chickpea and kale shakshuka
McKinnon got her start in Sydney, Australia almost 10 years ago with a salad-delivery service she ran out of her home kitchen and biked the deliveries around town, which sounds amazing right now, doesn’t it? Now in Brooklyn, she co-founded Neighborhood Studio, a communal cooking space. Family, her third cookbook, focuses on vegetarian comfort food with an eye towards the daily ritual of cooking, however your family might look, and it might be my favorite yet. It’s incredibly down-to-earth about weeknight cooking; you get the sense that these are recipes that have really worked for her family while keeping the people who cook from finding it a drag. I’ve made the spinach and halloumi gozleme, the cacio e pepe broccoli with white beans (I mean, talk about all of my favorite food words in one title), I’m eager to try the tofu larb, but this, this is the dish I’ve now made three times since May and don’t expect to stop any time soon. It’s hearty and comforting, so perfect for this first day that really feels like fall.