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4 days ago | 
yahoo.com | Joe Yonan
Generate Key TakeawaysIs quiche queer? Until recently, I wouldn’t have known quite how to answer that question. Sure, I remember the “Real Men Don’t Eat Quiche” book, which became a bestseller in the 1980s by satirizing stereotypes about masculinity. And as a Texan who grew up on barbecue and later came out as gay and even later as vegetarian — I’m now a tofu-and-potatoes man — I understand how, to some people, food choices can seem inextricable from sexual identity.
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4 days ago | 
newsindiatimes.com | Ela Dutt |Joe Yonan
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4 days ago | 
washingtonpost.com | Joe Yonan
Quiche, drag brunch and sit-ins: How food informs queer identity (washingtonpost.com) Quiche, drag brunch and sit-ins: How food informs queer identity By Joe Yonan 2025060215034800 Is quiche queer? Until recently, I wouldn't have known quite how to answer that question. Sure, I remember the "Real Men Don't Eat Quiche" book, which became a bestseller in the 1980s by satirizing stereotypes about masculinity.
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5 days ago | 
washingtonpost.com | Joe Yonan
This homemade vegan cottage cheese is quick and protein-rich (washingtonpost.com) This homemade vegan cottage cheese is quick and protein-rich By Joe Yonan 2025060114001800 Make it or buy it? When it comes to food, the answer depends on so many variables, such as: How much time are you willing to spend? How much money? Will the homemade version be better than what you can buy?
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1 week ago | 
washingtonpost.com | Joe Yonan
Democracy Dies in Darknessclock10 minscourseAppetizerBy Joe YonanThis vegan cottage cheese is made with two types of tofu, plus miso for flavor, and nutritional yeast and hemp seeds for more protein. Eat as a snack or appetizer with crackers and fruit, or use as the base of a main-course tartine, topping it with roasted or raw vegetables, salsa or berries.
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1 week ago | 
dailyherald.com | Joe Yonan
The idea for this recipe comes from the Catalan calçotada, an annual celebration of spring onions at which they’re charred over a fire and served with lots of romesco (and lots of wine). Tom McCorkle for The Washington Post; food styling by Gina Nistico Every year about now, my heart skips a beat the first time I spy those gorgeous spring onions in farmers markets and grocery stores. You know the ones, I hope? They look like scallions that have gotten as swole as a tech bro.
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1 week ago | 
washingtonpost.com | Joe Yonan
Making arancini just got easier with this clever shortcut (washingtonpost.com) Making arancini just got easier with this clever shortcut By Joe Yonan 2025052514000100 This is no news to parents, but here it goes anyway: Kids just don't know how good they have it. Take Anna Gass. When she was growing up in New Jersey, she said, she didn't appreciate her mother's risotto. "I was so spoiled," said Gass, who hosts "Instant Italian" on the FYI Network.
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2 weeks ago | 
washingtonpost.com | Joe Yonan
In a large pot over medium-high heat, combine the rice, water and 1 teaspoon of the salt. Bring to a boil, reduce the heat until the water is at a simmer, cover and cook until the water is absorbed and the rice is soft and creamy, 15 to 20 minutes. Keep an eye on the pot, and reduce the heat further if the water foams up. Stir in the butter, and transfer the rice to a large sheet pan or two small sheet pans, spreading it as thin as possible.
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2 weeks ago | 
spokesman.com | Joe Yonan
Every year about now, my heart skips a beat the first time I spy those gorgeous spring onions in farmers markets and grocery stores. You know the ones, I hope? They look like scallions that have gotten as swole as a tech bro. And every year, I think to myself: Why am I not in Spain right now? Or, more accurately, why wasn’t I in Spain a month or two ago?
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2 weeks ago | 
dailyherald.com | Joe Yonan
This summery salad gets extra carrot flavor from juice you use to cook the carrots and pearl couscous. White beans add heft and protein to elevate it to main-course status, but it would be perfectly at home as a cookout or picnic side dish.
