
Maggie Hoffman
Editor, strategist, writer. Previously: Digital director @epicurious. Author, BATCH COCKTAILS and THE ONE-BOTTLE COCKTAIL.
Articles
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1 week ago |
thedinnerplan.substack.com | Maggie Hoffman
This newsletter isn’t the whole story! Follow The Dinner Plan podcastfor cookbook-author conversations every week. You can see every cookbook recommended on the show here. If you end up making a purchase through an affiliate link, I may receive a small commission. Considering becoming a paid subscriber? Don’t miss this discount:This send has several recipes and might be too long to read in email—you can click here to view online. When Andrea Aliseda is feeling depleted, she knows what she has to do.
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2 weeks ago |
thedinnerplan.substack.com | Maggie Hoffman
I’m just popping in with two bonus recipes for your holiday weekend—just in case it’s sunny where you live and you’ve got the urge to cook outside. These dishes come from Diana Yen’s new book, Firepit Feast: Adventurous Recipes for Live-Fire Cooking, which offers tons of inspiration for getting more out of your backyard firepit than just toasty-warm hands and charred s’mores.
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2 weeks ago |
thedinnerplan.substack.com | Maggie Hoffman
If you’ve ever visited me, you’ve eaten from my many-hued collection of East Fork pottery. So I’m thrilled to partner with the Asheville-based company for today’s list of snacks for low-key summer gatherings. This newsletter also includes a few affiliate links (don’t miss the discount code!) for things I use every day—shopping this send is a great way to support The Dinner Plan. Come over for snacks. Come over for a glass of wine. Come over in the afternoon or anytime, really.
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2 weeks ago |
thedinnerplan.substack.com | Maggie Hoffman
Inviting people for dinner over can feel like it’s adding too much to your already-full plate. But a recent conversation with Casey Elsass, author of What Can I Bring?got me thinking about ways that gathering together—especially in summer—can actually lighten your load. It starts, of course, with letting go of control of the menu, and really answering the question in the title of Casey’s book.
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3 weeks ago |
seriouseats.com | Maggie Hoffman
Maceration allows lemon rinds to express their natural oil, creating a more aromatic and flavorful drink. This no-cook technique dissolves sugar without any need for firing up the stove. Weight measurements ensure the perfect ratio of sugar to citrus, despite natural variations in fruit size. Mixing beer and lemon soda at a 3:2 ratio yields a drink that balances grainy and hoppy flavors with the sweet, tart lemonade. You can adjust to your personal taste.
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Been awhile since I’ve opened this app but wanted to share my new project! https://t.co/zPa4b0rLLu

RT @CBSMornings: Holiday drinks don't have to be alcoholic to be festive — and @epicurious’ @maggiejhoffman is sharing how to make deliciou…

a heartwarming story about spreadsheets https://t.co/zPDD6eAA5N