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A Plant-Based Holiday: How to Have a Veg-Centric Celebration
The season of holiday gathering creates ample opportunity to showcase new approaches to traditional dishes—or to throw out tradition altogether—and bring more plants to the table. But how, exactly, to do that without upsetting everyone? How can we use the holidays to bridge the gap between those who pursue a plant-based diet and the staunchly omnivorous (and even these days, the carnivorous)?
To discuss these topics and answer your questions, I’m bringing together two of the best vegan recipe developers working today: Joe Yonan, author of the Eat at Joe’s newsletter, the James Beard Award–winning Mastering the Art of Plant-Based Cooking, and the new classic Cool Beans; and Philip Khoury, author of A New Way to Bake and the brand-new Beyond Baking: Plant-Based Baking for a New Era.
From the Desk Members attend free using the code available here.
WHEN
Tuesday, November 4, 11 a.m. EST
All who sign up will be sent a video link. From the Desk members receive the full video link and text transcript, whether you sign up or not. Find the Salon archives on YouTube.
WHERE
Zoom
Please sign up with the email you want to be contacted at with information. You will be sent the Zoom link a half-hour before the event begins.
WHO
Philip Khoury is an award-winning, classically trained pastry chef who spent six years as the Head Pastry Chef at Harrods. He has gained international recognition for his innovative approach to baking, particularly his commitment to using accessible, pantry-staple ingredients to create exceptional plant-based pastries. His debut book,A New Way to Bake, received critical acclaim and won Best Debut Cookery Book at the 2024 Fortnum and Mason Food and Drink Awards.In 2025, he launched Khourys, an artisan chocolate studio based in London. Beyond Bakingis his second cookbook. Find him on Instagram @philkhoury.
Photo Credit: Erin Scott
Joe Yonan is a cookbook author, cooking teacher, speaker, and newsletter writer.
His newsletter is Eat at Joe’s on the Beehiiv platform; it’s a weekly dispatch of stories, recipes and tips connected to plant-based cooking — plus links to cute animal videos.
His books include “Mastering the Art of Plant-Based Cooking” (2024), which won a James Beard Award for best vegetable-focused cookbook and was named one of the best cookbooks of the year by NPR, The New York Times, Bon Appetit, Food and Wine, Esquire, and more. His previous book, “Cool Beans” (2020), was a bestseller and nominated for a James Beard Award. His other books include “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One" (2011).
Joe recently retired from The Washington Post, where he won two James Beard Awards for food coverage and edited multiple other award-winning pieces. He wrote The Post’s Weeknight Vegetarian column for about a dozen years and for five years wrote the Cooking for One column, both of which won honors from the Association of Food Journalists. His work from the Boston Globe and The Post has appeared in multiple editions of the “Best Food Writing” anthology.
Joe grew up in West Texas and spent 2012 in North Berwick, Maine, on leave from The Post to learn about growing and homesteading from his sister and brother-in-law. He is a graduate of the University of Texas at Austin and the Cambridge School of Culinary Arts.
Photo Credit: Matt Russell
HOST + MODERATOR
Alicia Kennedy is a writer from Long Island. She is the author of the best-selling No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating, and her memoir On Eating: The Making & Unmaking of My Appetites will be out in spring 2026. Her newsletter on food culture, politics, and media, From the Desk of Alicia Kennedy, is read by over 30,000 people weekly.
The season of holiday gathering creates ample opportunity to showcase new approaches to traditional dishes—or to throw out tradition altogether—and bring more plants to the table. But how, exactly, to do that without upsetting everyone? How can we use the holidays to bridge the gap between those who pursue a plant-based diet and the staunchly omnivorous (and even these days, the carnivorous)?
To discuss these topics and answer your questions, I’m bringing together two of the best vegan recipe developers working today: Joe Yonan, author of the Eat at Joe’s newsletter, the James Beard Award–winning Mastering the Art of Plant-Based Cooking, and the new classic Cool Beans; and Philip Khoury, author of A New Way to Bake and the brand-new Beyond Baking: Plant-Based Baking for a New Era.
From the Desk Members attend free using the code available here.
WHEN
Tuesday, November 4, 11 a.m. EST
All who sign up will be sent a video link. From the Desk members receive the full video link and text transcript, whether you sign up or not. Find the Salon archives on YouTube.
WHERE
Zoom
Please sign up with the email you want to be contacted at with information. You will be sent the Zoom link a half-hour before the event begins.
WHO
Philip Khoury is an award-winning, classically trained pastry chef who spent six years as the Head Pastry Chef at Harrods. He has gained international recognition for his innovative approach to baking, particularly his commitment to using accessible, pantry-staple ingredients to create exceptional plant-based pastries. His debut book,A New Way to Bake, received critical acclaim and won Best Debut Cookery Book at the 2024 Fortnum and Mason Food and Drink Awards.In 2025, he launched Khourys, an artisan chocolate studio based in London. Beyond Bakingis his second cookbook. Find him on Instagram @philkhoury.
Photo Credit: Erin Scott
Joe Yonan is a cookbook author, cooking teacher, speaker, and newsletter writer.
His newsletter is Eat at Joe’s on the Beehiiv platform; it’s a weekly dispatch of stories, recipes and tips connected to plant-based cooking — plus links to cute animal videos.
His books include “Mastering the Art of Plant-Based Cooking” (2024), which won a James Beard Award for best vegetable-focused cookbook and was named one of the best cookbooks of the year by NPR, The New York Times, Bon Appetit, Food and Wine, Esquire, and more. His previous book, “Cool Beans” (2020), was a bestseller and nominated for a James Beard Award. His other books include “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One" (2011).
Joe recently retired from The Washington Post, where he won two James Beard Awards for food coverage and edited multiple other award-winning pieces. He wrote The Post’s Weeknight Vegetarian column for about a dozen years and for five years wrote the Cooking for One column, both of which won honors from the Association of Food Journalists. His work from the Boston Globe and The Post has appeared in multiple editions of the “Best Food Writing” anthology.
Joe grew up in West Texas and spent 2012 in North Berwick, Maine, on leave from The Post to learn about growing and homesteading from his sister and brother-in-law. He is a graduate of the University of Texas at Austin and the Cambridge School of Culinary Arts.
Photo Credit: Matt Russell
HOST + MODERATOR
Alicia Kennedy is a writer from Long Island. She is the author of the best-selling No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating, and her memoir On Eating: The Making & Unmaking of My Appetites will be out in spring 2026. Her newsletter on food culture, politics, and media, From the Desk of Alicia Kennedy, is read by over 30,000 people weekly.