Chefs put vegetables at the center of the plate

11/8/2010 | New York magazine

Vegetables are becoming big news on restaurant menus as chefs give them more attention and diners embrace their flavors and health benefits. Examples of how the roles of meat and vegetables are changing: Jose Andres called meat "slightly boring" on national TV and David Chang hosted a vegetarian dinner at the James Beard House.

View Full Article in:

New York magazine