HeyJaredcook club
3-4x per month newsletter for community events, what to eat in nyc, book reviews, recipes and more!
- Indexed issues, last 90 days
- 7
- Latest publication
- Sep 28, 2026
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- Jul 4, 2026
Latest issues
a review of dishoom by shamil thakrar, kavi thakrar and naved nasir (opens the original)
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Rumor has it, New York City’s first Dishoom will be located at 11 East 26th Street (NoMad) in 2027…we patiently await its arrival. In the meantime, we have Dishoom at home!<img alt="" class="sizing-normal"
what the heck did i do this summer? (opens the original)
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Overcommit, overdeliver, overoptimize. Like a well-behaved cog in the capitalist machine, I instinctively put undue pressure on myself to excel, even in my free time. Some of the best advice my mom ever gave me was that everything we do is a choice. And that we (I) also have the choice to stop doing anything at any moment. Last summer, I had fun but was also very exhausted, running around NYC (literally), training for the marathon, hosting cook club events, seeing friends, and being outside tryi
a review of every leaf, every stem by pierce abernathy (opens the original)
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<img alt="pierce abernathy every leaf every stem Tomato toast with corn compound butter (p. 147)" class="sizing-normal" height="3672" src="https://substackcdn.com/image/fetch/$s_!0m9n!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-medi
16 recipes of summer 2026 (opens the original)
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Every Monday, Wednesday, and Friday, I walk through the Union Square Farmers Market on my way to work and pick up one thing fun (or two… or three) as a little treat to cook for dinner or eat for breakfast. With summer produce, cooking feels so easy. Most of my meals consist of chopped up raw or roasted or boiled veg with olive oil, a splash of vinegar or squeeze of citrus, and a generous sprinkle of salt. I shared two videos on what I’m making with my farmers market groceries and got a few reque
rome: a culinary history, cookbook and field guide to the flavors that built a city (opens the original)
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When I say “I love Italian food”, I’m usually only referring to pasta and lasagna. I know Italian food is not a monolith and admittedly don’t know much about regional Italian cuisine. In my teens, I did a month-long exchange in Northern Italy and visited the Amalfi Coast as an adult, but I can’t quite remember anything other than a lot of gelato and speck, good tomatoes and lemons. All this to say cooking through an Italian cookbook like Rome has been a long time coming. It’s a little cheesy, bu
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