turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain

turkish spinach, tomatoes, and rice- my favorite way to turn my least favorite leafy green into something edible this simple and nourishing dish from turkey takes steamed spinach and injects the perfect layers of bright tomatoes, lemon juice, and spices like cinnamon to make a dish worth serving by itself or with some extra protein here’s how to make it: * 12 oz spinach * 2 tablespoons extra virgin olive oil * 2 garlic cloves, minced * 2 large tomatoes * 3/4 cup vegetable stock or water * 1-2 tablespoons lemon juice * 2 tablespoons basmati rice, rinsed * 1 teaspoon baharat seasoning * 1/4 teaspoon cinnamon * 1/2 teaspoon sugar (to taste) Process: 1. Wash the spinach and steam above boiling water until just wilted, then set aside 2. Heat olive oil over medium heat in a large pan. Saute the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened. 3. Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer. 4. Cover, lower the heat , and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed. 5. Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper. #turkishfood #tomatoes #quickmeals #rice

you… must make this babes #soupseason #lentils #plantbased #souptok #foodtiktok

LENTIL & EGGPLANT GOULASH— my first recipe for cozy szn 2026 😈🦦🗣️‼️ inspired by my puerto rican mothers goulash, which was ultimately inspired by the hungarian goulash that stewed meat and veggies together for a quick flavorful meal that was cheap and easy to carry. this one uses lentils for a plant based alternative when you’re scared to eat beef right now! here’s how to make it 1 eggplant, diced (optional) 4 garlic cloves, minced 1 yellow onion, thinly sliced 1 tbsp sofrito 1 tsp oregano 1/2 tsp cumin 1 15 ounce can brown lentils, drained 1 28 ounce can crushed tomatoes 2 cups water, plus more if needed 2 bay leaves 3 cups pasta of choice (i love @enjoybrami kosher salt, to taste 2 tsp sugar Process: 1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside. 2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins. 3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 4. Garnish with pecorino romano and fresh mint. #cheapmeals #easydinner #lentils #pastarecipe

Corn milk tres leches birthday cake for 28!! 🌽🌽🌽with spiced-miso cream frosting and a blueberry thyme compote (recipe below) in honor of learning to stop caring so much, what really matters here are the medley of flavors and aromas that pair perfectly for a delicious!! nourishing!! sexy bite of cake!! I used @adrianna tres leches sponge cake as my base. Below is the recipe for infusing corn into the tres leches and the spiced miso cream frosting. Corn Tres Leches (1) 14 ounce can of sweetened condensed oat milk (1) 12 ounce can of evaporated coconut milk 1 cup almond milk 3 cobs of corn, kernels removed and cobs halved 1. In a large pot, combine the 3 milks. Add the corn kernels and cobs and submerge them in the liquid. Bring the mixture to a boil over medium-high heat, then remove from heat and cover. Let steep for 1 hour. After discard the cobs. Using an immersion blender, blend the corn and milk together until smooth. Pass the mixture through a fine mesh sieve and discard of any corn left. Use the corn milk to soak the cake as you would with a typical tres leches mixture. Spiced Miso Cream Frosting 8oz cream cheese, softened 1 tbsp miso 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup powdered sugar 2 cups heavy cream 1. In a medium bowl and using a hand mixer, combine the cream cheese, miso, cinnamon, and powdered sugar until combined and smooth. Set aside. 2. In a large bowl, using a clean hand mixer, whip the heavy cream until stiff peaks form, about 3 to 5 mins. Fold the cream cheese mixture into the whipped cream in 2 batches, being careful to not stir it in, but rather fold it in a up and down motion. Transfer the mixture to the fridge or into a piping bag to garnish later. #cake #birthdaycake #tresleches #corn

🥪🥓🍅🥬a better BLT!!! with tangy pepperoncini aioli (recipe below!!) 1/4 cup mayonnaise 4 whole pepperoncini, chopped 4 pippara peppers, chopped 1/2 preserved lemon, chopped 2 garlic cloves black pepper, to taste 1 hero, toasted 6 to 8 slices bacon sliced tomatoes gem lettuce grilled zucchini fresh avocado Process: 1. Using an immersion blender, combine the mayonnaise, pepperoncini, peppers, preserved lemon, garlic, and black pepper until combined. Set aside 2. Toast your bread of choice, then coat the interior surface with a light drizzle of olive oil. 3. Smear your pepperoncini mayo on each side of bread. Then layer your lettuce, then tomato and sprinkle with a hint of salt. Add your bacon and grilled zucchini if adding. Add sliced avocado, then cover with the top piece of bread #sandwiches #easylunchideas #tomatoes

cold tomato harissa somen noodles!!! 🍅🍅🍅 (RECIPE BELOW) I saw @cabagges make cold tomato somen noodles last month and have been ITCHING to make it since. This is what I’d imagine they’d taste like if these noodles found their way into the hot summer sun in Marrakech! A blend of two cultures for a quick and easy lunch <3 2 large beefsteak or heirloom tomatoes 2 tbsp harissa 1 tbsp extra virgin olive oil zest of 1 lemon juice of 1 lemon 1 tsp sugar salt, to taste 1 bundle of somen/soba noodles soft boiled eggs, to serve Mint, for garnish Parsley, for garnish egyptian dukkah, for garnish 1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside. 2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit. 3. Soft boil your eggs. Cut your mint and parsley. 4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah #coldsoup #somen #easylunch #tomatoes

Saffron 🤝 Corn Pasta; my new personality and hyperfixation (recipe below) 🌽💋 Saffron and corn are PERFECT for one another- the buttery nature of corn is the foundation for ms.floral saffron to shine! and pasta is just the vessel here’s how to make it: 4 ears of corn, kernels removed 12 saffron threads 1 yellow onion, minced 2 garlic cloves, minced 4 tbsp salted butter 1/2 cup preserved pasta water 1/4 cup almond milk 1 tbsp white miso pasta 3/4 cup panko breadcrumbs 2 tbsp salted butter 1 tsp harissa seasoning 2 tbsp chopped parsley Process: 1. Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside. 2. In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt. 3. Cook your pasta in heavily salted water until al dente. Reserve 3/4 cup pasta water and drain and add back to the pot. 4. Using an (immersion) blender, combine the sauteed corn, 1/2 cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified. 5. To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley. 6. Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper. #pasta #corn #saffron #easydinners

new orleans!!! a FANTASTIC food city #neworleans

!!!green minty-garlicky chicken salad sandwiches for the beach!! 🌱🥑🌳🥒🥬🥪 here’s how to make it: 1 rotisserie chicken, bones and skinned remove, meat shredded 1 1/2 cups mint, lightly packed 1/2 cup basil or cilantro 1/2 cup mayo 4 garlic cloves 2 inches ginger, chopped zest and juice of 2 limes 1 tsp sugar 1/2 tsp coriander salt, to taste pepper, to taste 1. Using an immersion blender or food processor, combine the mint, basil, mayo, garlic, ginger, lime juice, lime zest, sugar, coriander until smooth and bright green. Season with the salt and pepper, to taste. Add more sugar or salt if needed to balance the flavors. 2. In a large bowl, remove the skin from the rotisserie chicken and separate the meat from the bones. I like to use all of the white meat and some of the chicken thighs/legs. Using 2 forks, shred the meat to your preferred texture. 3. Add the dressing to the chicken and toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use. #summerrecipes #sandwiches #chickensalad #beachfood

🍜🧊😼Chilled Tom Yum Noodle Soup because I think some flavors are better cold !! (recipe below!!) Another wet, hot, sticky summer day means I want 2 bowls of cold soup in my face. Tom Yum is a traditional Thai soup made with an herbaceous broth— using lemongrass, galangal (similar to ginger), garlic, and cilantro to pack in all of that flavor and tastes even more healing than whatever corporate slop bowl you could buy on the corner. By no means is this authentic, but I thought about how the flavors could shine differently when served cold, with ice, and a fat serving of noodles to slurp with that broth. Here’s my take: 4 cups veggie or fish broth 2 lemongrass stalks, bottoms bruised and cut into 2” pieces 5 garlic cloves roughly chopped 3 makrut lime leaves 2” ginger, thinly sliced 2-3 thai chili peppers, cut into 1/2” pieces 1/2 medium onion, roughly chopped 2 roma tomatoes, roughly chopped 4oz shiitake mushrooms, roughly chopped stems removed 1/4 cup fish sauce 1 cups full fat coconut milk (optional) 2 tsp red curry paste (optional) 1/2 lb shrimp, tail on shelled and deveined 2 tbsp lime juice 2 tsp sugar, plus more to taste 1/4 cup cilantro leaves In a large pot over medium-low heat, bring the broth to a simmer. Add the lemongrass, garlic cloves, makrut lime leaves, ginger, and thai chili pepper to the pot, then cover and simmer for 20 minutes. Stir in the fish sauce, coconut milk (if using), and red curry paste (if using) until incorporated. anAdd the onion, tomatoes, and mushrooms. Increase the heat to a heavy simmer over medium heat, then add the shrimp. Cook for 3 to 5 minutes, then remove from heat. Stir in the lime juice, sugar, and cilantro leaves. Taste and add more lime juice if brightness is needed or sugar if sweetness is needed to balance. Let cool for an hour or so, then serve with noodles or rice of choice and some broken ice cubes. Alternatively, you can serve this as it was intended, hot, right from the pot once you’ve added the cilantro leaves. #thaifood #coldsoup #noodles #summerrecipes

Seville just might be the best food city in Spain!! I flew to Seville with @Lufthansa in the Lufthansa Allegris Business Class Suite to explore Seville’s rich cultural history through food. After 9 comfortable hours and a restful trip, I landed ready to hit the streets and eat through the Spanish and Arab roots of this 2700-year-old city #MyLufthansa #LufthansaAllegris Here’s what I loved: To Grub: ALCATRAZ - Spanish tapas with arab flair. Get the chicken bastilla, eggplant with cheese & honey, and beef tagine La Brunilda- modern Spanish tapas! Get the cod fritters w/ pear aioli, grilled cheese salad, pork shoulder w/ sweet potatoes, and torrija for dessert Al Medina- traditional Moroccan food with modern twists!! Get everything on the menu, especially the cous cous salad, tagines, and royal cous cous La Federal- fun bar with tapas. Perfect for mid-day spritz and Gilda’s! ZOCO– Lebanese food reimagined through a Spanish lens. Get the chicken pintxos, tahini salad, lamb pinchito, and corn-miso flan LATE. Cafe- Great coffee and breakfast options To Do: Get guided tours of the Cathedral de Sevilla Alcazar de Sevilla (early morning tour preferred) Plaza de España Thursday flea market in Feria Thrifting in Feria Bar hopping on Alameda de Hercules #traveltok #spanishfood #spain