Dirt Candy is a vegetarian restaurant on New York’s Lower East Side that has become famous over the past decade for making eggplant tiramisu, kimchi donuts, and tomato fruit leather. But its chef, Amanda Cohen, makes one thing very clear—the restaurant’s mission is not about vegetarianism or health or politics. It’s just about making vegetables taste really good. In this episode, we talk with Amanda about the 15-year run of one of New York’s most important restaurants. We discuss her early experiences working with Moby and her deep understanding of how to run a restaurant in these modern times. Also, cookbooks! Will she write another one? We find out.MORE FROM AMANDA COHEN:Dirt Candy: A Visual Veggie Cookbook With a Memoir Mixed In [NPR]For Chef Amanda Cohen, Everything Is Out in the Open [NRN]This Is TASTE 33: Amanda Cohen [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/dirtcandynycinstagram.com/mattrodbardinstagram.com/taste