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Articles by joanmenefee

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.

A fruit skeptic converts

Ambivalence to passion

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Now, she plans her summer weekends around fruit-picking.

Summer wing interlude

Or, interview with an eater

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Her friend Justin turns eating chicken wings into an art.

Shore lunch

A fantastic division of labor

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Nothing is better than lunch on the shoal of a creek after a morning spent fishing.

In search of an active kitchen

Cooking as liveliness

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Finding value in the work of cooking.

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joanmenefee’s Content

Recipes

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Dinner Guest

Cooking phases

Change in our kitchens

Reflections on cooking — and a career that’s based largely at the stove.

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Graze: Bites from the Site
The Culinate Interview

Debra Eschmeyer

The Food Corps co-founder
The Culinate 8

Breads of India

Flatbreads from around the continent
Local Flavors

Using the whole vegetable

Leaf love
The Produce Diaries

Leeks

Beyond a supporting role

Editor’s Choice