Joe Yonan
Washington Post
Washington, DC, United States
Contact Joe
Discover and connect with journalists and influencers around the world, save time on email research, monitor the news, and more.
| Recent: |
|
| Past: |
|
Past articles by Joe:
How to make puffy tacos, an ethereally crispy Tex-Mex delight
Puffy tacos, a San Antonio staple, require you to fry pressed masa disks — and serving (or eating) them quickly. → Read More
Vegan Assyrian meat and rice balls take me back to the family table
Kufteh are softball-sized meatballs traditionally made from ground beef and rice. This version uses vegan “beef” to satisfy an Assyrian-American’s diet. → Read More
Succotash ravioli bathed in buttery tomato sauce is a summery stunner
Succotash, a Southern summertime staple, provides the inspiration for ravioli with a tomato butter sauce. → Read More
For the best vegan Caprese salad, use the right tofu
In a vegan Caprese, silken tofu plays the creamy counterpoint to the fresh, juicy tomatoes. → Read More
Char siu sauce goes beyond pork in this sticky caramelized cauliflower
Sticky-sweet char siu sauce stars in the plant-forward recipes in three new cookbooks, by Andrea Nguyen, Hetty Lui McKinnon and Maggie Zhou. → Read More
Don’t let seasonality limit your plant-based cooking
Hetty Lui McKinnon's new « Tenderheart » calls seasonality a luxury — and gives her favorite vegetables an egalitarian, flexible, adaptable treatment. → Read More
A crisp snap pea salad turns indulgent when paired with burrata
The creamy, indulgent cheese pairs perfectly with just about any perfect vegetable (or fruit). → Read More
A vegetable-packed pasta satisfies a teen — and the rest of the family
With two parents and a teenager with different dietary needs and schedules, we needed something to please and nourish everybody. Enter pasta with vegetables. → Read More
Molly Yeh’s pizza-inspired white bean hotdish is a cheesy, saucy comfort
Molly Yeh's "pizza-adjacent casserole," inspired by a Smitten Kitchen recipe, combines beans, tomato sauce, olives and more under garlicky breadcrumbs. → Read More
Instant Pot red beans and rice is a go-to weeknight meal
New Orleans-style red beans and rice can take hours to cook -- but not in the Instant Pot. → Read More
No one but you will know these brothy beans started in a can
This recipe turns canned beans into something with a deeply flavored broth, as if you had cooked them long and slow. → Read More
This mushroom Wellington is a stunning vegetarian centerpiece
This roasted mushroom Wellington is a beautiful and delicious vegetarian main course for any holiday table. → Read More
This Chinese tofu technique infuses flavor in just 20 minutes
This Chinese technique of cooking tofu results in an infusion of flavor and a firmed-up texture. → Read More
Sear mushrooms under a skillet for a dish with steakhouse appeal
Salt and pepper brick mushrooms bring out the best in cookbook author and photographer Andrea Gentl's favorite ingredient. → Read More
A potent marinade makes this tofu tikka taste as vibrant as it looks
Delight in dishes like Tofu Tikka as you explore a plant-based diet. → Read More
These chickpea fries are a crispy-creamy snack worth a little frying
Made with chickpea flour and based on the panisses of southern France, these are a healthier way to snack. → Read More
Black-eyed peas and mustard greens give Italian soup a Southern flair
This black-eyed pea and mustard greens soup from Mississippi chef Vishwesh Bhatt puts a Southern spin on Italian minestra. → Read More
How to turn Middle Eastern fattoush into a party platter
Made with pita bread and seasonal vegetables, fattoush is meant to be casual. This recipe takes that idea even further. → Read More
This plum and radicchio salad showcases summer’s finest fruit
Stone fruit and bitter greens combine in a salad that hits all of summer's best notes. → Read More
Whole cashews are the star of this vegan Sri Lankan curry
This Sri Lankan cashew curry is a standout recipe from Australian chef O Tama Carey's new book, "Lankan Food." → Read More