We all know we should eat more veggies, but sometimes life gets in the way. Maybe you're too busy for endless chopping, stumped by an unfamiliar root vegetable, or juggling guests or family members with conflicting dietary restrictions.  This episode, Tanya Sichynsky, editor for the Food and Cooking sections at The New York Times, and author of The Veggie newsletter (https://www.nytimes.com/newsletters/the-veggie) and YouTube show (https://www.youtube.com/playlist?list=PLYG6O_GQCZwgJlW_ZKTh1smGaCK5hD7NM) , discusses her new cookbook, Veg Everything (https://www.nytimes.com/wirecutter/out/link/84196/244123/57/262810) . She shares her approachable, plant-forward philosophy on cooking vegetables—not as a punishment or boring side dish, but as a versatile, flavor-packed centerpiece. Tanya walks us through the essential pantry staples that make veggie-centric meals fast and effortless, how to make seasonal swaps in recipes, and clever ways to reinvent leftover veggies into frittatas, pasta sauces, or savory pancakes.  This episode covers:  • Stocking a flavor-boosting pantry: Certain ingredients can instantly transform a single fresh vegetable into a complete, satisfying meal. Tanya keeps canned lentils, beans, tahini, dates, Dijon mustard, nutritional yeast, and pre-crisped garlic or shallots in her pantry. • Veggies for breakfast: It’s easier to get enough vegetables in your day if you start in the morning. Stack your first meal with plenty of plants with smoothies, frittata and more. • RSVP-worthy showstoppers: How to make impressive, centerpiece vegetarian dishes for entertaining. • The leftover framework: Think about integrating veggie leftovers into different “formats” like pancakes, toasts, pastas, and more.  Products we recommend:  • Tanya loves her ripstop cargo pants from Kapital (https://www.nytimes.com/wirecutter/out/link/84197/244127/57/262811) Additional reading: • The Veggie's Editor Dishes on Her Favorite Kitchen Tools (https://www.nytimes.com/wirecutter/reviews/tanya-sichynsky-kitchen-tools/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_125) • Packable Beach and Picnic Recipes  (https://www.nytimes.com/wirecutter/reviews/wirecutter-show-podcast-20250704-beach-picnic-foods/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_125) • 10 Best Veggie Burgers of 2026 (https://www.nytimes.com/wirecutter/reviews/best-veggie-burgers/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_125) We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› (https://www.nytimes.com/wirecutter/about/) The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel.Engineering support from Maddy Masiello and Nick Pitman. Episodes are mixed by Catherine Anderson, Efim Shapiro, Rowan Niemisto, Sophia Lanman, and Sonia Herrero. Original music by Dan Powell, Marion Lozano, Elisheba Ittoop, Catherine Anderson, Rowan Niemisto and Diane Wong. Wirecutter’s deputy publisher and general manager is Cliff Levy. Ben Frumin is Wirecutter’s editor-in-chief. Hosted by Rosie Guerin, Caira Blackwell and Christine Cyr Clisset. #VegetarianRecipes, #PlantBasedCooking, #VegEverything, #TheVeggie, #WirecutterShow, #TanyaSichynsky, #VegetarianCookbook, #EasyVegetarian, #PlantBasedDiet, #VegetableRecipes, #VegetarianBreakfast, #VeggieIdeas, #VegetarianCooking, #HealthyEating, #NewYorkTimesCooking, #PantryCooking, #CookingTips, #VegetarianFood, #FoodPodcast Instagram: /wirecutter (https://www.instagram.com/wirecutter/) Threads: /@wirecutter (https://www.threads.com/@wirecutter) Twitter: /wirecutter (https://x.com/wirecutter) Facebook: /thewirecutter (https://www.facebook.com/thewirecutter/) TikTok: /wirecutter (https://www.tiktok.com/@wirecutter)