The Veggie goes hardcoverAt the end of last year, I ordered a very large, very heavy credenza. In the instruction manual, a pair of cheerful little cartoons holds up a wood panel. “Assembled by two adults,” the caption reads. Not if I have anything to say about it. In desperate need of a storage solution for my mounting collections of physical media, I rushed to assemble it alone. “Rushed.” It took me four and a half hours. Dispirited and bruised, I sat on the floor and painstakingly slid my vinyl records and cookbooks onto each shelf in alphabetical order. I was delighted — and then a little annoyed — to find that everything fit snugly. Too snugly. I need to make room for one more book. Because The Veggie is now a cookbook! Meet “Veg Everything,” my 240-page son, due Sept. 15. (A Virgo? Fitting!) In a matter of months, you, too, can bring it home to your own ever-expanding library and eat more vibrantly for it. And you can preorder the book today. Preorder “Veg Everything” here!As your longtime vegetable emcee, I have become well versed in the needs and desires of a wide range of home cooks. This vegetarian cookbook endeavors to satisfy all of them, with recipes for weeknights, parties and the bites in between. The mission is right there in the name: With this book, I’ll give you the tools you need to confidently “veg” everything, from breakfast to traditionally meaty dinners, and even dessert. Whether you’re a novice or a seasoned meatless cook, this title is for you. I’ve curated for the cookbook a collection of 100 New York Times Cooking recipes (51 of which are vegan!) that prove how abundant and joyful meatless cooking can be, like Yewande Komolafe’s brothy Thai curry with silken tofu and herbs, Ali Slagle’s orzo salad with lentils and zucchini and Andy Baraghani’s extra-green pasta salad, our verdant cover girl. The pasta salad is the dish for spring, like right this very second. Make it now and consider it a teaser trailer for “Veg Everything.” Extra-Green Pasta SaladSpeaking of Yewande and Ali and Andy, the book’s contributors page(s) reads like a “Star Wars” crawl of the best developers in the business. What would a vegetarian cookbook be, really, without Melissa Clark? Without Alexa Weibel? Without Hetty Lui McKinnon? Hello, Hetty’s five-star sweet and sour cauliflower? You’ll find some of their best recipes (and even one from me!) in this book, bespeckled with gems of technique that will take your meatless cooking to impressive places. Just take Rick Martínez’s chickpea picadillo, which makes brilliant use of a box grater to mimic the textures of the very meaty classic I grew up eating. A ground beef dish without ground beef sounds like a comment section punchline. But it tastes even richer than the original. They’re not the only experts that make this book. Your expertise makes it, too. Little swaps, personal flourishes, serving tips and full-throated endorsements from readers, borrowed from our recipe comments, are sprinkled throughout to show just how successful home cooks like you have been in their efforts to veg everything. When I pitched The Veggie back in January 2021, I hoped to create a newsletter that served those who craved more vegetables but didn’t always know where to start. To be given the opportunity to create a physical book that delivers on that same promise, and to be able to share it with you, is a real honor and thrill. I hope you’ll preorder “Veg Everything” today, for a loved one or for your neighborhood’s little free library, but especially for yourself, maybe to put in a new credenza. You may not need my help building it, but I’d love to help you with dinner.
Brothy Thai Curry With Silken Tofu and Herbs
Sweet and Sour Cauliflower
Chickpea PicadilloFor 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. One More Thing!OK, a few more things actually. I’d hate to spoil too much of the book, but that wasn’t nearly enough recipes for your week, was it? I thought not. I may have been on vacation last week, but I’m always saving new recipes to my recipe box, like Nisha Vora’s colorful crispy curried tofu and carrots, Yotam Ottolenghi’s springy jammy eggs with asparagus and chipotle and Ashley Lonsdale’s baked coconut red lentils and greens. In case you missed it, we dropped a new episode of our “Veggie” video series late last month! You’ll want to watch this if you need inspiration for those springtime leeks, Swiss chard, green garlic, dandelion greens, pea shoots, watercress, young beets or tender turnips. And huge shout-out to Becky Hughes for filling in for me last week. Thanks for reading, and see you next time! Email us at theveggie@nytimes.com. Newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have questions about your account.
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