In her editor's letter in the April issue of Gourmet magazine, Ruth Reichl announces the arrival of a new feature devoted to hearty vegetarian recipes. With more and more restaurants offering a variety of vegetarian and even vegan dishes on their menus, in combination with the growing concern for environmentally-friendly living, the appeal of fresh, locally-grown, seasonal vegetables and legumes is suddenly extremely important in the food world. I recently decided I had better give in to the trend and veg out.
3.1 Phillip Lim
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