Taste Jo Food
Jocette (Jo)I'm Jo, a food writer with a love for Turkish cuisine. After living in Istanbul + Izmir for over six years and becoming part of a Turkish family, I've developed a passion for the flavors of this region—and for culinary traditions from around the globe.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 94 | Founded | 3 years ago | Last Issue | 2 months ago |
| Active | |||||
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jocette.substack.comLatest Issues
"Middle of What? East of Where?"
“Middle of What? East of Where?” - Bethany Kehdy
As someone immersed in the world of Turkish cuisine and the surrounding culinary traditions of the region, I've grappled with the challenge of accurately describing the focus of my work. E...
'M' is for Mussels with Pork Belly, Fennel and Shallots
Inspired by a Nigella Lawson Christmas special, where she makes Dutch mussels with Dutch beer, heaps of fennel and, of course, butter, I wanted to play around with my own version. Sidenote: did you hear Nigella is reportedly taking over for...
Staying Human in a Fractured, Fragile Moment
Hadi Rahnaward, “Fragile Balance,” installation view of ‘Dislocations’ at Palais de Tokyo. Photo by Quentin Chevrier.
I’ve been struggling to focus lately. Look here. Look there. Believe this…no, wait, that’s wrong, this is right. After we...
'L' is for Lentil Köfte: Reimagined with Garam Masala
In the last recipe for the Recipe Development ABC series, we made köfte with beef (or lamb, if that was your preference); this time, we’re going vegetarian. Inspired by mercimek (lentil) köftesi, a beloved Turkish staple, this version takes...
‘K’ Is for Köfte and This Is My Favorite Way to Make It
Once in a while, I am asked what my favorite Turkish dish is to make. It’s a fair question, especially if you’ve been reading along for a while, because so much of my cooking is shaped by Turkish cuisine. And yet, I rarely cook what you mig...
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| Subscribers | Engagement | 70 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
My name is Jocette, but you can call me Jo. I’m a food writer, recipe developer, content creator and more. Basically, if it’s food-related, I’m in.
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