Articles by joanmenefee

The gamification of cooking

Earning points

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Most of the time with cooking and eating, the rules are clear.

All bergamot considered

Flavor behavior

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Writing about flavor can challenge even the most practiced wordsmiths.

Science-based cooking

The kitchen as laboratory

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What if we cooks were all citizen scientists?

Blue-skies cooking

The maple-syrup scorecard for 2013

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Innovation in the woods.

Can you cook a food you dislike?

Squeamishness aside

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There’s no substitute for tasting as you go along.

Cooking and connecting

Food happenings, real and imagined

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What is it about the Saint Valentine’s Day Hustle?

The end of potluck?

Allergies, over-scheduling, and fear, oh my!

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The newly complicated potluck paradigm.

Apple of my eye

The Delicious clan

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Though we eat with our mouths, we shop with our eyes.

Eating north

Or, the pickled pike in my fridge

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Darkness, light, and appetite.

Recipe etiquette

What we talk about when we talk about recipes

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Asking for trouble.

What cooking really means

Intuitive leaps

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Joan appreciates the gifts that come from messing about — in the kitchen, and everywhere else, too.

Timpano time

An aesthetic pleasure

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When her friend said he was making a ‘giant Italian dish,’ he wasn’t kidding.

Wabi-sabi cookery

Cooking is a constant history lesson

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Joan’s kitchen structures the whole of her life.

Thoreau and compost cookies

The sacred and the profane

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Joan Menefee meditates on her latest baked creation.

Do-over fever

Revisiting September’s efforts

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What an essay, grape jelly, and my house have in common.

Holiday buzz

Remembering the dance of the bakers

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Joan Menefee recalls many holiday seasons behind the counter.

Deer tales

Democracy, hunting, and giving thanks

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Is hunting the expression of a democratic impulse?

Playing with your food

Harvest time

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Joan can’t help herself this time of the year.

A gem at the table

Or, fennel and its discontents

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What is a food-writing workshop, anyway?

Refrigeration elation

Baby, it’s cold inside

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A call for National Refrigerator Week from an appreciative obsessive.

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joanmenefee’s Content

Recipes

Recipe Boxes

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Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

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Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

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