Cabbage, a winter hero.
This is a really good cabbage dish. In Japanese, It is described as addictive or yamitsuki.
Lately I’ve been eating this a lot at restaurants but this week, I made my own. It’s no cook, absolutely no fuss and ready in minutes. It can be a side dish, or just do as I do and eat it with a bowl of rice (or on top of jook).
I shared my recipe on my newsletter this past weekend. Get the recipe on my newsletter via bio link or comment CABBAGE and the link will be sent to you.
Huli huli zucchini with crispy chickpeas from my friend @alanakysar ’s wonderful new book Aloha Veggies.
I loved this dish so much, such a delicious way to prepare zucchini and it definitely transports me to the precious Islands.
Aloha Veggies is out now, get this recipe on my website or newsletter, the link is in my bio.
A recipe that is so simple, yet looks impressive and tastes sophisticated - this yuzu-miso asparagus tart is all of that. The perfect tart to make for mother figures this weekend 💝 it’s so easy, even the kids can make it!
This is my latest recipe on @nytcooking - and it comes with a YouTube video. Here’s some behind the scenes of our fun day of filming. Thanks to NYT Cooking video team for making video making so fun, and to @chefwidza for your superlative pastry brush skills.
Get the FREE GIFT LINK for this @nytcooking recipe now in my bio
Recipe photo credit: @ryanliebe for The New York Times. Food Stylist: @bwashbu
So excited to share this new spring treat, Gnocchi and Peas with whipped feta. Lots of texture from the crispy gnocchi and crunchy sugar snaps, sweetness from the peas and a tangy whipped feta. The whipped feta doubles as a delicious dip and base for roasted veg.
Get the new recipe now at @nytcooking , with a FREE gift link at my bio!
That’s a wrap on @cookbook_week in SF. So special to see a such a bold and thoughtful celebration of cookbooks and their authors. Ate delicious things with top people and scoffed so many apricots!! These were as close to the apricots of my youth as I’ve come.
Thank you for @brianhoganstewart and the entire Cookbook Week team for inviting me and @omnivorebooks team for supporting us.
The weather is giving us whiplash but let’s manifest warmer days with this CRISPY QUINOA, ASPARAGUS AND SPICY CORIANDER CASHEW CREAM.
Recipe is on my newsletter and also now on my website- link in bio.
Your favorite food creators didn't just write a cookbook. They built a world, and they're about to tell you exactly how at @omnivorebooks on Wednesday, April 22 in this free book talk.
Hetty Lui McKinnon, Colu Henry, Violet Witchel, and Reilly Meehan. Moderated by Allie Lehman. Honest, intimate, and unfiltered. Plus: One attendee will go home with a stunning "Perfect Pair" cookware set from our partner, @smitheyironware !
📚 Part of Cookbook Week SF, April 21–25.
P.S. And if this is your thing? Don't miss Headnotes Live, our live storytelling show on Friday, April 24, at the Presidio Theatre.
🔗 Link in bio for the full schedule.
PULLED MUSHROOM AND BLACK BEAN TOSTADA.
It’s so satisfying to transform mushrooms into something unexpected. Get the recipe now on my website - link in bio.
(Side topic, racing HORSES wearing sunglasses shirt from @yunhaishop )
Koosto Iyo Baamiye (Swiss Chard and Okra Stew) From @ifahmed ’s brilliant new book SOOMAALIYA. This book is vivid and brave and brimming with stories, histories, rituals and big flavours. I loved this chard and okra stew, hope you enjoy it too.
The recipe is now on my newsletter and website - link in bio. Thanks to @hardiegrantusa for allowing me to share the recipe. SOOMAALIYA is out now.
@hettymckinnon is coming to Cookbook Social! Hetty is the James Beard and IACP Award-winning author of six books including the recent Linger: Salads, Sweets, and Stories to Savor.
Come join Hetty and 12 other authors at Cookbook Social on May 2 in Kingston, New York! It will be an afternoon to take home signed books, enjoy delicious food and drink, and make new friends. Get more info and tickets at the link in the @cookbook_social bio or at bit.ly/411gRaB.
A big thank you to our sponsors @strausmilk@butcher_box and @colavitausa , plus our book sales partner @roughdraftny .
Today feels right for dumpling tomato salad, the in-between seasons version. This recipe features roasted tomatoes, perfect for when 🍅 are not at their peak, with the healthful addition of kale.
The recipe is now on my website, link in bio.
James Beard Award-winning author Hetty Lui McKinnon is redefining vegetarian cooking in her new cookbook “Linger”, proving bold flavors can make every dish memorable and satisfying.
Watch the full conversation now streaming for free on the PBS App!
(Full interview in bio)
