HeyJaredDid You Eat Yet?
Thank you for being here! I’m a long-time food editor and recipe developer. This is a place for me to share recipes and grocery recommendations as well as food, dining and travel guides for NYC and abroad.
- Indexed issues, last 90 days
- 8
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- Sep 24, 2026
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- Jul 14, 2026
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Creamy Pasta al Calamansi with Crispy Garlic (opens the original)
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I always keep a bottle of calamansi extract in my fridge. We use it to enhance our house made cocktails and teas, and I also use it for cooking. It’s an easy swap for anyone who uses lemon or lime and wants to add a little nuance to their citrus flavor profiles. In this recipe, I swapped lemon juice in the classic dish, Fettucini al Limone, with calamansi juice. I also added a crispy garlic, a popular Filipino condiment, as a garnish for this dish which gives this creamy pasta dish some very ple
Tortang Talong (Eggplant Omelet with Lamb Crumbles) (opens the original)
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The garden blessed me with an abundance of Japanese eggplant this season and I have been enjoying having this ingredient at my disposal to play with and eat. I haven’t always loved eggplant. I spent most of my youth gagging at the thought of it. But after having more exposure to it and its various preparations, eggplant has become an ingredient I use in my regular cooking, which is why I decided to plant it in my little Brooklyn garden this year.<a class="image-link image2 is-viewable-img" href=
Protein-packed Vegetarian (opens the original)
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<img alt="" class="sizing-normal" height="1941" src="https://substackcdn.com/image/fetch/$s_!ECDv!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F1089e5c6-1f42-4ac3-a7c2-12fee2505f9a_5712x4284.
Kare Pan Pot Pie (Japanese Curry Pot Pie) (opens the original)
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<img alt="" class="sizing-normal" height="1080" src="https://substackcdn.com/image/fetch/$s_!4rkH!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fe468b051-6cc9-454d-abc8-fb9c1039283d_1080x1080.
An Exploration of Red Shiso (opens the original)
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Shiso, a close relation to the mint family, has a mildly astringent, faintly bitter, and distinct herbal flavor. While it’s native to the mountainous regions of South Asia, it is used in culinary practices all over Asia. It’s also known as perilla, beefsteak plant, Japanese basil, and wild sesame. Some folks say they find the flavor profile similar to basil or mint but I believe it has it own flavor profile entirely. I find the flavor to be particularly pleasant and much milder than some bitters
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