HeyJaredCooking Without a Net
in which I make food and make do in all manner of places and situations
- Indexed issues, last 90 days
- 6
- Latest publication
- Sep 22, 2026
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- Earliest in this view
- Jul 9, 2026
Latest issues
The Slow Fade (opens the original)
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Izzy had her first class in a long time the other night and she was nervous. All I could think to do was make her dinner beforehand. Bluefish with potatoes from Marcella (lots of parsley and garlic and evoo), and corn, which she loves. The corn is starting to get a little heavy, its season coming to an end, but we can’t quite let go. We are in that transition moment where the farmers market is exploding with abundance but it is also football season which calls for pork and wings and warmth and t
MV 2026: Same As It Ever Was (opens the original)
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Overheard on Martha’s Vineyard in August: I can’t eat too much lobster because I have to save room for chocolate. One-percent-er problems? You betcha. As my former rowing coach John Sisk likes to say, how lucky are we?The lobster in question was leftover lobster salad from the Grace Episcopal Church Friday night lobster roll fundraiser and the chocolate in question was the second of three boxes of Salt Rock Chocolates, the more-than-worthy successor to the late great Chilmark Chocolates. <
The Odyssey in Ypsilanti (opens the original)
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(and it is long so you are warned)After I got home from Michigan, I learned that Ypsilanti was named for a hero of the Greek War of Independence, Demetrios Ypsilantis. Given the unexpected epic-ness of my five days there, discovering this felt very full-circle. If you are a long-time subscriber you know that my second house is a boathouse as the t-shirts say. For newcomers, when I’m not cooking or hanging out with Mr. Perfect Beautiful,1 you might find me messing about in boats, either rowing th
Summer Camp for Weird People, Part Two (opens the original)
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My friend Kathleen1 said that going to US Rowing’s Masters National Championship with the CRI2 Competitive Women’s team is like summer camp for weird people. And there were definite camp vibes - fire smoke, water sports, shared bathrooms, hard mattresses - but weird? Like the food writers in Maine earlier this month, these rowers are also my people, so if this be weird, I will make the most of it! And it turns out that summer camp part two was
Lobster Surprise (opens the original)
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The most surprising thing about my week at a food-writing workshop in Maine was the cost of the coin-operated laundry in the basement of my dorm. The kindly registrar told me I’d need “six” in order to wash and dry a load so I handed him two dollars because that’s more than six quarters, right? He looked at me with his hand out and said something just as it hit me - six DOLLARS, I’d need $6.00 to wash and dry a load. When on earth did the dorm-basement laundry become so expensive? Also surprisin
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