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Apple Podcasts •

Learning Plant-Based Cooking With Joe Yonan

The Dinner Plan host Maggie Hoffman chats with Joe Yonan, author of Mastering the Art of Plant-Based Cooking and longtime food and dining editor of the Washington Post. Joe shares what's in his fridge right now, how he dials down the dinner pressure, and how this impressive vegetarian cookbook came together. For exclusive recipes, Joe's recommended cookbooks, and show notes, get the The Dinner Plan free Substack here. Hosted on Acast. See acast.com/privacy for more information.

The Dinner Plan...
Apple Podcasts •

This is Taste: Washington Post Food Editor Life with Joe Yonan

Joe Yonan is the food and dining editor of the Washington Post. It’s a big job, covering an outstanding food city, so it’s pretty remarkable that Yonan finds time in the margins to write cookbooks every couple years. Much respect, Joe. In this episode, we talk about his latest cookbook, the ambitious Mastering the Art of Plant-Based Cooking, among other topics. It’s a really great talk, and we dig into the Washington, DC, dining scene, this impossible-to-figure-out Beyond Meat world we live in,...
Dinner: A Love Story •

This Weekend in Food

This weekend is my idea of heaven in terms of cooking opportunities — two World Series games, a lounge-y Saturday morning live-streaming my college senior’s soccer game, friends over for drinks at a cocktail bar around the corner before dinner chez nous; then a low-key reset Sunday dinner, time to mentally prepare for the onslaught of nausea-inducing news consumption that will wear me down all week long. Hooray! While I am grateful for a good cookbook all the time, I am especially grateful these...
Epicurious •

‘Desi Bakes’ ‘Justine Cooks,’ and More Cookbooks We Loved in October

As Epicurious editors, we have a bounty of cookbooks stacked in our kitchens—and usually our living rooms and bedrooms too—new and old ones that we keep coming back to. We turn to them to get dinner on the table, bake a sweet treat, and learn something new. Here are the ones we’re especially excited about this month. Maybe you’ll order one for yourself, or gift a couple to your food-obsessed friend—either way, stock up.Much like her TikTok videos, content creator Justine Doiron’s book Justine Co...
Appetito •

WaPo Dining Editor Joe Yonan Writes about His New Book - Appetito

Italian cuisine, as every good cook knows, is besotted with vegetables (The artichokes! The eggplant! The tomatoes!), so it’s barely a stretch to approach it from a plant-based perspective. That’s one of the reasons I knew there would be a hefty proportion of Italian-style recipes in my new cookbook, Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques. The other main reason, of course, is that I’m similarly besotted with Italian cooking itself. It’s become so ingrained...
The Local Palate •

Our Top 10 New Releases for Fall | Listen - The Local Palate

It’s been a whopper of a season for Southern cookbook releases—and many of them are excellent reads. We sifted through the pile and found several essential tomes, new guides to entertaining, a handful of well-researched books with a micro-regional focus, and one really good laugh. If you’re looking to stock your cookbook shelves, let our list of favorites be the ones to bookmark. 



Does This Taste Funny? Recipes Our Family Loves


by Stephen Colbert and Evie McGee Colber | Celadon


Did...
The Local Palate •

The Ultimate Veggie Burger - The Local Palate

The ultimate veggie burger, from Joe Yonan’s cookbook, Mastering the Art of Plant-Based Cooking, Yonan shares his philosophy and best practices. In an age of high-tech products meant to mimic the exact texture and flavor of beef burgers, many of us longtime vegans and vegetarians have missed something: veggie burgers that actually include— and even celebrate—vegetables, legumes, fungi, and other stars of the edible, delicious plant kingdom. I’ve played around with veggie burger recipes for more...
Forks Over Knives •

How 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 spanning more than 400 pages, with approachable, high-quality vegan recipes as well as cooking wisdom from around the world. In the following excerpt, from t...
Simply Recipes •

The 22 New Cookbooks I'm Cooking From This Fall

I went through a delightful phase in my teenage years when everything my parents did or said made me cringe. I’m sure no one can relate.

My mom still likes to tell one particular story about when she was spending a relaxing afternoon flipping through her collection of Southern Living annual cookbooks. I came out onto the porch and asked, with a touch of scorn—and probably an eye roll for good measure—“Why do you spend so much time looking at cookbooks?”

She likes to rib me because now my job...
Cool Beans •

The secret to veggie burger bliss

Greetings, and welcome back to Cool Beans! It was a treat talking with Washington Post food and travel editor Joe Yonan for this week’s edition of On Repeat, because not only is he the author of meat-free bibles like the upcoming Mastering the Art of Plant-Based Cooking and 2020’s Cool Beans (good title!), but he also says he’s found the secret to achie…

Greetings, and welcome back to Cool Beans! It was a treat talking with Washington Post food and travel editor Joe Yonan for this week’s editio...
TODAY.com •

Tahini: What is the sesame paste and how to use it

Lior Lev Sercarz, founder of spice company La Boìte, considers tahini a must-have ingredient in the kitchen. “It is such a staple item in Israeli food,” says Lev Sercarz, author of “A Middle Eastern Pantry.” “It’s not like a ‘first’ memory, like your first oyster or foie gras. I can’t even remember not eating tahini,” he adds. While tahini may be best known for its starring role in hummus, there’s a lot to love about this good-for-you paste. Made from ground sesame seeds, tahini has a nutty flav...
The Washington Post •

10-minute hummus and vegetable wraps can cure what hangers you

You’d think that when your home office is upstairs from your kitchen, you could take advantage of the times you work remotely and slide cooking tasks more or less seamlessly into your day. I love the idea of starting a pot of beans midmorning, for instance, and knowing they’ll be ready just in time for lunch. But most days, that remains an idea, because I’m too busy hopping among emails, Slacks, invoices, pitches, recipes, stories, meetings and more to add one more thing to the mix. I don’t usua
The Washington Post •

Cauliflower gets the Marbella treatment in this satisfying sheet-pan dish

Cara Mangini has heard the question before: If I eat this vegetarian meal, will I end up still hungry? The question would sometimes come up when she’d serve an entirely plant-based menu for catered corporate events. Some attendees would invariably be worried; unlike at a restaurant, they wouldn’t have a choice. But Mangini’s answer, told definitively through her Little Eater catering company and her cookbooks, is a resounding no.

Those worried attendees, she told me in a Zoom interview from her
The Washington Post •

Escape the red-sauce rut with this punchy chili crisp-tahini pasta

Americans have a funny relationship with pasta. It has become such an integral part of our cooking, but we tend to fall into one of two camps: We either depend on recipes that are rooted in Italian tradition, or we’ve strayed — or perhaps galloped! — so far from tradition that we don’t even think of pasta as necessarily Italian anymore. For both groups, it’s all too easy to get into a rut.

Dan Pashman felt this a couple of years ago. He had just developed a new pasta shape — cascatelli — that h
The Washington Post •

From a forgotten Indian cookbook, a deeply flavored chickpea curry

Years ago, I was in a used-book store when I came upon an 800-page treatise I had never seen before: “Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking.” By Yamuna Devi, the 1987 book was emblazoned with a starburst announcing it as Cookbook of the Year by the International Association of Culinary Professionals (IACP), and on one flap was a black-and-white photo of the short-haired author in a bookstore. In quotes on the back, cookbook authors Deborah Madison, Barbara Kafka and even J
The Washington Post •

Air fryer tofu nuggets get flavor from a freezing trick — and a sauce

You may have heard of a trick involving freezing tofu that magically transforms it into something palatable. I have some issues with that framing, namely that tofu requires any transformation whatsoever to taste great. Apologies to Billy Joel, but I love tofu just the way it is: clean and mild and able to fit in with the flavors of whatever dish it’s in. It’s the fresh mozzarella (or the boneless, skinless chicken breast, if that’s more your speed) of soy products. For some 2,000 years, Asian re
The Washington Post •

Asparagus mimosa is France’s sunny, eggy ode to spring

Come spring, who can’t relate to asparagus? It hibernates all winter — the “crown” and its roots lurking underground — and only when the soil warms and the light changes does it send shoots upward until they poke through the surface and start stretching toward the sun, painting the brown garden in shades of green and purple. Sunlight is crucial: The chlorophyll that gives most asparagus its green color converts the sun’s energy into sustenance. (White asparagus is such because growers keep it in
The Washington Post •

Cauliflower enchiladas show the breadth of Mexican vegetarian cooking

Margarita Carrillo Arronte had something to prove when she wrote “The Mexican Vegetarian Cookbook.” “I saw an opportunity to show to the world that Mexican cuisine is not what many people think: that it is greasy, unhealthy and unbalanced with little variety and excess sugar,” she writes in the introduction. “This is absolutely false and it shows the need to promote our culinary wealth and culture.”

More to the point, perhaps: With her book, a follow-up to the hit “Mexico: A Cookbook,” the chef
The Washington Post •

Korean rolled omelet offers a lesson in cooking intuition

From an early age, Monica Lee writes in her new cookbook, it was clear she possessed “sohn-mat,” the Korean term for a natural instinct for cooking that translates to “flavor in the fingertips.” It’s such an important part of her story — she never saw (never mind used) a measuring cup or spoon even as she ran a Koreatown restaurant in Los Angeles for decades — that it became the title of the book. “Sohn-mat” is the story of Lee’s groundbreaking restaurant, Beverly Soon Tofu, which closed during
The Washington Post •

This warm broccoli grain salad might turn vegetable skeptics into fans

It happened by accident, as some of the best kitchen discoveries do. And it started with yet another attempt to find a way to make a green vegetable appealing to our teenage son. His relationship with vegetables isn’t exactly love/hate; it’s more should/doesn’t. He knows he should eat them, he just doesn’t love them, so they’re easy to skip in favor of, well, usually wings and fries. (Potatoes are one vegetable he can and does get behind, naturally.)

I used to think I could make just about any
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