Veg out!This week we’re celebrating the release of “Veg Everything” by Tanya Sichynsky, our latest New York Times Cooking cookbook! Tanya is an editor for Cooking and the host of “The Veggie,” our show and newsletter devoted to meatless recipes. This book is full of fun, bold, occasionally even rambunctious vegetarian cooking, with 101 recipes from writers including Melissa Clark, Eric Kim, Yewande Komolafe, Andy Baraghani, Hetty Lui McKinnon, Ali Slagle and Priya Krishna, whose clever coconut saag recipe below both appears in the book and embodies its spirit. There are several events happening around the country where you can say hello to Tanya and grab a copy of the book. In Los Angeles? You can catch Tanya at the Hollywood Farmers’ Market today. New Yorkers, please come out to Public Records on Tuesday, Sept. 22, where Tanya will appear with Andy and the author Scaachi Koul. After that, the tour continues in New Canaan, Conn., on Sept. 24; in Detroit on Sept. 27; in Philadelphia on Sept. 29; in Washington, D.C., on Sept. 30; and finally in Atlanta on Oct. 4. And as ever, you can reach me at dearemily@nytimes.com. Scroll on for Priya’s recipe and four others to consider for the week ahead.
1. Coconut SaagPriya Krishna riffs on saag paneer by adding coconut milk to this greenest of dishes, with luxuriously creamy results. Use extra-firm tofu instead of paneer, if you’d like, and watch Priya make the dish in a video on the recipe page.
2. Grilled Za’atar Chicken With Garlic Yogurt and CilantroA yogurt marinade is the secret to this signature Melissa Clark weeknight recipe. You can make it in the oven if you don’t have a grill.
3. Sheet-Pan Sausage With Peppers and TomatoesI’ve long loved this recipe from Ali Slagle, which translates stovetop sausage and peppers to the oven. That move makes an easy dish even easier: It becomes more hands-off, and more flavorful too, allowing the sausage, peppers and tomatoes (a nice addition) to reach a deeper golden brown.
4. Pili Pili Shrimp with Braised Cannellini BeansThis masterfully spiced dish from Kiano Moju pairs shrimp with white beans for a satisfying dinner. A commenter named Anna called this “one of the best recipes on NYTimes Cooking.”
5. Ricotta Pasta Alla VodkaPenne alla vodka is a classic for a reason. Eric Kim lifts it to the heavens with a few creamy clouds of ricotta spooned on top. For 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. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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