Yesterday, I kicked off the very first in what I hope to be a delightful new Substack Live series called ERBE with Rel, where I speak with special guests about what we’re eating, reading, buying, and eyeing. My first guest was Maggie Hoffman, the creator of The Dinner Plan podcast and newsletter.
On The Dinner Plan, Maggie interviews a different cookbook author every week about what they cook at home and what inspires them in the kitchen. She always manages to get the best out of these chefs and recipe developers — and when I say the best, I mean unique and thoughtful answers: not cookie cutter, publicist-approved press release stuff. It’s remarkably refreshing and very much worth your time. Maggie also writes The Vintage Table, where she scours the internet for vintage tableware finds. Did you know that celery dishes exist? I didn’t either until I subscribed.
Who do you want to see on ERBE next? Leave a suggestion in the comments!
The ERBE highlights
When it comes to what we’re eating and reading, you won’t be surprised that the cookbook conversation was deep. Maggie is loving the mayo-free caesar salad from What Can I Bring? (and I am obviously so jazzed it’s mayo-free) and she is finding loads of inspiration from the depth and beauty of Noor Murad’s new cookbook Lugma.
I went to Eden Grinshpan’s book talk a few days ago and picked up her new cookbook Tahini Baby, and it is packed with bountiful vegetarian recipes that I am so excited to make. I just bought the ingredients for the spiced chickpea “crunch salad” and will keep you posted.
For the buying portion of our ERBE, Maggie showed us these awesome Sabre Paris rice spoons that she actually uses as salad spoons. Critically, they are dishwasher safe. (To note, this shop Coming Soon also sells the ring dish I’ve been eyeing.) Maggie also showed us some beautiful vintage finds, like this stunning little candy bowl.
As for what Maggie’s been eyeing — and what I think would make a very good future Rel’s Recs — napkins. She’s into John Derian (bottom middle) and One Napkin (top right) but is open to suggestions…so I am going to begin my research.
For the rest, watch the video above! And let me know what you think of this series. Thank you to Maggie for joining me in the inaugural ERBE. It was a true joy.
Dinners in my lap
If you aren’t in the Substack app, you won’t see my daily Dinners in my lap — messy but realistic dinners that I make for myself and Gabby every night. (This is something I touch on with Maggie, too!) I hope this provides you with some cooking inspiration and general relief that food doesn’t always have to look particularly glamorous to be delicious and comforting.
Here we go - left to right, top to bottom.
Kristina Cho’s poached chicken and noodle soup. I ate this three nights in a row. No, I never “reinvented” it into something new or different. It was perfect as is.
Sauteed eggplant, frozen breakfast sausages, roasted red peppers, black beans, and a lot of jarred tomatillo salsa. Served with a ton of spinach that wilted into nothing.
Frittata with frozen broccoli, frozen chicken sausages, and carrots over a spinach salad with marinated artichokes, roasted red peppers, and dried cranberries. Lots of red wine vinegar, shards of parm, and ketchup.
Pastina and chickpeas in Rao’s and stock with peas and Parmesan
Roasted eggplant and cauliflower with chickpeas and arugula. Lots of jarred ajvar, salt, pepper, and red wine vinegar.
Hetty McKinnon’s avocado and asparagus salad, a frozen chicken patty from Costco, and brown rice.
In case you missed it!
Thanks so much for reading along today! Tap the heart if you liked it. (That helps more people discover Rel’s Recs, too!)
Don’t forget that becoming a paid subscriber not only gives you access to my full archives, it also supports my work and my business — and costs less than a medium Dunkin iced every month. So what do you say? Buy me a coffee. It would mean the world.
XO,
Rel
Share this post