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DTSTART:20260929T210000Z
DTEND:20260929T221500Z
SUMMARY:Binding Agents Presents: VEG EVERYTHING with Tanya Sichynsky
LOCATION:Binding Agents: A Cook/Book Shop
DESCRIPTION:9/23 Update - Second session added at 5pm! To join us for the e
 arly session\, please select the 5pm timeslot after clicking "Register Now
 ." Through her popular NYT Cooking newsletter "The Veggie\," food and cook
 ing editor Tanya Sichynsky invites you to discover just how bold and satis
 fying vegetarian dishes can be—for weeknight cooking\, celebrations and 
 all the bites in between. Now she's curated a collection of 101 standout r
 ecipes by NYT contributors in Veg Everything\, a new book that "opens the 
 door to a multiverse" of vegetarian cooking. Join us at Binding Agents for
  a conversation with Tanya—led by Hannah Albertine (senior editor\, Infa
 tuation)—on making vegetarian meals feel as easy as they are delicious\;
  collaborating with her colleagues at NYT Cooking to make incredible resou
 rces for home cooks\; and how food writing can help us make sense of the w
 orld.Guests may choose a ticket with or without a copy of the book. Prices
  are inclusive of ticket fees. Entrance to the shop requires one step up. 
 Please contact us at hello@bindingagentsphilly.com with any questions or a
 ccessibility needs\; we'd be happy to help. ABOUT THE BOOKHave you ever fe
 ared that you would still feel hungry after a vegetarian feast? Tried to c
 ook for meat lovers… without the meat? Craved a more vibrant vegetable-p
 acked breakfast worth jumping out of bed for? Whether you’re a devoted v
 egetarian or expanding your palate\, Veg Everything will change how you th
 ink about plant-forward meals.Curated by Tanya Sichynsky\, author of the p
 opular NYT Cooking newsletter “The Veggie\,” Veg Everything serves up 
 not only culinary inspiration (with mouthwatering photos) but also tips an
 d meal plans to make vegetarian cooking feel as easy as it is delicious. A
 s Tanya says\, “The decision to eat more vegetables does not confine you
  to a life of side dishes. It opens the door to a multiverse.”Enjoy ever
 y bite of 101 standout NYT Cooking recipes\, grouped by themes: hearty bre
 akfasts and finger foods\, seasonal salads and soups\, meatless mains and 
 party showstoppers. Discover irresistible meals anchored by a humble can o
 f beans\; shape-shifting tofu\, from silky to crispy\; meal-enhancers like
  broth and dressings\; and vegetable-packed (and still decadent) pastas.Th
 ink Cauliflower Shawarma with Tahini for a weeknight dinner\, with leftove
 rs for lunch\; Spicy Tomato Beans and Greens to work magic with pantry sta
 ples\; Creamed Greens Pot Pie on a holiday table\; or a Golden Potato and 
 Greens Soup that turns crisper-drawer veggies into the main event.Featurin
 g time-tested recipes and expert guidance from trusted writers Melissa Cla
 rk\, Eric Kim\, Yewande Komolafe\, Andy Baraghani\, Hetty Lui McKinnon and
  more\, Veg Everything is an enthusiastic celebration of vegetables—for 
 the veg-forward\, the veg-skeptical and everyone in between.ABOUT THE AUTH
 ORTanya Sichynsky is a Food and Cooking editor at The New York Times and t
 he author and host of The Veggie\, a YouTube series and weekly vegetarian 
 newsletter.New York Times Cooking is the digital source for more than 24\,
 000 of the best recipes from The New York Times\, for home cooks at every 
 skill level. Cooking subscribers get access to the best-in-class app\, inc
 luding tools for recipe organization and shopping lists\, and weekly newsl
 etters that offer new recipes and smart kitchen tips from New York Times e
 ditors. ABOUT THE INTERVIEWERHannah Albertine is a writer and editor from 
 West Philly. She was previously the Food Editor of Philadelphia Magazine\,
  where she won a National Magazine Award in Lifestyle Journalism and was n
 ominated for a James Beard Award for writing about hoagie rolls. When she
 ’s not eating sandwiches—and sometimes when she is—Hannah supports I
 nfatuation’s editorial teams as a Senior Editor. Her short fiction is sl
 ated to appear in The New Ohio Review in winter 2026\, and she is hard at 
 work revising her first novel.\n\nBoletos: https://www.simpletix.com/e/bin
 ding-agents-presents-veg-everything-wit-tickets-288230
URL;VALUE=URI:https://360exp.net/events/10b2d1c0-97f8-48c1-bd12-0c1da716ad2
 c
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