Joe Yonan


Content by Joe Yonan

    • A Glaze That Can Make Tofu Taste Like The Holidays

      This is sweet and bright, and perfect for the holidays. Serve with mashed sweet potatoes, roasted squash, risotto or the like.

    • A Quick Way To Infuse the Taste of Summer Tomatoes Right Into Your Pasta

      It's so easy to take advantage of summer's tomato bounty: The triple-S rotation of sandwiches, salads and soups will dispatch the beauties effectively and deliciously. And then there's pasta.

    • A Gardener's Favourite Ingredient: Accidental Flowers

      Conventional wisdom holds that when herbs and leafy greens bolt and go to seed and/or flower, their taste is compromised. There's some truth to that, if you're talking about the leaves themselves.

    • Tofu Shows It Can Play Yet Another Part. This Time, It Acts Like Feta.

      It won't fool anyone into thinking it's really cheese, but that doesn't matter, because it's delicious nonetheless. It offers protein and a little bulk, turning what might seem like a side salad into a meal.

    • New in the Meat Case: Veggie Burgers

      In Seth Goldman's vision of the supermarket meat case of the future, he doesn't see a meat case at all. He sees a protein case. And only some of the proteins in it will come from animals.

    • Wisdom From a 'Vegetable Butcher' Can Get You Through Farmers Market Season

      I'm sure this has happened to you: You spy some piece of produce that looks great and interesting at the market (farmers, super or otherwise), and then you get home and think, "What the heck do I do now?"

    • Power Up with Easy Energy Bars that are Actually Good for You

      Energy bars, power bars, protein bars, granola bars. Whatever you call them, they've taken over entire aisles in supermarkets.

    • It's a Big Year for the Little Legumes That Could Help Deed the World: Recipes

      If you're trying to shift your diet toward more nutritious foods - and, especially this time of year, who isn't? - you need to make friends with dried beans, chickpeas and lentils, if you haven't already.

    • A Scramble That Stirs in Other Ways

      I had long been skeptical, though, of its ability to play the part of eggs - you know, in a "scramble."

    • To Get a Party Started, a Simple, Stylish Soup Recipe

      he recipe combines Granny Smith apples with warming flavors from ginger, juniper berries, cardamom, allspice and cinnamon.

    • When You Can't Find the Pie that Broke the Internet, Go DIY

      There was only one thing for a pie lover to do: Make it myself. First, though, I had to find the recipe.

    • The All-Important Nut-to-Goop Balance: It's in There

      The first thing I do when I spy an intriguing pecan pie recipe is evaluate one all-important ratio. I don't mean the ratio of flour to butter in the crust, or of sugar to spice. No. I mean the ratio of pecans to that goopy ...

    • Meat-Free Dishes for a Holiday Table That Welcomes Everyone

      Sometimes I think we make too big a deal out of the vegetarian's plight at the Thanksgiving table.

    • 'Happy' Sweet Potato Cakes Are Nut-Crusted and Creamy on the Inside

      Sometimes the glow talk is a bit much. You know the glow I mean? It's the one so many writers of vegan recipes and/or lifestyle blogs refer to in promoting this particular way of eating. You'll look so much younger

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