Cool Beans

Sep 28, 2024 | coolbeansmail.substack.com | Liza Schoenfein

Heya, and welcome back to Cool Beans!This week, when we sat down with Philadelphia restaurateur Nok Suntaranon to gab about the meatless dish she makes On Repeat, she walked us through the prep for something that’s always on the menu at her southern Thai spot Kalaya: yum hed ruam, a seared mushroom salad.

Aug 10, 2024 | coolbeansmail.substack.com | Liza Schoenfein

Greetings, and welcome back to Cool Beans! It was a treat talking with Washington Post food and travel editor Joe Yonan for this week’s edition of On Repeat, because not only is he the author of meat-free bibles like the upcoming Mastering the Art of Plant-Based Cooking and 2020’s Cool Beans(good title!), but he alsosays he’s found the secret to achie…Keep reading with a 7-day free trialSubscribe to Cool Beans to keep reading this post and get 7 days of free access to the full post archives.

Jun 29, 2024 | coolbeansmail.substack.com | Liza Schoenfein

Hiya friends, and welcome back to Cool Beans! For this week’s On Repeat dispatch, we asked James Beard Award–winning chef Alon Shaya what plant-based dish he keeps in heavy rotation. The New Orleans–based co-founder of the Pomegranate Hospitality restaurant group pointed to his charred cabbage with olive oil. It’s something he makes at home for his family and also at eateries including Safta in Denver, Saba in NOLA, and Safta 1964 in Vegas.