Jay Weinstein

Jay Weinstein
Did you know?

Jay has long been interested in sustainable and responsibly raised foods. Now he is turning his attention to the sustainability of water for his next book.

Jay Weinstein
Jay's Featured Recipe
Manchego-Potato Tacos with Pickled Jalapeños

Click here for recipe

Jay Weinstein is a New York-based food writer, editor, and cookbook author. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler, and numerous other publications. His latest book, The Ethical Gourmet (2006) focuses on ecologically sustainable fine foods.


Jay is a frequent commentator for NPR’s All Things Considered, where he discusses essential American ingredients and cooking methods.

After graduating from the Culinary Institute of America in 1988, Jay apprenticed for three years at Boston’s Restaurant Jasper, under the tutelage of celebrated chef, Jasper White. After a year at Boston's Four Seasons Hotel, Jay cooked at several New York restaurants, including Le Bernardin, working for chefs Gilbert Le Coze and Eric Ripert.  

Since completing a journalism degree at New York University, Jay has pursued a freelance career in food writing. He has written three cookbooks and continues to cook for private clients.

In addition to his NPR food commentaries, Jay has been a featured guest on other radio broadcasts and on television programs. He is currently teaching at The Natural Gourmet Institute in New York. For more information, consult

Latest Recipes

Whole-Grain Health Bread

When making yeast-risen breads, dough ingredients need to be adjusted by feel. You might wish for a scientific formula, but the perfect d...

(1 Votes)

Mushroom-Barley "Risotto"

Italian culinary purists are up in arms about supposed American abuse of their cuisine, with dishes like this one being held up as eviden...

(1 Votes)

Manchego-Potato Tacos with Pickled Jalapeños

Mexican cooks at restaurants where I worked always taught me a few of their native dishes. One cook used to grill chicken strips and stuf...

(1 Votes)

Pappardelle with Braised Lamb Shanks and Winter Vegetables

This is a variation on a dish from my mentor, Jasper White, who served the stewed lamb along with grilled lamb chops. His recipe served f...

(1 Votes)

Rosemary Pork

The key to cooking meat that has great impact in small portions is to make each morsel an intense flavor and texture experience. Brining ...

(1 Votes)

Turkey Tonnato

This twist on a dish normally made with veal may seem quirky (one chef friend laughed out loud when he read the part about roasting canne...

(1 Votes)


(1 Votes)

Cajun Arctic Char

Arctic char’s rich meat and easily crisped skin make it a good choice for the extreme pan-searing technique known as blackening, which wa...

(1 Votes)

Asian-Style Braised Catfish

This simple, low-fat preparation is one of the many ways catfish is served in Asia. Many people are surprised by the very clean taste of ...

(1 Votes)
Cookbooks, etc

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