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5 episodes with hetty mckinnon
4 episodes with hetty mckinnon
3 episodes with hetty mckinnon
3 episodes with hetty mckinnon
3 episodes with hetty mckinnon
2 episodes with hetty mckinnon
3 episodes with hetty mckinnon
3 episodes with hetty mckinnon
3 episodes with hetty mckinnon
Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link. The following recipe can also be found here. But listen to this episode STEP 1: Barbeque the following, well.2 heads (1kg) broccoli, cut into florets STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients:125ml extra virgin olive oil 2 cloves garlic, finely chopped 80g capers, rinsed and drained 1 long red chilli, thinly sliced STEP 3: Combine the following in a big bowl and then dress with the warm oil/dressing:500g cooked chickpeas (about 2 cans) drained and rinsed1 cup baby spinach leaves 1 cup parsley, finely chopped 1 cup mint, leaves picked zest and juice of 1 lemon 80g Parmesan cheese, shaved 50g flaked almonds, toasted sea salt and black pepper Hosted on Acast. See acast.com/privacy for more information.
In conversation with Lexy Bloom ''A delicious new Gilded Age family drama-almost a satire-set in the leafy enclaves of Brooklyn Heights'' (Vogue), Jenny Jackson's Pineapple Street tells the story of three women navigating the shoals of forbidden love, gender expectations, family money, and too much tennis. A New York Times bestseller and a Good Morning America Book Club Pick, it was named a best book of 2023 by numerous publications and media outlets, including Time, NPR, Town & Country, Elle, Harper's Bazaar, and the BBC. A vice president and executive editor at Alfred A. Knopf, Jackson is a graduate of Williams College and the Columbia Publishing Course. Lexy Bloom is Editorial Director at Knopf Cooks and Senior Editor at Alfred A. Knopf, where she works with writers such as Chimamanda Ngozi Adichie, Haruki Murakami, Orhan Pamuk, Deb Perelman, Hetty McKinnon, Bill Buford, and many more Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! (recorded 3/21/2024)
Plantlovers, let us welcome Sophia Kaplan to the microphone. What a bloody treat to interview Sophia about all things floristry, moving to Paris, Indoor plants, and what she's growing at her place. Sophia's eponymous studio specialises in botanic set design for stills photography, floral styling for events, editorial and commercial projects. She's worked with an incredible lineup of brands including Louis Vuitton, Maison Balzac, Audi, Sydney Opera House and Mud Australia. She is the co-founder of Leaf Supply along with Lauren Camilleri and together they've written books including Leaf Supply, Plantopedia, Indoor Jungle and most recently, Bloom. But before we get into that chat, Emily and Maddie chat about poa, and a crowbar-type device and one of our favourite nurseries - Plants of Tasmania. We're cooking hot wet bread salad, aka baked tomatoes with capers, olives and croutons, from the book Community, by Hetty McKinnon. We're drinking Wildflower's beer - specifically their River Fossil Farm blueberry beer. This brewery is owned by Emily, her husband Chris, and the amazing Bernadette and Topher. If you're in Sydney, best you go visit their cellar door asap. Run don't walk. Find Sophia on Instagram here, Leaf Supply here, and Sophia's website here.
Country music legend, Toby Keith, has died at 62 after battling stomach cancer. Also, TODAY exclusive: Olympic figure skater Gracie Gold opens up about her challenges on and off the ice. Plus, a cardiologist, nutritionist, and sports medicine doctor each share their advice on how to boost your heart health. And, cookbook author Hetty McKinnon cooks a delicious broccoli wonton + mochi cake recipe to celebrate the Lunar Year.
[RECIPE IN SHOW NOTES] Today Simon's taking us into the world of what used to be called ‘fusion' food but really is just the combination of two good things that you wouldn't expect to see together but which work unexpectedly well. No Mexicana Parmigiana, we're not taking about you, but instead we're covering off Hetty Mckinnon's tomato dumpling salad – a panzanella and potsticker dumpling mashup that took over the northern hemisphere in summer and which Simon thinks you should rush out and make TONIGHT. Listen for all the details. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe First, make the vinaigrette. So, three tablespoons chile crisp oil or regular chiilli oil, one tablespoon soy sauce and three tablespoons Rice Wine Vinegar. Whisk these three ingredients together and add a pinch of salt if needs it. Set the dressing aside. For the tomato salad, cut 1kg (5-6 large) tomatoes into one to two-inch pieces and add them to a large bowl. Grate one to two garlic cloves over the tomatoes. Season with a teaspoon each of sea salt and freshly ground black pepper. Add about half a bunch of torn (or small) basil leaves to the bowl and gently mix to combine. Set the tomato salad aside. Get a 12-inch skillet heating over medium-high heat. When the pan is hot, add 2 tablespoons of oil to the pan and wait a minute, then add a packet of frozen dumplings (about 500g), flat side down to the skillet. Reduce the heat to medium if they are browning too fast. When the dumplings have a nicely browned bottom (about 4-5 minutes) add 1/4 cup water to the skillet and cover. Reduce the heat to medium, if you haven't yet. Let the dumplings steam for 4-6 minutes. Then, remove the cover and continue to cook until the water is completely evaporated and the dumplings begin to crisp back up on their bottoms, another 2-3 minutes. When the dumplings are cooked through, cut the heat. You should be able to fit all the dumplings in one pan, but if you can't, do them in batches. Transfer the cooked dumplings to the bowl with the tomato salad and pour the dressing over the dumplings and tomatoes. Gently stir to combine. Top with the remaining basil leaves and some crispy fried shallots, if you like for extra texture. Amazing warm or cold! See omnystudio.com/listener for privacy information.
This week, Emily Bazelon, John Dickerson, and David Plotz discuss the Colorado Supreme Court's decision to block Donald Trump from the ballot, the new Texas law to allow state and local authorities to arrest immigrants, and guest Amanda Ripley's suggestions to survive 2024. Here are some notes and references from this week's show: Colorado Supreme Court's opinion in Anderson, et al. v. Griswold, et al. Fourteenth Amendment to the Constitution of the United States John Dickerson for CBS News Prime Time: John Dickerson on Trump, Colorado and the 14th Amendment Adam Unikowsky for Adam's Legal Newsletter: Is the Supreme Court seriously going to disqualify Trump? Mark A. Graber in The New York Times: Donald Trump and the Jefferson Davis Problem Lawfare: Tracking Section 3 Trump Disqualification Challenges Karoun Demirjian for The New York Times: Congress Abandons Ukraine Aid Until Next Year as Border Talks Continue Ashley Wu for The New York Times: Why Illegal Border Crossings Are at Sustained Highs Elizabeth Findell for The Wall Street Journal: Texas Spent Billions on Border Security. It's Not Working Tom Cohen and Bill Mears for CNN: Supreme Court mostly rejects Arizona immigration law; gov says ‘heart' remains Edgar Sandoval for The New York Times: Appellate Court Says U.S. Can't Cut Through Texas Border Wire Along Rio Grande Gabriela Baczynska for Reuters: What's in the new EU migration and asylum deal? Karen Musalo for Just Security: Biden's Embrace of Trump's Transit Ban Violates US Legal and Moral Refugee Obligations Amanda Ripley for Unraveled: How to Survive 2024 Adam Mastroianni in The New York Times: Your Brain Has Tricked You Into Thinking Everything Is Worse and for Experimental History: Things could be better The Economist: What psychology experiments tell you about why people deny facts Here are this week's chatters: John: Jason Bittel for National Geographic: A bonobo was separated from her sister for 26 years. She still remembers her. Emily: May December on Netflix David: Hiroaki Nakagawa and Yasushi Miyata in Internal Medicine: An Underdiagnosed Cause of an Itchy Back Listener chatter from Michael in Queens, New York: Irin Carmon for New York Magazine: A $45 Million Effort to Make Pregnancy Less Deadly in Brooklyn For this week's Slate Plus bonus segment, Amanda joins David, John, and Emily to talk about their holiday plans, which include To Asia, With Love: Everyday Asian Recipes and Stories From the Heart by Hetty McKinnon, the DC Public Library, Purlie Victorious, the National Zoo, and Sara Lee's Butter Streusel Coffee Cake. In the next Gabfest Reads, John talks with Christine Coulson about her new book, One Woman Show. Email your chatters, questions, and comments to gabfest@slate.com. (Messages may be referenced by name unless the writer stipulates otherwise.) Podcast production by Cheyna Roth Research by Julie Huygen Learn more about your ad choices. Visit megaphone.fm/adchoices
This week, Emily Bazelon, John Dickerson, and David Plotz discuss the Colorado Supreme Court's decision to block Donald Trump from the ballot, the new Texas law to allow state and local authorities to arrest immigrants, and guest Amanda Ripley's suggestions to survive 2024. Here are some notes and references from this week's show: Colorado Supreme Court's opinion in Anderson, et al. v. Griswold, et al. Fourteenth Amendment to the Constitution of the United States John Dickerson for CBS News Prime Time: John Dickerson on Trump, Colorado and the 14th Amendment Adam Unikowsky for Adam's Legal Newsletter: Is the Supreme Court seriously going to disqualify Trump? Mark A. Graber in The New York Times: Donald Trump and the Jefferson Davis Problem Lawfare: Tracking Section 3 Trump Disqualification Challenges Karoun Demirjian for The New York Times: Congress Abandons Ukraine Aid Until Next Year as Border Talks Continue Ashley Wu for The New York Times: Why Illegal Border Crossings Are at Sustained Highs Elizabeth Findell for The Wall Street Journal: Texas Spent Billions on Border Security. It's Not Working Tom Cohen and Bill Mears for CNN: Supreme Court mostly rejects Arizona immigration law; gov says ‘heart' remains Edgar Sandoval for The New York Times: Appellate Court Says U.S. Can't Cut Through Texas Border Wire Along Rio Grande Gabriela Baczynska for Reuters: What's in the new EU migration and asylum deal? Karen Musalo for Just Security: Biden's Embrace of Trump's Transit Ban Violates US Legal and Moral Refugee Obligations Amanda Ripley for Unraveled: How to Survive 2024 Adam Mastroianni in The New York Times: Your Brain Has Tricked You Into Thinking Everything Is Worse and for Experimental History: Things could be better The Economist: What psychology experiments tell you about why people deny facts Here are this week's chatters: John: Jason Bittel for National Geographic: A bonobo was separated from her sister for 26 years. She still remembers her. Emily: May December on Netflix David: Hiroaki Nakagawa and Yasushi Miyata in Internal Medicine: An Underdiagnosed Cause of an Itchy Back Listener chatter from Michael in Queens, New York: Irin Carmon for New York Magazine: A $45 Million Effort to Make Pregnancy Less Deadly in Brooklyn For this week's Slate Plus bonus segment, Amanda joins David, John, and Emily to talk about their holiday plans, which include To Asia, With Love: Everyday Asian Recipes and Stories From the Heart by Hetty McKinnon, the DC Public Library, Purlie Victorious, the National Zoo, and Sara Lee's Butter Streusel Coffee Cake. In the next Gabfest Reads, John talks with Christine Coulson about her new book, One Woman Show. Email your chatters, questions, and comments to gabfest@slate.com. (Messages may be referenced by name unless the writer stipulates otherwise.) Podcast production by Cheyna Roth Research by Julie Huygen Learn more about your ad choices. Visit megaphone.fm/adchoices
This week, Emily Bazelon, John Dickerson, and David Plotz discuss the Colorado Supreme Court's decision to block Donald Trump from the ballot, the new Texas law to allow state and local authorities to arrest immigrants, and guest Amanda Ripley's suggestions to survive 2024. Here are some notes and references from this week's show: Colorado Supreme Court's opinion in Anderson, et al. v. Griswold, et al. Fourteenth Amendment to the Constitution of the United States John Dickerson for CBS News Prime Time: John Dickerson on Trump, Colorado and the 14th Amendment Adam Unikowsky for Adam's Legal Newsletter: Is the Supreme Court seriously going to disqualify Trump? Mark A. Graber in The New York Times: Donald Trump and the Jefferson Davis Problem Lawfare: Tracking Section 3 Trump Disqualification Challenges Karoun Demirjian for The New York Times: Congress Abandons Ukraine Aid Until Next Year as Border Talks Continue Ashley Wu for The New York Times: Why Illegal Border Crossings Are at Sustained Highs Elizabeth Findell for The Wall Street Journal: Texas Spent Billions on Border Security. It's Not Working Tom Cohen and Bill Mears for CNN: Supreme Court mostly rejects Arizona immigration law; gov says ‘heart' remains Edgar Sandoval for The New York Times: Appellate Court Says U.S. Can't Cut Through Texas Border Wire Along Rio Grande Gabriela Baczynska for Reuters: What's in the new EU migration and asylum deal? Karen Musalo for Just Security: Biden's Embrace of Trump's Transit Ban Violates US Legal and Moral Refugee Obligations Amanda Ripley for Unraveled: How to Survive 2024 Adam Mastroianni in The New York Times: Your Brain Has Tricked You Into Thinking Everything Is Worse and for Experimental History: Things could be better The Economist: What psychology experiments tell you about why people deny facts Here are this week's chatters: John: Jason Bittel for National Geographic: A bonobo was separated from her sister for 26 years. She still remembers her. Emily: May December on Netflix David: Hiroaki Nakagawa and Yasushi Miyata in Internal Medicine: An Underdiagnosed Cause of an Itchy Back Listener chatter from Michael in Queens, New York: Irin Carmon for New York Magazine: A $45 Million Effort to Make Pregnancy Less Deadly in Brooklyn For this week's Slate Plus bonus segment, Amanda joins David, John, and Emily to talk about their holiday plans, which include To Asia, With Love: Everyday Asian Recipes and Stories From the Heart by Hetty McKinnon, the DC Public Library, Purlie Victorious, the National Zoo, and Sara Lee's Butter Streusel Coffee Cake. In the next Gabfest Reads, John talks with Christine Coulson about her new book, One Woman Show. Email your chatters, questions, and comments to gabfest@slate.com. (Messages may be referenced by name unless the writer stipulates otherwise.) Podcast production by Cheyna Roth Research by Julie Huygen Learn more about your ad choices. Visit megaphone.fm/adchoices
Today I speak with Hetty McKinnon all about how food connects us to ourselves and others, as well as how to bring excitement and flavor to winter vegetables. Hetty is a Chinese Australian cook and food writer. A James Beard Foundation finalist, she is the author of five bestselling cookbooks, including her latest Tenderheart, and is a regular recipe contributor to New York Times Cooking, The Washington Post, Bon Appetit, Epicurious, and more. I love Hetty's work so much because it's imbued with story and authenticity. Hetty describes how for her, cooking is a channel for connection. It connects her to her family, to her Cantonese and Australian heritage, to the people she cooks and writes for, and also to those she's lost. She desribes how food is a channel for remembering her father, who passed away when she was fifteen, and how she brings aspects of him onto the plate. We also talk about winter vegetables, which can seem tough or unruly to cook, or drab and boring. Hetty proves otherwise. She shares recipe ideas and cooking tips for making winter vegetables utterly delicious. We're talking turnips, Brussels sprouts, cabbage, broccoli, and more. If you think you know these vegetables, think again. I think you're going to walk away hungry and inspired to get in the kitchen. Links and Resources:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Hetty's newsletter: https://tovegetableswithlove.substack.com/* Find Hetty on Instagram: https://www.instagram.com/hettymckinnon/* Hetty's new book, Tenderheart: https://amzn.to/3GoHkVf Get full access to Mind, Body, Spirit, FOOD at mindbodyspiritfood.substack.com/subscribe
Welcome artist Gemma Leslie, founder of Food for Everyone. Food for Everyone invites chefs and artists to collaborate on recipe posters. From each poster purchased they donate the equivalent of 10 meals to food charities. To Date they've donated $150,000 which equals roughly 750,000 meals.On Food For Everyone, you can find recipes from Nigella Lawson, Jessica Nguyen, Hetty McKinnon and Andrew McConnell, beautifully accompanied by artworks from artists like Libby Haines, Allie Webb and Gemma herself.We talk to Gemma about family recipes, what constitutes ‘real' art, and the power of community. You can find Gemma's Tuscan Ricotta Gnudi recipe on our website!Find us @whatartistseat on Instagram and our website www.whatartistseat.com.auLinks to Gemma's work and anything else we chatted about:- https://foodforeveryone.com.au/- https://www.gemleslie.com/- https://evi-o.art/- https://www.instagram.com/rosheen_/?hl=en- https://www.somethingsiliketocook.com.au/- https://foodforeveryone.com.au/blogs/news/suzanne-corbett- https://www.instagram.com/juliaostro/?hl=en- https://www.instagram.com/ellies.table/?hl=en- https://www.nigella.com/- https://www.pastagrannies.com/ Hosted on Acast. See acast.com/privacy for more information.
This week, as it gets colder and darker, we discuss cosy, warming winter recipes that don't rely on a big hunk of meat. Bestselling cookbook author Hetty McKinnon joins us to talk plant-based winter cooking, from ways to use kale and broccoli, to layering flavour, to her favourite spices and herbs. Hetty's newest cookbook, Tenderheart, came out this spring.-------We love hearing from you. Lilah is on Instagram and X @lilahrap. You can email her at lilah.raptopoulos@ft.com. -------Links: – Hetty's kale and orzo recipe can be found in Tenderheart. Her other bestselling cookbook is called To Asia With Love– Hetty is on Instagram at @hettymckinnon. She also has a newsletter, To Vegetables With Love– Here's a delicious winter lentil stew from the FT Weekend Magazine recipe columnists, Honey & Co: https://on.ft.com/3ujlPCk– And a piece Lilah recommends from Laila Gohar about winter cabbage: https://on.ft.com/3MEv2vp-------Special FT subscription offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial, are here: http://ft.com/lifeandart.-------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.
This week on Special Sauce we hear more about the joy of vegetables and the importance of family with “Tenderheart” author Hetty McKinnon.
On this week's Special Sauce I talk to food writer Hetty Liu McKinnon.With her five vegetarian cookbooks, her popular Substack newsletter, and her ingenious vegetarian recipes for the New York Times, food writer Hetty has been called the vegetable whisperer, and rightfully so.
Hi there, fellow cookbook lover. I'm here with great news: We'rrrreeee bacccckkkkk, baby! Season 13 (but who's counting?) of Salt + Spine starts right here, and we've got an awesome line-up of conversations headed your way this fall. Plus, loads of new featured recipes, bonus content, events, and more. We've got Deb Perelman. Dan Pelosi. Katie Parla. Hetty McKinnon. AND MORE! Like I said, “we're bacccccckkkk, baby!”If you're not yet a paid subscriber to Salt + Spine, I'd love to extend a special offer of 20% off monthly or annual subscriptions for up to a year. Act fast - this is only valid for the first week of our new season! A few fun things I've been reading lately…* B. Dylan Hollis (if you have TikTok, you've seen his vintage recipes) has one of the breakout cookbooks of the year with “Baking Yesteryear.” He talks to the New York Times (B. Dylan Hollis is Bananas for Vintage Self-Published Cookbooks) about his growing collection of community cookbooks:* “Community cookbooks come from the church ladies and bridge clubs of the United States. They are the menus and the recipes of everyday folks. They're a treasure trove of information,” Hollis said. He makes an excellent point: “You're not going to find Velveeta fudge in an Anthony Bourdain cookbook.”And now, onto this week's show with guest Frankie Gaw:Pssssssst. Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 159: Frankie GawIn this week's episode, Frankie and I discuss:* How growing up in a Taiwanese-American family in Ohio shaped his relationship with food, and how he felt pulled toward a career in food media while working in tech,* The loss of Frankie's father, which led to a period of self-reflection that pushed Frankie to re-evaluate his priorities and purpose,* A winding path—through Skyline Chilis and his grandmother's recipes and a design-related career and a successful food blog and Instagram—that ultimately led to his debut cookbook, First Generation. Plus, as always, we put Frankie to the test in our signature culinary game.First Generation: Recipes from My Taiwanese-American Home by Frankie GawIn First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.We
This podcast episode is a companion to “Issue #92: Healing Grief Through Food with Hetty McKinnon.”Few people understand the healing qualities of food better than cookbook author Hetty McKinnon. All of her cookbooks are deeply personal and her latest, Tenderheart (out today), serves as an ode to her father, who she lost as a teenager, through vegetables.When I spoke to her recently, she told me, “Food is the way I make sense of my life and the things I've experienced and seen and gone through.” Writing the recipes in this cookbook allowed her to consider the impact her father—who brought crates of fruits and vegetables home from his job—had on her, while celebrating his life and legacy. I spoke to Hetty about healing through food, the importance of chile oil, and how food can connect us to our cultures and each other. Thanks for listening! This is one of my favorite issues ever and includes two of Hetty's recipes—you can access the original here. Get full access to morning person at www.morningpersonnewsletter.com/subscribe
Andrea and Kristin chat with writer and recipe developer Hetty McKinnon about her career, books and inspirations. Hetty discusses how her background informs her food as well as the trajectory of her career from providing a salad delivery service in Australia to writing cookbooks in Brooklyn. She explains her thoughts on headnotes, how she stays organized and what inspires her recipes. She also shares how she has developed her writing voice, why she photographs her books and the trust she seeks to build with her audience. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsHetty McKinnonWebsiteInstagramNewsletter "To Vegetables with Love"Peddler JournalPodcast "The House Specials" Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCommunity by Hetty McKinnonNeighborhood by Hetty McKinnonTo Asia with Love by Hetty McKinnonTenderheart by Hetty McKinnon
Literary scholar Rebecca May Johnson earned her PhD studying Homer's Odyssey, but now she's analyzing a new kind of text: Marcella Hazan's tomato sauce recipe. Johnson reveals how studying a recipe isn't all that different from studying Ancient Greek, and what you can learn from cooking the same recipe a thousand times. Plus, Hetty McKinnon celebrates vegetables and her father's legacy in her latest cookbook, Tenderheart; Kenji López-Alt and Chris close out their egg-peeling debate with help from our listeners; Dan Pashman cements tinned fish as much more than a passing fad; and we prepare Chicken Fatteh from Jordan.Get the recipe for Chicken Fatteh here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.
In this episode, Bootie and Bossy have three book recommendations. First, we discuss the cookbook Community by Hetty McKinnon. She approaches salads like a good novel: with tantalizing characters and delicious plot twists. She has excellent advise for what to put in your larder so that you're ready when 5PM rolls around to put together something nutritious and satisfying. In fact, it's so satisfying that you might not even mind that it's vegetarian! Next, we discuss Knitted Animal Friends by Louise Crowther. Bossy gave this book to Bootie for her birthday and we got to see one of the animals in person at All Wound Up yarn store in Edmonds (see the video below for a tour of the store). Finally, we discuss the book Knitting the National Parks by Nancy Bates. All Wound Up features kits for these wonderful park inspired hats. Check out the Show Notes at Bootieandbossy.com
Michela is a life-long vegetarian who needs some inspiration and ideas for getting more protein into her diet. So, Chris enlists the one-and-only Hetty McKinnon to help reframe Michela's thinking on cooking with plants. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Does it feel like your winter go-to recipes no longer fit now that spring has arrived? I'm sharing inspiration for hearty spring salads with the help of two cookbooks that are giving my kitchen life. Also in this episode, a catch-up about me, and a fun recipe that turned our family into radish lovers. Episode links: Neighborhood by Hetty McKinnon: https://www.amazon.com/Neighborhood-Hearty-Salads-Plant-Based-Recipes/dp/1611804558/ref=sr_1_1?crid=2LEPIY75GU34M&keywords=neighborhood+by+hetty+mckinnon&qid=1680715708&s=books&sprefix=neighborhood+by+hetty+mckennon%2Cstripbooks%2C143&sr=1-1 Food Lover's Cleanse by Sara Dickerman: https://www.amazon.com/Bon-Appetit-Delicious-Nourishing-Healthful/dp/0062390236 Easy Roasted Beets With Blue Cheese: https://www.foodiewithalife.com/recipes/roasted-beets-with-blue-cheese-and-hazelnuts?rq=beets The Kitchn Roasted Radishes: https://www.thekitchn.com/how-to-make-roasted-radishes-215614 Seasonal Recipe Bundle membership: https://bit.ly/3BHktkvSRB Subscribe and save 10% with code: 10-THE-POD-SENT-ME --- Send in a voice message: https://podcasters.spotify.com/pod/show/christina-conrad/message Support this podcast: https://podcasters.spotify.com/pod/show/christina-conrad/support
Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52) Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before starting the episode.Creamy Tahini “Mac + Cheese” with Tater Tots1 pound short pastaSea salt7 ounces green beans, cut to 1-inch lengthsJuice of 1/2 a lemon1 garlic clove, very finely chopped2 tablespoons nutritional yeast1 tablespoon extra-virgin olive oilFreshly ground black pepper2 pounds frozen tater tots, defrostedPreheat oven to 400˚F. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies. For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper. Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
The Squiz is your shortcut to the news. More details and links to further reading for all of today's news can be found in The Squiz Today email. Click here to get it in your inbox each weekday morning. Find the recipe for Hetty McKinnon's summer lasagne here. Other things we do: Squiz Shortcuts - a weekly explainer on big news topics Squiz Kids - a news podcast for curious kids. Age-appropriate news without the nasties!
If you've ever clicked onto the NYT Cooking or Bon Appétit websites looking for something to make for dinner, you've probably seen Hetty McKinnon's name. The prolific plant-based recipe developer and cookbook author is one of the busiest people in food media, contributing reliable and highly craveable recipes across the internet while releasing cult books like Neighborhood and Family. On this episode, Aliza talks with Hetty about how she keeps up the seemingly endless stream of ideas and stays excited about cooking with vegetables, even in the middle of the deep winter freeze. (Hint: Sometimes you just need to let go of seasonality.) Plus a bit about her upcoming spring release, Tenderheart.Also on the show, Matt has a cool conversation with Gotham chef Ron Paprocki. Gotham is a legendary NYC restaurant and Ron has much to say about the life of a working chef.More from Hetty McKinnon:Lunar New Year Delight [To Vegetables, With Love]Tofu Larb [NYT Cooking]Kale Kimchi [official site]
It's practically impossible to ignore the air fryer. Much like the InstantPot a few years back, these countertop appliances promise us a faster and healthier way to cook: crunchy chicken, golden french fries, crispy vegetables with none of the downsides of deep frying. But how much can an air fryer really change the way you cook and eat? And, like, can you actually fry something with air? This week, Amanda is joined by BA senior staff writer and air fryer enthusiast Alex Beggs to talk about this latest must-have kitchen gadget, whether they can deliver on their promises, and how to decide if it's worth the price...and the counter space. Along the way, associate food editor Rachel Gurjar stops in to talk about her sesame coconut chicken tenders and brussels sprouts with honey butter recipes (both made for the air fryer, of course). Stuff we talk about in this episode: - Gaby Melian's Instant Pot Pork Carnitas recipe: https://www.bonappetit.com/recipe/instant-pot-pork-carnitas - Bon Appétit's Air Fryer Guide: https://www.bonappetit.com/story/best-air-fryer - Beggs' Air Fryer-Centric Trader Joe's Reviews: https://www.bonappetit.com/story/trader-joes-spring-2021-reviews - Breville Oven Air (Pro): https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&linkCode=sl1&tag=bapodcasts-20&linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&language=en_US&ref_=as_li_ss_tl - Breville Mini Smart Oven: https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&enginename=google&mcid=AF_CJ___5370367&product_id=41174425&adtype=pla_with_promotion&product_channel=online&adpos=&creative=499413965194&device=c&matchtype=&network=g&gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&gclsrc=aw.ds&AID=11469020&PID=100023470&SID=100105X1555765X6244e659cde639720abde1811039b21c&source=Commission+Junction&utm_source=Skimlinks&utm_medium=affiliate&utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&utm_content=5370367&cjevent=d2c8479d25f311ec81c4ea710a82b824 - COSORI Air Fryer Max XL: https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&linkCode=sl1&tag=bapodcasts-20&linkId=70a19e409e6238e97106bc2ce0757d28&language=en_US&ref_=as_li_ss_tl - Hetty McKinnon's Sesame Broccoli and Tofu recipe : https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli Some of Andy's Toast Recipes: - Tomato Toast with Chives and Sesame Seeds: https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds - Kimchi Toast: https://www.bonappetit.com/recipe/kimchi-toast - Sarah Jampel's Coconut Tofu Stir-Fry recipe: https://www.bonappetit.com/recipe/coconut-tofu-stir-fry - Rachel Gurjar's Air Fryer Sesame-Coconut Chicken Tenders recipe: https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders - Rachel Gurjar's Crispy Brussels Sprouts with Honey Butter recipe: https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter - Rachel Gurjar's Spiced Potato Wedge Fries with Yogurt Tahini Sauce recipe: https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce *(When you buy something through our links, we earn an affiliate commission.) For a transcript of this episode, please follow this link. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Whether we're going back to the office or the classroom or just moving around the world again, for the first time in a long while, we've got meal prep on our minds. And it's making us sweat. We're supposed to think about what we're going to eat...in advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit contributor Hetty McKinnon are here to convince us that cooking ahead doesn't have to be a chore or a bore...as long as you have the right recipes. . Later on, senior commerce editor MacKenzie Chung Fegan stops by to share a few of her favorite items for eating on the go. Listen in for our takes on meal prep vs. meal planning, being a two-freezer household, and how to turn your salad into...a soup??? Stuff we talk about in this episode: Christina Chaey's Freezer Edits: https://www.bonappetit.com/story/the-freezer-edit Christina Chaey on meal-prepping for one: https://www.bonappetit.com/story/how-to-meal-prep-for-one Hetty's Peanut Butter Noodles With Cucumbers recipe: https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbers Hetty's Cashew Cream recipe: https://www.bonappetit.com/recipe/cashew-cream Hetty's Broccoli and Cashew Soup recipe: https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soup Hetty's Creamy Cashew Udon With Crispy Mushrooms recipe: https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms Hetty's Roasted Carrots and Chickpeas With Herby Cashew Cream recipe: https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream Shilpa Uskokovic's Burnt Orange and Coriander Pork recipe: https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-pork Lekue Jar To Go: https://amzn.to/3kQyJzI INKA Silverware: https://fave.co/3zCVmxC INKA Lunch Kit: https://fave.co/3t4D9Xl Klean Kanteen Food Storage Containers (Collection): https://fave.co/3DBZX5u The Bon Appétit Guide to Actually Enjoying Your Lunch at Work: https://www.bonappetit.com/gallery/guide-to-lunch-at-work More from BA on the Klean Kanteen Lunch Containers: https://www.bonappetit.com/story/klean-kanteen-containers *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher Learn more about your ad choices. Visit podcastchoices.com/adchoices
The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we're leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA's Chinatown—stop by to share a few secret weapon cookbooks you'll actually end up using. Stuff we talk about in this episode: Kimchi Kooks website https://www.kimchikooks.com/ Hetty McKinnon's One-Pot Kimchi and Squash Mac and Cheese recipe https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls' https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny Hetty McKinnon's Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872 Priya Krishna's Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta Kendra Vaculin's Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer Shilpa Uskokovic's Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas Hetty McKinnon's Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans Now Serving - Los Angeles website Ken and Michelle's Cookbook Recommendations: Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb Aloha Kitchen: Recipes from Hawai'i by Alana Kysar https://amzn.to/3FDEGZ0 Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8 *(When you buy something through our links, we earn an affiliate commission.) Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices
It's that old, familiar season, and we're not just talking about eggnog, we're talking about the season of “Best Of” lists. Here at BA, we've got plenty of best recipe round-ups in the pipeline, but those lists only tell half the story. In our eyes, the best recipes aren't always the ones that “break the internet” (though sometimes they are—we're looking at you Caramel Apple Cookies). They're the ones that surprised us, taught us something new, or became our back-pocket go-tos week after week and month after month. This week, Amanda is joined by senior cooking editor Sarah Jampel and Test Kitchen director Chris Morocco to talk about which of this year's recipes have stuck with them most. The result is a Best Of list that's a bit less objective, a lot more opinionated, but still extremely delicious. Then, associate food editor Kendra Vaculin is back to talk about her favorite holiday recipes for kids. Stuff we talk about in this episode: BA's official Top Ten Recipes List of 2021: https://bonappetit.com/gallery/most-popular-recipes-2021 Roxanna Jullapat's Granola Scones recipe: https://www.bonappetit.com/recipe/granola-scones Bon Appétit on Roxanna Jullapat's Book, Mother Grains: https://www.bonappetit.com/story/mother-grains-roxana-jullapat Shilpa Uskokovic's Air Fryer Chile-Honey-Glazed Fries recipe : https://www.bonappetit.com/recipe/chile-honey-glazed-fries Hetty McKinnon's Pea and Ricotta Potstickers With Homemade Dumpling Wrappers recipe: https://www.bonappetit.com/recipe/pea-and-ricotta-potstickers Dumpling Articles from Hetty McKinnon: How to Fold Dumplings For Novices and Experts with Hetty McKinnon: https://www.bonappetit.com/story/dumpling-folding-guide The Many Ways to Cook Dumplings, Explained: https://www.bonappetit.com/story/dumpling-cooking-methods Hetty's 12 Tips for Homemade Dumplings : https://www.bonappetit.com/story/dumpling-making-tips Hetty McKinnon's article on the dumpling dowel: https://www.bonappetit.com/story/dumpling-dowel Kelly Janke's Salted Caramel Apple Cookies recipe : https://www.bonappetit.com/recipe/salted-caramel-apple-cookies Rachel Gurjar's Yogurt-Marinated Mushrooms With Flatbread recipe: https://www.bonappetit.com/recipe/yogurt-marinated-mushrooms-with-flatbread Andy Baraghani's Za'atar Chicken Cutlets With Cabbage Salad recipe: https://www.bonappetit.com/recipe/zaatar-chicken-cutlets-with-cabbage-salad Asha Loupy's Cheesy Tomato Hand Pies recipe: https://www.bonappetit.com/recipe/cheesy-tomato-hand-pies Red Jacket Orchards (Sarah's Choice Apple Cider) website: https://redjacketorchards.com/ Kendra Vaculin's Recipes for Cooking with Kids Candy Cane Ice Cream in a Bag : https://www.bonappetit.com/recipe/candy-cane-ice-cream-in-a-bag Sohla El-Waylly's Salty-Sweet Party Mix: https://www.bonappetit.com/recipe/sweet-and-savory-miso-party-mix BA Party Mix: https://www.bonappetit.com/recipe/ba-party-mix Splatter Paint Sugar Cookies: https://www.bonappetit.com/recipe/spatter-paint-sugar-cookies Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices
There's a reason fans call Dorie Greenspan the “Cookie Queen.” Over her 30-year career, the James Beard Award-winning author has published 14 cookbooks, developed thousands of recipes, and built an online following years before “influencers” were even a thing. In our sweetest episode yet, she sits down with Amanda to talk about a few of her favorite cookies in her newest book, Baking With Dorie—just in time for your cookie swap. Later on, senior commerce editor MacKenzie Chung Fegan stops by with a few gift ideas for the choosiest food people on your list. Stuff we talk about in this episode: Baking with Dorie : https://amzn.to/3EaNyFA Baking From My Home To Yours: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Bon Appétit's Annual Cookie Section : https://www.bonappetit.com/type/cookie Dorie's World Peace Cookie recipe: https://www.bonappetit.com/recipe/world-peace-cookies Dorie Greenspan's World Peace Cookie 2.0 recipe: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Dorie's Caramel Crunch-Chocolate Chunklet Cookies recipe: https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies Dorie Greenspan's Cocoa-Cornmeal Biscotti recipe: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti Dorie Greenspan's Iced Spiced Hermits recipe : https://www.bonappetit.com/recipe/iced-spiced-hermits Dorie's Bulletin, xoxoDorie: https://doriegreenspan.bulletin.com/ Bon Appétit's Gift Guides 2021: https://www.bonappetit.com/entertaining-style/gift-guides Alex Beggs' Cookbook Gift Guide: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide MacKenzie's Gift Recommendations: Hestan NanoBond Titanium Essential Pan: https://amzn.to/3EcB686 Mortadella Pool Float : https://www.katiekimmel.com/items/mortadella-pool-float Supra Endura Beeswax Food Wraps: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack Pura Salsa Macha : https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&sscid=b1k5_11agp8 GE Profile Opal Nugget Ice Maker: https://amzn.to/2ZIkne6 To Asia, With Love by Hetty McKinnon: https://amzn.to/3xCjMqR *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit podcastchoices.com/adchoices
For the past couple of months, we've been exploring what the good society is all about, how we can create systems and communities that support people and planet to thrive. On this episode, we have a slightly different take on the topic. Dumbo Feather's editor Kirsty de Garis is speaking with someone who had made her way into just about every kitchen in Australia with her gorgeous cookbooks – Hetty McKinnon. Hetty is a Chinese-Australian cook who established Arthur Street Kitchen in Sydney's Surry Hills in 2011, and not long after released her first cook book, Community, which shared the much-loved vegetable recipes she was serving. Since then, many a fine cook books have followed, including her most recent: Tenderheart, a book about vegetables and unbreakable family bonds. Hetty spoke with Kirsty in September 2022.
Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us. Referenced in this episode Hetty's new book, Tenderheart pre-orderHetty's recent book, To Asia with Love Kristen's Simply Genius CookbookGenius-Hunter Extra CreditHetty's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions
Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us. Referenced in this episode Hetty's new book, Tenderheart pre-orderHetty's recent book, To Asia with Love Kristen's Simply Genius CookbookGenius-Hunter Extra CreditHetty's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions
The day has come and we are finally tackling the terrifying topic of Hot Lettuce. We name drop way too much as we discuss greens that grow with heads, platonic bed sharing and the danger of raw leaves. Get ready for the magic of the watery crunch.Hetty McKinnon's Stir-Fried Lettuce with Crispy Garlic and Fried EggsClarissa Wei's Hong Kong-Style Romaine Lettuce with Oyster SauceCooked Lettuce with Oyster Sauce & Garlic from The Woks of LifeDinner A Love Story NewsletterJulia Turshen's NewsletterMarian Bull's NewsletterMolly's NewsletterThis is Water by David Foster Wallace (Full Transcript and Audio)Matthew's Now but Wow! - Planet Money on best buy and use by dates, reported by Sarah GonzalezListen to our spinoff show Dire DesiresJoin our reddit
Cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany. (Originally aired June 10, 2021).Get this week's recipe for Fettuccine Alfredo.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.
Do you like Asian food and tangents? Well, boy do we have the episode for you! Of course we give you the lowdown on Hetty McKinnon's book, To Asia With Love, where she creates veggie versions of all her childhood faves, but we also find out what Victoria's fictional dogs would be called, and Hannah maybe breaks the record for the amount of puns in one episode. Not to be missed! Support us on Patreon here: www.patreon.com/thecookbookcircle (thank you!)Music: Upbeat Funk, Infraction and Riviera, Smith the Mister Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.
We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From "soupy salads" to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own. Resources mentioned in this episode: Family Prestel Publishing Hetty McKinnon Recipes mentioned in this episode: Salt-oil rice with coconut stewed spinach and tofu My Great Aunt's chana masala Deconstructed falafel salad Tofu larb Chickpea, kale and feta stew with za'atar baked eggs Golden egg curry Za'atar, zucchini and mascarpone slab galette Miso, brown butter and crispy sage pasta Gnocchi with asparagus, edamame and parmesan Waldorf-esque salad Turmeric chickpea soup with charred Brussels sprouts Carrot soup Tomato cobbler Polenta with baked tomato mushrooms Brussels sprouts gratin Orange and rosemary olive oil cake Lime pie with Anzac biscuit crust Any fruit crumble About our Guest: Kirsten Collins is the co-founder of our real-life Cookbook Club. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov
Three food world dynamos got together for a fireside chat at this year's sold-out Cherry Bombe Jubilee conference, held in New York City this past April. Hetty McKinnon of Peddler Journal and To Asia, With Love moderated a conversation with Sana Javeri Kadri of Diaspora Co. and Zoe Adjonyoh of Zoe's Ghana Kitchen and the James Beard Foundation on a wide range of topics, from “diasporic angst” to growth and failure. “If you don't push yourself out of your comfort zone, where's the grace going to happen?” asked Zoe. Don't miss their thoughtful conversation. Their talk was introduced by Jannell Lo, the chef and creator of the #DumptheHate AAPI anti-violence campaign and My BF is GF. Thank you to Kerrygold, makers of Irish grass-fed butter and cheese, for supporting this episode. To learn more and find a store near you, visit kerrygoldusa.com.If you enjoyed this conversation, catch past Radio Cherry Bombe appearances with Hetty, Zoe, and Sana. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Hetty: Instagram, WebsiteMore on Sana: Instagram, Diaspora CoMore on Zoe: Instagram, Website
What do you cook when it's time to relax? Renee and Sara dig in to their favorite recipes, hacks and tips for keeping all those mouths fed without needing a vacation from your vacation. Resources mentioned in this episode: Rhodes cinnamon rolls Didn't I Just Feed You? podcast: Vacation Meals Knife roll Rao's marinara sauce Recipes mentioned in this episode: Pressure cooker carnitas (Allrecipes) Carnitas (Dinner in an Instant) Quick pickled onions (Bon Appetit) All American beef chili (America's Test Kitchen) Chicken & black-eyed pea chili (Now & Again) Tempeh & peanut chili (Dinner for Everyone) Skillet cornbread (Now & Again) Pressure cooker spicy pork shoulder (NYT) Israeli salad (Zahav) Cookbooks mentioned in this episode: That Cheese Plate Will Change Your Life, by Marissa Mullen Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 6/15/2022): Family, by Hetty McKinnon
Hetty McKinnon takes a trip down memory lane with producer Sally Swift this week. She talks about her past as a salad peddler, delivering them by bike all over Sydney, Australia, a shock she experienced when she visited Hong Kong for the first time as an adult, and her One: tomato macaroni soup with scrambled egg. Hetty McKinnon is a frequent contributor to New York Times Cooking, Bon Appétit and Epicurious. She's also the author of several cookbooks, including To Asia, With Love. You can follow her on Twitter and Instagram @hettymckinnon. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today
Cooking…in the woods? Join us, along with our pal Rebecca Ringquist, for a deep dive into The Campout Cookbook, which our Cookbook Club tested out last summer on an actual camping trip. It's a lot fancier than hot dogs over an open fire — is it worth it? Resources mentioned in this episode: The Campout Cookbook Camp Chef camp oven Camp Chef stove with 5-gallon propane Camp cookery kit (page 131) Recipes mentioned in this episode: Big batch bloody mary (page 163) Tentside tea toddy bar (page 170) Starry sky masala chai (page 166) Forest fondue (page 67) Figgy pecan crackers and whipped feta (page 58) Golden beet pickled eggs (page 54) Zhug dip and sweet potato chips (page 56) Red cabbage, jicama and orange slaw (page 84) Middle-of-Nowhere Mac ‘n' Beer Cheese (page 118) Golden graham crackers (page 142) S'mores galores (page 138) Vanilla bean dream Marshmallows & Co. (page 140) Brown butter toffee blondies (page 150) Chocolate chunk cowboy cookies (page 151) Salted honey-maple peanut brittle (page 149) Honey-lime yogurt granola parfaits (page 188) Foil-packet primer (page 73) Sliced tri-tip sandwich bar (page 94) Spicy chuckwagon chili (page 108) Corn on the cob with chili-lime butter (page 70) Hasselbackpack potatoes (page 72) About our Guest: Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She's an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 6/15/2022): Family, by Hetty McKinnon
This month we are celebrating Asian American Pacific Islander Heritage Month. Here are some new releases by Asian authors. There are titles for kids, teens and adults here! Siren Queen by Nghi Vo, the City of Orange by David Yoon, Zachary Ying and the Dragon Emperor by Xiran Jay Zhao, Flip the Script by Lyla Lee and Four Aunties and a Wedding by Jesse Q. Sutanto This week's guest is Joy, the Adult Programming Specialist from our Outreach Department. Joy recommends Crying in H Mart by Michelle Zauner. You can join a book discussion with Joy to talk about H Mart on May 23 at the virtual Around the World in Books and Bites meeting at 1:00pm. (Click link to register.) Katy recommends To Asia, With Love by Hetty McKinnon if you'd like to find some inspiration for new dishes to try. We also have a review of Revival by Stephen King, shared with us from Via. Do you have a topic you want to hear us cover? Please email libraryguys@delawarelibrary.org Music Credit: Blippy Trance by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5759-blippy-trance License: https://filmmusic.io/standard-license
This week, we get into vegetarian cold weather cooking with Hetty McKinnon, author of To Asia, With Love and Chef Amanda Cohen of Dirt Candy
On this episode, Esther is joined by Hetty McKinnon and Ivan Orkin to talk stock! Soup is in a unique category of food because it seems like for all the people who find it intimidating, there are just as many people who find it boring, but really, there's no reason it should be either! Tune in to hear expert tips on making your own stocks, and ways to bring a massive amount of flavor to a broth with only a couple of ingredients.
On this episode, Esther is joined by Hetty McKinnon and Ivan Orkin to talk stock! Soup is in a unique category of food because it seems like for all the people who find it intimidating, there are just as many people who find it boring, but really, there's no reason it should be either! Tune in to hear expert tips on making your own stocks, and ways to bring a massive amount of flavor to a broth with only a couple of ingredients.
The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we're leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA's Chinatown—stop by to share a few secret weapon cookbooks you'll actually end up using. Stuff we talk about in this episode: Kimchi Kooks website https://www.kimchikooks.com/ Hetty McKinnon's One-Pot Kimchi and Squash Mac and Cheese recipe https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls' https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny Hetty McKinnon's Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872 Priya Krishna's Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta Kendra Vaculin's Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer Shilpa Uskokovic's Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas Hetty McKinnon's Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans Now Serving - Los Angeles website Ken and Michelle's Cookbook Recommendations: Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb Aloha Kitchen: Recipes from Hawai'i by Alana Kysar https://amzn.to/3FDEGZ0 Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8 *(When you buy something through our links, we earn an affiliate commission.) Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this episode, Esther is joined by Hetty McKinnon and Ivan Orkin to talk stock! Soup is in a unique category of food because it seems like for all the people who find it intimidating, there are just as many people who find it boring, but really, there's no reason it should be either! Tune in to hear expert tips on making your own stocks, and ways to bring a massive amount of flavor to a broth with only a couple of ingredients.
It's that old, familiar season, and we're not just talking about eggnog, we're talking about the season of “Best Of” lists. Here at BA, we've got plenty of best recipe round-ups in the pipeline, but those lists only tell half the story. In our eyes, the best recipes aren't always the ones that “break the internet” (though sometimes they are—we're looking at you Caramel Apple Cookies). They're the ones that surprised us, taught us something new, or became our back-pocket go-tos week after week and month after month. This week, Amanda is joined by senior cooking editor Sarah Jampel and Test Kitchen director Chris Morocco to talk about which of this year's recipes have stuck with them most. The result is a Best Of list that's a bit less objective, a lot more opinionated, but still extremely delicious. Then, associate food editor Kendra Vaculin is back to talk about her favorite holiday recipes for kids. Stuff we talk about in this episode: Be on the lookout for BA's official Top Ten Recipes List of 2021, coming next week! Roxanna Jullapat's Granola Scones recipe: https://www.bonappetit.com/recipe/granola-scones Bon Appétit on Roxanna Jullapat's Book, Mother Grains: https://www.bonappetit.com/story/mother-grains-roxana-jullapat Shilpa Uskokovic's Air Fryer Chile-Honey-Glazed Fries recipe : https://www.bonappetit.com/recipe/chile-honey-glazed-fries Hetty McKinnon's Pea and Ricotta Potstickers With Homemade Dumpling Wrappers recipe: https://www.bonappetit.com/recipe/pea-and-ricotta-potstickers Dumpling Articles from Hetty McKinnon: How to Fold Dumplings For Novices and Experts with Hetty McKinnon: https://www.bonappetit.com/story/dumpling-folding-guide The Many Ways to Cook Dumplings, Explained: https://www.bonappetit.com/story/dumpling-cooking-methods Hetty's 12 Tips for Homemade Dumplings : https://www.bonappetit.com/story/dumpling-making-tips Hetty McKinnon's article on the dumpling dowel: https://www.bonappetit.com/story/dumpling-dowel Kelly Janke's Salted Caramel Apple Cookies recipe : https://www.bonappetit.com/recipe/salted-caramel-apple-cookies Rachel Gurjar's Yogurt-Marinated Mushrooms With Flatbread recipe: https://www.bonappetit.com/recipe/yogurt-marinated-mushrooms-with-flatbread Andy Baraghani's Za'atar Chicken Cutlets With Cabbage Salad recipe: https://www.bonappetit.com/recipe/zaatar-chicken-cutlets-with-cabbage-salad Asha Loupy's Cheesy Tomato Hand Pies recipe: https://www.bonappetit.com/recipe/cheesy-tomato-hand-pies Red Jacket Orchards (Sarah's Choice Apple Cider) website: https://redjacketorchards.com/ Kendra Vaculin's Recipes for Cooking with Kids Candy Cane Ice Cream in a Bag : https://www.bonappetit.com/recipe/candy-cane-ice-cream-in-a-bag Sohla El-Waylly's Salty-Sweet Party Mix: https://www.bonappetit.com/recipe/sweet-and-savory-miso-party-mix BA Party Mix: https://www.bonappetit.com/recipe/ba-party-mix Splatter Paint Sugar Cookies: https://www.bonappetit.com/recipe/spatter-paint-sugar-cookies Learn more about your ad choices. Visit podcastchoices.com/adchoices
There's a reason fans call Dorie Greenspan the “Cookie Queen.” Over her 30-year career, the James Beard Award-winning author has published 14 cookbooks, developed thousands of recipes, and built an online following years before “influencers” were even a thing. In our sweetest episode yet, she sits down with Amanda to talk about a few of her favorite cookies in her newest book, Baking With Dorie—just in time for your cookie swap. Later on, senior commerce editor MacKenzie Chung Fegan stops by with a few gift ideas for the choosiest food people on your list. Stuff we talk about in this episode: Baking with Dorie : https://amzn.to/3EaNyFA Baking From My Home To Yours: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Bon Appétit's Annual Cookie Section : https://www.bonappetit.com/type/cookie Dorie's World Peace Cookie recipe: https://www.bonappetit.com/recipe/world-peace-cookies Dorie Greenspan's World Peace Cookie 2.0 recipe: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Dorie's Caramel Crunch-Chocolate Chunklet Cookies recipe: https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies Dorie Greenspan's Cocoa-Cornmeal Biscotti recipe: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti Dorie Greenspan's Iced Spiced Hermits recipe : https://www.bonappetit.com/recipe/iced-spiced-hermits Dorie's Bulletin, xoxoDorie: https://doriegreenspan.bulletin.com/ Bon Appétit's Gift Guides 2021: https://www.bonappetit.com/entertaining-style/gift-guides Alex Beggs' Cookbook Gift Guide: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide MacKenzie's Gift Recommendations: Hestan NanoBond Titanium Essential Pan: https://amzn.to/3EcB686 Mortadella Pool Float : https://www.katiekimmel.com/items/mortadella-pool-float Supra Endura Beeswax Food Wraps: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack Pura Salsa Macha : https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&sscid=b1k5_11agp8 GE Profile Opal Nugget Ice Maker: https://amzn.to/2ZIkne6 To Asia, With Love by Hetty McKinnon: https://amzn.to/3xCjMqR *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit podcastchoices.com/adchoices
In this special bonus episode from Radio Cherry Bombe's Cooks and Books conference at Ace Hotel Brooklyn, we're bringing you a conversation between Radio Cherry Bombe host Kerry Diamond and author Hetty McKinnon. Hetty is a cookbook author, recipe developer, lover of vegetables, a podcaster, and an indie magazine publisher. Her latest cookbook, To Asia, With Love, came out earlier this year and Hetty shares the story behind what it took to get her book into the world, her thoughts on representation in the cookbook world, and what she has against coffee table cookbooks.Today's show is sponsored by Käserei Champignon and Modern Sprout.
In That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week, James Beard Award-winning author Carla Lalli Music organizes recipes by occasions we all experience: weeknight chapters offer quick stovetop suppers, one-pot meals, and dinner salads; while weekend chapters feature lazy lunches, simmering stews, and long roasts. In conversation with Hetty McKinnon, bestselling cookbook author and regular recipe contributor to New York Times Cooking, Bon Appetit, Epicurious, and more. This program was held virtually on October 28, 2021.
Hetty McKinnon is one of the most prolific food writers out there. She's the author of four bestselling cookbooks, including her most recent, TO ASIA, WITH LOVE. She also creates recipes for The New York Times, Bon Appetit, Delicious, Food52... the list goes on and on. In today's session, Hetty and I fly right out of the gate with a conversation about "authenticity" as an anachronistic word, how far she feels she can stray from her family's recipes, and how far she can stray from MY concept of what should go on a bagel. (It gets very intense, but in a fun playful way.) We also cover Australia as an influence on her cuisine, what she thinks about when she thinks about "home," and what it was like living through the pandemic in New York with three children. See acast.com/privacy for privacy and opt-out information.
For bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother's cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It's a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients.Readers will learn how to make their own kimchi, chilli oil, knife-cut noodles, and dumplings. They'll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking—from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin' Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavours created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.To subscribe to the Hardcover Cook vegetarian subscription box: https://hardcovercook.com/products/vegetarian-subscription-boxResources for this show:To Asia, With Love Bundle - https://hardcovercook.com/products/to-asia-with-love-pantry-essentialsHetty McKinnon on Instagram - https://www.instagram.com/hettymckinnon/Peddler Journal - https://www.peddlerjournal.com/Dumpling Pleating video: https://www.instagram.com/tv/CBokUCohDS9/?hl=enKris's cookbook review: https://shipshapeeatworthy.wordpress.com/2021/04/05/book-club-tuesday-to-asia-with-love/Salt + Spine Interview: https://www.saltandspine.com/episode/hetty-mckinnon50 Hertz - 50hertzfoods.com50 Hertz on Hardcover Cook - https://hardcovercook.com/products/50-hertz-green-sichuan-pepper-oilFuchsia Dunlop on Instagram - https://www.instagram.com/fuchsiadunlop/New York Times Shout out - https://www.nytimes.com/2021/02/08/dining/sichuan-peppercorn-oil.html
Whether we're going back to the office or the classroom or just moving around the world again, for the first time in a long while, we've got meal prep on our minds. And it's making us sweat. We're supposed to think about what we're going to eat...in advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit contributor Hetty McKinnon are here to convince us that cooking ahead doesn't have to be a chore or a bore...as long as you have the right recipes. . Later on, senior commerce editor MacKenzie Chung Fegan stops by to share a few of her favorite items for eating on the go. Listen in for our takes on meal prep vs. meal planning, being a two-freezer household, and how to turn your salad into...a soup??? Stuff we talk about in this episode: Christina Chaey's Freezer Edits: https://www.bonappetit.com/story/the-freezer-edit Christina Chaey on meal-prepping for one: https://www.bonappetit.com/story/how-to-meal-prep-for-one Hetty's Peanut Butter Noodles With Cucumbers recipe: https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbers Hetty's Cashew Cream recipe: https://www.bonappetit.com/recipe/cashew-cream Hetty's Broccoli and Cashew Soup recipe: https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soup Hetty's Creamy Cashew Udon With Crispy Mushrooms recipe: https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms Hetty's Roasted Carrots and Chickpeas With Herby Cashew Cream recipe: https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream Shilpa Uskokovic's Burnt Orange and Coriander Pork recipe: https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-pork Lekue Jar To Go: https://amzn.to/3kQyJzI INKA Silverware: https://fave.co/3zCVmxC INKA Lunch Kit: https://fave.co/3t4D9Xl Klean Kanteen Food Storage Containers (Collection): https://fave.co/3DBZX5u The Bon Appétit Guide to Actually Enjoying Your Lunch at Work: https://www.bonappetit.com/gallery/guide-to-lunch-at-work More from BA on the Klean Kanteen Lunch Containers: https://www.bonappetit.com/story/klean-kanteen-containers *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher Learn more about your ad choices. Visit podcastchoices.com/adchoices
This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty’s entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path continued, bringing Hetty and her family to Brooklyn, where she now lives and where she wrote (and photographed) her fourth cookbook, To Asia, With Love: Everyday Asian Recipes And Stories From The Heart. It’s a warm, inviting book — and her most personal book yet, which Hetty describes as a “homecoming … a joyous return to all the humble yet deeply nourishing flavors and meals of my childhood.”START COOKING TODAY: Bookshop | Hardcover Cook | IndieBoundLike all of Hetty’s books, the recipes are vegetarian and plant-based — a fact that’s easily glossed over, as we’ll discuss — and you’ll find everything from homemade kimchi to Cacio e Pepe Udon Noodles to Asian-inspired salads like a Smashed Cucumber Salad with Tahini and Spicy Oil.And Hetty’s bringing food stories to life beyond cookbooks: She launched a bi-annual food magazine, Peddler Journal, in 2017, and hosts the publication’s sister podcast, The House Specials.Hetty joined us remotely from her home in Brooklyn for this week’s show. Stick around — it’s a great chat, and we’re playing, of course, a salad-themed game to close the episode. So let’s head now to our virtual studio where Hetty McKinnon joined us to #TalkCookbooks. Get full access to Salt + Spine at saltandspine.substack.com/subscribe
This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty's entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path continued, bringing Hetty and her family to Brooklyn, where she now lives and where she wrote (and photographed) her fourth cookbook, To Asia, With Love: Everyday Asian Recipes And Stories From The Heart. It's a warm, inviting book — and her most personal book yet, which Hetty describes as a “homecoming … a joyous return to all the humble yet deeply nourishing flavors and meals of my childhood.”Like all of Hetty's books, the recipes are vegetarian and plant-based — a fact that's easily glossed over, as we'll discuss — and you'll find everything from homemade kimchi to Cacio e Pepe Udon Noodles to Asian-inspired salads like a Smashed Cucumber Salad with Tahini and Spicy Oil.And Hetty's bringing food stories to life beyond cookbooks: She launched a bi-annual food magazine, Peddler Journal, in 2017, and hosts the publication's sister podcast, The House Specials.Hetty joined us remotely from her home in Brooklyn for this week's show. Stick around — it's a great chat, and we're playing, of course, a salad-themed game to close the episode. So let's head now to our virtual studio where Hetty McKinnon joined us to #TalkCookbooks. See acast.com/privacy for privacy and opt-out information.
This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany.Get this week's recipe for Fettuccine Alfredo: https://www.177milkstreet.com/recipes/fettuccine-alfredoThis Week's Sponsor: For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order. See acast.com/privacy for privacy and opt-out information.
Hetty McKinnon, the internationally renowned cookbook author and food writer, joins us to chat about her latest book To Asia, With Love. It's filled with a mix of comforting Asian dishes that her Cantonese mother prepared for her growing up, as well as her modern spin on favorites for her own family. We talk about her incredible culinary journey across continents and the powerful ability to capture identity in home cooked meals.Photo Courtesy of Shirley CaiKeep Feast Meets West on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Feast Meets West is powered by Simplecast.
Join us for a conversation with Hetty McKinnon, author of the new cookbook, To Asia with Love. Hetty is is a Chinese-Australian cook and food writer, based in Brooklyn, New York. She is the author of three other bestselling cookbooks: the best-selling Community, Neighbourhood, and the award-winning Family. Hetty is also the editor and publisher of multicultural food journal Peddler, and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to New York Times Cooking, Bon Appetit, Epicurious, ABC Everyday, and Food & Wine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.
Joining me on the show today is cookbook author, writer, podcaster, and infamous salad queen, Hetty McKinnon. After she had her children, Hetty wanted a way to connect with and build relationships in her community so she decided to start making hearty salads from her home kitchen in Sydney and delivering them to her hungry neighbours on her bicycle. She named her small operation Arthur Street Kitchen and it quickly grew a cult following which led to the publishing of her first book, Community, in 2013. And the rest, as they say, is history. Hetty now lives in Brooklyn and recently published her 4th book, To Asia with Love. This book is a personal homecoming story for Hetty - an exploration of her heritage and a return to the humble, nurturing flavours and meals of her childhood as a Chinese girl born in Australia. Beyond writing cookbooks, Hetty does so much in the food community - she’s a storyteller at heart and works to highlight the personal stories of everyday cooks and important issues surrounding food, culture, and identity through her food magazine which she started called Peddler and accompanying podcast called the House Specials. Hetty and I chat about her new book, her experience of growing up as a third culture kid and the extraordinary role food has played in her life.
To Asia, With Love: Everyday Recipes and Stories from the HeartBy Hetty McKinnon Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Hetty McKinnon: Hi everyone. I'm Hetty McKinnon and my latest cookbook is called To Asia, With Love.Suzy Chase : There's something that sets your cookbooks apart from the rest. You have this lovely way of connecting beautiful, doable recipes with the photography and a feeling of comfort. And homeyness to me, your, one of the cool Brooklyn moms along with Jessie Sheehan, for those of us who adore your cookbooks, I think we feel like we know you, your family and your beautiful kitchen through the photography in your cookbooks and with, To Asia, With Love you imagined a book that not only conveyed nostalgia, but also captured a strong sense of home. So you took all the photos in the cookbook?Hetty McKinnon: I did, I did, and all the photos were taken on film, which has probably a departure from every cookbook on the cookbook shelf right now. But as soon as I had the idea for the book, the photography, it was a no brainer. You know, I knew I wanted to shoot it on film. I knew I wanted to give it that really irrefutable sense of home and warmth. And to be quite honest, rawness, I'm not a professional photographer, I'm not selling myself as a professional photographer, but I think I have particularly with all my books, but particularly with this book, I have such a connection with the recipes and the photos and the book is part of the storytelling. And I think over the years, I've become more. I've wanted, I've had more at stake in terms of how the photos look. I felt that as the books have progressed, so with this one, I just thought to myself, I want to shoot it myself. And I want to shoot it on a film, because you know, a lot of professional photographers say to me, when they shoot a book like this, they're trying to make their digital photos look like film. So a part of me was like, I'm just going to shoot in on film and they're largely unedited. And I think it just lends just a beautiful raw, honest portrayal of every dish. And it's just something so special, you know, film really invites you into the frame. It's not perfect. And that's probably why it's not used very much in food photography is that you don't get the details that you get in a digital photography. Um, you can't sharpen up edges in that same way. So there's a lot of layers in, in one photo, the secondary reason. I don't know if it is the secondary reason, but it's one of the main reasons why I wanted to use film was because, um, it was like this kind of indirect nod to my Father who doesn't really figure a lot in this story because it's really a book about my Mum and my relationship with my mum, but my Dad was an amateur photographer and he always had cameras lying around the house and he developed all his photos in a makeshift dark room in our laundry. And I remember admiring his photos so much as a kid. Like, I didn't know anything about photography, you know, as a young child, you know, when I was under 10, but I would look at his photos and just think he was a master. And I always took that away with me. You know the way he captured images. Yeah. I mean, I guess that's the other part of why I felt like I needed to do this, that part of the book for myself in this particular book.Suzy Chase : I love that so much. And I love when the photo kind of matches up with the recipe, you know what I mean? Like you have super homey and comforting recipes and then you look at the photo and it depicts kind of what the feeling is surrounding this recipe.Hetty McKinnon: Yeah. I mean, I think that it's also because it's not styled, you know, there was no stylist on this book and it was just me. I would cook the meal and take a photo. And I think as I explained, I think it's the very first page of the book that, you know, everything in the photos is, is my dining table is my flatware, my plates, my children in there, my children aren't in this book very much actually. But if they are, or their hands are in it, it's them in the actual act of eating, not in a posed, active eating, if you know what I mean. And, and that's, that's the difference, you know? So everything you see is real, you know, you, I don't know if that happens that much in, in cook books anymore, where there is no styling, no prop, no people sitting around acting as hand models. They're just, it's just my family really. So yeah,Suzy Chase : It's very inviting for home cooks. I think. I'm very intimidated by like the perfection of the cookbook. And then I wonder if they put more into how it looked then the recipe.Hetty McKinnon: Absolutely. Yes. It's a different process. You know, I think when there's a styling involved, your making the dish, according to how you think it's gonna look the best on camera on film or on digital photography. But I think the difference with my dishes is that they were made according to the recipe. And that is how they actually will look if you cook it at home because, you know, I don't see myself as any different to anyone else that is picking up my book to cook dinner for their families every night. You know, I am a home cook, I don't have any professional training. So the things that I'm cooking, other things that I am able to achieve at home in my own home kitchen for my family. So I think that that's, you know, you talked about kind of, you don't find it intimidating and that was a really important part of not only this book, but every book and every recipe I write is that, that element that anyone can do it. It's not, it's not about technique. It's not about hours slaving over a dish. Um, it's just about good, wholesome food that you can put on the table to nourish your family every night.Suzy Chase : So To Asia. With Love is your homecoming a return to the flavors of your childhood. Throughout the house there was always evidence of your next meal or food for the future. Can you talk a little bit about that?Hetty McKinnon: Yea, so I grew up in a very traditional Chinese household in Sydney, Australia. My parents had immigrated in the late my Dad in the late fifties, my Mum in the early sixties and they married in Australia and they were essentially a very Chinese family and so I'm the third child and I grew up kind of caught between these two cultures. My Mum having just arrived in Australia, straight from China and you know she'd got married straight away and had children straight away. Her life was very much centered within the home. And almost every memory of my Mum when, from when I was younger is of her cooking is of her in the kitchen. She started every day with a big Asian breakfast, the savory meal, whether that was fried rice or noodles or, jook, conjee or macaroni soup. There was always something brewing from the very start of every day. And it didn't really stop. You know, everything that she did was somehow focused upon the meal. She was cooking or the next meal, you know, like she would have and greens sitting in the colander, she would have meat defrosting in the sink. She would have some sort of broth going on on his stove top. There was just always food and endless parade of food in our house. As a kid, as a Chinese kid who grew up, grew up in a Western world, I'm like thinking, why doesn't she work wise? And she out, like, why isn't she at school helping, helping out at school? Like all the other Moms, there was definitely judgments I had about things that I thought were her choices, but a lot of these things weren't her choices, you know, like she didn't have the opportunities and so being this young mother and wife, living in the suburbs of Sydney in a country where she had not grown up, she didn't speak the language cooking was really probably her survival in many ways. And the way she kept her traditions alive, the way she stayed connected to her homeland almost desperately, you know, sometimes I think of it now and I think it was almost desperate the way she cooked, um, because she was really trying to hang on to something. And that's something that, that's a story that you'll hear a lot from immigrants. You know, when you're in a foreign place, food is the way you stay connected to the life that you left behind. You know, the story of immigrants is, is a complex one and being somewhat of an immigrant myself. Now, my story is very different in every way to my parents immigrant story. But, you know, immigrants are very, um, indebted to the host country, the country that they moved to. And I think my mum, my parents definitely had that indebtedness, but there's always that sadness to the life they left behind. And I think food was really my mom's way of really staying connected.Suzy Chase : What does she think about this cookbook?Hetty McKinnon: It's kind of hard to say to be completely honest, because she doesn't say that much about my professional work. My Mom's been with me kind of my whole journey and food. She used to cook for me with me actually, when I had my salad business in Sydney, she influenced actually a lot of my recipes in both flavor and ingredients, but she was in my home at the time as my youngest son's babysitter, you know, she would come over and kind of pretend she was looking after him, but really just always find herself in the kitchen in terms of like what she really thinks of this book. She hasn't really said, you know, she makes comments about pictures and recipes and the things I included, but she really hasn't said that much about this book. And that might seem odd to a lot of people, but it's not odd to me. I mean, it's a very Asian Mom trait not to issue direct praise to their children. The, a lot of the pride is internalized. And I'm hoping that's that it's there, but honestly, she's really, she's said very little about this book, even though she knows that it's a pretty much a hundred percent inspired by her. It's actually what I expected.Suzy Chase : You have a dumpling for every season in To Asia, With Love summer is coming up. What's your favorite dumpling ?Hetty McKinnon: For summer I'm excited about tomatoes. And in the book, as you mentioned, there is, I was very, I'm very, very excited about this as it dumplings by the seasons. And it's basically several dumplings for every season working with, you know, things that you might pick up from the farmer's market or what you'd get from your local grocery grocery place. There's a tomato and egg dumpling in the book, which is basically a riff on these very classic Chinese dish called tomato and eggs. There are several versions of it in the book, but tomato and eggs is basically a home-style tomato stew that is mixed with scrambled eggs and it's kind of on this kind of sweet side, sweet and salty side, and I kind of made it into a dumpling filling. And so it's one of the really exciting things for me in this book. And I think from early reactions, it's one of the things that readers have really loved is the fact that it's showing that dumplings can be made with lots of things and not just say a straight pork filling with some vegetables or just, or not even with Asian ingredients. I was really excited to show that because that's how I eat dumplings at home. Like I don't just make Asian style feelings. I don't just use Shiitake mushrooms and tofu and water chestnuts and Napa cabbage. I use lots of things that I just eat normally, and I can fashion those into a dumpling filling. So it's one of the sections of the book I'm really excited about because it just shows people the possibilities.Suzy Chase : So here's another thing that I've never heard of noodles on a sheet pan. I mean, that just opens up a whole new world for me.Hetty McKinnon: You know, one of the characteristics that I love most about my Mom's Chow Mein is the textures. There is crispy bits cause she pan fries at the bottom and then she kind of leaves the middle bits off. And then she has a sauce that goes over the top. But I love a sheet pan dinner, you know, which working Mum doesn't love a sheet pan. You let someone else do the work for you in this case, the oven. So I think I just kind of threw everything onto a pan and gave it a go and I was really impressed by what came out. I was like, wow, like on a high temperature. And I, I love a high temperature bake. You're getting these crispy bits that feel like you've had to work for it, but you haven't done anything. It's been such a popular recipe because who doesn't want that complexity in, in texture and flavor without really doing much at all. And the other wonderful thing about that particular dish is that you can use virtually any vegetable. Like I think in my recipe I use like broccoli, peppers and carrots, asparagus, baby corn from a can I, I love baby corn from a can, but you could really just use any vegetable. You have languishing in your vegetable drawer. It's a great fridge clean out dish.Suzy Chase : You know what you taught me, how to do? You taught me how to cook with lettuce.Hetty McKinnon: It's so good. I mean, I think that recipe was in Family, right? The rice lettuce in Chinese culture, we don't eat a lot of raw food, which is ironic since I make salads, but growing up, you know, like there's this belief that raw foods make your body cold. And so, you know, it's not seen as like that healthy for your body, cause it makes it harder to digest and so we didn't really eat any raw foods going up. So lettuce was always cooked. So when I saw people eating it raw, I was like, what you eat lettuce raw?. And you put in a sandwich? Like that's pretty interesting. Lettuce just like any other leaf leafy vegetable. Right. And particularly, and I'm talking particularly of iceberg lettuce, which is much maligned for some reason, but you know, when it's cooked, it's so good. Right?Suzy Chase : I love iceberg lettuce. To me, it's still the best lettuce The other night, I made your Perfect Jammy Soy Eggs. So I guess the key to soy eggs is the five spice powder, which I have never used in my soy eggs.Hetty McKinnon: I mean, it might seem odd to have the Perfect Jammy Egg recipe in this book, but I grew up with a lot of eggs. You know, my eggs are like a big part of a Chinese diet or my, my particular Chinese diet my mom had a really strong belief in eggs as brain food, you know, before every exam, she made me an egg sandwich, but I've always cooked eggs, really haphazardly. Like I don't pay attention. I don't look at what I'm doing. Like when I boil an egg, I just throw it in the water. Like I tend to do that sometimes. So,I basically worked it out what I needed to do. And it was so exciting. It was life changing, you know, to know how to boil an egg to the way you want it. And I was so excited. I put it in the book and I think it's been so popular. So many people have reached out and said, Oh my God, I can't believe I finally know how to make a jammy egg. And this is like such a joy because I was like, wow see, I'm not alone in my little kitchen disasters and journey. It does pay to share even what you think is such a basic skill. And none of us don't have those basic skills. So I'm really excited that everyone is making perfect jammy eggs now. And in the book also got, you know, three ways to marinate them to add a bit of flavor and color. And there's also some beet eggs in there. I mean, so beautiful, like the beautiful, huge pink and that beet egg, the longer you leave it, the further in the pink moves towards the yolk. So I've left it so long that the yolk has almost turned pink. It's really cool actually, to try. And then the third egg is amazing a tea marbled egg. So you're basically making a tea broth and your kind of cracking the eggs so it's going to create a marbled effect on the egg whites, and you're kind of cooking it in there and soaking it in there. And it just gives off this beautiful kind of smoky earthy flavor.Suzy Chase : The US Senate passed the COVID-19 Hate Crimes Act on Thursday, aimed at addressing the recent spike in hate crimes against Asian Americans across the US amid the ongoing pandemic. There has been a dramatic surge of violence and hate crimes targeting Asians. And I wanted to check in with you and ask how you're doing and what I can do to be an ally.Hetty McKinnon: Thank you for asking Suzy. It's been a really, it's, it's been a really complex thing to unpack. You know, it's one thing to be called names, which most of us have experienced our entire entire lives. It's one thing to think about the, the bigotry and hatred and biases that you're against you, just because of the way you look, but to actually, um, to think that people are dying because of the way we look, it's been a lot. And so, and, and, you know, I might add black people have experienced this their entire lives and continue to, and I've had to ask myself, you know, a lot of questions I've had to really confront the injustices that I'm not, I'm no longer willing to accept. I, and a lot of people who look like me and a lot of POC's, we we've turned a blind eye to a lot of the latent racism and the casual racism over the years, growing up, ever since I was a kid, you know, like being called names, being called derogatory names, made spun off people who have asked me about what my name means like Hatty like it's not because it's unusual telling me that's not really my name it's gotta be short for something, all of these things, all like they're all released in the fact that I look the way I look and it's been confronting to have to think about, you know, 40 plus years of being treated this way. And now I've had to confront what I'm no longer willing to accept, and that's not okay for myself, but it's predominantly for my children. My children are biracial. So it's been an interesting conversation with them because, you know, they have a different experience to me and they are very close to their Asian heritage, probably closer to Asian heritage, but then, you know, they live in a Western world and they're white adjacent. And that's another thing that I have to kind of, you know, unpack and try to understand, but in terms of, you know, how people can help, how people can be allies, I think people have to really stop and ask questions, you know? So I really think that there's so much going on and so many layers to this story, but not only from this tragic horrendous incident, um, in Atlanta, but just the every day stuff that we have to deal with. And you know, in food, when you just look at one industry, the one that we're in food, you know, you, you see this respect towards cultural recipes and I don't believe that that people can't cook food from other cultures. I think that you are welcome. We are all welcome to food from other cultures, as long as there is respect, as long as there is, um, you are doing everything you can to respect where the food has come from and the people that's come from and the stories behind the food. And I just don't see that happening. And I'm going to be really honest here. I just see a real pillaging of our cultures, food in the food media, not just in press, but in the books that are being published by publishers is heartbreaking. If there are sliding scales of dishes, you know, but there are some dishes that, you know, that only kids who grew up in a really specific type of Chinese household because they are so specific, they're specific to a region. And when you see people taking that recipe and just, just taking of stripping it of its value and its history, and its heritage, it's really heartbreaking. And like, these are not violent crimes against Asian people, but it's stealing from our culture. You know? And I just, I think that people can be allies by asking more questions by questioning themselves. I ask myself questions all the time about it, authentic to who I am. Am I honoring where this comes from? All of these questions that I ask myself, when I'm writing a recipe or writing a book or writing an article, everybody needs to ask those questions. I've been privileged enough to have grown up with a mother who gave me this rich culture and that I'm trying to pass that onto my own children. And I don't even feel like it's, it's mine. I'm just interpreting it. And I just feel like there's just not enough of that in the food media right now. So I don't really think I answered your question, Suzy.Suzy Chase : I just wanted you to know that I honor you and I honor your work. And the reason I reached out to you to have this cookbook on was because I wanted to elevate your story.Hetty McKinnon: Yeah. And I think that generally the conversations I've been having, there's been really thoughtful conversations about these topics. And, you know, like some topics are harder to talk about than others. Obviously I try to force myself to share something and it's not always the most coherent answer you're going to get because it's laced in so much emotion and it's laced in so much of, you know, a lifetime of feeling like you don't really belong. And so, you know, I don't think you could ask me this question on two different days and you'd probably get two very different answers, but, um, it's really hard to unpack these, these issues that you carry around with you, but people have been really interested in it. And there's a researcher responsibility in releasing a book called to Asia with love during this time of stop Asian hate during this time of hate crimes. This book is written as a love letter to not any specific place, but to a culture which has raised me and sustained me. And that I owe so much to, you know, it's, it is hard to talk about sometimes, but there's a, there's a comma in, you know, To Asia, With Love and it's because it was written as a love letter to, to this culture, to not to one place where people have said to me, Oh, you know, Asia is not a monolith. And it's like, to me, it's not, it's not even a place. It's it's culture, it's in my blood. It's um, you know, it's my DNA.Suzy Chase : So now I'll ask a happier question.Hetty McKinnon: That wasn't not a happy question.Suzy Chase : Yeah it was heavy. Now to my segment called Last Night's dinner,It's not that heavy, where I ask you what you had last night for dinner.Hetty McKinnon: It was a very late night. My boys were playing baseball so we came home and I made pizzas at nine o'clock.Suzy Chase : Oh my gosh. That's so late. What kind of pizzas?Hetty McKinnon: So I have this favorite pizza. I use dough from my local Italian deli so I didn't make the dough. But my favorite pizza is potato pizza. Like a pizza with thinly sliced potatoes is something I had when I was six or seven years old. But my sister is about seven years older than me so she went and she was like, she was about, she was a teenager. She must've been about 13. And she went to a party to, at her friend's house who was Italian and she took me along with her. It was very weird. And the Grandmother of course, was the only person that spoke to me. And so I sat in the kitchen with my sister's friend's Grandmother and she fed me potato pizza with Rosemary on top. And I have to tell you, Suzy is really one of my most vivid food memories from childhood. And every time I eat a potato pizza, I am sitting in that kitchen with my sister friend's Grandmother eating that potato pizza.Suzy Chase : So where can we find you on the web and social media?Hetty McKinnon: I am ArthurStreetKitchen.com still my original website for when I had the business and on social media I'm @HettyMcKinnon. That's it.Suzy Chase: Well, thank you Hetty so much for coming on Cookery by the Book podcast. I am so thankful. I know you.Hetty McKinnon: Thank you, Suzy. I feel the same way. It's been a great conversation.Outro: Follow Cookery by the Book on Instagram. And thanks for listening to the number one cookbook podcast, Cookery by the Book.
Today we meet cute and crush you with love as we extol the wisdom of Harold McGee and discover what is controlling Molly's congee consumption. Our very special guest, Hetty McKinnon "The Rogue Cook", shares her stories of jook past and encourages us to break kitchen rules. Transcript Spilled Milk Live! Congee Character Hetty McKinnon Peddler Journal The House Specials Podcasts To Asia with Love cookbook Brown rice and quinoa congee with shiitake and ginger Hetty McKinnon's brown rice congee with chilli oil and crispy kale Fiona the baby hippo Steady Holiday's Tiny Desk Concert Min Jin Lee in NYT See omnystudio.com/listener for privacy information.
Behind your humble shaker of table salt lies a curious and industrious history
We speak to two cookbook authors about their vegetarian-friendly recipes, get the week’s food and drink headlines, and hear how Jock Zonfrillo found success despite dark times in his 20s.
2020 Cookbook Year In Review with Becky Krystal Staff Writer for Voraciously at Washington Post FoodPhoto credit- Tom McCorkle for The Washington Post; styling by Marie Ostrosky for The Washington Post. Intro: Welcome to the number one cookbook podcast, Cookery by the book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors,Becky Krystal: I'm Becky Krystal, I'm a staff writer for Voraciously at Washington Post Food.Suzy Chase: So Becky it's been a year since we last chatted about cookbooks. And I swear, it feels like it's been 10 years.Becky Krystal: Yes!! I was going to say that, it doesn't feel like normal time.Suzy Chase: It doesn't! How has your year been?Becky Krystal: It's been interesting like everyone else's. Our office closed very early on, actually probably before a lot of other offices so we lost access to our food lab and our kitchen and everything else all of our thousands of cookbooks in mid-March and I've been home ever since cooking in my own kitchen testing in my own kitchen. We've had lots of logistical challenges with regard to photo shoots and I was sending and driving cookies around to everyone for our holiday package and for about six months, I had my three and a half year old home with me. So it's been a year - 21.Suzy Chase: What is one of the hardest things you had to conquer cooking in your own kitchen this year? It'll make us all feel better to hear it.Becky Krystal: I think just figuring out well there's a lot, I guess, but figuring out where to put everything actually has been really challenging because I was testing recipe and I recipes and I also have my own cooking supplies. I have the food I was cooking for my family. You know, sometimes I'd have meat marinating for work and other dishes in various states of preparation and my refrigerator and my freezer were just overflowing and I knew I was going to be doing a lot of baking for cookies so I bought 50 pound bags of flour so I have these massive industrial size buckets of flour, basically still sitting in my dining room. So, uh, space is a pretty big challenge, actually.Suzy Chase: You and the Voraciously team put together your favorite cookbooks of 2020. Can you read us the intro to the article?Becky Krystal: Sure. Like all of you, we’ve been at home for most of 2020, cooking more meals in our own kitchens than we ever expected to. Many of us have turned to familiar ingredients and recipes time and time again, when we just needed to get dinner on the table or couldn’t run out to the store. Thankfully, we’ve also had cookbooks to help us get out of the rut. They introduced us to new dishes, new people and new ways to “go somewhere” without actually leaving our homes. Great cookbooks do a lot of things. They inspire us. They make us think. In 2020, our favorite books were tasty and timely, providing us with satisfying meals and food for thought about underrepresented voices and cuisines, how to make do with what you have, and more. We think you’ll find these 12 cookbooks, each selected by a staffer, just as inspiring this year — and beyond.Suzy Chase: So each cookbook was handpicked by a staff member, which I love. And you can read the whole piece over on Voraciously.com. Could you take us through the process of putting this article together this year? What was the criteria you had to work with and who was included in this?Becky Krystal: Yeah, obviously it was a pretty different year this year. Usually we're in our office and we are getting cookbooks so many in hard copies that, I mean, we're literally tripping over them. So we had to obviously shift that because there's only so much we can pile up in our own houses. So we got as many digital copies as we could. We requested hard copies when we wanted to. And it was just, I mean, we had like a Dropbox file with tons and tons of cookbooks. Basically we asked whoever sent us, can you just send us a digital copy? So all year we were looking at cookbooks, we were cooking out of them. Um, my colleagues Ann Maloney and Joe Yonan, as well as myself, would sometimes feature recipes in our columns over the year and that sort of helped us get a jumpstart on what books we were most interested in. It was just a lot of looking over books. And we had a bunch of meetings where we talked about them and what caught our eye. And we were recommending books to each other and dishes to each other. And then we just sort of looked at our most promising ones and what really spoke to us and what we made dishes out of that we liked and was sort of representative of the diversity of what was out there. And that was kind of how we came around to our list.Suzy Chase: I found it was so hard to cook out of the digital copies this year.Becky Krystal: It's really hard to get as good of a feel for a book in a PDF, which is why when we found one that we thought was especially promising, we would go ahead and ask for a copy. I mean, I still don't really like propping my Kendall or my laptop or my phone up in the kitchen to cook with. So it was really nice when I did have books that I could either cook out of, or I even take my cookbooks down to my printer and scan the recipe and then just have the sheet in front of me. So yeah, it is different both in a tactile sense and just like almost emotional sense to not have tons of books in front of you.Suzy Chase: With the pandemic and some cookbooks being postponed or some canceled all together were you able to spot any cookbook trends this year?Becky Krystal: I think once we start talking about some of these books this'll get into it, but you know, there has been more, I think, of an emphasis and interest on spotlighting cuisines and voices we might not have heard about, or as much about things that have not received the attention they obviously deserve in the publishing industry and even in food media. So we get into all the different African cuisines and In Bibi's Kitchen and obviously even the Russian cuisine and Beyond The North Wind and Korean food in My Korea so I think that's really refreshing. There was still a lot of obviously chef driven books, but like some of those books I just talked about, there's also more, I think of an interest in regular people cooking, right? You know the recipes coming from the Bibi's, the recipes coming from the home cooks in Russia, that's obviously appealing to a lot of home cooks who maybe are intimidated or even put off by these really chefy books. Pie. There was a lot of pie this year, which I think is just wonderful. I love that. So that obviously jumped out to me and bread too, especially sourdough, you know, there were books, I think that were already in the works that just happened to coincide with this uptick of people doing sourdough for the first time myself included. Um, so we had New world Sourdough by Brian Ford. We had Living Bread by Daniel Leader and Lauren Chattman. So I think those are the things that jump out at me in terms of what we could sort of spot this year.Suzy Chase: Okay. So we're going to chat about five of the cookbooks on your list. First off is your personal pick One Tin Bakes by Edd Kimber. What drew you to this cookbook?Becky Krystal: Well, it's baking book and I am a passionate baker. It's definitely my strongest suit. I love the idea that as the title says, everything is made in a 9 by 13 pan, which is not the most glamorous pan it's, you know, the brownies and the blondies and in England, they talk about the tray bakes and stuff, homier things but Edd just had so many different ideas for how to use this one piece of equipment that is inexpensive and really versatile. I mean, I looked through and I wanted to make almost everything in there, which is always a good sign. And I felt like I could, the recipes are really approachable and extremely well-written, which I think is not always the case in cookbooks. And it's not the like sexiest thing to talk about, but a well-written recipe is just absolutely priceless and it's a beautiful book to look at Edd shot all the pictures so it really draws you in. And I just, I think it's lovely. It's not huge, which I also like, because I can feel overwhelmed when I sit down with a book that's like 200 recipes, but there are 70 and you think I could make a lot of these and everything I've made has turned out really great so far.Suzy Chase: Well, baking is not my strong suit. So I loved this cookbook because it seemed super accessible. It wasn't intimidating for me at all.Becky Krystal: Yeah, no, that's, that's definitely true. I mean, they're really, really easy kind of one bowl, couple of ingredient recipes. There are ones that if you feel confident in your skills, you can tackle those. You know, there are a couple of rolled cakes or the layer cakes that sort of stand on their side. So there's a spectrum, but most of it is really approachable even for, I would say beginning bakers really.Suzy Chase: It's funny cause we were talking about the term tin and I said, you know, here in the U.S. we say the word pan and he told me the story about how he actually pitched the title one pan bakes to the publisher. And they were like, um, no, the word pan does not sound nice in the title.Becky Krystal: Yeah. Well, it's also like, it sounds a little more savory almost, you know, there's a lot of talk here people love one pan meals and stuff like that so probably if I heard that, I guess even if you said one pan bakes, but there's something more lyrical about one tin bakes. I agree.Suzy Chase: And I made my very first Dutch Baby out of this cookbook. Did you make the Dutch Baby?Becky Krystal: I did. I actually highlighted it in my regular recipe column a couple of months ago. And it was super popular. I mean, it actually is one of our most popular baking recipes of the year. It's great. I did it with berries. I even tried it with apples. It's so fun and so easy. I thought it was such a delightful recipe.Suzy Chase: I'm going to make that on Christmas morning because it's so easy and it's kind of a showstopper.Becky Krystal: Yeah. You got to get the picture right after it gets out of the oven because it does tend to start to like collapse a little bit. So get your Instagram picture right when you pull it out.Suzy Chase: That's a really good tip now too In Bibi's Kitchen by Hawa Hassan with Julia Turshen. So I think this book is a real gem of 2020, because it fills the void in the cookbook market for African cookbooks. So who chose this cookbook on your staff and why did they choose it?Becky Krystal: Yeah, this was the pick of my colleague Olga Massov who's an assignment editor with us. She is a cookbook author and co-author in her own right so she knows a good cookbook once she sees one. I mean, she just raved about this book. It's an extremely practical book because that's the type of cooking that these women do. It's a lot of pantry ingredients. It's not very long ingredient lists. There aren't a lot of expensive ingredients because often these are people just cooking at home. And even in some parts of the world where these women are from or where they live, they can't access certain ingredients. Even in some places, meat is a rarity. So it's approachable also. I mean, I keep using that word, but it's true. Obviously also with the Black Lives Matter movement, it was incredibly timely to showcase these women who are in Africa or who have immigrated to other places. It was very human, right? Cause each chapter highlighting each of the eight countries has interviews with the women. It's not like, you know, one of these glossy lifestyle books, it teaches you about the cultures. Each intro also includes facts about the countries like their economy and the religion and language geography, stuff like that. It doesn't feel clinical though. It feels like you're just learning something. And it also fights this misunderstanding that African food is all the same. It gets lumped together a lot. And there are obviously differences and each of these countries deserves to be looked at on its own as opposed to, I mean, a massive continent, right? I mean, you would never dream of saying, Oh, European food, but that's what happens with African food.Suzy Chase: Totally. That was my biggest takeaway. Just the diversity of the food on the continent. And it's not a country. Like people think it's a country. It's not.Becky Krystal: I mean, how many more people are in Africa then all the other countries and other places combined I mean, it's unfortunate that it gets lumped together. And I think we all need to do better about making sure we highlight these different cultures and recipesSuzy Chase: Now to My Korea by Hooni Kim.Becky Krystal: Yeah. My Korea was actually the pick of our restaurant critic, Tom Sietsema. It's funny because Tom loves doing stuff like this because he is always, well, I was going to say dining out, he's doing mostly takeout these days. So he loves being able to dive into a book that he can cook at home. And he went shopping at H Mart and got ingredients. And he loved the fact that this is such a great book for people to get a better idea of Korean food. You know, it's not quite the same as Africa, but a lot of us, we think, okay, Korean barbecue, maybe some kimchi, whatever. And there's so much more to this cuisine. And it's just a beautiful book to, you know, Tom, it's a very visceral book. When you look at the photos, there are lots of little things you can start adding to your pantry to add flavors like, you know, the goguchang and the chili flakes and dried anchovies. And a lot of this frankly, is very appealing to me right now in this winter weather, you know, he's got stews and short ribs and dashi. I actually talked to him when I, we ran his bulgogi recipe in conjunction with the story and he said, I wanted to write a book to introduce people to Korean food and I think he succeeded incredibly well.Suzy Chase: I had him on the podcast in late April when we were like the epicenter of the pandemic. And it was a really hard time for him, but he was so smart because he pivoted with his two restaurants to do meal kits and my family and I have gotten his meal kit about almost every week. It has gotten us through this pandemic. It's so good and it's so much food!Becky Krystal: It's also really smart because especially now when so many of us are not doing a lot of grocery shopping, not everything is going to be available when you take your one little trip to the grocery store so if he's helping people get access to these ingredients and dishes, they might not otherwise be able to do in their streamlined kind of shopping then yeah that's a really great idea.Suzy Chase: This is my favorite kind of cookbook because it tells his personal story and then weaves in the recipes.Becky Krystal: Yeah, no, that's really refreshing. I mean, if you want someone to commit to reading and cooking out of your cookbook, I think there has to be some kind of relationship with the reader. I think at least I personally enjoy that voice of the author and learning something about them and why this matters to them. I think it makes you want to invest in it more too.Suzy Chase: We love Hooni.Becky Krystal: Yeah. He's, he's great. I learned a lot from him just inspeaking to him, you know, about his, his recipes.Suzy Chase: Totally, I had him on again in September because I wanted to get an update and he's just so wonderful to chat with.Becky Krystal: Yea he is.Suzy Chase: So next is Beyond The North Wind by Darra Goldstein.Speaker 2: Yeah. This was the pick of Tim Carman who's one of my fellow staff writers. It's such a beautiful book to look at and to read. And like I said, there is a lot that I think people don't know about Russian cuisine and like some of the other books too, the recipes often don't have a ton of ingredients they're usually pretty accessible. You know, not a ton of us around here have access to buckthorn, which is like one of her favorite things to call for but she makes a point of saying like, okay, if you don't have like the horseradish leaves or currant leaves it'll be okay. And one of the things Tim pointed out and something that she sort of alludes to in the book is that, you know, how long, like Rene Redzepi has been teaching everyone about fermenting and foraging and stuff and that sort of caught our attention. People in these places in Russia have been doing stuff like this for a long time, fermenting things and kombucha and all this stuff and I think that's probably not something many people know about and you know, it's just the classic making do with what you have nd that's what these people have been doing for hundreds of years, especially in these places that are very far North.Suzy Chase: My two takeaways from this cookbook, um, were Russians love the taste of sour and they also love honey. I made her honey cake.Becky Krystal: Yeah. Honey cake is also think maybe having a little bit of a moment, you know, there was the Baking At The 20th Century Cafe book, which also had like a really famous honey cake recipe. I mean, I think that's incredibly timely. They've been doing honey using honey for, you know, hundreds of years. And, and I get questions from readers who don't want to use refined sugar and I feel like I should just refer them to a lot of the recipes in here because before they had access to the beet sugar and stuff, they were cooking with honey and it's trendy for some people, but not for these people who it's their tradition.Suzy Chase: This cookbook is almost like a trip to Russia. Her photos are extraordinary.Becky Krystal: Yeah. Actually I was reading it last night and it was called and I was under my blankets and I felt like this feels very appropriate and I could almost see, you know, the Northern lights and the snow. And you know, it's the same with My Korea also and In Bibi's Kitchen, I mean the photography itself also is really important to setting the mood and helping you feel like you're really going somewhereSuzy Chase: The last cookbook we're going to chat about as Modern Comfort Food. I mean, God love Ina for pushing up this publication of the cookbooks so we could all have it mid pandemic.Becky Krystal: So Modern Comfort Food was the pick of Mary Beth Albright, who is our food video guru. And I mean, it's delivers on what it promises, right? It's nothing in the right way. It's nothing that you're like, Oh, I've never heard of that. Right. I mean, she says, she likes to find the things that appeal to us and puts her twist on them. So yeah, tomato soup and grilled cheese. She's got a shrimp and linguine fra diavolo. She uses that same spicy sauce to do the spaghetti squash bake, which I've really been wanting to do since I have one from my farm box, it's friendly and it's not intimidating. And I think for those people who are turned off by extremely novel things or people who are just devotees of Ina, they're not going to be disappointed in this book.Suzy Chase: She's just so real. Like in the cookbook, she wrote about the evolution of a recipe with her Boston Cream Pie that she'd been trying to perfect for years. And I was like, you know, she didn't have to tell us that she's been like struggling to perfect this for years. So I was so thrilled to read that story, how she was chatting with Christina Tosi and she suggested something like a syrupy glaze that you brush on the cake to give it lots of flavor and it also keeps it moist. And so I love that story and how real Ina is.Becky Krystal: Yeah. I mean, we've all been there. Like, there's just this thing that's bugging us and we're trying to master a recipe. And so yeah, I found that very relatable and I found the idea of an orange scented cake and pastry cream in Boston Cream Pie, just, I mean, yeah, 10 out of 10 we'll eat.Suzy Chase: So I had on Trent Pheifer and he has his Instagram and blog called Store Bought Is Fine and he's cooking his way through all of Ina's recipes. Are you familiar with him?Becky Krystal: I am not actually. I think I need to, I know but yeah, it's like he's pulling a Julie & Julia thing, but with Ina which sounds really fun.Suzy Chase: Exactly. Oh my gosh, you have to follow him on Instagram. He's amazing. And he was so much fun to talk with. So what are you looking forward to eating in the new year and what cookbooks are you looking forward to in 2021?Becky Krystal: I am looking forward to eating anything that I don't cook. Um, I've been doing, you know, we've been doing takeout, but, uh, I definitely miss eating what my colleagues make for me. Um, I sometimes will get things that they drop off or if I take home from a photo shoot, but I definitely miss that. And yeah, sitting in a restaurant meal, definitely. Cookbooks. Obviously my list is a little baking heavy because I love baking. Uh, so the things that jump out to me there, Roxanna Jullapat who contributed one of the cookies to our holiday cookie issues has a book called Mother Grains coming out. A lot of whole grains. We previewed a recipe from there, with Linzer cookies that are made with corn flour and we're really excited about that one. The Cookie Bible by Rose Levy Beranbaum, who I know you've talked to I think. I mean, of course that's going to be good. Zoë Bakes Cakes by Zoë François who is someone who I absolutely adore. She's great on Instagram and I swear by her. Artisan Bread In Five Minutes A Day that she's done with Jeffrey Hertzberg, To Asia With Love by Hetty McKinnon, who also contributed a cookie to our package. She's great. I mean, she's one of those people who also seems to be always churning out books and recipes, and they're all interesting I mean, I just, and people are always making her recipes. I'm really excited about that one. Life Is What You Bake It by Vallery Lomas who is also really fun baker and she was a previous winner of The Great American Baking Show. Got a shout out to Dorie Greenspan who I know, and also just absolutely adore Baking With Dorie Sweet Salty & Simple, sort of more on the savory side. Julia Turshen who we talked about with In Bibi's Kitchen and she has a book coming out Simply Julia 110 Easy Recipes For Healthy Comfort Food. And then one of my other favorite people, Patty Jinich has another book coming out, Patty Jinich Treasures Of The Mexican Table Classic Recipes Local Secrets. I think that also has the potential to do a lot of what we've talked about with these other books in terms of introducing people to different ideas and sort of more home cooking. So those are some of the things I'm really jazzed about for 2021.Suzy Chase: For me, in 2021, I'm looking forward to eating a chef cooked meal inside a restaurant, not on the street or take out and I'm eagerly awaiting Water, Wood, and Wild Things, Learning Craft and Cultivation in a Japanese Mountain town by Hannah Kirshner. I can not wait for that. So head on over to Voraciously.com to check out all 12 of their favorite cookbooks of 2020, and thanks so much, Becky for coming on Cookery by the Book podcast.Becky Krystal: Thanks Suzy. Let's do it again next year!Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before starting the episode.Creamy Tahini “Mac + Cheese” with Tater Tots1 pound short pastaSea salt7 ounces green beans, cut to 1-inch lengthsJuice of 1/2 a lemon1 garlic clove, very finely chopped2 tablespoons nutritional yeast1 tablespoon extra-virgin olive oilFreshly ground black pepper2 pounds frozen tater tots, defrostedPreheat oven to 400˚F. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies. For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper. Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon. To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.
Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52) Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcript Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52)Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52) Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com.*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.
Cookbook author Hetty McKinnon was raised by a mum who was a passionate and creative cook. But Hetty was never particularly interested in cooking herself, until something happened as she grew up which changed everything
Cookbook author Hetty McKinnon was raised by a mum who was a passionate and creative cook. But Hetty was never particularly interested in cooking herself, until something happened as she grew up which changed everything
Crabb's been enjoying Julia Gillard's new book on women and leadership, while Sales has fawningly returned to the Chatter adulation-well for an interview with Yotam Ottolenghi. Once again, some of his suggestions (including, bafflingly, putting a vegetable on a char grill) prove "too hard" for Princess Leigh. Crabb pulls out her trump card: She's in touch with Marina Hyde. But then throws away whatever ground she's gained with possibly the most embarrassing celebrity contact story ever. (1.30) Yotam Ottolenghi reveals what he's been cooking while in isolation, with Leigh Sales | ABC (4.20) Simple by Yotam Ottolenghi and Ottolenghi FLAVOUR by Yotam Ottolenghi (8.00) Boris Johnson has given us a new mantra: Leave home. Forget the NHS. Save Pret, by Marina Hyde | The Guardian (9.30) Read Giles Coren's letter to Times subs | The Guardian (12.20) The London Olympics: ‘All the rules of life were suspended, and magic ruled the Earth' by Giles Coren, | The Times (13.20) More Than A Woman by Caitlin Moran (17.30) To Asia, With Love By Hetty McKinnon (17.45) Hetty McKinnon @instagram (20.00) Platinum Chatter Kate Pritchett rant on Masterchef via Chat 10 Looks 3 Facebook Group (20.54) Gaggan Restaurant in Bangkok, Thailand, by Gaggan Anand (22.00) Women and Leadership by Julia Gillard and Ngozi Okonjo-Iweala. (27.00) BCEC|WGEA Gender Equity Insights Series, Workplace Gender Equality Agency, by Rebecca Cassells, Alan Duncan (27.30) A Room Made of Leaves by Kate Grenville (29.00) Further Back In Time For Dinner | ABC | Trailer This episode is brought to you by Sarah Crossan's riveting new novel, Here is the Beehive Produced by DM Podcasts See omnystudio.com/listener for privacy information.
Crabb's been enjoying Julia Gillard's new book on women and leadership, while Sales has fawningly returned to the Chatter adulation-well for an interview with Yotam Ottolenghi. Once again, some of his suggestions (including, bafflingly, putting a vegetable on a char grill) prove "too hard" for Princess Leigh. Crabb pulls out her trump card: She's in touch with Marina Hyde. But then throws away whatever ground she's gained with possibly the most embarrassing celebrity contact story ever. (1.30) Yotam Ottolenghi reveals what he's been cooking while in isolation, with Leigh Sales | ABC (4.20) Simple by Yotam Ottolenghi and Ottolenghi FLAVOUR by Yotam Ottolenghi (8.00) Boris Johnson has given us a new mantra: Leave home. Forget the NHS. Save Pret, by Marina Hyde | The Guardian (9.30) Read Giles Coren's letter to Times subs | The Guardian (12.20) The London Olympics: ‘All the rules of life were suspended, and magic ruled the Earth’ by Giles Coren, | The Times (13.20) More Than A Woman by Caitlin Moran (17.30) To Asia, With Love By Hetty McKinnon (17.45) Hetty McKinnon @instagram (20.00) Platinum Chatter Kate Pritchett rant on Masterchef via Chat 10 Looks 3 Facebook Group (20.54) Gaggan Restaurant in Bangkok, Thailand, by Gaggan Anand (22.00) Women and Leadership by Julia Gillard and Ngozi Okonjo-Iweala. (27.00) BCEC|WGEA Gender Equity Insights Series, Workplace Gender Equality Agency, by Rebecca Cassells, Alan Duncan (27.30) A Room Made of Leaves by Kate Grenville (29.00) Further Back In Time For Dinner | ABC | Trailer This episode is brought to you by Sarah Crossan’s riveting new novel, Here is the Beehive Produced by DM Podcasts
This week Kyrin got the chance to chat with Jacqui Ooi, the host of the 'What She Did Next' podcast. Jacqui has had an intriguing career, first starting off as a journalist/editor in woman's magazines before heading into the NGO sector and working in senior communications roles for large charities (notably ChildFund Australia and The Smith Family).Recently she decided to start her own podcast, focusing particularly on woman who have had non-standard career paths. Jacqui also shares Kyrin's love of travel and we went over some of her travel stories and times when you can feel unsafe in strange situations. To finish we had a couple of quick questions related to travel destinations, books and setting deadlines. This was a great conversation and we highly recommend you check out some of her episodes (a personal favourite was the one with Hetty McKinnon). As always, we hope you enjoy, Mere Mortals out!Timeline:0:00 - Introduction1:21 - Mere Mortal Moment3:37 - Recap of Jacqui's career6:11 - What drew her to journalism9:54 - The changing face of journalism & communications14:21 - Career transition into NGO's and charities19:24 - Downsides of voluntourism25:27 - Showing progress vs highlighting problems27:19 - Intrinsic motivation for WSDN podcast35:54 - How Jacqui chooses guests39:38 - Solo gap year at a young age46:45 - Unsafe situations while travelling53:17 - Next place to go after coronavirus56:44 - 'Becoming' by Michelle Obama1:01:47 - Setting yourself deadlines1:05:31 - Wrap up and how to connect with JacquiConnect with Jacqui:Website: https://whatshedidnext.com.au/Instagram: https://www.instagram.com/whatshedidnextpodcast/Facebook: https://www.facebook.com/whatshedidnextpodcastAbout Mere Mortals:Striving for excellence through life's lessons. Daily uploads @ 5pm AEST. 4M's, Book Reviews, Musings, Bonus, Meanderings, Interviews & Themed Podcast.Connect with Mere Mortals:Website: https://www.meremortalsmedia.com/Instagram: https://www.instagram.com/mere_mortals_media/Facebook: https://facebook.com/Meremortalsmedia
At Lauren Keenan Home we never design homes and interiors without including plants.Plants look amazing, they soften hard architectural features and finishes, and they really do bring a room alive. We also know from a range of studies that plants are really good for your health and wellbeing. And that’s so important right now when we’re all spending more time at home.Our guest today on At Home with Lauren Keenan is Alana Langan, one half of IVY MUSE, a botanical wares studio in Melbourne. Alana’s a product designer, a stylist, a plant lover, and she’s leading a movement to help us greenify our spaces and incorporate plants into our lives.Here are the links for Lauren's Lovely List recommendations in this episode: Stay at Hold Cottage in Gunning, NSW Southern Tablelands; try recipes from a cookbook called Neighbourhood by Hetty McKinnon; and check out @amberinteriors and her modern relaxed interiors in California.Get in touch if you have a topic you want us to talk about on the podcast. Same goes if you want to hire Lauren to help create your perfect home.Follow Lauren on Instagram @laurenkeenanhome and check out Lauren's work at laurenkeenan.com.au. And thanks for listening!
Highlights from our second season of conversations with some truly inspiring Australian women - from creatives and entrepreneurs, to innovators and changemakers across a diverse range of fields.If you're new to the show, this is a great way to get across the kind of stories we share... and if you like what you hear, you can scroll back through the feed to find the full episodes.With so much going on in the world right now - from the bushfires at the start of the year, to the chaos of COVID-19, to the resurgence of the Black Lives Matter movement - our aim has been to address these topics in a way that feels helpful and hopeful... while continuing to shine a light on the many inspiring ways women are making their mark on the world, embracing change and overcoming adversity in the process.One of the upsides of having to record the show remotely this season was that we expanded our reach to feature women from rural and regional parts of Australia, as well as from our big cities - plus we welcomed our first international guest, Hetty McKinnon, all the way from New York. We hope these stories inspire you to make brave choices in your life and career... and that they're a reminder of the good things happening in the world. CREDITS Host and producer: Jacqui Ooi Join us on Instagram: @whatshedidnextpodcast Visit our website: whatshedidnext.com.au See acast.com/privacy for privacy and opt-out information.
Hetty McKinnon is a New York-based cook and food writer from Sydney, who is perhaps best known for her much-loved recipe books, Community, Neighbourhood and Family, and her salad-making venture that started it all, Arthur Street Kitchen.A career in food wasn't on the cards for Hetty early on. She actually spent her 20s working in fashion and beauty PR, before deciding to make a change in her 30s to find work that would better fit the lifestyle and flexibility she wanted, as a mum to three young kids.As the story now famously goes, Hetty started making salads in her tiny terrace kitchen in Sydney's Surry Hills, packing them up on her bike and delivering them around the neighbourhood. Before long, her loyal customers were asking for the recipes and three cookbooks later - with a fourth on the way - her delicious vegetarian creations have gone global, adored by home cooks around the world.Since relocating to Brooklyn in 2015, Hetty has carved out another new chapter in her career, launching an independent magazine called Peddler Journal, which celebrates multicultural food stories and writers, and a podcast called The House Specials.In this episode, Hetty talks about:· Her cross-cultural upbringing and early career in public relations· Making the leap from PR to salad maker and self-publishing her first cookbook, which went on to become a national bestseller· Starting afresh in New York and what life and work has looked like for her since moving with her family to a new city· The idea behind Peddler, why it's a rebuttal to mainstream food media and how she continues to turn her creative interests into successful ventures· Her bravest moment, the women who inspire her and her best tip for anyone who might be considering a career leap of their ownCREDITSHost and producer: Jacqui OoiJoin us on Instagram: @whatshedidnextpodcastVisit whatshedidnext.com.auWith thanks to our guest Hetty McKinnon, a cook and food writer with a passion for vegetables. Her recipes and writing can be found in ABC Life, Good Food, Bon Appetit, Epicurious, Food & Wine and The Guardian.As well as her genre-defining debut Community, Hetty is the author of two further bestselling cookbooks: Neighbourhood and the award-winning Family. Visit www.arthurstreetkitchen.com/Hetty is also the editor and publisher of food journal Peddler and hosts its podcast The House Specials. Visit www.peddlerjournal.com/Hetty's new book To Asia, With Love will be out in Australia in October 2020. Visit www.panmacmillan.com.au/9781760787677/ See acast.com/privacy for privacy and opt-out information.
Hetty sits down to chat with Hana about peddling salads on the back of her bicycle, how food brought her back to her culture, and her latest vegetarian comfort food cookbook, Family: New Vegetarian Comfort Food to Nourish Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices
Charlotte Ree once ate 30 different kinds of croissants during a trip to France – then got a croissant tattoo afterwards. She's so dedicated to pastries that she'll stay up until 5:30am to finish a baking marathon. Pulling 120 cakes out of the oven during the hours people reserve for sleeping – and then going to work the next day, as communications manager for Pan Macmillan (the publisher of Hetty McKinnon's cookbooks) – well, that's just a normal whirlwind day for Charlotte. Charlotte's love of all things sweet is clear on every page of Just Desserts, her latest cookbook. It features recipes for Nutella thumbprint cookies, peach and raspberry tray cake, tiramisu swiss rolls and chocolate ganache Bundt (Charlotte likes big Bundts and she can not lie). Just Desserts also includes "a nod to the king of biscuits" and is laced and frosted with a good dose of puns (sieve the day)! Charlotte talks about how to land a cookbook deal (when you're not a celebrity chef), being on the publicity trail with Hetty McKinnon, as well as Charlotte's personal baking triumphs, fails and memorable moments. Plus, we take an express trip to her favourite patisseries around the world (I've saved her Tokyo recommendations for my next trip)! Note: this was recorded a few months ago, before the current pandemic and lockdown hit. So, social distancing is paramount, but please take note of eateries you can still responsibly support as they need the help right now. And there's plenty in the podcast archive (the Christina Tosi episode, the one with Lune Croissanterie's Kate Reid!) if you're keen for a self-isolation soundtrack or audio company during this unprecedented time.
Are you a proponent of plant-based eating? Love farmers’ markets? Then you’ll love this episode with Local Roots founder Wen-Jay Ying and cookbook author/chef Amy Chaplin. Wen-Jay shares how the lead singer of The Flaming Lips inspired her career path and led to the founding of Local Roots, a CSA based in New York City. In the second half, Amy joins us to talk about her new cookbook, Whole Food Cooking Every Day, and reveals her plans for a restaurant in Tribeca that she’s opening with her sister. Also, learn why Hetty McKinnon, the cookbook author Neighborhood, Community, and Family, why she thinks Leetal Arazi of New York Shuk is the Bombe. This episode is presented by the book Sugar Free Three by Michele Promaulayko.
In this season finale, we follow host Hetty McKinnon as she ventures to Chinatown to pick up ingredients to cook an iconic dish from her childhood—e-fu noodles—for the Lunar New Year. While cooking the dish, Hetty reminisces on the memories of growing up in her mother's kitchen and discovers that she really is her mother's daughter. Become a supporter of The House Specials: https://anchor.fm/peddler-journal/support Show notes: https://www.peddlerjournal.com/episode-6-season-finale-dedication-with-hetty-mckinnon The print version of this story appears in the limited edition, hand-numbered zine Peddler B-Sides: Vol. 1. Available exclusively at: https://www.peddlerjournal.com/shop/zine-peddler-b-sides-volume-1 The House Specials is a podcast brought to you by Peddler Journal, produced by Shirley Cai, theme music by Scout McKinnon, music in this episode by Blue Dot Sessions (https://www.sessions.blue/), tile artwork by Satsuki Shibuya. If you have a Lunar New Year story to share, send us a voice message at https://anchor.fm/peddler-journal/message --- Support this podcast: https://anchor.fm/peddler-journal/support
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora The summer is flying by. And while we can't slow down time, we can take full advantage of summer vegetables in their full glory. Hetty McKinnon is a Chinese Australian cook and food writer with a passion for vegetables. She's written a new book on the subject; it's called Family: New Vegetarian Comfort Food to Nourish Every Day. Our lovely contributor Melissa Clark recently met up with Hetty to talk about some new ways we can incorporate all of those fresh seasonal vegetables into our weeknight cooking routines. Broadcast dates for this episode: August 13, 2019
This episode we welcome Hetty McKinnon into our kitchen to discuss her latest cookbook, Family. (https://www.booklarder.com/books/info/family-new-vegetarian-comfort-food-to-nourish-every-day) Hetty created Arthur Street Kitchen in 2011 in her Sydney, Australia home to make and serve salads to her community. That endeavor led to her trio of cookbooks, a food journal (https://www.peddlerjournal.com/)and eventually to an event space (https://www.neighborhoodstudiobk.com/) in Brooklyn, New York. Enjoy this talk and purchase your copy of Family (https://www.booklarder.com/books/info/peddler-journal-issue-4-spring-summer-2019)here. Family https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/Q647bpXe.jpg Special Guests: Aran Goyoaga and Hetty McKinnon.
The House Specials is a new podcast brought to you by the team at Peddler Journal. Hosted by Hetty Mckinnon, The House Specials takes you on a deeper dive into the stories and people featured in our print magazine. It offers an intimate exploration of culture and identity through the in-between moments of food and home cooking. Coming July, 2019. --- Support this podcast: https://anchor.fm/peddler-journal/support
FamilyBy Hetty McKinnon Intro: Welcome to the Cookery By the Book podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining-room table, talking to cookbook authors.Hetty McKinnon: Hi, this is Hetty McKinnon and I'm the author of a new cookbook called Family: New Vegetarian Comfort Food to Nourish Every Day.Suzy Chase: Everything you do has a special homey welcoming feel, from Neighborhood Studio, your community kitchen, to Peddler Journal and Multicultural Food Journal, to your blog, Arthur Street Kitchen, to your latest cookbook Family. Take me back to Surry Hill City in 2011 when you rode around your neighborhood delivering salads to locals. Talk a bit about your style of creating, feeding and connecting with community.Hetty McKinnon: Great question. So, Arthur Street Kitchen was a salad delivery business which was started out of my home kitchen in Sydney in a little neighborhood called Surry Hills. And at the time before this, I think people didn't quite understand that I wasn't involved in food. Before 2011 I was... many years I worked in PR, living in Sydney and London, and then we moved home and I had three children in quick succession and I just really decided I wanted to do something that I could do from home, that kept me within my community. It was just a really special time and a special neighborhood.Hetty McKinnon: I have been vegetarian for many years, and even though Surry Hills has a lot of beautiful food, it's one of the most popular food areas in Sydney, I thought, actually there's no one really making salads, like vegetarian salads, big salad with lots of multicultural flavors. So I just thought, hey, I'm going to do this. And I started... I use business, like I'm doing air quotes right now, "business" in inverted commas, because I didn't really see it as a business. I just thought, actually just really want to cook for people. Because before this I didn't really... as I said, I wasn't involved in food, so...Hetty McKinnon: Once I started cooking, I really realized that connection that can be [inaudible 00:02:25] through food, that was quite unique, that feeling of cooking for someone and of them appreciating the effort that you've put in something that you've made with your own hands, was quite a... almost an addictive feeling. I just felt this incredible emotional connection that I'd never experienced before. So basically I made these salads, they were vegetarian salads, vegetable based, seasonal, and I'd pop them in a little container and put them on the back of my bike and I cycled them around my neighborhood.Hetty McKinnon: So for me that business was always... I always felt like it was more for me than for other people. I got such joy out of the feeding. But never did I expect that the people I was delivering to would respond in the way that they responded. I never imagined that over this exchange of a salad box that you could become lifelong friends with somebody. That you in 10 minutes, or... I have to say, Suzy, I took a long time delivering, because I talk so much. And I would just look forward to seeing these people. I only delivered two days a week. And those two days it was... I just wanted to see people, I just wanted to talk to them. We'd talk about the food a little bit, but we'd also talk about life and the neighborhood and love, and all these things. In that exchange of a salad box there would be this deep friendship being formed. It was just really special, and many of those people are still my very close friends. I see them as part of my family now.Hetty McKinnon: So yes, it was a really incredible thing, and the business just took off. I never advertised it, I didn't really want to... I didn't want people to know about it, almost. I wanted it to really develop from word of mouth. I wanted people to really only find out about it because someone loved it so much that they told them about it. Once word got out, though, it started getting hard, because I only really delivered to a very small area, because I was doing everything myself. Like you, Suzy, with your podcast, I was a one woman show. I was basically teaching myself to cook while I ran the business. I didn't really... all these salad recipes were made up on the week of the delivery.Hetty McKinnon: Every week I made up four new salads. Because I guess sub-consciously I was teaching myself to cook, I was teaching myself about flavor and about what vegetables went with what spices, what vegetable teamed well with which grain, and each salad recipe was a story to me. It was my way of saying something about my life. It was me reaching back into my memory and going, wow, I had this salad six years ago in Puglia, in Italy, and that felt very evocative to me, and it reminds me of that particular vacation, and so I want to create a salad that's around that. Or certain ingredients, we started incorporating a lot of Asian ingredients, and that's because my mum was in the kitchen with me, she would come and... because my youngest at the time was one, this was when I started Arthur Street Kitchen, and she would come and look after my son [Hok 00:06:22] while I was cooking, but of course my mum's an amazing cook so she would come into the kitchen and boss me around. She would tell me all the things I was doing wrong and give me advice and...Hetty McKinnon: I think that business to me was special from that point of view too, because it made me closer to my mum. It brought me closer to the story of her life, and she would tell me things while we were cooking together that she wouldn't normally tell me. The cliché of the little old Chinese women gossiping, that was us in the kitchen. It was just a really special business, and I guess from that I wrote a book that was called Community, and that book is... it just did these things that I never expected it to. At the time I'd never written a recipe before, and people asked me... about a year before I wrote the book people would start asking for recipes. "Oh, I really love that roasted carrot salad with the [inaudible 00:07:32], can I have that recipe?"Hetty McKinnon: So I would go home and write these salad recipes and email it to people, just customers. And then it got to the point where, there was this one week, seminal week in deliveries, when four people said to me, "Oh, you should write a cookbook". And I was like, that's a sign. I should write a cookbook.Suzy Chase: Yes!Hetty McKinnon: So I started writing this collection of recipes, and it was just all the recipes that I had made over the... I think it was about a year or 18 months into the business. And I had this collection of recipes, and it was hard, Suzy, like the first... it took me about a year to write that book, because I was also running the business and had three young children at the time. And it took me a year to get all these recipes down, and salad deliveries turned into book deliveries, so there were a few weeks when I was delivering these books and salads. It was just an incredible time, unexpected. That's the story of Community, and Community is coming up to its fifth year in Australia and it's been a bestseller since the very beginning.Suzy Chase: On your blog, you wrote: "My husband and I and our three children, Scout, Dash and Hok, now live in a leafy part of Brooklyn. Here I continue to make friends with salad". Now, as a non salad lover I took that sentence to mean that you learned to like salad. Did you always love it?Hetty McKinnon: I love vegetables, so... I think that line actually means, I continue to make friends through serving salad.Suzy Chase: Oh... oh my God, I left out a comma.Hetty McKinnon: So there's that whole... people joke about this a lot, because there's that Simpsons episode where Bart says, "You can't make friends with salad". Well, I say that I've defied Bart Simpson by saying, I have made a lot of friends through salad. But salad, it's funny, it is actually a really pertinent question, because I'm Chinese, I grew up in a very traditional Chinese household, and we never ate salad. In Chinese culture you don't really eat a lot of raw things, because it's not... they deem it as too cold for your body, so it imbalances your body. Because there's a whole yin and yang thing, balancing hot and cold. So raw food is not something we eat a lot in Chinese culture.Hetty McKinnon: Through cookbooks and really diving into the flavors from my childhood, I just discovered like, wow, you can roast and you can char grill and you can pan fry and I just thought, salad is the best way to present these vegetables. There is so much you can do with salad. There is all these journeys that you can go on through using spice and texture and even things down to herbs and nuts. With the herb that you... I used to do this thing with my friend in Sydney where we'd go, "Okay, so if it's a French salad, what nut are you going to use?" And I would say something like, "Oh, hazelnuts". Or, "If it's a Middle Eastern salad, what nut are you going to use?" I would say, "Oh, maybe a walnut". So there's all these different ways of injecting these elements into salads that give them real personality and a real story and a real character.Hetty McKinnon: To me now, Family is more than just salad. There's a very hefty salad chapter, but there is also things like soups and pastas and bakes and a whole egg chapter. But if I had to choose one type of dish I would eat for the rest of my life, it would be a salad, because I can do anything with a salad.Suzy Chase: Talk to me about the idea of cooked lettuce. I grew up in Kansas, and we always ate lettuce raw. We never cooked it.Hetty McKinnon: Yes. I think most people in the world eat lettuce raw. As I was saying, in Chinese culture, we don't eat a lot of raw food, so lettuce is used as a very common base for stews. So there would be a mushroom stew that would... shiitake mushrooms that go on the top, or sometimes there's abalone, there's also an abalone stewed dish that would have cooked lettuce on the bottom. So most of our greens in Asian culture are cooked. Cooked lettuce is such a nostalgic taste for me.Suzy Chase: Yes. On Monday evening I made your stir fried lettuce bowl, with ginger fried rice and fried egg. And the lettuce still had a bit of crunch, but it was nice and warm, and it was coated with the sauce. Can you describe this dish?Hetty McKinnon: The fried rice for one is my favorite fried rice. It is ginger, it's very minimalist in ingredients, but ginger is the main flavoring for the rice. And then I've added the cooked lettuce, which is cooked in a soy sauce. You can use lots of things, you can use oyster sauce if you're not vegetarian, you can use the vegetarian stir fry sauce, a mushroom sauce, but I've used a soy based sauce. And then it's served with a fried egg. And a fried egg is something we ate a lot with rice. It was like my mother's... when she was in a hurry or she didn't have a lot of time, she would always make these fried eggs, perfectly made in a wok with brown frizzled edges and the yolk would be made custom according to how each of her children enjoyed it.Suzy Chase: In this cookbook there are family stories sprinkled throughout. Tell us about... and I'm not going to pronounce her name right. Julia [Bushitil Nishamora 00:13:55] and her darling family.Hetty McKinnon: Julia is a friend and colleague from Melbourne, in Australia, and she is of Maltese heritage. So she shares with us a Maltese ricotta pie which is nostalgic to her because it's the pie that her aunt made for her when she visited her in Malta. I think she's the queen of comfort food. She speaks fluent Italian, she lived in Italy for some time. She's actually an Italian teacher. And she has this Maltese heritage, and her husband is Japanese, so she also has that kind of influence. So she's got a really wonderful... I see her as... encapsulates multi-cultural Australia, in a way. I'm just touching on those family stories that are in Family, that you talk about. I see those stories as really the beating heart of the book. As cooks, as authors, as recipe developers, we're all part of this eco-system of history and... I find other people's stories so inspiring. Other people's stories bolster my own story, if you know what I mean.Suzy Chase: Yes.Hetty McKinnon: And it makes me feel like I'm part of a community that is larger than just myself, and I love to celebrate that. People have asked me before, "Why would you feature another person in your book? It's your book". And I'm like, but this is what I actually love the most. It's really sharing other people's stories and having that resonate just not only with me, but with other people.Suzy Chase: The other night I made your other recipe, on page 42, for the deconstructed falafel salad. I love your interpretation of this recipe. Describe this.Hetty McKinnon: Who doesn't falafels? We love falafels. I'm vegetarian, of course, and falafels is often the vegetarian option for non meat eaters. It's roasted chickpeas, and you can incidentally do this with any legume, you don't have to use chickpeas, you can use... I've done it with cannellini beans or navy beans, or borlotti, Roman beans. But it's just this method of you cooking it in olive oil and some garlic and some spices, and it just... the flavor intensifies and it gets this crispy coating on the outside and it's so more-ish.Hetty McKinnon: And then the salad has a lemon tahini that's finished off, it's got the wilted kale alongside the freshly shaved cucumber. There's some herbs and lemon mixed in there. So there's a lot of texture and a lot of flavor, and it's just so deeply satisfying. You can serve it with pita chips. Some people like to eat it without, because it's then gluten free, but some pita chips is always nice too. So it's all about bringing in lots of layers of flavor, but then also bringing in lots of layers of texture. And I think the salad really encapsulates all of that.Suzy Chase: The lovely thing about this cookbook is that you can combine frozen this, or store bought that, or canned whatever, and the dish comes out perfectly home made and fresh.Hetty McKinnon: I don't always get to go to the greenmarket every week. Sometimes I'm just so busy, I have to make do with my local grocery store and my local greengrocer, and that's okay too. I want this book to be really egalitarian. I think there's a lot of guilt. People feel guilty. It's like, if I'm going to be a vegetarian, or if I'm going to eat more vegetables, I have to shop at the greenmarket. And if that's going to be the difference of what's stopping someone from eating more vegetables, I say just go to your local supermarket or greengrocer, and get that broccoli, it's okay.Hetty McKinnon: I want people to feel like they can use canned beans, because in reality busy families, even if you're a busy single person, you don't have to have a family, just busy people, don't have time to cook chickpeas from scratch. You have to soak it 24 hours before you're going to cook it, and then it's another 45 to two hours of cooking. It's a long process, and from a practical point of view, I don't want that to be turning people off from making this amazing deconstructed falafel salad, if they think that, "Oh, I need to soak chickpeas".Suzy Chase: Onto my segment called My Last Meal. What would you have for your last supper?Hetty McKinnon: Would be probably ginger fried rice. Something like that, something that's direct from my childhood, that brings me ultimate comfort. Or a salad, probably like a childhood broccoli salad.Suzy Chase: Where can we find you on the web and social media?Hetty McKinnon: Okay. So you can find me on Instagram @hettymckinnon, just my full name spelt out, no dots or underscores. Or at my website, www.arthurstreetkitchen.com.Suzy Chase: This has been terrific. Thanks so much, Hetty, for coming on Cookery By the Book podcast.Hetty McKinnon: Thank you, Suzy. I'm so happy to talk to you.Outro: Follow Suzy Chase on Instagram @cookerybythebook, and subscribe at cookerybythebook.com or in Apple podcasts.Outro: Thanks for listening to Cookery By the Book podcast. The only podcast devoted to cookbooks, since 2015.
One of our favorite Australian exports? Hetty McKinnon! She’s a champion of salads, an indie magazine publisher, and one of the nicest people in Cherry Bombe’s hood. She’s also written and produced three cookbooks that beautifully illustrate what’s important to her: Community, Neighborhood, and her newest one, Family. Tune in and hear about Hetty’s early years in Australia as the daughter of immigrants, the journey that led her to Brooklyn, and some easy salad dressing recipes. Plus, find out who Emma Glubiak of The Kitchn and Apartment Therapy tells us who she thinks is the Bombe! Thanks to Handsome Brook Farm Pasture Raised Organic Eggs for sponsoring this season of Radio Cherry Bombe!
On today's episode, Hetty McKinnon and I share a meal in her Brooklyn studio kitchen. Hetty's an Australian cookbook author, columnist, creator and publisher of Peddler Magazine, and champion of nostalgic storytelling. Needless to say I adore her… Hetty began her life in food making salads and delivering them on her bicycle throughout her neighbourhood in Sydney. She now lives in Brooklyn, where family, recipes and community are woven into all that she does. Our conversation begins on a bicycle but touches down on motherhood, salad love stories, family and writing. But one theme remains constant: being courageous enough to be different, being true to yourself, will lead to a full and flavourful life. Woven throughout the episode is the alphabetic wisdom of filmmaker and animator Andrea Dorfman. There's also a little cameo of Hetty's voice from the past, via The Unbearable Lightness of Being Hungry Podcast. Hetty's latest cookbook, FAMILY, photographed by episode 27's Luisa Brimble, is out now. Look for it in your favourite bookstore, or here. IG @hettymckinnon Website : arthurstreetkitchen.com Peddler Magazine The Food Podcast @thefoodpodcast @lindsaycameronwilson
For the spring season finale of Eat Your Words, Cathy is joined in the studio by Hetty McKinnon, author of three cookbooks, the founder of the local salad-delivery business Arthur Street Kitchen, and the founder of Peddler, a multicultural food journal. Hetty shares why she focused on the broad theme of family for this cookbook, and how it's a vegetarian cookbook geared towards everyday family meals. Hetty also talks about how her cooking is inspired by the memories and crafty tricks of her Chinese mother. We'll talk about how Chinese and other multicultural elements are intertwined into her everyday cooking, and how cooking for family shouldn't be fancy, but fun. Eat Your Words is powered by Simplecast.
Macaroni cheese is a dish that perfectly embodies comfort food for so many of us. Today, its reputation as a guilty pleasure is about to be challenged when Jane de Graaff sits down with cookbook author and food community builder, Hetty McKinnon, to get the ultimate secrets to healthier, easier and just one-pot mac’n’cheese. Get ready to have your mind blown, because this is a cheat’s secret recipe that will shake things up. For full details on the recipes and all the tips head to 9Kitchen:Healthier one-pot mac’n’cheese - https://kitchen.nine.com.au/2018/09/23/20/12/one-pan-sweet-potato-mac-and-cheeseClassic mac’n’cheese - https://kitchen.nine.com.au/2016/05/16/10/25/macaroni-cheese
Hello and welcome to part two of our three part Gathering series! This one is a live recording of the second panel from this event, held in Orange back in May. The theme was Community, Collaboration and building connections and our panel was moderated by Barbara Sweeney. Barbara Sweeney - ModeratorLuisa BrimbleSara TaskerAnnabelle Hickson Creator of the wonderful Food and Words festival and events/talks series, Barbara is a food writer and contributor to Country Style magazine. A woman of many talents, she also writes about food, farmers and artisan producers, is a judge at The National Honey Show and is also a talking cookbook. Sara Tasker of Me and Orla; In her own words, Sara “ 40% photographer, 40% writer, 30% creative coach and 10% cake.” Instagram expert and creative coach, Sara has come all the way from Yorkshire, England today and has much to share. Her podcast Hashtag Authentic, blog Me and Orla, Instagram account and e-courses are hugely popular, she is endlessly generous with her knowledge and experience and again in her own words, she is “passionate about helping other women and creatives find their online voice, because I know first-hand all of the huge and brilliant changes it can bring.” Annabelle Hickson; Annabelle is a writer, photographer, stylist, podcaster and columnist for Country Style magazine. Her clean, bright social media feed has resonated with over 60k followers who come back for the flowers, stories and snippets of life she shares in such a beautiful way. With her partner and three kids, Annabelle lives on a pecan farm in Australia. Luisa Brimble; Luisa is a photographer, publisher and queen of collaborations and one of the most generous and talented creatives in this country. Luisa brings life to the ideas of dreamers and doers through fresh, natural photography and her documentary-style of shooting gives her subjects soul and captures beauty in the everyday. Luisa has worked with some of the world’s biggest publishing houses and her photos bring to life some of our favourite books from Community and Neighbourhood by Hetty McKinnon, to Real Food by Australian Women’s Weekly and her passion project WILD Adventure Cookbook (with Sarah Glover).
Lyn Swinburne, AM, is our special guest to talk August 12th’s ‘Field of Women’ at the MCG. Lyn was the founder of Breast Cancer Network Australia (BCNA) in 1996. She’s now Chair of the Royal Women’s Hospital and the first female president of the Royal Melbourne Gold Club and shares her story with us this episode. Caroline Wilson and Corrie Perkin remark on Lyn’s tireless work over the years - but also the progress that BCNA has made making a true difference in the support available for women, men and families affected by breast cancer in Australia each year. plus they discuss their memorable involvement as Pink Women at several ‘Field of Women’ events. Find out via the link below how you can become part of the 'Field of Women' event at the MCG, Sunday August 12th - her BCNA Lynn also lends her unique perspective to the discussion of Cricket Australia’s sacking of Angela Williamson (over those personal political Tweets) which leads to a debate over the surprising difference in abortion laws in Australia. After last week’s bombshell news about a Fairfax & Nine Entertainment take over, Caro and Corrie share their opinions - admittedly from very different sides of the equation. In BSF Corrie excitedly gifts Caro’s daughter (fresh from her recent Masterchef waiter appearances) a copy of Hetty McKinnon’s new cook book ‘Family’ (available at My Bookshop by Corrie Perkin via the website HERE Caro’s raving about her small screen viewing of late included ‘Killing Eve’ on the ABC and Iview and Corrie serves up a delicious Date and Chocolate Torte she swears is the best thing she’s ever cooked - courtesy of the Monday Morning Cooking Club’s book “The Feast Goes On” (recipe available in the Show Notes below ). Corrie’s Grumpy about Donald Trump’s constant undermining of American journalists and media organisations. In “Six Quick Questions” we talk Richomond v Collingwood and the social impact of such a massive footy game (and it’s overshadowing of other political stories). “Vanity Fair” has anew editor and Corrie’s not thrilled, a Barnaby Joyce story (just be quiet Barnaby) and should some Australian journalists apologies for the over hyping of the importance of the recent ‘Super Saturday’ Elections. Lee Lin Chin of SBS News Fame is Corrie’s “Crush of the Week” and Caro’s back with instalment number two of her pine cone collecting ‘GLT’. DATE AND CHOCOLATE TORTE From “The Feast Goes On” - the Monday morning Cooking Club Ingredients Pre heat the over to 180 C Grease a spring and line a 24cm springform cake tin. 250g (1 and a half cups) of whole almonds 250g of dark chocolate (Corrie uses buttons) broken into pieces 6 egg whites 115g (1/2 cup) of super fine castor sugar 250g pitted dates, finely chopped 250ml (or one cup) of pure cream whipped for serving Topping 180g dark chocolate grated Start the recipe the day before serving. Place the almonds and chocolate in the bowl of a food processor and chop into chunky pieces. Whisk the egg whites until soft peaks form, then gradually add the sugar, whisking until thick and glossy. Fold in the almonds, chocolate and dates. Pour into the prepared tin and bake for 45minutes. Turn off the oven and leave the torte inside to cool, with the door slightly open. When the torte is cool, place on a platter and refrigerate overnight. To make the topping, melt the chocolate in the heatproof bowl over a saucepan of simmering water. Do not allow the water to touch the bowl. Cool slightly and using a spoon, drizzle over the cake. Serve with a bowl of the whipped cream alongside. Send us your comments via email to feedback@dontshootpod.com.au or check out the 'Don't Shoot The Messenger' facebook page, the Twitter feed @dontshootpod and the 'Caro and Corrie' instagram feed. This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
We kick off the winter season with special guest Hetty McKinnon, cookbook author and founder of the gorgeous new food magazine Peddler. Recommended Reading is powered by Simplecast
What’s in our toolbox? What resources do we use to support us in living a plant based lifestyle? This week Claire and Andrew Davies list all the key influencers that first made them try plant-based eating and that now continue to inspire and inform them. Not surprisingly considering their background in healthcare, the ‘Big Four’, Drs T. Colin Campbell (The China Study), Caldwell Esselstyn (Prevent and Reverse Heart Disease), Michael Greger (How Not to Die, nutritionfacts.org) and Dean Ornish (Program For Reversing Heart Disease) focus heavily in this discussion. Another influencer is of course plant based ultra endurance athlete, Rich Roll, who via The Rich Roll Podcast has interviewed several plant-based gurus including Colin Campbell and Michael Greger, in addition to other doctors such as Neal Barnard, Garth Davis, Robynne Chutkan and Robert Ostfeld. The evidence based information they discuss is very helpful in understanding the health benefits of plant-based eating. Rich’s interviews with individuals such as Josh LaJaunie, Fully Raw Kristina and Khalil Rafati provide inspiration and motivation with their personal stories of the power of plants in their own lives. Rich Roll and his wife, Julie Piatt, have also written The Plantpower Way, a cookbook that was a key resource to Claire and Andrew. Other cookbooks they refer to include Vegan Goodness by Jessica Prescott, A Modern Way to Eat by Anna Jones, River Cottage Veg Everyday by Hugh Fearnley-Whittingstall, all the books by Yotam Ottolenghi, Community by Hetty McKinnon, The Wholefood Pantry by Belle Gibson and Sweet Greek by Kathy Tsaples. Watching films and documentaries are a great way to receive a lot of information packaged up in a format that is easy to follow and can be shared together. Claire and Andrew describe how ‘Forks over Knives’ was the main reason they finally committed to stop eating meat and animal products. Other films of influence include What the Health, Cowspiracy, The Connection, Supersize Me and That Sugar Film. Connection with others on the same journey in community groups as well as attending retreats and immersions such as those conducted by Rich Roll and Julie Piatt can be incredibly helpful in moving forward and making a bigger commitment to eating more plants. Attending events such as the recent What the Health screenings, that are still happening around Australia, are a great way to boost motivation levels and meet others who are seeking a ‘new normal’.
This episode is all about Christmas and feasting and sharing and is the perfect thing to listen to while you travel from here to there, make a dozen or so mince pies, walk them off, wrap presents or just sit and have a cup of coffee and stare at the twinkling lights of your tree. Either way, this last week or so before Christmas is our favourite of the year so in this episode we are talking to some of Australia’s top food writers about what they are planning to cook and share for Christmas day. From Valli Little to Hetty McKinnon, Emiko Davies, Michele Crawford and Charlotte Ree there’s some GOOOOOOD Christmas cooking inspiration in here. Plus the lovely lovely Annabelle Hickson tells us a Christmas story and as always Skye and I share our favourite things to listen to, read, do and think about. And speaking of my lovely co-host, she is due to have her third bubba any day now so gets the ultimate Christmas-cooking-leave-pass, and I know you are all with me when I say we wish you all the very best for the arrival of your new little person and can’t wait to meet him or her. Thank you so very very much to our podcast partner Country Style magazine.
Recorded merely moments before they appeared on-stage before an audience of 2000 punters, Crabb and Sales recall some of their investigations into political drama which is based largely on real-life events. Plus, who was Australia's weirdest Prime Minister? You might be surprised who they come up with.Everywhere I Look by Helen GarnerBowraville Podcast by Dan BoxThe Marmalade Files by Steve Lewis and Chris UhlmannThe Mandarin Code by Steve Lewis and Chris UhlmannStop at Nothing: The Life and Adventures of Malcolm Turnbull by Annabel CrabbThe Pilgrim's Progress by John BunyanCommunity: Salad Recipes from Arthur Street Kitchen by Hetty McKinnon
Hetty McKinnon is the creative force – and salad-making ace – behind Arthur Street Kitchen. Her one-woman business saw her taking lunch orders from locals, creating meals from scratch at her Surry Hills home, and personally delivering these salads every Thursday and Friday on her bike. To pull this off, Hetty had to single-handedly cook 100 salads a week in her domestic kitchen, playing a game of ingredient Tetris just to fit all the required produce into her very normal-sized fridge. And even if it was plummeting with rain, Hetty would make all the salad deliveries herself – something she's been doing (without complaint!) since 2011. During this podcast, Hetty also talks about life before her Arthur Street Kitchen adventures – such as her start in PR, and her macaron-making challenges for Remy & Lee's – as well as the cookbook she created after people kept asking for her much-loved salad recipes. The resulting publication, Community, has been a hit, but producing the title also led to Hetty's first-ever appointment with a physio – it was that gruelling! She also talks about the next chapter of Arthur Street Kitchen, which is moving from Surry Hills to Brooklyn; what it's been like to be a vegetarian for the last 20 years, and where she likes to eat and drink in Sydney.
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