HeyJaredGil.treats.gil
I'm a half French, half Korean chef & this is my culinary notebook, where you'll find all my recipes. Here, I’ll think out loud, test ideas, mess things up, and slowly connect the dots in my culinary exploration.
- Indexed issues, last 90 days
- 15
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- Oct 1, 2026
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- Aug 11, 2026
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Greek Sun-dried Octopus (opens the original)
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I’ve been lucky enough to travel to Greece with my family since I was a child. Over the years, we visited many of the Cycladic islands, but ever since we discovered Amorgos, we haven’t really wanted to go anywhere else. We found our little corner of peace in a house in Katapola, the island’s main port. Every year, around September, it becomes our gathering place: a small family rendezvous, a homecoming we look forward to all year.It’s been more than ten years now since I first started coming her
Pork chops & fries (opens the original)
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Today, we’re wrapping up season two of French Bistro, a series in which we’ve explored many of the great French classics. And what better way to end than with one of the most quintessential bistro dishes of all: pork chop with fries?You’ll find some version of it on countless French menus, not only because it’s wonderfully economical (pork and potatoes go a long way), but also because it’s the kind of food that delivers exactly what you want from a bistro meal: simple, hearty, unfussy, and deepl
Dadinhos de Tapioca (opens the original)
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I recently met Ianni Escobar, a Brazilian chef from Florianópolis whose cooking is deeply rooted in seafood. Having lived in Rio and traveled frequently through Brazil, I always imagined we’d meet there, but instead, our paths crossed in Lisbon! I was super hyped to show him my city, its produce, and its markets. Before long, we decided to cook a little recipe together; Dadinhos de tapioca, with a carabinero tartare, and a carabinero mayo. Dadinhos de tapioca are small, crisp cubes made from tap
The tomate farcie (opens the original)
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Tomates farcies are one of those wonderfully simple classics worth mastering. With ripe summer tomatoes, a generous filling, and very little effort, you get a dish that feels both rustic and deeply comforting. At its heart, a tomate farcie is exactly what it sounds like: a fresh tomato filled with a savory mixture, often pork, seasoned with shallots, vegetables, garlic, and herbs, then baked until the tomato is tender and the filling is beautifully golden. Simple ingredients, quietly transformed
Pork Rillettes (opens the original)
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Pork rillettes are one of those wonderfully humble French classics that seem to occupy a particularly special place in our hearts, and, perhaps more importantly, on our tables. They’re inexpensive, wonderfully simple to make, and ready to be enjoyed at almost any hour: before lunch with a glass of wine, as a starter, or as a little afternoon snack spread generously over a piece of crusty bread. Much like pâté, rillettes are among the most beloved and frequently enjoyed charcuterie in France.Ther
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