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 | 88 | Subscribers | Read | jocette.substack.com |
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Latest Issues
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'J' for Turkish Coffee Jelly with Tahini Milk and Toasted Sesame Seeds
Coming up with a recipe for “J” took longer than I expected. Inspiration just wasn’t clicking and the uneven pace of the holiday season left me feeling more tired than creative; that’s the honest reason behind the delay.
'I' Is for Icebox Cake: Pistachio Cream, Toasted Kadayıf & Salted Pistachio Crunch
We’ve arrived at the letter “I” in the Recipe Development ABC Series and I’ll admit that it was harder than I expected to find an ingredient that both starts with “I” and sparks inspiration. But the idea of making an icebox cake quickly lit...
‘H’ is for Halloumi, Feta & Yufka Bites with Rosemary and Pul Biber
This appetizer is a true celebration of halloumi and yufka dough, just in time for upcoming holiday celebrations. If you’re unfamiliar with yufka, take a look at my earlier article linked below titled, “It’s Called Yufka, Not Phyllo.”
It’s Called Yufka, Not Phyllo
Two weeks ago, a copy of one of my favorite food magazines arrived in the mail, its cover gleaming with a beautiful image of a plate of baklava from Gaziantep, Turkey. I brewed a cup of coffee, settled in and eagerly flipped to the feature ...
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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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