HeyJaredOBSESSED
I get obsessed, for a living. I go deep on one process or one ingredient at a time, breaking it down, mastering it, and teaching you how to do the same. Come for the flavor, stay for the rabbit holes.
- Indexed issues, last 90 days
- 19
- Latest publication
- Sep 26, 2026
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- Earliest in this view
- Aug 8, 2026
Latest issues
How I Shop So I Never Have to Decide What’s for Dinner (opens the original)
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It finally got cold this week, and it’s getting darker in the afternoon rapidly. which is the moment a lot of people open the fridge at 5pm, stare into it, and give up.I haven’t had that moment in years. I don’t plan my meals, I don’t shop from a list of recipes, and I rarely know on Sunday what I’m cooking on Thursday. What I have is a kitchen set up so that dinner is always possible.If this style of cooking (freestyle framework) makes you break a sweat, you are not alone. Most home cooks think
Simmered Turnip Greens (opens the original)
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<img alt="" class="sizing-normal" height="1047" src="https://substackcdn.com/image/fetch/$s_!fARN!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F92641b31-b190-49fb-aa68-dd9244c28b3c_1404x1047.p
Red lentil and Tomato soup (opens the original)
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Lamb Shank Braise: Framework (opens the original)
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One tomato = 3 products and no waste (opens the original)
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It is the third week of September and I have three pounds of tomatoes on the counter that will not be here in ten days.Every year I do the same thing. I eat them raw with salt until I can’t, then I panic and make sauce, and somewhere in there I throw away a pile of skins that I know perfectly well is the most concentrated tomato flavor in the kitchen.This year I stopped throwing them away.Here’s the honest version of what happens to a tomato in most kitchens. The skin goes in the trash. The seed
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