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Joyce Goldstein
 
Food historian and celebrated chef Joyce Goldstein shares why spring is her favorite season and the importance of building family traditions centered on food with FoodFit Executive Chef Bonnie Moore.

 
FoodFit   How do you shop for food?
JOYCE GOLDSTEIN:   Let the market talk to you. If you're planning on making broccoli but it looks lousy and the carrots look good, get the carrots. Don't be so rigid that you cook bad broccoli instead of good carrots.
 
FoodFit   What staples make life easier?

JOYCE GOLDSTEIN:

  Every pantry should probably have pasta, rice, canned tomatoes, olives — basic things that you could throw together for say a tomato and olive and anchovy pasta. I always have pasta and rice and cheese and good olive oil and vinegar and wine and bread in my house, so I can feed people.
 
FoodFit   What restaurant tips are helpful at home?
JOYCE GOLDSTEIN:   Lay out your ingredients, make sure you've got the right pot and pan for it, and the time. A dish that takes two hours when you have 20 minutes is not going to work. Home cooking is good cooking, and people should value that. I want people to eat at home. I don't want them to eat out every meal, and I want it to be easy for them to do and I want them to get kisses after they've served it because people say it's delicious.
 
FoodFit   Do you have a favorite season for cooking?
JOYCE GOLDSTEIN:   I love cooking in the spring with asparagus, peas and artichokes. It's exciting because we've just had root vegetables and big, hearty stuff all winter. So spring is this lightness, which I think is wonderful.
 
FoodFit   Do you have a favorite vegetable?
JOYCE GOLDSTEIN:   It's a toss-up between artichokes, asparagus, and spinach, which I could just eat 365 days a year.
 
FoodFit   What vegetables are popular with kids?
JOYCE GOLDSTEIN:   Asparagus is fun for kids to eat because they can hold it with their hands and it goes well with so many sauces.
 
FoodFit   Talk about families, food and tradition.
JOYCE GOLDSTEIN:   I think these are the things that are important. Food has a very powerful sense of memory for people, and we need to keep that alive. The year before last, I made black raspberry ice cream for the family, and the grandkids loved it. This year, they said to me, "Grandma, are we going to make that purple ice cream?" — so I had to go and track down black raspberries. I hope they ask me every year to make the purple ice cream because that's something now that's a little tradition that we do in the summer.
 
FoodFit   Do you cook with your grandchildren?
JOYCE GOLDSTEIN:  

They're still a little young to handle knives and stuff. They mostly have opinions about food and taste and do some licking and stirring. When they're eight or nine and have more manual dexterity, they'll be able to do a lot more. I'm looking forward to it.

 

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Try Joyce's techniques with these recipes:

Tagliarini with Smooshed Broccoli, Toasted Pine Nuts and Pecorino
Moroccan Carrots

Spinach with Chickpeas

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