Readers

Is there anything vegetarian cooking can’t do? Whether it’s sweet and spicy tofu larb, an aromatic toor dal with whole boiled peanuts or the beautiful simplicity of a pile of roasted brussels sprouts, vegetarian cooking offers seemingly endless combinations of flavor profiles and textures — enough to satisfy any type of eater. The Veggie, a new newsletter from Tejal Rao, celebrates the vast and diverse world of vegetarian cooking, highlighting recipes from our archives every week. (If you haven’t signed […]