Hetty Lui McKinnon

Adorn simply roasted brussels sprouts with a soy caramel sauce that is salty, sweet, and wonderfully easy to pull off at home.

A bright and tangy salad featuring attention-grabbing radicchio that adds drama and balance to any holiday meal.

This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Charred zucchini pairs particularly well with sharp flavors; here it’s matched by the deep savory notes of preserved-lemon paste and the tang of creamy feta.

Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of creamy egg salad, turning this dish into a satisfying, comforting main meal.

The defining characteristic of this chile sauce is the crispness, and in my version I’ve included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables. 

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

In this riff on Singapore-style curry noodles, shawarma spice takes the place of curry powder. Cauliflower, corn, and peas add pops of texture and sweetness.