HeyJaredWILD LARDER JOURNAL
WILD LARDER JOURNAL is a newsletter about food, travel, and everyday life through shared recipes, memoir writing, and insider travel tips.
- Indexed issues, last 90 days
- 5
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- Aug 23, 2026
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- Jul 25, 2026
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PAN CON TOMATE WITH GREEN CORIANDER SEED (opens the original)
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EGGPLANT NONNA MAXXING-THE TIME IS NOW! (opens the original)
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OREGANO AND PARSLEY ROASTED PEPPERS (opens the original)
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This recipe comes straight from my grandmother's kitchen. On warm summer evenings, her house would often smell like roasted peppers, a heavy perfume of garlic and oregano wafting through the screened door. I make these as soon as the sweet peppers turn up at the market. My favorite peppers are the small sweet purple ones, sometimes called lilac or purple beauty. The filling is heavy on herbs , tinged with a bit of garlic and olive oil-soaked breadcrumbs. Eat them warm or at room temperature, wit
PICKLED CHERRY CLAFLOUTI (opens the original)
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PICKLED CHERRY CLAFOUTICherry season is almost over, so I wanted to post this before it is! Cherries are one of the first summer fruits to arrive at the market, and they are the ones that tell me summer is really here. When I was a kid, we had a small cherry tree in the backyard, and if we could beat the birds to the fruit, we did, and we put up a few precious jars. This recipe holds onto that same impulse. First you pickle a batch of cherries with cardamom, mustard, and two vinegars until they
ROASTED PEACH CHAMOMILE JAGGERY (opens the original)
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This recipe came about at the height of that first pandemic summer. I was deep into recipe development, and India, the furthest place I had last traveled to, remained a close inspiration. During that time, I was reaching for the spices that felt most comforting to me. Juniper always reminds me of home and the wide juniper bushes that outlined the field of my childhood home. Cardamom and black pepper, which hail from India, are warming and fragrant in contrast to the sweet, juicy peach. I use jag
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