HeyJaredSo Into That
Substack's 1 food & drink writer invites some of her favorite people to share what they're into right now… whether that's a book, show, recipe, beauty hack... or an approach to marriage and parenting, community, or friendship.
Part of So Into That. Follow the publication for all its platforms.
- Indexed episodes, last 90 days
- 5
- Latest publication
- Aug 14, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 24, 2026
Latest episodes
WATCH: one-pan green chile chicken and corn rice bake (opens the original)
Read excerpt
Based on reader feedback, this recipe has been retested and updated since its original release and this show was filmed! Click here for the new and improved recipe. In this week’s episode of the What To Cook show, I’m demoing my new one-pan green chile chicken and corn rice bake that will land in your inbox tomorrow morning! This dinner showcases the spirit of the “Walk Away” chapter in my new book What to Cook When You Don’t Feel Like Cooking: Make It Fast (OUT NOW and on sale, if ya haven’t he
WATCH: grilled bbq chicken and peach chop (opens the original)
Read excerpt
It’s time for EPISODE 4 OF THE WHAT TO COOK SHOW!! And because it’s PUB WEEK (!!!!!), today’s recipe is from the 15-minute chapter of Make It Fast ! But I wanted to make it a little bit more show-off-y, so we’re leveling the recipe up in a few different ways, using the “Extra Extra” notes from the cookbook — AKA the tips that will teach you how to make the recipe a little extra! In this BBQ chicken and peach chop, we’re going to double the dressing and use half of it as a marinade for our chicke
publishing a book and starting kindergarten (opens the original)
Read excerpt
Hi! Woah. I leave for the East Coast to start my Make It Fast (please for the love of ME, pre-order it!!!) book tour in less than 48 hours. My literary agent just called to check in on my mental state and I’ll tell you what I told her— I’m honestly feeling great. I haven’t started packing, but I’ve got a million outfit options strewn about my closet, and I’ll get there eventually. The flights are booked and the hotel reservations are made. It’s go time, baby. I’m also thrilled to announce that I
WATCH: summer shrimp panzanella (opens the original)
Read excerpt
Welcome to episode three of the What To Cook show! Today we’re making a 30-minute sheet-pan panzanella salad with warm roasted summer veg (corn! zucchini! tomatoes!), a tangy vinaigrette, and perfectly cooked shrimp to make it a complete meal. In this episode, you’ll learn my favorite magic trick for bringing any salad to a dinner party or potluck, meet our new pals Midnight and Scales, see George saunter through the kitchen half sedated, and watch a gorgeous summer supper come together in 30 mi
WATCH: melty zucchini pasta! (opens the original)
Read excerpt
Hi guys! I’m so excited to be back with episode two of the What To Cook show! Today I’m sharing a sneak peek of a 30-minute vegetarian summer pasta from my new cookbook Make It Fast (pre-order today and it’ll be in your mailbox August 11th!!!!) . This episode stars a very special sous chef: Calum, my wonderfully creative, lizard-hunting 5-year-old (though he got the boot midway through the episode for spouting off potty words and invading my personal space lol). Watch to see how to uniformly sli
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.