About Joyce Goldstein

Joyce Goldstein

Joyce Goldstein is a food writer, restaurant consultant, and the founder of California Street Cooking School. She’s also the former executive chef of the legendary Chez Panisse and chef/owner of Square One in San Francisco. She was named Best Chef in California by the James Beard Foundation in 1993 and was honored with the Lifetime Achievement Award by Women Chefs and Restaurateurs. Goldstein currently contributes wine pairing columns to the San Francisco Chronicle. She’s also the author of more than two dozen cookbooks, including the James Beard award-winning Back to Square One.

Spanish Salt Cod and Potato Spread Recipe

Spanish Salt Cod and Potato Spread

Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 0
Meat-Stuffed Peppers, Rioja Style Recipe

Meat-Stuffed Peppers, Rioja Style

Piquillo peppers from Spain are stuffed with ground beef for a simple tapas. They can be coated in egg and flour then deep fried for an elegant take.

  • Quick Glance
  • 50 M
  • 1 H
  • 0
Gorgonzola Custards with Pears Recipe

Gorgonzola Custards with Pears

Voluptuous Gorgonzola custards, called sformati, share a plate with thin slices of pears and watercress tossed in a vinaigrette. The custards can be baked ahead, so entertaining is easy.

  • Quick Glance
  • 45 M
  • 1 H
  • 1
Portuguese Pork with Clams Recipe

Portuguese Pork with Clams

For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.

  • Quick Glance
  • 50 M
  • 2 H
  • 3