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

It’s COOKIE TIME! All your holiday baking questions, answered.

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

December 8, 2021

Tired of cooking? Let’s talk snacks, quick meals and tips for breathing easy in the kitchen

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

December 1, 2021

The countdown to Thanksgiving: We’re here to help!

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

November 24, 2021

Vegan sweet potato biscuits bring soft, fluffy warmth to your holiday table

The sweet potato biscuit recipe from Erika Council uses coconut milk as the fat, plus a touch of sweet spices for flavor.

November 19, 2021

The Thanksgiving meal — simple or fancy? What are your plans, and how can we help?

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

November 17, 2021

Stuffed acorn squash with lentils, pecans and brown butter is a standout vegetarian holiday main

It's impressive enough to be a vegetarian Thanksgiving centerpiece — or a side dish on any table, for the holidays or not.

November 14, 2021

What’s your Thanksgiving plan? Let’s talk desserts.

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

November 10, 2021

Fall squash recipes abound: Our readers share their favorites and ask questions, too

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

November 3, 2021

These Colombian-style beans bring a party to your table, even if it’s a party of two

These Colombian-style black beans are hearty enough to eat as a meal by themselves.

October 31, 2021

What’s the best Halloween candy... and all your scariest 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.

October 27, 2021