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, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
THE GROCERY LIST (the must-haves!)
4 onions
1 red onion
2 red bell peppers
1 bunch cilantro
1 bunch celery
2 pounds carrots
1 head garlic
1 large hunk fresh ginger
2 jalapeños
2 medium tomatoes
1 lemon
4 limes
1 shallot
1 (5 ounce) pack green leaf lettuce
4 avocados
1 bunch radishes
1 (10 ounce) bag whole kernel corn (or fresh, if available)
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can chickpeas
1 (14 ounce) can full fat coconut milk
1 (14.5 ounce) can black beans
1 bag dry quinoa
1 bag dry red lentils
1 cup roasted cashews
1 bag tortilla chips
Parmesan cheese
8 ounces crumbled feta
8 ounces grated cheddar cheese
1 pint heavy cream
1 dozen eggs
1 pound ground turkey
1 pound salmon fillet
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
Olive oil
Canola oil
Coconut oil
Toasted sesame oil
Salt
Pepper
Crushed red pepper
Smoked paprika
Bay leaves
Chili powder
Cumin
Ground coriander
Ground turmeric
Garam masala
Fish sauce
Honey
Bread of choice
Mayonnaise
Maple syrup
Apple cider vinegar
Red wine vinegar
Tamari
Rice vinegar
White miso
Chili paste
OPTIONAL
Sambal oelek
Bread (for serving with shakshuka)
Feedfeed Tip Let the red onion used in the Black Bean and Corn Salsa mellow in the vinegar and lime juice for a few minutes to tame the raw flavor and bite.
