JM

Joy Manning

location-pin Philadelphia, Pennsylvania

School: New York University, Temple University

Expertise: Recipe development; restaurants; health and wellness; vegan/vegetarian recipes

Joy Manning

 
 
 

Experience

Joy used to live off of butter, meat, fried foods and pastries as a professional restaurant critic for Philadelphia magazine and Tasting Table, but after a few years was eventually driven into the arms of Prevention magazine, where she worked as a nutrition editor and ate mostly steamed quinoa and Swiss chard. Since then, she’s learned to balance her love of all things deep-fried and panko-crusted by writing and teaching about food and health, plant-based cooking and more as the editor of Edible Philly and contributor for food brands such as Allrecipes and more. She also develops recipes, which she learned to do by gleaning tips from every chef she’s interviewed and every cookbook she’s cracked open. 

 

Along the way, she was nominated for a James Beard Award for personal essay The Swedish Chef. Joy also authored two books, co-authored one cookbook and edited recipes for Zahav: A World of Israeli Cooking. She was also anthologized in The Best Food Writing book series.

Education

  • Master’s degree in creating writing from Temple University (M.A.)
  • Bachelor’s degree in English, Writing and Independent Study from New York University
 

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Articles & Recipes

Pandan Cake

This light-as-air pandan cake features the fragrant, vanilla-like essence of pandan for an uncommonly delicious dessert.

Pumpkin Soup

This spice-infused pumpkin soup with a velvety coconut milk base is the ultimate autumnal make-ahead meal.

Cream of Celery Soup

Cozy, comforting cream of celery soup elevates the humble vegetable into something truly special.