Kraut Chow: Mixed Veggie Fermented Slaw
Zap Cooking, 7/11/2026, 2 engagements
Zap Cooking
Strawberry Cheesecake Bites
Zap Cooking, 6/20/2026, 2 engagements
Zap Cooking Newsletter — Issue 7
Zap Cooking, 3/18/2026, 4 engagements
Why do cranberries pop when you cook them?
Fresh cranberries have small pockets of air inside, which is also why they can float. As they heat up, the air and water inside expand until the skin splits, often with an audible pop.
Once they burst, they release pectin, a natural thickener. That's a big part of why cranberry sauce can look loose in the pot and then set up as it cools.
So if your sauce seems runny while it's hot, give it some time before adding anything else.
A lot of Thanksgiving stress is just everything landing on one day. A rough make-ahead plan helps spread it out:
2+ weeks out: cranberry sauce often keeps well in the fridge, and pie dough, stock, or a gravy base can usually go in the freezer.
About a week out: write the menu and the shopping list, buy the shelf-stable stuff, and figure out the turkey thaw. USDA's rule of thumb is about a day in the fridge for every 4 to 5 pounds.
2 to 3 days out: chop onions and celery, dry bread for stuffing, and assemble casseroles that hold well.
The day before: pies, and anything that reheats well.
Every kitchen is different, so take what fits and skip the rest.
It’s been a long road getting here, but we can finally say it. Zap Cooking is officially in the App Store! 🍳⚡️
11/9/2026, 16 engagements
Thanksgiving is a little over two weeks out, so let's start easy.
What's the one dish that just isn't Thanksgiving without it?
Not the turkey. The thing you'd notice was missing.
Thanksgiving is a little over two weeks out, so let's start easy.
What's the one dish that just isn't Thanksgiving without it?
Not the turkey. The thing you'd notice was missing.
A Sunday tip for the week ahead: before you shop, take a quick look at what's already in the fridge and plan one meal around it.
It's a small habit, and it often saves a few things from getting lost in the back.
If you're looking for ideas this week, find something good at https://zap.cooking.
What's a dish that always travels well?
The one you bring to a friend's house, a new parent, or a long car ride, and it still tastes right when it gets there.
11/8/2026, 2 engagements
Saturday market question: what fall produce are you cooking with most right now?
Squash, apples, greens, something you only see this time of year?
A good way to use a rotisserie chicken all the way down.
Jody's Mama J's Dang Good Chicken Soup starts with broth from the carcass, plus carrots, celery, garlic, thyme, rosemary, and a squeeze of lemon. Pre-cooked noodles and the chicken go in at the end.
One tip from the recipe: hold the herbs and spices in a tea bag so they're easy to fish out.
About 1 hour 45 from scratch, or 45 minutes if you use chicken stock. Serves 4.
Mama J's Dang Good Chicken Soup
11/6/2026, 1 engagement
Why chill cookie dough before baking?
Cold fat melts more slowly in the oven, so cookies often spread less and stay thicker. Resting time also lets the flour soak up more moisture, and many bakers find the flavor gets a bit deeper and more caramel-like after a rest in the fridge.
It isn't required for every recipe. But if your cookies keep baking up flat, chilling the dough for a while is usually a good first thing to try.
11/6/2026, 5 engagements
What's a meal you'd honestly rather eat the day after you make it?
Chili, curry, lasagna, something nobody expects?
11/5/2026, 6 engagements
What's one cookbook or recipe site you've cooked from for years?
The one with the stained pages.
Dawn calls this one "an autumn favorite," and in her notes she's upfront that it isn't a traditional stew.
It bakes in a 9x13 with no added liquid: bacon and lean ground red meat (deer, elk, bison, or lean beef) over cubed potatoes, carrots, and celery, with tomato sauce on top. About 40 minutes at 375F.
Prep 30 minutes, cook 45, serves 4 to 6.
Hunter's Stew
Why do so many dough recipes say "let it rest"?
When you mix and knead, gluten strands tighten up, and the dough fights back when you try to roll or stretch it. Given some time, those strands relax, so the dough is usually easier to shape and less likely to shrink back.
Resting also gives the flour more time to absorb the water, which can make the dough smoother.
If your dough keeps springing back, it often just needs a few more minutes covered on the counter.
If you could only keep one kitchen tool, what stays?
Knife, pan, pot, something stranger? Tell us why.
Why toast nuts before they go into a dish?
Dry heat drives off some moisture and starts browning on the surface, which usually brings out deeper, nuttier flavor and a crisper bite. Warm oils in the nut can also smell more fragrant.
A dry pan over medium heat or a moderate oven, stirring now and then, often takes just a few minutes.
Watch them closely near the end. Nuts can go from toasted to burnt fast, and they keep cooking a little after they come off the heat.
11/3/2026, 3 engagements
A small habit worth keeping: freeze leftover broth in smaller portions.
An ice cube tray or a muffin tin works. Once frozen, pop them into a bag.
Then a few cubes can go into a pan sauce, a pot of rice, or wilted greens without thawing a whole quart.
How do you use up leftover broth?
11/2/2026, 4 engagements
Monday question: what's your weeknight default when you're too tired to think?
Not the ideal dinner. The one you can make half-asleep.
11/2/2026, 2 engagements
Less friction. More food. More connection.
That's been the week. Now a question for you: what are you cooking for the people around you as November starts?
Tell us, post it, or just look around.
Find something good at https://zap.cooking
11/1/2026, 1 engagement
Stale bread usually isn't dried out. It's mostly starch that's firmed back up.
As bread cools and sits, the starches in it slowly recrystallize, which is why it turns firm and crumbly. The fridge can actually speed that up.
A few minutes in a hot oven can often loosen it again, at least for a little while.
And if it's past saving: croutons, bread crumbs, or a Sunday strata.
11/1/2026, 4 engagements
A soup born from being snowed in.
Marc made this one from garden cherry tomatoes and homemade bone broth, with what was already on hand. It's a slow Saturday kind of pot: about an hour of prep, an hour on the stove, and it serves 6.
Prepper Garden Fresh Tomato Soup
Explore has a new look.
It reads more like a food magazine now: featured recipes up top, a "Find your flavor" section for wandering, and a theme switcher if you like it lighter or darker.
No account needed. Pour a coffee and flip through.
Find something good at https://zap.cooking/explore
I just obliterated 25 Nostr zombies from orbit using the NUCLEAR OPTION in #PlebsVsZombies! ☢️🧟♂️🧟♀️
💀 MAXIMUM CARNAGE ACHIEVED! 💀
Purge Breakdown: 🔴 💀 Ancient (365+ days): 9 🟠 🪦 Rotting (180+ days): 8 🟡 ⚰️ Fresh (60+ days): 8
My Zombie Score™ was 14%! What's yours? 🟪🟪🟪🟪🟪🟪🟪🟪🟪🟪🟪🟪🟩🟩
Follow
and join the hunt at: 🏹
10/31/2026, 2 engagements
A small choice behind the scenes: when you've already seen a post, we mark it instead of hiding it.
Hiding things can feel tidy, but it can also make a feed feel like it's deciding for you. A quiet "seen" marker lets you skim past what you've read and still go back to it.
You stay in charge of your own feed.
Nobody joins a protocol.
People come for food. For friends. For a place where they belong.
That's why this month's changes are mostly about getting out of the way: browse first, sign up fast, find your people.
The technology is still there underneath, keeping your recipes yours. It just doesn't have to be the first thing you see.
10/30/2026, 4 engagements
A few small things that make Zap Cooking feel more like a kitchen and less like a crowd:
When you post, you'll get hashtag suggestions so your recipe lands where people are looking. That's on the web and iOS now.
Feeds show the real names and faces of the people in them, and they update as things change.
And Reads lean on people the community already trusts, so there's less spam and more good writing.
10/29/2026, 2 engagements
A few things we decided early, and still believe:
No ads. No paywall on recipes. Your recipes and your identity belong to you, not to us. When you zap a cook, the tip goes straight to them.
These choices make some things harder for us. They make the kitchen better for everyone in it.
10/29/2026, 2 engagements
Potato salad, no mayo.
This one from Ryan in the community is the warm kind: potatoes and bacon with red onion, tossed in a dressing of cider vinegar, broth, Dijon, and a little sugar.
About 40 minutes start to finish, and it serves 4. Good next to almost anything on a fall table.
German Potato Salad
10/28/2026, 2 engagements
Some of the best food conversations happen in small corners.
Japanese home cooking. Desserts. Cheese, and the people who have strong opinions about it.
Fresh helps you find them: follow the food topics you love, discover cooks, join featured conversations, and dig into curated reads.
Fresh is the relay we built for Zap Cooking. The food feed is free, and topic feeds are a membership perk.
https://zap.cooking/feed, or wss://feed.zap.cooking in your favorite client
10/28/2026, 2 engagements
Nice collection 🤌
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Not social media. Cuisine media. 🧑🍳⚡
• A brand-new home page • 7 themes, from Zap Original to After Hours '80s to Corner Diner • Sign up and sign in with a passkey. Face ID and you're in. • Set up a Lightning wallet in a few taps, backed up to Nostr relays
No excuses. We make Nostr Grandma friendly.
10/28/2026, 2 engagements
Joining Zap Cooking is a lot quicker now.
Signing up went from 7 screens to 2, and from 9 taps to 4.
Pick a passkey, so it's just "Use Face ID," or save a backup key if you'd rather keep it yourself. Next time you come back, you'll see "Continue as [your name]."
Less time signing up. More time cooking.
10/27/2026, 7 engagements
A good place to start a vinaigrette: about three parts oil to one part vinegar.
The vinegar brings the brightness. The oil softens it so it doesn't sting. A little mustard can help the two hold together longer, and a pinch of salt goes in with the vinegar so it dissolves.
Taste it on a leaf, not a spoon. What tastes sharp on its own is often just right on greens.
Then adjust. Lemon juice, a softer vinegar, or a bit of honey can all shift the ratio.
10/27/2026, 1 engagement
What's a dish you learned by watching someone, not from a recipe?
The one where the measurements were "about this much" and "until it looks right."
Less friction. More food. More connection.
You can now browse recipes and Explore on Zap Cooking without signing up.
Look around. Find dinner. Sign in only when you want to save a recipe, post your own, or zap a cook.
Find something good at https://zap.cooking
A new episode of Connection, presented by Zap Cooking, is up.
Food, Nostr, and the people building in the open.
YouTube: https://youtube.com/@zapcooking Fountain: https://fountain.fm/show/Hpv54X22FYhHO5EWBVJy Apple: https://podcasts.apple.com/us/podcast/connection/id6811601309 Spotify: https://open.spotify.com/show/6NMOsXtvLNf3aIt0NeT74i
Like and subscribe, only if we earn it.
10/26/2026, 3 engagements
Turns out we're not just another recipe site. ⚡️
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10/25/2026, 1 engagement
Feeding a crowd is mostly about picking the right dish.
Soups, stews, beans, and braises hold well on low heat, scale up without much extra work, and don't mind if people show up late.
Season near the end. A big pot can taste saltier once it cooks down.
Then set out toppings: herbs, cheese, hot sauce, lime, sour cream. Everyone builds their own bowl, and you get to sit down too.
10/25/2026, 1 engagement
Support the people building and maintaining your Nostr infrastructure.
offers free services, but the work and costs behind them are real. Storage, maintenance, development, and support all have to be paid for. A small paid account helps keep those services available for everyone.
We can relate to this at Zap Cooking. We’re self-funded too, with no grants, donations, sponsorships, or ad revenue. Like many others here, we’re putting our own time and money into something we want to see exist.
If you use these services and have the means, support them. We all want a better internet experience. It takes a village to build it and keep it running.
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10/25/2026, 2 engagements
What's the potluck dish people ask you to bring?
The one where, if you showed up with something else, someone would ask where it was.
Feeding a crowd this weekend? Red beans and rice is a good place to start. This one serves 12.
It's from the community, shared as the author's late partner's recipe. Chef Darin spent 30+ years cooking Cajun and Creole food.
Their advice: make it exactly as written the first time, then adjust. And don't cheap out on the andouille.
Louisiana Red Beans & Rice
10/24/2026, 1 engagement
A few things that help soup freeze well:
Cool it quickly before it goes in the freezer. Shallow containers help. Leave some room at the top. Liquid expands as it freezes. Freeze it flat in bags if you're short on space. They stack like books. Hold back the pasta, rice, and cream. Add them when you reheat so they don't go soft or grainy.
A full freezer on Friday is a quiet gift to a busy week.
10/23/2026, 1 engagement
What do you bring when someone needs a meal?
A new baby. A move. A hard week.
The dish that travels, reheats, and says what you didn't know how to say.
At Nostr Valley, we missed our friend and a Zap Cooking Founders Club Member
but we gave him a shout out and credit for the pickle feed concept.
True. Pickles is one of the topic feeds on Fresh, the relay we built for Zap Cooking. So is Soups, which feels right this week.
The food feed is free. Topic feeds are a membership perk.
wss://feed.zap.cooking in your favorite client, or https://zap.cooking/feed
10/22/2026, 1 engagement
A parmesan rind is one of the best things you can drop into a pot of soup.
Aged cheese is rich in glutamates, the compounds behind umami, and as the rind simmers, some of that savory flavor moves into the broth. Bones help in a different way: simmered long enough, their collagen turns into gelatin, which gives broth body.
Broth from water and vegetables can taste thin. Add a rind or a few bones and it tastes rounder and fuller.
Keep a bag of rinds in the freezer. Some of the best flavor comes from what you almost threw away.
10/22/2026, 6 engagements
We’re still pushing forward.
10/22/2026, 9 engagements
Food. Friends. Freedom.
That's been the idea behind Zap Cooking from the start.
Food, because everyone eats. Friends, because the best recipes get passed from hand to hand. Freedom, because the recipes you share on Nostr belong to you, not to a platform.
When a recipe works for you, you can zap the person who shared it. A small thank-you, sent straight to them.
And the code is open source, so anyone can see how it's built.
A few things that travel well to a potluck:
Dishes that taste good at room temperature, like grain salads, roasted vegetables, or a vinegar-dressed potato salad. Anything that holds in a slow cooker: chili, beans, meatballs. Food that's easy to serve with one spoon.
A small card with what's in it helps the friend who can't eat nuts, dairy, or pork.
The best potluck dish is the one that's still good an hour after you get there.
10/21/2026, 1 engagement
This morning's post, in a pot.
This gumbo from the community starts with onion, bell pepper, and celery, plus a roux cooked low until it's chocolate brown.
It's the authors' take on a recipe learned from a grandmother and a mom, who would spend hours making gumbo for the first cool evening of the year.
Their tip: watch the roux closely. It can go from perfect to burnt in a moment.
Rupert and Kajoozie's #Nostr Famous Gumbo
lot of great soups start the same way: onion, carrot, and celery, cooked slowly in a little fat before any liquid goes in.
Italian cooks call it soffritto. French cooks call it mirepoix. In Louisiana, with bell pepper instead of carrot, it's the holy trinity.
Gentle heat softens the vegetables and brings out their sweetness, and the fat carries that flavor through the whole pot.
Tossed straight into broth, they taste boiled. Cooked slowly first, they taste sweet and deep.
The quiet part at the start is where the soup gets its flavor.
10/20/2026, 7 engagements
What's the first soup you make when the weather turns?
The one that tells everyone in the house it's fall.
10/19/2026, 2 engagements
Almost anything in your fridge can become an omelette.
That's the idea behind this one from the community. The author learned it from their dad, who'd fold leftover takeout, taco fillings, or extra pizza toppings into eggs and top it all with cheese.
Their tip: keep the heat moderate and take the eggs off a little early. They keep cooking after they leave the pan.
The Anything Omelette
10/18/2026, 5 engagements
Searing doesn't seal in juices.
When people have tested it, seared meat usually loses about as much moisture as unseared meat, sometimes a little more.
What searing does is build flavor. The browned crust tastes deeper and more savory, and that's reason enough.
A juicy steak comes from not overcooking it. A great-tasting one comes from the sear.
Nostr Valley III is today.
Noon to 4 PM at Happy Valley Brewing Company, State College, PA.
We're proud to sponsor this one. If you're in Happy Valley, come say hi.
#nostrvalley
10/17/2026, 1 engagement
If you could have one food feed, what would it be?
All cheese. All pickles. All garden.
Fresh members get custom topic feeds like Cheese, Pickles, Garden, Japanese, Cakes, Homestead, and 40+ more, plus full history.
Which one are you opening first? And which one are we missing?
10/16/2026, 1 engagement
If someone else planned your dinners for a week, what's the one rule they'd need to know?
"Nothing over 30 minutes on Tuesdays." "One kid won't eat anything green." "Leftovers count as dinner."
The rules are usually what makes planning hard.
Breakfast is what you make of it.
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10/16/2026, 3 engagements
What's your clean-out-the-fridge meal?
Frittata? Soup? Tacos? Pasta with whatever's left?
The dinner that turns odds and ends into something you'd happily make again.
10/15/2026, 2 engagements
Salt does more than make food taste salty.
A small amount usually turns down bitterness, which lets sweetness and other flavors come forward. That's why a pinch goes into cookies, caramel, and even onto grapefruit.
Under-salted food doesn't taste less salty. It tastes flat.
Often the fix isn't more flavor. It's a pinch of salt.
Zap Cooking 1.7 for Android is out 🍳
🛟 Data recovery: if another app wiped your follows, mutes, bookmarks or relay list, find the earlier version on relays and put it back with one tap. Sidebar → Data recovery. 💬 Full comment threads, however deep they go 🎞️ GIFs now from
, posted as real GIFs with alt text 🏠 Pick whether the app opens on Feed or Recipes 🔗 Links like zap.cooking are tappable now
Get it on Zapstore:
https://zapstore.dev/apps/cooking.zap.app
See all of our updated work at https://zap.cooking/pow
Huge thanks to
, who built every update in this release 🤙
10/15/2026, 8 engagements
Yesterday's yogurt post, as dinner.
Cubed chicken in Greek yogurt, lemon, oregano, and garlic, left in the fridge for 4 to 8 hours, then skewered and grilled.
The author likes it with grilled eggplant, onion, and zucchini, or tucked into a pita.
Simple Chicken Souvlaki
10/14/2026, 1 engagement
Quick tip for Fresh, the new relay we built for Zap Cooking:
Add wss://feed.zap.cooking to the relay list in your favorite client.
That gets you the food feed: food posts from the last 14 days, plus every recipe all the way back. Free.
Rather browse on the web? https://zap.cooking/feed
Mobile is coming soon.
10/14/2026, 4 engagements
Yogurt makes a gentle marinade.
Its acid is mild, so it works on the surface slowly instead of turning it mushy the way a long soak in straight citrus can. The milk proteins and sugars also help the outside brown on the grill.
A lemon-only marinade can go chalky if it sits too long. A yogurt marinade usually forgives a few extra hours.
Sometimes the softest ingredient does the most work.
Nostr Valley III is this Saturday, October 17.
Noon to 4 PM at Happy Valley Brewing Company in State College, Pennsylvania. Talks, a panel, demos, and good conversation with people building and exploring Nostr and Bitcoin.
New to Nostr? You don't need to be an expert. Just show up.
Zap Cooking is proud to be a sponsor. If you're there, come say hi.
#nostrvalley
10/13/2026, 4 engagements
Zap Cooking is back in Apple’s hands for iOS review. Third time’s a charm 🤞😂
Every round has made the app better, but I’m ready to get back to building cooking tools instead of cooking up review responses.
Let us cook, Apple. 🧑🍳🍎
10/13/2026, 2 engagements
What's a high-protein breakfast you actually look forward to?
Not the one you think you should eat. The one you'd make even on a slow morning.
10/12/2026, 1 engagement
iOS coming soon 👀
10/12/2026, 5 engagements
Lots of baking recipes ask for room-temperature eggs, and it isn't just fussiness.
Cold eggs can firm up creamed butter, so the batter looks curdled and holds less air. Eggs that have sat out a bit usually blend in smoothly and help the cake rise more evenly.
Same eggs. Different temperature. Different cake.
A little waiting before you mix shows up in the crumb.
10/12/2026, 5 engagements
A new episode of Connection, presented by Zap Cooking, is up.
Conversations about cooking, building, and making useful things.
YouTube: https://youtube.com/@zapcooking Fountain: https://fountain.fm/show/Hpv54X22FYhHO5EWBVJy Apple: https://podcasts.apple.com/us/podcast/connection/id6811601309 Spotify: https://open.spotify.com/show/6NMOsXtvLNf3aIt0NeT74i
Like and subscribe, only if we earn it.
10/11/2026, 1 engagement
Flaky pastry usually starts with cold butter.
When small pieces of butter stay solid in the dough, the oven turns the water inside them to steam, and that steam pushes the layers apart.
Soft butter blends into the flour instead. The crust still bakes, but it comes out tender and crumbly, not flaky.
Sometimes the most important ingredient is the temperature.
10/11/2026, 1 engagement
What's for dinner tonight?
The real answer, not the one you'd put on a menu.
10/10/2026, 2 engagements
Someone in the community rebuilt a dish from a restaurant that closed years ago, working from memory.
Soy-ginger marinated salmon, seared in cast iron, over turmeric pearl couscous with quick-pickled carrots.
In their notes, they say it's not quite the original yet and they'll keep iterating. That's cooking.
Marinated Seared Salmon over Pearl Couscous
10/10/2026, 2 engagements
GIFs from
are now live in the Zap Cooking web app!
Mobile versions are still being prepped in the kitchen…
10/10/2026, 8 engagements
Cast iron is slow to heat, but it holds a lot of heat once it's there.
So when cold food hits the pan, the temperature drops less than it would in a thin pan, and the surface keeps searing instead of stalling.
That's why it's the pan people reach for when they want a real crust.
Give it time to heat up and it does the rest
10/9/2026, 5 engagements
In your house, who decides what's for dinner?
Not who cooks. Who decides.
Sometimes that's the harder job.
10/9/2026, 2 engagements
Missed last week’s episode of Connection? ⚡️
I sat down with my friend and Zap Cooking partner Daniel to talk about building, AI, Bitcoin, Nostr, and the power of community.
Daniel has been building some incredible tools, and we get into how AI is opening doors for creators, why open-source matters, and what happens when people come together to build something useful.
More building. More connection. Less doom.
Check it out! 👇
Connection, presented by Zap Cooking. 🍳⚡️
10/8/2026, 3 engagements
What food do you throw away most often?
Half a bunch of herbs? The bag of spinach? The heel of the bread?
And has anything actually helped?
10/8/2026, 2 engagements
Something about Zap Cooking that people don't always notice:
Recipes here are published on Nostr, an open network. They aren't locked inside our app.
The person who wrote a recipe keeps it. Other Nostr apps can read it. If we disappeared tomorrow, the recipes would still be out there.
We think that's how a recipe site should work.
10/8/2026, 2 engagements
CURATION MAXXING 🔥
Fresh keeps getting better. We’re bringing more discovery right into the feed:
🍞 Topic Spotlights to explore interests like The Sourdough Society. 📖 From the Recipe Box to rediscover recipes worth making. ⏳ One Year Ago Today to see what the community was cooking back then.
You’ve shared so much good food on Nostr. Let’s give it another chance to inspire someone’s dinner.
The value of your Zap Cooking membership keeps growing as we keep building. Thank you for supporting us.
I’ll get back to fighting Apple shortly. lol 🍎
Keep the feedback coming.
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10/8/2026, 1 engagement
A pantry dinner that doesn't taste like one.
Chickpeas, coconut milk, red curry paste, and a few handfuls of spinach, served over rice.
The curry paste goes into hot oil with the garlic before anything else. Same idea as this morning's post about spices.
Steph's Chickpea Curry with Spinach and Rice
10/7/2026, 2 engagements
We’re going to keep making this better and adding value for the people who use it.
We just built a Time Machine. ⏳ Go back and rediscover food favorites from yesteryear. See what people shared on this date in past years, or browse month by month.
Good food deserves another look. More to come.
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10/7/2026, 4 engagements
Spices usually taste stronger after a little time in hot fat.
Many of their flavor compounds dissolve in oil rather than water, so warming them in oil or butter draws those flavors out and carries them through the whole dish.
Stirred into a finished sauce, dry spices can taste dusty. Bloomed first, they taste like they belong.
Sometimes the difference is just the order things go in the pan.
10/7/2026, 3 engagements
Soups, stews, and curries often taste better the next day.
Overnight, flavors keep moving through the dish, sharp edges mellow, and everything starts tasting like one thing instead of a list of ingredients.
That's why some cooks make chili a day early on purpose.
Leftovers aren't second best. Sometimes they're the finished version.
10/6/2026, 1 engagement
How far ahead do you actually plan meals?
The whole week? A couple of days? Around 5 PM, standing in front of the fridge?
All three count as a system. We're curious which one works for you.
10/6/2026, 1 engagement
We built a new food experience on Nostr, and I’m excited to share it with you. 🔥
Thank you to everyone who pushed me to make discovery better. Your feedback helped get us here. Now we have Fresh, a curated food and drink feed, and our own custom relay:
wss://feed.zap.cooking
🆓 Everyone gets the last 14 days of posts and every recipe, all the way back.
⚡ Members get the full history of 40,000+ food posts and custom topic feeds. Meat, cheese, drinks, Japanese food, canning, preserving, and yes… pickles. 🥒
It’s soup season. I love soup. So of course we have a soup feed too.
Use it on zap.cooking or bring the relay into your favorite Nostr app. Fresh is live on the web, with mobile coming soon.
Membership is $4.99 a month and also includes Cheffy, who can help identify a dish and give you a recipe to try yourself.
Discover something good. Make it. Share it. Zap the person who inspired you. That’s the kind of food community we’re building together.
Thank you for supporting us and sharing this journey with me. I love you, Nostr.
#foodstr #zapcooking #nostr
10/6/2026, 11 engagements
Open your fridge right now.
What's the one thing in there you're not sure what to do with?
Tell us. Someone here probably has an idea.
10/5/2026, 8 engagements
Salting eggplant or tomatoes before cooking isn't just for seasoning.
Salt pulls water out of the cells, so tomatoes taste more concentrated and eggplant turns less spongy and soaks up less oil.
Twenty minutes in a colander can change the whole dish.
Sometimes the prep step is the recipe.
10/5/2026, 2 engagements
This week's Connection episode is up.
Conversations with builders, cooks, and people making useful things.
YouTube: https://youtube.com/@zapcooking Fountain: https://fountain.fm/show/Hpv54X22FYhHO5EWBVJy Apple: https://podcasts.apple.com/us/podcast/connection/id6811601309 Spotify: https://open.spotify.com/show/6NMOsXtvLNf3aIt0NeT74i
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