I could spend this entire blurb waxing rhapsodic over Hetty Lui McKinnon’s black pepper and fennel ice cream (from 2023 cookbook Tenderheart) or her sheet-pan crispy ramen and glazed tofu, a New York Times Cooking recipe I’ve made so many items I’ve got it memorized. I’ve made both dishes for friends – relevant here as the Chinese Australian, veg-forward writer’s newest cookbook underscores how food creates community. Linger’s focus – “salads, sweets, and stories to savor” – even comes with playlists, further enticement to keep everybody sat around the dinner table a little longer. The James Beard Award winner will be in conversation with Allday Pizza co-founder Daniel Sorg. – Kimberley Jones