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Eat at Joe's: The easiest dish you can eat

Eat at Joe's: The easiest dish you can eat

Khichdi, the Indian rice-and-lentil dish, and other porridges are not just simple to make, they're easy on your stomach, making them so comforting and healing whenever you need it, which is always. A recipe for Master Khichdi and multiple variations on the theme.

Joe Yonan
Joe Yonan
Eat at Joe's: Soup for weeks

Eat at Joe's: Soup for weeks

I'm writing a new newsletter for The Boston Globe and teaching a Zoom class on my favorite winter subject: Soup!

Joe Yonan
Joe Yonan
Eat at Joe's: For garlic lovers

Eat at Joe's: For garlic lovers

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.

Joe Yonan
Joe Yonan
Eat at Joe's: When beans bake

Eat at Joe's: When beans bake

My tribute to the favorite New England-style baked beans my sister and brother-in-law make on their Maine homestead.

Joe Yonan
Joe Yonan
Eat at Joe's: The last hummus

Eat at Joe's: The last hummus

My definitive way to get the creamiest, lightest hummus without cooking, heating, peeling, or even using baking soda.

Joe Yonan
Joe Yonan
Eat at Joe's: Accept all cookies

Eat at Joe's: Accept all cookies

The sweetest (and easiest) path to vegan holiday cookies, the topic of my latest Zoom cooking class. Plus: a recipe for Gingerbread-Spiced Shortbread.

Joe Yonan
Joe Yonan
Eat at Joe's: Recovery salad

Eat at Joe's: Recovery salad

After Thanksgiving indulgence, thoughts on food insecurity, volunteering, a salad that can reset your eating, and a Zoom cooking class to benefit D.C. Central Kitchen. Plus: a recipe for Little Gem Salad With Green Curry Goddess and Crispy Lentils.

Joe Yonan
Joe Yonan
Eat at Joe's: Corn bread for the win

Eat at Joe's: Corn bread for the win

There's a secret to making it vegan, and it doesn't involve an egg replacement. Featuring a recipe for Classic Corn Bread with added corn and pickled jalapeños, plus more favorite Thanksgiving bread recipes. Also: announcing my next Zoom cooking class!

Joe Yonan
Joe Yonan
Eat at Joe's: Thanksgiving tips

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

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
Joe Yonan
Eat at Joe's: Tasting Korea

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
Joe Yonan
Eat at Joe's: Sunflower power

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
Joe Yonan
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