I’m obsessed with food, so it’s no surprise that my engagement on social media centers around this passion. Over the years, I’ve been educated, found inspiration, as well as valuable tips about the ever-evolving culinary world that I probably would have never had access to — or engaged with.
The range of sources providing this information is as varied and eclectic as the variety of ingredients available on the planet. From home cooks and professional chefs, to farmers, caterers, photographers and critics, the digital food scene is exploding with vitality, curiosity and creativity that is not only exciting for a humble foodie like me, but it also allows anyone and everyone to engage with the things they use to nourish their bodies in a new and inspired way.
For simplicity, this article focuses on accounts found on these two social media platforms: TikTok and Instagram. Why? Simply because I have found the most engagement around food on these two platforms. Not only are individuals sharing what they cook and eat, but they’re also discussing and sharing the development of new recipes, cooking techniques and time-honored culinary traditions passed down through generations. It truly is an exciting time to be alive for a Foodie.
The selection below has been curated to highlight the large variations in approach to sharing food content online. Click each name to be taken to their page and press that follow button if you like what you see (this collection is in no particular order…).
🇺🇸 Recipe 3 lamb shanks 1 g saffron 200ml hot water 50 ml ilio evo Mix saffron, water and oil and pour over the meat, add the thyme, cover with baking paper and foil and cook at 150 degrees for 5 hours. Remove from the paper and cook au gratin for 30 minutes at 160 degrees. For the rice Wash 250 g of basmati rice, boil salted water for 7 minutes, season with, 60g raisins 50g cashews Cinnamon 100ml saffron water . . #khalidelmahi @GialloZafferano
Mushrooms, beans & parmesan crumbs Recipe Makes 3 portions 1 tbsp dried porcini 300g chestnut mushroom, sliced 2 shallots, finely diced Olive oil Butter 3 tbsp breadcrumbs 3 tbsp grated Parmesan 3 cloves garlic 2 tbsp chopped parsley 1 tsp white wine vinegar Salt & pepper A good handful of cavolo nero, pulled from the stalk and washed 600g cooked butter beans drained 1. Cover the porcini with 400g just boiled water and leave to soak for around 15 mins 2. Meanwhile make the Parmesan crumbs. Melt a little butter in a frying pan, add the breadcrumbs and toast over a medium heat, stirring all the time until golden. Stir in 1 clove of crushed garlic, the Parmesan and 1 tbsp parsley. Continue cooking for another 2-3 minutes then set aside 3. In a large pan sweat the shallots and remaining garlic with olive oil. When softened stir in the beans, white wine vinegar and porcini with its stock. Cook out over a medium heat, stirring regularly until the sauce has thickened to a creamy consistency. Stir in the cavolo until wilted. Stir in a knob of butter and season to taste 4. Meanwhile pan fry the chestnut mushrooms – place a heavy pan over a high heat with a little oil. When preheated add the mushrooms so they form a single layer in the pan. Add a good knob of butter & salt to the pan, and press the mushrooms down with something heavy like another pan so they turn golden. Turn the mushrooms so they are golden on both sides 5. Spoon the beans into bowls, top with the pan fried mushrooms and parm crumbs #mushrooms#beans#cavolo#parmesan#shallot#eatmoreplants
#HellmannsPartner Jalapeño Buffalo Chicken Dip for the BIG game. When I’m not making my own mayonnaise, @hellmannsmayonnaise is my go-to. It’s creamy and delicious. You can get all of these ingredients at your local ShopRite for the big game. Click the link in my bio for more Hellmann’s recipes! #mayocat
Orana Eats: Food | Wellbeing | Travel 