As Food and Dining Editor of Washington Post, Joe Yonan has accomplished a lot in the culinary world. At this year’s International Association of Culinary Professionals conference in Louisville, I had the delightful honor to have a kitchen chat with Joe Yonan about his latest projects.
For years I have struggled in providing delicious meals for my vegetarian daughters. In his book, Eat Your Vegetables, Joe Yonan serves up great recipes and inspiring ways to make brassicaceae beckon your tastebuds. According to Yonan, “Depths of flavors and interesting combinations of textures” are essential elements to enhance any vegetarian dish.
The culinary community has a heart for charity, and Joe Yonan’s most recent project reflects that commitment. He is the consulting editor for America: The Great Cookbook, which will be released in October 2017 and feature recipes from 100 of this country’s beloved top chefs and food heroes. And best of all, a portion of the proceeds will benefit Share Our Strength’s No Kid Hungry.
Here are Joe Yonan’s three tips for the home chef:
- “Cook the building blocks of dishes on the weekend.” For example, prepare a pot of beans, rice or the whole grain ahead of time so you can make quick meals during the week ahead;
- Use what you already have in the pantry, refrigerator and freezer. Pair these ingredients with what looks fresh at the market; and
- Keep trimmings of your vegetables in the freezer in a ziplock bag and make vegetable broth out of these trimmings. Once your broth is done, pour it into ice cube trays. Always leave the skin on your onion since it will make a beautiful golden broth.
What are your favorite vegetables to eat?
Savor the day!