Descripción
Through her popular NYT Cooking newsletter "The Veggie," food and cooking editor Tanya Sichynsky invites you to discover just how bold and satisfying vegetarian dishes can be—for weeknight cooking, celebrations and all the bites in between. Now she's curated a collection of 101 standout recipes by NYT contributors in Veg Forward, 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, Infatuation)—on making vegetarian meals feel as easy as they are delicious; collaborating with her colleagues at NYT Cooking to make incredible resources for home cooks; and how food writing can help us make sense of the world.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 [email protected] with any questions or accessibility needs; we'd be happy to help. ABOUT THE BOOKHave you ever feared that you would still feel hungry after a vegetarian feast? Tried to cook for meat lovers… without the meat? Craved a more vibrant vegetable-packed breakfast worth jumping out of bed for? Whether you’re a devoted vegetarian or expanding your palate, Veg Everything will change how you think about plant-forward meals.Curated by Tanya Sichynsky, author of the popular NYT Cooking newsletter “The Veggie,” Veg Everything serves up not only culinary inspiration (with mouthwatering photos) but also tips and meal plans to make vegetarian cooking feel as easy as it is delicious. As 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 every bite of 101 standout NYT Cooking recipes, grouped by themes: hearty breakfasts and finger foods, seasonal salads and soups, meatless mains and party showstoppers. Discover irresistible meals anchored by a humble can of beans; shape-shifting tofu, from silky to crispy; meal-enhancers like broth and dressings; and vegetable-packed (and still decadent) pastas.Think Cauliflower Shawarma with Tahini for a weeknight dinner, with leftovers for lunch; Spicy Tomato Beans and Greens to work magic with pantry staples; Creamed Greens Pot Pie on a holiday table; or a Golden Potato and Greens Soup that turns crisper-drawer veggies into the main event.Featuring time-tested recipes and expert guidance from trusted writers Melissa Clark, 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 AUTHORTanya Sichynsky is a Food and Cooking editor at The New York Times and the 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, including tools for recipe organization and shopping lists, and weekly newsletters that offer new recipes and smart kitchen tips from New York Times editors. 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 nominated for a James Beard Award for writing about hoagie rolls. When she’s not eating sandwiches—and sometimes when she is—Hannah supports Infatuation’s editorial teams as a Senior Editor. Her short fiction is slated to appear in The New Ohio Review in winter 2026, and she is hard at work revising her first novel.