Linger, my new cookbook is out now
The LINGER BOWL
HETTY X NOBLE COLLABORATION
Some collaborations just feel natural. HETTY cooks the way NOBLE makes pottery. With generosity, with soul, and with an obsession for the small details that make daily life feel beautiful.
Together, we designed a handmade bowl that celebrates the heart of her cooking: sharing food, bringing people together, filling the table with abundance.
Crafted in Brooklyn. Inspired by Hetty. Meant for everyday ritual.
A limited edition release, made for real kitchens.
MY NEWSLETTER,
TO VEGETABLES, WITH LOVE
Weekly inspiration for cooking vegetables, less ordinary.
Also the place where you will hear all the latest news.
Hi, I’m Hetty
My plant-based recipes are truly egalitarian, for every person who enjoys a flavour-packed, vegetable-heavy dish. No labels required.
Recipe of the week
Haloumi with yogurt and
green relish
Salty, chewy, melty haloumi, smothered in a herby, tangy green relish. This relish is the star here, it can be used in a multitude of ways.
eat, cook, share
Easy, vegetable-packed weeknight cooking ideas for the week ahead.
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![Two bowls of freshly cooked pasta with tomato, basil, and cheese, accompanied by a small bowl of chili sauce and a small dish of shredded meat, all set on a marble surface.]()
MONDAY
Dumpling Tomato Salad With Chile Crisp Vinaigrette
Photo credit: Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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![Peach and cucumber salad with feta cheese, basil leaves, and red dressing in a white bowl with a spoon]()
TUESDAY
Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette
Photo Credit: Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.
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![Two bowls of black bean and vegetable chili garnished with avocado slices, shredded cheese, sour cream, and cilantro, with a larger bowl of the bean and vegetable mixture in the background.]()
WEDNESDAY
Photo credit: Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.
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![A large bowl of nachos topped with black beans, shredded cheese, avocado chunks, chopped cilantro, and olives, with serving utensils on the side.]()
THURSDAY
Fresh Corn and Black Bean Salad With Corn Chips
Photo credit: Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
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![White bean salad with red onion, celery, herbs, and feta cheese in a white bowl.]()
FRIDAY
White Bean, Feta and Quick-Pickled Celery Salad
Photo credit: Armando Rafael for The New York Times. Food Stylist: Brett Regot.
MY NEW BOOK LINGER IS HERE
The Best Cookbooks of Fall 2025 - EPICURIOUS
The 15 New Cookbooks We’re Excited About This Fall - EATER
The Most Anticipated Fall Cookbooks - AMAZON EDITORS
Amazon’s Best Cookbooks of 2025- AMAZON EDITORS
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!
ORDER NOW
MORE RECIPES
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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.