Podcast appearances and mentions of joe yonan

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Play Episode Listen Later Oct 18, 2024 68:37

In Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques, the James Beard Award-winning food and dining editor of The Washington Post collects plant-based dishes into a single volume for the first time, treating vegan food as its own cuisine, worthy of mastery. In conversation with Rob Rubba, chef and partner at Oyster Oyster, and the 2023 James Beard Outstanding Chef Award winner. This program was held on September 4, 2024.

471: Washington Post Food Editor Life with Joe Yonan

The TASTE Podcast

Play Episode Listen Later Sep 30, 2024 65:08

Joe Yonan is the food and dining editor of the Washington Post. It's a big job, covering an outstanding food city, so it's pretty remarkable that Yonan finds time in the margins to write cookbooks every couple years. Much respect, Joe. In this episode, we talk about his latest cookbook, the ambitious Mastering the Art of Plant-Based Cooking, among other topics. It's a really great talk, and we dig into the Washington, DC, dining scene, this impossible-to-figure-out Beyond Meat world we live in, and many recipes from his terrific new book. I hope you enjoy our conversation. Also on the show, Aliza and Matt talk about three things they are into right now! These include: Arbitrary Stupid Goal by Tamara Shopsin, Il Totano is Harold Dieterle's big NYC return and it rules, 886 in NYC has a great new menu, Romy Gill's India is a great new cookbook, check out Rodeo, an exciting new wine bar in Brooklyn, Channels with Peter Kafka is the return of one of the best podcasters in the game.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM JOE YONAN:Beans, Beans, Let's Talk About Beans [TASTE]Keith Lee (Politely) Dunks on D.C.'s Food Scene [WP]Big Crisp Energy [TASTE]Chef's Night Out with Lucas Sin & Eric Sze [Vice]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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In a cooking rut? 'Try This.'

Post Reports

Play Episode Listen Later Jul 4, 2024 14:05

Learn how to enjoy cooking by identifying parts of your personality outside the kitchen that will set you up for success inside the kitchen.In the first class in our course on how to enjoy cooking more, host Cristina Quinn teams up with the Washington Post food team to uncover tips for identifying your kitchen personality. Food and dining editor Joe Yonan, food writer and recipe developer Aaron Hutcherson and recipes editor Becky Krystal discuss how to apply personality characteristics — like a tendency to tinker or an adherence to rules — to your cooking experience. The process can make preparing a meal more personalized and therefore more pleasurable.Find more than 10,000 recipes – sortable by cuisine, course and time it takes to cook – in The Post's recipe finder. Try one of Cristina's favorites, Simple Butter Chicken.Subscribe to The Washington Post for just 50 cents per week for your first year. (Sale ends July 10). Connect your subscription in Apple Podcasts.To hear more, check out “Try This” wherever you listen to podcasts.

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In a cooking rut? 'Try This.'

The 7

Play Episode Listen Later Jul 4, 2024 13:58

"The 7" is off for the holiday but we wanted to give you a heads up about the new season of "Try This" from a voice that may be familiar to you! Cristina Quinn is back with a new audio corse. This time it's a look at how to make cooking more enjoyable. She begins by outlining how identifying parts of your personality outside the kitchen can set you up for success inside the kitchen.Cristina teams up with the Washington Post food team to uncover tips for identifying your kitchen personality. Food and dining editor Joe Yonan, food writer and recipe developer Aaron Hutcherson and recipes editor Becky Krystal discuss how to apply personality characteristics — like a tendency to tinker or an adherence to rules — to your cooking experience. The process can make preparing a meal more personalized and therefore more pleasurable.Find more than 10,000 recipes – sortable by cuisine, course and time it takes to cook – in The Post's recipe finder. Try one of Cristina's favorites, Simple Butter Chicken.Subscribe to The Washington Post for just 50 cents per week for your first year. (Sale ends July 10). Connect your subscription in Apple Podcasts.To hear more, check out “Try This” wherever you listen to podcasts.

food sale washington post cooking joe yonan

Mastering the meals you can count on

Try This

Play Episode Listen Later Jul 4, 2024 10:39

In the second class of our course about ways to enjoy the daily task of preparing meals, we make the case for revisiting what you know. Washington Post food and dining editor Joe Yonan, along with recipes editor Becky Krystal and food writer Aaron Hutcherson, explain how building a repertoire can be a useful way to take the drudgery out of cooking, put it on a bit of autopilot and build up your kitchen confidence. Host Cristina Quinn helps listeners identify recipes that resonate, master them through practice and level up by making small tweaks and enhancements that can be unique to the chef. Find more than 10,000 recipes – sortable by cuisine, course and the time it takes to cook – in The Washington Post's recipe finder. Try one of Cristina's favorite recipes, Mushroom and Black Bean Burgers With Balsamic-Glazed Onions.Subscribe to The Washington Post for just 50 cents per week for your first year. (Sale ends July 10). Connect your subscription in Apple Podcasts.

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Your kitchen personality is more obvious than you think

Try This

Play Episode Listen Later Jun 27, 2024 12:42

In the first class in our course on how to enjoy cooking more, host Cristina Quinn teams up with the Washington Post food team to uncover tips for identifying your kitchen personality. Food and dining editor Joe Yonan, food writer and recipe developer Aaron Hutcherson and recipes editor Becky Krystal identify how to apply personality characteristics — like a tendency to tinker or an adherence to rules — to your cooking experience. The process can make preparing a meal more personalized and therefore more pleasurable. Find more than 10,000 recipes – sortable by cuisine, course and time it takes to cook – in The Post's recipe finder. Try one of Cristina's favorites, Simple Butter Chicken. Subscribe to The Washington Post for just 50 cents per week for your first year. (Sale ends July 10). Connect your subscription in Apple Podcasts.

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#165 - Engelstalige recepten

Etenstijd!

Play Episode Listen Later Feb 26, 2024 37:23

Wegen is meten en meten is weten - behalve voor de Amerikanen dan. Na hoeveel gesnipperde uien heeft Joe Yonan zijn cup tot een quarter gevuld? Klooien Teun en Yvette iedere avond met verhoudingstabellen, of horen ze van Silicon Valley hoeveel een gallon of milk is? En met welke koekjes bak je een kaastaart als je in geen één Nederlandse supermarkt Graham crackers vindt? Je hoort het in Etenstijd!❤️ Insta: Etenstijd!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

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Claire Saffitz, pastry chef and cookbook author, with Joe Yonan

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Play Episode Listen Later Dec 5, 2022 69:33

In What's For Dessert: Simple Recipes for Dessert People, the New York Times bestselling author of Dessert Person returns with 100 recipes for all dessert people—whether you're into flambés, soufflés, or simple loaf cakes. In conversation with Joe Yonan, the food and dining editor of The Washington Post and author of Cool Beans, Eat Your Vegetables, and Serve Yourself. This program was held on November 9, 2022.

Phil Rosenthal, star of Netflix's Somebody Feed Phil, with Joe Yonan

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Play Episode Listen Later Nov 18, 2022 71:42

In Somebody Feed Phil the Book, Phil Rosenthal presents more than sixty of viewers' most requested recipes from acclaimed international chefs and local legends alike and shares never-before-heard stories from every episode of the first four seasons of the series. In conversation with Joe Yonan, the food and dining editor of The Washington Post and author of Cool Beans, Eat Your Vegetables, and Serve Yourself. This program was held on October 20 at 7:00 pm.

Eat More Beans with Joe Yonan

One Real Good Thing with Ellie Krieger

Play Episode Listen Later Jun 22, 2022 35:58 Very Popular

Beans are one of the best foods you could possibly eat--- they are packed with nutrients, they're super-satisfying, affordable, environmentally-friendly, and their culinary possibilities are boundless. In this episode Joe Yonan, the Food and Dining Editor of The Washington Post, and author of the James Beard Award nominated cookbook “Cool Beans: The Ultimate Guide to the World's Most Versatile Plant-Based Protein, with 125 Recipes,” explains why beans can help us live longer, healthier lives, and inspires us with creative, easy ways to use them. He also shares some key cooking tips and sets the record straight with important bean-myth busting. See omnystudio.com/listener for privacy information.

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EP 6: A Story that Didn't Make ”the Cut,” A Recipe for the PMS-ing Soul, and Facing Imperfection.

The Korean Vegan

Play Episode Listen Later May 24, 2022 22:44

Read the newsletter (which includes the Doenjang Spinach Soup recipe and photos!) Instagram post about my mom staying with me in LA. Video of Spinach Doenjang Soup. The Korean Vegan Meal Planner. Addiction Support. Ask Joanne. Signed Copies of TKV Cookbook Harvard Book Store Trident Booksellers & Cafe Brookline Booksmith Announcements: Make sure to join me for a LIVE cooking demo on Wednesday, May 25 at 7:30 EST! I'll be showing everyone how to make my gochujang mushroom pasta! Just a heads up, I include one monthly cooking demo and/or Q&A as part of the TKV Meal Planner. If you want to continue getting cooking demos, live Q&As, and thousands of recipes (which I'm adding to all the time), join the meal planner now! I am SUPER excited about this event that I'm doing with the Smithsonian with the incomparable Joe Yonan (food editor for Washington Post) and Miyoko Schinner, the founder behind our favorite dairy free butters and cheeses! Register and tune in for what will be a fun deep dive into all things plant based on May 25 at 4 pm EST. Did you see the Roundtable Discussion I did with Eva Pilgrim and Candice Kumai for AANHPI Heritage Month on ABCNewsLive? I had the BEST time with them and if you watch CAREFULLY, you will see a small surprise (read, unintentional) cameo....! Did you catch the interview I did with the Weather Channel? Such a great conversation with Debra Shigley and her show, Go Getters! Did you see the GIVEAWAY I announced last Friday of my new cookbook obsession, The Fiber Fueled Cookbook? It's not too late to sign up--winner will be announced in next week's newsletter!

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Tieghan Gerard, Half Baked Harvest food blogger, with Joe Yonan

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Play Episode Listen Later Apr 29, 2022 63:03

In Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals, New York Times bestselling author Tieghan Gerard delivers more than 120 all-new, soul-satisfying recipes. In conversation with Joe Yonan, the food and dining editor of The Washington Post and author of Cool Beans, Eat Your Vegetables, and Serve Yourself. This program was held on March 30, 2022.

8: Joe Yonan's Parsley-Garlic Dressing Obsession

The One Recipe

Play Episode Listen Later Apr 26, 2022 8:38 Very Popular

This week, producer Sally Swift talks to Joe Yonan about the perils of cicada season, the joy of midnight carrot-picking, and his One: a parsley-garlic dressing that's good enough to drink. Joe Yonan is the Food and Dining editor of The Washington Post, and the author of several cookbooks, including Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein. You can follow him on Twitter and Instagram @joeyonan. We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

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A Conversation with Daniela Galarza

From the Desk of Alicia Kennedy Podcast

Play Episode Listen Later Apr 13, 2022

You're listening to From the Desk of Alicia Kennedy, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays, I'll be talking to different people in food and culture about their lives, careers, and how it all fits together and where food comes in. Today, I'm talking to Daniela Galarza, the writer behind The Washington Post's Eat Voraciously newsletter, which goes out Monday through Thursdays offering suggestions for what to cook for dinner. We discussed how she went from pastry kitchens to food media, writing recipes for a broad audience with plenty of substitutions, and walking around Walmarts to see what kind of ingredients are available everywhere.Alicia: Hi, Daniela. Thank you so much for being here. Daniela: Hi, Alicia. Thanks for having me.Alicia: Can you tell me about where you grew up and what you ate?Daniela: I grew up in the suburbs of Chicago, a few different suburbs. And my mom immigrated to the U.S. in her early adulthood, and my dad from Iran. And my dad moved from Puerto Rico to the mainland in—when he was 9 or 10 years old. And they met in Chicago and realized they had—I guess, they both loved to cook. Or they both loved food. And so growing up, I ate a lot of both of those cuisines, and also a lot of things that they kind of made up together. And then, when I started going to school, I started—my brother and I, who’s younger than me, started complaining that we weren't eating enough American food. I loved the Puerto Rican food and the Iranian food that I was eating. It's interesting that I, as a kid, just wanted macaroni and cheese and, from a box. And, I don't know, hot dogs, and—What else? Oh, and baked pastas. I wanted all of this Italian American food, which was so foreign to my parents. And they did their best to try to figure out what we would eat. That manifested in really interesting mas- ups. My dad's take on spaghetti and meatballs was spaghetti, really, really overdone spaghetti in, I think, a canned tomato sauce, and then a fried pork chop on top. And it would get cut up for me. Yeah, there were a lot of translations into American food that I ate.Alicia: Wow. Well, and you've had such a long and varied career in food. So I wanted to start at the beginning. Why food? And how did you start your professional career?Daniela: I don't know how I always knew I wanted to work in the food, in food, somehow doing something with food. I think I always gravitated towards the kitchen. It wasn't always a happy place in my home. I just loved eating. Something I get from my mom that I'm more aware of now is a pretty sensitive sense of taste. And I think that that contributed to my enjoyment of eating different foods and different cuisines, whether I was cooking them myself or eating somebody else's at a restaurant or at their home. And that enjoyment—I remember my parents. My dad was a bus driver for the Chicago Transit Authority. And my mom did many, many different jobs when I was growing up. And it was very clear that both of them worked to work, to pay the bills. And I came away from that experience never wanting to work a 9 to 5 and never wanting to work to just pay my bills. I wanted to figure out how I could work, how I could do something I loved and make a living out of it. And initially that was me wanting to go to culinary school. And I had a lot of notions of like, ‘Oh, I'll open a restaurant.’ Or ‘Oh, I'll be like a TV chef like Julia Child,’ whoever I watched on PBS growing up. And my mom had these very strong feelings about like, ‘Oh, you want to be, want to cook for people?’ And in some cultures that—there's a stigma. There's a class attached to that kind of service industry work. And I remember being so puzzled by that when I would hear that from family members just not understanding it at all.Until I went into working in restaurants and saw how restaurant people are treated, saw how you were treated if you worked in the back of house at a restaurant in general and the assumptions that are made about you. And then, I understood her words a lot more. But I still had a lot of fun doing it.Alicia: [Laughs.] Well, so you started out in kitchens, right?Daniela: Yeah. Oh, I didn't answer the second part of your question. Yeah. I started out working in restaurant kitchens. My first job was working at a local bakery, selling the bread. And then my second job was at Williams-Sonoma as a food demonstrator in the local mall. And when I went to college, I worked in local restaurants to help pay for books and lodging. And that's when I started getting into pastry. I found some local pastry chefs that took me under their wing, and I got really excited about it and was a pastry assistant for a really long time. And then, after I finished college, I studied food history in college and found a number of really great professor-mentors while I was there who encouraged me to stay on the scholarly food path. They thought I would become like them, and I would teach food history or food anthropology. And then, I would write books about my research. Just that whole time, I was just like, ‘No, I'm gonna go become a pastry chef. I'm going to get this degree; I'm going to cross off my list. And then somehow, I'm gonna figure out how I'm going to pay these student loans back by working in restaurant kitchens.’And so after I graduated, I went to the French Culinary Institute in New York City. And I had to work full-time while I was doing that. A way I found a job in New York was I just read. I started reading all of William Grimes’ restaurant reviews and looking for the ones that mentioned pastry chefs. And I cold-called all of those restaurants and just said, ‘I'm moving to your city. I need a job in a restaurant kitchen. This is my experience. Are you hiring?’ And most of these places hung up on me until one of them didn't. And I mean, I don't know if they still do trails, but I did a two-day trail where I worked for free for two days. And they observed my work and hired me. God, I had a job. I could move to New York, and I could go to culinary school. And I finally thought I had found my place—It's like, ‘I graduated college. And I found what I was, what I've always wanted to do. And I did it.’I worked in pastry kitchens in New York, and went to France and studied a little bit more in France. And then got offered a job doing product development in Los Angeles. And I never wanted to leave New York. This was a really good opportunity. And it was also an opportunity for me to finally have health care benefits, which I hadn't had before. As you know, they're very rare in the restaurant. I went into that, and then the recession hit and this company basically went under. And a friend of mine at the time said, ‘Have you thought about writing about food?’ And I was like, ‘Oh my gosh, it had been years since I thought about writing about food.’ I hadn’t thought about writing about food since I was in college. Yeah, they told me about an internship at Eater LA that was open, and I went and applied for it. And that's how I started writing about restaurants and food. That was really long.Alicia: No, I love it. Because it gives me a better sense of—I knew you did all these things. But I didn't know how you know the chronology of everything you've done. And so now, it all comes together.You've stayed really invested and interested in pastry. What keeps you so excited about dessert?Daniela: When I was in pastry school, I didn't have a clear sense of what the North American public thinks of as pastry and how it fits into their daily lives and how essential it is. And then when I went to work in restaurant kitchens, they—that's where my first sense of pastry as a business came out. At the time, I was told by a number of restaurant people that the average restaurant sales for rest—in restaurants in New York City was about 30 percent, which was considered high nationally. So 30 percent of people that walk in the door of a restaurant were ordering dessert. And I just thought, ‘Oh, my God, that's horrible! It's so low.’And it's about, if I'm devoting my whole life to this—but I also knew it from a practical standpoint, where it just so happened that the first restaurant I worked at the dessert sales were 90 percent. And that was because it was mostly a tasting menu. And the restaurant was known for its desserts as this sort of spectacle, and it was something that the chef really promoted. And so, I had this really early skewed introduction to how many desserts people would order at a restaurant. And then progressively in my career I realized, ‘Well, people are, just don't order dessert. They're always on a diet. They’re always making excuses. They’re too full.’ And I was the person at the end of the night. All the line cooks are cleaning up. It's 10, 11 p.m. The kitchen closes, but pastry stays open because people are having their after-dinner drinks. And then, they're gonna order dessert, or you hope they're gonna order dessert. And so, you have all your mise en place. You have all of your beautiful little cakes and the souffle ingredients and all of the things you have ready to go. And then they don't order dessert, and you have to throw it all away. And I was crushed. I was constantly crushed when people didn't order dessert. And then, you're walk home at 1 or 2 in the morning, walk 50 blocks home and would just be bummed out the whole time. And after that experience, few years of experiencing that, it just underlined for me the labor that goes into pastry, I feel is so much, can be so much greater than the labor that goes into savory food. And I want to value that. I find it exciting just because it's—Pastry is so many things, has so many different ingredients and involves so much chemistry. There's so many different components. And I feel it intersects with a lot of different arts, like architecture and the fine arts, and creates emotion for a lot of people in ways that savory doesn't always. And so, I appreciate it from that perspective, too. But I always think about the person at the end of the night that's waiting to see if you're going to order a slice of cake or a custard. I want to order it from them. Make sure they feel appreciated.Alicia: I love that. You mentioned that you got that job at Eater LA after working in kitchens, working in product development. How did you transition? Because studying food history in college, of course, you have this bank of knowledge. And then, you have this wealth of experience of real restaurant labor. And you have this real knowledge, culinary knowledge. And so, how did that all translate when you ended up at Eater?Daniela: It was a rough transition. I hope nobody goes back and reads my archives, I hope. I just want them to disappear forever. I mean, I was a terrible writer initially. But I was fortunate in that some of the people that I worked with—and Eater at the time was very small and scrappy. There was so much competition. There was always this feeling we have a chip on our shoulder ’cause we're just a blog. And so, we've got to really prove ourselves. And I don't know, I really glommed on to that. I don't know, I've also been sort of scrappy in my life and just had to make things work. And I think that I identified with that. I identified with ‘work long hours and do everything and don't get paid any money,’ because that was my entire youth and early adulthood. How to do it. I don't think anyone should have to do that. But that side of things, that's how I started reporting. I remember, we were always trying to be first on everything. I was just really good at talking my way into restaurants and asking if I could talk to people and asking a lot of questions and being curious. And I don't know, all of that, fortunately, came pretty naturally to me, because I didn't study journalism. But the parts of writing that didn't, and sometimes still don't come naturally to me, are just the practice of putting sentences together and building a story. I think I'm always gonna be learning that. I'm still learning that. I still feel like I struggle with it sometimes. But so, it was this progression from Eater LA. And then eventually, LA Weekly called and said, ‘We could pay you!’ Because I was working for free at Eater, and I said, ‘Wow, ok, yes, please pay me.’ And LA Magazine called and said, ‘Yes, we're hiring,’ and they paid a little bit better. And then, Eater came back to me after they got bought by Vox Media and said, ‘Well, we have more money.’ Because I basically said, ‘I'm not going back unless you can pay me a living wage.’ So they did, and I moved. That's when I moved back to New York from L.A., was to do that.I mean, while I was sort of cobbling together this new, going from restaurant industry to journalism, I was working many small part-time jobs. I was working in marketing. I was working in consumer product PR, which was just a very bizarre space and weird time in my life. And I was working as a private chef. And so, I was doing a lot of different things at the same time. Oh, I was also doing farmers’ markets on the weekends; I was selling products for people that made pestos and tapenades and cheeses and things like that. So yeah, I was working many jobs all the time. [Laughs.]Alicia: Right. That's such a hustle, my God. Well, and then you've been at Serious Eats and now at the Washington Post. And it seems you're doing a bit more recipe work right? In the last few years?Daniela: This is the first full-time job I've had where I'm doing recipe development, and I'm so appreciative of it because I feel it ties all of my interests and skill set together. It was something I was looking for, was why I left Eater. Eater at the time didn't publish recipes. And they were really adamant about that. And I had pitched a number of avenues and ways for us to get into that space. They were shut down. And at the same time, I started getting contacted by other editors at other publications. And I was really curious about what it would be like to work for other New York publications. And so, I went freelance for a year and that was frightening. And also, I learned a lot—learned so much more, interestingly, about editing during my time freelance writing for other editors than I did at Eater. And then the Washington Post posted a job for a newsletter writer, and I really didn't think the world needed another newsletter. [Laughter.] I still kind of don't think the world needs another newsletter. It's shocking to me that people subscribe to my newsletter. Joe Yonan, the editor there, sent me an email and said, ‘You really should apply for this.’ And on the last day when the application was due, I remember I went for a walk around the block with my dog. And I thought like, ‘If I wrote a newsletter, what would it be like?’ And I wrote this application email and I got the job after a long interview process. Alicia: Yeah. [Laughs.]Well, how do you balance that now? Because you really are focused on the newsletter, but the newsletter is really intense the way you do it. It's Monday to Thursday. It's recipes. But it's also a ton of variations on those recipes for people who have different needs or different allergies. And then also, you're giving the context for the recipes as well, whether it's from a cookbook or it's from your own understanding. And that seems so much work.How are you kind of balancing all of that now? And how has it been to have to be really kind of relentlessly creative in putting out this newsletter all the time?Daniela: Yeah, that's a good question. It is a lot of work. And I tried to think about it as, manage the—I guess when I feel burned out on the writing part, I go into the kitchen. It's using different parts of my brain. Just a weird way to say it. Sometimes I need to sit down and type my thoughts out. And sometimes I need to go into a kitchen away from a screen and put my hands in something. And that balance is really, I think, really helpful for me and really good for me, because I come up with ideas while I'm cooking. And then vice versa. Some people, I think, still think that I'm developing four recipes a week. No, that would be insane. I'm not doing that. I'm only developing one new recipe a week. And I develop those recipes throughout the month. And then I hand in a batch of recipes at the beginning of the month. And they go through an edit process and a testing process. And then, they get shot. They're styled and shot by a great team, shot by photographer Rey Lopez. And I just love his photos. And I'm so grateful that I get to work with this team of people who really help me remember that I have to keep this thing going. They're all these people who are depending on me to keep this thing going. Otherwise, I so admire people like you that have your own motivation. If I didn't know there were people waiting for my work in order to do their work. I don't think I would do anything. I think I would stay in bed all day. And it's this fear of letting people down that keeps me—Yeah, I do. really enjoy my work. And I'm really grateful I get to do it.Alicia: How do you keep that fresh and provide so many substitutions too? Where did that idea come from? And how do you kind of conceptually think about that? How do you figure out where in the recipe, there's room for variation and play?Daniela: I think that is something that came up organically as I was writing the newsletters. And it was initially inspired or prompted by the fact that the newsletter started kind of in the early days of the pandemic, or less than a year into the pandemic. And so, people were still really concerned about going to the market more than once a week, or more than once a month in some cases. And there was a lot more caution, and there was still an availability issue. The Washington Post also reaches an international audience. And so, when it was springtime for, let's say Washington, D.C., it was not springtime in Perth, Australia. I had information coming at me from many different places, many different sides. I knew initially, from the very beginning of the newsletter, I wanted to offer as many meatless options as I could, because it's just a way I'm trying to eat myself. And so selfishly, I was wanting to challenge myself to think more broadly about the way I eat and how I can, let's say, satisfy my cravings for certain things and maintaining a level of nutrition, but not always default to meat as the center of the plate. So, I started doing that, building off of what I learned. I lived in a vegetarian co-op in college for two or three years. And I learned so much from that crew of people. Shout out to the Triphammer Co-Op. I actually don't think it exists anymore. But it was a great, incredible group of people that were very committed to being vegetarian and vegan, and challenged my thinking as a person who grew up eating meat. That was my first introduction to taking a vegetarian diet, a vegan diet very seriously. And I learned so much from them. I learned all of the building blocks of what I know about vegetarian cuisine from them. And when I started writing this newsletter, I was thinking a lot about that. And I was thinking about how much I wished I could still talk to those people, and then just decided—it just sort of started to flow. Or it was like, ‘Alright, if I made this. If I got this recipe in my inbox, and I thought, ‘Ok, this sounds good, maybe I'll make it. But I'm looking in my pantry. And I don't have, I don't know, let's say all-purpose flour. I'm out of all-purpose flour, or I'm out of onions, or whatever. What would I do?’And I think that most people who cook, who are very confident in the kitchen, and most people I happen to talk to like this the way we're talking? I think we know these things intrinsically. I think we know, ‘Ok, if I don't have lemon juice, I can use white wine vinegar. I can make it. I can make things work with these very obvious substitutions.’ But I also have a lot of friends who don't know how to cook at all. And I think about them in the kitchen. I think about them holding their knife, or I think about like, ‘Oh, if they saw this recipe, they would just assume they couldn't make it because they don't have rice in their pantry right now.’ And I'm just like, ‘Actually, maybe I can outline this in a way that's sort of easy to parse, and hopefully not too obvious for all the people that know how to cook, but also gives people ideas if there have an allergy to something, or they find cilantro doesn't taste good to that. What are the ways I can offer them ideas around that?’ And that has turned into this signature of the newsletter. I get dozens of emails every day from people who are like, ‘Thank you so much for putting that in there.’ I didn't consciously start doing it. It just started to happen. And I'm glad it's resonating with people. Alicia: Yeah, it's so interesting to find—when you are so obsessed with food, and you have kind of done all the trial and error over time. I mean, for me, I've learned how to cook through trial and error. You've learned how to cook in an actual formal setting. But for it to come really naturally, and that you think about these things is so obvious. It is a really delicate balance in recipe writing to speak to the people for whom it isn't a natural thing to substitute—I made a Sohla recipe from Bon Appetit, an eggplant adobo, and it had pork in it. And I was like, ‘Alright, well, I'll just—I'll substitute that with minced mushrooms. And I'll just add more oil, so that there's fat there.’ But other people wouldn't think of that because they'll just be like, ‘Oh, it has pork in it. If I don't want to eat meat, I'm just not going to make this.’And so that's why I think that your newsletter is so important, because it really does show people that thought process. And I think once people start to learn that, what can be substituted or what can be replaced and where there's room for adaptation, then their regular cooking is just going to get better because they're going to start thinking that way, too. Basically you're lending people your brain [laughs], which is a really great—the way you do it is so cool. And I love it because it makes it so clear and so simple. And I do think the Washington Post, maybe, it probably becomes more natural to you guys to be a little more open to meatless food, because Joe is the guy writing the bean cookbook and the plant-based cookbook and everything. [Laughs.] So is it kind of understood at the Post that you guys do these kinds of adaptations, or what is the conversation like if you can give any insight into how you guys talk about eating less meat or or giving those options?Daniela: I mean, definitely think you should talk to Joe about it at some point. There really aren't conversations like that. Joe’s certainly never going to come out and say, ‘We can't publish this recipe because it uses this ingredient. And this ingredient is problematic, because whatever.’ He's just not that kind of person. He's a very open-minded person. And he's also just not naturally a judgmental person. I mean, he's definitely the best boss I've ever had. I'm not just saying that. It's one of two reasons why I'm still at the Washington Post, I can say that. And I so appreciate his openness.It's more than when we talk about recipes, when we talk about what we're going to be making, he's so enthusiastic about his dishes. And it comes across in his writing, of course. And I think that rubs off on all of us in general. I think that approaching something from a place of enthusiasm, rather than limitation is a real—just so encouraging. It feels more encouraging to me.Alicia: So I wanted to ask, you've lived in a few cities. How has that shaped your perspective on food and writing about food? Because yeah, you grew up in Chicago. You moved to New York. You lived in L.A.. Do your parents now, are in Arizona?Daniela: Yeah. They're in Tucson. And I've been living with them in Tucson for the—almost the entirety of the pandemic, or almost two years now. And I will say, the assumptions that I want to say that maybe rural America makes of the coastal cities are entirely correct. And I say yes, just from having lived in those cities and been in those bubbles, and essentially still operating in those bubbles. And then living in Tucson, which is a much smaller city. I mean, it's landlocked, and it's also—It's west coast, but it's Southwest. And it has its own brand of politics. And I think it is a fascinating place to live, if all—if you've only ever lived in very, very large cities, because it really outlines for me the ways in which I'm biased, and the way I can make assumptions about anything. I mean, the way it plays out in the newsletter is when I'm developing recipes, I do actually go to Walmart and look and see what ingredients are available there on a regular basis because Walmart is the biggest supplier of food in the country. And it is still where most people are shopping. And if an ingredient can't be found there, it's—there's a good chance that the person reading the newsletter might not make that recipe. And I want to make sure things are available to people. Big guiding light from the beginning of the newsletter, and when I first—the newsletter concept was not my idea. That was Liz Seymour's idea. She’s a managing editor at the Post, assistant managing editor at the Post. But the way I conceived of executing her idea of this daily news, daily recipe newsletter was that if it was under the brand Voraciously, what does eating voraciously mean? And what it means to me is this really open-minded sense of what you're eating. I didn't want to just make whatever, 30-minute pasta dinners every night, obviously. I eat a variety of foods, and I eat from a variety of cultures, and I want it to represent all of that too. So it's a balance between understanding that not everyone lives in big cities. And I do hear from people who live in really small towns, and I constantly ask them, like, ‘What's it like?’ I want to know more. There's someone that emailed me who lives in a really remote place in Wyoming in a mountain town and can only go to a store once a month. And they just describe it as so peaceful. And honestly, that just sounds amazing. Sounds amazing to me.Alicia: I love that you go to Walmart, because, while obviously I'm like, ‘Walmart sucks, is evil.’ But at the same time, I understand that.The Walmart de Santurce is always packed, and they have a surprising variety that I think maybe if you never go to a Walmart you don't know that they have it. I found Brooklyn Delhi Curry Ketchup. I found Woodstock Farms pickles. They have a non-dairy section. Whenever I have to go for something random like a bike pump or a tube, I go and I look at all the food. And it is really interesting to see that it's actually not at all what people would assume. They also have local foods that they'll sell too. They adapt to what the culture is where they are, which it's not a black-and-white thing where they're forcing Kraft foods upon people or something like that. It's a lot more nuanced than that, which is super interesting. I think someone should write about how Walmart does food buying.Daniela: I agree. And yeah, I want to reiterate, I go and look at what Walmart sells. I don't actually shop at Walmart. Alicia: It’s ok if you do. [Laughs.]Daniela: But it's because I have a wide variety of places I can shop where I live. Tucson is not such a small city that there aren’t dozens and dozens of markets. But I respect the fact that a lot of people shop there, because they do have really great prices. I mean, really, it's a really affordable place to buy food, particularly if you're feeding a large family. If I was feeding a large family, I would definitely go there and buy an extra large bag of chips. Because, man, that's a good deal. Alicia: No, no, no. I mean, the food costs are insane right now. Everyone's doing Reels and TikToks about how much less food they can buy right now. Gas is super expensive. These are the things you have to think about when you are a recipe writer, is really, what are people actually going to have? And what are they going to have access to, and what's going to be affordable. I'm going to do a pantry series for the newsletter too. I'm thinking about that. But also, just by nature of living in a small city on an island have limited options. I don't have maitake mushrooms, as much as I would love to eat a maitake a lot. I can't get them. I can’t always even get organic tofu. I have to get just non-GMO tofu. And these are such little things, but they're things that I really took for granted all the time. And I think a lot of people take for granted all the time, is it—when you're living in New York or something is that you can go to a glorified, one of those glorified, gentrified bodegas and get Miyoko's vegan butter. I have to make a very special trip if I want to do that. There's so many things I have to consider when making decisions that I never used to think about. It makes things way more interesting if you do that, if you think about, like, ‘How can I break something down to its absolute essentials, and still make it really, really good?’ I think that’s where we're, where you get to change people's thinking about what it means to cook at home, and how delicious and how accessible that can be.Daniela: Exactly. I want to go back slightly to something, that point of something we were talking about earlier, which is that this idea of giving people these other options and substitution suggestions opens the door for them to learn about how they want to cook and learn about—I mean, obviously learn about these options. It was also, for me, kind of a rejection of this notion that I think food media has had for a really long time that you must make the recipe exactly as written, or it might work, won't work. I think there was a lot of steering people away from trying things a different way, because then they're gonna come back to the publication and say, ‘This recipe didn't work.’ I think that there is a lot of almost satirical cases of this, where people are writing in and being like, ‘I made this meatloaf, except I didn't use any meat, and it didn't work, you know?’ And it's like, ‘Ok, well, obviously, it wouldn't work.’ But there are ways that you can make substitutions. And I think that it's also giving people permission to trust their instincts a little bit. I guess I don't make any recipe exactly as written, usually. And maybe that's because I'm more confident in the kitchen. But I can also see my friends who aren't as competent in the kitchen looking at a recipe and say, ‘Well, it’s telling me to add a whole tablespoon of salt. Maybe I don't like it that salty. I'm not going to add a whole tablespoon right now.’ I can see them making their own judgment calls. And I want to give them permission to do that. Because I think that's when you feel empowered in the kitchen, you feel more confident. And that's when you open the door to sort of a more exciting cooking life, I think.Alicia: Of course, yeah. And so I wanted to ask you, how do you define abundance?Daniela: You, helpfully, sent these questions in advance. And I've been thinking about this for a while now. And I think just coming at—I mean, I still feel we're in a pandemic. And I have felt very closed off from my friends and family, some other family that I'm not living with. And I felt disconnected from the social environment. And so, I think of abundance as eating with other people. Really sharing a meal with people and relishing the experience of talking to them, whether it's about the food or something else, that makes me think of just a table, a table full of food, but also full of people. I miss people. Alicia: Well, for you is cooking a political act? Daniela: Well, I think yeah, I think any kind of consumption in a capitalist society is political, can be political. But I also think that sometimes when I'm cooking—and this is again, before the pandemic, when I was cooking for people—I was cooking out of love. I was cooking because I wanted to make ‘em happy. So maybe I wasn't always conscious of the decisions I was making in terms of where I was buying my food or what I was buying or what I was cooking, or whetherIt was cooking on gas or electric, whether I was cooking in a stainless steel pot or aluminum. All of these potential decisions were fading into the background. But in general, it is a political act. Alicia: Yeah. Well, thank you so much for coming on today. Daniela: Thanks so much for having me.Alicia: Thanks so much to everyone for listening to this week's edition of From the Desk of Alicia Kennedy. Read more at www.aliciakennedy.news. Or follow me on Instagram, @aliciadkennedy, or on Twitter at @aliciakennedy. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

T-Day Stories From The Korean Vegan, Rodney Scott, Marcia Chatelain, and Joe Yonan

Special Sauce with Ed Levine

Play Episode Listen Later Nov 22, 2021 48:44

On this week's episode of Special Sauce, we hear moving Thanksgiving stories from the Korean Vegan (Joanne Lee Molinaro), pitmaster and chef-owner Rodney Scott, Pulitzer Prize winner Marcia Chatelain, and the Washington Post's Joe Yonan.

thanksgiving stories chefs washington post cooking vegan korean pulitzer prize menus special sauce good eats serious eats holiday cooking rodney scott marcia chatelain korean vegan joe yonan

87: Silver Linings in 2020 and the Best Chocolate Cookie Recipe with Liz Weiss, MS, RDN

Play Episode Listen Later Dec 24, 2020 30:42

2020 was a doozy of a year, and I don’t need to say why! On this week’s show, I look back at my favorite episodes from 2020, the changing food and eating trends we saw during the pandemic, a new killer recipe for Chocolate, Orange & Almond Sparkle Cookies, and the silver linings that sprung from nearly a year of quarantine. Of course, we all had big hopes and dreams for the year, and I even talked about them on episode 67 during my Celebrate 2020 episode. But like so many people out there, I nixed a year of food adventure and travel for an at-home lifestyle that included working (initially) from my dining room table and cooking a heck of a lot more for my immediate family. What were YOUR silver linings? Share a comment below and tell me about the good things that emerged from your COVID life. Today’s show is about silver linings as I want to explore all the good things that came with the difficulties of the pandemic. We’ll wrap up the show with one of my new favorite cookie recipes, Chocolate Orange Almond Sparkle Cookies. It’s a yummy treat for the holidays--or any day! Join me as we take a look back at 2020’s Silver Linings and look ahead to 2021 and new adventures! Show Highlights: How I transitioned to my new stand-up desk and saw immediate improvement in my physical health How I discovered yoga classes at home; my new favorite teacher is Jordan at Burning Wheel How I’ve had great fun discovering new parts of Nantucket with my new eBike How I’ve enjoyed some really good TV shows, like Emily in Paris, The Queen’s Gambit, and The Mandalorian How I’ve been cooking a LOT! Like many of you, I’ve enjoyed the return to family mealtimes How I’ve discovered Master Classes; I’m currently taking a class on Modern Middle Eastern Cooking with my favorite chef, Yotam Ottolenghi How I’ve loved working with my awesome intern from Shanghai who currently lives in Boston; check out Resources for her delicious family recipe for Ketchup Shrimp with Vegetables How I’ve learned to do Zooms, webinars, and TV segments--all from my home kitchen, with the help of some basic lighting and recording equipment Some of my favorite Liz’s Healthy Table episodes from 2020: my visit with Joe Yonan, the author of Cool Beans and food editor of the Washington Post; my visit with Annie Fenn, the doctor and chef whose blog is Brain Health Kitchen; and the relevant shows we did on quarantine cooking, immunity, and food safety Some favorite 2020 Silver Linings shared by listeners My plans for this winter include moving into our new Boston condo, enjoying city life, and waiting for the COVID vaccine As promised, my recipe for Chocolate Orange Almond Sparkle cookies; they are made with gluten-free baking flour, almond flour, cocoa powder, baking soda, salt, eggs, sugar, canola oil, vanilla extract, orange zest, and sparkly sprinkles Glimpses into upcoming shows for 2021; I hope you’ll join us in 2021! Resources: Master Class - Modern Middle Eastern Cooking with Yotam Ottolengi Learn more about Liz Weiss, MS, RDN, Food & Nutrition Blogger, Podcast Host, Author, Speaker, Spokesperson Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog Media Excellence Award winner - Academy of Nutrition & Dietetics

87: Silver Linings in 2020 and the Best Chocolate Cookie Recipe with Liz Weiss, MS, RDN

Bleav in Hot Takes on a Plate

Play Episode Listen Later Dec 24, 2020 30:42

Bonus Episode- 2020 Cookbook Year In Review | Becky Krystal - Staff Writer for Voraciously at Washington Post Food

Cookery by the Book

Play Episode Listen Later Dec 19, 2020

2020 Cookbook Year In Review with Becky Krystal Staff Writer for Voraciously at Washington Post FoodPhoto credit- Tom McCorkle for The Washington Post; styling by Marie Ostrosky for The Washington Post. Intro: Welcome to the number one cookbook podcast, Cookery by the book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors,Becky Krystal: I'm Becky Krystal, I'm a staff writer for Voraciously at Washington Post Food.Suzy Chase: So Becky it's been a year since we last chatted about cookbooks. And I swear, it feels like it's been 10 years.Becky Krystal: Yes!! I was going to say that, it doesn't feel like normal time.Suzy Chase: It doesn't! How has your year been?Becky Krystal: It's been interesting like everyone else's. Our office closed very early on, actually probably before a lot of other offices so we lost access to our food lab and our kitchen and everything else all of our thousands of cookbooks in mid-March and I've been home ever since cooking in my own kitchen testing in my own kitchen. We've had lots of logistical challenges with regard to photo shoots and I was sending and driving cookies around to everyone for our holiday package and for about six months, I had my three and a half year old home with me. So it's been a year - 21.Suzy Chase: What is one of the hardest things you had to conquer cooking in your own kitchen this year? It'll make us all feel better to hear it.Becky Krystal: I think just figuring out well there's a lot, I guess, but figuring out where to put everything actually has been really challenging because I was testing recipe and I recipes and I also have my own cooking supplies. I have the food I was cooking for my family. You know, sometimes I'd have meat marinating for work and other dishes in various states of preparation and my refrigerator and my freezer were just overflowing and I knew I was going to be doing a lot of baking for cookies so I bought 50 pound bags of flour so I have these massive industrial size buckets of flour, basically still sitting in my dining room. So, uh, space is a pretty big challenge, actually.Suzy Chase: You and the Voraciously team put together your favorite cookbooks of 2020. Can you read us the intro to the article?Becky Krystal: Sure. Like all of you, we’ve been at home for most of 2020, cooking more meals in our own kitchens than we ever expected to. Many of us have turned to familiar ingredients and recipes time and time again, when we just needed to get dinner on the table or couldn’t run out to the store. Thankfully, we’ve also had cookbooks to help us get out of the rut. They introduced us to new dishes, new people and new ways to “go somewhere” without actually leaving our homes. Great cookbooks do a lot of things. They inspire us. They make us think. In 2020, our favorite books were tasty and timely, providing us with satisfying meals and food for thought about underrepresented voices and cuisines, how to make do with what you have, and more. We think you’ll find these 12 cookbooks, each selected by a staffer, just as inspiring this year — and beyond.Suzy Chase: So each cookbook was handpicked by a staff member, which I love. And you can read the whole piece over on Voraciously.com. Could you take us through the process of putting this article together this year? What was the criteria you had to work with and who was included in this?Becky Krystal: Yeah, obviously it was a pretty different year this year. Usually we're in our office and we are getting cookbooks so many in hard copies that, I mean, we're literally tripping over them. So we had to obviously shift that because there's only so much we can pile up in our own houses. So we got as many digital copies as we could. We requested hard copies when we wanted to. And it was just, I mean, we had like a Dropbox file with tons and tons of cookbooks. Basically we asked whoever sent us, can you just send us a digital copy? So all year we were looking at cookbooks, we were cooking out of them. Um, my colleagues Ann Maloney and Joe Yonan, as well as myself, would sometimes feature recipes in our columns over the year and that sort of helped us get a jumpstart on what books we were most interested in. It was just a lot of looking over books. And we had a bunch of meetings where we talked about them and what caught our eye. And we were recommending books to each other and dishes to each other. And then we just sort of looked at our most promising ones and what really spoke to us and what we made dishes out of that we liked and was sort of representative of the diversity of what was out there. And that was kind of how we came around to our list.Suzy Chase: I found it was so hard to cook out of the digital copies this year.Becky Krystal: It's really hard to get as good of a feel for a book in a PDF, which is why when we found one that we thought was especially promising, we would go ahead and ask for a copy. I mean, I still don't really like propping my Kendall or my laptop or my phone up in the kitchen to cook with. So it was really nice when I did have books that I could either cook out of, or I even take my cookbooks down to my printer and scan the recipe and then just have the sheet in front of me. So yeah, it is different both in a tactile sense and just like almost emotional sense to not have tons of books in front of you.Suzy Chase: With the pandemic and some cookbooks being postponed or some canceled all together were you able to spot any cookbook trends this year?Becky Krystal: I think once we start talking about some of these books this'll get into it, but you know, there has been more, I think, of an emphasis and interest on spotlighting cuisines and voices we might not have heard about, or as much about things that have not received the attention they obviously deserve in the publishing industry and even in food media. So we get into all the different African cuisines and In Bibi's Kitchen and obviously even the Russian cuisine and Beyond The North Wind and Korean food in My Korea so I think that's really refreshing. There was still a lot of obviously chef driven books, but like some of those books I just talked about, there's also more, I think of an interest in regular people cooking, right? You know the recipes coming from the Bibi's, the recipes coming from the home cooks in Russia, that's obviously appealing to a lot of home cooks who maybe are intimidated or even put off by these really chefy books. Pie. There was a lot of pie this year, which I think is just wonderful. I love that. So that obviously jumped out to me and bread too, especially sourdough, you know, there were books, I think that were already in the works that just happened to coincide with this uptick of people doing sourdough for the first time myself included. Um, so we had New world Sourdough by Brian Ford. We had Living Bread by Daniel Leader and Lauren Chattman. So I think those are the things that jump out at me in terms of what we could sort of spot this year.Suzy Chase: Okay. So we're going to chat about five of the cookbooks on your list. First off is your personal pick One Tin Bakes by Edd Kimber. What drew you to this cookbook?Becky Krystal: Well, it's baking book and I am a passionate baker. It's definitely my strongest suit. I love the idea that as the title says, everything is made in a 9 by 13 pan, which is not the most glamorous pan it's, you know, the brownies and the blondies and in England, they talk about the tray bakes and stuff, homier things but Edd just had so many different ideas for how to use this one piece of equipment that is inexpensive and really versatile. I mean, I looked through and I wanted to make almost everything in there, which is always a good sign. And I felt like I could, the recipes are really approachable and extremely well-written, which I think is not always the case in cookbooks. And it's not the like sexiest thing to talk about, but a well-written recipe is just absolutely priceless and it's a beautiful book to look at Edd shot all the pictures so it really draws you in. And I just, I think it's lovely. It's not huge, which I also like, because I can feel overwhelmed when I sit down with a book that's like 200 recipes, but there are 70 and you think I could make a lot of these and everything I've made has turned out really great so far.Suzy Chase: Well, baking is not my strong suit. So I loved this cookbook because it seemed super accessible. It wasn't intimidating for me at all.Becky Krystal: Yeah, no, that's, that's definitely true. I mean, they're really, really easy kind of one bowl, couple of ingredient recipes. There are ones that if you feel confident in your skills, you can tackle those. You know, there are a couple of rolled cakes or the layer cakes that sort of stand on their side. So there's a spectrum, but most of it is really approachable even for, I would say beginning bakers really.Suzy Chase: It's funny cause we were talking about the term tin and I said, you know, here in the U.S. we say the word pan and he told me the story about how he actually pitched the title one pan bakes to the publisher. And they were like, um, no, the word pan does not sound nice in the title.Becky Krystal: Yeah. Well, it's also like, it sounds a little more savory almost, you know, there's a lot of talk here people love one pan meals and stuff like that so probably if I heard that, I guess even if you said one pan bakes, but there's something more lyrical about one tin bakes. I agree.Suzy Chase: And I made my very first Dutch Baby out of this cookbook. Did you make the Dutch Baby?Becky Krystal: I did. I actually highlighted it in my regular recipe column a couple of months ago. And it was super popular. I mean, it actually is one of our most popular baking recipes of the year. It's great. I did it with berries. I even tried it with apples. It's so fun and so easy. I thought it was such a delightful recipe.Suzy Chase: I'm going to make that on Christmas morning because it's so easy and it's kind of a showstopper.Becky Krystal: Yeah. You got to get the picture right after it gets out of the oven because it does tend to start to like collapse a little bit. So get your Instagram picture right when you pull it out.Suzy Chase: That's a really good tip now too In Bibi's Kitchen by Hawa Hassan with Julia Turshen. So I think this book is a real gem of 2020, because it fills the void in the cookbook market for African cookbooks. So who chose this cookbook on your staff and why did they choose it?Becky Krystal: Yeah, this was the pick of my colleague Olga Massov who's an assignment editor with us. She is a cookbook author and co-author in her own right so she knows a good cookbook once she sees one. I mean, she just raved about this book. It's an extremely practical book because that's the type of cooking that these women do. It's a lot of pantry ingredients. It's not very long ingredient lists. There aren't a lot of expensive ingredients because often these are people just cooking at home. And even in some parts of the world where these women are from or where they live, they can't access certain ingredients. Even in some places, meat is a rarity. So it's approachable also. I mean, I keep using that word, but it's true. Obviously also with the Black Lives Matter movement, it was incredibly timely to showcase these women who are in Africa or who have immigrated to other places. It was very human, right? Cause each chapter highlighting each of the eight countries has interviews with the women. It's not like, you know, one of these glossy lifestyle books, it teaches you about the cultures. Each intro also includes facts about the countries like their economy and the religion and language geography, stuff like that. It doesn't feel clinical though. It feels like you're just learning something. And it also fights this misunderstanding that African food is all the same. It gets lumped together a lot. And there are obviously differences and each of these countries deserves to be looked at on its own as opposed to, I mean, a massive continent, right? I mean, you would never dream of saying, Oh, European food, but that's what happens with African food.Suzy Chase: Totally. That was my biggest takeaway. Just the diversity of the food on the continent. And it's not a country. Like people think it's a country. It's not.Becky Krystal: I mean, how many more people are in Africa then all the other countries and other places combined I mean, it's unfortunate that it gets lumped together. And I think we all need to do better about making sure we highlight these different cultures and recipesSuzy Chase: Now to My Korea by Hooni Kim.Becky Krystal: Yeah. My Korea was actually the pick of our restaurant critic, Tom Sietsema. It's funny because Tom loves doing stuff like this because he is always, well, I was going to say dining out, he's doing mostly takeout these days. So he loves being able to dive into a book that he can cook at home. And he went shopping at H Mart and got ingredients. And he loved the fact that this is such a great book for people to get a better idea of Korean food. You know, it's not quite the same as Africa, but a lot of us, we think, okay, Korean barbecue, maybe some kimchi, whatever. And there's so much more to this cuisine. And it's just a beautiful book to, you know, Tom, it's a very visceral book. When you look at the photos, there are lots of little things you can start adding to your pantry to add flavors like, you know, the goguchang and the chili flakes and dried anchovies. And a lot of this frankly, is very appealing to me right now in this winter weather, you know, he's got stews and short ribs and dashi. I actually talked to him when I, we ran his bulgogi recipe in conjunction with the story and he said, I wanted to write a book to introduce people to Korean food and I think he succeeded incredibly well.Suzy Chase: I had him on the podcast in late April when we were like the epicenter of the pandemic. And it was a really hard time for him, but he was so smart because he pivoted with his two restaurants to do meal kits and my family and I have gotten his meal kit about almost every week. It has gotten us through this pandemic. It's so good and it's so much food!Becky Krystal: It's also really smart because especially now when so many of us are not doing a lot of grocery shopping, not everything is going to be available when you take your one little trip to the grocery store so if he's helping people get access to these ingredients and dishes, they might not otherwise be able to do in their streamlined kind of shopping then yeah that's a really great idea.Suzy Chase: This is my favorite kind of cookbook because it tells his personal story and then weaves in the recipes.Becky Krystal: Yeah, no, that's really refreshing. I mean, if you want someone to commit to reading and cooking out of your cookbook, I think there has to be some kind of relationship with the reader. I think at least I personally enjoy that voice of the author and learning something about them and why this matters to them. I think it makes you want to invest in it more too.Suzy Chase: We love Hooni.Becky Krystal: Yeah. He's, he's great. I learned a lot from him just inspeaking to him, you know, about his, his recipes.Suzy Chase: Totally, I had him on again in September because I wanted to get an update and he's just so wonderful to chat with.Becky Krystal: Yea he is.Suzy Chase: So next is Beyond The North Wind by Darra Goldstein.Speaker 2: Yeah. This was the pick of Tim Carman who's one of my fellow staff writers. It's such a beautiful book to look at and to read. And like I said, there is a lot that I think people don't know about Russian cuisine and like some of the other books too, the recipes often don't have a ton of ingredients they're usually pretty accessible. You know, not a ton of us around here have access to buckthorn, which is like one of her favorite things to call for but she makes a point of saying like, okay, if you don't have like the horseradish leaves or currant leaves it'll be okay. And one of the things Tim pointed out and something that she sort of alludes to in the book is that, you know, how long, like Rene Redzepi has been teaching everyone about fermenting and foraging and stuff and that sort of caught our attention. People in these places in Russia have been doing stuff like this for a long time, fermenting things and kombucha and all this stuff and I think that's probably not something many people know about and you know, it's just the classic making do with what you have nd that's what these people have been doing for hundreds of years, especially in these places that are very far North.Suzy Chase: My two takeaways from this cookbook, um, were Russians love the taste of sour and they also love honey. I made her honey cake.Becky Krystal: Yeah. Honey cake is also think maybe having a little bit of a moment, you know, there was the Baking At The 20th Century Cafe book, which also had like a really famous honey cake recipe. I mean, I think that's incredibly timely. They've been doing honey using honey for, you know, hundreds of years. And, and I get questions from readers who don't want to use refined sugar and I feel like I should just refer them to a lot of the recipes in here because before they had access to the beet sugar and stuff, they were cooking with honey and it's trendy for some people, but not for these people who it's their tradition.Suzy Chase: This cookbook is almost like a trip to Russia. Her photos are extraordinary.Becky Krystal: Yeah. Actually I was reading it last night and it was called and I was under my blankets and I felt like this feels very appropriate and I could almost see, you know, the Northern lights and the snow. And you know, it's the same with My Korea also and In Bibi's Kitchen, I mean the photography itself also is really important to setting the mood and helping you feel like you're really going somewhereSuzy Chase: The last cookbook we're going to chat about as Modern Comfort Food. I mean, God love Ina for pushing up this publication of the cookbooks so we could all have it mid pandemic.Becky Krystal: So Modern Comfort Food was the pick of Mary Beth Albright, who is our food video guru. And I mean, it's delivers on what it promises, right? It's nothing in the right way. It's nothing that you're like, Oh, I've never heard of that. Right. I mean, she says, she likes to find the things that appeal to us and puts her twist on them. So yeah, tomato soup and grilled cheese. She's got a shrimp and linguine fra diavolo. She uses that same spicy sauce to do the spaghetti squash bake, which I've really been wanting to do since I have one from my farm box, it's friendly and it's not intimidating. And I think for those people who are turned off by extremely novel things or people who are just devotees of Ina, they're not going to be disappointed in this book.Suzy Chase: She's just so real. Like in the cookbook, she wrote about the evolution of a recipe with her Boston Cream Pie that she'd been trying to perfect for years. And I was like, you know, she didn't have to tell us that she's been like struggling to perfect this for years. So I was so thrilled to read that story, how she was chatting with Christina Tosi and she suggested something like a syrupy glaze that you brush on the cake to give it lots of flavor and it also keeps it moist. And so I love that story and how real Ina is.Becky Krystal: Yeah. I mean, we've all been there. Like, there's just this thing that's bugging us and we're trying to master a recipe. And so yeah, I found that very relatable and I found the idea of an orange scented cake and pastry cream in Boston Cream Pie, just, I mean, yeah, 10 out of 10 we'll eat.Suzy Chase: So I had on Trent Pheifer and he has his Instagram and blog called Store Bought Is Fine and he's cooking his way through all of Ina's recipes. Are you familiar with him?Becky Krystal: I am not actually. I think I need to, I know but yeah, it's like he's pulling a Julie & Julia thing, but with Ina which sounds really fun.Suzy Chase: Exactly. Oh my gosh, you have to follow him on Instagram. He's amazing. And he was so much fun to talk with. So what are you looking forward to eating in the new year and what cookbooks are you looking forward to in 2021?Becky Krystal: I am looking forward to eating anything that I don't cook. Um, I've been doing, you know, we've been doing takeout, but, uh, I definitely miss eating what my colleagues make for me. Um, I sometimes will get things that they drop off or if I take home from a photo shoot, but I definitely miss that. And yeah, sitting in a restaurant meal, definitely. Cookbooks. Obviously my list is a little baking heavy because I love baking. Uh, so the things that jump out to me there, Roxanna Jullapat who contributed one of the cookies to our holiday cookie issues has a book called Mother Grains coming out. A lot of whole grains. We previewed a recipe from there, with Linzer cookies that are made with corn flour and we're really excited about that one. The Cookie Bible by Rose Levy Beranbaum, who I know you've talked to I think. I mean, of course that's going to be good. Zoë Bakes Cakes by Zoë François who is someone who I absolutely adore. She's great on Instagram and I swear by her. Artisan Bread In Five Minutes A Day that she's done with Jeffrey Hertzberg, To Asia With Love by Hetty McKinnon, who also contributed a cookie to our package. She's great. I mean, she's one of those people who also seems to be always churning out books and recipes, and they're all interesting I mean, I just, and people are always making her recipes. I'm really excited about that one. Life Is What You Bake It by Vallery Lomas who is also really fun baker and she was a previous winner of The Great American Baking Show. Got a shout out to Dorie Greenspan who I know, and also just absolutely adore Baking With Dorie Sweet Salty & Simple, sort of more on the savory side. Julia Turshen who we talked about with In Bibi's Kitchen and she has a book coming out Simply Julia 110 Easy Recipes For Healthy Comfort Food. And then one of my other favorite people, Patty Jinich has another book coming out, Patty Jinich Treasures Of The Mexican Table Classic Recipes Local Secrets. I think that also has the potential to do a lot of what we've talked about with these other books in terms of introducing people to different ideas and sort of more home cooking. So those are some of the things I'm really jazzed about for 2021.Suzy Chase: For me, in 2021, I'm looking forward to eating a chef cooked meal inside a restaurant, not on the street or take out and I'm eagerly awaiting Water, Wood, and Wild Things, Learning Craft and Cultivation in a Japanese Mountain town by Hannah Kirshner. I can not wait for that. So head on over to Voraciously.com to check out all 12 of their favorite cookbooks of 2020, and thanks so much, Becky for coming on Cookery by the Book podcast.Becky Krystal: Thanks Suzy. Let's do it again next year!Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Pandemic Thanksgiving with Joe Yonan

Play Episode Listen Later Nov 23, 2020 39:22

Washington Post Food & Dining Editor Joe Yonan joins Rob Petrone to discuss Thanksgiving in the COVID-19 era. The two also debate turkey cooking methods and which sides you can (and can’t) live without.

Joe Yonan Talks About Beans and Being Seen

Communal Table

Play Episode Listen Later Oct 15, 2020 71:30

Before COVID-19 brought life as we know it to a halt and people started hunkering down at home, stirring up comforting stews, Joe Yonan stopped by Food & Wine headquarters to talk about his gorgeous—and prescient—new cookbook, Cool Beans. The Washington Post food editor opened up about his decision to eliminate meat from his diet, how he decides what and whose stories to tell, and the effect that testing a bean cookbook has on a marriage. Buy Cool Beans https://www.amazon.com/Cool-Beans-Ultimate-Versatile-Plant-Based-ebook/dp/B07RLRS57C?ots=1&tag=foodandwine06-20&linkCode=w50 Wait, There's Actually No Need to Soak Your Beans https://www.foodandwine.com/beans-legumes/do-beans-need-to-be-soaked-before-cooking Food & Wine Pro https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit megaphone.fm/adchoices

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602: How to Break Into Food Writing and Reporting With Joe Yonan, The Washington Post [Espresso Shots Episode]

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Play Episode Listen Later Oct 7, 2020 18:39

Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He writes The Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. The post 602: How to Break Into Food Writing and Reporting With Joe Yonan, The Washington Post [Espresso Shots Episode] appeared first on Time4Coffee.

77: Cooking with Beans with Joe Yonan

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Play Episode Listen Later Jun 11, 2020 54:01

They are healthy, nutrition-packed, and can be the building blocks to some pretty delicious, yet hearty meals. There is perhaps no food quite so convenient, versatile, and humble--finding a home in even the tightest of food budgets. What is this miracle food of which we speak? Beans! They come in so many different varieties, and the meal possibilities are endless. A kitchen without beans is like a day without sunshine. Beans are versatile, delicious, nutritious, and they add an endless array of recipe possibilities to meals, snacks, and desserts. I use them all the time in my everyday cooking, and so does Joe Yonan, author of the new cookbook, Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein. If you've been cooking more and more and more these days at home, then you'll love the recipes, kitchen wisdom, and cooking advice from Joe Yonan. He's the Food and Dining Editor for The Washington Post, and as you'll discover on this week's show, he's also the master of cool bean cookery. Oh, and wait till you hear about his recipe for Harissa Roasted Carrots and White Bean Dip and Julia's Deep, Dark Chocolate Mousse. Let’s get cooking with Joe! Show Highlights: Get to know Joe better How Joe became interested in food shopping and meal prep at eight years of age How the coronavirus crisis has affected the restaurant industry and food journalism The new website geared to novice cooks with recipes, tips, and guidance for beginning cooks: Voraciously The silver lining to the pandemic: more people are interested in cooking at home, and family dinners have made a comeback How Joe became fascinated by beans as a vegetarian for the past eight years Benefits of beans: incredible nutrition, packed with fiber, vitamins, and minerals, versatile, shelf-stable, and affordable How beans are a common denominator in “blue zones,” places across the globe where people live longer than average Benefits of dried beans over canned: they are cheap and include many different varieties that aren’t canned; also, you have more control in the cooking process and texture and have the cooking liquid that can be added to dishes for extra flavor Joe’s rules for cooking dried beans and his take on the “to soak or not to soak” question How kombu (dried seaweed) helps digest beans to reduce flatulence and soften the beans Joe’s favorite recipe in Cool Beans, Lalo’s Cacahuate Beans Joe’s recipe for Harissa Roasted Carrot and White Bean Dip, which uses harissa (a North African chili paste); toss the carrots with harissa and roast them at high heat (chipotle peppers in adobo sauce can be substituted) and puree them with a can of white beans with mint and lemon juice Where Joe’s inspiration for recipes comes from The adaptability of beans in many recipes, since they are a vegetable AND a protein that’s starchy Gateway recipes for beans include hummus, chili, and purees to use in soups and pasta Joe’s recipes for Julia’s Deep, Dark Chocolate Mousse and Black Bean Brownies Resources: Photos by Aubrie Pick, food styling by Lillian Kang, courtesy Ten Speed Press. Joe Yonan Food and Dining Editor, The Washington Post Cool Beans: The Ultimate Guide to Cooking With the World's Most Versatile Plant-Based Protein is out NOW from Ten Speed Press. Find Joe on social media! Instagram Twitter Facebook Read more on my website!

77: Cooking with Beans with Joe Yonan

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Play Episode Listen Later Jun 10, 2020 54:01

Joe Yonan is Cool Beans

HRN Happy Hour

Play Episode Listen Later May 14, 2020 56:03

This week’s guest is totally ‘cool beans!’ Joe Yonan is the Food and Dining editor of The Washington Post, supervising food coverage in the features department. He is the author of the new cookbook Cool Beans that came out in February 2020. He joins the Happy Hour crew to talk about cooking beans, stretching your yeast supply by baking long-fermented breads, and how WaPo is working to serve home cooks amid a global pandemic.HRN Happy Hour is powered by Simplecast.

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Cool Beans | Joe Yonan

Cookery by the Book

Play Episode Listen Later Mar 2, 2020 17:14

Cool BeansThe Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 RecipesBy Joe Yonan Intro: Welcome to the number one cookbook podcast, Cookery by the Book, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Joe Yonan: Hi, I am Joe Yonan. I'm the food editor of the Washington Post and my latest cookbook is called Cool Beans.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend, I'm always looking for new people to enjoy Cookery by the Book. Now, on with the show. You're the food and dining editor at the Washington Post. You have multiple James Beard awards and an ICP award, and you're the best thing to come out of West Texas since Buddy Holly. So I met you last April when I was at WaPo meeting Bonnie Benwick, and we chatted briefly about this cookbook and I'm so excited to talk with you about it today on my podcast.Joe Yonan: Thank you. Thank you so much for having me.Suzy Chase: So when you started writing the first drafts of this cookbook, could you see the bean trend on the horizon for 2020?Joe Yonan: I mean, I felt something coming together, but I can't say I knew exactly and was incredibly confident that it was going to come true. I certainly have been in love with beans for so long, but I certainly felt that with the growing interest in plant-based cooking and then with the exponential growth of interest in a little appliance called the Instant Pot and then continued interest in Heirloom Beans companies like Rancho Gordo. I did start to sense that the timing might end up being really good.Suzy Chase: I love that beans are starting to play a starring role in American dishes.Joe Yonan: Yes. I mean, I feel like one of the reasons that maybe beans have the reputation or have had the sort of fusty reputation that they have had here has been that, in our own cooking, they've been associated a lot with the past and with maybe with the '60s and '70s and maybe the health food movement. Whereas in other countries, of course, they've been the bedrock of cuisines for centuries.Joe Yonan: And I think we in America sometimes have historically paid more attention to the really high-end cooking from other countries. The classical cooking, the celebration cooking. And beans have for so long been really an everyday ingredient or they've been the source of sustenance for people who were trying to make ends meet, but who knew that they could depend on this incredible shelf-stable source of nutrition and they knew how to cook it in really delicious ways. And I think we've been paying more and more attention to that kind of cooking over the last few years.Suzy Chase: You wrote in the cookbook, "My own bean journey took a turn about a decade ago." What happened then? It sounds so mysterious.Joe Yonan: Right. A little fork in the road. It actually was very gradual. I started realizing that I was... It's like that horrible song from a couple of decades ago, I think I'm turning Japanese. I started realizing that I thought I was turning vegetarian. And it caught me off guard a little bit. I remember I was planning dinner, a dinner party over the weekend and I was trying to decide what to make and I opened up my freezer and fridge and was looking through my pantry, like you do, and I noticed that in my freezer there were all of these pounds and packages of really beautiful, humanely raised meat that I hadn't been cooking at home.Joe Yonan: I had been waiting for the chance to make for other people because I wasn't really cooking meat at home for myself. And that's when I started realizing that I was really moving toward a plant-based diet instinctively and I was feeling better and better as I did. So I just kept moving in that direction. And beans were always part of it. I also write that I'm not sure I would have actually continued along that path if was not for discovering beautiful heirloom beans by Rancho Gordo. Really they changed the way that I thought about beans.Suzy Chase: You touched on this a few minutes ago, but in Cool Beans you teach us home cooks how to cook beans in a slow cooker, on the stove, and in the Instant Pot. Can you talk a little bit about that?Joe Yonan: I'm just puttering around the house. Certainly, I will just put a pot of beans on the stove or even in the oven and cook them really gently. I like to bring them to a boil for 10 or 15 minutes at the outset and then lower the heat as low as it can go and cook them really slowly. And that's beautiful. The house fills up with that beautiful smell of beans cooking and it's wonderful. I'd sometimes even cook them in this clay bean pot that a friend gave me and that's an incredible way to cook them as well.Joe Yonan: But on any given weeknight when I really want a pot of beans pretty quickly and I should say more and more, even on the weekends, I do turn to my trusty Instant Pot. There's nothing easier than the whole set it and forget it thing. You don't have to wait and watch until it comes up to pressure and then adjust the heat, you don't have to set a timer to know when it's done and then turn the heat off or down or whatever you're doing. You just set it. And what happens is, you get these really nicely cooked beans, but I do think that the key with an Instant Pot is to cook them uncovered for maybe another 10 or 15 minutes after you cook them. It concentrates the broth. The Instant Pot, like other pressure cookers too, is so sealed up tight that there's no evaporation of liquid when the beans are cooking.Joe Yonan: So unlike when you have it on the stove top or in the oven where it's cooking slowly, the water just stays in there. And so it can be, the broth can be a little more lackluster than when you cook it on the stove top. As Steve Sando of Rancho Gordo puts it, "It breathes life back into the beans." The instant pot proves that you don't really have to soak beans. There's reasons why you might, which I'm sure we can get into, but you really don't have to and it makes beans a product that you can, an ingredient, a fabulous ingredient that you can make any day of the week.Suzy Chase: Speaking of broth, I always thought that you needed to throw in a ham hock or some chicken broth to make beans flavorful. So you're saying the beans make up the flavorful broth on their own?Joe Yonan: Absolutely. You need salt, of course, like you do with any good cooking. But yeah, the beans, especially I would say, if you haven't soaked the beans, soaking, there's lots of reasons why you might want to soak, but if you soak you definitely lose some of that flavor, especially with a thinner skinned bean like a black bean. Try them side by side. Soak a pound of black beans and cook it next to a pound of black beans that you did not soak and just be prepared to marvel at the difference. One is inky black and full of flavor and one is grayish, pale lavender and not as much flavor.Joe Yonan: Yeah, I really wanted to prove to people in this book that you don't need that ham hock. That I think that when beans are cooked from dried, especially if they're high quality beans, but even really good supermarket beans, I talk a lot about Rancho Gordo and companies like Camellia, but I also really like Goya if you're getting supermarket beans. And if you cook them from dried with salt and with kombu, which I like to use, it's a dried seaweed from Japan and it helps actually soften the beans and maybe a bay leaf, an onion and garlic and you cook them until they're really tender.Joe Yonan: I think that that broth rivals anything that you can get from a chicken. Honestly. I mean I've cooked with chefs who might cook with this fabulously talented Mexican chef, Mexican-American chef, Christian Arabian here in DC. And the first thing that he did after he cooked this incredible pot of black beans, before he did anything else with it, was pour out two cups of the cooking water, the cooking liquid, and we sipped it like a soup. That's how delicious it was. There was nothing else in it.Suzy Chase: So the USDA categorizes beans as a protein and a vegetable.Joe Yonan: Yeah.Suzy Chase: And even the folks living in the blue zones where people live the longest and eat the healthiest eat one cup of beans per person a day. Can you talk a little bit about the nutritional aspect of beans?Joe Yonan: People know the song, right? Good for your heart.Suzy Chase: Why don't you sing it?Joe Yonan: I'm so sorry to inform you that I happen to be coming down with a cold so I won't be able to fulfill your-Suzy Chase: Oh shoot.Joe Yonan: singing request Suzy today, any other day.Suzy Chase: Okay.Joe Yonan: Well, they, so what I find most amazing about beans, I mean certainly the nutritional benefits include antioxidants and fiber really is the big one. But yes, they also improve our gut health. There's some school of thought that the very thing that we find difficult to digest, the oligosaccharides also is feeding our gut biome. So maybe when it comes to flatulence, we should all just give each other a break, open some windows and get used to it. The page in which I talk about this in the book, I headline, let the music play. With the idea being that it's really not that big of a deal unless you find it uncomfortable.Joe Yonan: And I know some people certainly find it actually uncomfortable. And for those people I want, certainly want them to try to do what they can do to reduce it. But beans also, they help stabilize your blood sugar. They might lower your cholesterol. One of the most interesting things that I came across in my research for the book was that there have been studies published that meals based on beans are actually more satisfying than meals based on animal proteins, meaning that people were full longer and reported a higher sense of satiety.Suzy Chase: I find that too, don't you?Joe Yonan: Yeah. Oh yeah, yeah, absolutely.Suzy Chase: And you don't feel as weighed down.Joe Yonan: Right. They're simultaneously satisfying and, and yeah, I mean, to me they're energizing, so I always feel great when I eat them.Suzy Chase: So I can't get into aquafaba.Joe Yonan: Okay, want me to help you?Suzy Chase: Yes please.Joe Yonan: Well, I would say you should try a recipe like the chocolate mousse recipe in Cool Beans. It's really easy and shows off how easy it is to use aquafaba the way you would use egg whites. It's based on Julia child's classic chocolate mousse recipe and I wish I could tell you that I labored and tested and retested and tweaked and all of this to make it work. But the fact is it worked the first time, it's just, aquafaba was "discovered" by a, I believe it was a French vegan pastry chef who was looking for something to substitute for eggs and had canned chickpeas around, as you do and realized that the liquid and the viscosity of the liquid reminded him of egg whites. So he just thought, "Oh, I wonder if they wouldn't whip up like that." And they do. I mean you can whip them and add sugar to them and they turn silky white and glossy and they'll hold stiff peaks.Joe Yonan: Especially if you use a little cream of tartar, which I did in the mousse recipe. It stabilizes them the same way it stabilizes egg whites. I only use it in a couple of places in the book for that recipe, and then I make a margarita. That's sort of a twist on one that Jose Andre serves at a restaurant here in DC that has what he calls salt air on top, which is this layer of salty foam that I'm sure they're putting through a nitrogen canister or CO2 canister or something to get the foam, but I do it with the aquafaba.Suzy Chase: Yesterday I made your recipe for Texas-Style Bowl O’ Red Beans.Joe Yonan: Excellent.Suzy Chase: On page 112. Can you describe this?Joe Yonan: I am a Texan and when you're a Texan, then you find yourself telling people all the time, "That's not real chili, that's not real chili." Because real Texas chili doesn't have beans. It doesn't have tomatoes. It's really just chili con carne ne, right. It's chilis with meat. Well, when you are a Texas cook, who used to be a purist but find yourself not eating meat anymore, you have to give all that up. Don't you, Suzy?Suzy Chase: You aren't really giving anything up.Joe Yonan: No. I guess what I'm mean is you have to give up the purism.Suzy Chase: Yeah.Joe Yonan: That's the only thing you're giving up is the sense that like this is the only way to cook a pot of Texas chili. But then when I was researching the book, I thought, I really love the straightforward nature of that Texas bowl of red they call it. It's just so complex in flavor, but it's so straightforward and you just treat the meat in that recipe so wonderfully that I thought, "Why don't I just all of that same technique and ingredients but use beans?" So that's what I do in this recipe. It's mostly kidney beans, red kidney beans, and a smaller amount of black beans. I like the combo together.Joe Yonan: I don't usually cook different varieties of beans together. But this is one where I thought that it worked and you cook them for so long, either on the stove top or you can certainly do it in the pressure cooker for a much shorter period. And they just get really, really tender packed with flavor. I like to mash a little bit of them in the pot and leave some of the other ones whole. And then you've got this incredible flavor and it's all beans. And you do the same thing you would do with a purist Texas chili and serve it with those simple accompaniments on top.Suzy Chase: So I was nervous about using dry beans and I thought it wouldn't be as creamy as canned, but oh my goodness. After five hours of simmering, I had the best pot of glorious beans. I can't wait to put it on my eggs tomorrow too.Joe Yonan: Great.Suzy Chase: I'm so excited. Yay. Now for my segment called my favorite cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Joe Yonan: Wow, that is a question. All time favorite?Suzy Chase: All time.Joe Yonan: All time. All time. All time. There's been a lot. I've had a lot of time. Well, I'll tell you, I'm a huge fan of Amy Chaplain's work. She wrote Whole Food Cooking Every Day, and I think her recipes are stellar. And whenever I cook out of a book, I met, I know Amy, she and I are friends and I'm so jealous of, I don't know, her effortlessness in the kitchen. She's Australian and she's got that incredible palette and everything she cooks is incredibly bright, flavored and everything comes together so wonderfully and it feels so, I don't want to say healthy, it feels nourishing, which I think is a different feeling. But God, there's so many others that I feel like I could mention. I mean Madhur Jaffrey's books. I'm a big fan of Anna Jones, the British Vegetarian Cookbook author. Oh God, I'm leaving out a million, million people.Joe Yonan: But I would say off the top of my head, if I had to pick one, even though it came out recently, it would be Whole Food Cooking Every Day.Suzy Chase: Where can we find you on the web and social media?Joe Yonan: I make it so easy for people. So everything about me is just Joe Yonan. So it's www.joeynan.com. It's Twitter handle @joeyonan. It's Instagram, Joe Yonan. It's Facebook Joe Yonan. No fancy names. Just me.Suzy Chase: This has been so much fun. Thanks Joe, for coming on Cookery by the Book podcast.Joe Yonan: Thank you for having me, Suzy. I loved it.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Crazy for Beans: Salads, Stews, Ceviche and Pies - Joe Yonan Goes Nuts Over Beans

Christopher Kimballâ€™s Milk Street Radio

Play Episode Listen Later Feb 21, 2020 51:13

The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche. Plus, we try to find out if somebody actually paid $99,900 for a gorilla-shaped Cheeto; we make Palestinian Upside-Down Chicken and Rice; and Dr. Aaron Carroll asks: Is diet soda bad for us? Get this week's recipe, Palestinian Upside-Down Chicken and Rice (Maqlubeh): https://www.177milkstreet.com/recipes/palestinian-chicken-rice-maqlubeh Read “The Dangerously Cheesy Collectible Cheetos Market” by Tove Danovich: https://theoutline.com/post/8083/cheeto-ebay-rare-market-harambe This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

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Beans

Foreman and Wolf on Food and Wine on WYPR

Play Episode Listen Later Feb 12, 2020 48:46

Beans are a great source of nutrition and a versatile element in delicious dishes spanning many cultures and time periods. On this live episode, Tony and Chef Cindy are joined by Joe Yonan, the two-time James Beard Award-winning food and dining editor of The Washington Post. In his newest book Cool Beans, Joe shows how beans can save you from boring dinners, lunches, breakfasts–and even desserts. Joe chats with Tony and Chef Wolf and we take your comments about your favorite bean preperations.

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Bonus Episode- 2019 Cookbook Year In Review | Becky Krystal Washington Post Lead Writer Voraciously

Cookery by the Book

Play Episode Listen Later Dec 21, 2019 16:00

11 cookbooks that inspired us in 2019 according to The Washington Post.Photo credit- Stacy Zarin Goldberg Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Becky Krystal: I'm Becky Krystal. I'm the lead writer for Voraciously at Washington Post. Voraciously is a part of the Washington Post food section where we are aimed at beginner and intermediate cooks. We try to take the mystery out of cooking, teach a lot of basic recipes, interesting recipes, and really try to walk people through all kinds of ingredients and things we think are really helpful to know in the kitchen. Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now, on with the show. So Becky, you're the lead writer for Voraciously at Washington Post Food. How long have you been with the newspaper? Becky Krystal: I've actually been here for 12 years, not the whole time with food. I started out actually writing about TV, which was really fun, and I've kind of been food and food adjacent for the past 10 years, but Voraciously has been my full time gig for about the past two years. I'm actually a home-taught, self-taught cook. I didn't go to culinary school. It's been the school of culinary hard knocks, if you want to call it that, but I've learned a lot and I think everyone else can teach themselves how to cook too.Suzy Chase: I just read an article in Fortune Magazine yesterday that was all about discovering the allure of cookbooks. Why do you love cookbooks? Becky Krystal: I love being inspired by cookbooks, obviously. Of course, making new dishes out of new cookbooks is a very obvious thing to do, but I also just like to read cookbooks, kind of like I do novels, looking at the photos and learning about new ingredients. I think a lot of, actually, my reading is kind of recreational, as opposed to, I'm going to make something out of every book, because I don't necessarily have that kind of time. I love looking at the photos, seeing what other people are doing in terms of art direction in photos because we do a lot of that here at Voraciously, and just learning about ingredients and dishes that I have not cooked before.Suzy Chase: The article in the Washington Post is 11 Cookbooks That Inspired Us In 2019. Each of these 11 cookbooks are handpicked by a staff member. You can read the whole piece over on washingtonpost.com. Could you take us through the process of putting this article together? What was the criteria you had to work with, if any? Becky Krystal: Yeah, it's a very scientific process. Actually it's pretty casual. We had a couple ... We have a weekly staff meeting, and so over the course of a couple then we sort of threw out ideas about what each of us are interested in. Obviously we want to make sure that we don't have a ton of overlap. Not everyone's cooking the same cuisine or not everyone's doing baking books. But really we just talked about books that inspired us, books that we cooked out of, books that we just saved on our desk. That's a major criteria, because we get so many that come and go, and if you have even just held onto a book, of probably hundreds we get a year, that's already a good sign. Yeah, we just all kind of picked one and it ended up working out well. We got a really good diversity of types of food and authors. Suzy Chase: What are some cookbook trends you saw this year? Becky Krystal: It's almost like there are too many trends to be any trends, because there are so many different types of books, and the common themes, there's been a lot of the specialty diets, keto, paleo, gluten-free, vegan, low sugar, stuff like that. Obviously Instant Pot multi-cookers are still a huge powerhouse. I'm just looking at our closet right now and there's Mexican Instant Pot, Mediterranean Instant Pot. Basically any type of Instant Pot is going to be out there. We saw a lot of deeper dives on global cuisines. We featured Island Kitchen, which was about cuisine from some of the Pacific islands, Mexico with Oaxaca, Sichuan food, a lot of immigrant-based cuisines, which are very timely with what's going on in our country. And then a lot of, there are people who are experimenting with more personal and casual approach to recipes and cookbooks, so people are kind of pushing the boundaries.Suzy Chase: Let's go for a few of these cookbooks on the list. First, All About Dinner by Molly Stevens. One thing that makes this cookbook stand out for me is that you get Molly's teacherly voice on the page. It's easy to follow the directions and succeed with every recipe you make of hers. Becky Krystal: Yeah. Molly, I've interviewed Molly a few times for stories and looked over some of her cookbooks, and like you said, she's a great teacher, and not intimidating. She's not going to give you imposter syndrome. She really wants to teach you, and that's what we liked a lot about this cookbook. She has lots of these sidebars where she pulls things out on the side of the page, or she throws in a few pages on perfecting pilaf for example, or boiling rice, or the difference between red and green curry paste. She doesn't want to just throw things at you, she wants you to understand either the ingredients or the methodology. The food in there is really approachable. It's not necessarily overly complicated. It skews a little bit towards comfort, but interesting. There's a pork loin with a miso glaze on there. And my colleague Emily Heil who chose this book, the book got her really into sumac, which is one of my favorite flavors. So you can learn a lot but also make very approachable dinners that you'll probably just keep making over and over again.Suzy Chase: Now to Vietnamese Food Any Day by Andrea Nguyen. I like that Andrea focuses on ingredients that are easily accessible. You don't need to go to the Asian market. Becky Krystal: Yeah, a lot like Molly, Andrea is someone else I've talked to and she also is a really great teacher and, like you said, the accessibility of the ingredients in this book is awesome. Her family came from Vietnam, and when they ended up in California, they obviously didn't have access to the types of ingredients they had where they came from. And so it was this combination of couple hours trip for one big shop, and then we're going to deal with whatever our local grocery store has. Obviously stores have come a long way since Andrea was young, so you walk into Trader Joe's, Safeway, Harris Teeter or whatever your local grocery store, and you're actually going to find probably a lot of Asian ingredients that she would not have been able to find at stores. But even then, she makes some fun and interesting substitutes. She uses French's fried onions, which we all know from that green bean casserole at Thanksgiving instead of fried shallots, which is a popular Asian ingredient, and it's a brilliant swap. She wants to streamline her recipes but not dumb them down, so that obviously get the spirit of Vietnamese food without having to go to a specialty store. Suzy Chase: Milk and Cardamom by Hetal, Hetal? How do you pronounce her name? Becky Krystal: Hetal Vasavada. I haven't actually heard her say it, but.Suzy Chase: Okay, we're going to stick with that one. Now, this was your personal pick. I had never heard of this cookbook before. Why did you pick this one? Becky Krystal: I love to bake. It's really my forte and my passion, and it's just if I have free time, that's really what I want to do. I also absolutely adore Indian food and Indian cuisines, so Indian desserts naturally are of interest to me. Indian desserts are not, you can't just go to the supermarket, so I think they're kind of underappreciated in America still, and people aren't familiar with them, so immediately I was intrigued by that. What I also like about this book is that she gives you both quote-unquote, "Traditional Indian desserts." But she often combines them in interesting ways with American ingredients, or American foods, so it's this cool mashup. She does this peanut ladoo, which an Indian dessert, but she sort of rifts on buckeyes, which are a, Ohio, Midwest staple. So she combines those, she puts pomegranate curd in the brownies. She uses more common Indian spices jaggery in her monkey bread. I just wanted to make everything out of the book, and to me that's always the sign of a book that got my attention. My favorite recipe, and the one that I ended up featuring in the story was a gulab jamun Bundt cake. Gulab jamun is, they're basically fried dough balls, so they're a little bit like donuts, they're smaller than golf balls and they're soaked in this rose and cardamom, this saffron, very aromatic syrup, and formed them into a very classic American Bundt cake. Phenomenal flavor, it's beautiful. It's way more interesting than your typical Bundt cake and people here really went bonkers for it. Suzy Chase: Now, moving onto one of my faves this year, Ruffage by Abra Berens. I call this the vegetable bible. This is the book you need if you have a membership to a CSA or just if you're strolling through your grocery store. Becky Krystal: One of the reasons Matt Brooks, who's the Voraciously editor who picked this book, was he has been a long time CSA member, and of course with CSA it's a little bit like, "We're letting you get what you get and you have to figure out what to do with it." So what's nice, she includes buying information and fridge information, and she really lets the vegetables shine rather than burying them under other ingredients. Suzy Chase: Whole Food Cooking Every Day by Amy Chaplin was another cookbook that I wasn't familiar with this year. What's her take on vegetarian cuisine? Becky Krystal: Joe Yonan, who's a food editor just absolutely raved about this book, and she obviously wants you to focus on eating seasonally. She is really great about offering base recipes that you can riff on, depending on the event, or your taste, or whatever you happen to have on hand. Again, it's gluten-free, it's low refined sugar, but she is not preachy about it. She kind of makes everything feel off the cuff and it's relaxed and she's not making you feel guilty. She just wants you to learn how to cook like this, and make dishes that appeal to you, and that are as close to the original state of the ingredients as possible, so it's kind of refreshing in that way. Suzy Chase: This next cookbook moved me. It's one of my personal favorites this year. I was so happy to see it on the list. It's Midnight Chicken by Ella Risbridger, from the watercolor illustrations in the book, to Ella's stories surrounding despair and mental health, to the homey recipes, it sounds odd just saying it like that, but there's something oddly brilliant about this cookbook. I just loved it. Becky Krystal: Yeah, it's a really good combination of cookbook and memoir. Like I mentioned earlier, it's sort of this less traditional approach to cookbooks and recipes. You mentioned the watercolor paintings, there are no photos, which is really different from a lot of cookbooks you seen now. It really lets you focus on the words and she's very lyrical in her recipe writing. There's a lot of kind of short, almost poetic sentences, and then there's these longer stretches where she's talking about kneading bread and you see the sunshine, and it's beautiful, and it's casual, without being cutesy. It's going to let people feel free to cook and relax and admit that there's a lot of connection between feelings and cooking too. Suzy Chase: What cookbooks are you excited about coming out in 2020?Becky Krystal: Well, I would not be a good employee if I didn't mention Cool Beans by Joe Yonan, the food editor, but I'm actually genuinely excited. I cook a ton of beans, especially now that I have an Instant Pot. I cook beans every week, I love that. I'm really looking forward to Rose's Ice Cream Bliss by Rose Levy Berandbaum, whose books are, I mean they're airtight, so many great recipes and I actually talked to Rose for a story I did on ice cream earlier this year, so I know that she's got some amazing flavors that are going to be in there. Also really excited about Erin McDowell's High book, that's coming out next year. You can see there's a common theme here, I like baking a lot. Erin's an awesome teacher, so smart. One other one I'm really looking forward to is Healthy Indian. If you're a Great British Baking Show fan, you probably remember Chetna who was on the first season it aired in the US. I love her, I think she's so fun, and really nice to see her doing things well beyond baking. And like I said earlier, Indian is one of my favorite cuisines, and I really like eating a lot of vegetarian food, so I think this is one to look out for. Suzy Chase: What can we look forward to with Voraciously in the new year? Becky Krystal: That's a good question. I think maybe we're going to try to do maybe a couple more slightly more involved recipes, not too much. We're in year three and we want to keep giving people the fundamentals of cooking and basic recipes. But I just got an email from a reader who said, "I am on the hunt for the perfect baguette recipe. That could be fun." Give people something that's a little more projecty, but it's still kind of this approachable dish. And yeah, I think I'm going to try to do more of my own recipe development. And it's going to be an unexpected mix I hope. Suzy Chase: Now to my segment called My Favorite Cookbook. What is your all-time favorite cookbook and why? Becky Krystal: You're going to make me choose. That's really hard as someone who collects cookbooks. If I had to, had to, had to pick, I would probably say The Gourmet Cookbook. Actually one of the first cookbooks I owned. It's just a nice all around book, and I think especially for people who haven't cooked a lot, it will encourage you to go a little bit outside of your comfort zone. Suzy Chase: Where can we find you on the web and social media? Becky Krystal: I am at voraciously.com. On Facebook I'm @BeckyKrystal, all one word. And on Instagram I'm @becky.krystal.Suzy Chase: Wonderful. Well thanks Becky for coming on Cookery by the Book Podcast. Becky Krystal: All right, thanks Suzy. Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast Cookery by the Book.

326: Why Aspiring Journalists Need to Write A Lot w/ Joe Yonan, The Washington Post [K-Cup TripleShot]

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Play Episode Listen Later Nov 29, 2019 7:46

Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He writes The Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. The post 326: Why Aspiring Journalists Need to Write A Lot w/ Joe Yonan, The Washington Post [K-Cup TripleShot] appeared first on Time4Coffee.

324: How To Break Into Food Writing & Journalism w/ Joe Yonan, The Washington Post [K-Cup TripleShot]

food washington post cooking journalism dining food writing k cups joe yonan

Play Episode Listen Later Nov 27, 2019 9:09

Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He writes The Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. The post 324: How To Break Into Food Writing & Journalism w/ Joe Yonan, The Washington Post [K-Cup TripleShot] appeared first on Time4Coffee.

322: What It’s Like Being Food & Dining Editor of The Washington Post w/ Joe Yonan, The Washington Post [Main T4C episode]

food washington post cooking dining joe yonan

Play Episode Listen Later Nov 25, 2019 35:48

Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He writes The Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. The post 322: What It’s Like Being Food & Dining Editor of The Washington Post w/ Joe Yonan, The Washington Post [Main T4C episode] appeared first on Time4Coffee.

477: Joe Yonan on Documenting the Culinary Experience

The Urban Farm Podcast with Greg Peterson

Play Episode Listen Later Sep 10, 2019 35:09

Conveying observations from the kitchen, the dining room, and the garden. In This Podcast: Journalism and food have been major themes all throughout Joe Yonan's life. In this podcast, learn about how he got involved with food at a very young age, his journey to food editor, and what a food editor actually does. Joe also shares about learning to homestead, succession planting, and what he's growing in his garden. He has written two cookbooks and edited another called “America The Great Cookbook,” don't tell anyone else, but we smell a book giveaway cooking! Don't miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast Joe is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He is also the editor of "America The Great Cookbook" and has written two cookbooks “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One" (2011). Joe was a food writer and Travel section editor at the Boston Globe before moving to Washington in 2006 to edit The Post's Food section. He writes The Post's Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. In addition to writing about food and dining, Joe also has written about his efforts to grow food on his 150-square-foot urban front yard. Go to www.urbanfarm.org/joeyonan for more information and links on this podcast, and to find our other great guests. This contest period has expired. 477: Joe Yonan on Documenting the Culinary Experience

Peppers, Onions & Butter

The Splendid Table

Play Episode Listen Later Jun 21, 2019 49:50

In this episode, we look at three amazingly versatile ingredients: peppers, onions and butter. Host Francis Lam visits the home kitchen of Latin food scholar and chef Maricel Presilla. Her latest book is Peppers of the Americas: The Remarkable Capsicums that Forever Changed Flavor. She shows Francis how she makes a few essential pepper-rich sauces and dishes. Speaking of peppers, can't find Hatch green chiles for your chili? Have no fear; America's Test Kitchen found a fantastic pepper workaround for their Colorado Green Chile recipe. Francis talks about the search for world-class butter with writer Alex Halberstadt. And contributor Joe Yonan talks to Kate Winslow, co-author of Onions, Etcetera, about one of the most underappreciated vegetables of all time. Plus, Francis talks with listeners about cooking anchovy filets, and getting the best out of your cast iron skillet. Splendid Table Video: Francis Lam on how to chop onions. Broadcast dates for this episode: August 11, 2017 (originally aired) August 17, 2018 (rebroadcast) June 21, 2019 (rebroadcast)

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José Andrés, chef and humanitarian, with Joe Yonan