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Hetty Lui McKinnon
Hetty McKinnon
Hetty Lui McKinnon is a Chinese Australian cook and food writer. She is the author of five bestselling cookbooks, including her genre-defining Community; Neighborhood; Family; To Asia, With Love; and, most recently, Tenderheart, which won a James Beard Award and an IACP Award in 2024. Hetty is a regular contributor to New York Times Cooking and ABC Lifestyle and writes the popular weekly newsletter To Vegetables, With Love. Born and raised in Sydney, she now resides in Brooklyn, New York.
Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons
When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.
Tomato and Walnut Pesto
This pesto is a little different—the grilled tomato base brings a sweet smokiness.
Our 4th of July Ritual Is Less About Hot Dogs and More About Dumplings
When cookbook author Hetty McKinnon moved to New York, she cooked all the American holiday classics. Five years later, she's creating some classics of her own.
Secrets of the Happy Vegetarian Clan
Plant-based cooking for the entire family doesn't mean pasta every night. Here's how Hetty McKinnon, author of the new cookbook Family, put the whole crew on a green diet that they can't get enough of.
Deconstructed Falafel Salad
Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.