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Hetty Lui McKinnon
Hetty McKinnon
Hetty Lui McKinnon is a Chinese Australian cook and food writer. She is the author of five bestselling cookbooks, including her genre-defining Community; Neighborhood; Family; To Asia, With Love; and, most recently, Tenderheart, which won a James Beard Award and an IACP Award in 2024. Hetty is a regular contributor to New York Times Cooking and ABC Lifestyle and writes the popular weekly newsletter To Vegetables, With Love. Born and raised in Sydney, she now resides in Brooklyn, New York.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Mango Pudding
Luminously orange, topped with evaporated milk, and light as a feather, mango pudding is a star of the dim sum dessert trolley for good reason.
Miso Oats With Egg and Avocado
Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.
Tomato and Egg “Shakshuka”
Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.
Spicy Celery, Tofu, and Glass Noodle Salad
Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.
Sesame Broccoli with Crumbled Tofu
Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.
Broccoli Forest Loaf
A savory loaf cake with broccoli florets running through the batter that look like little trees when sliced.
Spiced Double Potato Noodles
Homemade potato starch noodles, stir-fried with potato slivers and greens, for an extra comforting dinner.
Radicchio and Apple Salad With Mustardy Croutons
A bright and tangy salad featuring attention-grabbing radicchio that adds drama and balance to any holiday meal.
Sweet Potato and Onion Tempura With Chive Mayo
This recipe produces shatteringly crisp tempura each and every time.
Roasted Brussels Sprouts With Maple-Soy Caramel
Adorn simply roasted brussels sprouts with a soy caramel sauce that is salty, sweet, and wonderfully easy to pull off at home.
Charred Green Beans With Brown Butter Vinaigrette
This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.
Pumpkin and Cheddar Strata
A make-ahead casserole, like this pumpkin-infused strata with all the cheese, is just what your busy holiday schedule needs.
Spicy and Sour Stir-Fried Potatoes
Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.
Broccoli and Cashew Cream Soup
Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.
Creamy Cashew Udon With Crispy Mushrooms
Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.