East Coast Culinary Inspiration in Colu Henry's Latest Cookbook
Food enthusiasts seeking comfort and simplicity in their home cooking will find inspiration in Colu Henry's third cookbook, Better at Home, published by Abrams in 2026. The collection captures Henry's current lifestyle, divided between Nova Scotia's North Shore and New York's Hudson Valley, where she prioritizes intimate home meals over restaurant dining.
Three Signature Recipes for Memorable Home Dining
The cookbook features three standout East Coast-inspired dishes that embody Henry's approach to cooking:
- Lobster Dip Welcome: A rich and creamy appetizer perfect for sharing
- Shaved Asparagus Salad with Comté: Featuring toasted almonds and fried prosciutto for texture contrast
- Battered Pecorino Cutlets: Served with Sungold tomatoes and crushed olive salsa
Nova Scotia Inspiration and Lifestyle Shift
Henry's connection to Nova Scotia's Northumberland Shore region significantly influenced Better at Home. In 2021, she and her husband, artist Chad Silver, purchased an 1866 seaside farmhouse named The Windy Poplars, which they've been restoring themselves. The property's name pays homage to the Anne of Green Gables series set on neighboring Prince Edward Island.
"Living on the North Shore was a big part of my inspiration for Better at Home," says Henry, who is currently obtaining permanent residency in Canada. "It's been such an incredible experience to be able to spend so much time in Nova Scotia. And it really did help set the tone for the book."
Cooking Within Constraints
The remote location of The Windy Poplars, with the nearest supermarket 35 minutes away, has taught Henry to embrace culinary limitations. While the Hudson Valley offers abundant produce variety, Nova Scotia provides simpler, beautiful vegetables that encourage creative constraint.
"There's a simplicity to my cooking there that I think is actually more fun for me in a lot of ways because I like to create within constraints," Henry explains. "It's been really special."
From New York City to Home-Centered Living
Henry's culinary journey reflects a significant lifestyle shift. After working in fashion public relations and restaurant publicity in New York City, including leading PR and special projects at Bon Appétit, she now embraces a slower pace focused on home and community.
"We have these homes now that we love to be in, that we're putting beautiful work into, and there's just a level of intimacy and comfort by having these experiences within my home, within my neighbour's home," Henry says. "And I think that also translates to Nova Scotia, because we're not going out unless we happen to be going out for some other reason."
Each of Henry's cookbooks serves as a "time marker" of her life stages, with Better at Home representing her current appreciation for home-centered dining and East Coast culinary traditions.
