Do you find yourself drawn to spring produce as the days get longer? Are you trying to eat less meat for environmental reasons? Or are you simply interested in making the tastiest possible vegetarian food at home?

On May 17, Tejal Rao, The New York Times’s California restaurant critic and author of The Veggie newsletter, and Emily Weinstein, The Times’s Food and Cooking editor, will talk about the joys of vegetarian home cooking in a virtual event.

First, Tejal and Emily will speak with Samin Nosrat, the chef, writer and former food columnist for The New York Times Magazine, about what they’re eating, making and craving.

Then Tejal will speak with several Times readers about vegetarian ingredients or techniques they’ve struggled with, troubleshooting their problems and offering suggestions for other recipes they might enjoy.