NakiCooks ™

The most important ingredient is love, in copious amounts. Food inspired by my fam + travels. Made in Jamaica, molded in the Bronx 🍳 #Yum @NakiaPaula

[chris evans @notcapnamerica]

Since Thanksgiving is upon us, here is @KamalaHarris explaining how to brine a turkey 🦃

[NakiCooks ™ @NakiCooks]

@Copyrite This is how I carry on at Korean BBQ. I love Korean food! Hear me out: their potato salad (often in banchan) is so good and they’re known for their fried chicken — both of which were likely influenced by Soul Food, taught by Black soldiers living in Korea during the Korean War

[NakiCooks ™ @NakiCooks]

@Phil_Lewis_ She can buy a McDonald’s franchise!

[NakiCooks ™ @NakiCooks]

@EricAndersonV Gouda 🧀

[NakiCooks ™ @NakiCooks]

@farmerleejones I loved Uchi Houston!

[NakiCooks ™ @NakiCooks]

@itsafronomics Caribbean Roti is the best version of Naan 🫓

[Dan Barber @DanBarber]

Tomato soup dumpling.
Nixtamalized, dehydrated, injected.

[NakiCooks ™ @NakiCooks]

Nothing beats homemade Jamaican spiced bun (thanks mom) and cheese during this time of year! 🧀#BunAndCheese #JamaicanFood #EasterTraditions #HomemadeFood

[NakiCooks ™ @NakiCooks]

@themultiplemom An oldie but a goodie! Using ingredients from @TheChefsGarden 🥬

[NakiCooks ™ @NakiCooks]

Craving this herbaceous summer salad filled w/ colorful veggies and flowers (lots of antioxidants) from @farmerleejones and @thechefsgarden—purveyors of produce to Michelin-starred restaurants throughout the U.S. 🌱🌸 #Yum #NakiCooks #EarthToTable #PlantBased #FarmToTable #Salad

[Nate Mook @natemook]

From our @WCKitchen team on the border of Ukraine and Poland: 1,700
hot meals of chicken, rice & veggies served here tonight! This is a 24-hour crossing and refugees from Ukraine are streaming through all night. This is just a start to WCK efforts on the ground! #ChefsForUkraine

[NakiCooks ™ @NakiCooks]

@Rickonia My thoughts on spinach 👇🏾

[Food52 @Food52]

How it started: How it's going:

[NakiCooks ™ @NakiCooks]

Currently. I won’t be eating until about midnight tonight 😩 @ottolenghi’s one-pot Greek lamb shanks with rice and lemon . . .

[NakiCooks ™ @NakiCooks]

@Angry_Staffer Look at ‘ole crazy eyes! She needs professional help

[Jamaicans.com 🇯🇲 @jamaicansdotcom]

The 6 Soups Every Jamaican Should Know How to Cook https://t.co/V5YNg8hUyq

[Dan Barber @DanBarber]

Bryan Furman: opening Chef in Residence, Season Two. He'll explore different breeds of Stone Barns’ waste fed pigs, experimental collard greens and more. Almeta Benjamin, Bryan's mom, will orchestrate the sides and celebrate the history of barbecue through Hudson Valley produce.

[NakiCooks ™ @NakiCooks]

During this brunch at @BarbouniaNYC, I tried their Shakshuka Merguez (my dining companion had the grilled dry aged burger). Shakshuka is a fun dish to eat and to make (and to say)—of North African origins 🍳#Yum #NakiCooks #Mediterranean #Brunch #Shakshuka #Shakshouka #Burger

[NakiCooks ™ @NakiCooks]

A boozy outdoor brunch at @BarbouniaNYC (to celebrate: 73 degrees Fahrenheit in November, the election results, living in NYC (even during the age of COVID-19) + departures to greener pastures) 🥣 #Yum #NakiCooks #Mediterranean #Boozy #Brunch #Barbounia #Mezze

[NakiCooks ™ @NakiCooks]

Is it even brunch without cocktails? Smoking Fruit (silver Tequila, Mezcal, passion fruit, sage) + Jalisco (Jalapeño infused Tequila, fresh lime, pineapple juice), by @BarbouniaNYC🍸#Yum #NakiCooks #Boozy #Brunch #Cocktail #Mezcal #Tequila #Barbounia

[The Cleveland Museum of Art @ClevelandArt]

New #OntheBlog A Taste of Art: The Kitchen Garden (Salad) at La Brunié

Chef Joe Perez, inspired by Jacques Villion's artwork in Stories from Storage, applied the same principles as the artist to create an edible composition. #WithlovefromCMA

https://t.co/AMDb9V3Tov