Podcast appearances and mentions of hetty mckinnon

Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hello my friends, and welcome back to the podcast! Today is a very special day, as in lieu of a regular podcast episode, WE'RE HAVING A PARTY. I gathered together five of my very favorite past podcast guests, who are all acclaimed food writers, cookbook authors (and fellow Substack publishers), for a festive—and seriously fun—holiday special, featuring: Hetty Lui McKinnon, Ellie Krieger, Andrea Nguyen, Sarah Copeland, and Lukas Volger.In the show, we dive into our favorite holiday traditions, what the holidays looked like for us growing up, the recipes we love to make, our favorite desserts (find out who makes all the cookies and who prefers just eating them instead), how we navigate the busy season, Chanukah, recipe failures, Lunar New Year, and more. The episode is also packed with recipe inspiration, from menu ideas, to serving suggestions, to desserts, and more. We have all shared one of our favorite holiday dishes, which I've featured in the newsletter: https://mindbodyspiritfood.substack.com/p/holiday-special-2024LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Episode with Hetty: https://mindbodyspiritfood.substack.com/p/food-as-connection-cooking-winter* Episode with Ellie: https://mindbodyspiritfood.substack.com/p/easy-summer-recipe-ideas* Episode with Andrea: https://mindbodyspiritfood.substack.com/p/andrea-nguyen* Episode with Lukas: https://mindbodyspiritfood.substack.com/p/lukas-volger* Episode with Sarah: https://mindbodyspiritfood.substack.com/p/sarah-copeland This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link. The following recipe can also be found here. But listen to this episode STEP 1: Barbeque the following, well.2 heads (1kg) broccoli, cut into florets STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients:125ml extra virgin olive oil 2 cloves garlic, finely chopped 80g capers, rinsed and drained 1 long red chilli, thinly sliced STEP 3: Combine the following in a big bowl and then dress with the warm oil/dressing:500g cooked chickpeas (about 2 cans) drained and rinsed1 cup baby spinach leaves 1 cup parsley, finely chopped 1 cup mint, leaves picked zest and juice of 1 lemon 80g Parmesan cheese, shaved 50g flaked almonds, toasted sea salt and black pepper Hosted on Acast. See acast.com/privacy for more information.

In conversation with Lexy Bloom ''A delicious new Gilded Age family drama-almost a satire-set in the leafy enclaves of Brooklyn Heights'' (Vogue), Jenny Jackson's Pineapple Street tells the story of three women navigating the shoals of forbidden love, gender expectations, family money, and too much tennis. A New York Times bestseller and a Good Morning America Book Club Pick, it was named a best book of 2023 by numerous publications and media outlets, including Time, NPR, Town & Country, Elle, Harper's Bazaar, and the BBC. A vice president and executive editor at Alfred A. Knopf, Jackson is a graduate of Williams College and the Columbia Publishing Course. Lexy Bloom is Editorial Director at Knopf Cooks and Senior Editor at Alfred A. Knopf, where she works with writers such as Chimamanda Ngozi Adichie, Haruki Murakami, Orhan Pamuk, Deb Perelman, Hetty McKinnon, Bill Buford, and many more Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! (recorded 3/21/2024)

Plantlovers, let us welcome Sophia Kaplan to the microphone. What a bloody treat to interview Sophia about all things floristry, moving to Paris, Indoor plants, and what she's growing at her place. Sophia's eponymous studio specialises in botanic set design for stills photography, floral styling for events, editorial and commercial projects. She's worked with an incredible lineup of brands including Louis Vuitton, Maison Balzac, Audi, Sydney Opera House and Mud Australia.  She is the co-founder of Leaf Supply along with Lauren Camilleri and together they've written books including Leaf Supply, Plantopedia, Indoor Jungle and most recently, Bloom.  But before we get into that chat, Emily and Maddie chat about poa, and a crowbar-type device and one of our favourite nurseries - Plants of Tasmania. We're cooking hot wet bread salad, aka baked tomatoes with capers, olives and croutons, from the book Community, by Hetty McKinnon. We're drinking Wildflower's beer - specifically their River Fossil Farm blueberry beer.  This brewery is owned by Emily, her husband Chris, and the amazing Bernadette and Topher. If you're in Sydney, best you go visit their cellar door asap. Run don't walk.  Find Sophia on Instagram here, Leaf Supply here, and Sophia's website here.  

Country music legend, Toby Keith, has died at 62 after battling stomach cancer. Also, TODAY exclusive: Olympic figure skater Gracie Gold opens up about her challenges on and off the ice. Plus, a cardiologist, nutritionist, and sports medicine doctor each share their advice on how to boost your heart health. And, cookbook author Hetty McKinnon cooks a delicious broccoli wonton + mochi cake recipe to celebrate the Lunar Year. 

[RECIPE IN SHOW NOTES]    Today Simon's taking us into the world of what used to be called ‘fusion' food but really is just the combination of two good things that you wouldn't expect to see together but which work unexpectedly well. No Mexicana Parmigiana, we're not taking about you, but instead we're covering off Hetty Mckinnon's tomato dumpling salad – a panzanella and potsticker dumpling mashup that took over the northern hemisphere in summer and which Simon thinks you should rush out and make TONIGHT. Listen for all the details.    Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe First, make the vinaigrette. So, three tablespoons chile crisp oil or regular chiilli oil, one tablespoon soy sauce and three tablespoons Rice Wine Vinegar. Whisk these three ingredients together and add a pinch of salt if needs it. Set the dressing aside.   For the tomato salad, cut 1kg (5-6 large) tomatoes into one to two-inch pieces and add them to a large bowl. Grate one to two garlic cloves over the tomatoes. Season with a teaspoon each of sea salt and freshly ground black pepper. Add about half a bunch of torn (or small) basil leaves to the bowl and gently mix to combine. Set the tomato salad aside.   Get a 12-inch skillet heating over medium-high heat. When the pan is hot, add 2 tablespoons of oil to the pan and wait a minute, then add a packet of frozen dumplings (about 500g), flat side down to the skillet. Reduce the heat to medium if they are browning too fast. When the dumplings have a nicely browned bottom (about 4-5 minutes) add 1/4 cup water to the skillet and cover. Reduce the heat to medium, if you haven't yet. Let the dumplings steam for 4-6 minutes. Then, remove the cover and continue to cook until the water is completely evaporated and the dumplings begin to crisp back up on their bottoms, another 2-3 minutes. When the dumplings are cooked through, cut the heat. You should be able to fit all the dumplings in one pan, but if you can't, do them in batches.  Transfer the cooked dumplings to the bowl with the tomato salad and pour the dressing over the dumplings and tomatoes. Gently stir to combine. Top with the remaining basil leaves and some crispy fried shallots, if you like for extra texture. Amazing warm or cold! See omnystudio.com/listener for privacy information.

This week, Emily Bazelon, John Dickerson, and David Plotz discuss the Colorado Supreme Court's decision to block Donald Trump from the ballot, the new Texas law to allow state and local authorities to arrest immigrants, and guest Amanda Ripley's suggestions to survive 2024.    Here are some notes and references from this week's show: Colorado Supreme Court's opinion in Anderson, et al. v. Griswold, et al. Fourteenth Amendment to the Constitution of the United States John Dickerson for CBS News Prime Time: John Dickerson on Trump, Colorado and the 14th Amendment Adam Unikowsky for Adam's Legal Newsletter: Is the Supreme Court seriously going to disqualify Trump? Mark A. Graber in The New York Times: Donald Trump and the Jefferson Davis Problem Lawfare: Tracking Section 3 Trump Disqualification Challenges Karoun Demirjian for The New York Times: Congress Abandons Ukraine Aid Until Next Year as Border Talks Continue Ashley Wu for The New York Times: Why Illegal Border Crossings Are at Sustained Highs Elizabeth Findell for The Wall Street Journal: Texas Spent Billions on Border Security. It's Not Working Tom Cohen and Bill Mears for CNN: Supreme Court mostly rejects Arizona immigration law; gov says ‘heart' remains Edgar Sandoval for The New York Times: Appellate Court Says U.S. Can't Cut Through Texas Border Wire Along Rio Grande Gabriela Baczynska for Reuters: What's in the new EU migration and asylum deal? Karen Musalo for Just Security: Biden's Embrace of Trump's Transit Ban Violates US Legal and Moral Refugee Obligations Amanda Ripley for Unraveled: How to Survive 2024 Adam Mastroianni in The New York Times: Your Brain Has Tricked You Into Thinking Everything Is Worse and for Experimental History: Things could be better The Economist: What psychology experiments tell you about why people deny facts Here are this week's chatters: John: Jason Bittel for National Geographic: A bonobo was separated from her sister for 26 years. She still remembers her. Emily: May December on Netflix David: Hiroaki Nakagawa and Yasushi Miyata in Internal Medicine: An Underdiagnosed Cause of an Itchy Back   Listener chatter from Michael in Queens, New York: Irin Carmon for New York Magazine: A $45 Million Effort to Make Pregnancy Less Deadly in Brooklyn   For this week's Slate Plus bonus segment, Amanda joins David, John, and Emily to talk about their holiday plans, which include To Asia, With Love: Everyday Asian Recipes and Stories From the Heart by Hetty McKinnon, the DC Public Library, Purlie Victorious, the National Zoo, and Sara Lee's Butter Streusel Coffee Cake.  In the next Gabfest Reads, John talks with Christine Coulson about her new book, One Woman Show.   Email your chatters, questions, and comments to gabfest@slate.com. (Messages may be referenced by name unless the writer stipulates otherwise.)   Podcast production by Cheyna Roth  Research by Julie Huygen Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Emily Bazelon, John Dickerson, and David Plotz discuss the Colorado Supreme Court's decision to block Donald Trump from the ballot, the new Texas law to allow state and local authorities to arrest immigrants, and guest Amanda Ripley's suggestions to survive 2024.    Here are some notes and references from this week's show: Colorado Supreme Court's opinion in Anderson, et al. v. Griswold, et al. Fourteenth Amendment to the Constitution of the United States John Dickerson for CBS News Prime Time: John Dickerson on Trump, Colorado and the 14th Amendment Adam Unikowsky for Adam's Legal Newsletter: Is the Supreme Court seriously going to disqualify Trump? Mark A. Graber in The New York Times: Donald Trump and the Jefferson Davis Problem Lawfare: Tracking Section 3 Trump Disqualification Challenges Karoun Demirjian for The New York Times: Congress Abandons Ukraine Aid Until Next Year as Border Talks Continue Ashley Wu for The New York Times: Why Illegal Border Crossings Are at Sustained Highs Elizabeth Findell for The Wall Street Journal: Texas Spent Billions on Border Security. It's Not Working Tom Cohen and Bill Mears for CNN: Supreme Court mostly rejects Arizona immigration law; gov says ‘heart' remains Edgar Sandoval for The New York Times: Appellate Court Says U.S. Can't Cut Through Texas Border Wire Along Rio Grande Gabriela Baczynska for Reuters: What's in the new EU migration and asylum deal? Karen Musalo for Just Security: Biden's Embrace of Trump's Transit Ban Violates US Legal and Moral Refugee Obligations Amanda Ripley for Unraveled: How to Survive 2024 Adam Mastroianni in The New York Times: Your Brain Has Tricked You Into Thinking Everything Is Worse and for Experimental History: Things could be better The Economist: What psychology experiments tell you about why people deny facts Here are this week's chatters: John: Jason Bittel for National Geographic: A bonobo was separated from her sister for 26 years. She still remembers her. Emily: May December on Netflix David: Hiroaki Nakagawa and Yasushi Miyata in Internal Medicine: An Underdiagnosed Cause of an Itchy Back   Listener chatter from Michael in Queens, New York: Irin Carmon for New York Magazine: A $45 Million Effort to Make Pregnancy Less Deadly in Brooklyn   For this week's Slate Plus bonus segment, Amanda joins David, John, and Emily to talk about their holiday plans, which include To Asia, With Love: Everyday Asian Recipes and Stories From the Heart by Hetty McKinnon, the DC Public Library, Purlie Victorious, the National Zoo, and Sara Lee's Butter Streusel Coffee Cake.  In the next Gabfest Reads, John talks with Christine Coulson about her new book, One Woman Show.   Email your chatters, questions, and comments to gabfest@slate.com. (Messages may be referenced by name unless the writer stipulates otherwise.)   Podcast production by Cheyna Roth  Research by Julie Huygen Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Emily Bazelon, John Dickerson, and David Plotz discuss the Colorado Supreme Court's decision to block Donald Trump from the ballot, the new Texas law to allow state and local authorities to arrest immigrants, and guest Amanda Ripley's suggestions to survive 2024.    Here are some notes and references from this week's show: Colorado Supreme Court's opinion in Anderson, et al. v. Griswold, et al. Fourteenth Amendment to the Constitution of the United States John Dickerson for CBS News Prime Time: John Dickerson on Trump, Colorado and the 14th Amendment Adam Unikowsky for Adam's Legal Newsletter: Is the Supreme Court seriously going to disqualify Trump? Mark A. Graber in The New York Times: Donald Trump and the Jefferson Davis Problem Lawfare: Tracking Section 3 Trump Disqualification Challenges Karoun Demirjian for The New York Times: Congress Abandons Ukraine Aid Until Next Year as Border Talks Continue Ashley Wu for The New York Times: Why Illegal Border Crossings Are at Sustained Highs Elizabeth Findell for The Wall Street Journal: Texas Spent Billions on Border Security. It's Not Working Tom Cohen and Bill Mears for CNN: Supreme Court mostly rejects Arizona immigration law; gov says ‘heart' remains Edgar Sandoval for The New York Times: Appellate Court Says U.S. Can't Cut Through Texas Border Wire Along Rio Grande Gabriela Baczynska for Reuters: What's in the new EU migration and asylum deal? Karen Musalo for Just Security: Biden's Embrace of Trump's Transit Ban Violates US Legal and Moral Refugee Obligations Amanda Ripley for Unraveled: How to Survive 2024 Adam Mastroianni in The New York Times: Your Brain Has Tricked You Into Thinking Everything Is Worse and for Experimental History: Things could be better The Economist: What psychology experiments tell you about why people deny facts Here are this week's chatters: John: Jason Bittel for National Geographic: A bonobo was separated from her sister for 26 years. She still remembers her. Emily: May December on Netflix David: Hiroaki Nakagawa and Yasushi Miyata in Internal Medicine: An Underdiagnosed Cause of an Itchy Back   Listener chatter from Michael in Queens, New York: Irin Carmon for New York Magazine: A $45 Million Effort to Make Pregnancy Less Deadly in Brooklyn   For this week's Slate Plus bonus segment, Amanda joins David, John, and Emily to talk about their holiday plans, which include To Asia, With Love: Everyday Asian Recipes and Stories From the Heart by Hetty McKinnon, the DC Public Library, Purlie Victorious, the National Zoo, and Sara Lee's Butter Streusel Coffee Cake.  In the next Gabfest Reads, John talks with Christine Coulson about her new book, One Woman Show.   Email your chatters, questions, and comments to gabfest@slate.com. (Messages may be referenced by name unless the writer stipulates otherwise.)   Podcast production by Cheyna Roth  Research by Julie Huygen Learn more about your ad choices. Visit megaphone.fm/adchoices

Today I speak with Hetty McKinnon all about how food connects us to ourselves and others, as well as how to bring excitement and flavor to winter vegetables. Hetty is a Chinese Australian cook and food writer. A James Beard Foundation finalist, she is the author of five bestselling cookbooks, including her latest Tenderheart, and is a regular recipe contributor to New York Times Cooking, The Washington Post, Bon Appetit, Epicurious, and more. I love Hetty's work so much because it's imbued with story and authenticity. Hetty describes how for her, cooking is a channel for connection. It connects her to her family, to her Cantonese and Australian heritage, to the people she cooks and writes for, and also to those she's lost. She desribes how food is a channel for remembering her father, who passed away when she was fifteen, and how she brings aspects of him onto the plate. We also talk about winter vegetables, which can seem tough or unruly to cook, or drab and boring. Hetty proves otherwise. She shares recipe ideas and cooking tips for making winter vegetables utterly delicious. We're talking turnips, Brussels sprouts, cabbage, broccoli, and more. If you think you know these vegetables, think again. I think you're going to walk away hungry and inspired to get in the kitchen. Links and Resources:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Hetty's newsletter: https://tovegetableswithlove.substack.com/* Find Hetty on Instagram: https://www.instagram.com/hettymckinnon/* Hetty's new book, Tenderheart: https://amzn.to/3GoHkVf Get full access to Mind, Body, Spirit, FOOD at mindbodyspiritfood.substack.com/subscribe

Welcome artist Gemma Leslie, founder of Food for Everyone. Food for Everyone invites chefs and artists to collaborate on recipe posters. From each poster purchased they donate the equivalent of 10 meals to food charities. To Date they've donated $150,000 which equals roughly 750,000 meals.On Food For Everyone, you can find recipes from Nigella Lawson, Jessica Nguyen, Hetty McKinnon and Andrew McConnell, beautifully accompanied by artworks from artists like Libby Haines, Allie Webb and Gemma herself.We talk to Gemma about family recipes, what constitutes ‘real' art, and the power of community. You can find Gemma's Tuscan Ricotta Gnudi recipe on our website!Find us @whatartistseat on Instagram and our website www.whatartistseat.com.auLinks to Gemma's work and anything else we chatted about:- https://foodforeveryone.com.au/- https://www.gemleslie.com/- https://evi-o.art/- https://www.instagram.com/rosheen_/?hl=en- https://www.somethingsiliketocook.com.au/- https://foodforeveryone.com.au/blogs/news/suzanne-corbett- https://www.instagram.com/juliaostro/?hl=en- https://www.instagram.com/ellies.table/?hl=en- https://www.nigella.com/- https://www.pastagrannies.com/ Hosted on Acast. See acast.com/privacy for more information.

This week, as it gets colder and darker, we discuss cosy, warming winter recipes that don't rely on a big hunk of meat. Bestselling cookbook author Hetty McKinnon joins us to talk plant-based winter cooking, from ways to use kale and broccoli, to layering flavour, to her favourite spices and herbs. Hetty's newest cookbook, Tenderheart, came out this spring.-------We love hearing from you. Lilah is on Instagram and X @lilahrap. You can email her at lilah.raptopoulos@ft.com. -------Links: – Hetty's kale and orzo recipe can be found in Tenderheart. Her other bestselling cookbook is called To Asia With Love– Hetty is on Instagram at @hettymckinnon. She also has a newsletter, To Vegetables With Love– Here's a delicious winter lentil stew from the FT Weekend Magazine recipe columnists, Honey & Co: https://on.ft.com/3ujlPCk– And a piece Lilah recommends from Laila Gohar about winter cabbage: https://on.ft.com/3MEv2vp-------Special FT subscription offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial, are here: http://ft.com/lifeandart.-------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

This week on Special Sauce we hear more about the joy of vegetables and the importance of family with “Tenderheart” author Hetty McKinnon.

On this week's Special Sauce I talk to food writer Hetty Liu McKinnon.With her five vegetarian cookbooks, her popular Substack newsletter, and her ingenious vegetarian recipes for the New York Times, food writer Hetty has been called the vegetable whisperer, and rightfully so.

Hi there, fellow cookbook lover. I'm here with great news: We'rrrreeee bacccckkkkk, baby! Season 13 (but who's counting?) of Salt + Spine starts right here, and we've got an awesome line-up of conversations headed your way this fall. Plus, loads of new featured recipes, bonus content, events, and more. We've got Deb Perelman. Dan Pelosi. Katie Parla. Hetty McKinnon. AND MORE! Like I said, “we're bacccccckkkk, baby!”If you're not yet a paid subscriber to Salt + Spine, I'd love to extend a special offer of 20% off monthly or annual subscriptions for up to a year. Act fast - this is only valid for the first week of our new season! A few fun things I've been reading lately…* B. Dylan Hollis (if you have TikTok, you've seen his vintage recipes) has one of the breakout cookbooks of the year with “Baking Yesteryear.” He talks to the New York Times (B. Dylan Hollis is Bananas for Vintage Self-Published Cookbooks) about his growing collection of community cookbooks:* “Community cookbooks come from the church ladies and bridge clubs of the United States. They are the menus and the recipes of everyday folks. They're a treasure trove of information,” Hollis said. He makes an excellent point: “You're not going to find Velveeta fudge in an Anthony Bourdain cookbook.”And now, onto this week's show with guest Frankie Gaw:Pssssssst. Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 159: Frankie GawIn this week's episode, Frankie and I discuss:* How growing up in a Taiwanese-American family in Ohio shaped his relationship with food, and how he felt pulled toward a career in food media while working in tech,* The loss of Frankie's father, which led to a period of self-reflection that pushed Frankie to re-evaluate his priorities and purpose,* A winding path—through Skyline Chilis and his grandmother's recipes and a design-related career and a successful food blog and Instagram—that ultimately led to his debut cookbook, First Generation. Plus, as always, we put Frankie to the test in our signature culinary game.First Generation: Recipes from My Taiwanese-American Home by Frankie GawIn First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.We

This podcast episode is a companion to “Issue #92: Healing Grief Through Food with Hetty McKinnon.”Few people understand the healing qualities of food better than cookbook author Hetty McKinnon. All of her cookbooks are deeply personal and her latest, Tenderheart (out today), serves as an ode to her father, who she lost as a teenager, through vegetables.When I spoke to her recently, she told me, “Food is the way I make sense of my life and the things I've experienced and seen and gone through.” Writing the recipes in this cookbook allowed her to consider the impact her father—who brought crates of fruits and vegetables home from his job—had on her, while celebrating his life and legacy. I spoke to Hetty about healing through food, the importance of chile oil, and how food can connect us to our cultures and each other. Thanks for listening! This is one of my favorite issues ever and includes two of Hetty's recipes—you can access the original here. Get full access to morning person at www.morningpersonnewsletter.com/subscribe

Andrea and Kristin chat with writer and recipe developer Hetty McKinnon about her career, books and inspirations. Hetty discusses how her background informs her food as well as the trajectory of her career from providing a salad delivery service in Australia to writing cookbooks in Brooklyn. She explains her thoughts on headnotes, how she stays organized and what inspires her recipes. She also shares how she has developed her writing voice, why she photographs her books and the trust she seeks to build with her audience. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly  + Andrea NguyenEditor: Abby Cerquitella MentionsHetty McKinnonWebsiteInstagramNewsletter "To Vegetables with Love"Peddler JournalPodcast "The House Specials" Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCommunity by Hetty McKinnonNeighborhood by Hetty McKinnonTo Asia with Love by Hetty McKinnonTenderheart by Hetty McKinnon

Literary scholar Rebecca May Johnson earned her PhD studying Homer's Odyssey, but now she's analyzing a new kind of text: Marcella Hazan's tomato sauce recipe. Johnson reveals how studying a recipe isn't all that different from studying Ancient Greek, and what you can learn from cooking the same recipe a thousand times. Plus, Hetty McKinnon celebrates vegetables and her father's legacy in her latest cookbook, Tenderheart; Kenji López-Alt and Chris close out their egg-peeling debate with help from our listeners; Dan Pashman cements tinned fish as much more than a passing fad; and we prepare Chicken Fatteh from Jordan.Get the recipe for Chicken Fatteh here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Bootie and Bossy have three book recommendations. First, we discuss the cookbook Community by Hetty McKinnon. She approaches salads like a good novel: with tantalizing characters and delicious plot twists. She has excellent advise for what to put in your larder so that you're ready when 5PM rolls around to put together something nutritious and satisfying. In fact, it's so satisfying that you might not even mind that it's vegetarian! Next, we discuss Knitted Animal Friends by Louise Crowther. Bossy gave this book to Bootie for her birthday and we got to see one of the animals in person at All Wound Up yarn store in Edmonds (see the video below for a tour of the store). Finally, we discuss the book Knitting the National Parks by Nancy Bates. All Wound Up features kits for these wonderful park inspired hats. Check out the Show Notes at Bootieandbossy.com

Michela is a life-long vegetarian who needs some inspiration and ideas for getting more protein into her diet. So, Chris enlists the one-and-only Hetty McKinnon to help reframe Michela's thinking on cooking with plants. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Does it feel like your winter go-to recipes no longer fit now that spring has arrived? I'm sharing inspiration for hearty spring salads with the help of two cookbooks that are giving my kitchen life. Also in this episode, a catch-up about me, and a fun recipe that turned our family into radish lovers. Episode links: Neighborhood by Hetty McKinnon: https://www.amazon.com/Neighborhood-Hearty-Salads-Plant-Based-Recipes/dp/1611804558/ref=sr_1_1?crid=2LEPIY75GU34M&keywords=neighborhood+by+hetty+mckinnon&qid=1680715708&s=books&sprefix=neighborhood+by+hetty+mckennon%2Cstripbooks%2C143&sr=1-1 Food Lover's Cleanse by Sara Dickerman: https://www.amazon.com/Bon-Appetit-Delicious-Nourishing-Healthful/dp/0062390236 Easy Roasted Beets With Blue Cheese: https://www.foodiewithalife.com/recipes/roasted-beets-with-blue-cheese-and-hazelnuts?rq=beets The Kitchn Roasted Radishes: https://www.thekitchn.com/how-to-make-roasted-radishes-215614 Seasonal Recipe Bundle membership: https://bit.ly/3BHktkvSRB Subscribe and save 10% with code: 10-THE-POD-SENT-ME --- Send in a voice message: https://podcasters.spotify.com/pod/show/christina-conrad/message Support this podcast: https://podcasters.spotify.com/pod/show/christina-conrad/support

Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52) Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before  starting the episode.Creamy Tahini “Mac + Cheese” with Tater Tots1 pound short pastaSea salt7 ounces green beans, cut to 1-inch lengthsJuice of 1/2 a lemon1 garlic clove, very finely chopped2 tablespoons nutritional yeast1 tablespoon extra-virgin olive oilFreshly ground black pepper2 pounds frozen tater tots, defrostedPreheat oven to 400˚F. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies. For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper. Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

The Squiz is your shortcut to the news. More details and links to further reading for all of today's news can be found in The Squiz Today email. Click here to get it in your inbox each weekday morning. Find the recipe for Hetty McKinnon's summer lasagne here. Other things we do: Squiz Shortcuts - a weekly explainer on big news topics Squiz Kids - a news podcast for curious kids. Age-appropriate news without the nasties!

If you've ever clicked onto the NYT Cooking or Bon Appétit websites looking for something to make for dinner, you've probably seen Hetty McKinnon's name. The prolific plant-based recipe developer and cookbook author is one of the busiest people in food media, contributing reliable and highly craveable recipes across the internet while releasing cult books like Neighborhood and Family. On this episode, Aliza talks with Hetty about how she keeps up the seemingly endless stream of ideas and stays excited about cooking with vegetables, even in the middle of the deep winter freeze. (Hint: Sometimes you just need to let go of seasonality.) Plus a bit about her upcoming spring release, Tenderheart.Also on the show, Matt has a cool conversation with Gotham chef Ron Paprocki. Gotham is a legendary NYC restaurant and Ron has much to say about the life of a working chef.More from Hetty McKinnon:Lunar New Year Delight [To Vegetables, With Love]Tofu Larb [NYT Cooking]Kale Kimchi [official site]

It's that old, familiar season, and we're not just talking about eggnog, we're talking about the season of “Best Of” lists. Here at BA, we've got plenty of best recipe round-ups in the pipeline, but those lists only tell half the story. In our eyes, the best recipes aren't always the ones that “break the internet” (though sometimes they are—we're looking at you Caramel Apple Cookies). They're the ones that surprised us, taught us something new, or became our back-pocket go-tos week after week and month after month. This week, Amanda is joined by senior cooking editor Sarah Jampel and Test Kitchen director Chris Morocco to talk about which of this year's recipes have stuck with them most. The result is a Best Of list that's a bit less objective, a lot more opinionated, but still extremely delicious. Then, associate food editor Kendra Vaculin is back to talk about her favorite holiday recipes for kids. Stuff we talk about in this episode:  BA's official Top Ten Recipes List of 2021: https://bonappetit.com/gallery/most-popular-recipes-2021 Roxanna Jullapat's Granola Scones recipe: https://www.bonappetit.com/recipe/granola-scones Bon Appétit on Roxanna Jullapat's Book, Mother Grains: https://www.bonappetit.com/story/mother-grains-roxana-jullapat Shilpa Uskokovic's Air Fryer Chile-Honey-Glazed Fries recipe : https://www.bonappetit.com/recipe/chile-honey-glazed-fries Hetty McKinnon's Pea and Ricotta Potstickers With Homemade Dumpling Wrappers recipe: https://www.bonappetit.com/recipe/pea-and-ricotta-potstickers Dumpling Articles from Hetty McKinnon:  How to Fold Dumplings For Novices and Experts with Hetty McKinnon: https://www.bonappetit.com/story/dumpling-folding-guide The Many Ways to Cook Dumplings, Explained: https://www.bonappetit.com/story/dumpling-cooking-methods Hetty's 12 Tips for Homemade Dumplings : https://www.bonappetit.com/story/dumpling-making-tips Hetty McKinnon's article on the dumpling dowel: https://www.bonappetit.com/story/dumpling-dowel Kelly Janke's Salted Caramel Apple Cookies recipe : https://www.bonappetit.com/recipe/salted-caramel-apple-cookies Rachel Gurjar's Yogurt-Marinated Mushrooms With Flatbread recipe: https://www.bonappetit.com/recipe/yogurt-marinated-mushrooms-with-flatbread Andy Baraghani's Za'atar Chicken Cutlets With Cabbage Salad recipe: https://www.bonappetit.com/recipe/zaatar-chicken-cutlets-with-cabbage-salad Asha Loupy's Cheesy Tomato Hand Pies recipe: https://www.bonappetit.com/recipe/cheesy-tomato-hand-pies Red Jacket Orchards (Sarah's Choice Apple Cider) website: https://redjacketorchards.com/ Kendra Vaculin's Recipes for Cooking with Kids Candy Cane Ice Cream in a Bag : https://www.bonappetit.com/recipe/candy-cane-ice-cream-in-a-bag Sohla El-Waylly's Salty-Sweet Party Mix: https://www.bonappetit.com/recipe/sweet-and-savory-miso-party-mix BA Party Mix: https://www.bonappetit.com/recipe/ba-party-mix Splatter Paint Sugar Cookies: https://www.bonappetit.com/recipe/spatter-paint-sugar-cookies Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's practically impossible to ignore the air fryer. Much like the InstantPot a few years back, these countertop appliances promise us a faster and healthier way to cook: crunchy chicken, golden french fries, crispy vegetables with none of the downsides of deep frying. But how much can an air fryer really change the way you cook and eat? And, like, can you actually fry something with air? This week, Amanda is joined by BA senior staff writer and air fryer enthusiast Alex Beggs to talk about this latest must-have kitchen gadget, whether they can deliver on their promises, and how to decide if it's worth the price...and the counter space. Along the way, associate food editor Rachel Gurjar stops in to talk about her sesame coconut chicken tenders and brussels sprouts with honey butter recipes (both made for the air fryer, of course).  Stuff we talk about in this episode: - Gaby Melian's Instant Pot Pork Carnitas recipe: https://www.bonappetit.com/recipe/instant-pot-pork-carnitas - Bon Appétit's Air Fryer Guide: https://www.bonappetit.com/story/best-air-fryer - Beggs' Air Fryer-Centric Trader Joe's Reviews: https://www.bonappetit.com/story/trader-joes-spring-2021-reviews - Breville Oven Air (Pro): https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&linkCode=sl1&tag=bapodcasts-20&linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&language=en_US&ref_=as_li_ss_tl - Breville Mini Smart Oven: https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&enginename=google&mcid=AF_CJ___5370367&product_id=41174425&adtype=pla_with_promotion&product_channel=online&adpos=&creative=499413965194&device=c&matchtype=&network=g&gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&gclsrc=aw.ds&AID=11469020&PID=100023470&SID=100105X1555765X6244e659cde639720abde1811039b21c&source=Commission+Junction&utm_source=Skimlinks&utm_medium=affiliate&utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&utm_content=5370367&cjevent=d2c8479d25f311ec81c4ea710a82b824 - COSORI Air Fryer Max XL: https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&linkCode=sl1&tag=bapodcasts-20&linkId=70a19e409e6238e97106bc2ce0757d28&language=en_US&ref_=as_li_ss_tl - Hetty McKinnon's Sesame Broccoli and Tofu recipe : https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli Some of Andy's Toast Recipes:  - Tomato Toast with Chives and Sesame Seeds: https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds - Kimchi Toast: https://www.bonappetit.com/recipe/kimchi-toast - Sarah Jampel's Coconut Tofu Stir-Fry recipe: https://www.bonappetit.com/recipe/coconut-tofu-stir-fry - Rachel Gurjar's Air Fryer Sesame-Coconut Chicken Tenders recipe: https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders - Rachel Gurjar's Crispy Brussels Sprouts with Honey Butter recipe: https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter - Rachel Gurjar's Spiced Potato Wedge Fries with Yogurt Tahini Sauce recipe: https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce *(When you buy something through our links, we earn an affiliate commission.) For a transcript of this episode, please follow this link. Learn more about your ad choices. Visit podcastchoices.com/adchoices

There's a reason fans call Dorie Greenspan the “Cookie Queen.” Over her 30-year career, the James Beard Award-winning author has published 14 cookbooks, developed thousands of recipes, and built an online following years before “influencers” were even a thing. In our sweetest episode yet, she sits down with Amanda to talk about a few of her favorite cookies in her newest book, Baking With Dorie—just in time for your cookie swap. Later on, senior commerce editor MacKenzie Chung Fegan stops by with a few gift ideas for the choosiest food people on your list. Stuff we talk about in this episode:  Baking with Dorie : https://amzn.to/3EaNyFA Baking From My Home To Yours: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Bon Appétit's Annual Cookie Section : https://www.bonappetit.com/type/cookie Dorie's World Peace Cookie recipe: https://www.bonappetit.com/recipe/world-peace-cookies Dorie Greenspan's World Peace Cookie 2.0 recipe: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Dorie's Caramel Crunch-Chocolate Chunklet Cookies recipe: https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies Dorie Greenspan's Cocoa-Cornmeal Biscotti recipe: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti Dorie Greenspan's Iced Spiced Hermits recipe : https://www.bonappetit.com/recipe/iced-spiced-hermits Dorie's Bulletin, xoxoDorie: https://doriegreenspan.bulletin.com/ Bon Appétit's Gift Guides 2021: https://www.bonappetit.com/entertaining-style/gift-guides Alex Beggs' Cookbook Gift Guide: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide MacKenzie's Gift Recommendations:  Hestan NanoBond Titanium Essential Pan: https://amzn.to/3EcB686 Mortadella Pool Float : https://www.katiekimmel.com/items/mortadella-pool-float Supra Endura Beeswax Food Wraps: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack Pura Salsa Macha : https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&sscid=b1k5_11agp8 GE Profile Opal Nugget Ice Maker: https://amzn.to/2ZIkne6 To Asia, With Love by Hetty McKinnon: https://amzn.to/3xCjMqR *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Whether we're going back to the office or the classroom or just moving around the world again, for the first time in a long while, we've got meal prep on our minds. And it's making us sweat. We're supposed to think about what we're going to eat...in advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit contributor Hetty McKinnon are here to convince us that cooking ahead doesn't have to be a chore or a bore...as long as you have the right recipes. . Later on, senior commerce editor MacKenzie Chung Fegan stops by to share a few of her favorite items for eating on the go. Listen in for our takes on meal prep vs. meal planning, being a two-freezer household, and how to turn your salad into...a soup??? Stuff we talk about in this episode: Christina Chaey's Freezer Edits: https://www.bonappetit.com/story/the-freezer-edit Christina Chaey on meal-prepping for one: https://www.bonappetit.com/story/how-to-meal-prep-for-one Hetty's Peanut Butter Noodles With Cucumbers recipe: https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbers Hetty's Cashew Cream recipe: https://www.bonappetit.com/recipe/cashew-cream Hetty's Broccoli and Cashew Soup recipe: https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soup Hetty's Creamy Cashew Udon With Crispy Mushrooms recipe: https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms Hetty's Roasted Carrots and Chickpeas With Herby Cashew Cream recipe: https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream Shilpa Uskokovic's Burnt Orange and Coriander Pork recipe: https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-pork Lekue Jar To Go: https://amzn.to/3kQyJzI INKA Silverware: https://fave.co/3zCVmxC INKA Lunch Kit: https://fave.co/3t4D9Xl Klean Kanteen Food Storage Containers (Collection): https://fave.co/3DBZX5u The Bon Appétit Guide to Actually Enjoying Your Lunch at Work: https://www.bonappetit.com/gallery/guide-to-lunch-at-work More from BA on the Klean Kanteen Lunch Containers: https://www.bonappetit.com/story/klean-kanteen-containers *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher Learn more about your ad choices. Visit podcastchoices.com/adchoices

The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we're leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA's Chinatown—stop by to share a few secret weapon cookbooks you'll actually end up using. Stuff we talk about in this episode:  Kimchi Kooks website  https://www.kimchikooks.com/ Hetty McKinnon's One-Pot Kimchi and Squash Mac and Cheese recipe https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls' https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny Hetty McKinnon's Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872 Priya Krishna's Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta Kendra Vaculin's Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer Shilpa Uskokovic's Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas Hetty McKinnon's Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans Now Serving - Los Angeles website Ken and Michelle's Cookbook Recommendations:  Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb Aloha Kitchen: Recipes from Hawai'i by Alana Kysar  https://amzn.to/3FDEGZ0 Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8 *(When you buy something through our links, we earn an affiliate commission.) Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

For the past couple of months, we've been exploring what the good society is all about, how we can create systems and communities that support people and planet to thrive. On this episode, we have a slightly different take on the topic. Dumbo Feather's editor Kirsty de Garis is speaking with someone who had made her way into just about every kitchen in Australia with her gorgeous cookbooks – Hetty McKinnon. Hetty is a Chinese-Australian cook who established Arthur Street Kitchen in Sydney's Surry Hills in 2011, and not long after released her first cook book, Community, which shared the much-loved vegetable recipes she was serving. Since then, many a fine cook books have followed, including her most recent: Tenderheart, a book about vegetables and unbreakable family bonds. Hetty spoke with Kirsty in September 2022.

Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us.  Referenced in this episode Hetty's new book, Tenderheart pre-orderHetty's recent book, To Asia with Love Kristen's Simply Genius CookbookGenius-Hunter Extra CreditHetty's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us.  Referenced in this episode Hetty's new book, Tenderheart pre-orderHetty's recent book, To Asia with Love Kristen's Simply Genius CookbookGenius-Hunter Extra CreditHetty's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

The day has come and we are finally tackling the terrifying topic of Hot Lettuce. We name drop way too much as we discuss greens that grow with heads, platonic bed sharing and the danger of raw leaves. Get ready for the magic of the watery crunch.Hetty McKinnon's Stir-Fried Lettuce with Crispy Garlic and Fried EggsClarissa Wei's Hong Kong-Style Romaine Lettuce with Oyster SauceCooked Lettuce with Oyster Sauce & Garlic from The Woks of LifeDinner A Love Story NewsletterJulia Turshen's NewsletterMarian Bull's NewsletterMolly's NewsletterThis is Water by David Foster Wallace (Full Transcript and Audio)Matthew's Now but Wow! - Planet Money on best buy and use by dates, reported by Sarah GonzalezListen to our spinoff show Dire DesiresJoin our reddit

Cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany. (Originally aired June 10, 2021).Get this week's recipe for Fettuccine Alfredo.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Do you like Asian food and tangents? Well, boy do we have the episode for you! Of course we give you the lowdown on Hetty McKinnon's book, To Asia With Love, where she creates veggie versions of all her childhood faves, but we also find out what Victoria's fictional dogs would be called, and Hannah maybe breaks the record for the amount of puns in one episode. Not to be missed! Support us on Patreon here: www.patreon.com/thecookbookcircle (thank you!)Music: Upbeat Funk, Infraction and Riviera, Smith the Mister Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From "soupy salads" to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own. Resources mentioned in this episode: Family Prestel Publishing Hetty McKinnon Recipes mentioned in this episode: Salt-oil rice with coconut stewed spinach and tofu My Great Aunt's chana masala Deconstructed falafel salad Tofu larb Chickpea, kale and feta stew with za'atar baked eggs Golden egg curry Za'atar, zucchini and mascarpone slab galette Miso, brown butter and crispy sage pasta Gnocchi with asparagus, edamame and parmesan Waldorf-esque salad Turmeric chickpea soup with charred Brussels sprouts Carrot soup Tomato cobbler Polenta with baked tomato mushrooms Brussels sprouts gratin Orange and rosemary olive oil cake Lime pie with Anzac biscuit crust Any fruit crumble About our Guest: Kirsten Collins is the co-founder of our real-life Cookbook Club. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov

Three food world dynamos got together for a fireside chat at this year's sold-out Cherry Bombe Jubilee conference, held in New York City this past April. Hetty McKinnon of Peddler Journal and To Asia, With Love moderated a conversation with Sana Javeri Kadri of Diaspora Co. and Zoe Adjonyoh of Zoe's Ghana Kitchen and the James Beard Foundation on a wide range of topics, from “diasporic angst” to growth and failure. “If you don't push yourself out of your comfort zone, where's the grace going to happen?” asked Zoe. Don't miss their thoughtful conversation. Their talk was introduced by Jannell Lo, the chef and creator of the #DumptheHate AAPI anti-violence campaign and My BF is GF. Thank you to Kerrygold, makers of Irish grass-fed butter and cheese, for supporting this episode. To learn more and find a store near you, visit kerrygoldusa.com.If you enjoyed this conversation, catch past Radio Cherry Bombe appearances with Hetty, Zoe, and Sana. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Hetty: Instagram, WebsiteMore on Sana: Instagram, Diaspora CoMore on Zoe: Instagram, Website

What do you cook when it's time to relax? Renee and Sara dig in to their favorite recipes, hacks and tips for keeping all those mouths fed without needing a vacation from your vacation. Resources mentioned in this episode: Rhodes cinnamon rolls Didn't I Just Feed You? podcast: Vacation Meals Knife roll Rao's marinara sauce Recipes mentioned in this episode: Pressure cooker carnitas (Allrecipes) Carnitas (Dinner in an Instant) Quick pickled onions (Bon Appetit) All American beef chili (America's Test Kitchen) Chicken & black-eyed pea chili (Now & Again) Tempeh & peanut chili (Dinner for Everyone) Skillet cornbread (Now & Again) Pressure cooker spicy pork shoulder (NYT) Israeli salad (Zahav) Cookbooks mentioned in this episode: That Cheese Plate Will Change Your Life, by Marissa Mullen Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 6/15/2022): Family, by Hetty McKinnon

Hetty McKinnon takes a trip down memory lane with producer Sally Swift this week. She talks about her past as a salad peddler, delivering them by bike all over Sydney, Australia, a shock she experienced when she visited Hong Kong for the first time as an adult, and her One: tomato macaroni soup with scrambled egg. Hetty McKinnon is a frequent contributor to New York Times Cooking, Bon Appétit and Epicurious. She's also the author of several cookbooks, including To Asia, With Love. You can follow her on Twitter and Instagram @hettymckinnon. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today

Cooking…in the woods? Join us, along with our pal Rebecca Ringquist, for a deep dive into The Campout Cookbook, which our Cookbook Club tested out last summer on an actual camping trip. It's a lot fancier than hot dogs over an open fire — is it worth it? Resources mentioned in this episode: The Campout Cookbook Camp Chef camp oven Camp Chef stove with 5-gallon propane Camp cookery kit (page 131) Recipes mentioned in this episode: Big batch bloody mary (page 163) Tentside tea toddy bar (page 170) Starry sky masala chai (page 166) Forest fondue (page 67) Figgy pecan crackers and whipped feta (page 58) Golden beet pickled eggs (page 54) Zhug dip and sweet potato chips (page 56) Red cabbage, jicama and orange slaw (page 84) Middle-of-Nowhere Mac ‘n' Beer Cheese (page 118) Golden graham crackers (page 142) S'mores galores (page 138) Vanilla bean dream Marshmallows & Co. (page 140) Brown butter toffee blondies (page 150) Chocolate chunk cowboy cookies (page 151) Salted honey-maple peanut brittle (page 149) Honey-lime yogurt granola parfaits (page 188) Foil-packet primer (page 73) Sliced tri-tip sandwich bar (page 94) Spicy chuckwagon chili (page 108) Corn on the cob with chili-lime butter (page 70) Hasselbackpack potatoes (page 72) About our Guest: Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She's an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 6/15/2022): Family, by Hetty McKinnon

On this episode, Esther is joined by Hetty McKinnon and Ivan Orkin to talk stock! Soup is in a unique category of food because it seems like for all the people who find it intimidating, there are just as many people who find it boring, but really, there's no reason it should be either! Tune in to hear expert tips on making your own stocks, and ways to bring a massive amount of flavor to a broth with only a couple of ingredients. 

This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty’s entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path continued, bringing Hetty and her family to Brooklyn, where she now lives and where she wrote (and photographed) her fourth cookbook, To Asia, With Love: Everyday Asian Recipes And Stories From The Heart. It’s a warm, inviting book — and her most personal book yet, which Hetty describes as a “homecoming … a joyous return to all the humble yet deeply nourishing flavors and meals of my childhood.”START COOKING TODAY: Bookshop | Hardcover Cook | IndieBoundLike all of Hetty’s books, the recipes are vegetarian and plant-based — a fact that’s easily glossed over, as we’ll discuss — and you’ll find everything from homemade kimchi to Cacio e Pepe Udon Noodles to Asian-inspired salads like a Smashed Cucumber Salad with Tahini and Spicy Oil.And Hetty’s bringing food stories to life beyond cookbooks: She launched a bi-annual food magazine, Peddler Journal, in 2017, and hosts the publication’s sister podcast, The House Specials.Hetty joined us remotely from her home in Brooklyn for this week’s show. Stick around — it’s a great chat, and we’re playing, of course, a salad-themed game to close the episode. So let’s head now to our virtual studio where Hetty McKinnon joined us to #TalkCookbooks. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany.Get this week's recipe for Fettuccine Alfredo: https://www.177milkstreet.com/recipes/fettuccine-alfredoThis Week's Sponsor: For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order. See acast.com/privacy for privacy and opt-out information.

Today we meet cute and crush you with love as we extol the wisdom of Harold McGee and discover what is controlling Molly's congee consumption. Our very special guest, Hetty McKinnon "The Rogue Cook", shares her stories of jook past and encourages us to break kitchen rules.  Transcript Spilled Milk Live! Congee Character Hetty McKinnon Peddler Journal The House Specials Podcasts To Asia with Love cookbook Brown rice and quinoa congee with shiitake and ginger Hetty McKinnon's brown rice congee with chilli oil and crispy kale Fiona the baby hippo Steady Holiday's Tiny Desk Concert Min Jin Lee in NYT See omnystudio.com/listener for privacy information.

Crabb's been enjoying Julia Gillard's new book on women and leadership, while Sales has fawningly returned to the Chatter adulation-well for an interview with Yotam Ottolenghi. Once again, some of his suggestions (including, bafflingly, putting a vegetable on a char grill) prove "too hard" for Princess Leigh. Crabb pulls out her trump card: She's in touch with Marina Hyde. But then throws away whatever ground she's gained with possibly the most embarrassing celebrity contact story ever. (1.30) Yotam Ottolenghi reveals what he's been cooking while in isolation, with Leigh Sales | ABC  (4.20) Simple by Yotam Ottolenghi and Ottolenghi FLAVOUR by Yotam Ottolenghi (8.00) Boris Johnson has given us a new mantra: Leave home. Forget the NHS. Save Pret, by Marina Hyde | The Guardian (9.30) Read Giles Coren's letter to Times subs | The Guardian (12.20) The London Olympics: ‘All the rules of life were suspended, and magic ruled the Earth' by Giles Coren, | The Times (13.20) More Than A Woman by Caitlin Moran (17.30) To Asia, With Love By Hetty McKinnon (17.45) Hetty McKinnon @instagram (20.00) Platinum Chatter Kate Pritchett rant on Masterchef via Chat 10 Looks 3 Facebook Group  (20.54) Gaggan Restaurant in Bangkok, Thailand, by Gaggan Anand (22.00) Women and Leadership by Julia Gillard and Ngozi Okonjo-Iweala. (27.00) BCEC|WGEA Gender Equity Insights Series, Workplace Gender Equality Agency, by Rebecca Cassells, Alan Duncan (27.30) A Room Made of Leaves by Kate Grenville (29.00) Further Back In Time For Dinner | ABC | Trailer This episode is brought to you by Sarah Crossan's riveting new novel, Here is the Beehive Produced by DM Podcasts See omnystudio.com/listener for privacy information.

Charlotte Ree once ate 30 different kinds of croissants during a trip to France – then got a croissant tattoo afterwards. She's so dedicated to pastries that she'll stay up until 5:30am to finish a baking marathon. Pulling 120 cakes out of the oven during the hours people reserve for sleeping – and then going to work the next day, as communications manager for Pan Macmillan (the publisher of Hetty McKinnon's cookbooks) – well, that's just a normal whirlwind day for Charlotte. Charlotte's love of all things sweet is clear on every page of Just Desserts, her latest cookbook. It features recipes for Nutella thumbprint cookies, peach and raspberry tray cake, tiramisu swiss rolls and chocolate ganache Bundt (Charlotte likes big Bundts and she can not lie). Just Desserts also includes "a nod to the king of biscuits" and is laced and frosted with a good dose of puns (sieve the day)! Charlotte talks about how to land a cookbook deal (when you're not a celebrity chef), being on the publicity trail with Hetty McKinnon, as well as Charlotte's personal baking triumphs, fails and memorable moments. Plus, we take an express trip to her favourite patisseries around the world (I've saved her Tokyo recommendations for my next trip)! Note: this was recorded a few months ago, before the current pandemic and lockdown hit. So, social distancing is paramount, but please take note of eateries you can still responsibly support as they need the help right now. And there's plenty in the podcast archive (the Christina Tosi episode, the one with Lune Croissanterie's Kate Reid!) if you're keen for a self-isolation soundtrack or audio company during this unprecedented time.

On today's episode, Hetty McKinnon and I share a meal in her Brooklyn studio kitchen. Hetty's an Australian cookbook author, columnist, creator and publisher of Peddler Magazine, and champion of nostalgic storytelling. Needless to say I adore her… Hetty began her life in food making salads and delivering them on her bicycle throughout her neighbourhood in Sydney. She now lives in Brooklyn, where family, recipes and community are woven into all that she does. Our conversation begins on a bicycle but touches down on motherhood, salad love stories, family and writing. But one theme remains constant: being courageous enough to be different, being true to yourself, will lead to a full and flavourful life. Woven throughout the episode is the alphabetic wisdom of filmmaker and animator Andrea Dorfman. There's also a little cameo of Hetty's voice from the past, via The Unbearable Lightness of Being Hungry Podcast. Hetty's latest cookbook, FAMILY, photographed by episode 27's Luisa Brimble, is out now. Look for it in your favourite bookstore, or here. IG @hettymckinnon Website : arthurstreetkitchen.com Peddler Magazine The Food Podcast @thefoodpodcast @lindsaycameronwilson