HeyJaredSOLSNACK
A photographer and director turned food storyteller—on a mission to cook with care, use every scrap, and make even the simplest bite feel like art.
- Indexed issues, last 90 days
- 13
- Latest publication
- Sep 28, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 6, 2026
Latest issues
5 Recovery Potions (opens the original)
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<img alt="" class="sizing-normal" height="1941" src="https://substackcdn.com/image/fetch/$s_!7GqC!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F15c8eb53-2c0b-45be-b493-40e0f343bc7f_3000x4000.
Black Cherry Vanilla Old Fashioned (opens the original)
Piña Tea Cocktail + Sorbet (opens the original)
Wabiscus Watermelon + Hibiscus Drink and Sorbet (opens the original)
The Persian Pita Taco (opens the original)
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I’m using lamb shoulder here instead of leg, because shoulder is way more forgiving — it’s got more fat and connective tissue running through it, and when you smoke it low and slow, that all breaks down and the meat basically turns into butter. Leg is leaner and easier to overcook past the point of no return. Shoulder gives you room to be patient with it.This whole thing is built in three parts that all come together at the end: smoked lamb, saffron basmati with a crispy tahdig crust, and a tzat
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