Joyce Hendley is a contributing editor and longtime contributor for EatingWell. She co-authored The EatingWell Diet with Jean Harvey-Berino in 2007, which won a James-Beard Foundation Award, and wrote The EatingWell Diabetes Cookbook in 2005 (a finalist for both James Beard Foundation and IACP awards).
Before joining EatingWell, Joyce was food editor of Weight Watchers Magazine and a contributor and recipe developer for several Weight Watchers cookbooks—including writing the text for Sarah, Duchess of York, for the bestselling Win the Weight Game (2000). Joyce also co-wrote Forbidden Foods Diabetic Cooking (2000) with Maggie Powers, RD.
Joyce’s work has appeared in Gastronomica, the Minneapolis Star-Tribune, Real Food, Cooking Pleasures, Woman’s Day, Glamour, and Vegetarian Times. Relocated to Vermont from Minneapolis, she and her husband, Henrik, are busy raising two occasionally picky eaters.
10 Questions for Joyce Hendley
What is your favorite food?
JH: Embarassingly enough, pizza. It's the same favorite food I had when I was a kid, and I've never been able to improve on that primal pleasure.
What is your least favorite food?
JH: One of my cooking teachers used to say, "Don't think that you don't like a food. You just haven't had it cooked properly yet." He was right about everything...except tripe.
What is your favorite EatingWell recipe?
JH: I have hundreds. Every issue inspires me to get in the kitchen, and I still use ones I clipped ages ago. I love the Mulligatawny Soup (Jan/Feb 07) and the Shrimp Enchiladas Verde (June/July 05)...and still regularly make the Spanish-Style Pork Tenderloin (gasp, November 1991). Stuffed with kale, currants and pine nuts – it's fabulous!
What is your pet's name?
JH: Sadly, we lost our dear cat, Smyrna, some time ago and we haven't been up to getting another pet since. But we are in the dog pre-contemplation stage.
What is your favorite thing about working for EatingWell?
JH: Getting to be around smart people who care about health and nutrition but who also love to eat adventurously. I wish that wasn't such a rare combination.
What initially sparked your interest in food and nutrition?
JH: I'm the daughter of a biochemist who was always hungry, and a physiologist who came from a big Italian family of wonderful, food-obsessed cooks. It was fate.
What do you like to do during your time off?
JH: Gluttony and sloth, mostly. I think a balanced life includes some of that too. But I also love to take walks, hikes and bike rides; living in Vermont, I'm surrounded by beautiful places to go.
What is your guiltiest culinary pleasure?
JH: Black and White cookies from New York delis. I'm sure they're made out of styrofoam and corn syrup, but I get cravings for them.
What is your favorite international fare?
JH: Italian – I have yet to find a region of that country whose food I don't love – closely followed by Scandinavian cuisine, always a revelation.
What three adjectives best describe your EatingWell experience?
JH: Exhilarating, inspiring, hungry.