Hetty Lui McKinnon
Cookbook author and food writer. New cookbook LINGER, available for preorder now. Find my recipes at NYT COOKING + my newsletter TO VEGETABLES, WITH LOVE
RECIPES FROM WEBSITE
Cream cheese, sweet chili sauce and cilantro dip — Hetty McKinnon
Cream cheese, sweet chili sauce and cilantro dip — Hetty McKinnon
To make the dip: Place the whole block of cream cheese onto a small serving plate. Pour over the sweet chili sauce, to completely smother the block of cream cheese. Top with the coriander/cilantro leaves. Serve with crackers to scoop it up, or spread it out across a serving plate and top with r
Pan-fried gnocchi and turnips with miso butter — Hetty McKinnon
Pan-fried gnocchi and turnips with miso butter — Hetty McKinnon
Make the dressing: Place the butter into a heatproof bowl and heat in a microwave for 20 to 30 seconds to melt. Add the miso and whisk well to break up the paste - it might take a while to dissolve the paste so be patient. Add the garlic and 1 tablespoon of water and whisk again to emulsify. Taste a
Huli Huli Zucchini with Crispy Chickpeas — Hetty McKinnon
Huli Huli Zucchini with Crispy Chickpeas — Hetty McKinnon
Position racks in the top and bottom third of the oven and preheat the oven to 450°F. Line two half-sheet pans with parchment paper. Cut the zucchini in half lengthwise and score the cut sides with a crosshatch pattern to create more surface for the salt to penetrate and later for the sauce to se
Crispy quinoa and asparagus salad with coriander cashew cream — Hetty McKinnon
Crispy quinoa and asparagus salad with coriander cashew cream — Hetty McKinnon
Place the quinoa and vegetable stock or water in a medium saucepan (if using water, season with 1 teaspoon of salt). Bring to the boil, reduce the heat to medium–low, cover and cook until the quinoa is translucent and tender, and the liquid has been absorbed, about 15 to 18 minutes. Transfer the
Pulled mushroom and black bean tostada — Hetty McKinnon
Pulled mushroom and black bean tostada — Hetty McKinnon
Pulled mushrooms served on corn tortilla with pureed black beans, vegan and gluten free
Koosto Iyo Baamiye (Swiss Chard and Okra Stew) — Hetty McKinnon
Koosto Iyo Baamiye (Swiss Chard and Okra Stew) — Hetty McKinnon
In a medium pot over medium-high heat, heat the oil for 1 minute. Add the onions and cook for 4 minutes, then add the okra and cook for another 3 minutes, stirring occasionally, until everything has softened slightly. Add the tomatoes and Vegeta seasoning; stir, cover, and cook for 10 minutes, until
Roasted tomato and dumpling salad — Hetty McKinnon
Roasted tomato and dumpling salad — Hetty McKinnon
Fresh start: Hetty Lui McKinnon’s recipes to celebrate spring | Spring food and drink | The Guardian
Fresh start: Hetty Lui McKinnon’s recipes to celebrate spring | Spring food and drink | The Guardian
Vegetables take centre stage in this relaxed menu of cheesy asparagus loaf, mushroomy filo tart with a chilli crisp crust, punchy feta salad, and a no-bake strawberry matchamisu
ORDER MY COOKBOOK LINGER
ORDER MY COOKBOOK LINGER
MY NEWSLETTER, TO VEGETABLES, WITH LOVE
MY NEWSLETTER, TO VEGETABLES, WITH LOVE
A vegetable life less ordinary, with Hetty Lui McKinnon. Click to read To Vegetables, With Love, by Hetty Lui McKinnon, a Substack publication with tens of thousands of subscribers.
MY WEBSITE
MY WEBSITE
A community of salad-lovers and vegetable-enthusiasts. Recipes and vegetarian cooking inspiration. From Sydney, now based in Brooklyn, New York City.
NYT RECIPES (GIFT LINKS)
Chile Tofu Recipe
Chile Tofu Recipe
This spicy, tangy and bold dish is a vegan take on chile paneer, the popular Indo-Chinese stir-fry (the fusion cuisine arose from Chinese immigrants in Kolkata, India adapting their cooking style to suit Indian palates). Here, tofu is dusted in cornstarch before pan-frying, locking in its moisture so that it stays bouncy, while also creating a crispy exterior that holds onto the sauce.
Yuzu-Miso Glazed Asparagus Tart Recipe
Yuzu-Miso Glazed Asparagus Tart Recipe
As the temperature thaws, asparagus becomes the vegetable workhorse that makes weeknight cooking easy yet exciting. In this simple yet visually arresting tart, the flowering spears are enlivened with a tangy sour-and-sweet glaze.
Gnocchi and Peas With Whipped Feta Recipe
Gnocchi and Peas With Whipped Feta Recipe
This vibrant plate starring a base of creamy, garlicky whipped feta feels like a buoyant celebration of a new season. Bright with citrus and mint and sweetened with peas, the colorful dip ties all the ingredients together.
5 New Dumpling Recipes for Lunar New Year 2026 - NYT Cooking
5 New Dumpling Recipes for Lunar New Year 2026 - NYT Cooking
Our annual tribute to one of everyone’s favorite foods returns, with all-new ways to get you pinching and pleating.
Fun Make-Ahead Salads Are the Ultimate Party Spread - NYT Cooking
Fun Make-Ahead Salads Are the Ultimate Party Spread - NYT Cooking
A table full of salads not only looks stunning, it also tastes great and lets you linger with your guests.
Hoisin Garlic Noodles
Hoisin Garlic Noodles
TO VEGETABLES, WITH LOVE RECIPES
Addictive Cabbage
Addictive Cabbage
Place the cabbage into a large bowl and scatter over the salt. Massage the salt into the cabbage, breaking up the chunks as you squeeze. Leave to soften for 5 to 10 minutes. This is an optional step but I do it to re-energize the aromas of the already toasted sesame seeds. Heat a frying pan / s
Blistered shishito, corn and avocado salad
Blistered shishito, corn and avocado salad
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary.
Smashed eggplant udon noodles
Smashed eggplant udon noodles
A minimal ingredient cold noodle dish which you can also eat warm.
Cold tofu shirataki noodles
Cold tofu shirataki noodles
Though you can also eat it warm ;)
Butter cauliflower and tofu salad
Butter cauliflower and tofu salad
redefining the salad
Hetty Lui McKinnon Instagram
Hetty Lui McKinnon Instagram
Hetty Lui McKinnon Substack
Hetty Lui McKinnon Substack
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