Bringing Plant-Based Eating to the BBQ

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Summer brings with it many time honored culinary traditions, chief among them the return of the good old fashioned backyard barbecue. But with plant-based eating (and the percentage of vegetarians) on the rise nationally, it’s remarkable how little attention the humble vegetable receives on the grill.

Who better to help dispel whatever myths and prejudices still remain than two of the nation’s most revered chefs: Chef Amanda Cohen of New York’s famed vegetarian temple Dirt Candy and Chef John Fraser of the beloved plant-centric restaurants Narcissa and Nix, and the Michelin-starred Dovetail.

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