Joe Yonan

Washington, D.C.

Food and dining editor

Education: University of Texas at Austin; Cambridge School of Culinary Arts

Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He is the author of the upcoming book "Cool Beans: The Ultimate Guide to the World's Most Versatile Plant-Based Protein, with 125 Recipes" (Ten Speed Press, 2020). He was the editor of "America The Great Cookbook" (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One" (2011). Yonan was a food writer and Travel section editor at the Bost
Latest from Joe Yonan

How to turn Middle Eastern fattoush into a party platter

Made with pita bread and seasonal vegetables, fattoush is meant to be casual. This recipe takes that idea even further.

July 24, 2022

This plum and radicchio salad showcases summer’s finest fruit

Stone fruit and bitter greens combine in a salad that hits all of summer's best notes.

July 17, 2022

Whole cashews are the star of this vegan Sri Lankan curry

This Sri Lankan cashew curry is a standout recipe from Australian chef O Tama Carey's new book, "Lankan Food."

July 14, 2022

Sweet potato salad with fresh salsa is a thrifty, tasty dish

This recipe from the team behind the "Bosh" vegan cooking channel is hearty, healthy — and affordable.

June 26, 2022

Grilled corn smothered with peanut sauce is a brilliant, tasty mess

Southeast Asian flavors make this saucy grilled corn on the cob a beautiful, tasty mess.

June 19, 2022

Silken tofu with crunchy toppings is a delightful study in contrasts

This decorated tofu is to Japanese cuisine what the Caprese salad is to Italian: flexible, no-cook — and featuring a neutral, creamy base.

June 12, 2022

How to make vegan pub sliders that satisfy

They might remind you of White Castle burgers.

June 5, 2022

This triple pea salad recipe gets extra crunch from fried farro

Frying farro — or another grain if you'd like — adds even more texture to the party.

May 29, 2022

Take Instant Pot cooking to the next level with a pot-in-pot technique

Using the "pot-in-pot" technique allows you to create multiple components of a dish at the same time.

May 22, 2022

Paneer simmered in milk and spices is a ‘bowl of golden deliciousness’

This Kashmiri paneer recipe layers 10 spices and herbs in a sunshine-y broth.

May 15, 2022