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"


Polite meets brash in a stacked Korean appetizer

We like to say that Koreans , they cannot live without kimchi. And if they want to have soju,” the popular clear distilled alcohol, “they have tofu and kimchi.”. That’s how chef MyungEun Cho describes one of the anju, or drinking snacks, at her Bul restaurant in Adams Morgan. This traditional one combines two seemingly opposite ingredients.
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A pig-loving chef who knows her way around a vegetable patch, too

At this point, it’s no longer news that a chef previously known for working with meat — glorifying it, in fact — might also be passionate about vegetables. April Bloomfield of Spotted Pig fame is the latest to make her passions public, in her new book “A Girl and Her Greens,” whose title follows the same lead as her first book, “A Girl and Her Pig.”.
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Here’s your path to a better salad dressing: Put a pickle in it.

At the risk of sounding like a “Portlandia” sketch, there’s one way to elevate a salad, a sandwich, even many a main course, and that’s to put a pickle on it. Or in it. Or around it. It’s largely a matter of that sourness, of course: just the touch you need to cut through rich elements. But a close second would be the almighty crunch.
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A taco-filling revelation: Grilled plantains

A day in which I learn a new taco-filling idea is a good day. I have my standbys, including lentils and other beans (black, pinto and garbanzo), squash, greens, corn, poblano peppers, sweet potatoes, eggs — in various combinations and with countless nuts, cheese, herbs, condiments and other add-ins.
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Color these eggs classic, and French

B rendan L’Etoile was honeymooning in the French region of Burgundy in 2013, just as he was developing menu ideas for Chez Billy Sud, the Georgetown spinoff of the Petworth bistro. Every place had one dish in common: oeufs en meurette, eggs poached in red wine. “My wife and I were like, ‘What is this magic?’.
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From Greece, the cool-as-a-cucumber-and-yogurt condiment

Tzatziki is a powerhouse of cool. In the Greek condiment, three ingredients known for their cooling qualities — yogurt, cucumber and dill — combine forces to make for a breath of sheer freshness dolloped on anything that needs it. 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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A sub for cheesesteak lovers who don’t want the steak

I used to avoid making dishes in which vegetables play the part of meat. You know the ones: The “burger” made of ground beets, whose crimson color makes the patty look like rare beef. The mushroom medallions that evoke seared scallops. The roasted red pepper that’s a ringer for a raw tuna slice.
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Here’s how DBGB makes eggplant a top seller: Coat it in a sweet-sour glaze.

“My grandmother cooked a lot of eggplant,” says Ed Scarpone , chef at DBGB Kitchen and Bar , referring to his childhood in Connecticut. “Eggplant Parm all the time.”. Now that he’s the one behind the stove, he still loves the vegetable but prefers to give it a treatment whose name in Italian — agrodolce — makes it sound fancier than it is.
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Cook this when you’re sick of winter, but spring vegetables aren’t here.

After what seems like the longest winter since I lived in New England, I’m ready to move past the soups and stews and am hungry for lighter, brighter food. The problem is, the ingredients for those types of dishes haven’t exactly been easy to come by. With a few exceptions here and there, farmers markets lately have been full of the same produce as the month before, and the month before that, mocking me with their root vegetables.
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If you were to cook only one bean for the rest of your life, make it this one

I know I probably shouldn’t say this, for fear of tempting fate, but here goes: I never tire of cooking with chickpeas. Competition is fierce, but they’re my favorite legume: sturdy enough to hold their shape in a slowly cooked stew but super-creamy when pureed (see: hummus). Great as an appetizer (fried/spiced), in soups or on salads.
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Sometimes, all you want is a big bowl of pasta. This is for those times.

I know, because I’ve said it myself — is that some of them should really be called carbotarians. They eat meals that are technically vegetarian because there’s no meat, but the dishes don’t feature vegetables in any interesting way, either. And guess what that leaves? These are the pasta-with-butter and grilled-cheese-with-nothing people, whose diets remind me of a child’s — and a picky one’s at that.
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For a dose of warmth, make a stew in the original slow cooker: a tagine

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a tagine) with steam and coaxing its ingredients to silky tenderness. In Morocco, it was the original set-it-and-forget-it cooker, sitting on bricks over coals and left to do its thing for hours.
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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.