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"


PostTV: The Super Bowl dish to please them all

Want to make a single dish that can satisfy paleo, vegan, vegetarian and omnivorous palates? Here it is.
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PostTV: How to separate, scramble and fry eggs | Food Hacks

Tips and tricks for dealing with one of our favorite ingredients.
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PostTV: How to peel garlic | Food Hacks

Five must-see ways to peel garlic. Which is the best?
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PostTV: How to store, peel and seed tomatoes | Food Hacks

Tricks and tips for dealing with summer's favorite fruit.
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PostTV: How to make frying easy | Food Hacks

Get over your fear of frying with these tips on oils, temperature, technique and more.
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PostTV: Keeping your knives sharp | Food Hacks

Joe Yonan takes PostTV to DC Sharp to find out how knives are professionally sharpened and how you can maintain your knife edge at home.
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PostTV: Make perfect mashed potatoes | Food Hacks

To get the fluffiest, creamiest mashed potatoes, check out these tips.
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PostTV: How to prepare winter squash | Food Hacks

Tricks for easier peeling, seeding and cutting of butternut and other winter squash.
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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.