Josh cooks a lot

Josh cooks a lot I’m josh, and I cook…. A lot! Follow along, try out our recipes and share with your friends!

01/31/2026

Leftover falafel mix + string cheese = Falafel Mozzarella Sticks 🧀 🧆 🔥 For my falafel recipe, check out my will it smash: falafel video I posted recently!

I am so excited about this new behind-the-scenes series we are launching. It’s called “Back Of House,” and we aren’t hol...
01/30/2026

I am so excited about this new behind-the-scenes series we are launching. It’s called “Back Of House,” and we aren’t holding anything back.
Stay tuned for the first episode in the next few weeks.

01/28/2026

I TRIED 24 DIFFERENT PROTEIN BARS 💪 So you don’t have to! Here’s the one I would buy again!

01/27/2026

🚨10K Giveaway Winner🚨

A HUGE thank you to everyone who helped get us to 10k on TikTok.

Lots more videos, recipes and more to come. So, stay tuned…. And, what should I make next?

01/23/2026

Want to know why I make so much Middle Eastern food? It’s a pretty cool story….

01/22/2026

Love Trader Joe’s? Me too! I’m test tasting all of Bon Appetite’s favorite Trader Joe’s picks or 2025

01/20/2026

🎉 10K GIVEAWAY! 🎉

We’re SO close to 10,000 followers on TikTok and I want to celebrate with YOU!

PRIZE: New York Shuk Middle Eastern Pantry Bundle
- Signature Harissa
- Preserved Lemon Paste
- Za’atar Spice
(Value: $39)

TO ENTER:
1️⃣ Follow .alot on TikTok, Instagram & YouTube
2️⃣ Tag 3 friends in the comments
3️⃣ Winner announced when we hit 10K!

These are the same ingredients I use for my Middle Eastern recipes. Let’s hit this milestone together! 🔥

01/15/2026

WILL IT SMASH? 💥 FALAFEL
You’ve never had falafel like this before… let’s see if it’s a smash 🙌🏻

Falafel recipe:
- 3 cups dry chickpeas
- 1 tsp baking soda
- 5 cups cold water

- soak chickpeas overnight with the baking soda, then drain and rinse

- 4-4.5 cups soaked and drained chickpeas
- 1 bunch parsley
- 1 bunch cilantro
- 2 yellow onions, peeled and diced
- 6 cloves garlic
- 1 jalapeno
- 1/2 tsp cardamom
- 2 tsp cumin
- 1/2 tsp coriander
- 2 tsp Aleppo chili
- 2 tsp ras el hanout
- 2 tsp potato starch
- Salt to taste

- in a food processor, add all of your ingredients until you get a paste that still has a little texture in it. Falafel needs that crunch still! If you over process the mix, your falafel will have no texture!
- The paste is done when you press down on it and it holds its structure. It shouldn’t fall apart or bounce back.

01/15/2026

Shakshuka… as a breakfast wrap 🌶️🍳🔥
Spicy tomato sauce, soft eggs, warm spices, all wrapped up and ready to go.
Messy, saucy, comforting, and the kind of breakfast that actually keeps you full.
Save this one — it hits any time of day.

Shakshuka Recipe:
- 2 tbsp olive oil
- 2 red onions, small diced
- 10 cloves garlic, sliced thin
- 1 jalapeno, minced
- 1 Fresno chili, minced
- 1 red bell pepper, charred, peeled, diced
- 1 Anaheim chili, charred, peeled, diced
- Salt and pepper to taste
- 1 tbsp ea: cumin, paprika, Aleppo chili, turmeric
- 1 tsp coriander
- 2 cups sliced cherry tomatoes
- 1 tbsp ea: harissa paste, tomato paste

Lamb kabob recipe:
- 1 pound lamb
- 1 tbsp shawarma spice
- 2 tsp salt
- 1/2 cup minced cilantro
- 1/2 cup minced parsley
- 1 tsp black pepper
- 1 tbsp minced shallots
- 2 cloves garlic, minced

01/13/2026

Milk-braised pork (Maiale al Latte) 🐖🥛🔥
A classic Italian dish that turns unbelievably tender, savory pork into something rich, delicate, and comforting.
Slow-braised until the milk reduces into a silky, flavorful sauce that coats every bite.
Simple ingredients, timeless technique, incredible results.
Save this one — it’s comfort food done the old-school way.

ilk braised pork recipe:
- 1 tbsp olive oil
- 2 # pork shoulder, salted overnight
- 6 cloves garlic
- 2 sprigs rosemary
- 2 sprigs sage
- 2 bay leaves
- 1 tsp black pepper
- 1/8 tsp nutmeg
- 2 qts whole milk
- 1 tsp baking soda
- Salt to taste

- preheat your oven to 275 degrees Fahrenheit
- in a sauce pot, set over medium heat, add your olive oil
- Sear each side of the pork shoulder until golden brown, then add in your garlic, rosemary, sage, black pepper, nutmeg and bay leaves and cook for 2 minutes
- Add in your milk and baking soda, and bring to a light simmer
- Once simmering, add the pot to your preheated oven and cook for 2.5-3 hrs
- Flip your pork every 45 minutes, then remove from the oven and shred or chop your pork shoulder
- I served it with sourdough toast and fresh lemon, but you can serve it in a pasta, as a saute or as a sandwich with some Calabrian chili mayo, fresh arugula, balsamic glaze and fresh mozzarella!

01/10/2026

Chicken schnitzel parmesan 🔥🍗
Extra-crispy schnitzel, rich tomato sauce, melted cheese — everything you want, nothing you don’t.
Crunchy, cheesy, saucy, and unapologetically comforting.
This is the kind of dish that never lets you down.
Save it. You’ll crave it again.

Chicken schnitzel recipe:
- 1 chicken thigh, boneless, skinless
- 1/4 cup AP flour
- 1 egg plus 2 tablespoons milk whisked together
- Salt to taste
- 1/4 cup panko breadcrumbs
- 2 tsp potato starch
- 1 tsp rice flour
- 2 tsp turmeric
- 2 tsp toasted sesame seeds
- 1 tsp paprika
-
- potato starch
- 1 tsp rice flour
- 2 tsp turmeric
- 2 tsp toasted sesame seeds
- 1 tsp paprika
- 1 tsp ground black pepper

Matbucha recipe:
- 1 cup olive oil
- 2 bell peppers, roasted, peeled, deseed and diced
- 2 red onions, peeled, small diced
- 8 cloves garlic, minced
- 1 jalapeno, minced
- 2 bay leaves
- 2 tbsp tomato paste
- 2 tbsp harissa paste
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp Aleppo chili
- 1 tsp coriander
- 1.5 cups whole peeled tomatoes, crushed slightly
- Salt and pepper to taste

01/08/2026

Confit 101 — Pork Carnitas 🐖🔥
Low and slow in fat until fork-tender, then crisped hard for those irresistible edges.
Juicy inside, crispy outside, and endlessly versatile — tacos, burritos, bowls, you name it.
This technique never misses.
Save this one… it’s a staple.



Carnitas recipe:
- 2 pork shoulder
- 1 white onion, peeled and quartered
- 6 cloves garlic
- 3 bay leaves
- 2 tsp Mexican oregano
- 6 sprigs of thyme
- 1 cinnamon stick
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 1/2 an orange, just the peel
- 1 tbsp black peppercorns
- 2 qts pork fat
- 2 tablespoons salt

- in a medium sized sauce pot, sear your pork shoulder, in its own fat, on each side until golden brown
- Then add in all of your aromatics and salt and let all of that cook for 2 minutes
- Add in your pork fat and bring to a simmer
- Reduce the heat to low and cover and cook for 2 hours
- Remove the cover and cook for another hour, or until the carnitas are easy to shred
- Remove the carnitas from the pot, let them rest for 5 minutes, then either shred or chop
- Take some corn tortillas, brush them a touch of the pork fat that was used to cook the carnitas, and toast the tortillas until they puff on each side, about 1-2 minutes per side on medium heat
- Add your carnitas to the tortillas, add a squeeze of fresh lime, some white onion and cilantro, and the salsa of your choice!

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Reno, NV
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