The Friday Newsletter
Fashion Week is on the menu + hey, we're on Substack
Hey Bombesquad! Welcome to Cherry Bombe’s weekly newsletter, now on Substack.
The format is different, but the idea is still the same. What’s new & noteworthy in the world of women & food, and what we’ve been up to at Cherry Bombe. The Friday newsletter will continue to be free, and we’ll have other free content on Substack, like recipes. We do have a paid tier, and will be sharing cover stories from our magazines, essays, and other musings. If you’re already an official Bombesquad member, you get a paid subscription as part of your membership.
And, of course, our mission remains the same—to spotlight and support amazing women in and around the world of food. Any thoughts? We’d love to hear from you because you are the Bombe.
Just can’t get enough…
New York Fashion Week is in full swing and there’s more food and fashion crossover than ever. Designers are taking over beloved NYC spots, and we want every invite. We’re dreaming of Veuve Clicquot’s collab dinner with Jacquemus, Veronica Beard’s Corner Bistro pop-up, and Madewell x Dakota Fanning at Fanelli Cafe.
Your weekly scoop
Martha multitasks, even in the front row
Visit Veuve Clicquot’s La Grande Dame Central Park experience thru 9/14
NY Times dropped its 50 Best Restaurants of 2025
Loved seeing one of our 2025 faves, The Paper Bridge in PDX, on the list
Graza’s world domination plan continues: popcorn!
Milk Bar’s pepperoni soft serve
Croissant au beurre or pain au chocolat, the lip gloss edition
Anne Saxelby Benefit Dinner, NYC 9/18
L.A. Loves Alex’s Lemonade, 10/4
So this is how Doja Cat’s edible MAC lipstick for the VMAs was made
Wedding cake bakers, get ready ⬇️
This week on Radio Cherry Bombe🎙️
Imagine eating well every night for just 30 bucks a week? It’s a reality for Rosie Kellett and her roommates. They live and cook communally, sharing chores, cooking for each other, and doing one big grocery shop. How does it all work? Our podcast host Kerry Diamond gets all the details from Rosie and chats about her debut cookbook, In for Dinner.
Presented by Square
What to cook this weekend
Having friends over? Rosie’s Pesto Pasta & Green Beans recipe from her book In for Dinner swaps almond flour for those pricey pine nuts. Almond flour? Rosie swears it’s a great substitution.
Cherry Bombe Checklist ✅
Going to Jubilee L.A.? Don’t miss our pre-game on Zoom
Print lovers: Snag a copy of our Italy Issue
If you’re a Substack subscriber, check out our Missy Robbins cover story
Sexy Italian Summer is a state of mind. Listen to our miniseries.
Want a little la dolce vita in your life? Check out our Italy-inspired gift guide.
Please note, some of our links may earn us a small commission.
We’ve got lots of delicious stuff coming your way. Consider becoming a paid subscriber.
happy NYFW!!
Love this launch of your Substack 👏🏼 Always happy to see Cherry Bombe in my inbox 🍒