mostly, french is a once-a-month recipe with a long-form, multi-media, food related (usually) musing. a celebration of thoughtful content, a quiet place to land on the internet.

And I am Makenna Held (she/they).

CEO of Okay, Perfect. Mama. American living in France. I’m a recipe developer, cookbook author, host of La Pitchoune: Cooking in France on HBOMax and Magnolia Network, developed the first curriculum to teach cooking without recipes in such a way that transforms how home cooks cook, business mentor and investor, and the human who bought Julia Child’s house site unseen.

Okay, Perfect—the company I created with my best friend and husband, Chris—is a cooperative that builds experiences and educational products at the intersections of what makes us human. Our flagship experience is the Courageous Cooking School.

This is my newsletter/musings/writing home on the webernets. Often with recipes (both french and not-french), recommendations (cooking related and otherwise) and may include musings on life, being on television (it’s weird), money, entrepreneurship, and manifesting. because…breadth is my middle name. (it’s actually Elizabeth…). And yes, I do find this much joy in chopping radicchio. Somedays.

Why Should You Subscribe?

Yes. Yes you should.

I post once a month, with a long-form post (sometimes videos and audios are included too). Also only subscribers get access to anything important such as opportunities to test recipes for my cookbooks, product recommendations, a more intimate look into my musings, first crack access to ALL THE THINGS, ability to comment, and additional *bonus content* (whatever that means, but it will be a bonus! and content!)

okay, perfect is a reader-supported publication. To receive new posts consider becoming a free or paid subscriber.

Free subscribers get previews on all post.

Paid subscribers get…everything.

If you’d like a paid subscription but can’t afford it for whatever reason, DM me on instagram (@makennaheld) Happy to make it happen for you.

Posts will arrive straight to your inbox, but you can also download the substack app and get access to the chat function too.

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Also. Hi. Nice to meet you on these internet streets. To learn more about me you can check out,, or watch my television show La Pitchoune: Cooking in France on the Magnolia Network, HBO Max, and Discovery+.

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a long-form, once-a-month, adjacently food-related musing (with recipe) from an American immigrated to France who also happens to run a recipe-free cooking school


writer of: recipes, plays, books, things. see also: recipe-free cooking teacher. business nerd. not an oxymoron— recipes and cooking from the hip aren’t at odds. 📍Grasse, France | La Pitchoune (Julia Child’s French home)