Hetty Lui McKinnon 

A newsletter dedicated to vegetables, and how to cook them with care and creativity. My latest book TENDERHEART won the James Beard Foundation award for 'Vegetable Focused Cooking'. You can also find my recipes on NYT Cooking.

These breakfast tostadas with lazzzzzy beans from my friend Kiera Wright-Ruiz’s new book MY (half) LATINX KITCHEN are soooo goooood. I make them for dinner and serve with rice. As Kiera reminded me in her book, rice eaten with beans is a complete protein!

Breakfast tostadas with lazyyy beans

My challenge this week: create a recipe only with the ingredients in the fridge/pantry. This is the result. The crispiest chickpeas, a bright gochujang tahini yoghurt, and my favourite chatred broccoli.

I love pantry cooking. What’s your favourite pantry meal?

Crispiest chickpeas and charred broccoli with gochujang tahini yoghurt
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I was curious about Kani salad, so I reimagined it without the imitation crab. Here is a creamy textural salad, with a silky, citrusy soy mayo dressing.

This one is for paid subscribers.

Creamy carrot, cucumber, corn and tofu salad