Vegetarian & Vegan Restuarants
editor's pickGreat Sage’s executive chef Adam Pierce is passionate about using local, organic, in-season ingredients whenever possible to create his spectacular plant-based dishes. Anyone who has eaten at this Clarksville, Maryland vegan hot spot can attest to the delicious results of his philosophy. That’s all well and good for a chef to say, but what about the average home cook who is a little less comfortable in the kitchen? Read on to get Pierce’s advice for how to make the most of local, in-season ingredients even if you’re not a culinary genius. more
-
Vegging Out: Bar Harbor, MaineCOMMENTS (4)The Atlantic Ocean laps its waves over 228 miles of shoreline in...
-
Vegging Out: Austin, TexasCOMMENTS (4)Texas may be known for its livestock, oil, and cowboys, but the capital of...
-
Vegging Out: Philadelphia, PennsylvaniaCOMMENTS (4)The home of cheesesteaks and Kevin Bacon also happens to be a Mecca of...
-
Vegging Out: Seattle, WashingtonCOMMENTS (3)PHOTO: St. Dames’s vegan biscuits with mushroom and vegan chorizo...
-
Vegging Out: Burlington, VermontCOMMENTS (3)Burlington, VT delivers crisp mountain air and jaw-dropping sunsets over...
-
Vegging Out: Asheville, North CarolinaCOMMENTS (3)PHOTOS Clockwise from upper left: Rosetta’s Kitchen Tempeh Ruben...
at a glance
