From burger restaurants to vegan boutiques, Brooklynites are embracing meatless “meat” that’s clear in both origin (plants) and mission (the health of the eater and the environment).
“I try to cook traditional food, but we are also open to new things—new recipes for a new generation.”
In her debut cookbook, Chitra Agrawal re-interprets her family’s vegetarian recipes, often using local and seasonal ingredients.
We highly recommend this new Bangalore-meets-Brooklyn cookbook. Here’s a spot-on veggie recipe to prove it.
Plus: Eat a Latin brunch for a good cause.
There are beet patties, lentil patties and bean ones represented, showing off how much fun you can have when you don’t stick to just eating meat.
Made by Lukas products reside next to the tofu in the grocery store, but the similarities end there.
One of our writers (who is also a vegetarian) braves a three-day Butchery 101 course at Fleisher’s in Red Hook.
Predictions for a post antibiotic future, canned pinot and coffee pot salmon… see what our editors are reading, watching and listening to this week.
Winter produce doesn’t have to dreary. With recipes like this one for rich roasted parsnip and sweet potato soup from Karol Lu, a competitive cooking veteran, you can dine like a king, even in the coldest months.
From knotweed soup to pokeweed sandwiches, you should be eating foraged edibles.
Supersweet punk rocker.