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 | 93 | Subscribers | Read | jocette.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
'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.
'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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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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