[AMA] I’m Tanya Sichynsky, and I write NYT Cooking's Veggie newsletter, where I gather vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Ask me anything! [Crosspost]

Hi! I’m Tanya. I’m an editor for NYT Food and Cooking and have been since 2020, working with reporters, recipe developers, columnists and critics to make sense of the world through food – what restaurant menus say about us, why everyone is drinking Guinness and how America’s relationship with milk got so weird – and to help you figure out what cookbooks to buy and, of course, what to make for Thanksgiving.

Sometimes I’ll write about, say, breakfast on “Love Island” or shrimp, but you can most often find me in our weekly vegetarian cooking newsletter, The Veggie, which I’ve been writing for nearly three years (you can sign up for the newsletter here). There, I’ll help you figure out what to do with all that zucchini, show you how to use up a tub of miso or a tube of tomato paste, answer your most pressing and hyper-specific vegetarian recipe questions, and occasionally encourage you to just eat bread for dinner. And you can also now find me and The Veggie on YouTube, where I'm tackling common vegetable cooking conundrums. It is a pleasure to serve you there and, now, here (proof)!

All of these links are accessible for free, even without an NYT subscription.

Ask me anything about cooking – with vegetables, without meat, with whatever you’ve got – or the world of food at large.