Everything is Veg by Tanya Sichynsky, New York Times Cooking

Ever worried you’d walk away from a vegetarian meal still feeling hungry? Or tried cooking for the meat lovers in your life without the meat? Veg Everything is here to change all of that.

Curated by Tanya Sichynsky, author of the beloved NYT Cooking newsletter “The Veggie,” this collection of 100 standout recipes proves just how bold, hearty, and downright satisfying plant-forward cooking can be. As Tanya puts it, “The decision to eat more vegetables does not confine you to a life of side dishes. It opens the door to a multiverse.”

Inside, you’ll find recipes grouped by theme—hearty breakfasts, finger foods, seasonal salads and soups, meatless mains, and party showstoppers. Think Cauliflower Shawarma with Tahini for a weeknight (with leftovers for lunch), Spicy Tomato Beans and Greens to work magic with pantry staples, or a Creamed Greens Pot Pie worthy of the holiday table.

Along with mouthwatering photos, you’ll get smart tips and meal plans that make vegetarian cooking feel easy. Plus expert guidance from trusted NYT Cooking writers like Melissa Clark, Eric Kim, Yewande Komolafe, Andy Baraghani, and Hetty Lui McKinnon.

Whether you’re a devoted vegetarian, veg-curious, or somewhere delightfully in between, this one belongs on your shelf.

We’ve been thumbing through our copy here at the shop, and we can’t stop dog-earing pages. It’s the kind of cookbook that makes you want to linger in the kitchen a little longer.

Stop by, flip through it, and let the sea air work up your appetite. We’d love to help you find your next favorite meal.

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