Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
Gremolata is a savory herb based condiment that usually contains lemon zest, garlic and anchovy. In this case @feedtheswimmers replaced the anchovy with capers, which lends a lovely bright briny flavor.
Feedfeed Tip Don't be afraid of the sear! To get that craveable crispy skin, all you need is a smoking hot pan and some patience. Resist the urge to flip or remove the fish until it can move freely on the pan. If you force it, the skin will stick and steam instead of crisping.
If we can get away with eating mashed potatoes for dinner, we're in! These have the added bonus of hearty beluga lentils. If you have any leftover salmon, it would be great on top of this dish.
We love using farro for grain bowls, but anything you have on hand will work with these quick and easy bowls. The fried halloumi is a must here, so delicious with a perfectly runny egg!
Feedfeed Tip Fried cheese? Yes, you heard that right. If you haven't experienced halloumi yet, prepare to have a new favorite cheese. Halloumi has a very high melting point so it can easily be grilled or fried, which creates an amazing crispy crust that pairs nicely with the salty flavor.
Feedfeed Tip Bacon in the oven is the way to go! Line a baking tray with foil, then set a rack on top. Add the bacon and cook in a 400˚ F oven for about 17 minutes, flipping once.
Feedfeed Tip If you prefer to make your own chocolate hazelnut spread, you can do so by adding 1 cup roasted and peeled hazelnuts to a food processor. Add about 1 tbsp cocoa powder, 1 tbsp maple syrup, dash of vanilla extract and a pinch of salt. Process until smooth and creamy, about 8 minutes.
