Food as Connection + Cooking Winter Vegetables with Hetty Lui McKinnon

Mind, Body, Spirit, FOOD Podcast

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Food as Connection + Cooking Winter Vegetables with Hetty Lui McKinnon

This episode will make you excited to eat turnips.

Nicki Sizemore

Dec 05, 2023

Transcript

Hello and welcome back to the show! Today I speak with

Hetty Lui McKinnon

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, which I absolutely adore. She is also the editor and publisher of the food journal Peddler 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 shares 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 often seem tough or unruly to cook, or worse, 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. And take warning: you’re going to walk away hungry and inspired to get into the kitchen!

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Here’s an edited sneak preview of the conversation (before we get into the cooking segment):

Wishing you a wonderful week, and remember to nourish yourself with intention and love.

xo, Nicki

@nickisizemore | more recipes | cookbooks | classes