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How to Eat Less Meat in 2020 | Melissa Clark | NYT Cooking

261.522 views / Jan 3, 2020


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


READ MORE:

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

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

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