Hetty McKinnon

Hetty Lui McKinnon is a plant-based cook, cookbook author and writer with a passion for vegetables and community. She founded Arthur Street Kitchen, a salad delivery business in 2011. She resides in a leafy part of Brooklyn with her husband and three children
The Vegetable-Packed, Endlessly Versatile Recipe That Feeds My Family of Five
It’s exactly the type of unfussy meal I want to cook.
May 30, 2023
Hetty McKinnon Gives Shakshuka a Chinese Twist
Cookbook Club
Chinese tomato and egg meets shakshuka in this hybrid dish.
Sep 24, 2021
Hetty McKinnon's Pad Thai Salad Is a Cool and Refreshing Twist on a Classic
Cookbook Club
Your favorite noodle dish just got a salad remix.
Sep 24, 2021
Hetty McKinnon's Cacio e Pepe Udon Noodles Will Become a Family Staple
Cookbook Club
Cacio e pepe + udon noodles + miso = a match made in heaven.
Sep 23, 2021
Hetty McKinnon’s Easy Hand-Pulled Noodles Are the Perfect Sunday Cooking Project
Sunday Cooking
It's the ultimate reward for a day of patience.
Mar 23, 2021
This Is Cookbook Author Hetty McKinnon's Favorite Pasta Dinner
It's like creamed corn meets pasta, but even better.
Feb 5, 2020
Recipe: Honey-Roasted Sprouts with Lentil-Quinoa Pilaf
Brussels sprouts and honey might not be the most obvious pairing, but once you’ve tasted this spunky little food combo, you will not look back! The sweetness of the honey perfectly tempers the mustardy undertones of the sprouts. Combined with this nourishing, spiced quinoa and lentil pilaf, this is a hearty salad bowl you will crave time and time again. This dish is all the proof you need that Brussels sprouts are popular again for a reason.
Feb 3, 2020
Recipe: Roasted Cauliflower & Lentil Bowl with Sweet Potato Hummus
Roasted cauliflower is my weeknight staple. It is one of the simplest vegetables to prepare when in a hurry, as it only takes about 20 minutes to roast, and cooking it in a hot oven unlocks its earthy sweetness. This bowl features powerful complements to that sweetness: lentils, cilantro, and sweet potato hummus. Best of all? Every single piece of this vegetarian bowl can be made ahead of time and tossed together in a flash for a wholesome, delicious meal.
Jan 29, 2020
Recipe: Broccoli and Kale Caesar Salad
A hearty vegan Caesar salad for veggie lovers.
Nov 7, 2019
This Cheesy Turkish Street Food Is Impossible Not to Love
The two-ingredient flatbreads are stuffed with cheese and spinach.
Jul 12, 2019
This Veggie-Packed Gnocchi Is Ready in 10 Minutes
Try it once and you'll never want to eat it another way.
Jul 10, 2019
Salad Queen Hetty McKinnon Shares Her Latest Hit (It's Got Crispy Chickpeas)
It's loaded with lots of greens and herbs, pita chips, and a lemony tahini dressing.
Jul 8, 2019
This 10-Minute Sushi Salad Is Cheaper and Easier than Ordering Takeout
Top with a fried or hard-boiled egg for extra protein.
Jul 9, 2019
Recipe: Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini
Who doesn’t love dinner in just one bowl? We have a vegetarian spectacular for you today, one that looks fancy as all get-out, but hello! It only takes 30 minutes to make, and it’s gilded with a sauce of tahini and golden turmeric that’s as easy as open sesame! This bowl is perfect as a weeknight meal because it is endlessly adaptable.
May 1, 2019
5 Pro Tips for a Better Veggie Bowl from Hetty McKinnon, Salad Whisperer
As a vegetarian of over 20 years and the founder of a plant-based salad company, Arthur Street Kitchen, I have spent a lot of time thinking about how to cook vegetables and grains creatively so that they are not only delicious, but also nourishing and completely filling. I’ve found that the key to creating delicious, satisfying plant-based veggie bowls is to look at vegetables as a blank canvas.
May 1, 2019