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"


Free Range on Food


The pantry staple that makes even a simple lentil soup something special

The problem is that I love it so much, I can’t have much around or I’ll start nibbling, and a snack becomes a mini-meal. Not the end of the world. But dried fruit is a pretty great ingredient in lots of dishes, from smoothies, salads and rice pilafs to dips, sauces and stews (especially tagines, the Moroccan slow-cooked dish that often includes prunes or dried apricots).
The Washington Post Link to Story

Free Range on Food


The vegetarian dish that will make Thanksgiving guests — and their hosts — happy

When you’re a vegetarian guest at someone else’s house for dinner, you have three choices: You can ask the host (politely, of course) to keep your dietary choices in mind when meal planning. You can keep quiet and hope for the best. Or you can take matters into your own hands and offer to bring something.
The Washington Post Link to Story

Free Range on Food


Free Range on Food: Last-minute Thanksgiving advice and more


A strange-but-delicious broccoli sub suddenly becomes doable at home

I first tasted it, as so many others have, at No. 7 Sub in Manhattan: roast broccoli, pickled litchis, salty cheese, pine nuts, fried shallots. It was astonishingly good, but I didn’t seriously think about trying to make it at home because, well, I imagined the prep (and shopping) time for each element and assumed this would be one of those restaurant dishes best experienced at the restaurant.
The Washington Post Link to Story

Free Range on Food


A Mexican soup that’ll warm you — but won’t tax you

How can a soup be both filling and light, easy yet complex? That’s what I wondered when I first made and tasted the Caldo of Sweet Potato and Chard in Jason Wyrick’s new book, “Vegan Mexico.”. The answer, at least in this case, is about the ingredients: few in number, but carefully chosen for big impact.
The Washington Post Link to Story

Free Range on Food


Free Range on Food


When comfort requires potatoes, pull out your grater and skillet

Ask a dozen people what their ultimate comfort food is, and you’ll get a dozen different answers. For me, the answer would change depending on season and mood, but it would often involve potatoes. I boil and bake and roast them (sometimes in combination), and, of course, I pan-fry them. I cube them to make hash browns, I grate them for latkes.
The Washington Post Link to Story


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.