HeyJaredFormal Assignment
Stories and recipes without regard for trends or search engine optimization. (How on Earth did you find me? I'm glad you did.) By the author of Good & Sweet.
- Indexed issues, last 90 days
- 8
- Latest publication
- Sep 27, 2026
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- Earliest in this view
- Jul 7, 2026
Latest issues
N° 84: My Ideal Bran Muffins (opens the original)
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Good morning,The promise of two grain-heavy cookbooks has me looking forward to baking this fall. In October comes Maria Speck’s latest, Baking with Ancient Grains, and in November we’ll have ’s (A.K.A. Wordloaf) first, Breaducation. Speck only uses whole grains in her book (and in her life); she’s on the far end of a spectrum towards which I gravitate, because I am a fan of the textures, flavors, and healthfulness of whole grains. Jan
ancient (opens the original)
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Hi,Today, I’ve dug something up from the vault.In 2004 or ’05, I was desperate for a job as an editorial assistant at Gourmet magazinej (now long-gone), and I wrote the piece below to send to an editor. I think it’s safe to say that no one but the editor to whom I sent it (and who didn’t hire me) has read it, so let me invite you into its very exclusive readership club.Aged 21 or 22 years, some bits of the article may not be completely accurate (Is Psirri still a trendy area? Do koulouria still
sweet pecan tamales (opens the original)
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Good morning,This past May, sent me to Mexico City on an assignment for : I was to glean as much first-hand knowledge of baking at high altitude as I possibly could via my self-designed weeklong crash course. You can read about that whole experience, and the conclusions to which it led me, in great detail in this piece which came out this morning at Kitchen Projects (there’s also an accompanying recipe for a <a href="https://kitchenprojects.substac
Food Talk with Comedian Michelle Collins (opens the original)
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Good morning,You may recall that a few months ago, I shared with you a food-focused interview I’d done with . It was such fun for me, and you seemed to enjoy it, so I’m continuing it as recurring series of “Food Talk” interviews with creative people I admire and who work outside of the “food world.”Today, I’m excited to share an interview with comedian Michelle Collins, host of The Michelle Collins Show<a class=
From table to farm (opens the original)
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Hi—I’d like to tell you about a highlight of the recent trip we took to South Devon, in the UK, to celebrate Ben’s birthday. (Have you been there? It was my first time.) Of all the gorgeous seaside sites and rolling farmland we encountered in the region, the memory of our morning at Fowlescombe Farm stands out. The staff, the food, the garden—all incredible. As you’ll read below, standalone breakfast visits are not normally on offer, but dinners and overnight stays (the latter grant breakfast an
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