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Byline: Joe Yonan 'Are you with me?' Nadiya Hussain says as she whisks eggs in a measuring cup. 'Can you see how quick' - she drops the whisk to wave [...]

Byline: Joe Yonan I know this feeling won't last forever, but for now, I just can't get enough winter squash. They're a staple of fall, even though you can certainly [...]

Byline: Joe Yonan Nigel Slater is a food writer's food writer. The prolific British author's famously brief recipe introductions read like haikus: 'Roasted pumpkin. Smooth, silky mash.' 'Autumn mushrooms, ribbons [...]

Byline: Joe Yonan My husband had just finished roasting summer squash from our garden. As he spooned the squash into a storage dish, the alarms blared: carbon monoxide, a.k.a. 'the [...]

Byline: Joe Yonan Los Angeles chef Jocelyn Ramirez remembers when it hit her: She and a friend were making a salad for dinner, and her friend brought out some hearts [...]

Byline: Joe Yonan The other day, I was so excited that it was under 80 degrees for my morning walk with my dog - he's gotten short shrift as the [...]

Byline: Joe Yonan When Chetna Makan was growing up in central India, one sandwich showed up more often than any other in her and her classmates' lunchboxes: dahi toast, a [...]

Byline: Joe Yonan In the pantheon of using-up-leftovers dishes, hash is at or near the top, alongside fried rice and the frittata. Do I need to even state the obvious, [...]

Byline: Joe Yonan Eggplant takes to grilling like perhaps no other vegetable I know. The spongy flesh soaks up smoke flavor from a charcoal or wood fire and turns buttery [...]

Byline: Joe Yonan Baked beans are a thing of beauty: A little sweet, a little tangy, and cooked so low and slow the flavors infuse every morsel. They're a traditional [...]

Byline: Joe Yonan I've been thinking about beans and rice a lot lately, and it's only partly because I wrote a book about the former. I've been thinking about how [...]

Byline: Joe Yonan I've said - or written - it so many times, I long ago lost count. But here goes again: The key to quick-but-interesting weeknight cooking is to [...]

Byline: Joe Yonan Comfort and ease: That's what quesadillas have always represented to me, since the very first time I folded a tortilla over some cheese. You can complicate almost [...]

Byline: Joe Yonan Adaptability. That's what the world is requiring of us right now, and that's certainly what we need in our recipes. Because who knows what we'll find the [...]

Byline: Joe Yonan Overview Ingredients Steps Of all the things you can make with beans, a pureed dip is surely the easiest, and one of the most satisfying, too. When [...]

Byline: Joe Yonan At the risk of sounding, well, obvious, sometimes the only thing I want is mac and cheese (or, with my apostrophes appropriately in place, 'mac 'n' cheese'). [...]

Byline: Joe Yonan Grilled cheese is elemental. All you need is the right cheese (I like Gruyere or sharp cheddar), the right bread (I go for a soft sandwich bread), [...]

Byline: Joe Yonan Some cookbook authors have earned my complete trust, and Amy Chaplin is one of them. I've never made a thing I didn't love from her stunning first [...]

Byline: Joe Yonan The first time I tasted ajo blanco, Spain's white gazpacho, I was surprised. Surprised that as a fan of the better-known tomato gazpacho and a lover of [...]

Byline: Joe Yonan Jackfruit has a lot going for it, including a low calorie count and lots of nutrients, but for plant-based cooks its biggest selling points are texture and [...]

Byline: Joe Yonan Is there a dish you always order, no matter what else is on the menu? For me, it's chile relleno. I started ordering the stuffed-, battered- and [...]

Byline: Joe Yonan Is there anything that doesn't belong in a taco, if it's seasoned properly? I can't think of many things, as long as the combination stays in the [...]

Byline: Joe Yonan Many years ago, a meat-loving colleague stood up at a food conference after I gave a presentation on my transition to a plant-based diet: 'My problem,' he [...]

Byline: Joe YonanThey've been all over Instagram for a couple years now: Bright orange planks topped with avocado (of course), or some combination of spread, fruit, vegetable, egg, nuts and [...]

Byline: Joe YonanThe appeal of a whole roasted cauliflower is obvious, especially to plant-based cooks: It looks impressive, you can eat it with a knife and fork (rather than tucking [...]

Byline: Joe YonanI ate meatballs long before I ate spaghetti.That's because I'm the grandson of Assyrian immigrants, and I have fond childhood memories in the 1970s of eating koufta, a [...]

Byline: Joe Yonan Overview Ingredients Steps I never met a noodle I didn't like. Spaghetti, ramen, udon, rice: You name it, I'll slurp it, happily. A favorite, especially in the [...]

Byline: Joe YonanIn my Texas upbringing, fajitas were a restaurant thing, not a home-cooking thing. They came out sizzling on cast iron - strips of grilled steak, along with onions [...]

Byline: Joe Yonan The weather has finally started agreeing with the calendar. The chill in the air makes me happy for two reasons: I get to wear fall clothes, and [...]

Byline: Joe Yonan Just about every time I make a pasta sauce without a recipe, it turns into some form of puttanesca. I can't seem to help it. Some nights [...]

Byline: Joe Yonan I knew and loved taquitos long before I tried one from 7-Eleven, where they rotate along with the hot dogs (and plenty of grease) on that roller [...]

Byline: Joe Yonan The best plant-based recipes pay attention to one thing that seems to come more naturally when meat is involved: texture. By that, I mean layers of soft [...]

Byline: Joe Yonan The last time I made cauliflower 'steaks,' I was playing with the chicken-fried idea and I served them with a miso-mushroom gravy. This time, my approach is [...]

Byline: Joe Yonan I used to like a kale Caesar as much as the next vegetarian. But its ubiquity has ruined it for me. Now, no matter how much I [...]

Byline: Joe Yonan Some ingredients seem born to go together. Apples and cheddar. Watermelon and feta. Chocolate and tahini. I'm not sure what genius first combined oranges and chipotle, but [...]

Byline: Joe Yonan Here's the truth about sweet-and-sour dishes: One cook's sweet is another cook's sour. That is, the balance between the two is highly subjective. Take lemonade, the most [...]

Byline: Joe Yonan If you're cooking for vegetarians at Thanksgiving, it's hard to resist the stuffed-pumpkin idea. The vegetarians have their main dish, everyone else has another side, and all [...]

Byline: Joe Yonan This is adapted from the introduction to 'America the Great Cookbook: The Food We Make for the People We Love From 100 of Our Finest Chefs and [...]

Byline: Joe Yonan Does everyone know about the glorious versatility of roasted garlic? I hope so. But just in case you don't, the next time you've got your oven going [...]

Byline: Joe Yonan I love my sheet pans, I do. Just about every Sunday, as I'm sure I've said before, I spend most of the afternoon rotating them in and [...]

Byline: Joe Yonan Chef-restaurateur Mike Isabella was emphatic: 'Please tell me you're not going to do a vegetarian sandwich.' We were talking about my entry into a charity tournament his [...]

Byline: Joe Yonan Carb lovers, this one's for you. In the vein of potato pizza and squash risotto, it's a carb-on-carb treatment that is also one of the best, time-honored [...]

Byline: Joe Yonan I love a chef who takes as much care with vegetables as with meat and seafood. And I don't mean he or she can make a mean [...]

Byline: Joe Yonan I once confessed that, as a lover of wordplay, I am drawn to every recipe I see whose name substitutes 'chickpeas' for 'chicken.' When I recently ran [...]

Byline: Joe Yonan Summer is potato salad season, and if you're like me, the only problem with that is a little thing called self-control. Potato salad is like egg salad, [...]

Byline: Joe Yonan I have a risotto conflict. I love the traditional dish - made with arborio, carnaroli or another short-grain white rice that swells up and combines with the [...]