Hetty McKinnon is one of the most prolific food writers out there. She's the author of four bestselling cookbooks, including her most recent, TO ASIA, WITH LOVE. She also creates recipes for The New York Times, Bon Appetit, Delicious, Food52... the list goes on and on. In today's session, Hetty and I fly right out of the gate with a conversation about "authenticity" as an anachronistic word, how far she feels she can stray from her family's recipes, and how far she can stray from MY concept of what should go on a bagel. (It gets very intense, but in a fun playful way.) We also cover Australia as an influence on her cuisine, what she thinks about when she thinks about "home," and what it was like living through the pandemic in New York with three children.
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Hetty McKinnon’s Homemade Everything Bagels with Tofutti, Avocado, Tomato, and Lettuce