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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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Free Range on Food

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Why you should get to know cashew cream, even if you eat dairy

If the phrase “cashew cream” doesn’t mean anything to you, then you’re definitely not vegan. Soaked cashews blended with water to create a substitute for cream is a foundation of vegan cooking. Here’s the thing: I’m not vegan. I eat dairy. But I’m also trying to eat more healthfully, and in trying recipes here and there that use the ingredient — and loving them — I’m starting to realize that cashew cream should be on the must-try list for anybody, vegan or not, who wants to cut back on calories and saturated fat.
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How to make a salad that captures the essence of Thai cooking

W hen chef Paul Kennedy first went to work for the Mango Tree chain, about five years ago, the company immediately sent him on a 10-week research trip to Thailand. Hired on a Wednesday, flying to Bangkok on Sunday. He went straight from the airport to a restaurant kitchen, where the first dish he made was som tum, the green papaya salad that is a staple of Thai cooking.
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Don’t like zucchini? Maybe you need to change the way you cook it.

Most of the time, when I hear that someone doesn’t like vegetables, I ask a few questions and come to the same conclusion: It’s about texture — typically the texture that resulted from drastic overcooking (or, worse, canning) experienced in the eater’s childhood. Slimy, mushy beets. Soggy Brussels sprouts.
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The summer fruit that will make your tabbouleh a picnic star

A tabbouleh traditionalist will tell you: It’s all about the parsley. In the Middle East, it’s a fluffy mound of parsley, with relatively minimal amounts of that ingredient, bulgur, that seems to dominate Western versions of the dish. I can only imagine what purists would think of a tabbouleh that not only includes much more bulgur than parsley, but also uses strawberries instead of tomatoes.
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A favorite spring ingredient, with a dose of drama

F orget the tableside Caesar salads of yore. One of the most dramatic presentations in modern restaurants happens when a waiter pours colorful pureed soup around a beautiful garnish sitting in a bowl. The garnish starts to float, the aroma rises, and you sigh as you reach for a spoon. At the Grill Room in Georgetown, chef Frank Ruta keeps the drama going as you sip his artichoke and almond soup, with its spark of chili-pepper heat.
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When 3 favorite spring ingredients appear, there’s just one option: Cook.

We seasonal-cooking evangelists have one preeminent guiding philosophy: Start with the ingredients that beckon to you at your favorite farmers market or farm stand or even your own garden, and let them dictate (along with what you already have in your fridge and pantry) what you cook and eat. 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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It’s not technically risotto, but it’s also a whole lot easier

Some restaurant techniques don’t translate all that well to a home kitchen. such as this workaround to the traditional method of making risotto — are so helpful as to be game-changers. Matt Kuhn, chef at Nopa Kitchen + Bar in Penn Quarter, wanted to simplify the process, which typically involves gradually cooking rice in hot stock and frequently (if not constantly) stirring as the rice swells and releases its starch, becoming creamy.
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A Mexican dish that gives vegetables the amor they deserve

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." He writes the Food section's Weeknight Vegetarian column. View Archive. In fact, for the longest time, it seemed that if you wanted Mexican dishes featuring vegetables outside the holy trinity of corn, beans and peppers, you pretty much had to invent them yourself.
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This is when prepping fava beans is worth the trouble

Fresh fava beans require commitment: Their prep involves a three-step dance of shelling, blanching and peeling. And that’s before you even cook them. It’s a good thing they make their annual debut in spring, when I’m so excited about seasonal produce that I don’t mind rolling up my sleeves and getting to work.
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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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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.