Podcasts about nyt cooking

Does a dinner party have to be “perfect” to be memorable? And what are the keys to ease and success when hosting? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!We're sharing menus from two separate dinner parties – one that felt easy, and one that was slightly more ambitious. We learned a lot by swapping notes about what worked well and what didn't go quite like we imagined. By the end of this episode, you'll learn how to make your next hosting experience stress-free, and you'll also discover the best recipe for a bubbling pan of cheesy stuffed shells layered with rich tomato sauce. It's a make-ahead friendly dish that's perfect for gathering friends at your kitchen table. You'll also discover our favorite layered salad, a vegetarian update of a Midwestern classic that's ideal for meal prep or can easily stand out at your next potluck.Tune in for a quick dose of home cooking inspiration!LinksIna Garten's stuffed shells recipe – Sonya skips the egg, and adds fresh thyme instead of Italian seasoning + grated parm or pecorino on topSonya's challah recipe can be found in her cookbook: BraidsSonya's fava bean mint dip recipe Butter swim biscuits by Naz Deravian from NYT Cooking Kari's 10-Layer Midwestern-inspired Salad from our Substack (it's free to subscribe!)Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellosGrilled fruit en papillote from Gourmet Magazine***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland!

Too hot to cook — but still searching for something satisfying, fresh, and fast to get on the table for dinner?In this episode, we're sharing our favorite no-sweat summer dinners, think: refreshing lettuce wraps you can eat with your hands while sitting on the porch, cold noodles slicked with a savory sauce, and creamy tofu so soft it melts on your tongue. Whether you're craving something chilled, charred, or cheesy, this episode is full of realistic, weeknight-ready ideas for getting a satisfying dinner on the table in 30 minutes or less.By the end of this episode, you'll:Learn how to turn peak-season produce into a dinner that takes minutes, like blistered veggie pancakes and an easy sheetpan chicken dinner loaded with peppersGet the scoop on a dreamy one-pot pasta that turns grated zucchini into a tangy, creamy sauce with zero fussStock up on flexible recipes that balance freshness and flavor, like scratch-made flatbread that comes together in minutes, and a 15-minute 5-star noodle dishSkip the sweat and savor the season — press play now and discover the summer dinner shortcuts! ***LinksCold silken tofu with chili soy sauce by The Floured CameraKorean multigrain rice from Maangchi, and a quicker version from Tiffy Cooks that doesn't require soaking Ground turkey, shitake, and cashew lettuce wraps by Cybelle Tondu from NYT Cooking (unlocked), and a vegetarian mushroom tofu PF Chang copycat recipe30-minute sheetpan chicken fajitas from Midwest Foodie BlogCaprese chicken by Ree Drummond can be served with Ciabatta or focaccia – we love Carolina Gelen's focaccia recipe Jamie Oliver's Eggplant Flatbread, and a simple yogurt flatbread from Smitten Kitchen (but this one has you let the dough rest for 30 minutes)Farfalle with yogurt & zucchini by George Germon and Johanne Killeen for Food & Wine Cold noodles with zucchini by Erik Kim for NYT Cooking (unlocked)

Have you ever wondered what to do with the bean liquid from a can or pot of beans? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a strawberry-studded shortcake that's easy, make-ahead, and party-ready. You'll also get inspired to taste summer's jammiest berries thanks to Sonya's foraging and farmers' market shopping tips. Plus: we answer a listener's question about what to do with bean liquid from the can -- what to keep, what to rinse, and how bean broth might upgrade your soups, stews, and even baking.Tune in for a quick dose of home cooking inspiration!***Links:Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) MFK Fisher's How to Cook a Wolf and Tamar Adler's An Everlasting Meal So many ways to use aquafaba! From Plant Based Folk, and a few more from America's Test Kitchen.For aquafaba, typically 3 tablespoons is used for 1 whole egg, and 2 tablespoons for 1 egg white***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland!

Ready to fire up the grill, but tired of the same old burgers and hot dogs? What if your entire meal—from salad to dessert—could be cooked outdoors? This week, we're sharing 8 easy, meatless grilling recipes that take advantage of peak summer produce. From surprising salads to hearty mains and potluck-friendly sides, these recipes are vegetarian, full of flavor, and can be cooked on any grill… no oven required!By the end of this episode, you'll discover: How to char veggies perfectly and serve them with easy, restaurant-quality homemade sauces Why making homemade ricotta (it's so simple!) is the key to a stunning grilled veggie platterA make-ahead salad that's perfect for meal prep or bringing to a potluckPress play now and transform your summer grilling routine with 8 veggie-forward recipes! ****Visiting Portland? Or are you a local? For more Food Friends inspiration, book a farmers' market tour with Sonya!****Links:Mains -Summer ricotta with grilled vegetables from Smitten KitchenBuffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellosSalads - Grilled corn panzanella by Ali Slagle for NYT Cooking (unlocked) Grilled broccoli salad with ciabatta croutons from Delish, Kari would serve this all on one sheet pan instead of individual portions Sides -Grilled eggplant mojo de ajo and basil salsa verde from the Gjelina CookbookCharred sugar snap peas with buttermilk aioli, you could also do this with Romano beans or green beans!Desserts -Grilled fruit en papillote from Gourmet MagazineBrazilian grilled pineapple (or mango too!) with coconut ice cream or sorbet****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @

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

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

Links:Endive and snap pea salad with parmesan dressing from Bon Appetit – but we like to use our own creamy lemon parmesan vinaigrette Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berriesSonya's “galette with any fruit” recipe, we love using Nicole Rucker's pie dough technique from recipe in Fat & FlourTube of marzipan for the bottom layer of your galette***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland!

Drowning in recipes? Whether you've got stacks of cookbooks, screenshots galore, or a folder full of old magazine clippings, figuring out how to organize the recipes you love (or want to try) can feel overwhelming. In this bite-sized episode, we share what's working for us and how to make your recipe stash more usable and inspiring.We're also sharing the best things we ate this week to inspire each other—and you!By the end of this episode, you'll discover two quick, kid-friendly ways to turn a pound of ground meat into a flavorful, filling dinner, and you'll learn simple, effective ways to organize all those recipes you've bookmarked, ripped out, or saved on your phone.Tune in for a quick, satisfying dose of home cooking inspiration—plus practical answers from our kitchen hotline!***Links:Ground beef taco filling similar to what Kari and Sonya make, from Feel Good Foodie “Middle School Tacos” by Sam Sifton for NYT Cooking - the kind Kari grew up withA simple version of Arayes from All Recipes, and arayes packed with more herbs from Little Spice JarPaprika recipe organizer app, suggested by our listener Roy***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What's the best thing you've ever made with a pound of strawberries? Whether you've picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we'll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they're in. By the end of this episode, you'll:Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade, and a way to use up those past-their-prime berries for a tangy, refreshing drink.Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! ***Links:Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn't enough Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)Ina Garten's Strawberry Country CakeDouble strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) Sonya's strawberry tiramisu and watch her make it on ABC/KATU's AMNWGabrielle Hamilton's strawberry milk from her cookbook Prune, via Smitten Kitchen How to make strawberry shrub with two separate techniques from Food52Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook

Kelly and Lillian read their favorite NYT Cooking recipe notes

When's the last time you made a burger at home that was better than takeout?Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it's easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you've got pro tips from two former personal chefs.By the end of this episode you'll:Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan optionLearn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress).Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor! ***This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes!Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences! ***Links:Homemade smash burger by Kenji Lopez Alt for Serious EatsBacon and kimchi burgers by Wesley Genovart from Food & WineA classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too.Sonya's turkey kotleti (small turkey patties) Mark Bittman's salmon burger from NYT Cooking made with fresh salmon (unlocked)Ina Garten's salmon cakes made with leftover salmonHomemade tartar sauce and Kenji's shake shack sauce from Serious EatsDouble Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu

Are you searching for easy recipes that you can make ahead and might even feed a crowd? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a farmers market-inspired kale and strawberry salad and our go-to chicken salad recipe; both are ideal for lunch prep, or even a laid-back summer dinner. We're also answering a listener's question, and you'll discover how to take two classic chicken dishes and turn them each into make-ahead-friendly braises that make hosting that much easier.Tune in for a quick dose of home cooking inspiration!***Links:Sonya's Strawberry, kale, almond date salad from our Substack, inspired by Emily Park's take on the strawberry, sugar snap pea, turnip salad from Hetty Lui McKinnon's Tenderheart Cookbook Kari's chicken salad from our SubstackThe Silver Palate's Chicken Marbella from NYT Cooking (unlocked)Melissa Clark's sweet and spicy roast chicken from NYT Cooking (unlocked)Sonya's one-pot chicken, potato, and prune dish A gremolata from The Kitchn to top your chicken with ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Ever wonder why your scrambled eggs turn out dry or flat, instead of fluffy and light? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make this chewy, almond-scented amaretti cookie that's naturally gluten-free and perfect with a cup of coffee or tea for your next afternoon snack. Plus, we break down how to cook soft, creamy scrambled eggs for a crowd—ideal for your next brunch or family breakfast. Tune in for a quick dose of home cooking inspiration!***Links:Babkush in Portland for babkas, rugelach, amaretti cookies, and moreOttolenghi's amaretti cookie recipeAli Slagle's scrambled eggs for a crowd recipe from NYT Cooking (unlocked) Alison Roman's perfect buttermilk pancakes Pancake batter dispenser ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Imagine a weeknight dinner that comes together in one pot, feels like a warm hug from the past, and still feels doable after a long day...If you're craving real comfort but feel short on time (and energy), this episode is your shortcut to cozy, crowd-pleasing pasta dishes that don't require juggling pots and pans or stressing over complicated steps. By the end of this episode, you'll learn how to: Reimagine classics like Hamburger Helper and SpaghettiOs. made with rich, caramelized tomato flavor and pantry staplesWhip up a no-cook pasta sauce that's fresh, herbaceous, and surprisingly simpleMake golden, crispy pan-fried gnocchi tossed with greens and feta—think part salad, part indulgent crispinessHit play now to discover your next weeknight dinner winner—without dirtying a sink full of dishes!***Links Homemade hamburger helper from Salt and LavenderOne pot homemade O's by Ree Drummond from Food NetworkPasta e ceci by Breana Lai Killeen for Food & WineHetty Lui McKinnon's crispy gnocchi with spinach and feta for NYT Cooking (unlocked)One pan creamy dill tortellini by Kristina Razon for The KitchenChicken Alfredo by the Daily Gourmet for All RecipesPasta with no-cook tomato sauce by Chandra Ram for Food & WineLemony hummus pasta by Christian Reynoso for NYT Cooking***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Thingies time! We're so excited to sit down with Lana Schwartz, the author of the newest 831 Stories release, Set Piece. We talk favorite character actors, joining ClassPass in 2025, and an incredible podcast season that inspired her book.   Lana's Thingies include ClassPass (she's been hitting up MADabolic, Lucent, Good Move, and New Love City), Lorne by Susan Morrison, Sex and the City rewatches, movie trivia at Syndicated, the Rilo Kiley reunion, and Easy Weeknight Dinners by Emily Weinstein.   Lana got some inspiration for Set Piece while listening to the You Must Remember This podcast season on Polly Platt.   Get more of Lana c/o her book Build Your Own Romantic Comedy: Pick Your Plot, Meet Your Man, and Direct Your Happily Ever After and upcoming 831 events in NYC, LA, and Boston.   Foxtails for all!   Want to stay connected with fellow listeners? Join our Geneva! You can also keep in touch at 833-632-5463, podcast@athingortwohq.com, and @athingortwohq. Last ep airs May 19! Start your store on Shopify and get a $1-a-month trial with our link. Get plant-happy with Fast Growing Trees. Take 15% off your first purchase with the code ATHINGORTWO. Change your clothes (monthly!) with Nuuly and get $28 off your first month when you sign up with the code ATHINGORTWO. Boost your hair with Nutrafol. Take $10 off your first month's subscription with the code ATHINGORTWO. YAY.

Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck? This week we're sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren't just tasty; they're make-ahead winners designed to simplify your week or help you shine at your next potluck.By the end of this episode, you'll learn how to:Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blendBuild a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluckWhip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressingPress play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste! ***LinksSonya's herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)Ina Garten's coleslaw salad (similar to what we discussed, but swap some of the mayo with yogurt!) Jalapeno, lime, coleslaw by Joshua Bousel from Serious EatsWhole Foods copycat cabbage crunch saladCarmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)Alison Roman's pasta with peas and parmesan saladEverything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, LearnErewhon white bean kale salad by Kale JunkieHetty Lui McKinnon's roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked) Lidey Heuk's Taverna salad for NYT Cooking (unlocked)Moroccan carrot salad by Suzy Karadsheh Check out our previous “deli salad” episode from season one!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven? Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.By the end of this episode, you'll:Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making requiredLearn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feastDiscover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or lessHit play and turn your veggie drawer into crowd-pleasing vegetarian meals you'll want to make any night of the week! ***Links:Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada's original version (with meat)Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here's a video of Sonya + Kari's version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm) Mushroom shawarma from Eating Well, or Sonya's eggplant shawarmaRoasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked) Vegetarian stuffed peppers from Love & LemonsEric Kim's Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap tooSweet potato and black bean tacos by Sarah Bond from Live Eat Learn***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also...

Could a one-pot braised chicken dish be the answer to "What should I make for dinner?"In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to cook up a Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that's make-ahead friendly and perfect for feeding a crowd.Tune in for a quick dose of home cooking inspiration!***Links:Sonya's one-pot chicken and potatoes with prunes for The NosherKari tried out Melissa Clark's coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn DeliciousFor more braising dishes, check out our braises episode “Cooking low and slow…” ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What's in season right now? From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors! But what do you cook with all the seasonal produce you bring home?Cooking with early spring produce is exciting, but it can also feel tricky. This week, we're exploring how to turn seasonal ingredients into delicious meals. By the end of this episode, you'll:Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberriesGet foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastryDiscover easy techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta. Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers' market to your table!***Links:Mix of spring vegetables: Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food foreverArtichokes: Sonya's roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokesAsparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbookFennel: Colu Henry's spicy citrus chicken with fennel and crushed olive pilaf from her SubstackSpring peas: Spring pea salad with dates and walnuts from Food Network Magazine Green garlic: Green garlic salsa verde from Wishbone Kitchen Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and Strawbery rhubarb cobbler by Rich Rosendale***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack

Solo restaurant reservations are on the rise, even if many restaurants still limit a reservation to a table for two or more. Priya Krishna, reporter and video host for The New York Times food section and NYT Cooking, looked into why there is such a stigma when it comes to eating out alone. Krishna discusses her reporting and listeners share their favorite spots to dine solo.

What if you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste? If you've ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem.Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you'll: Learn how to build bold, aromatic dishes with simple pantry staplesDiscover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeksGet inspired by Beejhy Barhany's powerful story of food, culture, and communityTune in now to whip up spice-filled meals in no time! Links:Follow Beejhy Barhany, and her restaurant Tsion Cafe, on InstagramGrab a copy of Beejhy Barhany's new cookbook: GurshaBeejhy Barhany's recipes:Red Lentil Stew (Messer Wot) Dabo (Ethiopian Bread)Carrot, cabbage, and potato dish video Teff matzah (and you can source teff flour here)Additional recipes discussed: Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy's recipe in her cookbookHomemade garlic ginger paste from Indian Healthy RecipesKolo snack recipe from Made in HackneyHomemade berbere spice blend recipe from Food.com, or discover Beejhy's unique version in her bookHow to make homemade sea moss gel***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook

Ever had an Orange Julius at the mall? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to blend up a vanilla orange smoothie that will liven up your or snack time (or breakfast routine!). You'll also discover an easy weeknight dinner that takes less than 30 minutes and relies on a simple package of ground chicken!Tune in for a quick dose of home cooking inspiration! ***Links:Orange Smoothie (a la Orange Julius) from Gimme Some Oven. For Kari's version she zests as well as the peeled oranges, she also likes to use yogurt or whole milk, and good vanilla paste.Veggie cream cheese from Chef SavvyKeema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

We have Ollie to thank for bringing us this ep about a topic near, if not dear: the headache of feeding ourselves and others. (We have to do this multiple times a day?!?!). The app helps you figure out what to cook, makes your grocery list, and *learns what you like*—it's a whole thing, and we're grateful for the robots for helping us with this task. In related topics: our always-on-hand grocery items and supermarket immersive theater.   Stuff always in our pantries/fridges: Chara's Kitchen Barbeque Sauce, Kewpie Roasted Sesame Dressing (the made-in-Japan version!), Mutti Cherry Tomatoes, Bjorn Qorn (related:nutritional yeast), Chaokoh Coconut Milk, The Rice Factory Rice, Painterland Sisters Skyr Yogurt, Portugalia Market tinned fish.    Recipes we love rn include Eric Kim's shredded chicken in the Instant Pot for Food52, Sarah DiGregorio's salmon and kimchi skillet for NYT Cooking, Smitten Kitchen's slow-roasted sweet potatoes, and the tofu sheet-pan dinner from the cookbook Kid in the Kitchen by Melissa Clark,    Two exceptional easy-cooking cookbooks with companion newsletters: What to Cook When You Don't Feel Like Cooking by Caroline Chambers and Small Victories by Julia Turshen.   Download Ollie today in the app stores or at ollie.ai/athingortwo to save two of the recipes we're cooking most.   What's your grocery routine looking like? Share with us at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva.   Let Ollie help you figure out dinner: Download the free app and use the promo code ATHINGORTWO to cook what we're cooking. YAY.

What if the secret to making effortless, delicious meals was already in your pantry?If you've ever opened your pantry searching for dinner inspiration but ended up cooking the same-old boring meal, this episode is for you! By the end of this episode, you'll: Learn how a staple like tomato paste can be the base of a flavor broth or quick sauce Learn why chefs swear by anchovies to bring an umami punch to countless dishes… including an easy dressing!Find out how Japanese curry cubes are your ticket to a quick dinner with any protein or veggies you have on handHit play now! The secret to flavor-packed cooking is already sitting on your pantry shelf! ***Links:Tomato paste: in Sonya's manti in brothy tomato sauce, and Alison Roman's caramelized shallot pasta, and for our go-to coconut red lentil dishCanned chickpeas: Kari's #1 quick meal = bite-sized pasta with chickpeas, and whatever veg/herbs she has (we also love Serious Eats' pasta e ceci), and a simple chickpea salad is always a great base for a bigger salad. We love a simple chickpea coconut curry, and also using a can for a 5-minute hummus! Anchovies: Discover what to do with a tin of anchovies from Serious Eats, and we love them for a simple dressing, and as the base of pasta sauces like Midnight pastaCoconut Milk: for a 30-minute veggie coconut curry from Minimalist Baker, and for Coconut Miso Salmon Curry from Kay Chun for NYT Cooking (unlocked), and in Kari's sunny chicken soup with lemon and coconut milkTahini: Some of our favorite tahini brands: Soom,

Melissa Clark is the author of more than 30 cookbooks, and a writer at the New York Times, where she appears in a weekly cooking video series.  She's known for her passionate, but casual, approach to cooking, and her love of anchovies. Emily Weinstein is the editor-in-chief of NYT Cooking and Food whose latest book is “Easy Weeknight Dinners”.  On February 10, 2025, Melissa Clark and Emily Weinstein came to the Sydney Goldstein Theater to be interviewed by San Francisco Chronicle food critic MacKenzie Chung Fegan.  

Are you craving more ways to incorporate greens into your meals but are feeling stuck and uninspired?If you're bored with the same old way of cooking greens, or are simply not sure where to start, this episode is here to help! We're breaking down simple techniques and recipes to bring out the best in dark, leafy greens of all kinds–– from earthy kale to tender Swiss chard!By the end of this episode, you'll:Master basic techniques for stir-frying and sautéing your favorite greens like kale, bok choy, and spinachDiscover easy one-pot recipes you can make with any green you can findLearn two creamy, decadent ways to make collard greens–– including one that's completely vegan and gluten-free!Tune in now and learn how to transform your greens into dishes that will leave everyone asking for more!***LINKS:Ali Slagle's one-pot beans, greens, and grains from NYT Cooking (unlocked)Collard green gratin by Joseph Lenn from Bon AppetitCoconut creamed collard greens by Gregory Gourdet, Chef and owner of kann restaurant You can find the recipe for coconut collards and coconut grits in the cookbook Coconuts and Collards by Von DiazPotato kale and scallion cakes from Smitten KitchenAyse's recipe for Turkish pojaca from SonyaCollard greens stuffed with pine nuts, currants & rice from Martha Rose Shulman via NYT Cooking (unlocked) Dad's stir-fried bok choy from Made with LauSwamp soup (also known as green garlic and ginger and rice soup) from Wishbone Kitchen ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Have you ever struggled to get dinner on the table after a busy day? What if you could easily whip together a one-pot meal that's dinner-party-worthy in your slow cooker? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a weeknight chicken stew that effortlessly braises in your slow cooker (or stove top!) and gets a fresh boost from pantry staples right before serving. You'll also discover a classic cornbread recipe with irresistibly crispy edges (that's naturally gluten-free) and comes together in minutes. Tune in for a quick dose of home cooking inspiration! ***LinksSlow cooker spinach-artichoke chicken stew by Sarah DiGregorio from NYT Cooking (unlocked)Stormie Monday's Soul Food Grill in Fort Worth, TexasSouthern cornbread recipe similar to Kari's great-grandmother's – just makes a larger batch, and be sure to use yellow cornmeal, a preheated cast iron skillet, and generous pats of butter for serving. Adrian Hale's recipe for: “Communal Table Bread - My easiest first bread recipe”***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Whether you're having a busy week, or fully moving house, how do you get dinner on the table when you need it the most? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover the tips to make a hard week easier, whether that's with help from the pantry, or help from a friend. You'll also learn about a craveable vegetarian pasta dish made with heaps of meltingly tender cabbage. Tune in for a quick dose of home cooking inspiration! ***LinksLombardi's Pizza on GoldbellyBrowned butter bucatini with charred cabbage by Ham El-Waylly via NYT Cooking (unlocked) Another favorite from Ham El-Waylly: Cauliflower Salad Sandwiches from NYT Cooking (unlocked)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make pillowy potato vareniki – because nothing beats a homemade dumpling on a cold day! You'll also want to swap out your roast salmon for a cozy miso coconut salmon curry that's light but still hearty and comes together in less than 30 minutes.Tune in for a quick dose of home cooking inspiration! ***Links:Sonya's pelmeni (Siberian dumplings), her potato vareniki video/recipe, and her cherry vareniki (dumplings) recipe – the dough can be used with any filling!Potato vareniki (dumplings) from The New BaguetteCoconut Miso Salmon Curry by Kay Chun, from NYT Cooking (unlocked) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

The boys talk about the Oscar nomination snubs and surprises, as well as Travis Kelce and the aggressive titles of the NYT Cooking emails --- WANT EPISODES COMMERCIAL-FREE? Join the $8 Tier! Share the gift of gay all year round! https://www.patreon.com/RealityGays/gift JOIN RealityGays+ for exclusive content  + Patreon  https://www.patreon.com/RealityGays or  + Supercast  https://realitygaysmulti.supercast.com/  + Apple Subscriptions https://podcasts.apple.com/us/podcast/reality-gays-with-mattie-and-poodle/id1477555097  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

What's the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you've ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, this episode will give you the foolproof techniques and tips for braising success. By the end of this episode you'll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised-dish your next go-to for hostingTune in now to bring the magic of braising into your kitchen this season!***LINKS:Tyler Florence's wine-braised beef brisket recipe Beer-braised brisket with onions from Food.com, and one for the slow cooker from The KitchnGeorge Graham's Smothered Pork Chops with andouille, which are richer than his wife's Roxanne's version (and Kari describes both versions in the ep!). Here's a simpler recipe, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim's garlic-braised chicken recipe from NYT Cooking (unlocked) Amateur Gourmet's braised chicken recipe and videoSamin Nostrat's soy-braised short rib recipeGinger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked) Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)Braised leeks from Fox and Briar***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack...

Are you feeling the chill in the air and looking for a cozy meal to warm you up?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to whip out your big pot to cook up a spicy, aromatic, Moroccan stew that is full of veggies. You'll also discover the tips to making the easiest, most delicious, buttery, garlicky noodles for a quick weeknight supper.Tune in now for a quick dose of home cooking inspiration! ***Links:Lamb and chickpea stew from Jo Cooks, similar to what Sonya made, and an Instant Pot version from Zestful kitchen Ali Slagle's lemon garlic linguine from NYT Cooking, and a similar recipe (with a little less butter) from Pinch & Swirl ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Can the aroma of freshly baked bread or a pot of steaming golden soup offer comfort and connection to those in your community during times of crisis?In moments of uncertainty, like natural disasters or personal hardships, food can be more than sustenance — it can be a source of hope, normalcy, and care. This week we're diving into practical ways to support your community through cooking... turning simple meals into powerful acts of kindness.By the end of this episode, you'll:Discover our go-to dishes for comfort and nutrition: like a chewy breakfast cookie, a big pot of chicken soup, and an easy sheet pan mealLearn practical tips for meal deliveryGet inspired with impactful ways to make a difference even when you can't cookTune in now to uncover how cooking homemade meals can make a meaningful difference, one thoughtful dish at a time!***Links:Our easy sourdough episode, and Adrian Hale's recipe for: “Communal Table Bread - My easiest first bread recipe”You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram Order her cookbook: Mama BreadZoe Francois' breakfast cookies from her cookbook Zoe Bakes CookiesSonya's stuffed cabbage and her golden chicken soup with matzo ballsFarro and cauliflower parmesan by Sarah Di Gregorio for NYT Cooking, and Smitten Kitchen's crusty baked farro and cauliflowerLemony chicken and coconut soup from our Substack Similar to what Sonya makes, sheet pan chicken thighs and roasted sweet potatoes from Paleo Grubs (modify to your liking with spices, or additional veggies!)How to make overnight oats from The Kitchn***Got a cooking question? Leave us a message at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's debut cookbook Braids...

Bored of the same old side of steamed or roasted broccoli? Let's change that! Whether you're looking for quick weeknight meals, vibrant salads, or rich vegetarian mains, this episode is full of broccoli boosts! By the end of this episode, you'll discover:A crispy sheet pan meal that will liven up any night of your weekThe broccoli salad with an unexpected dressing that's designed for meal prep or potlucksA surprising technique that transformers broccoli into a meltingly soft addition to pasta or crostiniTune in now and discover how to make broccoli the most exciting part of your plate! ***Links: Three ingredient smashed crispy Parmesan broccoli from Live Eat LearnRoasted broccoli with nutritional yeast from Something Nutritious – Kari likes to cut up the florets super small so they're more popcorn-sizedSonya's sheetpan crispy harissa tofu, chickpeas, and broccoliRoasted broccoli + chickpeas with herb jalapeno topping can be found in Cook Beautiful by Athena CalderoneQuinoa and broccoli spoon salad by Sohla El-Waylly for the NYT CookingHetty Lui McKinnon's broccoli, date, and pistachio saladPecorino Fried Bread with Broccolini by Melissa Clark for NYT Cooking, or try Smitten Kitchen's broccoli melts for something similarAlice Waters' long cooked broccoli from The Art of Simple FoodRoasted broccoli and potato tacos with fried eggs by Kay Chun for NYT Cooking, and here's the same recipe via the Baltimore Sun***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Today's guest is Genevieve Ko, deputy editor and columnist for the Food section of The New York Times and NYT Cooking. Each holiday season, the Times celebrates Cookie Week, which features show-stopping treats made by their Cooking team all-stars. Contributors this year include Cherry Bombe faves Melissa Clark, Claire Saffitz, Samantha Seneviratne, and Sohla El-Waylly. Genevieve coordinated this year's package and joins host Kerry Diamond to talk all about the cookies that made the cut and how everything comes together. They chat about the 2024 Bûche de Noël cookies, turmeric lemon crinkles, and cheesecake stuffed ginger cookies, just to name a few.Genevieve also shares how she got her start in food media, what it was like working with journalist Mark Bittman and Chef Jean Georges, dreaming about cookies, and more. Click here for Claire Saffitz's Bûche de Noël cookie recipe from this year's NYT Cookie Week.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Genevieve: Instagram, website, NYT Cookie WeekMore on Kerry: Instagram

THE SHOP AROUND THE CORNER—“I was a publication designer for 20 years, making book covers at Knopf with Sonny Mehta, Carol Carson, and Chip Kidd. Later, in the early aughts, I made stories and books—and other things—at Martha Stewart Living. Then I took a brief adventure to graduate school—to learn a new trade. And finally I moved to The New York Times, where I helped create several of its legendary digital products, like NYT Cooking.In December 2020, I bought a building on the Delaware River—and opened the Frenchtown Bookshop.My name is Barbara deWilde … and this is The Next Page.”—This episode is made possible by our friends at Mountain Gazette, Commercial Type, and Freeport Press. Print Is Dead (Long Live Print!) is a production of Magazeum LLC ©2021–2024

Vaughn Vreeland is a supervising video producer overseeing the test kitchen studio team for NYT Cooking. He's also a passionate baker and home cook, and he develops recipes for the Times. Today we had Vaughn in the studio to talk about what happens behind the scenes and about bringing the annual cookie package to life.Also on the show, Aliza and Matt talk through their go-to holiday baking recipes, as well as mention a couple they each will be trying out. Lastly, they strategize their entries for the 2nd annual Crown Publishing Group office cookie contest, which they will be entering in.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM VAUGHN: Meet Your New Thanksgiving Pie [NYT Cooking]How to Make the Perfect Chocolate Chip Cookie ... Even Better? [YouTube]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this Thanksgiving, enjoy some of our favorite recent conversations:As our centennial series continues, Irene Kearns, digital program manager for Native Knowledge 360° at the National Museum of the American Indian, part of the Smithsonian Institution, talks about how indigenous people's history and stories have been taught and how that's changed.10 years after his comedy album "Mandatory Fun" became the first comedy album in history to hit number 1 on the Billboard charts, "Weird Al" Yankovic, musician, comedian, and actor, looks back on his career parodying hit pop songs, previews his latest single "Polkamania!", and takes calls from his multi-generational fanbase.Stacey D'Erasmo, novelist, literary critic and the author of The Long Run: A Creative Inquiry (Graywolf, 2024), talks about her new book and what she discovered about how artists keep their creativity going throughout their lives.The New York Times Cooking app marks its 10th anniversary earlier this year. Emily Weinstein, editor in chief of New York Times Cooking and Food and author of the popular NYT Cooking newsletter "Five Weeknight Dishes", joins to celebrate the decade with a list of the most iconic recipes, and listeners call in to share their NYT Cooking favorites.Kenneth C. Davis, author of the "Don't Know Much About History" series and most recently, The World in Books: 52 Works of Great Short Nonfiction (Scribner, 2024), makes the case for reading vs. screens with curated selections from key works of nonfiction.Lynne Peeples, science writer and the author of The Inner Clock: Living in Sync with Our Circadian Rhythms (Riverhead Books, 2024), reviews the latest science on our internal "clocks" and how to use them to improve sleep and learning.These interviews were lightly edited for time and clarity; the original web versions are available here:100 Years of 100 Things: Teaching Indigenous People's Stories (Oct 14, 2024)"Weird Al" Yankovic Celebrates 10 Years of "Mandatory Fun" (Jul 19, 2024)Staying Creative Over a Lifetime (Jul 9, 2024)NYT Cooking's Most Iconic Recipes (Sept 19, 2024)Connecting with Circadian Rhythms (Sept 24, 2024) 

Today's guest is Emily Weinstein, the Editor in Chief of cooking and food at the New York Times. Emily joins host Kerry Diamond to talk turkey, sides, leftovers, and the super useful new book from NYT Cooking, “Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat.”Click here for one of the book's recipes, Melissa Clark's Lemony White Bean Soup with Turkey and Greens from “Easy Weeknight Dinners.”This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Emily: Instagram, NYT Cooking, "Easy Weeknight Dinners" cookbookMore on Kerry: Instagram

NYT Cooking writer and cookbook author Melissa Clark joins to talk turkey, whether you're cooking it for the first time or looking for ways to shake things up. She'll share tips and take listener calls.

This holiday season, are you searching for easy party snacks that you can make-ahead so you can relax and enjoy your own party? Whether you're asked to bring an appetizer to a gathering or you're hosting a holiday get-together, coming up with fresh, crowd-pleasing hors d'oeuvres can be a challenge. This episode offers creative party snacks from two former personal chefs who will help you create a memorable party!In this episode, you'll discover:Expert tips for transforming a simple starter like olives and almonds Recipes that can be scaled up for large parties or scaled down for intimate gatherings, with tips from entertaining mavens like Martha Stewart. Decadent ideas that include a bit of caviar, to irresistible comforting appetizers like nostalgic queso dipListen now to discover a world of party snacks that will keep your guests talking and your gatherings deliciously unforgettable!***Sign up for our Substack for more support in the kitchen!***LinksMartha Stewart's blanched snowpeas stuffed with boursin cheeseEndive boats with pear and blue cheese from The Yellow TableAmelia Satlsman's roasted almonds and green olives, you can also find her squash puree for crostini in the The Santa Monica Farmers' Market Cookbook or try this butternut squash puree Three ingredient goat cheese stuffed dates from Live Eat Learn Sonya's beet-cured gravlax Ottolenghi's butternut squash and tahini spreadTarte au soleil from Smitten Kitchen Mississippi roast by Jenn Crippen for All Recipes, and the NYT Cooking version Classic queso dip from All Recipes, and one without the Velveeta from Recipe Tin Eats***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook

Are you in search of a salad that actually tastes exciting AND you can make-ahead for meal prep or your next potluck? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover two winning make-ahead seasonal salads. You'll want to try a colorful, nutty Napa cabbage salad that will hold up for days, or an equally stunning radicchio salad filled with comforting bites of dates and salted walnuts. ****Want more support in the kitchen? We're expanding our offerings and would love your input. Fill out our survey and enter our giveaway!***LINKS:Tune in for a quick dose of home cooking inspiration! Sonya's Napa cabbage salad with peanut dressing Gochujang salmon from Cooking TherapyDavid Tanis' persimmon salad with radicchio and walnuts from NYT Cooking, and radicchio salad with dates and hazelnuts by Joanna Weir from Epicurious Indian pav bhaji from Indian Healthy Recipes, and another from Cook with ManalPomegranate molasses salad dressing by Maureen Abood and whole grain dijon maple vinaigrette from Plays Well With Butter***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat, Emily Weinstein—Editor in Chief of Cooking and Food for The New York Times—has curated some of the greatest hit dishes from Melissa Clark, Eric Kim, Yewande Komolafe, Ali Slagle, and more. Weinstein is joined by New York Times staff writer Eric Kim, author of the bestselling cookbook Korean American: Food That Tastes Like Home, for a conversation with Carey Polis, a freelance food editor and consultant, and the author of the “Cheese, Book, Restaurant, Thing” newsletter on Substack. This program was held on October 14, 2024. 

Feeling a chill in the air and looking for a way to warm up after a busy fall day?As the days get shorter and cooler, we crave comfort food that are nourishing, while still simple to make at home. But with so many different recipes out there, how do you choose a soup that will truly hit the spot? Whether you want a quick weeknight option or a slow-simmered weekend treat, this episode will inspire you to make the most of soup season. By the end of this episode, you'll…Discover the viral “Glow Soup” — creamy, nutritious, and 100% plant-basedLearn tips for creating hearty, flavorful broths in your slow cooker or Instant Pot that can be enjoyed as a healthy snack or used to elevate classics like tomato, lentil, or chicken noodleGet creative with root veggies and hearty greens, combining them with pantry staples like smoky spices and coconut milk to take your soup game to the next levelTune in now to learn how to create soul-warming soups that will carry you through autumn and into winter with ease and comfort!***Links:The viral TikTok “Glow Soup” by Maddie Harrington/NutriouslyeasySimilar to Kari's soup: Andouille sausage + black bean soup with fire-roasted tomatoes by Sarah Carey for Martha Stewart, or this sausage, kale, and lentil soup (just swap the tomatoes for fire-roasted ones)Olia Hercules' Tarragon Soup from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & beyondClassic French onion soup with beef stock and white wine, and a mushroom farro version from NYT CookingSlow cooker carmelized onions from Gimme Some OvenParsnip soup options – Easiest parsnip soup form Taming Twins , Carrot-Parsnip Soup from NYT Cooking, and Apple parsnip soup from Dana's TableWhite chicken chili (with 3 different methods!) from Add a Pinch, and a 5-ingredient white chicken chili from Gimme Some Oven***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook

Autumn is apple season. Looking for inspiration in the kitchen with all the apples in the house? Genevieve Ko, New York Times deputy editor and columnist for the Food section and NYT Cooking, gives advice on cooking and baking with apples this season, and we take your calls.

Many of us subscribe to NYT Cooking, the decade-old recipe emporium and offshoot of the venerable New York Times Food desk. This week marks the release of a new cookbook from the New York Times, Easy Weeknight Dinners, and we were thrilled to speak with Ali Slagle and Emily Weinstein, two core members of the NYT Cooking crew. Emily is the editor in chief of New York Times Cooking and Food and the author of the New York Times recipe newsletter Five Weeknight Dishes, which reaches millions of readers every week. Ali Slagle is a cookbook author and a key contributor to NYT Cooking. We spoke with them at a recent live event we hosted at Talea Beer Co. in Williamsburg, Brooklyn.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As the weather turns cool and crisp, what do you do when you've got a counter full of ripe pears or too many apples from an orchard visit? This week, we share 8 recipes for turning crunchy apples, juicy pears, and luxurious persimmons into sweet and savory dishes, from weeknight meals to entertaining-friendly dishes.By the end of this episode, you'll…Learn how to make slow-cooked apple butter that fills your home with warm, comforting aromasDiscover an elegant appetizer that stars fresh pears and is perfect for a stunning brunch or your next dinner partyGet inspired by savory casseroles and crunchy salads that balance fall's sweetest and most vibrant flavors.Hit play now to uncover fresh and easy ways to use fall's most beloved fruits in your home kitchen all season long! ***Links to from this week's show:Skin-on, no sugar, homemade apple sauce from Zero Waste ChefSlow cooker apple butter from Family Food On The Table, and homemade apple butter with the peels onThe Kitchn's guide on apple butterKari's favorite blister-fried peanuts Celery, apple, peanut salad by Joshua McFadden from Bon AppetitThe fennel, sausage, apple casserole recipe can be found in the cookbook Six Seasons: A New Way With Vegetables by Joshua McFadden and Martha HolmbergApple dumpling recipePear, mascarpone crostini recipe can be found in the cookbook Seriously Simple HolidaysPear + mascarpone crostini from Cake-n-Knife Blog Sonya's pear, rosemary, goat cheese galetteEndive salad with pear, pecans, and dijon dressing from the Salad WhispererBittersweet chocolate and pear cake from Smitten Kitchen Fuyu v. hachiya persimmons explainedDavid Tanis' persimmon salad with radicchio and walnuts from NYT Cooking

The New York Times  Cooking app marks its 10th anniversary this month. Emily Weinstein, editor in chief of New York Times cooking and food and author of the popular NYT Cooking newsletter "Five Weeknight Dishes," celebrates the decade with a list of the most iconic recipes, and listeners call in to share their NYT Cooking favorites.

Contributing recipes to NYT Cooking, avoiding the comparison trap, and working with the Barefoot Contessa with Lidey Heuck. ----- Welcome to episode 470 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Lidey Heuck. How Working as Ina Garten's Assistant Kicked Off Lidey Heuck's Career as a Food Creator and Cookbook Author Lidey's first job out of college was as Ina Garten's assistant — yes, you read that right! After 7 years working as part of the Barefoot Contessa team, Lidey has gone on to grow her own business as a food creator. She is a recipe contributor to New York Times Cooking, runs her own food blog, and recently published her first cookbook, Cooking in Real Life. In this interview, she shares more about her experience working at Barefoot Contessa, how she balances creating content for different platforms, what it's like to contribute to NYT Cooking, why she might want to open a brick-and-mortar shop, and so much more. This is an enjoyable listen that will get you thinking about the many different routes a career path as a food creator can take. Hope you enjoy this fun episode as much as we did! In this episode, you'll learn about: Building a Food Career Through Unconventional Paths: Lidey's story proves you don't need a perfect path to land your dream food gig. Working for Ina Garten (the Barefoot Contessa!) launched her career, showing there's magic in unexpected opportunities! Growth Through Diverse Food Experiences: You'll hear about how her time at Barefoot Contessa was just the beginning. She went on to conquer TV shows, big publications, and everything in between. Get ready for some serious food world inspiration! Lidey's Recipe for Success (and How She Balances Her Projects): Lidey's a total rockstar, churning out recipes for her blog, cookbooks, and even the New York Times! We'll uncover her secrets for creating killer content across different platforms and keeping her sanity while doing it. Plus, a peek into what a typical day looks like for this busy bee (and maybe some recipe development tips!). Resources: Lidey Likes Cooking in Real Life: Delicious & Doable Recipes for Every Day (a Cookbook) Barefoot Contessa Snackdive The Lost Kitchen NYTimes Cooking Substack Follow Lidey on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Clariti and Raptive. Learn more about our sponsors at foodbloggerpro.com/sponsors. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

Eric Kim, staff writer and essayist for The New York Times food section, introduces us to his mother Jean's exceptional Korean cooking, and to the suburban Atlanta kitchen he grew up in. It was there that Eric developed a love for traditional Korean cooking, and it was the same kitchen he would return to as an adult to write his debut cookbook, Korean American: Food That Tastes Like Home. His mother Jean was his chief recipe taster, and his inspiration for the delicious Kimchi Jjigae found in its pages. Eric Kim is a New York Times staff writer and essayist born and raised in Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing editor for Saveur magazine, he now hosts regular videos on NYT Cooking's YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q. Hosted on Acast. See acast.com/privacy for more information.