HeyJaredFlavors’s Substack
All things food & cooking - some classics well explained & some fun modern twists
- Indexed issues, last 90 days
- 17
- Latest publication
- Sep 29, 2026
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- Earliest in this view
- Aug 6, 2026
Latest issues
Apple Rosemary Olive Oil Cake (opens the original)
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This is one of those desserts that makes people pause after the first bite.Apple and rosemary isn’t the most obvious pairing. Olive oil in cake might raise an eyebrow. But together? It’s warm, earthy, subtly sweet, and completely unforgettable. The rosemary doesn’t overpower — it lingers gently in the background, highlighting the apples and adding depth… Read more
How to Make Spicy Tuna Crispy Rice (opens the original)
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One of my all-time favorite dishes has to be spicy tuna crispy rice. There is something about that crispy shell with a soft, chewy interior paired with an umami-packed tuna tartare that makes for one of the most magical bites ever. The contrast in textures alone is enough to make it addictive.
Steak & Potato Salad (opens the original)
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Juicy seared skirt steak, Parmesan-crusted “CrouTots,” fresh veggies, and peppery arugula all tossed in a bright lemony anchovy-parsley dressing… this recipe was created for my boyfriend, who hardly ever eats salad because he’s a steak-and-potato kind of guy.So I thought — what if the salad was steak and potatoes?The secret to making a salad feel like a… Read more
Montreal Food & Travel Guide (opens the original)
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Ciao Everyone!It seems this year has been the year of traveling for me, Alaska to Puerto Rico to Italy to Montreal, and the year isn’t over yet. With every trip I feel like I’m learning something new, experiencing a new culture, and of course, eating something new.While I share my adventures online, I wanted to put together something you can actually refer to when you’re planning your own trip, or that might inspire you to travel somewhere new.This past week I was in Montreal, Canada. It was my
Homemade Beef Stock (opens the original)
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Beef stock is one of those foundational kitchen staples that quietly makes everything better. Soups. Sauces. Braises. Risottos. Gravy. And once you make it from scratch? It’s very hard to go back to the boxed version.Do I always use homemade stock? No. I’d be lying if I said I didn’t grab store-bought plenty of times. But when stock is front and center … Read more
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