HeyJaredOn Cooking
Clare Langan’s newsletter about seasonal recipes, kitchen tips, and the joy of everyday cooking.
- Indexed issues, last 90 days
- 10
- Latest publication
- Sep 22, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 6, 2026
Latest issues
The Magic Sauce I'm Freezing Right Now (opens the original)
Read excerpt
Life is full at the moment. I am in my 2nd week of cookbook edits. We’re attending our friends' wedding at SF City Hall tomorrow (via ferry!). On Friday, I fly to my second wedding of the week for family in Rhode Island. I’m extending my trip to the East Coast by a few days to run around New York, stand in line for frozen yogurt and try to get rush tickets to Harry Styles’ residency at MSG. Not to bury the lede, but we got a NEW FRIDGE! I don’t think you understand, I’m obsessed. I’ve only had b
Herby Eggplant Salad (opens the original)
Read excerpt
Before we dive in, longtime readers may notice things look a little different around here. I collaborated with Nikole Dominique to refresh the look and feel of this newsletter. If you’re looking for a graphic designer for Substack or social media branding, I highly recommend reaching out to Nikole.My networking group gathered recently to celebrate Full Belly Farm & Kitchen by farmer-authors Amon and Jenn
Shrimp Saganaki (opens the original)
Read excerpt
Late summer always makes me nostalgic for my time living in Astoria, Queens, a culturally-rich neighborhood with a large Greek population. Fresh out of culinary school, I shopped right alongside the yiaiyas at the open-air markets, loading up our granny carts with too many herbs, pints of feta in brine and bunches of dried Greek mountain tea. Subscribe nowHere in the Bay Area, I miss having access to family-style Greek tavernas and 10 types of feta in every store. Yes, I love S
Sungold Fisherman’s Stew (opens the original)
Read excerpt
I private cheffed for a lovely family in Maine one summer. In between TV seasons as a culinary producer, I didn’t want to spend another sweaty July in Queens. I packed my knives and flew to Sorrento, a small community near Bar Harbor and Martha Stewart’s summer enclave. Maine summers are gorgeous but cool. Parts of the Bay Area remind me of Maine, with our microclimates and misty coastal conditions resulting in jackets on the beach in August. I always play along when food media collectively says
How to Host a Tomato Girl Dinner 🍅 (opens the original)
Read excerpt
For the past four summers, my professional women’s group, The Proof Collective, has hosted a Tomato Girl dinner. We were seeing the aspirational, Italian-coastal Aperol spritz propaganda on social media and decided to make it happen in the Bay. It started in my backyard here in Oakland, on a long table with mismatched tablecloths borrowed from my boyfriend’s family’s catering company. The premise: everyone brings a dish with tomatoes. We create a Google sheet so gals can sign up for appetizers,
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.