Joe Yonan
Joe Yonan is the two-time James Beard Foundation Award–winning food and dining editor of The Washington Post. He is the author of Mastering the Art of Plant-Based Cooking; Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more; Eat Your Vegetables; and Serve Yourself. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Washington Post food section. He writes the newspaper’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. Follow him on Instagram.
Photo by Erin Scott
All Contributions from Joe Yonan (1)
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See articleHow to Make Tofu and Soy Milk from Scratch
Editor’s Note: The following article is an excerpt from Mastering the Art of Plant-Based Cooking, a forthcoming book from Joe Yonan, the James Beard Foundation Award-winning food and dining editor of The Washington Post and the author of Cool Beans and Eat Your Vegetables. Out Sept. 3, 2024, Yonan’s latest book is a comprehensive compendium […]
Master The Art Of Plant-based Cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.