Hey, it's Francis.

This week it's an episode from a while back about cold weather cooking with two vegetable

experts.

They say necessity is the mother invention and when it's the dead of winter and you're

staring in a pile of turnips and not much else, well that's when a man to Cohen and

a headie McKinnon get excited, check it out.

You know when people think of winter cooking, most of the time their first lot goes to stews

or big roasts and braises like you think of short ribs or big pot of chicken soup.

Now I love all that stuff too.

But I think vegetables get a bad wrap in the winter.

Like no, okay short, there's no fresh core and the ripe tomatoes, but that doesn't mean

the greens, the beets, the squashes, the roots, the mushrooms and all that good stuff can't

have some time in the spotlight.

So this week while the days are still too short and the problems of spring sometimes

feels like a sick joke, we still want to take some time to talk about cooking with vegetables.

She around the show will have a man to Cohen, she's the chef of the delightful all vegetable

tasting menu restaurant, Dirk Candy in New York, and we're going to start with a headie

McKinnon.

She's a native of Australia and headie one day started making creative salads in her

home in Sydney and just started biking around town delivering them and then like the legend

of this salad claw is spread far and wide and she made a whole community around her

level of vegetables and started writing recipes that would later become four acclaimed cookbooks.

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