Veg Everything: Recipes for Weeknights, Parties and the Bites in Between
Shipping calculated at checkout
This collection of vegetarian recipes from The New York Times Cooking's The Veggie newsletter offers contributions from their most popular authors, including Mark Bittman, Melissa Clark, Eric Kim, Rick A. Martinez, and Samin Nosrat.
Most are ready in under an hour. But Priya Krishna's everyday dal takes just 15 minutes; Ali Slagle's vegetarian reuben (ideal for people who really love sauerkraut, pickles, and Swiss cheese), is another 15-minute star. Brothy Thai curry with silken tofu and herbs takes 30 minutes in Yewande Komolafe's version.
And if you're making some special effort for friends who're coming over for dinner, you can show off a little with Lidey Heuck's white beans au vin, a vegetarian mushroom Wellington from Alexa Weibel, Andy Baraghani's kuku sabzi—an herb and scallion frittata—and a dramatic vegan salted maple ginger pie courtesy of Tanya Sichynsky.
There are color photos of every recipe.
Hardcover. Color photographs throughout.
Published on September 15, 2026
