Joe Yonan

Washington, D.C.

Food and dining editor

Education: University of Texas at Austin; Cambridge School of Culinary Arts

Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He is the author of the upcoming book "Cool Beans: The Ultimate Guide to the World's Most Versatile Plant-Based Protein, with 125 Recipes" (Ten Speed Press, 2020). He was the editor of "America The Great Cookbook" (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One" (2011). Yonan was a food writer and Travel section editor at the Bost
Latest from Joe Yonan

How do you make the most of your Instant Pot? We’ve got ideas.

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

February 16, 2022

Nutty, seedy salsa macha makes avocado toast unforgettable

This dish is a simple combination based on an intoxicatingly complex, unusual Mexican salsa from cookbook author Pati Jinich.

February 13, 2022

Pati Jinich’s spicy-sweet salsa macha is the flavorful condiment you’ll use on repeat

Once you've tried salsa macha, you may never want to go without this flavorful condiment again.

February 13, 2022

What do you want to serve for your Super Bowl feast?

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

February 9, 2022

A vegetable pot pie is the flaky, bubbling winter dish you deserve

This vegetable pot pie is the hearty pastry-topped stew you need.

February 6, 2022

Which retro recipes need a comeback? Tell us about your favorites.

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

February 2, 2022

Buffalo chickpeas add a punchy topping to these vegan nachos

With tart, slightly spicy chickpeas and crisp bell peppers and scallions, these vegan nachos can enliven game night or any night.

January 30, 2022

Want to learn about Asian cooking? Ask the experts

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

January 26, 2022

Maple mustard tofu is all about the sauce

The sweet-and-sour sauce for this tofu comes from maple syrup, Dijon and whole-grain mustard.

January 23, 2022

How do you like to cook your least favorite veggies? We’ve got ideas, too.

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

January 19, 2022