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emily fedner
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food & culture co-founder @petitepastajoint come to a pasta event⬇️
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Dating red flag: can’t get down and dirty with a double smashburger.
Dating green flag: cares about social issues and is registered to vote.
10/9 is National Voter Registration Day so head to IAmAVoter.com and make sure you’re registered so you can become a walking green flag. Don’t forget to add the “I Am A Voter” badge to your @Bumble profile, too✅ #bumblepartner
Dating green flag: cares about social issues and is registered to vote.
10/9 is National Voter Registration Day so head to IAmAVoter.com and make sure you’re registered so you can become a walking green flag. Don’t forget to add the “I Am A Voter” badge to your @Bumble profile, too✅ #bumblepartner
Let’s make homemade whitefish salad toast ft. the @CRUX x @ghettogastro toaster available at @target #CreateWithCRUX #TargetStyle #Ad
What you need:
1 pound smoked sturgeon
1⁄2 cup mayo
1⁄2 cup chopped scallion
2 tbsp chopped dill (+ more for garnish) 1 tsp smoked paprika
4 slices sourdough rye bread
2 cloves garlic, peeled
4 caper berries, sliced thin (for garnish) Bottarga, for garnish (optional)
What you do:
Using a fork, flake the sturgeon. Add mayo, scallion, dill, and smoked paprika and mix thoroughly. Refrigerate until ready to use.
Toast your bread of choice to your preferred setting. Rub the toast with a clove of garlic for some more flavor. Top with whitefish salad, sliced caper berries, more dill, and bottarga if you’d like
What you need:
1 pound smoked sturgeon
1⁄2 cup mayo
1⁄2 cup chopped scallion
2 tbsp chopped dill (+ more for garnish) 1 tsp smoked paprika
4 slices sourdough rye bread
2 cloves garlic, peeled
4 caper berries, sliced thin (for garnish) Bottarga, for garnish (optional)
What you do:
Using a fork, flake the sturgeon. Add mayo, scallion, dill, and smoked paprika and mix thoroughly. Refrigerate until ready to use.
Toast your bread of choice to your preferred setting. Rub the toast with a clove of garlic for some more flavor. Top with whitefish salad, sliced caper berries, more dill, and bottarga if you’d like