The Endless Pleasures of Vegetarian Cooking
The New York Times
The world of vegetarian cooking is vast and diverse, and our new newsletter celebrates exactly that.
By trade, I’m an omnivore. The only food rule I follow is that I eat everything, because anything can lead to deliciousness. Maybe it’s goat meat on the bone, cooked low and slow and served in a dark pool of its own cooking juices. Maybe it’s a bloomy wheel of cheese made from cashew milk, dense and creamy in the middle. If it’s good, I want it, and then I want seconds. But when I cook at home, what I want more and more of is vegetables. Right now, this instant, I want long, skinny tongues of charred eggplant dressed in soy sauce and maple syrup, over rice. I want bright tomato pulp puréed with bread and olive oil, right from the lip of the bowl. I want a big pile of lettuce leaves filled with Hetty McKinnon’s sweet and spicy tofu larb. [Click here to sign up for The Veggie newsletter.]
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