Podcasts about Serious Eats

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

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

Ever feel overwhelmed with what to bring to a potluck or summer picnic? Whether you're heading to a park gathering or a crowded family reunion, choosing the right dish can feel weirdly high-stakes, especially when you want something portable, crowd-pleasing, and easy to make ahead. We've got you! We're sharing all our tips and inspiration to ensure that your dish is the one people can't stop talking about—the one that's gone before you can even grab a plate!By the end of this episode, you'll learn how to make:Two easy sides that you can prepare in individual portionsNo-fuss desserts like a creamy no-bake blueberry cheesecake and a citrusy creamsicle pieHow to make presentation, prep, and adaptability easier so your dish stands out and survives the buffet tableHit play now and walk into your next gathering with a dish that looks great, travels well, and was easy to make!LinksSides: Corniest corn muffins from Smitten KitchenMini pimento cheese ballsSalads:Sonya's rainbow salad recipe from her SubstackJulia Turshen's zucchini, red onion and pistachio salad with a preserved lemon vinaigrette Mains:The famous grinder TikTok sandwich with the salad part + how to assemble the sandwiches from the Country Cook, and a fully vegetarian version from I Heart VegetablesSlow cooker beef sliders from The Defined Dish, and a similar take on slow cooker beef with a Mississippi roast by Jenn Crippen for All RecipesCreamy vegetable casserole, aka Midwest vegetable casserole Foil packs of carnitas from Serious Eats for griddled tacos DesesertsA slightly gussied-up version of a no-bake blueberry cheesecake from Natasha's Kitchen, and an easy classic no-bake blueberry cheesecake made with whipped topping from All Recipes No-bake orange creamsicle pie made with orange marmalade from Every Day Pie, and a no-bake creamsicle pie with shortbread...

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

The BanterThe Guys talk about the drive of hospitality and it isn't what some folks say it is. The ConversationsThe Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.The Inside TrackThe Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve's article about the apple's origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it.“Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025BioGenevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se.  After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes.InfoGenevieve's Honeycrisp articlehttps://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocreCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The alcohol, says J. Kenji Lopez-Alt, came about in young adulthood, when it solved persistent social anxiety and made him the life of the party. As Kenji found tremendous success in food writing and restaurateuring, he found that he couldn't really make it through the day without downing between two and five drinks. This wasn't hard to pull off in the food business, surrounded by booze and a culture that heartily encouraged its consumption. Kenji found that, as is so often the case with mental health, that the reality of the condition didn't match the drunken messy stereotype: his work wasn't harmed, he had strong relationships and a family. It's just that he was an addict. Finally, just a few months ago and in his mid-40's, he decided to get sober.This episode marks the kick-off of the 2025 Max Fun Drive! Check out the fun thank you gifts and become a member of Max Fun!Check out our I'm Glad You're Here and Depresh Mode merchandise at the brand new merch website MaxFunStore.com!Hey, remember, you're part of Depresh Mode and we want to hear what you want to hear about. What guests and issues would you like to have covered in a future episode? Write us at depreshmode@maximumfun.org.Depresh Mode is on BlueSky, Instagram, Substack, and you can join our Preshies Facebook group.  Help is available right away.The National Suicide Prevention Lifeline: 988 or 1-800-273-8255, 1-800-273-TALKCrisis Text Line: Text HOME to 741741.International suicide hotline numbers available here: https://www.opencounseling.com/suicide-hotlines  MaxFunDrive ends on March 28, 2025! Support our show now and get access to bonus content by becoming a member at maximumfun.org/join.

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,

Send us a textIn this episode, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking. She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean cooking shows lately? Lucky for all of us! According to Serious Eats, "Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender. The plant is an endlessly forgiving ingredient with which to experiment, culinarily speaking." Tune in to hear about the cooking process, the surprises along the way, and how trying something new in the kitchen can be both exciting and delicious. Episode Links~~~~~ Miso & Gochujang Braised Short Ribs Recipe~ Braised Lotus Root Recipe~ Pickled Radish Recipe~ Chatsworth Farm Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Episode 168: Sohla El-WayllyThis week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here: Instructions for Becoming a Better Cook. In this episode, we hear from Sohla about her childhood, growing up in the San Fernando Valley and watching her mother prepare elaborate, multi-course Bengladeshi dinners for dozens (sometimes hundreds) at a time. And despite a phase as a picky eater, Sohla realized early on that she enjoyed working with her hands—from building furniture (lots of clocks!) to, eventually, cooking.After culinary school and working in fine dining kitchens, Sohla found herself gravitating towards food media, working first with Serious Eats and then Bon Appetit. While not her initial career objective, Sohla has carved a space in the competitive food media world, celebrated for her on-camera work and creative approach to culinary history.With her cookbook Start Here, Sohla created a playful-but-informative tome (600+ pages!) that emphasizes teaching culinary techniques for both sweet and savory cooking. And she's intentionally done so in a way that many such technique-driven cookbooks before it haven't: by rejecting the notion that European culinary technique are supreme, ensuring the book includes recipes from a wide range of cuisines and diets.

We are delighted to have Mary Cressler and Sean Martin on the podcast to talk about their venture, Vindulge.  We talk about how it came about and evolved, especially through the pandemic, when their business model had to change.    Vindulge is a wife and husband team who create delicious ways to enjoy cooking and entertaining outside with family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.   Mary Cressler: Mary Cressler is a wine, food, and travel writer, executive editor of the award-winning blog Vindulge, and co-author of the critically acclaimed cookbook, Fire + Wine, and upcoming Fire + Wine: Backyard Pizza (publishing spring 2025). Mary writes about BBQ and wine on her website, Vindulge, which received an IACP nomination for Best Recipe-Based Blog in 2020 and 2017. Mary is a certified sommelier through the Court of Master Sommeliers, recipe developer, and food and wine writer with credits in Wine Enthusiast, Serious Eats, Weber Grills Online, Barbecue America Magazine, Big Green Egg, Oregon Wine Press, and many more, and is a frequent judge for wine competitions. Sean Martin: Sean Martin started with a career in property casualty insurance. He'd always enjoyed cooking and helped co-found Ember and Vine catering in 2014. After being awarded one of Oregon's best wine country caterers in 2015, he continued to work with Mary on recipe development and ways to create approachable outdoor cooking recipes and helped co-author both books. Sean works with the culinary and beverage partners of Vindulge like Big Green Egg, Alfa Forni Pizza Ovens, and Federalist Wines.   They teach classes on wine, grilling, barbecue, and outdoor pizzas and are featured chefs at events throughout the country. They live on a small farm in Oregon wine country with their twin boys. You find explore hundreds of recipes at www.vindulge.com and follow them at Vindulge at all their socials.   Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with food and lifestyle writer Ariel Kanter, whose Substack is called Rel's Recs, and who fell in love with food by accident.    Growing up as a ballerina, food was not part of Kanter's lifestyle. Then in high school, she discovered the original Japanese version of “Iron Chef” on the Food Network. Kanter loved the experimentation and all of the wild ingredients. Mostly, though, it was the warmth, something Kanter was missing in ballet.    “The ballet studio is beautiful, but I always felt like it was cold, whereas in the kitchen, there is warmth, fulfillment, experimentation,” Kanter explains. “I think that's why I love cooking so much now, and writing about it.”    After college at NYU, and working in an editorial department, Kanter attended the Institute of Culinary Education. Armed with a background in food science and food preparation, she dove deep into writing about food. She has written for “The New York Times,” “Vanity Fair,” “InStyle,” “Serious Eats,” and more.    There were not a lot of food moments in Kanter's youth. However, there was one exception: the Kanter family meringues.    “We had a family recipe passed down on my mother's side,” she explains. “These were the cookie that we made for every birthday, every Jewish holiday.”   Meringues are magical, fluffy and fun. Get the recipe at JewishJournal.com/podcasts.   “That sense of whimsy has never really gone away for me,” she says.    Ariel Kanter talks about her two childhood food memories, her career journey and food philosophy, and the love of cooking and baking she shares with her niece and nephew, and more.   Subscribe to Ariel Kanter's Substack, Rel's Recs and follow @arielkanter on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Ah potatoes! How do we love them? Let me count the ways. Perfectly crispy, salty french fries, golden brown herb coated roasted potatoes, creamy smooth mashed potatoes. The not so lowly spud has  been an intense field of inquiry for our friend Kenji Lopez Alt for years now.  For this week's re-heated episode, he and I take a deep dive into some of the now famous posts he wrote for Serious Eats back in the day. In one, he delves into the mystery of McDonald's French fries and in another he unlocks the secrets of oven roasted potatoes.

We've been watching a lot of “The Bear” and are inspired to create all the delicious and mind-blowing meals. . . . but first, we must learn to chop before we sauteé.   It's the Season Two finale, and Molly and Matt are hitting the kitchen with a special guest, the James Beard award-winning J. Kenji López Alt. Yes, chef!  Learn which cooking tools are must-haves, the best ways to defrost meat, and the most common mistakes made in the kitchen. We're going to help you foster a love for cooking, even if you're a takeout stan. Cited Sources:  “28% of Americans Can't Cook” - Tufts University, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy - Health & Nutrition Letter  “How Eating Out Contributes to Our Diets” - NESTA “2023 Report: Shifting Consumer Eating Habits and Grocery Shopping Habits” - National Frozen & Refrigerated Foods Association (NFRA) See omnystudio.com/listener for privacy information.

The title of this episode is “the last original food blogger,” and this is no exaggeration. Titus Ruscitti has been writing his influential blog Chi BBQ King for more than a decade, publishing dispatches from the Chicago food scene on the no-frills Blogspot platform. It's a throwback publication, tipping to Chowhound and the original Serious Eats, and it's so fun catching up with Titus about all the exciting restaurants he's visited around the Midwest. We talk about Chicago beef, tavern pizza, tacos, barbecue, The Bear (naturally), and his intense interest in Midwestern foodways that has had him visiting Wisconsin, Indiana, and West Michigan regularly. This is a great conversation about one of the world's greatest food cities, and I hope you enjoy it. Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.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 TITUS RUSCITTI OF CHI BBQ KING:Empanadas in ChicagoBig Eating in Southwest MichiganIndienne See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This hour Where We Live, we're sharing a conversation with Sohla El-Waylly. Sohla's a culinary creator, writer, YouTube star…and a new mom. Sohla joined the show in between interviews, making Instagram videos and her baby girl's naps to talk about her first cookbook, Start Here: Instructions for Becoming a Better Cook. You'll also meet Marisa Mendez Marthaller. She's a Certified Postpartum Doula. She's worked in the hospitality industry and has a degree in Food Studies. Those interests and passions come together in her business; Marisa is known as The Soup Doula in New York City. We talk with Marisa about her work and the healing power of soup. GUESTS: Sohla El-Waylly: Culinary creator, writer, and YouTube star. Sohla's work has been featured in The New York Times and Bon Appétit and on Food52.com and Serious Eats.com. Her first cookbook is Start Here: Instructions for Becoming a Better Cook (@sohlae) Marisa Mendez Marthaller (above): Certified Postpartum Doula, she's worked in the hospitality industry and has a degree in Food Studies. She's known as the Soup Doula, based in New York City. This show was produced by Robyn Doyon-Aitken, Meg Dalton and Tess Terrible, with help from Stephanie Stender and Meg Fitzgerald. Our Social team includes Francesca Fontanez, Martha Castillo and Janae Spinato. Where We Live is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Cast iron cookware has a well-deserved reputation for being a kitchen workhorse, going easily from stovetop to oven. And like anything with a cult following, how to take care of it is subject to a lot of debate. Daniel Gritzer is the senior culinary director at Serious Eats, and he joins us to discuss how to season your cast iron and talk about how he uses the cookware.

A lot of the stories that are told about popcorn in history – particularly in North America – are incorrect. Popcorn has been around for a very long time, though its rise to popularity as a snack has accelerated in recent years. Research: “Ancient Popcorn Discovered in Peru.” Smithsonian. Jan, 20, 2012. https://www.si.edu/newsdesk/releases/ancient-popcorn-discovered-peru com Editors “Orville Redenbacher.” Biography.com. April 2, 2014. https://www.biography.com/business-leaders/orville-redenbacher Butler, Stephanie. “ A History of Popcorn.” History.com. Dec. 6, 2013. https://www.history.com/news/a-history-of-popcorn Delgado, Michelle. “The History of Popcorn: How One Grain Became a Staple Snack.” Serious Eats. May 7, 2023. https://www.seriouseats.com/popcorn-history-movie-theaters Dell'Amore, Christine. “Ancient Popcorn Found—Made 2,000 Years Earlier Than Thought in Peru.” National Geographic. Jan. 21, 2012. https://www.nationalgeographic.com/adventure/article/120119-national-popcorn-day-corn-peru-archaeology-food-science Geiling, Natasha. “Why do we eat popcorn at the movies?” Smithsonian. October 3, 2013. https://www.smithsonianmag.com/arts-culture/why-do-we-eat-popcorn-at-the-movies-475063/ Goodspeed, T. H. “Plant Hunters in the Andes.” University of California Press. 1961. https://archive.org/details/planthuntersinan0000good Grobman, Alexander, et al. “Preceramic maize from Paredones and Huaca Prieta, Peru.” January 17, 2011. Proceedings of the National Academy of Sciences of the United States of America. https://doi.org/10.1073/pnas.1120270109 Meyers, F.J. “IMPROVEMENT IN CORN-POPPERS.” Patent No. 171,032. Dec. 14, 1875. https://patents.google.com/patent/US171032A/en?q=(pop-corn)&q=(corn-popping)&sort=old “MICROWAVE KEY TO POPCORN WAR.” New York Times. June 22, 1987. https://www.nytimes.com/1987/06/22/business/microwave-key-to-popcorn-war.html Mola, Roger A. “Then and Now: Pass the Popcorn.” Smithsonian. March 2008. https://www.smithsonianmag.com/air-space-magazine/then-amp-now-pass-the-popcorn-13027292/ “PopCorn: Ingrained in American's Cultural History.” USDA National Agricultural Library. https://www.nal.usda.gov/exhibits/speccoll/exhibits/show/popcorn/early-history The Popcorn Board. “All About Popcorn.” https://www.popcorn.org/All-About-Popcorn/History-of-Popcorn “Popcorn Market Size, Share & Trends Analysis Report By Product (RTE, Microwave), By Distribution Channel (B2B, B2C), By Region (Asia Pacific, North America, Europe, MEA), And Segment Forecasts, 2022 – 2030.” Grandview Research. https://www.grandviewresearch.com/industry-analysis/popcorn-market-report Smith, Andrew F. “Popped Culture: A Social History of Popcorn in America.” University of South Carolina Press. 1999. “Sugar: The First and Last Food Rationed on the World War II Home Front.” National Park Service. https://www.nps.gov/articles/000/sugar-the-first-and-last-food-rationed-on-the-world-war-ii-home-front.htm See omnystudio.com/listener for privacy information.

Thanks for joining Jill Baughan today on Finding Joy ...No Matter What. Make a Joy Box for Someone You Care About: https://jillbaughan.com/joy-box/ Grey, Sarah.  “A Social History of Jell-O Salad: The Rise and Fall of an American Icon.” Serious Eats. February 7, 2023. https://www.seriouseats.com/history-of-jell-o-salad   Kelly, DB. “The Untold Truth of Jello.” Mashed. April 20, 2021. https://www.mashed.com/138856/the-untold-truth-of-jell-o/   Meyersohn, Nathan. “How Jello Lost Its Spot as America's Favorite Dessert.” CNN Business, November 19, 2022. https://www.cnn.com/2022/11/19/business/jell-o-america-dessert-ctpr/index.html   Tarulevicz, Dr. Nicole, Curator. “Jello: America's Most Famous Dessert: Home Everywhere.” University of Michigan Online Exhibits. https://apps.lib.umich.edu/online-exhibits/exhibits/show/jell-o/overview#:~:text=Jell%2DO%20America's%20Most%20Famous%20Dessert%3A%20At%20Home%20Everywhere%20(,no%20one%20class%20of%20people. Connect with Jill: Facebook ~ Instagram ~ Twitter ~  Website  

In this episode, Kenji and Deb talk all about asparagus. You can roast it, puree it, sautee it, grill it, and even eat it raw. It can serve as a snack or as part of a main dish. Did you know it grows in different colors? Hear how Deb prepares asparagus as a family snack and how it can make for a great pizza topping. And it wouldn't be an episode about asparagus without learning about the science behind its notorious side-effect. Recipes mentioned:Snacky Asparagus (from Smitten Kitchen)Shaved Asparagus Pizza (from Smitten Kitchen)Simple Grilled Asparagus (From Serious Eats)Braised Asparagus (from Serious Eats)

Bio: "Hi! I'm Yasmin. Here's a bit about me. Well, a lot about me. A few years ago, I fell in love with the Spanish island of Menorca and have since upended my life as I've sold or donated most of my belongings, save for my cookbooks/books and beloved kitchen items, so I can spend at least half the year in Menorca. You'll find more updates of this particular life period in my newsletter. Food was a happy part of my childhood, likely because my parents were adamant about us gathering around the table for every meal, no matter what crazy schedules we had, and some my favorite memories are around the dinner table. At Cornell University, I planned on being a doctor and even worked at Cedars-Sinai in LA for a year, but I knew deep down that it wasn't the path for me (we always know, don't we?).After making list after list trying to figure out what to do with my life, food and travel kept popping up. So at 23, I moved to NYC to work at a small publishing house and found the Food Studies Master's program at NYU, which felt like a dream come true—we learned about food through the lens of culture, history, politics and so much more, even writing our own food tours in NYC neighborhoods. My final project was a cookbook proposal titled, Dinner with Friends.I then had the very fun job of working on the 2010 Food & Wine cocktail book and freelancing at the magazine. From there, I ran the cooking section of a website as a food editor for two years, when I decided I had had enough of working at a desk and wanted to travel the world. In a fortuitous happening, I became an undercover luxury hotel, restaurant and spa inspector for Forbes Travel Guide for four years, complete with a fake name and credit card (Isabella Harper, if you're curious). She was great. I lived in NYC, LA and London during that time, traveling around the world, from Shanghai to Rio, all over North America, Europe and more, which is when I also learned the joys of traveling alone. During that time, I wrote a weekly recipe column for Serious Eats that, in another twist, became the basis for my first cookbook, Keeping it Simple. The book ended up being much loved (which warmed my heart!), and it's both exciting and surreal what's happened with my career since. Here's a brief summary: I'm currently a regular contributor to NYT Cooking and was also nominated for a Webby Award for my video work with The Kitchn. My recipes and writing have appeared online and in print publications such as The Washington Post, Food52, The Kitchn, Guardian Feast, Today Show Food, Epicurious and others. I've written two more books, and the third Cook Simply, Live Fully is out now!" Website: https://www.yasminfahr.co/about Buy the books: https://www.yasminfahr.co/books ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Charles Lindbergh wasn't only known for that flight, his weird reverence for Nazis and being the public face of America First, he was also interested in literal immortality. In the 1930s, he collaborated with Dr. Alexis Carrel to devise ways to regenerate organs so people could possibly live forever, but not just any people. It's the 1930s and these two white guys are mainly interested in elongating the lives of other white western dudes. Join Strange Country cohosts Beth and Kelly as they share another Lindbergh story and discuss whether they would want to live forever. Theme music: Big White Lie by A Cast of Thousands. Cite your sources: Dodes, Rachel. “The One-Body Problem.” Vanity Fair, no. 755, February 2024, 62-67, 97-99.   Friedman, David M. The Immortalists: Charles Lindbergh, Dr. Alexis Carrel, and Their Daring Quest to Live Forever. HarperCollins, 2008.   Harding, Luke. “DNA backs Lindbergh family claim | World news.” The Guardian, 28 November 2003, https://www.theguardian.com/world/2003/nov/29/germany.usa?CMP=gu_com. Accessed 29 March 2024.   Jehangir, Waqas. “Evolution of Artificial Hearts: An Overview and History.” NCBI, 6 October 2014, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5358116/. Accessed 16 March 2024.   Mark, Joshua J. “Gilgamesh.” World History Encyclopedia, 15 December 2022, https://www.worldhistory.org/gilgamesh/. Accessed 3 March 2024.   Stein, Rob. “First human transplant of a genetically modified pig kidney performed.” NPR, 21 March 2024, https://www.npr.org/sections/health-shots/2024/03/21/1239790816/first-pig-kidney-human-transplant. Accessed 23 March 2024.   Tully, Tracey. “The Lindbergh Baby Kidnapping: A Grisly Theory and a Renewed Debate.” The New York Times, 6 March 2024, https://www.nytimes.com/2024/03/05/nyregion/charles-lindbergh-baby.html. Accessed 24 March 2024.   Velie, Marissa Sertich. “What's the Difference Between Dutch Process and Natural Cocoa Powder?” Serious Eats, https://www.seriouseats.com/difference-dutch-process-natural-cocoa-powder-substitute. Accessed 3 March 2024.

SOHLA EL-WAYLLY is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats. Her on-camera credits include starring in HBO Max's The Big Brunch and The History Channel's Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is with Nicola Lamb, one of the nominees of this year's Jane Grigson Trust Award for best debut food writer.Her book Sift is an extraordinarily accomplished first book by a pastry chef trained in London and New York by the best - Ottolenghi, Dominique Ansel and Little Bread Pedlar. Her Substack, Kitchen Projects was praised as an ‘incredible resource' by The Observer, and her recipes have been featured in Serious Eats, The Guardian, Olive, Vogue, and ESMagazine and she hosts sell-out pastry parties with her pop-up bakery, lark!Check out Gilly's Substack for a recipe from one of her food moments. Hosted on Acast. See acast.com/privacy for more information.

For March Madness, Serious Eats spotlights 64 signature sandwiches from cities across the U.S. as they go head-to-head in a single-elimination tournament. Sr. Culinary Director Daniel Gritzer joins us to talk about the bracket for this year's competition and talk about some of the most iconic recipes.*This episode is guest-hosted by David FurstCheck out their Starch Madness bracket here: https://www.seriouseats.com/starch-madness-2024-8576506

You can have your cake and eat it too! Join us on the Kick Your Boots Up Podcast for a sweet chat with Elizabeth Rowe, the London Baker who captured hearts and taste buds on Season 2 of Netflix's Is It Cake? Elizabeth spills the cake journey from kitchen dreams to winning the ultimate baking showdown, sharing the moments that left her gobsmacked. With infectious enthusiasm, she dishes out the sweet details of her wild ride on the show, revealing the highs and lows of her baking adventures. Don't miss this intimate conversation with the baker extraordinaire who proved that with determination and creativity, dreams really do come true in the world of cake. For a full episode transcript, visit our website HERE.

Kenji and Deb have history with meatloaf that goes way, way back, to summer camp in the 80s. It was not love at first taste, but Deb has a moment of clarity and achieves meatloaf enlightenment. Kenji and Deb chew over “meat batter”, how many Meat Loaf references in one podcast episode constitutes audio malpractice, and if parents who send their teenage children to the store for one ingredient are monsters.  Recipes Mentioned: Deb's Turkey Meatloaf for Skeptics (from Smitten Kitchen Keepers)  Kenji's Classic Meatloaf (excerpted from The Food Lab, courtesy of Serious Eats)

In "Buying A Used Wheelchair," breaking my wheelchair and buying a new one on Craigslist, more record shopping, cooking borscht and getting accepted for publication. Every week we order pizza from the place in town. On the day after, for lunch I eat cold pizza with Hoppin Hot Sauce on it.(Hoppin Hot Sauce jingle) Those who say don't know & who know don't say Buying a used wheelchair selfie Subscribers get the selfie and the show notes e mailed to them, and I don't know what they do with them Record shopping I went record shopping at Amoeba and it turned out to be a pretty good score: Something Is Wrong (Vintage Recordings From East Africa) Fiona Apple, "Tidal" Black Top Blues-a-rama, Volume 2 Live at Tipitina's, New Orleans J Dilla, "Donuts" The record store person gave me "the nod" Terminal Event I broke the arm off of my wheelchair, with a bang. The manufacturer was out of stock, but I needed to find a replacement. I got on my computer and I searched eBay and sfbay.craigslist.org. craigslist came through for me Cooking While Disabled We made borscht. For the second year in a row, we used this Serious Eats recipe for Hot Ukrainian Borscht (With Beets, Beef, Pork, and More) Accepted After an uninterrupted months-long streak of many rejections, a few different editors wrote me to let me know that my writing was accepted. All in all, a piece of microfiction (in this case, a story of exactly 50 words) and two poems. It's very exciting to turn the corner on this project and move from submission to publication. Chapter List 00:00:00 - Intro 00:05:04 - Subscribers get the selfie 00:06:01 - Record shopping 00:13:36 - Terminal event 00:21:08 - Borscht 00:27:58 - P.T. 00:29:30 - Outro

Bread might seem like the boring food, the backdrop for the stuff you put in the sandwich. But actually, in a world of strange foods, bread may be the strangest, most unlikely substance that humans have ever ingested. The story of what bread is and how we came to eat it, is one of alien biology and lost civilizations. It turns out that we only have bread because of a long chain of bizarre and unlikely coincidences. ReferencesArranz-Otaegui, A., Gonzalez Carretero, L., Ramsey, M. N., Fuller, D. Q., & Richter, T. (2018). Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan. Proceedings of the National Academy of Sciences, 115(31), 7925–7930. https://doi.org/10.1073/pnas.1801071115Bietz, J. A. (1982). Cereal prolamin evolution and homology revealed by sequence analysis. Biochemical Genetics, 20(11-12), 1039–1053. https://doi.org/10.1007/bf00498931Cassidy, C. (2020, May 4). What Do We Know About the Neolithic-Age Woman Who Invented Leavened Bread? Slate Magazine. https://slate.com/human-interest/2020/05/leavened-bread-yeast-invention-history.htmlEncyclopedia Brittanica. (2023, December 25). How did Neolithic technologies spread outward from the Fertile Crescent? | Britannica. Www.britannica.com. https://www.britannica.com/question/How-did-Neolithic-technologies-spread-outward-from-the-Fertile-Crescent#:~:text=The%20earliest%20farmers%20raised%20barleyGregory Clark. (2007). A farewell to alms. In Internet Archive. Princeton University Press. https://archive.org/details/farewelltoalmsbr00clar/page/286/mode/2upIgbinedion, S. O., Ansari, J., Vasikaran, A., Gavins, F. N., Jordan, P., Boktor, M., & Alexander, J. S. (2017). Non-celiac gluten sensitivity: All wheat attack is not celiac. World Journal of Gastroenterology, 23(40), 7201–7210. https://doi.org/10.3748/wjg.v23.i40.7201Kim, K.-H., & Kim, J.-Y. (2021). Understanding Wheat Starch Metabolism in Properties, Environmental Stress Condition, and Molecular Approaches for Value-Added Utilization. Plants, 10(11), 2282. https://doi.org/10.3390/plants10112282Liu, W., Wu, Y., Wang, J., Wang, Z., Gao, J., Yuan, J., & Chen, H. (2023). A Meta-Analysis of the Prevalence of Wheat Allergy Worldwide. Nutrients, 15(7), 1564. https://doi.org/10.3390/nu15071564National Institute of Diabetes and Digestive and Kidney Disease. (2020, October). Definition & Facts for Celiac Disease | NIDDK. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/celiac-disease/definition-facts#:~:text=gluten%2Dsensitive%20enteropathy.-Piperno, D. R., Weiss, E., Holst, I., & Nadel, D. (2004). Processing of wild cereal grains in the Upper Palaeolithic revealed by starch grain analysis. Nature, 430(7000), 670–673. https://doi.org/10.1038/nature02734Revedin, A., Aranguren, B., Becattini, R., Longo, L., Marconi, E., Lippi, M. M., Skakun, N., Sinitsyn, A., Spiridonova, E., & Svoboda, J. (2010). Thirty thousand-year-old evidence of plant food processing. Proceedings of the National Academy of Sciences, 107(44), 18815–18819. https://doi.org/10.1073/pnas.1006993107Shewry, P. (2019). What Is Gluten—Why Is It Special? Frontiers in Nutrition, 6(101). https://doi.org/10.3389/fnut.2019.00101The Serious Eats Team. (2021, March 7). What Is Gluten? The Science Behind Great Dough. Serious Eats. https://www.seriouseats.com/what-is-gluten-free-bread-dough-pastaUrade, R., Sato, N., & Sugiyama, M. (2017). Gliadins from wheat grain: an overview, from primary structure to nanostructures of aggregates. Biophysical Reviews, 10(2), 435–443....

What comes to mind when you hear “romantic dinner”? Steak? Chocolate cake? A dimly lit restaurant filled with couples?This week's episode explores the art of cooking for our nearest and dearest, just in time for Valentine's Day—or any day you want to express your care through an incredible, home-cooked meal! Whether you're planning a meal for a group of your besties, a romantic partner, children (human or furry), or even just spoiling yourself, we're here to share our favorite ideas for celebrating love with a memorable, home-cooked meal.An intimate dinner provides us, as home cooks, with an opportunity to create dishes that go above and beyond the everyday meal rotation. There's plenty of space to play and explore when cooking for yourself or for someone you love! Sonya recounts a tradition from her time in Los Angeles when she used to host an interactive dinner for her friends, inviting guests to help with the meal, share a few laughs, and savor a delicious evening together. Kari shares a twist on a classic comfort pasta that can be prepared several days in advance. We also offer a shortcut to serving a stellar meal at home with thoughtful, store-bought items, leaving you with more time to relax and enjoy that special someone (or yourself!).Tune into this episode to discover which recipes will set the mood for a romantic evening in!***Links to from this week's show:43 Valentine's Day Recipes You'll Love from Bon AppetitOur “Steakhouse dinner at home “episodeClassic wine braised short ribs by Ina GartenWine braised short ribs with red sauce rigatoni by Rich RosendalePecorino pepato cheese!The ultimate smash burger by Kenji Lopez-Alt via Serious Eats, and alos his tavern-style pizzaSweet potato fries by Mark Bittman via the NY TimesNobu's miso-marinated black cod recipe via The KitchnEasy carrot miso dressing by Kale JunkieWine-steamed mussels by Grace Parisi via Food & WineNo knead pizza dough by Jim Lahey via Serious Eats***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

Our guest is Glitch CEO and writer Anil Dash. There are pizza headlines and our topic is Jeff Bezos' two-pizza rule.Anil Dash is an influential writer and technology entrepreneur. He is the founder of many tech companies. Currently, Anil is the CEO of Glitch (formerly known as Fog Creek Software). In 2022, he won a Webby Lifetime Achievement Award. Oh, and he is a Prince fanatic and scholar.Anil talks about the evolution of social media discourse on pizza, tech's influence on how we order and make pizza, and whether Prince has any connections to pizza. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

We're in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth talks about the Zen of pie making, Nancy gives a shout out to two of her favorite kitchen utensils and Laurie waxes poetic about why Jonathan Gold fell in love with the island. Leaving Hawaii we discuss why failure in the kitchen is a good thing. Then it's on to the politics of pesto — along with a handy little trick to make it better — even if you're not doing it by hand. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.Our favorite mortar and pestleNancy has shown up at the cooking class she's conducting in Hawaii with just two treasured pieces of equipment. First and foremost is her beloved mortar and pestle, which is so heavy she's asked her assistant Juliet to pack it in her suitcase. It's one originally made for pharmacists and Nancy is so fond of hers that she sometimes buys extras to give to her friends. In fact, she gave one to Ruth years ago and Laurie has had one for decades too.What makes it so special that all three of us have it in our kitchens? Nancy says that while a rougher molcajete is right for guacamole, she loves the smooth surface of her unglazed ceramic mortar and pestle for making mayonnaise, aioli and especially pesto, which she never makes in a food processor. Laurie found this description on the British Museum website that describes why the original Wedgwood & Bentley mortars were considered superior to marble “for the purpose of chemical experiments, the uses of apothecaries, and the kitchen”: “These mortars resist the action of fire and the strongest acids. ... They receive no injury from friction. They do not imbibe oil or any other moisture. They are of a flint-like hardness, and strike fire with steel.”Nancy also loves her trusty Microplane. But then, who doesn't? It pretty much changed life in the kitchen, as John T. Edge explained in this 2011 story for the New York Times.Note that in our bonus post for Episode 3, available to paying subscribers later this week, we share the recipe for Nancy's caprese salad, which is on the cover of “The Mozza Cookbook,” plus a pie recipe from Nancy's new baking book “The Cookie That Changed My Life” and a mini podcast all about salt.Thank you for reading Three Ingredients. This post is public so feel free to share it.A proper luauNearly every year Nancy participates in the Hawaii Food & Wine Festival, founded by chefs Roy Yamaguchi and Alan Wong. It's an event that grew out of Cuisines of the Sun, which Associated Press writer Barbara Albright once described as “the ultimate food camp.” Nancy happened to be cooking at Cuisines of the Sun the year that Laurie took Jonathan to Hawaii for the first time. Until that trip in the late 1990s, Laurie had only experienced the food of tourist Hawaii and thought that the island destination would be a place where Jonathan could take a vacation from thinking about food in a serious way. Boy was she wrong. When they arrived on the Big Island they were invited to a luau that was unlike any Laurie had ever experienced. Held at Hirabara Farms run by Kurt and Pam Hirabara, who were pioneers in the Hawaii regional cuisine movement, the music, dancing and especially the food — all rooted in Hawaiian culture — were enchanting. There wasn't a grass skirt in sight. After that trip, Jonathan was smitten. Here's an excerpt from a story he wrote for Ruth at Gourmet in 2000 describing that party:There may be a prettier acre than Kurt and Pam Hirabara's up-country farm on the island of Hawaii, where the damp, mounded earth and skeins of perfect lettuces glow like backlighted jade on a wet afternoon. But when the sun comes out and the mist melts away, and through a break in the clouds suddenly looms the enormous, brooding mass of Mauna Kea, the loftiest volcano in the world, it's hard to imagine where that prettier acre might be.Three hours before chef Alan Wong's luau at Hirabara Farms, a party celebrating the relationship between the chef and the army of Big Island growers who supply the Honolulu restaurant that has been called the best in Hawaii, the tin roof of the Hirabaras' long packing shed thrums with rain, and the thin, sweet voice of the late singer Israel Kamakawiwo'ole slices through the moist mountain air. Wong's kitchen manager, Jeff Nakasone, trims purply ropes of venison into medallions for the barbecue, and pastry chef Mark Okumura slaps frosting on a stack of coconut cakes as high as a small man. Lance Kosaka, who is the leader at Wong's Honolulu kitchen, arranges marinated raw crabs in a big carved wooden bowl. Mel Arellano, one of Wong's colleagues from culinary school and something of a luau specialist, reaches into a crate and fishes out a small, lemon-yellow guava.“I've got to eat me one of them suckas,” he says, and he pops the fruit into a pants pocket.I nibble on opihi, pricey marinated limpets harvested in Maui, and try to gather in the scene. Two of Wong's younger sisters stir a big pot of the gingery cellophane-noodle dish called chicken long rice; Buzzy Histo, a local kumu hula—hula teacher—crops orchids, exotic lilies, and birds-of--paradise brought over from the farmers market in Hilo. A cheerful neighbor, Donna Higuchi, squeezes poi from plastic bags into a huge bowl, kneading water into the purple goo with vigorous, squishing strokes until the mass becomes fluid enough to spoon into little paper cups. She giggles as she works.“Some people like poi sour,” she says. “I like it frrrr-rresh. Although most people would say I'm not really a poi eater. I like it best with milk and sugar—it's really good that way.”Her friend stops measuring water into the poi and wrinkles her nose. “Don't listen to Donna,” she says. “You try your poi with lomilomi salmon.”If you're hungry for more, here's an article Jonathan wrote for Food and Wine Magazine, when he visited the islands with Roy Choi. And here's the L.A. Times story about poi that Laurie talks about in this episode. Poi is a food that most visitors to Hawaii rarely experience in the way it was intended to be eaten. “The mush you might have been served at a hotel luau,” she wrote, “was almost certainly not aged, and probably served plain, which is the rough equivalent of eating potatoes mashed without butter or cream.” Or, as Victor Bergeron, aka Trader Vic, once wrote, “Americans do not appreciate food which is too far out.”Devil in a white can Ruth, Nancy and Laurie all remember Underwood Deviled Ham with great fondness from their childhoods. Surprisingly, this is the entire ingredient list: Ham (Cured With Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).It turns out that it's a very old product. The William Underwood Company began making it in 1868 (soldiers ate a lot of deviled ham during the Civil War), and the company's logo was trademarked two years later making it the oldest extant American food trademark. And what about that other ham in a can, Spam? As described on the Hormel website, it's made from six ingredients: “pork with ham meat added (that counts as one), salt, water, potato starch, sugar, and sodium nitrite.” We talk about Spam musubi (Spam and sushi rice wrapped with nori), which has been popular in Hawaii for decades — Jonathan called it “the real soul food of Hawaii” in this review of the now-closed Monterey Park restaurant Shakas.Ruth may not be a Spam fan, but our musubi talk prompted her to bring up one of her favorite nori seaweed-wrapped snacks, onigiri. We thought you might like to make your own onigiri. Here's a recipe from Serious Eats. For more recipes, including one prompted by Ruth talking about the zen of pie making — spending time with her rolling pin makes her very happy in the kitchen — check back later this week for this episode's bonus post for paying subscribers with a new mini podcast. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Kelly and Lizz are in the Christmas spirit and connecting families with the car seats they need — because no one should have to choose between a boring (but necessary) car seat and Christmas gifts for their kiddos. Evenflow, Graco, and Mockingbird are on board and more manufacturers may be joining the giveaway as well! → Do you drive MotorTrend's car of the year, a Chevy Blazer? Whether you're an EV or Gas powered Carpooler, head on over to the reviews and leave Kelly and Lizz five stars! Ever had a run in with an expensive subscription you thought you canceled, but kept getting charged for? With the Rocket Money app you can track all of your subscriptions and catch those unwanted subscriptions before your bank account takes a hit. Rocket Money will even help you fully deactivate your old subscriptions. If you're lost in the abyss of subscriptions, get Rocket Money, a personal finance app that monitors your spending and helps you lower your bills. → Cancel your unwanted subscriptions by going to rocketmoney.com/carpool. Today Ed Loh, the head of editorial for MotorTrend is here for an iconic interview. Kelly's been relying on MotorTrend for years and loves how they're not afraid to have a take.  Ed shares the history of the car of the year awards from MotorTrend, including the first 1949 car of the year, the Cadillac. The newest addition to the awards is the automotive industry executive of the year.  The 2024 competition was hot with 40 compact, mid-size, and full-size SUVs going head to head on Hyundai and Honda proving grounds. Vehicles were measured by six criteria: design, engineering excellence, efficiency, active and passive safety, value, performance of intended function.  The SUV of the year title ultimately went to the Chevy Blazer EV. Kelly asks Ed what he thinks about the Apple CarPlay swap Chevy made for Google integration. Ed shares his thoughts on software defined vehicles.  Ed shares his current recipe obsession so you can ditch the drive-through tonight: Chicken chili verde from Serious Eats. → To share your ditch the drive-through recipe with us, call (959) CAR-POOL and leave us a message! → Write in your advice questions! Send Kelly and Lizz an email to get your question featured on the show at hello@thecarmomofficial.com  Follow the Carpool Podcast on IG Follow the Carpool Podcast on YouTube Follow Kelly on IG Follow Lizz on IG Visit thecarmomofficial.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In conversation with Reem Kassis A chef, writer, video producer, and community advocate, Sohla El-Waylly hosts Mystery Menu for The New York Times Cooking YouTube channel and The History Channel's Ancient Recipes with Sohla, and serves as a judge on HBO Max's The Big Brunch. She formerly worked as an assistant food editor at Bon Appétit, where she frequently appeared in the magazine's cooking videos, and she has also been featured on Food52, Serious Eats, and on the popular Babish Culinary Universe YouTube channel. A graduate of the prestigious Culinary Institute of America, El-Waylly trained at various New York City restaurants, including Del Posto, Atera, and Battersby, before opening a restaurant in Brooklyn with her husband. In Start Here, the recipe developer serves up a transformative guide to the fundamentals of good cooking alongside a mix-and-match batch of recipe variations. Reem Kassis is a Palestinian writer and author of the award winning cookbooks The Palestinian Table (2017) and The Arabesque Table (2021) and the children's book We Are Palestinian (2023). Her writing regularly appears in The New York Times, The Atlantic, The Wall Street Journal and The Washington Post. She grew up in Jerusalem, then obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She now lives in Philadelphia with her husband and three daughters. Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! (recorded 12/5/2023)

In this episode, Neil, Niki, and Natalia discuss the history of drive-thru dining.  Support Past Present on Patreon: https://www.patreon.com/pastpresentpodcast Here are some links and references mentioned during this week's show:   ·      Drive-through dining is more popular than ever since the pandemic. Neil drew on this Serious Eats history, and we all referred to this photo collection.   In our regular closing feature, What's Making History: ·      Natalia recommended Eboo Patel's essay for Inside Higher Ed, “Why Campuses Need Centers for Pluralism.” ·      Neil discussed Natasha Singer's New York Times article, “This Florida District Banned Cellphones. Here's What Happened.” ·      Niki shared about the latest episode of Unclear and Present Danger, on which she appears.

Panda diplomacy revisited; the State Department's dissent channel; whether dissent cables matter; Xi and Biden meet without a a joint statement; resuming military-to-military communication; managing competition between China and the United States; the missing agreement on AI; and Marcus contemplates his Thanksgiving menuPlease subscribe and leave a review on Apple Podcasts, Spotify, or your podcast player of choicePlease send us your questions! Send us an email or leave us a voicemailFurther Reading/Watching:Michael Crowley and Edward Wong. 2023. “State Department employees send Blinken ‘dissent' cables over Gaza policy.” New York Times.Michael Lee. 2023. “Biden hands China big win with military deal, experts say: 'Incredibly poor decision.'” Fox News.Babish Culinary Universe. 2023. “Thanksgiving Recipe Marathon.” YouTube. J. Kenji Lopez-Alt. 2023. “The Answers to All Your Thanksgiving Questions.” YouTube.J. Kenji Lopez-Alt. Updated 2022. “The Best Crispy Roast Potatoes Ever Recipe.” Serious Eats.See all Cheap Talk episodes

Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More Than 200VariationsCarey Jones is a food and spirits writer who has traveled the world to report on cocktailsand spirits. She previously served as the managing editor of Serious Eats, and her workhas appeared in Food & Wine, Travel + Leisure, and Saveur, among many others. Every Cocktail Has a Twist is her third cocktail book, and her second co-authored with her husband, John McCarthy. Carey lives in Sonoma County, California.John McCarthy is a mixologist and spirits writer who has appeared on Good MorningAmerica and Today.com, among many other media outlets. Every Cocktail Has a Twist is his second cocktail book co-authored with his wife Carey, after the 2018 release of their "Be Your Own Bartender." He lives in Sonoma County, California. Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More Than 200 Variations https://amzn.to/3soyGTm Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail https://amzn.to/3smU2R0 Website: https://www.johnandcarey.net/ EVENTS Saturday November 11: Omnivore Books in San Francisco3pm (event link here) Our first event! Hear us chat (about... cocktails), buy a book, grab a drink. Free to attend.  Saturday November 18: Fern Bar in Sebastopol1-3pm (event link here)Our real "launch party." Free to attend. Books for sale and to sign; passed drinks from the book, more drinks available for purchase. Fern Bar is at The Barlow, which is a fabulous space with restaurants, eateries, shops, tasting rooms, and much much more.   Sunday December 10: Kepler's in Menlo Park2-5pm Carey's hometown bookstore! We'll be serving cocktails at Kepler's annual holiday party, with books for sale of course. Free to attend. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dean-jones9/message

Mike and Tracy exchange pumpkin-themed items. But first: what is Spider-Man's web made of? And come to think of it, does anybody feel cucked by fudge that they themselves made?

It's Spoonie's first podcast ever and she's making her favorite food, pumpkin pie! But to Spoonie's surprise, she learns pumpkin isn't always just for dessert, it can be used in savory foods, too - and may taste just as good if not better! Celebrity chef J. Kenji López-Alt joins to share his recipe for kabocha no nimono, a classic Japanese dish, and kid guest, Lila, tells Spoonie about calabaza en tacha and Dia de los Muertos.   J. Kenji López-Alt is the two-time James Beard Foundation Award-winning author of The Food Lab and The Wok, and the host of Kenji's Cooking Show on YouTube, with over a million subscribers. He is a New York Times recipe columnist, the Chief Culinary Advisor of Serious Eats, and the author of the best-selling children's book Every Night is Pizza Night. He lives in Seattle with his family. 

Growing up, Sohla El-Waylly always had a passion for cooking, but it wasn't until after she graduated college with an economics degree that she made the leap to attend culinary school. In the years following, she worked in fine-dining restaurants, even opening and running her own high-end diner for a year, before pivoting to food media and landing jobs at major food publications such as Serious Eats, Bon Appétit, and The New York Times. Along the way, she began showcasing her cooking skills on camera, and most recently, she served as a judge alongside Dan Levy on the HBO competition cooking show The Big Brunch. And now she's embarking on yet another new venture with her first cookbook, Start Here, which hits shelves October 31. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Ken and Marck pull up their chairs at the dining table and feast upon the banquet of American cults and their delicious offerings. Our head chef this week is the lovely Christina Ward of the legendary Feral House Publishing. This week: The history of Feral House Publishing and Adam Parfry's legacy, How foods are influenced by religious movements, UFO cults in America and much more. Joining me at the dinner table is Marck Satyr Main theme by Simon Smerdon (Mothboy) Music bed by chriszabriskie.com Get Christina's book in the UK here – https://amzn.to/40714Wz Get Christina's book in the US here – https://amzn.to/490XAca Christina Ward Bio: Christina Ward is an author, editor, and seeker. She is also the Vice President and Editor of Feral House, a publisher noted for their books on outré topics. She had the distinct pleasure of riding around town in the Wienermobile with Padma Lakshmi on the hottest day in July of 2019 for “Taste the Nation.” Her current book, Holy Food: Recipes and Foodways from Cults, Communes, and New Religious Movements (September 26, 2023). Her previous book, American Advertising Cookbooks-How Corporations Taught Us To Love, Spam, Bananas, and Jell-O, earned positive notice from Florence Fabricant in the New York Times, Christopher Kimball of Milk Street Radio, and numerous other journalists and readers. Her 2017 book, Preservation-The Art and Science of Canning, Fermentation, and Dehydration, explores the history and science of food preservation while sharing 100 fool-proof recipes that make the science real. She is a contributor to Serious Eats, Edible Milwaukee, The Wall Street Journal, The Milwaukee Journal/Sentinel, Remedy Quarterly, and Runcible Spoon magazines. Christina makes regular guest expert on Milwaukee television programs and public radio stations across the United States, delighting in ‘working blue' before 8 am. She contributed to and edited the 2021 book Bawdy Tales & Trifles of Devilries for Ladies and Gentlemen of Experience under her nom d'amour, Lady Fanny Woodcock. She has guided, edited, contributed to, and in a few (unnamed) instances, rewritten, over fifty books. She has an interest in the lives of forgotten “difficult women” and bringing their stories to readers. Christina regularly contributes to academic and educational conferences on the topic of transgressive art. In her spare time, she is the certified Master Food Preserver for Southeast Wisconsin and always picks up the phone to answer pressing questions about jelly that won't set and soft pickles. Christina can trace her Milwaukee and Wisconsin roots to the early 1800s. Her love of history comes from her father, who instilled the idea that we are all manifestations of our ancestors. Her interest in cooking began out of childhood necessity to feed herself and her siblings while her father worked in a factory. She prides herself on having a hungry mind interested in learning about people, the foods they eat, and the stories that arise from that convergence. If you asked 8-year-old me what I wanted to be when I grew up—my answer was always the same—a writer.

Cottage cheese, pimento cheese, and us bringing our trademark cheese???Cottage cheese—"whey cool," per the WSJ; a forever classic, per us. Skip the TikTok recipes and try this savory Bon Appétit salad or this (also BA) horseradish dip. If you're in NYC, get yourself to Dimes for the breakfast Papaya D'Lite. (Somehow related: charred Mexican zucchini recipe.)Calling all pimento cheeseheads: We rec Callie's and Zingerman's, wanna try this NYT Cooking frittata, and got a real history lesson from Serious Eats. It's a life-hackathon, and the winners are the sticker produce thing, Option-Shift-Command-V and keeping stain remover in the bedroom (see also: Miss Mouth's, savon de Marseille, and Soak).All hail long vacation lunches! If you happen to be in Paris, get yourself to Glou and Mokonuts.Some community Thingies submitted via our Instagram: Taylor Swift Lyric Sporcles, Famous Amos cookies (um, this, ℅ the History Channel!), and the Nili Lotan Brady tee (file under: regrettably worth it). What's regrettably worth it in your life? Do you have a family apple? Share with us at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq—or join our Geneva! And for more recommendations, try out a Secret Menu membership.This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Treat your hair to Nutrafol. Take $15 off your first month's subscription with the code ATHINGORTWO.Find more weeknight dinner recipes at Pillsbury.com. Get your groceries with Thrive Market and take 30% off your first order plus snag a free $60 gift when you use our link.YAY.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In honor of the great state of Wisconsin (currently hosting the LWML National Convention and the Lutheran Ladies' Lounge cohosts), Erin devotes her latest Recipe Card episode to a quintessential Dairyland delicacy: the cream puff.   Despite some initial trepidation, Erin shows her fellow Ladies how easy, delicious, and not-at-all-scary homemade cream puffs can actually be.   “This would not have occurred to me,” says Erin, explaining her choice, “but apparently the Wisconsin State Fair is known for cream puffs. It's a classic treat.”  For the simple Betty Crocker recipe highlighted in the episode, click here.   To learn the science behind and advanced techniques for crafting choux pastry from Serious Eats, click here.   Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), Erin (@erinaltered), and Bri (@grrrzevske) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

From sandwiches to salads, Pittsburgh has a long history of putting fries on just about everything. But where does this tradition come from? We're revisiting our conversation with O'Reilly Media's Sarah Grey, who dug into Pittsburgh's unique culinary tastes and history for Serious Eats. Support our advertisers! Join the Art of Living in the special, one-night event Sixth Sense - Meditation & Wisdom with Sri Sri Ravishankar on Thursday, June 22 from 7-9 p.m. at the Omni William Penn. The Art of Living is a non-profit, humanitarian organization they're active in 180 countries, teaching meditation, non-violence, and service for humanity. Tickets are available at tiny.cc/sixthsensepitt. Want some more Pittsburgh news?  Make sure to sign up for our daily morning Hey Pittsburgh newsletter. We're also on Twitter @citycastpgh & Instagram @CityCastPgh! Not a fan of social? Then leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In the 1980s, six women on an island off the coast of Massachusetts began selling lobster rolls as a church fundraiser. Today people travel by car, boat, and plane just to taste these hallowed summer treats. This week, one of those people is Dan. He travels to Martha's Vineyard to uncover Grace Church's secret recipe. Plus, Daniel Gritzer from Serious Eats breaks down the science of why frozen lobster might be better than fresh.On Saturday, June 3, Dan will be moderating a panel at a food festival on Martha's Vineyard called Martha's Vineyard Flavors. It's a weekend of talks, demonstrations, and delicious meals. You can buy tickets to part of the event or the whole thing here.This episode originally aired on June 17, 2019, and was produced by Dan Pashman, Anne Saini, and Ngofeen Mputubwele, with editing by Peter Clowney. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Nora Ritchie.Transcript available at www.sporkful.com.

This week on Special Sauce Kenji goes deep into his foolproof pan pizza recipe, which is one of Serious Eats' most popular posts of all time.

This week's episode is a bit of a departure, but something very personal to me and essential to how I approach the varied work I do. I have been drawn to having deeper discussions about the nature of food and how we think about it, so I wanted to let you in a little to my behind-the-scenes by bringing this into the show once a quarter or so. Those of you who subscribe to the newsletter might find a somewhat familiar tone in these “Southern Fork Sustenance” episodes, which will be conversations with thought leaders that explore the deeper bedrock upon which The Southern Fork is built. Shane Mitchell, a writing mentor of mine as well as a colleague, is my first guest to walk us into this kind of conversation. She is the author of Far Afield: Rare Food Encounters From Around the World, an editor-at-large at Saveur, a six-time James Beard nominee for food writing with three wins, including the MFK Fisher Distinguished Writing Prize, and her work has appeared in everything from Travel + Leisure to Serious Eats, with a significant part of her most recent articles a series called Crop Cycles for The Bitter Southerner.  Although she currently makes her home in New York State when not on the road, she has 325 years of deep family roots on Edisto Island, SC.

Agriculture and movie theatres, working together since the Depression - but at absolute odds before that.   Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn • Amazon Music   Check out all our episodes so far here. If you like, pledge a buck or two on Patreon.   Dan Pashman IG   The Sporkful   Sfoglini.com   Katherine TikTok   Smart Mouth newsletter   Smart Mouth IG   Related: Apples (audio) Apples (print)   Music: Let's All Go to the Lobby   Sources: Simply Recipes   Thought Co.   Smithsonian magazine   Serious Eats   Popped Culture

Lilarose brings the case against her brother, Kumar. They disagree on the best method of making a pie crust. Lilarose believes it's important to keep the ingredients in the freezer. But Kumar says that the fridge is just fine. Who's right? Who's wrong?Plus expert testimony from J. Kenji López-Alt! Find his work at Serious Eats and on YouTube. More, including his books, at www.kenjilopezalt.com.Thank you to Twitter User @MeaghanLamothe for naming this week's case! To suggest a title for a future episode, follow us on Twitter for naming opportunities: @JesseThorn & @Hodgman. Or keep track using the Twitter hashtag #JJHoCaseNames.