HeyJaredLaila’s Pantry
Recipes and tips explaining the fundamental flavors and techniques behind cooking.
- Indexed issues, last 90 days
- 14
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- Sep 27, 2026
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- Jul 8, 2026
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EP 1: Nani’s Table- Aloo Keema (opens the original)
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By far, one of the most popular requests I get from people is to show them how to make Pakistani food. It always looks more intimidating than it actually is, but if you’ve never been taught how to do it, it can definitely seem overwhelming. Most of these recipes are passed down from grandmothers and mothers who throw written instructions to the side. While it works for them, I can definitely see how it can be difficult if you don’t have that natural aptitude for flavors. SO! I decided to make th
Beef Fried Rice (opens the original)
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Fried rice has always been a go-to meal for our family growing up. You can dump basically anything you have left in the fridge and it’ll still taste good. Ideally, it’s done with day old rice but if I don’t have that on hand, I just make fresh rice and undercook it a little! There’s a few techniques to make the meat taste super tender and umami- just like takeout! I hope you try this recipe and enjoy!<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!PmSW!
The Juiciest Chicken Cutlets (opens the original)
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I’ve always been partial to a piece of chicken that’s been breaded and fried. I mean, realistically, who’s going to say no to that? However, aside from chicken nuggets or tenders, I always felt chicken cutlets erred on the side of being too dry! Pounded too thin and overcooked, it ends up being mostly dry breading instead of that gorgeous harmony of juicy meat and crispy breading. My trick? Skip the chicken breast and go for chicken thighs! While chicken breast stay juicy between very specific t
Vegetarian Lasagna (opens the original)
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I’ve never been one to discriminate against a veggie lasagna. In fact, I think both meat and veggie lasagnas are equally good and they each have their place. My problem with veg lasagnas is that you have to make sure it can stand as its own main. It shouldn’t be a side thought pushed off to the side.That’s why I layer my lasagna with gorgeous roasted slabs of summer squash and eggplant. In colder months, you can sub the summer squash with layers of fall squashes and potatoes. The possibilities a
FOTW: Salted Brown Butter Ice Cream (opens the original)
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It was all over my feed. Gorgeous swirls of silky vanilla soft serve being dipped into golden salted butter. As someone who used to religiously get vanilla soft serve dipped in magic shell chocolate coating as a kid, this pairing set off my senses and I needed to recreate it at home. Rather than a vanilla base, I thought it would be cool to really infuse the butter in every step. So, I made a brown butter base ice cream and then topped it with that glorious salted butter. You’d think it would be
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