Let's Linger
MY NEW BOOK LINGER IS COMING THIS AUTUMN
LINGER is a cookbook about salads, showcasing the humanity and transformative power of sharing a meal with others. It features 100 easy, inventive salad recipes and simple desserts along with 12 essays, 12 menus and 12 playlists. LINGER is the book that we all need right now!
AUSTRALIAN EDITION
OUT AUGUST 26, 2025
—
US (INTERNATIONAL) EDITION
OUT OCTOBER 7, 2025
Preorder Bonus
Preorder LINGER at a participating cookbook store + receive a signed, individually numbered 5 x 7 print of MISS SALAD'
Partipating stores:
Book Larder / Now Serving / Kitchen Arts and Letters / Archestratus / Bold Fork Books / Vivienne Culinary / Read It & Eat / Omnivore Books on Food / Binding Agents
Hetty Lui McKinnon
My plant-based recipes are truly egalitarian, for every person who enjoys a flavour-packed, vegetable-heavy dish. No labels required.
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Recipe of the week
Rhubarb kimchi
In 2015, not long after arriving in Brooklyn, I took a kimchi workshop at a local art studio. The class was run by Kala Sung, and her approach to kimchi was so unique and eye-opening, that it has had an enduring influence on how I eat and prepare kimchi today.
Kala’s class opened my eyes to the possibilities of kimchi, with an appreciation for the long ferments that we mostly consume, but also a new appreciation for using kimchi paste as a salad dressing.
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Cook, Eat, Share
Easy, vegetable-packed weeknight cooking ideas for the week ahead.
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MONDAY
Noodle Okonomiyaki (Cabbage and Egg Pancakes)
Julia Gartland for The New York Times.
Food Stylist: Samantha Seneviratne. -
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TUESDAY
Chickpea, Spinach and Feta Pie
Bryan Gardner for The New York Times.
Food Stylist: Barrett Washburne. -
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WEDNESDAY
Asparagus gomaae with chilled tofu
Julia Gartland for The New York Times.
Food Stylist: Samantha Seneviratne. -
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THURSDAY
Armando Rafael for The New York Times.
Food Stylist: Cyd Raftus McDowell. -
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MY NEW BOOK LINGER IS COMING THIS AUTUMN
LINGER is a cookbook about salads, showcasing the humanity and transformative power of sharing a meal with others. It features 100 easy, inventive salad recipes and simple desserts along with 12 essays, 12 menus and 12 playlists. LINGER is the book that we all need right now!
AUSTRALIAN EDITION
OUT AUGUST 26, 2025
—
US (INTERNATIONAL) EDITION
OUT OCTOBER 7, 2025
Preorder now
Preorder Bonus
Preorder LINGER at a participating cookbook store + receive a signed, individually numbered 5 x 7 print of MISS SALAD'
Partipating stores:
Book Larder / Now Serving / Kitchen Arts and Letters / Archestratus / Bold Fork Books / Vivienne Culinary / Read It & Eat / Omnivore Books on Food / Binding Agents
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Hetty Lui Mckinnon
I started making salads from my home kitchen in Surry Hills, Sydney in 2011. Twice a week, I would dream up hearty, delicious, vegetable-packed salads, pack them onto the back of my bicycle and cycle them around my neighbourhood, delivering lunch to locals.
I called my little project Arthur Street Kitchen, because I lived on Arthur Street and my home kitchen was my happy place, where I would spend countless hours creating and feeding.
Soon, the local salad-eaters became an intrinsic part of my community.