Thanksgiving Recipes: The Southern Vegetarian in The New York Times 10 Years Ago

TCV Roast Beast in The Washington Post’s Voraciously

The Ultimate Veggie Plate for Kroger

Speckled Root Vegetable Cake for European Gourmet Bakery, Easter 2022

Pruneroni Pizza w/ Sunsweet Amaz!n Prunes + The Kitchn

Our Green Goddess Grain Bowls in The Washington Post + Voraciously

TCV Thanksgiving 2021

About Justin Fox Burks Photo Studio

Our ‘Cooking With’ feature in okra. magazine’s fall 2021 Southern Food Culture issue

‘Creating a Recipe for Heart Health’: our new article + recipes in Memphis Magazine’s September 2021 issue

Our Wood-Fired Oven Cooking + Gardening piece for okra. magazine, fall 2020

Our new book! Vegetarian Cooking For Two, published 6.29.2021

Our 3 Vegetarian Cookbooks (and a new one in the works!)

Our 4th cookbook is in the works for 2021!

Mayuri Indian Cuisine in Memphis (Sponsored by Memphis Tourism and I Love Memphis)

TCV featured in okra. magazine in the fall/winter 2020 issue

Acre Restaurant in Memphis (Sponsored by Memphis Tourism and I Love Memphis)

Carb Ease #sponsored by FR!SKA

Roasted Red Pepper Soup + Sambal & Cinnamon + our ‘Low-Carb Vegetarian Cookbook’

Grilled Halloumi Salad with Blackberry Dressing + our ‘Low Carb Vegetarian Cookbook’

‘The Low-Carb Vegetarian Cookbook’ to be released 3.17.20

New Vegetarian Meal Kit available in Memphis: Vegetarian Banh Mi Sandwich (Sponsored by FIX)

4 Chubby Vegetarian Dishes at Memphis Restaurants

A Vegetarian Thanksgiving: TCV in The New York Times + The Washington Post

Authors of The Southern Vegetarian (Us!) at The James Beard House on Dec. 4, 2013

Justin and Amy at the James Beard Foundation