I develop each week’s Susanality around what I’m cooking and eating at home, so there’s an authentic of-the-moment quality to the newsletter. If you look back through the archives, you’ll find inspiring recipes both for every day and special occasions and gatherings, with plenty of recipes for delicious desserts sprinkled in. I cook with the seasons, so there’s also an occasional geeking out over a particular of-the-moment ingredient. Here’s a season-by-season highlight reel:

Spring

Crustless Asparagus Quiche

I really love asparagus. When they’re local and in season, there is nothing like them. The fact that they are so ephemeral is part of their appeal. Here, they’re shaved into lovely ribbons and paired with fresh herbs to make a quiche that’s perfect for an Easter brunch, or any spring brunch, or even dinner.

Summer

Watermelon Gazpacho with Feta Crema

This refreshing chilled soup — made with tomato, cucumber, and watermelon and topped with feta cream and toasted almonds — is just like summer in a bowl.

Fall

Baked Farro with Cauliflower, Sausage, and Kale

This autumnal one-pot wonder is the perfect thing to make on a chilly day when you want delicious aromas wafting through the house and warmth radiating from the oven.