Calling all vegetable lovers: Today marks the publication of “Veg Everything,” the latest cookbook from New York Times Cooking, edited by Tanya Sichynsky. As the writer of The Veggie newsletter, Tanya knows the meatless recipes on our site better than anyone. She has collected 101 of the best of them for this cookbook, from beloved recipe developers including Hetty Lui McKinnon, Yewande Komolafe, Ali Slagle, Eric Kim, Rick Martínez and Alexa Weibel. All these recipes are garnished with reader cooking notes, ingredient and cooking tips, and essays geared to making vegetable-forward meals easier and — since it’s Tanya — a heck of a lot more fun. One thing to know is that these recipes aren’t just for vegetarians and vegans. They’re for anyone looking to up the vegetable quotient of their diet, myself included. As Tanya writes, “The decision to eat more vegetables does not confine you to a life of side dishes.”
Last call on dumpling tomato saladCase in point: Hetty’s utterly wonderful dumpling tomato salad with chile crisp vinaigrette. This satisfying 20-minute meal is perfect for showing off the last good tomatoes of the season, and seasoning them ahead with salt, grated garlic and basil gives them a chance to really absorb those flavors while the dumplings cook. It’s exactly the kind of dish that everyone loves. And there are 100 others just as alluring. Congratulations, Tanya! View this recipe: Dumpling tomato salad with chile crisp vinaigrette Recipes for your weekLet’s keep the vegetable goodness going with five more stars from “Veg Everything,” including Andy Baraghani’s extra-green pasta salad (the cover girl!) and a deeply savory stew from Eric Kim. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. And before you goOver in our sister newsletter “Bake Time,” Yossy Arefi took the Bake Time questionnaire, and she calls out that this shoulder season between summer and fall is a wonderful time to bake. “There are late-season berries for a berries and cream cake, stone fruit for a peach and ricotta cake, early apples for apple cake and pumpkins for all of your pumpkin cake needs.” Who says you can’t have it all? See you Thursday.
Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo: Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
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