Author Talk: Tanya Sichynsky, Veg Everything

We are excited to welcome Food and Cooking editor at The New York Times Tanya Sichynsky to the shop on Wednesday, September 16th, for an author talk to celebrate Veg Everything! Curated by Tanya, author of the popular NYT Cooking newsletter “The Veggie,” this latest collection from NYT Cooking shares 100 recipes that invite you to discover just how bold and satisfying vegetarian dishes can be for weeknight cooking, celebrations and all the bites in between. Join us for an engaging conversation with Tanya followed by audience Q&A and an opportunity to get your books signed/personalized! Moderator to be announced.

Reservations are non-refundable and include a signed copy of the $38.00 book. Applicable sales tax and a $2.50 transaction fee are also included. Can't attend but still want a signed book? Order here for shipping or in-store pickup.

About the book: Have 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 100 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 authors: Tanya 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.