Joyce Goldstein

Joyce Goldstein
Did you know?

Joyce believes that “spices, herbs and aromatics are the sex appeal in most recipes.”



Joyce Goldstein
Joyce's Featured Recipe
Cauliflower Zahlouk

Click here for recipe

A consultant to the restaurant and food industries, Joyce Goldstein’s areas of expertise are recipe development, menu design, and staff training. She improves existing recipes, adds new ones to complement menus, and works with culinary staff to refine flavors and execution.

For 12 years Joyce was chef and owner of San Francisco's ground-breaking Mediterranean restaurant, Square One. Her menu presented the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa. Square One won numerous awards for food, wine and service. Joyce also ran Caffe Quadro, which served pizza and sandwiches next door to her flagship Square One.

Prior to opening Square One, Joyce was chef of the Cafe at Chez Panisse for three years. She also served as visiting executive chef of the Wine Spectator Restaurant at the Culinary Institute of America at Greystone in the Napa Valley.

Joyce was founder and director of the California Street Cooking School, San Francisco’s first international cooking school, and taught kitchen design for the University of California’s Department of Architecture. She was elected to Who’s Who in Food in 1985, and was voted San Francisco Focus Magazine’s Chef of the Year in 1992. She received the James Beard Award for Best Chef in California for 1993, and in 2005 was awarded the Lifetime Achievement Award from Women Chefs and Restaurateurs.

Joyce is a prolific cookbook author and many of her books have won awards. In1989 she published The Mediterranean Kitchen, and in 1992, Back to Square One won both Julia Child and James Beard awards. Joyce went on to publish more than 20 cookbooks. She also writes for many magazines such as Fine Cooking, Cooking Light, and Food & Wine, Vegetarian Times, and the Sommelier Journal. She currently contributes wine and food pairing columns for the San Francisco Chronicle.

Joyce is a founding member of the Board of Directors of the Association of Women Chefs and Restaurateurs and serves on the Awards Committee for the James Beard Foundation. Her website is



Latest Recipes

Cucumber Salad with Yogurt Dressing

Known as Cacik in Turkey, tzatziki in Greece, khiar bil Laban in the Arab nations, and mast va hiar in Iran, this cooling salad is equall...

(1 Votes)

Lamb Kebabs with Charmoula Citrus Dressing

This versatile marinade is also good on a butterflied leg of lamb and lamb chops. Serve with couscous.

(1 Votes)

Cauliflower Zahlouk

In Morocco, zahlouk is the name for a chopped or mashed vegetable salad. It is most commonly associated with eggplant but can be applied ...

(1 Votes)

Moroccan Charmoula

Charmoula (sometimes spelled chermoula) is a signature sauce in the Moroccan kitchen. Aromatic spices such as cumin, sweet paprika, and b...

(1 Votes)

Tuscan Bread Salad

What follows is a personal and contemporary interpretation of the Tuscan panzanella salad. The bread should be from a firm Italian or Fre...

(1 Votes)

Yogurt Dressing

Nothing could be more simple to assemble than this cool and creamy yogurt dressing. Cooks in Greece, Turkey, Iran and the Arab nations fi...

(1 Votes)

Turkish Eggplant Puree with Yogurt Dressing and Walnuts

The combination of eggplant and yogurt dressing is not just reserved for the Persian kitchen. Turkish cooks also love to blend the two. T...

(1 Votes)

Tapenade and Tapenade Vinaigrette

Tapenade is a provencal olive spread traditionally served as a condiment for cooked and raw vegetables and hard-boiled eggs or slathered ...

(1 Votes)

Fried Zucchini Blossoms

You are lucky if you can go out into your garden and gather blossoms from your zucchini plants. I do not have that luxury where I live, b...

(1 Votes)

Parmesan Crackers

While doing research for my book Sephardic Flavors, I came across a recipe for biscuits (boyikos de keso) prepared with kasseri cheese an...

(1 Votes)

Crisp Polenta Cake

Pizza di granturco, a specialty of the Abruzzo, is all about texture. The polenta cake is crisp and crunchy from the coarse grind of the ...

(1 Votes)

Stuffed Vegetables

To be honest, these stuffed vegetables are a bit of work. The up side is that they can be prepared well ahead of time and make a truly im...

(1 Votes)

Roasted Asparagus and Creamy Cheese Sauce

When asparagus is in season, I want to eat it every day. Many cooks steam the spears, but roasting gives them a satisfying earthy flavor....

(1 Votes)

Shellfish Salad with Oranges and Fennel

Orange paired with anise-scented fennel is a traditional Sicilian flavor marriage. This recipe takes the combination one step further wit...

(1 Votes)

Shrimp with Pea Puree

This contemporary dish, served at Vineria Cozzi in Bergamo Alto, is a knockout! Not only is it delicately delicious, with the sweetness o...

(1 Votes)

Scallops with Spring Onion Puree and Black Truffles

This sensual dish of warm scallops on a bed of warm pureed spring onions enhanced with black truffles is a special-occasion antipasto. It...

(1 Votes)

Spinach Salad with Variation

While a leafy salad is refreshing, it won’t fill me up. But it can be a base for other ingredients that bring bulk and flavor to the mix....

(1 Votes)

Farro with Butternut Squash and Chestnuts

Cultivated in western Tuscany, in the area known as the Garfagnana, and in the Abruzzo to the east, farro is an early variety of wheat. T...

(1 Votes)

Asparagus with Eggs and Parmesan Cheese

I always look forward to the local asparagus season, which lasts from March until May. I eat the tender spears almost every day during th...

(1 Votes)

Poached Salmon with Mushrooms, Tarragon, and Cream

Because salmon is so easy to cook at home, I almost never order it in restaurants. I can poach it in white or red wine and make a sauce b...

(1 Votes)

Kabob with Peanut Sauce

Kabobs are an easy and satisfying dinner for one. The meat can be cubed ahead of time, even the day before, and marinated at room tempera...

(1 Votes)

Peanut Sauce

This popular Southeast Asian sauce is excellent with grilled chicken, flank steak, lamb chops, pork loin, or even fish and shellfish. It ...

(1 Votes)
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