Members of the DOWNTOWN team each chose an influencer they follow, when they want to get inspired in the kitchen. We then asked each influencer the following questions, and to please supply a recipe for our hungry readers!

*What made you become a food influencer ?

*How did you get your start?

*Did you ever imagine you’d become this well-known?

*What inspires your recipe creation process?

*How do you feel about the fact that many of your dishes, which years back may have taken hours, can now be recreated in 10–15 minutes with fresh, healthy (or healthier) ingredients?

Here are some highlights from their responses, along with recipes! Bon appétit!

ROYALE EATS, aka Davon Moseley, @royaleeats, royaleeats.com

Royale Eats, aka Davon Moseley, has a TikTok following of more than a million followers, carried over onto Instagram, with recipes that will make your mouth water. His first book, Let’s Get into It : 130+ Comfort Food Recipes for Novice Cooks will feature recipes “with a niche focus being novice cooks to develop confidence in the kitchen,” says Moseley. It is scheduled for release (Penguin Random House and DK Publishing) on November 4, 2025.

Coming this fall! Moseley’s first book, Let’s Get Into It: 130+ Comfort Food Recipes for Novice Cooks will be out in time for the holidays.

“Royale Eats started with me having a substantial amount of time on my hands during the Covid-19 Pandemic. I always had a love for cooking and being creative since I was a child, so with me having so much free time I would cook a lot. I would post pictures of the food I was making on my social media just for my friends to see and they recommended me to start a food page. Now we’re here!

“Living life and being present in the moment inspires me. I take inspiration from everywhere when it comes to recipes. From colors that I may see in artwork, a feeling that I may get from music, etc.”

RECIPE: PEPPER STEAK

Photo courtesy Royale Eats

Cook Time: 15 mins

Servings: 4

Ingredients

1 Pound Flank Steak

1 Red Bell Pepper, chopped

1 Green Bell Pepper, chopped

1 Medium Yellow Onion, chopped

Pinch of Salt, for vegetables

2 tbsp Avocado Oil, or neutral oil of choice, to season steak

3 tbsp cooking oil, to cook

Steak Marinade

2 tbsp Low-Sodium Soy Sauce

4 Cloves Garlic, minced

1 tbsp Avocado Oil, or neutral cooking oil of choice

2 tsp Rice Vinegar

1 ½ tsp Cornstarch

½ tsp Black Pepper

½ tsp Granulated White sugar, or brown sugar

½ tsp Baking Soda

Sauce

½ cup Low-Sodium Soy Sauce

2 tbsp Unsalted Chicken Stock, or beef stock

2 tbsp Rice Vinegar

1 ½ tbsp Granulated White Sugar, or brown sugar

2 tsp Cornstarch

¼ tsp Black Pepper

(optional) 2 Tablespoons of water, to dilute if too salty for your taste.

Instructions

1. Pat steak dry and slice against the grain into thin strips.

2. To marinate steak, add steak to a medium bowl and toss in soy sauce, minced garlic, avocado oil or oil of choice, rice vinegar, cornstarch, black pepper, sugar, and baking soda. Make sure the steak is fully coated in the marinade, then refrigerate for about 15 minutes.

3. For our sauce, in a separate medium bowl combine and whisk soy sauce, chicken stock or beef stock, rice vinegar, sugar, black pepper, and cornstarch. Before adding in cornstarch, I recommend tasting the sauce mixture to see if it is just right for you or if it is on the saltier side for you, you can add in water to taste to your preference.

4. In a large skillet on medium-high heat, add in 2 tablespoons of oil. Once the oil is hot, it can easily move around the skillet and shimmers,

add in steak. We’re going to cook the steak in small batches, we do not want to overcrowd the pan while the steak is cooking. The steak will cook fast, it should take about 30 seconds to 1 minute on each side to brown.

5. Once steak is done, remove from the skillet and set aside. Reduce skillet heat to medium, then add in an additional 1 tablespoon of oil and toss in chopped red & green bell peppers with chopped onions. Sprinkle in a pinch of salt and cook for about 2 minutes. We want our vegetables to still be tender and crisp, do not overcook them.

6. Pour in our sauce and mix in. Continuously mix sauce in vegetables and simmer for about 2 minutes to thicken.

7. Once sauce has thickened, toss in steak, fully coat in the sauce along with onions and bell peppers. Once done, serve and enjoy!

Miguel Martinez, @hesgotflavor, hesgotflavor.com

Photo courtesy Melanie Martinez

During COVID, I started posting photos of meals I cooked at home on my personal page— mostly because there wasn’t much else to do. Friends and family started asking where I was getting the food from since so many restaurants were closed. When I told them I had made it myself, a lot of them didn’t believe me. So I said, “Okay, challenge accepted, I’ll post my food using the same plate every day and share the recipes, just to prove it.

“Time, tools and skills have surely evolved. To see some of the dishes created by our parents and grandparents today is a total tribute to legacy, even though they spent much more time in the kitchen. I wish I had paid more attention to my grandmother in the kitchen and could recall some of her recipes. Thank God I remember her peach cobbler which is one of my favorites. I get to leave my children something that could not be left to me. This strengthens and protects traditions and gives legacy a chance at longevity.”

RECIPE: SUMMERTIME LOBSTER TAILS

Ingredients 

 4 to 6 (6 oz) lobster tails, thawed if frozen 

1 tsp kosher salt (or to taste) 

¼ cup fresh lemon juice 

1 Tbsp paprika 

1 Tbsp Creole seasoning 

1 Tbsp Old Bay seasoning 

1 Tbsp freshly ground black pepper 

1 Tbsp chopped parsley 

½ cup unsalted butter, melted 

 2 Tbsp minced garlic 

4 Tbsp olive oil 

¼ cup dry white wine

Instructions 

1. Prepare the Lobster Tails 

If using frozen lobster tails, place them in a pot of cold water for 30 minutes to thaw. Rinse under  cold water and pat dry with paper towels. 

To split the tails, place each lobster tail on its back with the softer underside facing up. Using a  sharp chef’s knife, carefully cut lengthwise through the center of the tail, slicing through the  shell and flesh to create two even halves. Sprinkle each piece lightly with salt. 

2. Season the Lobster 

Drizzle lemon juice evenly over each tail half. Then season in the following order: paprika,  Creole seasoning, Old Bay seasoning, black pepper, and chopped parsley.

Arrange the lobster halves meat-side up on a tray or large plate. In a small bowl, combine the  melted butter and minced garlic. Spoon half of the mixture over the lobster meat. Let marinate  for 3 to 5 minutes to allow the flavors to soak in. 

3. Sear and Steam 

Heat olive oil in a large skillet over medium heat. Add the lobster tails, shell side down. After 1– 2 minutes, spoon half of the remaining garlic butter mixture over the meat and cover with a lid.  Let the lobster steam for 2 minutes. 

4. Finish with Wine 

Remove the lid and gently flip the tails so the shell side faces up. Pour in the white wine around  the tails, then flip them again so the meat side is up. Cover and cook for an additional 2 minutes,  or until the shells are bright pink and the meat is opaque and just cooked through. 

Tip: Be careful not to overcook—lobster should be tender, not rubbery. 

Serving Suggestion 

Serve skewered or plated over a bed of herbed rice, grilled vegetables, or a fresh citrus salad.  Finish with a final drizzle of the garlic butter and a sprinkle of parsley.

IZABELLA JAKUBEC @shicocooks

Photos by Kristin Perers

“Becoming a food influencer was never something I actively planned. My journey began during lockdown, when I started baking cakes to order and sharing photos online to promote myself locally. Alongside that, I began posting simple videos of the sweets I was making—just short clips with no big plan behind them. Then, quite unexpectedly, one of those videos went viral. That’s when I realized there might be something more in this than I initially thought. At the same time, I discovered that taking cake orders wasn’t quite the right fit for me. I didn’t enjoy the pressure of having to meet specific deadlines or the feeling of being creatively restricted. As someone who thrives on inspiration and flexibility, I knew I wanted to focus more on creating content and sharing my passion in my own way. Eventually, I shifted my main focus to Instagram, where I found a real sense of community and connection.”

RECIPE: ROASTED TOMATO AND COTTAGE CHEESE FUSILLI

Servings: 2

Ingredients

170g dried fusilli pasta (6 oz)

500g cherry tomatoes (11lb)

 1 bulb garlic, top sliced off

 1 tbsp olive oil

Salt and pepper, to taste

300g cottage cheese (1⅓ cup)

80 ml reserved pasta water ( ⅓ cup, plus more if needed)

1 bunch fresh parsley, finely chopped

INSTRUCTIONS

Preheat the oven to 200°C/400°F (fan). Place the cherry tomatoes and garlic bulb in a baking dish, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, or until the tomatoes are blistered and the garlic is soft. Remove the tomatoes from the vine (if needed) and transfer them to a food processor. Squeeze the roasted garlic cloves out of their skins and add them in, along with the roasting juices and cottage cheese.

Blend until smooth and season to taste. Pour the sauce into a large pan. Meanwhile, cook the fusilli in salted boiling water according to the packet instructions. Reserve ⅓ cup of the pasta water before draining.

Add the reserved pasta water to the sauce and stir to combine, adjusting the consistency if needed. Add the cooked pasta and chopped parsley, then toss until well coated.

Serve garnished with grated Parmesan and a sprinkle of extra parsley.

CINDY GIBBS, @mycountrytable, mycountrytable.com

Photo courtesy of Cindy Gibbs

“I started by creating a food blog website, My Country Table. That was initially my way of sharing my recipes with anyone who wanted them, instead of copying my recipes for all my friends. I wanted to share the old recipes like my mother made and also create new ones to share. I also wanted to create and share recipes that would relate to all age groups. In order to reach all age groups, I started by sharing my recipes on Pinterest, before branching out to Instagram.

“I never realized how quickly my Instagram account would grow, or how many people would actually be interested in my recipes. I try to share a mix of vintage and new recipes, to accommodate the interest of all my followers, and I’m humbled by the feedback I get from followers.

“I love modern conveniences in the kitchen, and the fact that I can make a meal with fresh ingredients in the instapot in no time, that’s every bit as delicious as if it were cooked on the stove for hours and I realize how much easier life would’ve been for our parents and grandparents with these easy modern day conveniences.”

RECIPE: MILE HIGH LEMON MERINGUE PIE (EGG SAFE)

INGREDIENTS

1 9-inch pie pie crust

PIE FILLING

• 4 large egg yolks
• 1 1/2 cups water
• 1/3 cup cornstarch
• 1 cup plus 2 tablespoons sugar
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated fresh lemon zest
• 1 ( 9 inch) pie shell pre-baked

SWISS MERINGUE

• 8 large egg whites
• 1 cup plus 2 tablespoons granulated sugar
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract (optional)

INSTRUCTIONS

• PIE CRUST
• Before making the pie filling, bake your pie crust. (If using a store-bought crust, follow the package directions for pre-baking it). If using homemade pie dough, make sure the dough is cold. Roll the dough out into a 12-inch circle.  Transfer to a 9-inch pie dish. Don’t stretch the dough. Stretching the dough will cause shrinkage later. Gently pat the dough up and over the sides. Trim the dough, leaving a 1/2 inch overhang. Fold the dough under and crimp or flute the edges. Dock the bottom of the pie dough with a fork and place the pie dish in the freezer for about 30 minutes.
• Meantime, preheat an oven to 425 degrees. Crumple up a large square of parchment paper, then un-crumple it. Place it in the bottom of the pie dish. Fill the dish with pie weights or beans. 
• Place on an old cookie sheet or pizza stone on the lowest oven rack. Bake for about 20 minutes. Remove the pie weights, and bake for an additional 15 to 20 minutes, until the crust is golden brown. I like to use a glass pie dish so I can see when the sides are browning. Remove and let cool while you make the filling.

• PIE FILLING
• Whisk together the egg yolks in a large 2 cup measuring cup or bowl and set aside.
• Whisk together the water, cornstarch, sugar and salt in a medium saucepan. Bring mixture to a boil over medium heat, stirring constantly until the mixture begins to thicken. This shouldn’t take long. Set the pan off the heat.  Slowly pour about half of the hot mixture into the egg yolks while whisking constantly. This is called tempering. Whisk vigorously for about 1 minute. Add the mixture back to the pan and return to medium heat. Bring back to a boil over medium heat, stirring constantly until mixture thickens again. Remove from heat. Add the butter, lemon juice, and lemon zest and mix well.
• Pour the filling into pre-baked pie shell. Place a piece of plastic wrap over the filling, and refrigerate for at least 4 hours or overnight.
• SWISS MERINGUE
• Add the egg whites, sugar, and cream of tartar to a medium heatproof bowl, (or to the heatproof bowl of a stand mixer). Whisk to combine. Place the bowl over a medium pan of simmering water. Make sure water does not touch the bottom of the bowl.
• Whisk egg white mixture constantly for up to 3-4 minutes until the sugar has completely dissolved, and the mixture reaches at          least 160 degrees on a thermometer. Check to make sure the sugar is completely dissolved by rubbing a small amount of the mixture between two fingers. If it feels smooth and no longer grainy or gritty, it’s dissolved. The temperature of 160 degrees is the safe temperature for eating raw egg whites, if you’re concerned about that, (I’m not). Add the vanilla.
• Pour the mixture into the bowl of a stand mixer, if you don’t already have it in the mixer bowl. Whisk mixture on low speed for a few seconds, gradually increasing speed to high. Whisk until mixture becomes stiff, and looks glossy and satiny. Peaks should stand on their own, when you hold the whisk in an upward position in your hand.
• Scoop large dollops of the meringue onto the pie filling, piling them on top of one another. Using an offset spatula, spread the meringue to the very edge of the filling. The meringue should be touching the edge of the pie crust all the way around. This keeps the meringue from shrinking away from the edges. Once you seal the edges, use a spatula or the back of a spoon to make decorative swoops in the meringue.
• Toast the meringue with a kitchen torch, place it under a broiler, or place the pie in a 400 degrees oven for about 10 minutes, or until the meringue has lightly browned on top.
• For nice clean cuts through the meringue, dip a clean knife in hot water and dry it off between cuts.

• Refrigerate leftovers for up to two days. The meringue will begin to slowly break down after one day in the refrigerator.