Joan Nova goes to Puerto Rico to dine at Chef Wilo Benet’s two restaurants at the Conrad Condado Plaza Resort.
Joan Nova sets out to gently escort an old classic into the 21st century.
Joan Nova loves food as entertainment, but she’s less happy with some of the new food tv-shows.
Joan Nova travels to Peru, and comes back with a batch of produce of a certain color.
Joan Nova finds inspiration for this vegetarian stir fry in leftovers and market finds.
Joan Nova is served a great salad in Palm Beach and decides to try and recreate it at home.
Joan Nova once again sets out to take a small bite out of a big city. This time, four pit stops in The Big Apple are on the menu.
Joan Nova get’s inspired by Deborah of Italian Food Forever, and decides to add her own twist to a great torta recipe.
Sometimes, cooking is about taking chances and trying something completely different.
Joan Nova creates a recipe that eventually turns out to be Italian.
Joan Nova with a healthier and more Mediterranean kind of ‘fish fry’.
In the spirit of topping burgers with interesting stuff, Joan Nova has a great tip for us.
Experimenting with favorite ingredients sometimes lead to new discoveries. Like this Spanified Carbonara from Joan Nova.
Joan Nova serves a deliciously healthy and creative low carb take on the classic Paella Marinera.
Joan Nova decides pasta doesn’t have enough carbs. So she adds potatoes, and ends up with an unexpected match made very close to heaven.
Joan Nova travels to the Marvelous City, and discovers food that is as belly bursting as it is delicious.
Joan Nova goes to Puerto Rico, and comes back with some fantastic tips to local eateries and food.
Well, luckily she didn’t eat the whole city. It’s still there. And Joan Nova has some culinary tips for a weekend in Bean Town.
Joan Nova with a couple of interesting suggestions on how to make your own seasoned salt and sugar.
Asian style cooking isn’t difficult, and only demands a few specialty ingredients. Joan Nova with a colorful salmon dinner.
Joan Nova with a delightful dish that works equally well as an hors d’oevre, fresh side dish or a brunch plate.