Topped with fresh roasted salsa for a biting aftertaste, this burrito overloads the senses to a feeding frenzy. Sharks even have a week dedicated to it.

Slap lettuce and tomato on a toasty bun, and this Moby Dick of a sandwich is everything a tuna melt should be — minus the tuna, of course.

I was absolutely in love with Matt’s own Asian sesame dressing; so much so, I told him to smack his face on a bottle and sell the stuff by the case. He uses a bit of agave to calm the Sriracha, which gives it a little karate-kick aftertaste.

Dining alone is a nostalgic experience. As if I am on a date with the flavors themselves, I use the cuisine to remember.

“You’re going to be so healthy!” my mom exclaimed when I first told her I was going vegetarian ten years ago.

The first night of VegStock, a three-day salute to vegetarians and vegans and the people who love them.

“We wanted to create an event that says, ‘hats off!’ to vegans and vegetarians.” Edward, chef at Bardo.

There’s nothing I love more than discovering mind-blowing vegan food at a restaurant with televisions streaming football on the wall.

If you’re looking to make going vegetarian or vegan your resolution for the year, here are the three big steps that I think will make your transition easy.

On Christianity, eating meat, and the true spirit of Christmas.

While every parent wants their child to be happy, they also kinda want them to be happy close to home, with a sensible job, a dignified spouse, and plenty of money. Well…sorry mom and dad, I kind of missed all that and just went straight for the happy part.

Some ways of eating meat are more environmentally sustainable than others. Amelia from Green Alternatives teaches us about owning your own cow makes the most green sense.

For all of you starry-eyed, veggie-loving romantics out there, I’d like to provide you with a few resources you can thank me later for.

Maybe if I looked like her, it would be easier…

Our resident veg Christine Dore tells you where to find the best of the Orient right here in Seven Cities.

Farm wife and food writer Kathleen Fogarty reviews FOOD, INC., which debuted at The Naro with a panel of local farmers and foodies, including her husband, Farmer John Wilson.

PETA’s Christine Doré embarks on a bi-weekly column exploring the local vegetarian scene. This week, she poses and answers the question: “I’m hungry, I’m veg, and I’m fabulous. Where am I supposed to eat?!”

There’s something so sensual about Indian cuisine…the golden colors of curry on succulent lamb, a creamy salted mango lassi to quench the heat, and the soft light of a blue-jeweled brass lamp. It’s hard not to feel warm and fulfilled at a great Indian place.