Mina wears the Lori Shirt & Lori Pant.
A Conversation With Mina Stone
A CONVERSATION WITH MINA STONE
Mina Stone is a chef and the author of two cookbooks, Cooking for Artists and Lemon, Love & Olive Oil. She began cooking for the New York art world in her 20s, and for years cooked delicious lunches at Urs Fischer's Brooklyn-based art studio. In 2019, she opened her eponymous restaurant, Mina’s, at MoMA’s PS1 in Long Island City, Queens. Stepping away after four ‘glorious’ years, she can now be found travelling, catering and connecting with family and friends.
Mina wears the Andy Cami Dress.
What are your first memories of food or cooking?
My first memories are hazy. Post beach, a hot and tired little kid. My yiayia would make me fried eggs with french fries or pasta with cheese. I remember how hungry I would feel after the beach and how delicious that simple food tasted.
Your food is heavily influenced by your Greek heritage. Can you tell us about your family?
My mother's side of the family is Greek. I lived there as a child and we moved to the US when I was five. My father is from Ohio, but was studying in Greece, fell in love with my mom and the rest is history. As a child and until she passed away, my grandmother and I were very, very close. She was from Piraeus and had three of her sisters and their families circulating around her at all times. It was a loud, boisterous experience. Everyone was competing about who was the best cook and who made the best moussaka. They were all matriarchs; women who worked hard in their lives. The type of women who would tap me to give my seat to elders on the bus. They taught me to have respect and I reference them often, in many situations.
Mina wears the Mia Blouse.
Until recently, you ran Mina’s, your eponymous taverna at MoMA PS1 – when did your cooking first take you into the arts?
I went to art school to study fashion and started cooking as a way to support myself, so I could start my own line and do my own thing. At some point I started cooking for art galleries and then, for many years, cooked at Urs Fischers' studio – the artist I made my first cookbook with more than 15 years ago!
What did you take away from four years of Mina’s? Has the experience changed you?
For the first time, I felt like I was cooking with artists, rather than for artists. I loved running the restaurant but what I really loved was being in the museum. During my time there, I started the interview series for MoMA Magazine called ‘Cooking with Artists’. I interviewed artists about food, recipes and ingredients that were meaningful to them. It was an incredible learning experience and an inspiration.
Tell us about your second book, Lemon, Love & Olive Oil – how does it differ from your 2015 book, Cooking for Artists?
They are both journal entries of my life through food. So, they’re different, but on the same timeline.
What’s the process when you write a cookbook and what’s your favourite part of it?
I love thinking about, discovering and writing down new recipes as I make them. That's the first step. Then I flesh it out more, do the writing and the last step is photographs and layout. My very favorite part is the beginning – the recipes I write down eventually build out the book. I love the beginning of anything, because that’s the moment of pure potential!
What would you say is the common thread that runs through both books and your cooking in general?
A sense of ease and simplicity. Approachable, relatable and most importantly, accessible food.
What does an average day look like for you at the moment?
I am doing a lot of catering lately so, after my coffee and dropping my son at school, there’s full on prep happening.
As a chef, what are your top three must-have items in your kitchen?
Olive oil, lemons and salt. I can't cook without those three. In terms of tools: a good knife, a clay-type pot for the oven and a handheld juicer.
And top cooking tips?
Take your time. Even when you don't have it. When I’m anxious or don't have enough time, my cooking is always mediocre.
How will you be spending the holidays this year and more importantly, what will you be eating?
I'll be here in Brooklyn with my family. I love staying in NYC when everyone is away. We do Chinese food on the 24th, then make a big holiday meal on the 25th. It changes every year, but usually lamb, salads and good veggie dishes.
And finally, why have you chosen this recipe for us?
I think having a festive, fresh, super flavourful and EASY salad on hand for the holiday table is really important. Also a salad that can be assembled ahead of time. Salad is always the dish that balances out the whole meal, so, in my opinion, it’s one of the most important dishes!
Mina wears the Lori Shirt & Lori Pant.
A CONVERSATION WITH MINA STONE
Mina Stone is a chef and the author of two cookbooks, Cooking for Artists and Lemon, Love & Olive Oil. She began cooking for the New York art world in her 20s, and for years cooked delicious lunches at Urs Fischer's Brooklyn-based art studio. In 2019, she opened her eponymous restaurant, Mina’s, at MoMA’s PS1 in Long Island City, Queens. Stepping away after four ‘glorious’ years, she can now be found travelling, catering and connecting with family and friends.
Mina wears the Andy Cami Dress.
What are your first memories of food or cooking?
My first memories are hazy. Post beach, a hot and tired little kid. My yiayia would make me fried eggs with french fries or pasta with cheese. I remember how hungry I would feel after the beach and how delicious that simple food tasted.
Your food is heavily influenced by your Greek heritage. Can you tell us about your family?
My mother's side of the family is Greek. I lived there as a child and we moved to the US when I was five. My father is from Ohio, but was studying in Greece, fell in love with my mom and the rest is history. As a child and until she passed away, my grandmother and I were very, very close. She was from Piraeus and had three of her sisters and their families circulating around her at all times. It was a loud, boisterous experience. Everyone was competing about who was the best cook and who made the best moussaka. They were all matriarchs; women who worked hard in their lives. The type of women who would tap me to give my seat to elders on the bus. They taught me to have respect and I reference them often, in many situations.
Mina wears the Mia Blouse.
Until recently, you ran Mina’s, your eponymous taverna at MoMA PS1 – when did your cooking first take you into the arts?
I went to art school to study fashion and started cooking as a way to support myself, so I could start my own line and do my own thing. At some point I started cooking for art galleries and then, for many years, cooked at Urs Fischers' studio – the artist I made my first cookbook with more than 15 years ago!
What did you take away from four years of Mina’s? Has the experience changed you?
For the first time, I felt like I was cooking with artists, rather than for artists. I loved running the restaurant but what I really loved was being in the museum. During my time there, I started the interview series for MoMA Magazine called ‘Cooking with Artists’. I interviewed artists about food, recipes and ingredients that were meaningful to them. It was an incredible learning experience and an inspiration.
Tell us about your second book, Lemon, Love & Olive Oil – how does it differ from your 2015 book, Cooking for Artists?
They are both journal entries of my life through food. So, they’re different, but on the same timeline.
What’s the process when you write a cookbook and what’s your favourite part of it?
I love thinking about, discovering and writing down new recipes as I make them. That's the first step. Then I flesh it out more, do the writing and the last step is photographs and layout. My very favorite part is the beginning – the recipes I write down eventually build out the book. I love the beginning of anything, because that’s the moment of pure potential!
What would you say is the common thread that runs through both books and your cooking in general?
A sense of ease and simplicity. Approachable, relatable and most importantly, accessible food.
What does an average day look like for you at the moment?
I am doing a lot of catering lately so, after my coffee and dropping my son at school, there’s full on prep happening.
As a chef, what are your top three must-have items in your kitchen?
Olive oil, lemons and salt. I can't cook without those three. In terms of tools: a good knife, a clay-type pot for the oven and a handheld juicer.
And top cooking tips?
Take your time. Even when you don't have it. When I’m anxious or don't have enough time, my cooking is always mediocre.
How will you be spending the holidays this year and more importantly, what will you be eating?
I'll be here in Brooklyn with my family. I love staying in NYC when everyone is away. We do Chinese food on the 24th, then make a big holiday meal on the 25th. It changes every year, but usually lamb, salads and good veggie dishes.
And finally, why have you chosen this recipe for us?
I think having a festive, fresh, super flavourful and EASY salad on hand for the holiday table is really important. Also a salad that can be assembled ahead of time. Salad is always the dish that balances out the whole meal, so, in my opinion, it’s one of the most important dishes!