This website uses cookies
Read our Privacy policy and Terms of use for more information.
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.
I consent to receive newsletters via email. Terms of use and Privacy policy.
Written by
Connect
Apr 5, 2026
•
12 min read
Learn this recipe/technique, and you can turn any vegetable into a delectable pasta dish.
Mar 15, 2026
10 min read
Lentils can do so many things, but do you know how to cook them? Join my cooking class on March 22 and I'll answer all your questions!
Feb 22, 2026
7 min read
There's something glorious about a messy sandwich, and a Sloppy Joe is the king of messy sandwiches.
Feb 15, 2026
One quick path to excellent vegetable broth starts by charring carrots, onions and garlic. Add homemade tortellini, and you'll *almost* feel like a chef.
Feb 8, 2026
The chocolate chip cookie that taught me something about The Husband before he was The Husband.
Feb 1, 2026
Take a cue from Campbell's and make your own concentrate, freezing a soup base that you can later thaw and take in all sorts of directions.
Jan 4, 2026
13 min read
For the biggest garlic punch ever, here's how to make toum, a Lebanese dip/spread/condiment. Plus, tips on maximizing nutrition in the new year.
Dec 14, 2025
My definitive way to get the creamiest, lightest hummus without cooking, heating, peeling, or even using baking soda.
Nov 9, 2025
23 min read
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!
Oct 5, 2025
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!
Aug 31, 2025
14 min read
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!
May 3, 2026
5 min read
What's the best bean? What's my favorite? Here's how I think about it -- and how you should, too.
Apr 26, 2026
4 min read
The secret to making chickpeas that aren't merely crispy, they actually crunch when you eat them -- and stay that way.
Apr 19, 2026
In praise of encacahuatadas, peanut sauce enchiladas I made for a recent farm-to-table dinner.
Apr 12, 2026
25 min read
Sharing a lecture I'm giving that I titled "Eat More Beans," and a recipe for Pinto Bean Tortilla Salad.
Mar 29, 2026
9 min read
The secret to making perfectly fluffy vegan pancakes.
Mar 22, 2026
8 min read
My favorite way to cook the spring spears -- especially the fat ones -- involves the broiler and mere minutes.
Mar 8, 2026
Spoon gently cooked beans, bitter greens and a generous amount of broth onto toast, drizzle with chili oil, and you've got a quick meal that's both light and satisfying, just the thing for spring.
