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Joe Yonan

12 Podcast Episodes

Latest 18 Jul 2021 | Updated Daily

Weekly hand curated podcast episodes for learning

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Joe Yonan Talks About Beans and Being Seen

Communal Table

Before COVID-19 brought life as we know it to a halt and people started hunkering down at home, stirring up comforting stews, Joe Yonan stopped by Food & Wine headquarters to talk about his gorgeous—and prescient—new cookbook, Cool Beans. The Washington Post food editor opened up about his decision to eliminate meat from his diet, how he decides what and whose stories to tell, and the effect that testing a bean cookbook has on a marriage.Buy Cool Beanshttps://www.amazon.com/Cool-Beans-Ultimate-Versatile-Plant-Based-ebook/dp/B07RLRS57C?ots=1&tag=foodandwine06-20&linkCode=w50Wait, There's Actually No Need to Soak Your Beanshttps://www.foodandwine.com/beans-legumes/do-beans-need-to-be-soaked-before-cookingFood & Wine Prohttps://www.foodandwine.com/fwpro Learn more about your ad choices. Visit megaphone.fm/adchoices

1hr 11mins

15 Oct 2020

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602: How to Break Into Food Writing and Reporting With Joe Yonan, The Washington Post [Espresso Shots Episode]

Time4Coffee Podcast

Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department.  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.  The post 602: How to Break Into Food Writing and Reporting With Joe Yonan, The Washington Post [Espresso Shots Episode] appeared first on Time4Coffee.

18mins

7 Oct 2020

Similar People

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77: Cooking with Beans with Joe Yonan

Liz's Healthy Table

They are healthy, nutrition-packed, and can be the building blocks to some pretty delicious, yet hearty meals. There is perhaps no food quite so convenient, versatile, and humble--finding a home in even the tightest of food budgets. What is this miracle food of which we speak? Beans! They come in so many different varieties, and the meal possibilities are endless. A kitchen without beans is like a day without sunshine. Beans are versatile, delicious, nutritious, and they add an endless array of recipe possibilities to meals, snacks, and desserts. I use them all the time in my everyday cooking, and so does Joe Yonan, author of the new cookbook, Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein. If you've been cooking more and more and more these days at home, then you'll love the recipes, kitchen wisdom, and cooking advice from Joe Yonan. He's the Food and Dining Editor for The Washington Post, and as you'll discover on this week's show, he's also the master of cool bean cookery. Oh, and wait till you hear about his recipe for Harissa Roasted Carrots and White Bean Dip and Julia's Deep, Dark Chocolate Mousse. Let’s get cooking with Joe! Show Highlights: Get to know Joe better How Joe became interested in food shopping and meal prep at eight years of age How the coronavirus crisis has affected the restaurant industry and food journalism The new website geared to novice cooks with recipes, tips, and guidance for beginning cooks: Voraciously The silver lining to the pandemic: more people are interested in cooking at home, and family dinners have made a comeback How Joe became fascinated by beans as a vegetarian for the past eight years Benefits of beans: incredible nutrition, packed with fiber, vitamins, and minerals, versatile, shelf-stable, and affordable How beans are a common denominator in “blue zones,” places across the globe where people live longer than average Benefits of dried beans over canned: they are cheap and include many different varieties that aren’t canned; also, you have more control in the cooking process and texture and have the cooking liquid that can be added to dishes for extra flavor Joe’s rules for cooking dried beans and his take on the “to soak or not to soak” question How kombu (dried seaweed) helps digest beans to reduce flatulence and soften the beans Joe’s favorite recipe in Cool Beans, Lalo’s Cacahuate Beans Joe’s recipe for Harissa Roasted Carrot and White Bean Dip, which uses harissa (a North African chili paste); toss the carrots with harissa and roast them at high heat (chipotle peppers in adobo sauce can be substituted) and puree them with a can of white beans with mint and lemon juice Where Joe’s inspiration for recipes comes from The adaptability of beans in many recipes, since they are a vegetable AND a protein that’s starchy Gateway recipes for beans include hummus, chili, and purees to use in soups and pasta Joe’s recipes for Julia’s Deep, Dark Chocolate Mousse and Black Bean Brownies Resources: Photos by Aubrie Pick, food styling by Lillian Kang, courtesy Ten Speed Press.  Joe Yonan Food and Dining Editor, The Washington Post Cool Beans: The Ultimate Guide to Cooking With the World's Most Versatile Plant-Based Protein is out NOW from Ten Speed Press. Find Joe on social media! Instagram Twitter Facebook Read more on my website!

54mins

11 Jun 2020

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77: Cooking with Beans with Joe Yonan

Liz's Healthy Table

They are healthy, nutrition-packed, and can be the building blocks to some pretty delicious, yet hearty meals. There is perhaps no food quite so convenient, versatile, and humble--finding a home in even the tightest of food budgets. What is this miracle food of which we speak? Beans! They come in so many different varieties, and the meal possibilities are endless. A kitchen without beans is like a day without sunshine. Beans are versatile, delicious, nutritious, and they add an endless array of recipe possibilities to meals, snacks, and desserts. I use them all the time in my everyday cooking, and so does Joe Yonan, author of the new cookbook, Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein. If you've been cooking more and more and more these days at home, then you'll love the recipes, kitchen wisdom, and cooking advice from Joe Yonan. He's the Food and Dining Editor for The Washington Post, and as you'll discover on this week's show, he's also the master of cool bean cookery. Oh, and wait till you hear about his recipe for Harissa Roasted Carrots and White Bean Dip and Julia's Deep, Dark Chocolate Mousse. Let’s get cooking with Joe! Show Highlights: Get to know Joe better How Joe became interested in food shopping and meal prep at eight years of age How the coronavirus crisis has affected the restaurant industry and food journalism The new website geared to novice cooks with recipes, tips, and guidance for beginning cooks: Voraciously The silver lining to the pandemic: more people are interested in cooking at home, and family dinners have made a comeback How Joe became fascinated by beans as a vegetarian for the past eight years Benefits of beans: incredible nutrition, packed with fiber, vitamins, and minerals, versatile, shelf-stable, and affordable How beans are a common denominator in “blue zones,” places across the globe where people live longer than average Benefits of dried beans over canned: they are cheap and include many different varieties that aren’t canned; also, you have more control in the cooking process and texture and have the cooking liquid that can be added to dishes for extra flavor Joe’s rules for cooking dried beans and his take on the “to soak or not to soak” question How kombu (dried seaweed) helps digest beans to reduce flatulence and soften the beans Joe’s favorite recipe in Cool Beans, Lalo’s Cacahuate Beans Joe’s recipe for Harissa Roasted Carrot and White Bean Dip, which uses harissa (a North African chili paste); toss the carrots with harissa and roast them at high heat (chipotle peppers in adobo sauce can be substituted) and puree them with a can of white beans with mint and lemon juice Where Joe’s inspiration for recipes comes from The adaptability of beans in many recipes, since they are a vegetable AND a protein that’s starchy Gateway recipes for beans include hummus, chili, and purees to use in soups and pasta Joe’s recipes for Julia’s Deep, Dark Chocolate Mousse and Black Bean Brownies Resources: Photos by Aubrie Pick, food styling by Lillian Kang, courtesy Ten Speed Press.  Joe Yonan Food and Dining Editor, The Washington Post Cool Beans: The Ultimate Guide to Cooking With the World's Most Versatile Plant-Based Protein is out NOW from Ten Speed Press. Find Joe on social media! Instagram Twitter Facebook Read more on my website!

54mins

11 Jun 2020

Most Popular

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Joe Yonan is Cool Beans

HRN Happy Hour

This week’s guest is totally ‘cool beans!’ Joe Yonan is the Food and Dining editor of The Washington Post, supervising food coverage in the features department. He is the author of the new cookbook Cool Beans that came out in February 2020. He joins the Happy Hour crew to talk about cooking beans, stretching your yeast supply by baking long-fermented breads, and how WaPo is working to serve home cooks amid a global pandemic.HRN Happy Hour is powered by Simplecast.

56mins

14 May 2020

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Cool Beans | Joe Yonan

Cookery by the Book

2 Mar 2020

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Crazy for Beans: Salads, Stews, Ceviche and Pies - Joe Yonan Goes Nuts Over Beans

Christopher Kimball’s Milk Street Radio

The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche. Plus, we try to find out if somebody actually paid $99,900 for a gorilla-shaped Cheeto; we make Palestinian Upside-Down Chicken and Rice; and Dr. Aaron Carroll asks: Is diet soda bad for us?Get this week's recipe, Palestinian Upside-Down Chicken and Rice (Maqlubeh): https://www.177milkstreet.com/recipes/palestinian-chicken-rice-maqlubehRead “The Dangerously Cheesy Collectible Cheetos Market” by Tove Danovich: https://theoutline.com/post/8083/cheeto-ebay-rare-market-harambeThis week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.See acast.com/privacy for privacy and opt-out information.

50mins

21 Feb 2020

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322: What It’s Like Being Food & Dining Editor of The Washington Post w/ Joe Yonan, The Washington Post [Main T4C episode]

Time4Coffee Podcast

Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department.  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. The post 322: What It’s Like Being Food & Dining Editor of The Washington Post w/ Joe Yonan, The Washington Post [Main T4C episode] appeared first on Time4Coffee.

35mins

25 Nov 2019

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477: Joe Yonan on Documenting the Culinary Experience

The Urban Farm Podcast with Greg Peterson

Conveying observations from the kitchen, the dining room, and the garden. In This Podcast: Journalism and food have been major themes all throughout Joe Yonan's life. In this podcast, learn about how he got involved with food at a very young age, his journey to food editor, and what a food editor actually does. Joe also shares about learning to homestead, succession planting, and what he's growing in his garden. He has written two cookbooks and edited another called “America The Great Cookbook,” don't tell anyone else, but we smell a book giveaway cooking! Don’t miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast Joe is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department. He is also the editor of "America The Great Cookbook" and has written two cookbooks “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One" (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. In addition to writing about food and dining, Joe also has written about his efforts to grow food on his 150-square-foot urban front yard. Go to www.urbanfarm.org/joeyonan for more information and links on this podcast, and to find our other great guests. This contest period has expired. 477: Joe Yonan on Documenting the Culinary Experience

35mins

10 Sep 2019

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José Andrés, chef and humanitarian, with Joe Yonan

Sixth & I LIVE

Two-Michelin-starred and James Beard Award-winning chef and humanitarian José Andrés brings his passion for food to Vegetables Unleashed, his first cookbook dedicated entirely to vegetables. In conversation with Joe Yonan, the food and dining editor at The Washington Post.  This program was held May 22, 2019. 

1hr 9mins

27 May 2019

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