A vegetable life less ordinary, with Hetty Lui McKinnon
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 189 | Founded | 5 years ago | Last Issue | 9 days ago |
| Active | |||||
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tovegetableswithlove.substack.comLatest Issues
Lemony Swiss chard with chickpeas and feta
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index.
Get information about my books and recipes over at my website.
Chard, such a sincere, almost auster...
A very good herby, seedy cabbage salad
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index.
Get information about my books and recipes over at my website.
There is immeasurable value in a ver...
LINGER Live #1 with Hetty Lui McKinnon
Whipped kimchi tofu with spring things
Thank you to everyone who tuned into my first LINGER live cooking event. We made a ‘dippy salad’ - the whipped kimchi tofu with spring things from my latest book Linger.
Pan-fried gnocchi and turnips with miso butter
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index.
Get information about my books and recipes over at my website.
The other day, I had coffee with my...
Spring greens curry
and new Substack Live series coming for paid subscribers
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index.
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Authors
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A newsletter dedicated to vegetables, and how to cook them with care and creativity. Latest book LINGER: available now. My book TENDERHEART won the James Beard Foundation award. Find my recipes on NYT Cooking.
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