Mina Stone, the author, chef, and proprietor of MoMA PS1 café Mina’s, “fell into cooking” via art, preparing meals for galleries and artists’ studios throughout her 20s. Her work for contemporary artist Urs Fischer led to their collaboration on her first book, Cooking for Artists, in 2015, and her second, Lemon, Love & Olive Oil, came out via the publisher Harper Wave last fall.
It makes sense that Stone, who came to food through a broader cultural lens, can appreciate a good bodega run as much as sourcing Merenda, the Greek Nutella. Cooking is meant to unite, not divide, after all: She took as much as her thesis for an interview series launched at the beginning of the pandemic for MoMA’s magazine, interviewing—whom else?—artists to chat through the deeper resonance behind their favorite meals.
We caught up with Stone ahead of the April launch of her new cooking series, also hosted by MoMA, to find out what makes her tick, in the kitchen and outside of it.
I am definitely a fabric person when it comes to the table. Bright colors, lots of prints—Miami vibes.
It’s like a Greek Nutella—chocolate and hazelnut—and it’s very, very delicious on toast or fresh bread.
I still have this album on repeat after two years. It’s close to my heart because, like Younger, I played the harp growing up.
I love anything iridescent to serve with. My aesthetic matches my perspective on entertaining—it’s a little bit of everything.
These soap flakes are made in Aegina, Greece, the island where I spent summers as a child.
I’m lucky enough to own one of her ceramic vases. I like any flowers that last a long time, like eucalyptus or carnations.
Nivea holds me through the dry winter and (I’d like to think) seals in my tan in the summer.
My books are like journal entries. This is probably the most personal, in terms of food. Urs Fischer did the illustrations, which he describes as a “visual language” for the recipes.