HeyJaredSalad for President Substack
Your destination for healthy recipes, musings on my favorite kitchen ingredients, culinary hacks, travel tips, city guides, and the workings of my inner mind.
- Indexed issues, last 90 days
- 10
- Latest publication
- Sep 29, 2026
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- Earliest in this view
- Jul 8, 2026
Latest issues
Sesame Extra Virgin Olive Oil Cake (opens the original)
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Guess what? I am officially an ambassador for Olive Oils of Spain, and it feels like all of my life’s work as led me to this moment. I am a shamelss Hispanophile. I spend as much time as I can in Spain, and it’s one of my favorite countries to eat in, from the seafood to the tapas culture. So, the invitation to make my connection to this country official was so good, at first, I thought their outreach email was spam. I am kicking off the partnership with an unexpected twist - it’s not a salad, i
Buckwheat Crepes with Banana Sesame Jam (opens the original)
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It’s always so rewarding to see your recipes travel beyond your own circle—to land in the hands of people who have no idea who you are. It’s one of the reasons I still love writing for magazines, even in an era when each and every one of us has our own platform.I contributed one of my go-to family breakfast recipes—Buckwheat Crêpes with Banana Sesame Jam—to Bon Appétit this month. It’s just been published online, with the print edition soon to follow. Buckwheat crepes are one of those rare items
Silky Braised End-of-Summer String Beans (opens the original)
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There’s a certain type of cooking I put on a pedestal as “confident cooking.” It’s the unapologetic plate of beige food—think pierogi—or the completely unadorned serving of vegetables. It’s the work of a cook, or sometimes an entire cuisine, that feels no need to gussy things up with edible flowers because the flavor speaks for itself. In traditional Italian or Iranian cooking, they cook the shit out of vegetables, pushing them past the point of recognition until they dissolve in your mouth. Veg
I Had a Hunch About Nova Scotia (opens the original)
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It’s rare for me to end a vacation by booking the same place for the following year. I have always aspired to be the kind of family that builds a relationship with a place year in and year out, but my wanderlust inevitably gets the better of me. This year, I was so moved by our time in Nova Scotia that I put down a deposit and began counting the days until we could come back.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!1hXJ!,f_auto,q_auto:good,fl_pro
I Used to Be a Person Too (opens the original)
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Summer vacation with small children is an emotional roller coaster, but this track is a double helix, and it’s not until the ride begins that you realize that you can’t get off. When I manage to stop frantically groping for the emergency lever, I can find myself in vignettes of cinematic ecstasy: walking down an empty beach at sunset, the kids running naked in the surf, collecting seaweed, laughing with pure abandon. “This is it—as good as it gets.” I am sure we are among the best parents to eve
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