Joe Yonan

Joe Yonan
Did you know?

Joe is spent 2012 homesteading in Maine. He moved to the woods on January 1 and says the first two months there were dominated by wood: cutting, splitting, stacking, hauling, and of course burning it. 

Joe Yonan
Joe's Featured Recipe
Home-Cooked Beans

Click here for recipe

Joe Yonan is the food and travel editor for The Washington Post, where, among other things, he writes the monthly column "Cooking for One."


Joe is the author of Serve Yourself: Nightly Adventures in Cooking for One, and the coauthor of The Fearless Chef with Boston chef, Andy Husbands.


Before moving to Washtington and joining the Post in 2006, Joe worked for the Boston Globe.


He earned a professional chef's diploma from the Cambridge School of Culinary Arts in Massachusetts, and a bachelor of journalism in 1989 from the University of Texas at Austin.


His writing for both the Washington Post, and The Boston Globe have appeared in three editions of the anthology of Best Food Writing


Joe says he was born in Albany, Georgia, "the same year the local high school's head cheerleader was none other than Paula Deen." His familymoved to San Angelo, Texas, before he was a year old.


Joe currently lives in Maine, but when not braving the north woods, he lives in Washington, DC. For his blog, go

Latest Recipes

Sweet Potato Soup with Chorizo, Chickpeas, and Kale

Turn the Sweet Potato Soup Base into a meal with spicy chorizo, hearty chickpeas, and vibrant green kale. This makes a truly beautiful bo...

(1 Votes)

Sweet Potato Soup Base

I got the idea from Lidia Bastianich to make soup bases that pack a lot of flavor on the weekend, then freeze them and thaw them as neede...

(1 Votes)

Home-Cooked Beans

Beans certainly hold up better in the industrial canning process than many other vegetables, but there are still many good reasons to coo...

(1 Votes)

Roasted Chile Relleno with Avocado-Chipotle Sauce

For the longest time, chile relleno was my favorite dish, and, really, what’s not to like? A cheese-stuffed poblano pepper, battered and ...

(1 Votes)

Pork Chop with Apples and Brussels Sprouts

Apples, pork, and cabbage would seem best for fall, but I confess to making this dish anytime I get a hankering for a pork chop and see B...

(1 Votes)

Roast Chicken Leg with Gremolata and Sunchokes

If you’re like me and prefer dark meat, the easiest way to satisfy your roast-chicken urges without tackling a whole bird is to take adva...

(1 Votes)

Herbed Lemon Confit

Preserved lemons can spike up the flavor of any dish, particularly something rich that needs the cut-through-the-fat talents only an acid...

(1 Votes)

Wine-Braised Chicken Thighs with Olives, Prunes and Almonds

I confess I’m not a big fan of boneless, skinless chicken breasts, which I find tasteless enough to be considered the tofu of meats (no o...

(1 Votes)

Mahi Mahi with Kiwi-Avocado and Coconut Rice

When the cooking times match up, it only makes sense to cook a protein and a starch together, as in this combination of fish and rice. It...

(1 Votes)

Gingery Glazed Halibut with Carrots and Baby Bok Choy

In Buddhism, patience is more than a virtue; it’s one of the “six perfections” that can lead to enlightenment. I thought about that the f...

(1 Votes)

Korean Short Rib Tacos

This recipe is as much of a mash-up as the idea of Korean tacos in the first place, made famous and trendy by the Kogi BBQ truck in Los A...

(1 Votes)

Homemade Corn Tortillas

I used to have such trouble making corn tortillas at home, using instant masa flour, that I always assumed the good ones I encountered in...

(1 Votes)

Cabbage and Pear Kimchi

Like many food-oriented folk, I have a serious kimchi obsession going. But I didn’t want just any old kimchi recipe in this book. And I k...

(1 Votes)

Thai Fried Rice with Runny Egg

I’m a longtime fan of Jeffrey Alford and Naomi Duguid, cookbook authors who produce glorious books with a journalistic approach to food w...

(1 Votes)

Personal Paella with Squid and Scallions

Ask my Catalan friend Pep and my Catalan-wannabe friend Ted which of the three of us makes the best paella, and prepare to hear much wail...

(1 Votes)

Farro Salad with Chickpeas, Cherries, and Pecans

My introduction to the joys of room-temperature farro salad came years ago in Boston, when I wrote an article about two chef-couples’ dif...

(1 Votes)
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