Joe Yonan

Mexico City chef Eduardo “Lalo” Garcia’s secret is to cook these beans very simply, for a very long time, until they’re super-soft, then to add his seasoning—a sofrito of onion, garlic, tomatoes, and dried chiles—and boil them for another half hour, simultaneously infusing them with flavor and concentrating their cooking liquid. These are some of the simplest and yet most complex beans I’ve ever tasted, let alone cooked. A straightforward pico de gallo adds a little freshness and crunch. Serve with tortillas.Reprinted with permission from Cool Beans: The Ultimate Guide for Cooking with the World’s Most Versatile Plant-Based Protein, by Joe Yonan. Copyright 2020 by Joe Yonan. Photographs Copyright 2020 by Aubrie Pick. Published by Ten Speed Press, an imprint of Penguin Random House.
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When President Obama built his recent campaign around the theme "Forward," he could have been talking about the DC food scene. Talented chefs are creating innovative restaurants that are keeping this early-to-bed town up way too late for a 6 a.m. power breakfast. Here, the best new places and most buzzed-about dishes, from brunch-time baked orzo to dan dan noodles at midnight.