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1 week ago | 
thedinnerplan.substack.com | Maggie Hoffman
I’m pretty sure Hailee Catalano’s kitchen, where she cooks and films videos with her partner Chuck Cruz, is the calmest place on earth. You get the sense that everyone’s having a good time, that everything’s under control, and that the food will be utterly delicious.
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2 weeks ago | 
thedinnerplan.substack.com | Maggie Hoffman
A little bonus today courtesy of John Bersani, the author of 20 Amici, 40 Ricette: Friends and Food from the Heart of Chianti. This book is a journey to the village of Gaiole in central Tuscany, where Bersani has lived for the past two decades. 20 Amici, 40 Ricette brings you into the kitchens of local chefs and home cooks, and I’ll warn you that the gorgeous photography may convince you to plan a trip.
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3 weeks ago | 
thedinnerplan.substack.com | Rose Gray |Ruth Rogers |Brooks Headley |Maggie Hoffman
“I do check in people’s fridges to see how many condiments they have,” admits cookbook author and Guardian columnist Meera Sodha. “If they surpass one shelf in the fridge,” they pass the test: “Okay, this is my kind of person.”One shelf? If only. In this week’s podcast episode, Meera jokes that her collection, like mine, takes up half the fridge. Condiments and sauces are crucial to the bold flavors of Meera’s recipes.
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3 weeks ago | 
thedinnerplan.substack.com | Maggie Hoffman
Friends, we are emerging from the cabbage months, and I could not be more excited. My cooking is so ready for everything fresh and green: the ramp leaves, the stalks of green garlic, but especially asparagus. An asparagus feast can be so simple. Grab a few bunches wherever they are freshest. If you can’t find local ones yet, this re-sweetening trick feels totally weird, but it works.
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3 weeks ago | 
thedinnerplan.substack.com | Maggie Hoffman
I knew I’d like Zaynab Issa’s new book, Third Culture Cooking (Bookshop / Amazon), because I’ve been making her recipes fromBon Appétit over and over for awhile now, and her recent contributions to NYT Cooking have been absolute hits in my house.
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1 month ago | 
thedinnerplan.substack.com | Kavi Thakrar |Maggie Hoffman
It’s not that your chicken cutlets are bland. But Kiano Moju, the Los Angeles-based author of AfriCali, says she sees the three dredging stations, “your flour, your egg, and your breadcrumb…as three opportunities for introducing fun flavors.”She mixes fresh cilantro (and sometimes a little chile) into the eggs, and seasons the panko with cumin and coriander seeds. “When those seeds hit the oil from when you fry the cutlet, they really open up.
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1 month ago | 
thedinnerplan.substack.com | Maggie Hoffman
Big news, friends! I’m excited to announce the launch of my new side hustle: The Vintage Table. If you love teacups and weird forks, vintage glassware and cake plates, and you want to peek at a curated list of great old things to dress up your dinner parties or give as gifts, please subscribe. Note this new project is a reader-supported operation—after the first two sends, which you can preview now, these lists will only be available for paid subscribers.
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1 month ago | 
thedinnerplan.substack.com | Judy Rogers |Maggie Hoffman
Hi everyone! Have you included The Dinner Plan on your list of Substack recommendations? I’d be so grateful if you would. Then come right back for today’s recipes.
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1 month ago | 
thedinnerplan.substack.com | Maggie Hoffman
If you’re new around here, thanks for joining! Every week, I send out a free newsletter full of recipe inspiration, featuring a cookbook author who I chatted with recently on The Dinner Plan podcast. Want to catch up? Start with Julia Turshen’s ideas for meal-train cooking, or Carla Lalli Music’s advice on cooking for one, or Kenji López-Alt’s new book news. Or hit follow on the podcast and just dive right in while you chop an onion or two.
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1 month ago | 
thedinnerplan.substack.com | Maggie Hoffman |Betty Liu |Kate Leahy
Today’s newsletter is a little out of the ordinary—it does not contain any dinner ideas at all. If you’re here for recipes, I promise I’ll have more for you on Friday. (Maybe check out this list of favorites or dive into the archives in the meantime?) I get a lot of DMs and emails asking about how to start a podcast, and instead of responding one by one, I wanted to offer everyone a peek behind the scenes here at The Dinner Plan. These questions come up over and over: What equipment do you use?