There’s no substitute for tasting as you go along.
What is it about the Saint Valentine’s Day Hustle?
The newly complicated potluck paradigm.
Though we eat with our mouths, we shop with our eyes.
Joan appreciates the gifts that come from messing about — in the kitchen, and everywhere else, too.
When her friend said he was making a ‘giant Italian dish,’ he wasn’t kidding.
Joan’s kitchen structures the whole of her life.
Joan Menefee meditates on her latest baked creation.
What an essay, grape jelly, and my house have in common.
Joan Menefee recalls many holiday seasons behind the counter.
Is hunting the expression of a democratic impulse?
What is a food-writing workshop, anyway?
A call for National Refrigerator Week from an appreciative obsessive.
Now, she plans her summer weekends around fruit-picking.
Her friend Justin turns eating chicken wings into an art.
Nothing is better than lunch on the shoal of a creek after a morning spent fishing.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role