Joe Yonan

2 days ago | dailyherald.com | Anahad O’Connor |Joe Yonan

Edamame spaghetti joins a vibrant, minty and slightly spicy pea sauce, feta and pistachios for a high-fiber, high-protein dish. If that’s not important to you, the sauce tastes good on any conventional pasta, too. Tom McCorkle for The Washington Post; food styling by Gina Nistico Here’s a simple way to boost your fiber and protein intake: Eat legume pastas.

1 week ago | sandiegouniontribune.com | Joe Yonan

By Joe YonanThe Washington PostSomeone in my family once told me, “I don’t believe in depression.” It was a startling statement, insulting to those of us who have experienced depressive episodes, and my reply was quick and sharp: “Depression doesn’t require you to believe in it. It exists whether you want it to or not.”I’m a believer, and so is Meera Sodha.

1 week ago | torontosun.com | Anahad O’Connor |Joe Yonan

Advertisement oopSkip to ContentAdvertisement 1Legume pastas are made from black beans, chickpeas, red lentils, lupine beans, fava beans and edamame  •   •  You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.

1 week ago | dailyherald.com | Joe Yonan

This classic Spanish tapa of fried potatoes in a spicy tomato sauce is called patatas bravas because bravas can mean “fierce,” a reference to the heat, but the spice level is easy to control. In the traditional recipe, the potatoes are double-fried, but this version simplifies things by steaming them first in the microwave, and then air frying them until crispy.

2 weeks ago | detroitnews.com | Joe Yonan

FOODJoe YonanWashington PostView Comments Every spring, one question starts to occupy more and more of my brain: How can I get more asparagus on the table? As soon as the local spears appear in markets, I start steaming, shaving, broiling and roasting. But I live with people who aren’t as into what I consider spring’s biggest star as much as I am, so at some point I need to get a little more creative.