Additional information
by Hetty Lui McKinnon (Author)
"My culinary life began with salad. A charred broccoli salad, to be specific. Crispy florets tossed with chickpeas and cooling mint, flecked with red chilli pepper and zested lemon peel, bathed in a garlicky caper oil. That salad inspired me to consider possibilities. It ultimately led me here."
From her salad-delivery days in Sydney to her current career as a food writer and bestselling cookbook author in New York, Hetty Lui McKinnon has long known the power of salads to connect and create community. Salads are meant to be shared; they are what you bring to a gathering of friends or family, the ultimate comfort food.
- Caprese Salad with Grilled Pineapple
- Bimbimbap-style Gnocchi with Gochujang Vinaigrette
- Rice Paper Spring Roll Salad
- Sunchoke and Cannellini Beans with Never-ending Tahini Sauce
- Peaches and Cream with Chili Crisp
- Mushroom, Seaweed and White Bean Burger Salad
Author Biography
HETTY LUI McKINNON is a Chinese Australian cook and
food writer. She is the author of five bestselling cookbooks, includ-
ing 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 con-
tributor 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.
