Matthew Lud

Matthew Lud is one of the top Food influencer in United States with 35801 audience and 3.23% engagement rate on Instagram. Check out the full profile and start to collaborate.

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This is one of my favorite tables. I’ll never forget just happening upon this random island in Greece; number of restaurants—one, population—six. The menu was what was caught that day and what was grown and in season on the island. Dinner was simple but fresh and delicious. Food experiences like this one are priceless and reflect a longing that many have to eat local and fresh; some, like this family, have no choice but to. I can get down with the Michelin stars and avant-garde cooking, but there is something magical about this; a simple table, in a simple place, with humble food prepared with love.

#travel #travelphotography #travelgram #traveltheworld #letsgoeverywhere #letsgothere ???? @bethkirby

This is one of my favorite tables. I’ll never forget just happe Read More

There are very few foods that tease me as routinely as a perfectly browned and buttery croissant; you know the ones, you can smell them the moment you open the bakery doors—their toothsomeness punches you right in the face. No matter how dedicated I am to my diet—I’m temped. So, I’m not entirely sure why I took up the task of making my own (a little girl who calls them her favorite might have something to do with it), but I’m thrilled that I did. I’ll warn you, though, having a dozen free croissants at your disposal does not make it easier to resist them. Hope you all are having a wonderful. ☺️

#foodporn #foodphotography #food #instafood #thefeedfeed #thefeedfeedbaking #baking #bakingfromscratch #bakinggram #croissant #croissants

There are very few foods that tease me as routinely as a perfectl Read More

Missing those early afternoons in Paris—sometimes they’d begin at lunch, but most often when @septimeparis cave opened. There are very few places in the world I’d rather be on a hot summer day when work just doesn’t seem like the thing to do. Here’s to early Monday afternoon drinks ????

#travelphotography #travelphotooftheday #foodphotography #paris #parisgram #septime #pariseats
???? @bethkirby

Missing those early afternoons in Paris—sometimes they’d begi Read More

Lately, I’ve been thinking about the distinction between perfection on the one hand and objectivity on the other. Sometimes, I have trouble seeing something as being objectively good when it isn’t “perfect.” I’ll work tirelessly on perfecting it—let’s say bread baking for example—and never arrive at the goal, because there is no such thing as perfection, there is always room for improvement; what there is, however, is the good, the objectively good, the good enough to be loved and shared. So, though I should have shown you many other loaves—some good, some not so good—over this grueling year of bread exploration (perhaps some latergrams are in order), I will share today’s loaf; I think it’s good, at least, subjectively. And in the future, strive more for the good, not perfection.

#foodphotography #foodgram #bread #breadmaking #breadbaking #sourdough #sourdoughbread #instafood #instadaily

Lately, I’ve been thinking about the distinction between perfec Read More

The biggest lesson I’ve learned in parenting so far has been to change as she changes; I have no choice but to evolve as she does, to adapt when what once related no longer does, to adjust my expectations as she becomes more autonomous and aware, to ask better questions—with more patience—as her reasoning sharpens and desires broaden; as her universe expands, I am the space that perpetuates her reality. There are many things to want from and of your children; I really just hope to know her and love her as she is; what greater desire do we have than to be known and loved as we are. Happy Father’s Day to all the Dads.

#fathersday #dad #instadad #dadlife #travelphotography #instapic #travel
???? @bethkirby

The biggest lesson I’ve learned in parenting so far has been to Read More

I have finally, after decades of failed attempts, learned to care for a bread starter; and keep it happy and vibrant and thriving—it’s living its best life. One of the troubles I have is making too much leaven for whatever bread I intend to bake, so, instead of doing the obvious and logical thing—making an appropriate amount of leaven—I’ve opted for creating a series of bread recipes entitled “the leftover leaven breads,” it’s admittedly not that catchy. Yes, you can make the “appropriate” amount of leaven needed for this recipe and reserve just a little extra for your starter—this is true—but where’s the fun and vivacious-carbohydrate-indulging in that? So, here is the first in the series, “Leftover Leaven Focaccia.” Don’t worry if you don’t have a starter; I’ll show you how to make it without one too; which totally defeats the point of my series... ????????

Recipe ????????

Poolish recipe
- 125 grams water
- 125 grams bread flour
- 3 grams active dry yeast
Mix all ingredients until fully combined. Allow to rise for 2-4 hours in a warm place until it’s tripled in size.

340 grams room temp to lukewarm water
100 grams 100% leaven fully aerated
150 grams 100% poolish fully aerated (use all of the poolish, about 250 grams, if you are not using leaven)
3 grams active dry yeast
20 grams olive oil
10 grams salt
400 grams bread flour or AP flour

Whisk together the water, leaven, poolish, yeast, olive oil, and salt in a stand mixer bowl, allow to sit for a few minutes.
Add the flour and mix with a dough hook for 10-12 minutes.
Shape the dough in the bowl just so it’s roughly a round shape, cover with a towel and let ferment in a warm place for 2-3 hours.
Transfer to a well-oiled baking sheet, cover with a towel loosely, and allow to rise in a warm place for 1-2 hours.

Top with desired toppings
Bake 17-20 mins @ 500

#bread #breadbaking #breadmaking #focaccia #breadrecipe #focacciarecipe #recipe #food #foodphotography #foodporn #foodinstagram #foodinsta

I have finally, after decades of failed attempts, learned to care Read More

One of my favorite weekly spots while in Paris is @brutosparis. It has everything I want in a bistro; amazing food, stellar wine list, great design, it’s laid back, has good prices and lovely people—I hope to make a regular occurrence again one day.

#paris #pariseats #travelphotography #travelgram #travel #naturalwine #brutosparis

One of my favorite weekly spots while in Paris is @brutosparis. I Read More

This is one of my favorite dishes created over the last couple of months; Allium Broth Udon w/ grilled veggies. Recipe ????????

Allium Broth Udon w/ Grilled Veggies

Ingredients
Allium Broth
- 1 tablespoon unsalted butter
- 2 tablespoons avocado oil (neutral oil)
- Two bunches of leeks cleaned meticulously (they dirty inside) and chopped rough
- 1 large yellow onion chopped rough
- 4-6 scallions chopped rough
- 3-4 clove of garlic smashed
- 1 inch knob of garlic diced
- 2 quarts of filtered water

Flavorings
- 2 tablespoons miso
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar

- 1/4 cup kaishi
Or
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar

- 1 ladle of warm broth

Grilled veggies
- 2 corn cobs with kernels cut off cob
- 1 yellow pepper diced

Plating
- 4 servings of udon noodles (cooked to package instructions)
- 3-4 scallions finely chopped
- Sesame seeds for garnish
- Togarashi for garnish

Directions
1. Heat large pot to medium heat and add butter and oil.
2. Once butter is melted, add leeks and cook for 3-5 minutes.
3. Add onion and cook for two minutes.
4. Add scallions, garlic, and ginger; mix well. Increases heat to medium high and cook while storing fairly regularly until there is a good char on everything. We want some black burnt bits; err on the side of burnt.
5. Add water and stir; scraping any burnt bits off the bottom of the pot.
6. Bring to a boil and simmer for 20-30 minutes.
7. Grill veggies whole with a good basting of oil on all sides until charred. If you don’t want to use the grill, preheat oven to 425 degrees, brush corn and pepper with oil, and bake for 20-25 mins or until charred.
8. Cook udon.
9. Cut scallion.
10. Filter broth through a mesh strainer (lined with a rinsed paper towel; optional).
11. Chop grilled (roasted) veggies into soup size pieces. (Soup size pieces are able to fit on a soup spoon with other ingredients)
12. Mix miso, sesame oil, rice vinegar, kaishi and warm broth together until combining.
13. Add flavoring mix to broth and mix until combined.
14. To plate; add noodles to large bowl, add broth, top with corn, peppers, scallions, sesame seeds, and Togarashi.

This is one of my favorite dishes created over the last couple of Read More

Another favorite little shop in Kyoto, @wifeandhusband_kyoichi @wifeandhusband_ikumi have made a perennial moment that should last for generations. The best experience they have created is a picnic on the Kamo, and I’ve yet to experience it; I hope to one day.

#japan #kyoto #wifeandhusbandcoffee #coffee #coffee #kamoriver #momentslikethese #travelphotography #gothere

Another favorite little shop in Kyoto, @wifeandhusband_kyoichi @w Read More