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.

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Hetty Lui McKinnon

18h

Powerful writing by

Giulia Scarpaleggia

today. This piece emphatically speaks to the issue of food and identity and how certain powerful forces can flatten our cultures stories and food.

Identity is multi-layered and complex. Sometimes we can be outsiders to our own culture. Often food is the only way we can build a bridge to understand our own cultural inf…

Letters from Tuscany

On Italian food and identity. Who gets to tell the story?

Hetty Lui McKinnon

I love a riff on my recipes. Never hesitate to do this! You too can arrive at your own same-but-different greatness, like

Cheryl Queen of Markets

I loved the sound of

Hetty Lui McKinnon

Maple-roasted carrots, chickpeas and lettuce with whipped chickpeas. I didn't have any carrots, but I did have parsnips. No lettuce, so I replaced with purple sprouting broccoli. I added a head of garlic to the roasting dish, to blend with the chick pea puree. It's a riff, but it's still your dish Hetty, and it's delicious.

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Hetty Lui McKinnon

Felicity Spector

made this week’s roasted carrot, chickpea and lettuce recipe and look how gorgeous it is. Thank you for sharing Felicity.

Felicity Spector

I saw this amazing roasted carrot and lettuce with whipped herby chickpea recipe by

Hetty Lui McKinnon

and I immediately made it! Delicious.