Hetty McKinnon
Hetty McKinnon
Hetty McKinnon is a food writer and author of three bestselling cookbooks, Community: Salad Recipes from Arthur Street Kitchen (2014), Neighborhood: Salads, Sweets and Stories from Home and Abroad (2017) and the award-winning Family: New Vegetarian Comfort Food to Nourish Every Day (2019). She is also the editor and publisher of multicultural food journal Peddler and the host of the magazine’s podcast The House Specials.
Mango Pudding
Luminously orange, topped with evaporated milk, and light as a feather, mango pudding is a star of the dim sum dessert trolley for good reason.
Miso Oats With Egg and Avocado
Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.
Tomato and Egg “Shakshuka”
Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.
Spicy Celery, Tofu, and Glass Noodle Salad
Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.
Sesame Broccoli with Crumbled Tofu
Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.
Broccoli Forest Loaf
A savory loaf cake with broccoli florets running through the batter that look like little trees when sliced.
Spiced Double Potato Noodles
Homemade potato starch noodles, stir-fried with potato slivers and greens, for an extra comforting dinner.
Roasted Brussels Sprouts With Maple-Soy Caramel
Adorn simply roasted brussels sprouts with a soy caramel sauce that is salty, sweet, and wonderfully easy to pull off at home.
Charred Green Beans With Brown Butter Vinaigrette
This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.
Sweet Potato and Onion Tempura With Chive Mayo
This recipe produces shatteringly crisp tempura each and every time.
Radicchio and Apple Salad With Mustardy Croutons
A bright and tangy salad featuring attention-grabbing radicchio that adds drama and balance to any holiday meal.
Pumpkin and Cheddar Strata
A make-ahead casserole, like this pumpkin-infused strata with all the cheese, is just what your busy holiday schedule needs.
Spicy and Sour Stir-Fried Potatoes
Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.
Broccoli and Cashew Cream Soup
Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.
Roasted Carrots and Chickpeas With Herby Cashew Cream
Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.
Creamy Cashew Udon With Crispy Mushrooms
Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.
Cashew Cream
Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.
Awash in Squash? Grill Your Zucchini for This Hearty Salad
Faced with an oversupply of zucchini, I did as I often do in this situation and fired up the grill. A dressing anchored by preserved lemon paste delivers a layer of acidity that zucchini thrives upon.