{"id":274,"date":"2026-06-05T17:33:38","date_gmt":"2026-06-05T17:33:38","guid":{"rendered":"https:\/\/cambridgemovinghub.com\/?p=274"},"modified":"2026-06-05T17:33:38","modified_gmt":"2026-06-05T17:33:38","slug":"a-recipe-for-connection-in-cambridge","status":"publish","type":"post","link":"https:\/\/cambridgemovinghub.com\/?p=274","title":{"rendered":"A recipe for connection in Cambridge"},"content":{"rendered":"
\n

Each week, 2,000 people get an email from Andrew Little\u2019s Cambridge Recipe Club. Inside, they find a recipe with a few notes about the dish and how to make it \u2014 no ads, no website, no social media links. The seasonal recipes exist only in the email newsletter, since Little doesn\u2019t keep a recipe archive.<\/p>\n

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\u201cEach recipe is something I\u2019ve cooked and loved,\u201d he writes to new subscribers. The address at the bottom is a post office in Inman Square, his neighborhood. The recipes are simple, and he lists the number of ingredients and minutes to prepare at the top.<\/p>\n

The free newsletter that Little has written for three years is growing. A recent recipe described how to create a spring Italian frittata with feta and spinach: six ingredients, 30 minutes, one serving. Each newsletter starts with a picture of the plated dish that Little has made. The list is locally curated \u2014 Little posts fliers around Cambridge, Somerville, and Boston \u2014 but anyone can join. For the recipe club, Little eschews social media; no YouTube or TikTok or Twitter. He posted to the club\u2019s Instagram account only seven times.<\/p>\n

\u201cAs much as social media promises to connect people across the world,\u201d Little said, \u201cit does a really good job of isolating people.\u201d<\/p>\n

Little sees food as a way to connect with people on a personal level. \u201cI wanted this to feel like, instead of following a creator with hundreds of thousands or millions of followers, it feels like you\u2019re opening an email from a family member or a friend that says, \u2018Hey, here\u2019s what I cooked this week and thought you might enjoy it.\u2019\u201d<\/p>\n

Little, who lives in Inman Square, grew up in Lexington, studied physics at Colorado College, and toils 9-to-5 as an insurance software engineer. It\u2019s his long-running love affair with cooking and food that led to the recipe club newsletter. His twin brother Robert \u2014 they are 27\u2014 has the bug, too, and is the baker of the family.<\/p>\n

Ironically, neither Little\u2019s parents nor his grandparents are kitchen folk. \u201cI didn\u2019t grow up in a family of cooks,\u201d he said. He and his brother make all the holiday meals using \u201ctwin telepathy,\u201d he jokes, to manage them smoothly.<\/p>\n

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\u201cI\u2019m not a big turkey fan,\u201d he says of the Thanksgiving meal \u2014 his big annual challenge \u2014 \u201cso I usually opt for like a roast chicken or salmon.\u201d His brother bakes the bread and pies. Little said they make traditional sides of homemade cranberry sauce and stuffing, but also salads and other veggie dishes he\u2019s been experimenting with.<\/p>\n

The recipes Little concocts are original, and local, working with what the farms and waters of New England are producing at the time. \u201cI\u2019m focusing a lot on what ingredients are available in what season,\u201d he said. \u201cI want to be able to say, you can go to this store to get it.\u201d<\/p>\n

Many of Little\u2019s creations, like his Italian frittata, are spins on traditional dishes with a New England accent. \u201cThis summer I want to do a pasta with some fresh tomatoes,\u201d he said. Past dishes include country mustard chicken, Korean chicken soup, miso charred cabbage, cumin lamb noodles, and Thai pad kra pow.<\/p>\n

Little diligently alternates between a meat and a vegetarian recipe each week. He\u2019s open to input and creates recipes with other cooks. Past collaborators have included Robert Harris, owner of Season to Taste (braised beef brisket), and the creative kitchen staff at Formaggio Kitchen (stuffed cabbage rolls).<\/p>\n

Little says he feels he\u2019s currently in \u201cthe sweet spot\u201d with the recipe club, but he wants to deepen the sense of community by getting traditional family recipes from subscribers and collaborating more with local restaurants that, like Season to Taste, source locally.<\/p>\n

\u201cCooking had always been a way for me to build connection to the people around me,\u201d he said.\u00a0<\/p>\n

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To subscribe to the Cambridge Recipe Club, go to the club\u2019s sign-up page.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Each week, 2,000 people get an email from Andrew Little\u2019s Cambridge Recipe Club. Inside, they find a recipe with a few notes about the dish and how to make it \u2014 no ads, no website, no social media links. The seasonal recipes exist only in the email newsletter, since Little doesn\u2019t keep a recipe archive. 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