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 Boston Globe before moving to Washington in 2006 to edit The Post’s Food section. He writes The Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. He also has written about his efforts to grow food on his 150-square-foot urban front yard. His work from the Globe and The Post has appeared in multiple editions of the “Best Food Writing” anthology. Yonan, who grew up in West Texas, spent 2012 in North Berwick, Maine, on leave from The Post to learn about growing and homesteading from his sister and brother-in-law and to work on “Eat Your Vegetables.” He is a graduate of the University of Texas at Austin and the Cambridge School of Culinary Arts, and is a member of the Arab and Middle Eastern Journalists Association. He lives with his husband, dog and cat in Washington.

Books by Joe Yonan:
Cool Beans: The Ultimate Guide to the World's Most Versatile Plant-Based Protein, with 125 Recipes
Buy on Amazon
Eat Your Vegetables: Bold Recipes for the Single Cook
Buy on Amazon
Serve Yourself: Nightly Adventures in Cooking for One
Buy on Amazon
America The Great Cookbook
Buy on Amazon

Latest from Joe Yonan

Food

Free Range on Food cooking Q&A: Ask us your cooking questions.

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes. We chat every Wednesday at noon ET.

Oct 21, 2020

Voraciously

Ottolenghi’s cacio e pepe comes with a wonderful Middle Eastern twist

The classic Italian pasta dish cacio e pepe gets a sprinkling of za'atar for a dash of Middle Eastern herbaceousness.

Oct 18, 2020

Food

Free Range on Food cooking Q&A:

Catch up on the transcript of The Washington Post Food team’s latest live chat, where we discuss summer produce, kitchen tools, cake, sourdough pizza, kosher salt and more.

Oct 14, 2020

Voraciously

The key to a better cauliflower soup: Don’t skimp on the garnish

A simple cauliflower soup gets a little kick from harissa, along with richness — and texture — from sliced almonds.

Oct 11, 2020

Voraciously

A sweet potato and mushroom quesadilla-pizza mash-up that’ll surprise you

These 'tortizzas' are a simple way to get bold flavors on your table.

Oct 4, 2020

Food

Free Range on Food cooking Q&A:

Catch up on the transcript of The Washington Post Food team’s latest live chat, where we discuss summer produce, kitchen tools, cake, sourdough pizza, kosher salt and more.

Sep 30, 2020

Voraciously

A stuffed portobello only food writer Nigel Slater could design

This makes an elegant dinner for two.

Sep 27, 2020

Food

Free Range on Food cooking Q&A: Readers share tofu recipes, tips and more

Catch up on the transcript of The Washington Post Food team’s latest live chat, where we discuss summer produce, kitchen tools, cake, sourdough pizza, kosher salt and more.

Sep 23, 2020

Voraciously

Instant Pot spaghetti delivers a saucy dose of nostalgia, with little hands-on effort

Sure, you can make sauce on the stove while the pasta boils. But the Instant Pot frees you up to do other things while it cooks.

Sep 20, 2020

Food

Free Range on Food cooking Q&A: Here's what readers want to cook this fall!

Catch up on the transcript of The Washington Post Food team’s latest live chat, where we discuss summer produce, kitchen tools, cake, sourdough pizza, kosher salt and more.

Sep 16, 2020