Podcast appearances and mentions of maggie hoffman

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

Kate, Kristin, and Molly speak with Maggie Hoffman, host of The Dinner Plan Podcast, about her varied career in food media and what led to her starting her show. Maggie reminiscences about blogging, editing and working at Serious Eats and Epicurious as well as the ever changing landscape of food media. She shares why she began her podcast, the concept behind it and the intimacy allowed by the audio medium. She discusses her hopes and goals for the show, how it relates to her newsletter and the upcoming books and guests she is excited to see featured.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsMaggie HoffmanPodcast: The Dinner Plan PodcastNewsletter : The Dinner PlanNewsletter: What to DrinkInstagram: Maggiejhoffman Maggie's newsletter about starting a podcastHow to Battle Kitchen Burnout (And Still Get Dinner on the Table)5 Spices, 50 Dishes, by Ruta KahateStaples + 5, by Tanorria Askew Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe One-Bottle Cocktail, by Maggie HoffmanBatch Cocktails, by Maggie HoffmanDinner, by Meera SodhaThe Secret of Cooking, by Bee WilsonPerfectly Good Food, by Margaret Li and Irene LiStaples + 5, by Tanorria AskewSalt Sugar MSG, by Calvin EngWhat Goes with What, by Julia TurshenAmbitious Kitchen, by Monique Volz

Today we're sharing an episode from our friend Maggie Hoffman at The Dinner Plan. Every week, Maggie chats with a great cook about their go-to weeknight recipes, the cookbooks they couldn't live without, and how they figure out dinner night after night even in challenging seasons. This week, Maggie talks with Dan Souza of America's Test Kitchen about how to really prep ahead for Thanksgiving, and what he'll make for dinner before the holiday hits. Grab the recipe and cookbook recommendations for free at The Dinner Plan on Substack.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

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Chris, Maggie Hoffman, Jesse Szewczyk, and Kate Kassin spent an afternoon on the Dinner SOS Hotline, helping listeners like you solve their Thanksgiving emergencies. Check out yesterday's episode for even more listener questions. THE RECIPES: - A Kosher, Meatless Thanksgiving: Roasted Salmon with Citrus Salsa Verde, Foolproof Fish with Spiced Chickpeas, Creamy Yukon Golds with Crispy Potato Skins, Simple-Is-Best Stuffing - Pie Crust SOS: French Silk Pie, Simply Brilliant Banoffee Pie, Buttermilk Pie, Chess Pie, Apple Pandowdy, Actually Perfect Pie Crust - Non-traditional Thanksgiving Cookoff: Kale and Cucumber Salad with Roasted Ginger Dressing, Roasted Carrots with Creamy Nuoc Cham Dressing, Stuffing Fried Rice, Cornmeal Bao with Turkey and Black Pepper Sauce, Creamed Onions Alla Vodka, Teriyaki-Style Brussels Sprouts, Sour Cream and Onion Hasselback Potatoes, Raw Cranberry and Fuyu Persimmon Relish, Cranberry Date Relish with Ginger - Chicken for Thanksgiving: Double-Garlic Roast Chicken with Onion Gravy, Shawarma Roast Chicken with Shallots and Lemons, Miso-Butter Roast Chicken with Acorn Squash Panzanella, Chicken Under a Skillet with Lemon Pan Sauce Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris, Maggie Hoffman, Jesse Szewczyk, and Kate Kassin spent an afternoon on the Dinner SOS Hotline, helping listeners like you solve their Thanksgiving emergencies. Don't forget to come back tomorrow for part 2! THE RECIPES: - Appetizers: Kombu Celery, Hurricane Chips, Shrimp Cocktail with Green Cocktail Sauce or Old Bay Remoulade - Dairy Free Desserts: Vegan Pie Crust, Vegan Pumpkin Pie, Chocolate-Almond Fridge Fudge - Thanksgiving for Two: Make-Ahead Turkey, Confit Turkey with Chiles and Garlic, Pomegranate-and-Honey-Glazed Duck with Rice, Chile-Vinegar-Marinated Cornish Game Hens - Thanksgiving by Train: Buttery Milk Buns, Make-Ahead Dinner Rolls - Kidsgiving: Creamy Mushroom Lasagna, Twice-Roasted Squash with Vanilla, Maple, and Chile, Squash and Caramelized Onion Tart, Cheesy Roasted Cabbage Wedges - Thanksgiving by Car: Maple Roasted Carrots, Harissa-and-Maple Roasted Carrots, Infinity Cocktails Learn more about your ad choices. Visit podcastchoices.com/adchoices

Whenever Blake makes mac and cheese, it tastes like cardboard. Maggie Hoffman and Chris offer him two approaches to the dish to make sure that never happens again. Recipes featured in this episode:  From Maggie, Our Favorite Mac and Cheese and from Chris, Stovetop Mac and Cheese. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Whenever Blake makes mac and cheese, it tastes like cardboard. Maggie Hoffman and Chris offer him two approaches to the dish to make sure that never happens again. Recipes featured in this episode:  From Maggie, Our Favorite Mac and Cheese and from Chris, Stovetop Mac and Cheese. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hi there,Memorial Day is this weekend and if, like me, you’re just getting around to thinking about food, we can help. We dug into our Salt + Spine archives for some grill-tastic options:How about some Smoked Chicken or Pork T-Bones (two prime mains from pitmaster Rodney Scott)? Stacey Adimando’s got a side dish covered with her Blackened Summer Squash with Buttermilk Cream Sauce, Rosemary, and Chives.And wash it down with Grilled Margaritas from Maggie Hoffman! And to ring in summer, we’re offering a special Memorial Day promotion! Become a paid subscriber before the end of the month and you’ll get 20% off your first year! Remember, paid subscribers get access to our full archive of 200+ recipes from featured cookbooks, as well as other exclusive content.Happy grilling! And now, onto this week’s show:Episode 130: Fanny SingerWe’ve got a fun episode for you today: Fanny Singer, the author of Always Home: A Daughter’s Recipes & Stories, is here to #TalkCookbooks with us.Fanny, of course, is the daughter of legendary restauranteur Alice Waters (who opened Berkeley’s Chez Panisse 50 years ago). Fanny is a writer, editor, art critic, and the founder of Permanent Collection, a clothing and household goods line.As Fanny set out to write Always Home—part memoir, part cookbook, and partially neither of those things—she began negotiating an inheritance that her mother passed down: her relationship to and appreciation for food.Unsurprisingly, food was a central theme in Fanny’s childhood home, though she tells us she mostly learned from her mother via “sort of a process of osmosis.” Always Home is, of course, filled with stories and memories from Fanny’s life, and it’s loaded with vivid descriptions of sensory experiences related to food: meals she’s enjoyed at home and around the world. She writes about her mother’s practice of burning sage or rosemary when they returned home from a trip, and how as a child she once tried fish cooked in a fig leaf—despite first being opposed to the idea—because her mother was able to describe the flavor and scent of the coconut-y leaf. Get Reading Today: Order via Bookshop or Omnivore Books (signed!)This Week’s RecipePaid subscribers this week will get access to an excerpted recipe from Fanny’s Always Home for Coming Home Pasta. Subscribe today to get full access!Salt + Spine is a reader-supported publication. To get full access, including featured recipes, consider becoming a paid subscriber.We’ve got a great chat with Fanny — plus our signature culinary game and a featured recipe later this week.Thanks for joining us to #TalkCookbooks!—Brian & the Salt + Spine Team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Are you new to SEO and don't know where to start? This podcast episode is for you! I bring on a successful website designer that chats all about ways to improve your SEO to reach more clients/ customers. Find Maggie on Instagram- https://www.instagram.com/mrs.maggiehoffman/ https://hoffmancreativeco.com/instagram Find me on Instagram here- https://www.instagram.com/creativeannagrace/ https://www.instagram.com/creativegracepodcast/ --- Send in a voice message: https://anchor.fm/creativegrace/message

Craig Taylor's new book New Yorkers: A City and Its People in Our Time comes to life with local actors portraying  some of the 75 fascinating city residents featured in the book! Taylor introduces readings by Craig Geraghty, Maggie Hoffman, Aaron Landsman, Hubert Point-Du Jour, Scott Shepherd, Erika Chong Shuch, Jahmorei Snipes, and Ben Williams, for a love letter to a city and the NYC theater community. (Recorded March 23, 2021)

Tim chats with editor Maddy Searle and producer Katie Seaton about making Stellar Firma. Special thanks to this week's Patrons: Nick Vega, Tyler Dzuba, Pendragon, Becky Gregory, Rachel Meresman, Melissa, Connor Ferry, Wednesday, Briar and Brine, Oya, Omnia, Wonderwomeme, Sasha Radula S., Cinthya J, Isy, William Hess, Megan Lim, Maggie Hoffman, MizFrenchname, Floatingspacetrash, Andy Grimaldi, Erinna, Michael Prideaux, Naomi Taylor, Syn (pronounced sin), Piper, Gabe!, Nicole H., jadefyre, Joyful Joyous Joy, Amalie Kirstine, Sindri Mjölnir, Nathan Benson, The Critshow, noah ayers, Melanie Dalby, RubyDian, Haley, Hannah Meller, Skelechicken, Margaret, Emily Savage, Jessnewok, Gisela Navarro, Leah D, Steeve Kaye.If you'd like to join them, be sure to visit www.patreon.com/rustyquill.Created by Tim Meredith and Ben MeredithProduced by Katie SeatonExecutive Producer: Alexander J NewallEditing: Maddy Searle and Alexander J NewallMusic: Samuel DF JonesArtwork: Anika KhanSubscribe using your podcast software of choice or by visiting www.rustyquill.com/subscribe and be sure to rate and review us online; it really helps us spread across the galaxy.Join our community: WEBSITE: www.rustyquill.com FACEBOOK: www.facebook.com/therustyquill/ TWITTER: @therustyquill REDDIT: www.reddit.com/r/RustyQuill/ DISCORD: https://discord.gg/KckTv8y EMAIL: mail@rustyquill.com Stellar Firma is a podcast distributed by Rusty Quill Ltd. and Licensed under a Creative Commons Attribution Non-Commercial Sharealike 4.0 International Licence. See acast.com/privacy for privacy and opt-out information.

Case ########-19Considerations of Justice.Audio recorded by the Archivist, in situ.Content warnings:- Prison & Police brutality- Fire & burning (inc SFX)- Trauma- Human remains (inc blood)- Body horror- Graphic animal attack (inc SFX)- Direct & gun violence (inc SFX)- Arguments- Character death- Grief- Explicit language- Mentions of: child abuse, substance abuse, murder, kidnappingThanks to this week's Patrons: Nick Vega, Tyler Dzuba, Pendragon, Becky Gregory, Rachel Meresman, Melissa, Connor Ferry, Wednesday, Briar and Brine, Oya, Omnia, Wonderwomeme, Sasha Radula S., Cinthya J, Isy, William Hess, Megan Lim, Maggie Hoffman, MizFrenchname, Floatingspacetrash, Andy Grimaldi, Erinna, Michael Prideaux, Naomi Taylor, Syn (pronounced sin), Piper, Gabe!, Nicole H., jadefyre, Joyful Joyous Joy, Amalie Kirstine, Sindri Mjölnir, Nathan Benson, The Critshow, noah ayers, Melanie Dalby, RubyDian, Haley, Hannah Meller, Skelechicken, Margaret, Emily Savage, Jessnewok, Gisela Navarro, Leah D, Steeve KayeIf you'd like to join them visit www.patreon.com/rustyquillEdited this week by Nico Vettese, Elizabeth Moffatt, Katie Seaton, Maddy Searle, Brock Winstead & Alexander J NewallWritten by Jonathan Sims and directed by Alexander J NewallProduced by Lowri Ann DaviesPerformances:- "Martin Blackwood" - Alexander J. Newall- "The Archivist" - Jonathan Sims - "Basira Hussain" - Frank Voss- "Alice "Daisy" Tonner" - Fay RobertsSound effects this week by VithorMoraes, Eelke, Timmeh515, j1987, vckhaze, daboy291, JasonElrod, YleArkisto, sunboy, worthahep88, savataivanov, kMoon, Anthousai, Diegolar, Amusquiz99, wlabarron, KenRT, paulocorona, nothayama, FlatHill, Gammelsmurfen778, jorickhoofd, LampEight, ceberation, Yoyodaman234, leonelmail, Hotlavaman, nioczkus, killpineapple, yeopot, iankath, Aegersum, jorickhoofd, leonelmail, 13GPanska_Langerova_Lucie, ralph.whitehead, lolamadeus, LampEight, zimbot, semccab, Tomlija & previously credited artists via freesound.orgCheck out our merchandise at https://www.redbubble.com/people/rustyquill/collections/708982-the-magnus-archives-s1You can subscribe to this podcast using your podcast software of choice, or by visiting www.rustyquill.com/subscribePlease rate and review on your software of choice, it really helps us to spread the podcast to new listeners, so share the fear.Join our community:WEBSITE: rustyquill.comFACEBOOK: facebook.com/therustyquillTWITTER: @therustyquillREDDIT: reddit.com/r/RustyQuillDISCORD: https://discord.gg/KckTv8yEMAIL: mail@rustyquill.comThe Magnus Archives is a podcast distributed by Rusty Quill Ltd. and licensed under a Creative Commons Attribution... See acast.com/privacy for privacy and opt-out information.

Join GM Lydia, Helen, Bryn, Alex and special guest James Ross as they continue to investigate the mirror mystery in the second part of this ancient Roman adventure!This week Wilde is snug in a rug, Amidus has too many layers, Grizz shows off some dagger skills, & Azus is worried!Content Notes:- suffocation- cryingThanks to this week's Patrons:Nick Vega, Tyler Dzuba, Pendragon, Becky Gregory, Rachel Meresman, Melissa, Connor Ferry, Wednesday, Briar and Brine, Oya, Omnia, Wonderwomeme, Sasha Radula S., Cinthya J, Isy, William Hess, Megan Lim, Maggie Hoffman, MizFrenchname, Floatingspacetrash, Andy Grimaldi, Erinna, Michael Prideaux, Naomi Taylor, Syn (pronounced sin), Piper, Gabe!, Nicole H., jadefyre, Joyful Joyous Joy, Amalie Kirstine, Sindri Mjölnir, Nathan Benson, The Critshow, noah ayers, Melanie Dalby, RubyDian, Haley, Hannah Meller, Skelechicken, Margaret, Emily Savage, Jessnewok, Gisela Navarro, Leah D, Steeve KayeIf you'd like to join them visit www.patreon.com/rustyquilEditing this week by Annie Fitch, Nico Vettese & Alexander J Newall SFX this week by Raoul-Slayer, Uzbazur, perceptu, 13GPanska_Jirova_Tereza, Owlstorm, vovere, DJT4NN3R, quadraslayer, cylon8472, missburusdeer2011, perplessio, Nickh69, kooust, craigsmith, tompallant, mr tunes, Yuval, CalGre, Sethroph and previously credited artists via Freesound.org For more from James Ross, visit the Quantum Leopard's Facebook As always, today’s game system is available for free at d20pfsrd.comCheck out our merchandise available at https://www.redbubble.com/people/RustyQuill/shopJoin our community:WEBSITE: rustyquill.comFACEBOOK: facebook.com/therustyquillTWITTER: @therustyquillREDDIT: reddit.com/r/RustyQuillDISCORD: https://discord.gg/KckTv8yEMAIL: mail@rustyquill.comRusty Quill Gaming is a podcast distributed by Rusty Quill Ltd. and licensed under a Creative Commons Attribution Non-Commercial Share alike 4.0 International Licence. For information regarding your data privacy, visit acast.com/privacy See acast.com/privacy for privacy and opt-out information.

With the threat of the Coronavirus sweeping the nation, Dean brings on Maggie Hoffman from Epicurious to let you know what is good to stock up on and what is not, including how to meal prep for 14 days.   Follow the Sunday morning crew on Twitter: @DeanRichards, @Andy_Masur1 Also be sure to follow Dean on Facebook!

It's bitter in the boot @campari @ grappe.sibona @luxardoofficial @AmaroLucano1894 @LeVignediAlice @AgrosanSicilia #amaro #bitterliquor #amari Co hosts : Good ol Boy Sparky, Good ol Gal Cary Ann, Good ol Boy Mike, Good ol Gal Julieanna. and Good ol Boy Dave SIPS  Episode – Warm up those fake Italian accents, we are discussing a cornerstone of Italian beverages with amaro. Italy currently has the market on amaro, so we decided to have an all Italian amaro episode. These 8 products are just a small portion of the diverse amari from Italy. We taste and discuss the following amari:   Amaro Braulio 21% ABV Bormio, Valtellima, Italy.  Campari Group Italy      SIPS-4 Braulio Boulevardier Cocktail 1 oz sweet vermouth 1 oz Braulio 1 oz Rye 1 dash lemon bitters Lemon twist for garnish Add ingredients to a mixing glass and stir with ice until well-chilled. Strain into ice-filled rocks glass, garnish with lemon twist and serve. Recipe courtesy Maggie Hoffman on: https://www.seriouseats.com/recipes/2016/10/palpable-apathy-braulio-boulevardier-rye-vermouth.html   Sibona Amaro 28% ABV Antica Distilleria  Domenico Sibona S.p.A.  Piobesi d'Alba Italy  SIPS-4 The Dark Negroni 1.5 cl gin 1.5 cl dark rum 2.0 cl bitters 2.0 cl vermouth 2.0 cl Sibona Amaro Pour into an ice-filled Old-Fashioned glass, stir thoroughly and garnish with a slice of orange   Recipe courtesy Distilleria Sibona website:  https://www.distilleriasibona.it/en/mixology/dark-negroni/   Luxardo Bitter Bianco 30% ABV  Luxardo Group Torreglia (Padova) Italy.  SIPS-4 Capputivo Cocktail 3/4 oz Luxardo Bitter Bianco ¾ oz coffee liquor ¾ oz Cynar ¾ oz Fernet-Branca ¼ oz lemon juice Garnish: lemon twist DIRECTIONS Combine all ingredients except the egg white in a mixing tin and shake with ice. Strain the liquid into one half of the mixing tin to remove the ice. Add the egg white and dry shake. Double strain into a coffee cup or coupe. Garnish with a lemon twist. Recipe Courtesy Edward Hansel Punch online magazine https://punchdrink.com/recipes/capputivo/   Alice Amaro d'Erbe ‘Nina' 30% ABV Le Vigne di Alice srl Vittorio, Veneto Italy  SIPS- 5  Cannot find a cocktail suitable for this one.  Best served chilled or with an ice cube according to Brad Thomas Parsons in his book- Amaro- the spirited world of bittersweet herbal liqueurs   Punch Fantasia 35% ABV Distilleria Varnelli Pievebovigliana Muccia Italy. SIPS-4 Martinica  recipe 1 oz Punch Fantasia ¾ oz apricot brandy 2 tbsp cane sugar ¾ oz partly whipped cream Heat first 3 ingredients and pour into a hot drink glass.  Garnish with a layer of partly whipped cream. Courtesy of the Varnelli website  http://www.varnelli.it/sites/default/files/usa_fantasia_a5.pdf   Amaro Lucano 28%ABV  – Lucano 1894 S.R.L Pisticci Scalo Italy  SIPS-3 Smithstreeter cocktail 1 oz rye whiskey 3⁄4 oz Amaro Lucano 1⁄2 oz cold-brew coffee 1⁄4 oz Demerara syrup 2 dashes orange bitters tonic water lemon twist to garnish Combine the rye, Amaro Lucano, cold-brew coffee, Demerara syrup and orange bitters in a mixing glass filled with ice. Stir until chilled and strain into a highball glass filled with crushed ice. Top off with tonic water. Add more crushed ice if needed. Garnish with the lemon twist. Courtesy Brad Thomas Parsons on the website Tales of the Cocktail https://talesofthecocktail.com/recipes/smithstreeter/   Averna Amaro Siciliano 29% ABV Averna Group Caltanisetta Sicily SIPS-4 The Revelator Cocktail .5 OZ AVERNA 2 OZ TEQUILA 3-4 ESPRESSO BEANS .5 OZ SWEET VERMOUTH 1 DASH BITTERS Add all ingredients to a mixing glass with ice. Stir for at least 20 seconds to release the beans' oils, then strain into a coupe. Garnish with a flamed orange peel. Courtesy Keith Waldbauer on Supercall website   https://www.supercall.com/recipe/amaro-cocktails-the-ultimate-averna-amaro-coffee-recipe   Amaro dell'Etna 29% ABV Agrosan Sicilia S.R.L. SIPS-3 Mountain of Fire 1.5 oz Amaro dell'Etna 0.75 oz Old Overholt rye whiskey 0.75 oz Contratto American Rosso Pinch of salt Grapefruit oil Stir all ingredients over ice in a rocks glass. Garnish with a grapefruit twist. Courtesy Jessica Bowne at Robb Report online https://robbreport.com/food-drink/spirits/slideshow/amaro-gets-an-american-makeover-at-the-bar/amaro-delletna/ info@sipssudsandsmokes.com @sipssudssmokes (Yo, it recently changed with an “s”) Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Ask Cary Ann about her new CSS tattoo on her blog: www.straightup615.com   Sparky has zero training in fake Italian accents and yet is still better than Mike's Check out all of his questionable decisions at www.parentingwhileintoxicated.com   Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

It’s bitter in the boot @campari @ grappe.sibona @luxardoofficial @AmaroLucano1894 @LeVignediAlice @AgrosanSicilia #amaro #bitterliquor #amari Co hosts : Good ol Boy Sparky, Good ol Gal Cary Ann, Good ol Boy Mike, Good ol Gal Julieanna. and Good ol Boy Dave SIPS  Episode – Warm up those fake Italian accents, we are discussing a cornerstone of Italian beverages with amaro. Italy currently has the market on amaro, so we decided to have an all Italian amaro episode. These 8 products are just a small portion of the diverse amari from Italy. We taste and discuss the following amari:   Amaro Braulio 21% ABV Bormio, Valtellima, Italy.  Campari Group Italy      SIPS-4 Braulio Boulevardier Cocktail 1 oz sweet vermouth 1 oz Braulio 1 oz Rye 1 dash lemon bitters Lemon twist for garnish Add ingredients to a mixing glass and stir with ice until well-chilled. Strain into ice-filled rocks glass, garnish with lemon twist and serve. Recipe courtesy Maggie Hoffman on: https://www.seriouseats.com/recipes/2016/10/palpable-apathy-braulio-boulevardier-rye-vermouth.html (https://www.seriouseats.com/recipes/2016/10/palpable-apathy-braulio-boulevardier-rye-vermouth.html)   Sibona Amaro 28% ABV Antica Distilleria  Domenico Sibona S.p.A.  Piobesi d’Alba Italy  SIPS-4 The Dark Negroni 1.5 cl gin 1.5 cl dark rum 2.0 cl bitters 2.0 cl vermouth 2.0 cl Sibona Amaro Pour into an ice-filled Old-Fashioned glass, stir thoroughly and garnish with a slice of orange   Recipe courtesy Distilleria Sibona website:  https://www.distilleriasibona.it/en/mixology/dark-negroni/ (https://www.distilleriasibona.it/en/mixology/dark-negroni/)   Luxardo Bitter Bianco 30% ABV  Luxardo Group Torreglia (Padova) Italy.  SIPS-4 Capputivo Cocktail 3/4 oz Luxardo Bitter Bianco ¾ oz coffee liquor ¾ oz Cynar ¾ oz Fernet-Branca ¼ oz lemon juice Garnish: lemon twist DIRECTIONS Combine all ingredients except the egg white in a mixing tin and shake with ice. Strain the liquid into one half of the mixing tin to remove the ice. Add the egg white and dry shake. Double strain into a coffee cup or coupe. Garnish with a lemon twist. Recipe Courtesy Edward Hansel Punch online magazine https://punchdrink.com/recipes/capputivo/   Alice Amaro d’Erbe ‘Nina’ 30% ABV Le Vigne di Alice srl Vittorio, Veneto Italy  SIPS- 5 Cannot find a cocktail suitable for this one.  Best served chilled or with an ice cube according to Brad Thomas Parsons in his book- Amaro- the spirited world of bittersweet herbal liqueurs   Punch Fantasia 35% ABV Distilleria Varnelli Pievebovigliana Muccia Italy. SIPS-4 Martinica  recipe 1 oz Punch Fantasia ¾ oz apricot brandy 2 tbsp cane sugar ¾ oz partly whipped cream Heat first 3 ingredients and pour into a hot drink glass.  Garnish with a layer of partly whipped cream. Courtesy of the Varnelli website  http://www.varnelli.it/sites/default/files/usa_fantasia_a5.pdf   Amaro Lucano 28%ABV  – Lucano 1894 S.R.L Pisticci Scalo Italy  SIPS-3 Smithstreeter cocktail 1 oz rye whiskey 3⁄4 oz Amaro Lucano 1⁄2 oz cold-brew coffee 1⁄4 oz Demerara syrup 2 dashes orange bitters tonic water lemon twist to garnish Combine the rye, Amaro Lucano, cold-brew coffee, Demerara syrup and orange bitters in a mixing glass filled with ice. Stir until chilled and strain into a highball glass filled with crushed ice. Top off with tonic water. Add more crushed ice if needed. Garnish with the lemon twist. Courtesy Brad Thomas Parsons on the website Tales of the Cocktail https://talesofthecocktail.com/recipes/smithstreeter/ (https://talesofthecocktail.com/recipes/smithstreeter/)   Averna Amaro Siciliano 29% ABV Averna Group Caltanisetta Sicily SIPS-4 The Revelator Cocktail .5 OZ AVERNA 2 OZ...

This week, we’re excited to welcome ED LEVINE and the STARS OF SERIOUS EATS—J. Kenji López-Alt, Maggie Hoffman, and Carey Jones—to Salt + Spine, the podcast on stories on cookbooks.This episode was recorded in front of a live audience at The Civic Kitchen in San Francisco.Ed Levine is the founder of Serious Eats, the James Beard-winning food website, and author of Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption.J. Kenji López-Alt is the chief culinary consultant for Serious Eats and author of James Beard-winning The Food Lab: Better Home Cooking Through Science.Carey Jones is a former managing editor and New York editor for Serious Eats. She’s the author of Brooklyn Bartender: A Modern Guide to Cocktails and Spirits and Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail.Maggie Hoffman is the founding editor of Serious Eats: Drinks and a former managing editor of the site. She’s the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit and Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion. She previously appeared on Salt + Spine here.Also in today’s show:We’re chatting with Sierra Tishgart, co-founder of Great Jones, about The Book of Bread by Judith and Evan Jones. See more on the Great Jones Instagram.Bonus Salt + Spine Features:Recipe: Classic Cherry Pie by Stella Parks See acast.com/privacy for privacy and opt-out information.

Maggie Hoffman, the original “Hello, Listener” is here with her new book, BATCH COCKTAILS!Topics: Sugar. Lunch but it’s breakfast. Train eating. Totes. Retail Nightmares with Alicia and Jessica. Remix. Pants on the inside. She’s got a deep voice, too. Connie Britton is a treasure. Esoteric HI-CHEW. Burger Rings. Weed City. Sloughed off flesh. Truffles in your underpants. A very brief statement on Peep’s. My favorite book of the Bible. It’s Hello, Listener! Julia Bainbridge’s podcast, The Lonely Hour.Follow Maggie Hoffman on Instagram and Twitter.Buy her book, BATCH COCKTAILS!Follow CarbfacePod on Instagram and Twitter.Our PO Box:CarbfacePO Box 595New York NY 10185

“Rice is culture”—the spiritual spine of a new restaurant in Harlem—is one of the many big ideas chef and award-winning cookbook author JJ Johnson tackles in this spirited episode. We also go over how the media covers African-American food and the economics of running restaurants in New York City, and he relives a recent trip he took to Puerto Rico.Also on the show, writer Maggie Hoffman talks about her new book, Batch Cocktails. Just in time for all of those backyard parties.

There’s an art and science to making fresh-tasting, icy cocktails for a crowd from a pitcher or a punch bowl. Learn to make perfect batch cocktails so you can back away from the shaker or bar cart and actually enjoy the food, friends, and family at your own party. Cocktail writer Maggie Hoffman shares tips and tricks from the best bartenders in the country, along with recipes for nuanced, perfectly scaled-up cocktails specifically meant to fill pitchers and punch bowls. Also this week, since summer is right around the corner, Faith and the gang dream about all the classic summer foods they can’t wait to dig in to: lobster rolls, tomato sandwiches, hamburgers, hot dogs, potato salad, berries and more.    Support the show.

We’re testing the Reina Punch Cocktail from Batch Cocktails by Maggie Hoffman. We taste 2 tequilas, 4 pinot noirs and have a lot of fun. Understand how testing a recipe works and take a peek inside our test kitchen to hear how we blend, balance and create a delicious cocktail. Take a listen... Join us at Now That’s a Mouthful as a Recipe Tester or signup for our Weekly Updates.  You can keep the conversation going by joining us on Facebook, Instagram and Twitter, and tag us by using #NTAMgrams #nowthatsamouthful and #mouthfulpodcast

We’re testing the Reina Punch Cocktail from Batch Cocktails by Maggie Hoffman. We taste 2 tequilas, 4 pinot noirs and have a lot of fun. Understand how testing a recipe works and take a peek inside our test kitchen to hear how we blend, balance and create a delicious cocktail. Take a listen... Join us at Now That’s a Mouthful as a Recipe Tester or signup for our Weekly Updates.  You can keep the conversation going by joining us on Facebook, Instagram and Twitter, and tag us by using #NTAMgrams #nowthatsamouthful and #mouthfulpodcast

In Ep. 60, we sit down with women leading the charge in the beverage industry. First, meet the efficient, crowd-pleasing batch cocktail, the contemporary craft take on the punches of yesteryear. Next, how much hard work does it take to build community through a passion for beverages? And our insiders discuss the pervasive skepticism and misogyny women face in the male-dominated drinks industry.Episode 60 of "The Four Top" is online from May 6.

Join us as we chat about easier entertaining with Maggie Hoffman (@MaggieJHoffman). Formerly the managing editor at Serious Eats where she created spinoff Serious Eats: Drinks. Maggie is a San Francisco-based food and drink writer. She also wrote One Bottle Cocktails and is currently touring to promote her new book Batch Cocktails for Ten Speed Press (@TenSpeedPress). Dear friend of the show, Kimi Winkler (@Kimi.Winkler) stops by to chat with us about Novo Fogo Cachaça (@NovoFogo) and share with us a rare (only 96 bottles produced!!) barrel aged expression.

On today's episode of THE FOOD SEEN, drinks writer Maggie Hoffman has shaken and stirred amongst the best bartenders in New York City while at Serious Eats, and now sidles up to the bar in San Francisco for the Chronicle. While her passion for potables has already produced a book on One-Bottle Cocktails, it's her unquenchable thirst that's brought about Batch Cocktails, her most recent addition to libation lit. Raise your glasses, nay, pitchers, and cheers to all the drinks made-ahead. Photo courtesy of Ten Speed Press The Food Seen is powered by Simplecast

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Rose Levy Beranbaum & Woody Wolston It's episode two of Baking Week! Today, we're excited to welcome Rose Levy Beranbaum and her collaborator, Woody Wolston to SALT + SPINE, the podcast on stories behind cookbooks. Rose has written a dozen baking books, including the iconic The Cake Bible, first published and 1988 and now in its 55th printing. Rose went on to produce other iconic works, like The Bread Bible, The Baking Bible, and Rose’s Heavenly Cakes, and now she’s back with her latest, Rose’s Baking Basics. This latest book is true to Rose’s meticulous attention to detail, and bolstered by step-by-step photos for every recipe, excellent for in Rose’s words “the occasional baker or the ardent enthusiast.” And it’s full of expert tips and science tricks to help you master these recipes. On this episode of Salt + Spine’s special Baking Week, we sat down with Rose and Woody at the San Francisco’s The Civic Kitchen to talk about some tricks behind great baking, Rose’s collection of best-selling and iconic baking books, and their cookbook influences. Read More: Rose Levy Beranbaum's Favorite Cookbooks // by Maggie Hoffman, Serious Eats Bonus SALT + SPINE Features: Recipe: Triple Lemon Velvet Bundt Cake by Rose Levy Beranbaum Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome Maggie Hoffman to SALT + SPINE, the podcast on stories behind cookbooks.Maggie is a food & drink writer and author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit. She founded the drink section of Serious Eats in 2011 and later served as the food site's managing editor. Today, she's a freelance writer and author covering the explosion of craft drinking -- from beer to cocktails -- forming connections with hundreds of bartenders across the country and around the world. Her first book helps home drinkers make no-fuss, fun and delicious cocktails with recipes focused on fresh ingredients that are already on your shopping list.START COOKING TODAY: Bookshop | Amazon“There’s never been a time where what you drink at a bar has been more different from what you can make for yourself at home.”— MAGGIE HOFFMANWe sat down with Maggie at San Francisco's The Civic Kitchen cooking school to talk about her love of cookbooks, uncomplicated but refreshing cocktails, and how she recipe tested hundreds of cocktail recipes. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Maggie Hoffman Maggie founded the drinks section of [Serious Eats] 1 in 2011. On The Joy of Simple Cocktails by Maggie Hoffman // Saveur The Best Budget-Friendly Summer Wines by Maggie Hoffman // Serious Eats 3 Twists On A Classic Spritz You Can Pull Off Like A Pro // Wine Oh! Tv Bonus SALT + SPINE Features: Recipe: Slippery When Wet Recipe: Grilled Margarita Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Cocktail lovers rejoice! Drinks writer Maggie Hoffman’s new book, The One-Bottle Cocktail, is filled with creative drink recipes that include a single spirit, plus fresh ingredients—think fruits, veggies, herbs, and spices—you likely have in your fridge or pantry right now. Maggie is with us for the whole hour. Think of it as a cocktail party! Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

For this week’s episode, we feature Maggie Hoffman and her recent book  “The One-Bottle Cocktail”, a collection of drinks recipes with a seasonal and culinary bent that focuses on using just one type of spirit per drink. We spoke about what ingredients can replace liqueurs and amaros and modifiers in a cocktail so you don’t have to spend a ton of money to make your favorite drinks.  The featured cocktail this week is a refreshing strawberry-gin drink, created by Shannon Tebay Sidle of New York’s Slowly Shirley and Death & Co. Slippery When Wet- Makes 1 drink 1 large or 2 small ripe strawberries, halved ¾ ounce fresh lemon juice ½ ounce undiluted honey 2 ounces gin 1 heaping teaspoon plain Greek yogurt Garnish: freshly ground black pepper and a vertical slice of strawberry Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice. links:  Maggie Hoffman's Website The One-Bottle Cocktail   Maggie Hoffman's Social Links: Instagram Facebook Twitter   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

In this week's episode of Eat Your Words, host Cathy Erway is joined by Maggie Hoffman, author of The One Bottle Cocktail. She tells us how to make cocktails approachable in the home; how to pair food and cocktails; and the magic of bringing back the cocktail hour. We're delighted to share one of Maggie's recipes; courtesy of One Bottle Cocktails, by Maggie Hoffman, 2018 Ten Speed Press: SLIPPERY WHEN WET "Makes 1 drink I adore this fragrant and refreshing strawberry-gin drink, created by Shannon Tebay Sidle of New York’s Slowly Shirley and Death & Co. The secret ingredient is a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture. The final result isn’t sweet or smoothie-like; this is definitely still a cocktail. A sprinkle of freshly ground black pepper highlights the gin’s herbal character, but I also like this drink with grassy blanco tequila or a full-bodied aged rum. If your fridge doesn’t dispense crushed ice, fill a freezer bag with cubes, wrap them in a dish towel, and go wild with a meat tenderizer or rolling pin.  1 large or 2 small ripe strawberries, halved  ¾ ounce fresh lemon juice  ½ ounce undiluted honey  2 ounces gin  1 heaping teaspoon plain Greek yogurt  GARNISH: freshly ground black pepper and a vertical slice of strawberry  Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice. " Eat Your Words is powered by Simplecast

In this episode, we chat with cocktail writer Maggie Hoffman, author of The One-Bottle Cocktail. Some of the topics we cover in this episode include: How Maggie came up with the concept for the One-Bottle Cocktail, and who she wrote it for The essential bottles to have on your bar if you’re looking to make a one-bottle drink. Which fresh ingredients to have on hand if you want to up your home bartending game Thoughts on simplicity and complexity in cocktails And much, much more.  

For this episode I had a chance to speak with Maggie Hoffman, who is the new author of “The One Bottle Cocktail: More than 80 recipes with fresh ingredients and a single spirit.” If you have a moment, Maggie and I would greatly appreciate you leaving an Amazon review. I’ve linked to the book below. As for the interview itself, Maggie and I talked about her time growing up in Portland, why she choose to go to Princeton, which is probably not something that you’d guess, her first job out of college, and the process of writing a book, which for this one, only took her 12 weeks. I hope you all enjoy, cheers folks. The One Bottle Cocktail link HERE Maggie’s Instagram: @maggiejhoffman Shots of History Instagram: @shotsofhistorypodcast Shots of History Website: http://shotsofhistory.com/  

Caroline Schiff (@pastryschiff) is a self-taught pastry pro whipping up gorgeous layer cakes, glazed donuts, countless cookies, and more for The Greene Grape in Brooklyn. She talks to host Kerry Diamond (@kerrybombe) about her mentors, like Chef Sohui Kim of The Good Fork and Insa; why she’s birthday cake obsessed; and what she’s doing with browned butter these days. We also talk about her awesome Instagram account and her equally awesome head of hair, which is part Kate Bush, part Anne of Green Gables. Also stopping by is cocktail authority Maggie Hoffman (@maggiejhoffman). Maggie’s new book, One-Bottle Cocktail, features dozens of recipes for cocktails you can make at home with easy-to-find ingredients. Maggie talks about being a mom and not being a bartender, and she name checks a few of her favorite female mixologists. Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more. Radio Cherry Bombe is powered by Simplecast

This week, Damon and Sother are joined by Maggie Hoffman, author of the new book The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit, which will be published by Ten Speed Press in March 2018. Hoffman writes about cocktails, spirits, food, beer, and wine. She founded the drinks section of Serious Eats in 2011, and served as the managing editor for the James Beard award-winning site. The Speakeasy is powered by Simplecast