Get the full show notes at The Dinner Plan's free Substack. Zoe Barrie Soderstrom hated wasting food. So she devised a meal planning system inspired by her days as a restaurant cook. Advance prep and careful shopping—plus a jigsaw puzzle of ingredients getting reused in multiple dishes—helps cut down waste and get your dinner on the table fast. This week Dinner Plan host Maggie Hoffman talks to Zoe about what can get prepped ahead (and what can't) plus how to use up the bits and bobs of ingredients that always hang out in the fridge this time of year. Got half a carton of heavy cream? Give this show a listen.

Thanks to Purple Carrot for supporting this episode. Start now at PurpleCarrot.com and get 50% off your first two orders with the code DINNERPLAN.

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