Joe Yonan

Journalist, cookbook author

Washington, DC

Joe Yonan

Food and Dining editor of The Washington Post
Weeknight Vegetarian columnist
Author of "Eat Your Vegetables: Bold Recipes for the Single Cook"


Christina Tosi shows you how to make Milk Bar’s corn cookies at home

Long before she opened the first Momofuku Milk Bar bakery in New York City in 2008, Christina Tosi knew that one of the signature cookies would be made from corn. Scratch that: It’s not merely made from corn, it emphasizes corn. “My mom grew up in the cornfields of Ohio,” she says, “and I grew up eating cornmeal and corn bake and spoonbread, and finding this idealized version of cornbread in cookie form was something I just knew I had to do, and the reason the corn cookie exists.”.
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The vegan holiday pie with a double dose of pecans (and a little booze)

The first thing I do when I spy an intriguing pecan pie recipe is evaluate one all-important ratio. I don’t mean the ratio of flour to butter in the crust, or of sugar to spice. I mean the ratio of pecans to that goopy filling. Joe Yonan is the Food and Dining editor of The Washington Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook."
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Free Range on Food: Everything Thanksgiving


Vegetarian dishes for a Thanksgiving table that welcomes everyone

Sometimes I think we make too big a deal out of the vegetarian’s plight at the Thanksgiving table. The fact is, such a big meal, with so many different dishes, is probably the easiest of all to plan in a way that helps all types of eaters feel welcome. As Anna Thomas writes in her upcoming “Vegan Vegetarian Omnivore,” the planning process is a simple adustment of priorities: “Start with the foods that everyone eats, design a meal that works, then expand it, make it flexible — add butter or eggs or cheese in ways that pair well.
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Here’s how to make Patti LaBelle’s sweet potato pie at home

First, I had to find the recipe. Simple Google searches were a little iffy; the results were dominated by the video and the store-bought pie. But I found a reader review of her bestselling first cookbook, “LaBelle Cuisine: Recipes to Sing About” (Clarkson Potter, 1999), that mentioned a recipe called Norma’s Black-Bottom Sweet Potato Pie.
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Madhur Jaffrey: ‘Indian vegetarian food . . . is the best in the world’

When it comes to vegetarian cooking, few cuisines in the world can match India’s, and when it comes to Indian cooking, few authors can match Madhur Jaffrey. The actor, TV host and cookbook writer has been documenting the vibrant foods of her homeland — and other places — for more than four decades, earning seven James Beard awards along the way.
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With one little tweak, your Caesar salad gets kicked up a notch

A s a chef whose previous gig was at a steakhouse, Philippe Reininger knows the power of a good Caesar salad. So when he and chef-owner Michael Schlow were planning the Riggsby, their supper club in Dupont Circle, the classic fit right in. “It’s delicious the way it is,” Reininger says, and he had no intention of shaking it up — much.
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How to make leftovers feel like a boon, not a burden

In his latest book, River Cottage chef Hugh Fearnley-Whittingstall calls them “planned-overs.”. They’re leftovers that you intended to leave over — ingredients that you cooked more of than you needed at the moment, knowing that you’d be able to make great use of them later. Joe Yonan is the Food and Dining editor of The Washington Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook."
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This chef wants to make vegetables as accessible as bacon

Michael Anthony wants vegetables to be pigs. Okay, not exactly: But as he writes in his new cookbook, he wants home cooks to be able to look at a box of produce and envision a delicious meal just as easily as they could see a pig and envision bacon. With “V is for Vegetables,” the New York City chef aims to help home cooks easily capture the seasonal bounty of markets in their kitchens.
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I know what’s good for me, and it often starts with what I’ve got on hand

Sometimes the glow talk is a bit much. You know the glow I mean? It’s the one so many writers of vegan recipes and/or lifestyle blogs refer to in promoting this particular way of eating. You’ll look so much younger! Your skin will clear up! Your eyes will brighten! Your hair will soften! Oh, you’ll glow!
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Want to get food on the table for little money? Make time to cook.

When Leanne Brown decided to create a cookbook as her thesis project for her master’s degree in food studies at New York University, she had no idea that she was about to become a publishing phenomenon. Brown, who wrote the book to help food-stamp recipients learn how to cook delicious meals on their allotted $4 a day, posted it as a free PDF on her Web site in spring 2014.
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Pimento cheese brings a Southern touch to a Mexican party dip

‘I eat pimento cheese every week,” says Edward Lee. “I can’t tell you how many times. It’s always the same: pimento cheese on a Ritz cracker.”. The Korean American chef, who has two Southern restaurants in Kentucky, makes his own version of the classic, of course, spiking it with a little gochujang, a Korean chili paste.
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Joe Yonan

Joe Yonan is the two-time James Beard Award-winning Food and Dining editor of The Washington Post and author of "Eat Your Vegetables: Bold Recipes for the Single Cook” (Ten Speed Press, 2013), which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's "Here and Now.” In 2011, he wrote “Serve Yourself: Nightly Adventures in Cooking for One,”. which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists.

Joe 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 writes regularly about his efforts to grow food on his 150-square-foot urban front yard. His work from the Globe and Post has appeared in four editions of the “Best Food Writing” anthology.

In addition to his writing and editing, Joe frequently speaks about his work at conferences, book festivals and other events, and has taught many cooking classes through such venues as Central Market, Stonewall Kitchen, Culinaerie, L’Academie de Cuisine and SideTour.

Joe, 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 (Mass.) School of Culinary Arts.