Sunday, Oct 04, 2026 4:00 PM

Location:
A Cappella Books
208 Haralson Avenue, NE
Atlanta, Georgia 30307

This collection of 101 recipes from NYT Cooking invites you to discover just how bold and satisfying vegetarian dishes can be—for weeknight cooking, celebrations and all the bites in between.

A Cappella Books is delighted to welcome senior staff editor for The New York Times and NYT Cooking, Tanya Sichynsky, for a discussion of her new cookbook, “Veg Everything: Recipes for Weeknights, Parties and the Bites in Between [A Vegetarian Cookbook].” Sichynsky will appear in conversation Kim Severson, national food correspondent for the New York Times.

This event is free and open to the public; copies of the book will be available for purchase.

About the Book

Have you ever feared that you would still feel hungry after a vegetarian feast? Tried to cook for meat lovers… without the meat? Craved a more vibrant vegetable-packed breakfast worth jumping out of bed for? Whether you’re a devoted vegetarian or expanding your palate, Veg Everything will change how you think about plant-forward meals.

Curated by Tanya Sichynsky, author of the popular NYT Cooking newsletter “The Veggie,” “Veg Everything” serves up not only culinary inspiration (with mouthwatering photos) but also tips and meal plans to make vegetarian cooking feel as easy as it is delicious. As Tanya says, “The decision to eat more vegetables does not confine you to a life of side dishes. It opens the door to a multiverse.”

Enjoy every bite of 101 standout NYT Cooking recipes, grouped by themes: hearty breakfasts and finger foods, seasonal salads and soups, meatless mains and party showstoppers. Discover irresistible meals anchored by a humble can of beans; shape-shifting tofu, from silky to crispy; meal-enhancers like broth and dressings; and vegetable-packed (and still decadent) pastas.

Think Cauliflower Shawarma with Tahini for a weeknight dinner, with leftovers for lunch; Spicy Tomato Beans and Greens to work magic with pantry staples; Creamed Greens Pot Pie on a holiday table; or a Golden Potato and Greens Soup that turns crisper-drawer veggies into the main event.

Featuring time-tested recipes and expert guidance from trusted writers Melissa Clark, Eric Kim, Yewande Komolafe, Andy Baraghani, Hetty Lui McKinnon and more, Veg Everything is an enthusiastic celebration of vegetables—for the veg-forward, the veg-skeptical and everyone in between.

About the Authors

Tanya Sichynsky is a senior staff editor for The New York Times and NYT Cooking, and she writes "the Veggie," NYT Cooking’s vegetarian newsletter. Tanya grew up in the Atlanta suburbs with a Cuban mother and a Ukrainian father, both of whom are from New York City.


New York Times Cooking is the digital source for more than 20,000 of the best recipes from The New York Times, for home cooks at every skill level. Cooking subscribers get access to the best-in-class app, including tools for recipe organization and shopping lists, and weekly newsletters that offer new recipes and smart kitchen tips from New York Times editors.

About the Conversation Partner

Kim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.

She has been a staff writer at the San Francisco Chronicle, an editor and reporter at the Anchorage Daily News in Alaska and has covered crime, education, social services and politics for other daily newspapers on the West Coast.

She has written four books, “The Trans Fat Solution," “The New Alaska Cookbook," a memoir called “Spoon Fed: How Eight Cooks Saved My Life,” and, in 2012, "Cook Fight!" a collaborative cookbook with fellow New York Times writer Julia Moskin.

She’s a Midwesterner by birth, and lives in Atlanta with her partner, a teenager and two dogs. She plays softball, cooks, reads, watches bad TV and tries to get into nature as much as possible.