Joe Yonan

Food and Dining Editor, The Washington Post; Washington, DC

As food and dining editor, Joe Yonan supervises all food coverage in The Washington Post's features department. He is also the author of Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes (Ten Speed Press, 2020). He was editor of America The Great Cookbook (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: Eat Your Vegetables (2013) and Serve Yourself (2011). 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 has written about his efforts to grow food on his former 150-square-foot urban front yard. His work from the Globe and the Post has appeared in multiple editions of the Best Food Writing anthology. Joe, who grew up in West Texas, is a graduate of the University of Texas at Austin and the Cambridge School of Culinary Arts. Among his honors are awards from the James Beard Foundation for best newspaper food coverage in 2009 and 2010, and from the International Association of Culinary Professionals for publication of the year in 2017 and best culinary website for Voraciously in 2019 and 2020. (Washington, DC) @joeyonan