The Dinner Plan

If you’ve been watching Next Gen Chef on Netflix, you’re probably curious about what it's really like to go to school at The Culinary Institute of America in Hyde Park. Brigid Washington’s new memoir, Salt, Sweat & Steam, is set at the same culinary school as the Netflix show. In this episode of The Dinner Plan, Brigid recounts her kitchen triumphs and failures—and what she learned from things not always going right. For an easy dinner recipe from Brigid, head to this week’s newsletter at TheDinnerPlan.Substack.com.

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Thanks to today's sponsors:

• Rouxbe Online Culinary School: Get 30% off your first course with code DINNERPLAN30 at Rouxbe.com/dinnerplan
• Dirty Labs: Use code THEDINNERPLAN to get 15% off your first order at DirtyLabs.com
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.

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In her new cookbook, Ammazza!, chef Hillary Sterling writes that “a scathing NewYork Times review left me with so much self-doubt that I stopped creating new dishes for fear of judgment and failure.” In this episode of The Dinner Plan, Hillary talks with host Maggie Hoffman about how she lost her confidence and creative drive in the kitchen, and how she found her cooking creativity again. If you’ve ever struggled to come up with dinner ideas night after night, this episode is for you; Hillary shares her go-to easy spring dinners, her favorite cookbooks from a vast collection, and her no-boredom family-friendly meal prep method. For pasta recipes from Hillary and a chance to win the book, head over to The Dinner Plan’s newsletter at TheDinnerPlan.Substack.com.

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Thanks to today's sponsors:

• Rouxbe Online Culinary School: Get 30% off your first course with code DINNERPLAN30 at Rouxbe.com/dinnerplan
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.
• TCHO Chocolate: If you’re a chef, baker, or maker in the sweets business, request a chocolate sample at TCHOpro.com
• Find Cake Picnic from Chronicle Books wherever you buy cookbooks.
• Society Insurance: Find your agent at SocietyInsurance.com

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If you love Turkish food, you probably already know about cookbook author Özlem Warren. Her newest book, Istanbul, offers a chance to taste the kinds of dishes you'd find in different sorts of eateries around the city. “One of the reasons that I wrote Istanbul was the fact that, it really is not just kebabs and this and that, that you might just see superficially, perhaps in a touristy areas. You really need to dig deep. Go to different neighborhoods to check out delicious regional specialties.” In this episode of The Dinner Plan, Özlem shares her weeknight shortcuts for Turkish recipes, and paints a picture of her favorite dishes from Istanbul's grilling restaurants, all-day cafés, and more. If you've been wanting to add some Turkish recipes to your repertoire, this new book is a great place to start. Get a preview over at TheDinnerPlan.Substack.com—and enter our spring giveaway by May 13.

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Thanks to today's sponsors:

• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.
• Find Not from Concentrate wherever you listen to podcasts and at CatherineSmart.Substack.com

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Anna Stockwell literally wrote the book on how to host dinner parties—it's called For the Table and it's great. So it's no surprise that she has great hosting advice to share in this episode of The Dinner Plan, including how to juggle a full weekend of meals when you have houseguests visiting. She also shares tips for enhancing easy dinners, simple desserts, and evenings with friends with one key ingredient: butter. In the process of writing The Butter Book, Anna learned tons of butter history, plus which brand of butter is worth the price (and how to get the most out of it), tips on how to make browned butter (don't use that cast-iron skillet!), how to make molded butter shapes, butter boards, and butter mountains for a party, and how to make the world's best buttered pasta for kids or adults. Get the recipe on this week's newsletter at TheDinnerPlan.Substack.com. And don't forget to enter our big spring giveaway!

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Thanks to today's sponsors:

• Dirty Labs: Use code THEDINNERPLAN to get 15% off your first order at DirtyLabs.com
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.
• Find Not from Concentrate wherever you listen to podcasts and at CatherineSmart.Substack.com

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Alana Kysar has always needed to be flexible in the kitchen: In Hawaii, most ingredients are shipped from thousands of miles away, and sometimes you simply can't get what you were hoping for. But her new book, Aloha Veggies, goes even further, celebrating Hawaiian flavors but without ahi, shrimp, spam, or beef. In the 100th episode of The Dinner Plan podcast, Alana shares how she figured out vegetarian versions of her favorite Hawaiian foods—and the dish that finally convinced her skeptical mother that the project was a good idea. Get a preview with two of Alana's recipes on this week's newsletter at TheDinnerPlan.Substack.com.

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Thanks to today's sponsors:

• Dirty Labs: Use code THEDINNERPLAN to get 15% off your first order at DirtyLabs.com
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.

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Isa Chandra Moskowitz has been writing about vegan cooking for decades now, and so many vegans and vegetarians have learned to cook and bake from her many cookbooks. In this week's episode of The Dinner Plan, Isa shares a peek into her new book, which focuses on truly quick vegan dinners—meatless and dairy-free weeknight dinner ideas that work even when you only have 30 minutes. Isa explains how to choose a plant based protein, how to make the ultimate hearty vegan sandwich, and all the ways she's learned to speed things up in the kitchen over the course of her research and recipe development for this cookbook. For a peek at The 29-Minute Vegan including two free recipes, head to TheDinnerPlan.Substack.com.

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Thanks to today's sponsors:

• Rouxbe Online Culinary School: Get 30% off your first course with code DINNERPLAN30 at Rouxbe.com/dinnerplan
• Dirty Labs: Use code THEDINNERPLAN to get 15% off your first order at DirtyLabs.com
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.

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Trinity Mouzon Wofford doesn’t want to be locked into meal planning. Her advice: get into the routine of putting together a base layer of component cooking, transforming raw ingredients into something that's easily assembled into a salad, a soup, a rice bowl, or a pasta. In this episode of The Dinner Plan, Trinity urges home cooks to relax into the process of doing some things by hand on a slow day, so our quicker meals can build on that foundation. What kinds of dinners does she assemble? Trinity answers that, and shares her go-to summer entertaining menu, her method for cooking more flavorful beans, and the best soup she's ever had in her life. Get the free recipe of the week—Trinity’s easy broccoli pasta recipe from Eating At Home—on TheDinnerPlan.Substack.com.

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Thanks to today's sponsors:

• Dirty Labs: Use code THEDINNERPLAN to get 15% off your first order at DirtyLabs.com
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.
• Find Tanya Bush’s Will This Make You Happy wherever you buy cookbooks.
• Watch I Changed My Mind with Dan Souza of America's Test Kitchen on Netflix or listen on your favorite podcast app.

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If you get a weekly vegetable box or CSA box—or you just go a bit wild buying vegetables at the market—this episode of The Dinner Plan is for you. Host Maggie Hoffman interviews Joe Woodhouse, the author of Weeknight Vegetarian, a cookbook that's full of appealing vegetable recipes. In this conversation, Joe shares his weekend meal prep routine for getting vegetarian dinners on the table throughout the week, his must-have condiments and sauces, and tips for avoiding wasting food, as well as cookbook favorites and rethinking how making dinner feels. Get two recipes from Weeknight Vegetarian at TheDinnerPlan.Substack.com, plus a chance to win a copy of the book for your kitchen.

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Thanks to today's sponsors:

• Rouxbe Online Culinary School: Get 30% off your first course with code DINNERPLAN30 at Rouxbe.com/dinnerplan
• Dirty Labs: Use code THEDINNERPLAN to get 15% off your first order at DirtyLabs.com
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.
• Watch I Changed My Mind with Dan Souza of America's Test Kitchen on Netflix or listen wherever you get podcasts.

Hosted on Acast. See acast.com/privacy for more information.

London-based chef Nargisse Benkabbou has contributed a lot of quick weeknight recipes to NYT Cooking, but in this conversation with The Dinner Plan's host Maggie Hoffman, the author of Madaq shares her preference for big batch dinners that cook low and slow. These hands-off meals don't require more prep time, but the flavors deepen in the oven or on the stove, and each dish can be used multiple ways throughout the week. Nargisse shares her perspective on meal planning, her most treasured condiments and marinades, and the links she'd send a friend looking for dinner ideas. Get two modern Moroccan recipes from Nargisse Benkabbou in The Dinner Plan's newsletter at TheDinnerPlan.Substack.com.

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Thanks to today's sponsors:

• Find Soomaaliya by Ifrah F. Ahmed wherever you buy books.
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.
• Tune into The Joy of Cooking Podcast wherever you listen.

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Jorge Gaviria and Fermín Núñez's new book, Vitamina T, highlights recipes for homemade versions of beloved Mexican street foods like tortas, tamales, tacos, and more. In this episode of The Dinner Plan, Jorge and Fermín share stories behind their favorite recipes—and their tricks for making even your simplest, easiest dinners at home more delicious. They also offer advice for using up everything in your fridge and avoiding food waste. Peek at some recipes from the cookbook (and get a chance to win a copy) over at The Dinner Plan's newsletter at TheDinnerPlan.Substack.com.

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Thanks to today's partners:

• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.
• Get tickets for Cookbook Week at CookbookWeek.com.
• Tune into The Joy of Cooking Podcast wherever you listen.

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