The Weeknight Vegetarian lets go of his attachment to authenticity and embraces a bowl of winter stew.
The Weeknight Vegetarian finds a new version of a favorite dish.
We’ve upgraded how it looks — but more importantly, how it works. Planning your meals just got easier.
The Weeknight Vegetarian subs in cauliflower for catfish in a favorite combination.
Weeknight Vegetarian: They can stand out on their own, and preparing them without turkey worry is a breeze.
The Weeknight Vegetarian cooks it into a soup with potato, topped with a garnish of Asian pear.
The Weeknight Vegetarian admits to a fascination with winter squash and finds a new treatment.
The all-suite Inn at the Black Olive in Baltimore offers lots of space, comfy beds and not a bad price.
The Weeknight Vegetarian is happy to add the Middle Eastern staple to soup rather than salad.
Weeknight Vegetarian updates his approach with a riff from Isa Chandra Moskowitz’s new cookbook.
The Weeknight Vegetarian falls back on a quick pasta dish.
The Weeknight Vegetarian flashes back to ‘Sundays at Moosewood’ with a bowl of African peanut soup.
The couple behind the Weeknight Vegetarian’s favorite Philly restaurant come to D.C. to cook from their book.
On the “Top Chef” cruise, foodies get up close and personal with their favorite reality-show stars.
Weeknight Vegetarian: Here’s to Mollie Katzen’s clarified approach to lighter, sharper cooking.
Weeknight Vegetarian: My runny-yolk-on-top approach has evolved.
The season’s bounty inspires a flurry of DIY projects.
The Weeknight Vegetarian uses tempeh and its marinade for an Iranian-inspired dinner.
The Weeknight Vegetarian uses Egyptian dukkah on roasted carrots and green beans.
The Weeknight Vegetarian finds inspiration in “The Glorious Vegetables of Italy.”
Joe Yonan got the cooking bug from his Indiana-born mother who let him use her stand mixer when he was 8 years old because it was cool. The first real dish he learned to make was chicken-fried steak. Joe is the Food and Travel editor of The Washington Post, where he’s worked since moving to Washington from The Boston Globe in 2006. His team at the Post has twice been awarded the James Beard Foundation award for the nation’s best newspaper food section. He also pens occasional features for both Food and Travel, including the monthly “Cooking for One” column, which won honors from the Association of Food Journalists. Joe’s writing for The Post and The Boston Globe has appeared in three editions of the “Best Food Writing” anthology and he is the author of the recently released “Serve Yourself: Nightly Adventures in Cooking for One” and the co-author of “The Fearless Chef” (2004) with Boston chef Andy Husbands. Joe was born in Albany, Ga., the same year the local high school’s head cheerleader was none other than Paula Deen, but his family moved to San Angelo, Texas , where he was raised. After realizing his passion was to combine food and journalism, Joe earned a professional chef’s diploma from the Cambridge School of Culinary Arts outside Boston. He earned a bachelor of journalism in 1989 from the University of Texas at Austin.