![[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!](https://www.diningandcooking.com/wp-content/uploads/2025/09/iCwdd2sKKj4_uV2yPwMZpMZPjKHRLqO61N6ZhlxkEEI-scaled.jpg "[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!")
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.
Thank you for spending your afternoon with me! This was a blast — I love playing recipe matchmaker. You can find me on IG @tanyasic and, of course, in The Veggie, where I often answer reader questions like these! Send me yours any time: theveggie@nytimes.com. Happy cooking!
by thenewyorktimes
11 Comments
**Join us for The New York Times Cooking takeover of r/Food – Running September 10th, 12th and 13th!**
**Look out for guest AMA’s from:**
* *Brian Gallagher, Priya Krishna, and Tejal Rao* – NYT Cooking best restaurants list – **Sept. 10** – [View the AMA](https://www.reddit.com/r/food/comments/1ndfsdc/ama_were_the_reporters_who_just_ranked_the_best/)
* *Tanya Sichynsky* – NYT New Veggie Youtube Channel – **Sept. 11, 2:30-3:30pm ET**
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I’d love some ideas!
What vegetarian dishes can be a main dish for a vegetarian but also a side for a non-vegetarian main? Allergies mean it would need to avoid most legumes like soy (no tofu, but soy sauce is ok), lentils, chickpeas or peanuts.
I have a subscription so any recipe links would be appreciated!
What are you top NYC vegetarian restaurants?
Do you have a consistent stock of specific vegetables at home?
What are you thinking about when you have excess veggies that need to be used in the next 12-48hrs?
I have a pregnant family member who is looking for vegetarian hacks for rich meat recipes and menus. Do you have suggestions?
What is the meal (or meals) you return to on a regular basis? I struggle with week-to-week dinner prep and would love some ideas about easy, filling meals that I won’t get sick of making.
I would like more dog content please
I have a huge bunch of coriander (cilantro?) in my fridge and like 8 egg whites! What’s your favourite way to use up either of these?
Fuck/ Marry/ Kill: tomatoes, zucchini, carrots
Would you consider providing me with some pics of your feet squishing overripe zucchini and olive oil in a small plastic kiddy pool?
I accidentally bought too many onions – what should I do to use them up??