Eat at Joe's

Stories, tips and recipes from Joe Yonan, the James Beard Award-winning author of “Mastering the Art of Plant-Based Cooking,” “Cool Beans” and more.

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Eat at Joe's: Brown rice with ease

It's not the only way to cook brown rice, but it's my favorite way, especially since I found out it reduces arsenic. Plus: a recipe for Bibimbap With Spicy Tofu Crumbles, and announcing an Eat at Joe's referral program, with possible prizes!

Joe Yonan

Eat at Joe's: Sweet seduction

Why are sweet potatoes such a favorite ingredient? I'll tell you why, along with tips on how to simply cook them to bring out their best. Plus: a recipe for Sweet Potato Crème Brûlée, links to more sweet potato recipes, and another cute dog.

Joe Yonan

Eat at Joe's: The coolest beans

When money is tight, bring out the beans, the cheapest source of protein around. Here's my absolute favorite way to cook them, straight from a star chef in Mexico. A recipe for Lalo's Cacahuate Beans, plus a coupon for my upcoming cooking class!

Joe Yonan

Eat at Joe's: Sunflower power

How on earth can sunflower seeds replace pork? Here's how, with a recipe for Creamy Sunflower Ramen. Plus: Upgrades to this newsletter in response to the recent reader survey!

Joe Yonan

Eat at Joe's: Squash, squash, b'gosh

It's the season for winter squash, a glorious vegetable with so many varieties and that you can cook so many ways. Plus: A conversation with Hetty Lui McKinnon about her new book, "Linger," her recipe for Squash and Kale with Green Fregola, and a reminder about my upcoming Zoom cooking class!

Joe Yonan

Eat at Joe's: Thanksgiving tips

The case for a turkey-free Thanksgiving, plus tips on making plant-based dishes that can hold their place at the center of the table, a recipe for Whole Roasted Cauliflower With Romesco, and your last chance to join my first Zoom cooking class!

Joe Yonan

Archive

Eat at Joe's: Thanksgiving tips

The case for a turkey-free Thanksgiving, plus tips on making plant-based dishes that can hold their place at the center of the table, a recipe for Whole Roasted Cauliflower With Romesco, and your last chance to join my first Zoom cooking class!

Joe Yonan

Eat at Joe's: Squash, squash, b'gosh

It's the season for winter squash, a glorious vegetable with so many varieties and that you can cook so many ways. Plus: A conversation with Hetty Lui McKinnon about her new book, "Linger," her recipe for Squash and Kale with Green Fregola, and a reminder about my upcoming Zoom cooking class!

Joe Yonan

Eat at Joe's: Tasting Korea

A report from a trip to Seoul and Sokcho, a conversation with Joanne Lee Molinaro, aka The Korean Vegan, and a recipe for her Baked Potato and Doenjang Soup. Plus: announcing my first Zoom cooking class!

Joe Yonan

Eat at Joe's: Sunflower power

How on earth can sunflower seeds replace pork? Here's how, with a recipe for Creamy Sunflower Ramen. Plus: Upgrades to this newsletter in response to the recent reader survey!

Joe Yonan

Eat at Joe's: Tell me what you think!

As promised, here's my survey about this newsletter, including its current and potential offerings. Help me shape it by telling me what you think and what you want to see!

Joe Yonan

Eat at Joe's: On time and chickpeas

Even when we have more time, we don't always use it wisely. So we appreciate quick cooking like this recipe for Tuna Salad-Style Chickpea or Tofu Salad. Plus: get ready for an Eat at Joe's survey where you can tell me what you want to read!

Joe Yonan

Eat at Joe's: Tacos forever

The best, easiest way to make freshly fried crispy tacos. Plus: a recipe for Tacos Dorados with Potatoes, memories of Jimmy Smits on Saturday Night Live, and a reminder of my Eat at Joe's referral program, with possible prizes!

Joe Yonan

Eat at Joe's: The coolest beans

When money is tight, bring out the beans, the cheapest source of protein around. Here's my absolute favorite way to cook them, straight from a star chef in Mexico. A recipe for Lalo's Cacahuate Beans, plus a coupon for my upcoming cooking class!

Joe Yonan

Eat at Joe's: The eggplant solution

Eggplant can be a mystery, but there's one foolproof way to cook it, with no heavy salting and little to no oil. A recipe for Steamed Eggplant with Black Bean Sauce, plus links to more favorite eggplant recipes, and a reminder about my upcoming class at Cookology!

Joe Yonan

Eat at Joe's: Magic mushrooms

No, not those kind of mushrooms (though there's nothing wrong with that). I'm talking about oysters, shiitakes, maitakes, buttons, portobellos, creminis, and more; how to use them best in cooking; and a recipe for Mushroom Risotto with Pine Nut Butter.

Joe Yonan

Eat at Joe's: Sweet seduction

Why are sweet potatoes such a favorite ingredient? I'll tell you why, along with tips on how to simply cook them to bring out their best. Plus: a recipe for Sweet Potato Crème Brûlée, links to more sweet potato recipes, and another cute dog.

Joe Yonan

Eat at Joe's: Chili for chilly

Why do our appetites change when the weather gets cooler? Plus: A recipe for Chickpea Chili Verde and a tribute to my brother, Michael, who died recently.

Joe Yonan