The cookbook author and New York Times’ “Cooking” contributor doesn’t believe in meat substitutions.
Photo-Illustration: by The Cut; Photos: Shirley Cai, Getty Images, HBO, Amazon, Jamie Oliver/Youtube’ “Cooking,” or the cookbook section of your local bookstore, you’ve probably come across a Hetty Lui McKinnon recipe. The chef and writer, who grew up in Australia eating home-cooked Cantonese food,
McKinnon credits a lot of that approach to her father, who worked as a vendor at a produce market in Sydney and brought home crates of fruits and vegetables that her mother would experiment with in the kitchen. Her new book,, is dedicated to him. It’s somber — McKinnon lost her father when she was 15 — but joyful, relishing his legacy with concoctions such as garlic chile oil, cauliflower adobo, creamy mushroom noodles, and even a semi-sophisticated take on Tater Tots.
Plant-based, meatless, vegan, whatever you want to call it — cutting down on meat has become much more popular in the past decade. What’s the most common misunderstanding?
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