It’s true: Reducing your meat and dairy intake can reduce your impact on climate change. NYT columnist Melissa Clark shows you how to do it deliciously, with new recipes like this Mushroom Bourguignon.
GET THE RECIPES:
Mushroom Bourguignon: [ Ссылка ]
Indian Butter Chickpeas: [ Ссылка ]
Maple Roasted Tofu With Butternut Squash and Bacon: [ Ссылка ]
Meatless Meatballs in Marinara Sauce: [ Ссылка ]
READ MORE:
Your Questions About Food and Climate Change, Answered: [ Ссылка ]
The Meat-Lover’s Guide to Eating Less Meat: [ Ссылка ]
------------------------------------------
VISIT NYT COOKING: [ Ссылка ]
SUBSCRIBE to NYT COOKING: [ Ссылка ]
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE: [ Ссылка ]
INSTAGRAM: [ Ссылка ]
FACEBOOK: [ Ссылка ]
TWITTER: [ Ссылка ]
PINTEREST: [ Ссылка ]
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
