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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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Written by
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Apr 5, 2026
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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!
Jun 21, 2026
The best way to prep and use corn, one of summer's star ingredients.
Jun 5, 2026
2 min read
A 10-minute survey to help me make Eat at Joe's just what you want it to be.
May 31, 2026
6 min read
With a handful of ingredients, you can have a creamy, herby dressing that will make you want to eat a salad, or anything else you can put it on.
May 24, 2026
5 min read
How to make a pizza taste like the season: top it with fava beans, ricotta and lemon!
May 18, 2026
1 min read
It's at noon on Sunday, July 12, and focuses on chickpeas.
May 17, 2026
How to make cauliflower "rice" that you actually want to eat, no matter what you call it.
May 10, 2026
I have to cull my collection: What should my criteria be? What are your criteria for a cookbook that earns -- and keeps -- space on your shelf?
May 3, 2026
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.
