The Dinner Plan

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

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

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