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In Ramallah, located a dozen miles north of Jerusalem and just over an hour’s drive from Tel Aviv, traditions are preserved and proudly showcased. Upon @eyalyassky's visit, he encountered homemade basbousa—a cake traditionally made of semolina soaked with syrup and sprinkled generously with coconut flakes, a ceremonial cup of sadaka coffee, and a perfect piece of musakhan—a spicy, rich and quintessential bread of Palestine made with extreme care. Read the full story through the link in bio. ⁠ 📷: @eyalyassky

2019-08-16 23:30

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In Ramallah, located a dozen miles north of Jerusalem and just over an hour’s drive from Tel Aviv, traditions are preserved and proudly showcased. Upon @eyalyassky's visit, he encountered homemade basbousa—a cake traditionally made of semolina soaked with syrup and sprinkled generously with coconut flakes, a ceremonial cup of sadaka coffee, and a perfect piece of musakhan—a spicy, rich and quintessential bread of Palestine made with extreme care. Read the full story through the link in bio. ⁠ 📷: @eyalyassky

The easiest way to eat more vegetables? Make some dip. @scotthocker takes inspiration from fanqie nan mi—a spicy, herby charred tomato and chile dip from Yunnan—to accompany raw spears of cucumber and carrots on a hot New Orleans evening. Get the recipe and master it through the link in our profile. ⁠ 📷: @dennyculbert

2019-08-15 22:00

292 1

 

The easiest way to eat more vegetables Make some dip. @scotthocker takes inspiration from fanqie nan mi—a spicy, herby charred tomato and chile dip from Yunnan—to accompany raw spears of cucumber and carrots on a hot New Orleans evening. Get the recipe and master it through the link in our profile. ⁠ 📷: @dennyculbert

Once a vampiro is in your hands, there’s a burning promise for something more than a *just* taco 🌮 It starts off with a crispy grilled tortilla topped with gooey, slightly caramelized cheese. From there, glistening cubes of marinated carne asada are finished off with chopped cabbage, red onions, and splashes of tomato and guacamole salsas. Each bite is simultaneously cold, hot, melty, meaty, smoky, spicy, and crispy—so it’s not surprising that the snack from Sinaloa has captivated the South Los Angeles food scene. @dylanjho roves around South LA to speak with a few renowned taqueros himself, and eats a lot of vampiros along the way. For the full story—and where to get your vampiro fix—hit the link in bio. 📷: @dylanandjeni

2019-08-14 23:32

553 10

 

Once a vampiro is in your hands, there’s a burning promise for something more than a *just* taco 🌮 It starts off with a crispy grilled tortilla topped with gooey, slightly caramelized cheese. From there, glistening cubes of marinated carne asada are finished off with chopped cabbage, red onions, and splashes of tomato and guacamole salsas. Each bite is simultaneously cold, hot, melty, meaty, smoky, spicy, and crispy—so it’s not surprising that the snack from Sinaloa has captivated the South Los Angeles food scene. @dylanjho roves around South LA to speak with a few renowned taqueros himself, and eats a lot of vampiros along the way. For the full story—and where to get your vampiro fix—hit the link in bio. 📷: @dylanandjeni

Your plain bowl of rice and plate of buttery spaghetti could use a heavy sprinkle of furikake. Wander into any Japanese grocery store, and you’ll find a whole color gradient of combinations beyond the classic aji nori version made with shredded seaweed and sesame seeds—like spicy wasabi, herbal shiso, and dried salmon. For more creative ways to incorporate the cult-favorite flavor blend into your dinners and snacks, plus a recipe for Hawaiian Furikake Salmon, hit the link in bio. ⁠ 📷: @lizzieamunro

2019-08-13 18:00

649 8

 

Your plain bowl of rice and plate of buttery spaghetti could use a heavy sprinkle of furikake. Wander into any Japanese grocery store, and you’ll find a whole color gradient of combinations beyond the classic aji nori version made with shredded seaweed and sesame seeds—like spicy wasabi, herbal shiso, and dried salmon. For more creative ways to incorporate the cult-favorite flavor blend into your dinners and snacks, plus a recipe for Hawaiian Furikake Salmon, hit the link in bio. ⁠ 📷: @lizzieamunro

From pesto eoliano to trentino to alla carlofortina, there are as many herb-and-olive-oil mash-ups as there are regions in Italy🍝 In Sicily, you'll find pesto trapanese, a supreme blend of pistachio or almonds, garlic, and ripe tomatoes. Get to know a few more pestos beyond the Ligurian standard of basil and pine nuts—plus recipes—via the link in our profile. 📷: @lizzieamunro

2019-08-12 16:25

571 8

 

From pesto eoliano to trentino to alla carlofortina, there are as many herb-and-olive-oil mash-ups as there are regions in Italy🍝 In Sicily, you'll find pesto trapanese, a supreme blend of pistachio or almonds, garlic, and ripe tomatoes. Get to know a few more pestos beyond the Ligurian standard of basil and pine nuts—plus recipes—via the link in our profile. 📷: @lizzieamunro

Tomales Bay, about 50 miles north of San Francisco, is famous for its Pacific oysters. The mix of the bay’s salt water and Walker Creek fresh water is the perfect storm for sweet and succulent oysters with a just hint of brininess. @abrowntable makes the case for smoked oysters, which are juicy, tender, and can easily made at home. Get the recipe through the link in our bio. ⁠ 📷: @abrowntable

2019-08-11 17:01

233 3

 

Tomales Bay, about 50 miles north of San Francisco, is famous for its Pacific oysters. The mix of the bay’s salt water and Walker Creek fresh water is the perfect storm for sweet and succulent oysters with a just hint of brininess. @abrowntable makes the case for smoked oysters, which are juicy, tender, and can easily made at home. Get the recipe through the link in our bio. ⁠ 📷: @abrowntable

Unripe stone fruit deserves a little love. In fact, those rock-hard peaches, nectarines, and plums are perfect candidates for slaw since that crisp, firm texture holds up to julienning 🍑 From there, the options are endless—throw in some bitter greens, punchy white wine vinegar, crunchy toasted sunflower seeds, or creamy blue cheese. For more on how to slaw your stone fruit, hit the link in bio. ⁠ 📷: @lizzieamunro

2019-08-10 18:00

538 6

 

Unripe stone fruit deserves a little love. In fact, those rock-hard peaches, nectarines, and plums are perfect candidates for slaw since that crisp, firm texture holds up to julienning 🍑 From there, the options are endless—throw in some bitter greens, punchy white wine vinegar, crunchy toasted sunflower seeds, or creamy blue cheese. For more on how to slaw your stone fruit, hit the link in bio. ⁠ 📷: @lizzieamunro

Fish heads are an affordable (and depending on where you shop, free!) cut that can hold up to poaching, searing, or roasting 🐟 @ahezel suggests basting some pan-fried salmon heads with spicy agrodolce before finishing them in a pan full of cherry tomatoes. For more ideas on how to cook with fish heads, head to the link in bio. ⁠ 📷: @lizzieamunro

2019-08-09 16:05

352 16

 

Fish heads are an affordable (and depending on where you shop, free!) cut that can hold up to poaching, searing, or roasting 🐟 @ahezel suggests basting some pan-fried salmon heads with spicy agrodolce before finishing them in a pan full of cherry tomatoes. For more ideas on how to cook with fish heads, head to the link in bio. ⁠ 📷: @lizzieamunro

How do you reinvent a bread as classic as the baguette without straying too far from its original form? For @starterlab.bali, that means incorporating miso into the dough for a touch of umami to complement the bread's inherent sweetness. Read all about it and get the recipe via the link in our bio. 📷: @kenkochey

2019-08-08 15:10

317 2

 

How do you reinvent a bread as classic as the baguette without straying too far from its original form For @starterlab.bali, that means incorporating miso into the dough for a touch of umami to complement the bread's inherent sweetness. Read all about it and get the recipe via the link in our bio. 📷: @kenkochey

When you're looking for salt, tang, and an herbaceous kick, reach for some za'atar. The Middle Eastern spice mix belongs on everything from grilled pineapple to flatbreads. Trust us, your garlic knots will never be the same. For more recipe ideas, head to the link in bio. 📷: @kitchenbyalexa

2019-08-07 22:00

671 5

 

When you're looking for salt, tang, and an herbaceous kick, reach for some za'atar. The Middle Eastern spice mix belongs on everything from grilled pineapple to flatbreads. Trust us, your garlic knots will never be the same. For more recipe ideas, head to the link in bio. 📷: @kitchenbyalexa

It'll probably come as no surprise that Italy consumes the most pasta per capita, but do you know who holds the No. 2 spot? 🍝 We'll give you a hint: The country is only 85 miles from Sicily. Tunisia clocks in with 35 lbs/person a year (nearly twice as much as the United States). The county's long history with spaghetti makes sense thanks to its proximity to Italy, but don't go looking for carbonara in Tunis or Sfax. A number of differences make pasta dishes in Tunisia uniquely Tunisian. Read more and get the recipe for makrouna arbi, a national favorite–which includes harissa, chicken, chickpeas, and potatoes–via the link in our profile. ⁠ 📷: @jeff_koehler

2019-08-06 15:25

542 6

 

It'll probably come as no surprise that Italy consumes the most pasta per capita, but do you know who holds the No. 2 spot 🍝 We'll give you a hint: The country is only 85 miles from Sicily. Tunisia clocks in with 35 lbs/person a year (nearly twice as much as the United States). The county's long history with spaghetti makes sense thanks to its proximity to Italy, but don't go looking for carbonara in Tunis or Sfax. A number of differences make pasta dishes in Tunisia uniquely Tunisian. Read more and get the recipe for makrouna arbi, a national favorite–which includes harissa, chicken, chickpeas, and potatoes–via the link in our profile. ⁠ 📷: @jeff_koehler

Let's talk cooking in the age of deadly romaine. And let's talk about washing vegetables for a minute. It's the bane of many home cooks' existence, and for good reason. You can spend upwards of 20 minutes in a quest to eradicate dirt, pesticides, and e.coli, only to be left wondering if your produce is actually safe to eat. Do you give produce a quick rinse and then wish for the best? Go for the fruit & veg wash and call it a day? After going down a (salmonella-filled, insecticide-laden) rabbit hole, JJ Goode checked in with some trusted resources (chefs, scientists, recipe developers) to see how they handle the mundane, anxiety-inducing task. From scrubbing melon skin to dumping pre-washed arugula directly into a bowl, head to the link in our profile to read our story.⁠ 📷: @lizzieamunro

2019-08-05 16:00

351 4

 

Let's talk cooking in the age of deadly romaine. And let's talk about washing vegetables for a minute. It's the bane of many home cooks' existence, and for good reason. You can spend upwards of 20 minutes in a quest to eradicate dirt, pesticides, and e.coli, only to be left wondering if your produce is actually safe to eat. Do you give produce a quick rinse and then wish for the best Go for the fruit & veg wash and call it a day After going down a (salmonella-filled, insecticide-laden) rabbit hole, JJ Goode checked in with some trusted resources (chefs, scientists, recipe developers) to see how they handle the mundane, anxiety-inducing task. From scrubbing melon skin to dumping pre-washed arugula directly into a bowl, head to the link in our profile to read our story.⁠ 📷: @lizzieamunro

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