This Garlicky, Spicy Chickpea Stew Is Exactly What You Need

Do you have a desert island bean? Joe Yonan does, and it’s the chickpea. Mr. Yonan, the food editor of The Washington Post, adores all beans, so much so that he wrote an entire cookbook starring them, “Cool Beans” (Ten Speed Press, 2020). But he does play favorites, and the chickpea, with an earthy yet mild character that goes with nearly anything, comes out on top. Especially when it’s simmered with loads of garlic and cumin, like in a Tunisian lablabi.

Recipe of the week: Joe Yonan’s creative spin on beans and greens

Joe Yonan is the first person to admit that he’s a bean guy. The Washington Post food editor has written a number of vegetarian-friendly cookbooks in the past 10 years, but his latest, “Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes” (Ten Speed Press, $30), focuses on what is clearly his favorite subject. Red beans, black beans, spotted beans, tiny beans, oblong beans. If you can think of a bean, Yonan has cooked with it, and he’s compiled years of knowledge into a celebration of this nutrient-rich ingredient that he argues can be substituted for meat in every dish where meat appears.

Wine Me Dine Me: The power of the humble and ubiquitous bean

A new cookbook has saved me from a life of boring bean dishes. We eat a lot of beans in our house in part because my husband JimmyChiv is a vegetarian and that’s his primary protein source, but also because we live in Belize some of the time where beans and rice or refried beans with grilled dishes are a common staple. Our diet includes beans at least once a day and thankfully the markets are filled with beans of all kinds, but mostly black and pinto beans and we regularly order up the rice and

'Cool Beans' cookbook makes a case for the humble legume

Joe Yonan admits he may have overestimated his enthusiasm for a cookbook dedicated to beans. “When I first proposed the book, one of the things I said to my publisher is I want to make beans sexy again,” said the two-time James Beard Award-winning food editor and cookbook author. “But I realized I needed to leave out the word ‘again.’ Because beans were never that sexy.” But in “Cool Beans,” Yonan packs plenty of enthusiasm for a staple that is an important part of the foodways fabric for much

COOK THIS: Cool Beans by Joe Yonan

The current buzz around plant-based diets often centers around meat substitutes: processed proteins that are formed to resemble familiar meaty items like burgers and nuggets. But the humble bean is the obvious answer for bumping up protein in a vegetarian diet, minimizing processed foods and keeping costs down. Cool Beans (Ten Speed Press; $30) by Washington Post food and dining editor Joe Yonan is an ode to the versatility of legumes, from the workaday can of kidney beans or red lentils in your

The Secret to the Best Veggie Burgers Ever

Poor veggie burgers. They have a whole lot of ground to make up in our imaginations. So many are crumbly and dry; others disintegrate as they hit the pan or squish out the back of the bun on first chomp. So as I was reading Cool Beans, the stunning (and I mean stunning in every sense—it’s a glossy, glamorous, colorful bean book) new cookbook—out this week!—from Washington Post Food & Dining Editor Joe Yonan, I was delighted to read the following line:

Cool Beans, Hot Book

Whether or not you’re looking to eat a more plant-based diet, you’ll want to read — and cook from — a new book about the earth’s most important protein. Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein (Ten Speed Press, February 4, 2020) is all that. Written with passion by award-winning Washington Post food and dining editor Joe Yonan, Cool Beans is a deep-dive into the versatility and flavor potential of the one food the USDA classifies as both a ve

The Cool Beans cookbook holds the key to this garlicky, toasty winter dish

In my quest to achieve a more minimalist lifestyle, I, a recovering cookbook collector, have purged myself of most of my beloved possessions. Thinning the herd was agonizing at first, but once the books were finally gone, I found I didn’t actually miss them all too much. Generally I find recipe inspiration online at fine sites such as this one, and when I do see a new cookbook that piques my interest, I request the book from my local library. If a new book is going to enter my permanent collecti

The Dish: Vegetarian recipes from Joe Yonan - YouTube

Growing up in west Texas, food writer and author Joe Yonan loved to cook. He remembers the first meal he whipped up — chicken fried steak, a Texas favorite. He eventually became a newspaper reporter, but when the daily grind got to him, he decided to focus on food. Yonan is the influential food and dining editor at the Washington Post as well as the author of four cookbooks. His latest book is "Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein." He joined "CBS This Morning" on Saturday to share some of his recipes.

5 Secrets to a Better Batch of Beans

Beans are often the unsung heroes of recipes. They're filler, bulk, fiber. They're rarely the star, which is why it's so exciting to see an entirely bean-based cookbook hitting shelves. Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein by Joe Yonan, food editor of The Washington Post, contains a wealth of knowledge about the beloved bean and a collection of 125 diverse recipes. Arriving on shelves February 4, 2020, Cool Beans covers the basics of cook

NPR "Morning Edition"

When's the last time you used your microwave? Probably this morning, right? Maybe you warmed up some leftover pizza for breakfast, nuked your coffee that wasn't warm anymore. Microwaves are so ubiquitous, we take it for granted that every house and every apartment will come with one. This year, the countertop microwave celebrates its 50th anniversary. And whether you love it or loathe it, you cannot deny the influence this machine has had on American life.

Publishers Weekly on ‘America: The Great Cookbook'

What makes American cuisine American? That’s the question put—and, in a way, answered—by America: The Great Cookbook (Weldon Owen, Oct.), the latest title in the publisher’s “Great” cookbook series. The series, which includes four other titles, has sold more than 350,000 copies and has covered the cuisines of such countries as Australia and South Africa. But to say what constitutes the food of America, melting pot that it is, was uniquely difficult. To help with this curatorial challenge the p

Kojo Nnamdi Show

Joe Yonan, the travel and food editor at The Washington Post, recently adopted a lifestyle shunned by many travelers and food obsessives alike: vegetarianism. But Yonan says that with a creative approach, vegetarians can eat well and fully experience the world — and continue to oversee journalism that appeals to omnivores. Kojo chats with Yonan about the challenges of the vegetarian diet and the stereotypes that come with it. He also talks with a farmer who’s inspired Yonan to change how he looks at food.
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