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Joe Yonan
Works at The Washington Post
Attended The University of Texas at Austin
Lives in Washington, DC
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Joe Yonan

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+Dorie Greenspan does it again. WOW.
EVERYDAY DORIE | Hint: It involves chocolate, and it doesn’t call for eggs.
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Christina Tosi of Momofuku Milk Bar came to my kitchen to show me how she makes her favorite holiday cookie of all time, named for her mother.
Milk Bar's Christina Tosi shares her favorite holiday cookie recipe that comes from and is named after her mother, Greta. The end result is a sugar-crusted, golden brown and gooey cross between a cookie and a cake.
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So pleased to be able to excerpt +Toni Tipton-Martin 's fantastic new book, "The Jemima Code." Take a read for a taste of this fascinating, important work.
BOOK EXCERPT | History diminishes the work of African American cooks. But a closer read reveals the truth.
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Beer geeks, here's one for you -- why some beers don't get better with time, some do, and how to choose. (And then how to do it, too.)
You might want to ‘cellar’ bottles, as with fine wine, but do it right or you may be in for a disappointment.
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How many times have you heard DC food obsessives bristle when they hear somebody call us a "steakhouse town"? With all the creativity and energy on the scene now? And yet: Guess what keeps opening? +Tim Carman does a fantastic job exploring the question: Why?
Sure, our restaurant scene has matured. But the ‘steakhouse town’ label still has plenty of truth to it.
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Could it be all the people who move into Washington (via political change) initially just want a steak before their palette matures and wants to try other things? After all no other US city has such a sweeping change to its restaurant goer's every 4 years. 
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I don't know about you, but seems like every time I try a Caprese sandwich from a takeout shop, the bread is too crusty, the tomatoes mealy, the mozzarella bland, and more problems. Plus, even when the ingredients are top-notch, I can't get that perfect bite the way I can when I use a knife and fork. Hence, my makeover!
WEEKNIGHT VEGETARIAN | The classic doesn’t work between slices of bread, so I remade it.
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Let's preach it!
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Joe Yonan

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Amazing.
Move by guidebook publisher ‘puts us on the map,’ says one restaurateur.
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You saw the video. You called Wal-Mart. Now there's nothing to do but take matters into your own hands, and make the #PattiPie  sweet potato pie at home. I dug up Patti LaBelle's own recipe. It's great!
You saw the video. You tried to find Patti LaBelle's sweet potato pie at Walmart, but you struck out. Time to make it at home instead.
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Hummus lovers, attention! Here's how to pay attention to the few key ingredients and make the BEST hummus ever. Seriously, I've never made one this good. +Maureen Abood shows the way!
Start peeling your chickpeas, and other tips to help you get something smooth, light and heavenly.
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Here's another lentil idea! The spices span Indian and Mexican, to wonderful effect.
WEEKNIGHT VEGETARIAN: An Indian chef employs a Mexican spice for a warming lentil dish.
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Right now, in the dog days, don't you want something cool and crunchy? Yes, you do. David Hagedorn shows you how to make his favorite: the wedge salad.
It’s partly nostalgia, but the combination of creamy dressing and crunchy lettuce is something special.
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Oh my gosh, I use the dog days just YESTERDAY in my G+ post. The wedge is so good. That creamy dressing against the chunky refreshing lettuce? A classic for a reason.
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A new favorite -- eggplants given the Bayless treatment! Wow.
WEEKNIGHT VEGETARIAN | Rick Bayless turns eggplant and beans into something wonderfully complex.
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Looks very good !
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In his circles
61 people
Work
Occupation
Food journalist
Employment
  • The Washington Post
    Newspaper food and travel editor, present
  • The Boston Globe
  • The Monadnock Ledger
  • The South End News
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Washington, DC
Previously
San Angelo, Texas - Austin, Texas - Boston, Massachusetts - Peterborough, New Hampshire
Story
Tagline
Food/Dining editor, The Washington Post; author, "Eat Your Vegetables: Bold Recipes for the Single Cook."
Introduction

I am the two-time James Beard Award-winning Food and Dining editor of The Washington Post and the 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, I 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.

I 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. I write 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. I also have written regularly about my efforts to grow food on my 150-square-foot urban front yard. My work from the Globe and Post has appeared in multiple editions of the “Best Food Writing” anthology.

In addition to writing and editing, I frequently speak about my work at conferences, book festivals and other events, and have taught dozens of cooking classes through such venues as Central Market, Stonewall Kitchen, Culinaerie, L’Academie de Cuisine and SideTour.

I grew up in West Texas and spent 2012 in North Berwick, Maine, on leave from the Post to learn about growing and homesteading from my sister and brother-in-law and to work on “Eat Your Vegetables.” I am a graduate of the University of Texas at Austin and the Cambridge (MA) School of Culinary Arts.

Education
  • The University of Texas at Austin
  • Cambridge School of Culinary Arts
  • Lake View High School
  • Lincoln Junior High School
  • Trinity Lutheran Elementary School
Basic Information
Gender
Male
Other names
Benjamin J Yonan