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: https://nyti.ms/2FkQAdD
Indian Butter Chickpeas: https://nyti.ms/2sJkWnn
Maple Roasted Tofu With Butternut Squash and Bacon: https://nyti.ms/2rSnK17
Meatless Meatballs in Marinara Sauce: https://nyti.ms/2sBRNKW
Your Questions About Food and Climate Change, Answered: https://nyti.ms/36xyxNr
The Meat-Lover’s Guide to Eating Less Meat: https://nyti.ms/2ZN92oA
VISIT NYT COOKING: https://cooking.nytimes.com/
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