Boston Flora

Tag: Hetty Lui McKinnon

  • Thursday, September 5, 6:45 pm – 8:00 pm Eastern – Plant-based Cooking: A Harvest of Recipes, Online

    Plant-based eating has been evolving for centuries, creating a base of beloved recipes enjoyed around the globe. Food editor and writer Joe Yonan has spent years reporting on and making plant-based foods and his new book, Mastering the Art of Plant-Based Cooking, spotlights vegan food as a unique cuisine worthy of mastery.

    Yonan collects recipes and essays from prominent food writers in the plant-based sphere, illustrating the abundance of vegan food around the world. The book includes an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. Building on these elements, he offers recipes that include Smoky Eggplant Harissa Dip; Bibimbap with Spicy Tofu Crumbles; White Pizza with Crispy Cauliflower and Shiitakes; Enchiladas Five Ways; and Black Tahini Swirled Cheesecake, among many others.

    In conversation with chef and food writer Hetty Lui McKinnon, hear Yonan discuss the richness of global vegan cuisine and share tips for flavorful staples, weeknight meals, and celebratory feasts in your own kitchen. This Smithsonian Associates Zoom talk on September 5 is $20 for Smithsonian members, $30 for nonmembers. Register at https://smithsonianassociates.org/ticketing/programs/plant-based-cooking

  • Monday, June 5, 6:30 pm Eastern – Curated Cuisine: Tenderheart, Live and Online

    Curated Cuisine is a WBUR monthly series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and national and enjoy a post-show bite inspired by the conversation.

    Hetty Lui McKinnon views food as a gateway to deeper understanding and connections to her family, friends and community. The Australian born author and chef once shied away from her Chinese ancestry but now, she embraces her heritage through food and cooking. McKinnon, a regular contributor to the New York Times, Bon Appetit and Epicurious, is a long time vegetarian who at an early age prepared and delivered salads via bicycle in her Sydney neighborhood. Her new book, Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds, is at once a tribute to her immigrant father and Chinese family and also a celebration of food.

    Join Tamika Francis, founder of Food & Folklore, for a conversation with McKinnon and a demonstration of her technique. Copies of Tenderheart will be available to purchase from our bookstore partner Brookline Booksmith. McKinnon will sign after the conversation and in-person attendees will enjoy a bite from the book.

    Virtual tickets $5 per household. CitySpace (890 Commonwealth Avenue) tickets range from $25 (premiere seating), $15 (general seating), and $5 (Student.) Register HERE