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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"

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Free Range on Food

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Improve your simple bowl of pasta with garlicky, lemony bread crumbs

Carb lovers, this one’s for you. In the vein of potato pizza and squash risotto, it’s a carb-on-carb treatment that is also one of the best, time-honored pantry-friendly dishes I can think of: pasta with bread crumbs. But not just any bread crumbs. These are fresh ones (save the dry ones for another day) that you pan-fry while the pasta is boiling away.
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This may become your new favorite way to cook portobello mushrooms

I love a chef who takes as much care with vegetables as with meat and seafood. And I don’t mean he or she can make a mean salad or stir-fry — dishes that, as delicious as they can be, often combine lots of produce into a single mélange. I’m thinking instead of recipes that demonstrate a focus on the technique of cooking a particular vegetable in a way that makes it shine on the plate.
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A spicy, smoky potato salad with Spanish aspirations

If you’ve ever had the classic Spanish dish patatas bravas, you understand its power. Fried potatoes with a spicy, smoky sauce: If they’re within my reach at a good restaurant, they’re history. And if any of my dining companions are foolish enough to reach too slowly for their share, they’re out of luck.
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A simple, tasty pasta recipe that will help you dispatch that zucchini

Every year, there’s a zucchini problem, and it goes something like this: Too many zucchini, not enough ideas. Oh, sure, you can avoid them. That is, if you’re not a gardener who planted them, or a community-supported-agriculture subscriber who gets them in your box, or a market shopper who was seduced by the stacks of green.
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An Italian sauce that brings life to any vegetable it touches

I don’t miss many things from my meat- and seafood-eating days, but I do miss anchovies. Not because I want to pluck them straight from the can or jar, but because crushing them into a paste and adding them to sizzling garlic and onion is a fine way to bring depth to a tomato sauce. And because, well, bagna cauda.
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Judith Jones, cookbook editor who brought Julia Child and others to the table, dies at 93

Judith Jones, the legendary editor who rescued “The Diary of Anne Frank” from a publisher’s reject pile and later introduced readers to the likes of Julia Child and a host of other influential cookbook authors, died Aug. 2 at her summer home in Walden, Vt. She was 93. The cause was complications from Alzheimer’s disease, said her step-daughter Bronwyn Dunne.
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When you want dinner to be a breeze, make this

There are nights when you want to think a little more about what you’re cooking for dinner, and nights when you want to think a little less. This is for the latter. It’s a scrounging-around-for-something-good recipe, and it truly delivers, because the simple combination of ingredients includes a nice variety of textures and flavors.
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Chickpea tikka masala: It’s not traditional, but it sure tastes great

I once confessed that, as a lover of wordplay, I am drawn to every recipe I see whose name substitutes “chickpeas” for “chicken.”. When I recently ran into Chickpea Tikka Masala, I had to try it, even though I knew the “tikka” part of the name doesn’t quite translate. It’s a loose interpretation, to be sure, from Kathryne Taylor’s “Love Real Food” (Rodale, 2017).
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Chia pudding has texture issues. Here’s how to make it super smooth.

It was summer, a few years ago, and we were at a dear friend’s house, finishing up a lovely, casual supper, when out of the fridge they came: little cups filled with chia pudding. none of whom had tasted this before — were all polite, but the expressions around the table were quizzical, not enthusiastic.
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Another use for summer’s sweet cherries: In a simple grain salad

I’m never surprised at how much I love cherries. They’re a summertime favorite, a member of my beloved stone-fruit family. But I tend to eat them out of hand, or perhaps as part of the morning trifecta of yogurt-fruit-granola. Or, of course, baked into a cobbler or pie. Every now and again, though, I am surprised at just how good they are in a salad: alongside farro and pecans, say, or chopped spinach and goat cheese, where their firm texture either stands up well next to crunchy and chewy things or counterbalances soft ingredients.
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Lighten up your summer potato salad with cauliflower and feta

Summer is potato salad season, and if you’re like me, the only problem with that is a little thing called self-control. Potato salad is like egg salad, guacamole, hummus, french fries: Once I start, I can’t stop. I wasn’t really looking for a solution to that, but I found one anyway, in Joshua McFadden’s beautiful new book, “Six Seasons” (Artisan, 2017).
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About

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.