Writer
Clara Weiss
Food and travel writer and editor. Twelve years on a city magazine’s food desk, freelance since 2020.
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A week of breakfasts in Porto
Seven mornings, seven cafés, and why the best one served nothing but toast, butter and very strong coffee.
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Editing recipes that work the first time
Most recipe errors are in the order of the steps, not the quantities. What I check in a cookbook manuscript before anything else.
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Forty listings, revisited
What changes in a guidebook chapter in three years, and why a phone call is not enough to update it.
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The book stalls by the river
Four stallholders, eleven crates each, and the paperback cookbooks nobody else wants.
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How I read a cookbook proposal
The four questions I ask of every proposal before I read a single recipe.
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What a fact-check costs
An honest breakdown of the hours behind a checked feature, with the sources in the footnotes.
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Notes on writing a menu
Three restaurants asked me to rewrite their menus this year. The rules I gave each of them.
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A guidebook chapter in six weeks
Week by week: how a new chapter goes from a blank brief to forty checked listings.
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The last market column
After eight years and four hundred columns, what I learned writing about one market every week.