Offsite: Tanya Sichynsky: Veg Everything w/ Scaachi Koul & Andy Baraghani

This collection of 101 recipes from NYT Cooking invites you to discover just how bold and satisfying vegetarian dishes can be!
About this Event

Event guidelines:

• Additional copies of the book will be available for purchase at the event. All the books will be pre-signed by the author!
• Home address is collected for contact tracing purposes; it will not be used otherwise.
• As a reminder: If you are not feeling well, please do not come to the event, even if you have a ticket; email us and we'll work it out.

If you have any questions regarding these guidelines or to request accessibility accommodations, please contact [email protected].

This collection of 101 recipes from NYT Cooking invites you to discover just how bold and satisfying vegetarian dishes can be—for weeknight cooking, celebrations and all the bites in between.

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 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.

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.

Tanya Sichynsky is an editor for the Food and Cooking sections at The New York Times and the host and author of The Veggie, a NYT Cooking YouTube series and weekly vegetarian newsletter. She is from Atlanta, lives in Brooklyn and is likely laboring over what to eat next. Veg Everything is her first cookbook.

Scaachi Koul is a Senior Writer for Slate and the co-host of the Ambie and Signal Award-winning podcast, Scamfluencers. She's the author of the essay collections Sucker Punch (2025) and One Day We'll All Be Dead and None of This Will Matter (2017), and her writing has appeared in The New Yorker, This American Life, New York Magazine, and The Cut. She's also the co-host for the Emmy-nominated Netflix series, Follow This, and you can also find her in documentaries like Quiet On Set, Pretty Baby, and Girls Gone Wild: The Untold Story. Follow her on Instagram (@scaachi) or on her Substack, Hater Nation.

Andy Baraghani is a chef, food writer, and cookbook author. He began his culinary career at Chez Panisse before training at L'Arpège in Paris and at Corton and Estela in New York. After years as an editor at Bon Appétit and Saveur, he is now a contributor to New York Times Cooking. Andy is the author of The Cook You Want to Be, a New York Times bestseller and James Beard Award-winning cookbook, and is currently at work on his second book. This fall, he'll open Ditto, his first restaurant near New York City's Union Square.