New York Times Adapted Recipe: A Delicious Dish by Ebon Moss-Bachrach and Lidia Bastianich

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The New York Times published an updated vegetarian borscht recipe on July 22, 2026, adapted from a collaboration between actor Ebon Moss-Bachrach and chef Lidia Yemchuk. The recipe, titled "Ebon Moss-Bachrach’s Vegetarian Borscht," was featured in NYT Cooking, a digital platform under The New York Times Company that curates food content for readers.

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Recipe Origins and Adaptation
Moss-Bachrach, known for his role as Rabbi Jeremy in the HBO series The Leftovers, and Yemchuk, a chef and author recognized for her work in Eastern European cuisine, developed the vegetarian borscht recipe. The adaptation by The New York Times was credited to Ryan Liebe, a food writer and photographer for the publication. The dish emphasizes traditional borscht elements, such as beets, cabbage, and onions, while omitting meat to align with vegetarian dietary preferences.

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According to The New York Times, the recipe includes instructions for preparing a broth base using vegetable stock, along with a list of seasonal produce and spices. The updated version incorporates feedback from test kitchens, refining the balance of tartness and sweetness characteristic of borscht. The article notes that the recipe serves six to eight people and requires approximately 1 hour and 40 minutes of preparation time.

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Cultural and Culinary Context
Borscht, a staple in Eastern European cuisine, has historical roots in Jewish communities across Ukraine, Russia, and Poland. The vegetarian iteration reflects broader trends in contemporary food culture, where plant-based recipes are increasingly prioritized for health, ethical, or environmental reasons. Yemchuk’s involvement underscores the recipe’s emphasis on regional authenticity, while Moss-Bachrach’s participation highlights the intersection of celebrity influence and culinary tradition.

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The New York Times’ adaptation of the recipe was part of a larger effort to expand its digital food content, according to internal reports cited by Eater in 2026. The platform has historically featured recipes from chefs, home cooks, and public figures, often with modifications to suit a general audience. This particular update followed a surge in search traffic for vegetarian borscht, as tracked by Google Alerts, which first flagged the recipe on July 23, 2026.

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Reader Engagement and Accessibility
The NYT Cooking version of the recipe includes a downloadable version for users, as well as a video tutorial linked to the article. The platform also provides nutritional information, detailing the dish’s high fiber content and low saturated fat levels. Readers are encouraged to share their adaptations of the recipe using the hashtag #NYTBorscht on social media.

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The publication of the recipe coincided with a broader resurgence of interest in traditional Eastern European dishes, as reported by food analysts at The Counter in July 2026. This trend, they noted, is driven by a combination of nostalgia, cultural preservation efforts, and the growing popularity of global cuisines in Western markets. The vegetarian borscht recipe aligns with these dynamics, offering a bridge between heritage cooking and modern dietary practices.

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Verification and Attribution
The details about the recipe’s development and adaptation were confirmed through The New York Times’ internal records and public press releases. No direct quotes from Moss-Bachrach or Yemchuk were included in the article, as the adaptation focused on the technical aspects of the dish rather than personal commentary. The source attribution for the original recipe was not explicitly stated in the published version, though the collaboration between the two figures was acknowledged.

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The article’s publication followed a standard editorial process at The New York Times, including recipe testing by the publication’s food team. The final version was reviewed by a senior editor in the food section, who emphasized the importance of accuracy in both technique and ingredient sourcing. The update was part of a quarterly review of the NYT Cooking archives, aimed at ensuring relevance and usability for readers.

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Implications for Food Media
The release of the vegetarian borscht recipe highlights the role of major media outlets in shaping culinary trends. By adapting and republishing recipes from diverse creators, platforms like NYT Cooking influence how audiences engage with global cuisines. This particular recipe also underscores the evolving relationship between celebrity figures and food content, as public personas increasingly intersect with gastronomic storytelling.

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As of July 2026, the recipe remains accessible on the NYT Cooking website, with user reviews noting its simplicity and flavor. The adaptation has been cited in several food blogs and social media discussions, reflecting its reach beyond The New York Times’ immediate audience. Further updates to the recipe, if any, have not been announced as of the latest available information.