HeyJaredFeedfeed's Substack
Easy recipes, cooking tools, and kitchen hacks for home cooks.
- Indexed issues, last 90 days
- 11
- Latest publication
- Sep 30, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 8, 2026
Latest issues
Spooky Cheddar Jalapeño Cornbread Skulls (opens the original)
Read excerpt
If you’re looking for a savory recipe to make for Halloween, might we suggest this Cheddar Jalapeño Cornbread, baked in individual skull-shaped baking pans. It’s a simple, yet fun addition to any fall get-together, from Halloween parties to game day.Serve the skulls warm on their own or alongside a bubbling pot of homemade chili for a fall dinner that’s equal parts cozy and creepy.<a class="image-link image2 is-viewable-img" href="https://thefeedfeed.com/lisathompson/cornbre
Maple Candied Nuts (opens the original)
Read excerpt
These Maple Candied Nuts strike the perfect balance between sweet, savory, and salty. Pure maple syrup caramelizes around a crunchy mix of roasted nuts, while fresh rosemary, smoked paprika, cinnamon, and a touch of cayenne add warmth and depth. A generous sprinkle of flaky sea salt brings all the flavors together.<img alt="" class="sizing-normal
Olive Bread (opens the original)
Read excerpt
If you love to bake sourdough, you need to try this recipe with olives folded into the dough. It makes for the perfect savory sandwich, or toasted with butter as a midday snack.<img alt="" class="sizing-normal" height="1000" src="https://substackcdn.com/image/fetch/$s_!iJUS!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2
Pumpkin Bread Tiramisu (opens the original)
Read excerpt
Pumpkin bread season is officially here! This year, we’re shaking things up by using slices of freshly baked pumpkin bread to make a seasonal Tiramisu, layered with maple mascarpone cream, boozy cold brew, and a generous dusting of cocoa powder.<source type="image/webp"
Fig & Brie Toast (opens the original)
Read excerpt
Fig season is short, which is all the more reason to make the most of it while you can. And while perfectly ripe figs need very little help, cooking them in honey and rosemary takes them somewhere especially good.For this toast, fresh figs get dunked in honey, then cooked cut-side down in a little olive oil with rosemary until soft, jammy, and caramelized around the edges. As they cook, the honey mingles with the fig juices and rosemary, creating a glossy, sweet-savory syrup that you’ll want eve
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.