Free Daily Podcast Summary
Dishing with Stephanie's Dish: Daily Summaries Delivered
by Stephanie Hansen - @StephaniesDish
I talk with Cookbook authors and Makers obsessed with food
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- Today24 min
Crystal Schlueter, Cookbook Author, Columnist at the Ely Echo
Get Tickets to the Book Launch Sunday, November 15, 20262:00 PM - 3:30 PMMinnesota History CenterJoin us for a delicious celebration of Minnesota’s Northland with Iron Range native Crystal Schlueter as she shares the stories, traditions, and recipes behind End of the Road Cookbook. with Stephanie Hansen, Ticket price includes the program, a selection of sweet treats from End of the Road Cookbook, coffee/tea, and a book signing. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
- 6 days ago26 min
What’s For Dinner?
We made sheet pan chicken tonight with Brussels sprouts, potatoes, and fig jam. I am going to make this one of my exclusive Substack recipes, as it was really tasty. Subscribers get access to my archive of 70 exclusive recipes.We started with chicken thighs and oiled, salted, and peppered them. Then we cut red potatoes and Brussels sprouts in half and tossed them with a fig jam, Dijon mustard, Balsamic vinegar, Thyme, Rosemary and olive oil. We reserved 1/4 cup of marinade and put our sheet pan in the oven at 400 for 30 minutes. After 30 minutes, we turned the heat up to 450. We tossed the veggies, glazed the chicken with the reserved marinade, and cooked for 15 more minutes until the chicken was cooked and the veggies were crisp and roasted. Here is an official recipe:Fig Jam-Glazed Sheet Pan Chicken Thighs with Brussels Sprouts and PotatoesCrispy chicken thighs glazed with fig jam, Dijon, and balsamic, roasted on one pan with caramelized Brussels sprouts and red potatoes.INGREDIENTSFor the Chicken• 1 pounds bone-in, skin-on chicken thighs (4 thighs)• 2 teaspoons olive oil, for the chicken• 1 teaspoon kosher salt, for the chicken• 1/2 teaspoon black pepper, for the chickenFor the Vegetables• 1 pound small red potatoes, halved• 1 pounds Brussels sprouts, trimmed and halvedFor the marinade• 2/3 cups fig jam• 2 Tbsp Dijon mustard• 1 Tbsp balsamic vinegar• 1/4 cup olive oil, for the marinade• 1 Tbsp fresh thyme leaves• 1 Tbsp fresh rosemary, finely chopped• 1 teaspoon kosher salt, for the vegetables• 1 teaspoon black pepper, for the vegetablesInstructions1. Preheat: Heat the oven to 400°F. Line a large rimmed sheet pan with a Silpat silicone mat, foil, or parchment for easier cleanup.2. Season the chicken: Pat 1-1.5 pounds bone-in, skin-on chicken thighs (4 thighs) dry with paper towels. Rub with 2 teaspoons olive oil, for the chicken and season all over with 1 teaspoon kosher salt, and 1/2 teaspoons black pepper, for the chicken.3. Make the fig marinade: Whisk 2/3 cups fig jam, 2 Tbsp Dijon mustard, 1 Tbsp balsamic vinegar, 1/4 cup olive oil, for the marinade, 1 Tbsp fresh thyme leaves, 1 Tbsp fresh rosemary, finely chopped, 1 teaspoon kosher salt, for the vegetables, and 1 teaspoon black pepper, for the vegetables in a large bowl. Set aside 1/4 cup of the marinade in a small bowl for glazing the chicken later.4. Toss the vegetables: Toss the Brussels sprouts and potatoes, trimmed and halved, in a large bowl with the remaining marinade and toss to coat.5. Arrange the pan: Spread the vegetables on the sheet pan, placing the potatoes and Brussels sprouts amongst the chicken thighs skin side up.6. Roast at 400°F for 30 minutes.7. Increase the oven to 450°F. Toss the vegetables on the pan, then brush the chicken with the reserved 1/4 cup marinade.8. Finish roasting: Roast 15 minutes more, until the chicken reaches 175°F inside and the vegetables are crisp and caramelized.9. Rest and serve: Let rest 5 minutes. Spoon any pan juices over the chicken and vegetables, and garnish with extra thyme if you like.Substitutions:* Apricot or cherry jam works in place of fig. * Scatter with chopped parsley and finish with crumbled goat cheese or toasted walnuts for a dinner-party version.Thank you to everyone who tuned into my live video to cook dinner tonight! Join me for my next live video in the app on 11/13 6pm CST.Also, I'll see you at the Becker Library 11/9!Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
- 1 weeks ago21 min
Live with Stephanie Hansen
Thank you to everyone who tuned into my live video! Join me for my next live video in the app.Get the marinated goat cheese and other recipes at stephaniesdish.com This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
- 2 weeks ago22 min
Dishing With @StephaniesDish: Stephanie Hansen visits with Chef Michael Lopata
Get Reservations at Charlie’s RestaurantGet more information about The Minneapolis ClubOpen Seatings to the Public* Dinner Tuesday - Friday, 5 pm - 7:15 pm* Charlie’s Bar Open until 9 pmNon-members can join for cocktails at the iconic Charlie’s Bar until 9 pm or for full dinner service with seatings available Tuesday through Friday from 5 pm to 7:15 pmMake a Non-Member ReservationTo make a same-day reservation, please call us at 612-332-2292.ORIGINAL EDITED TRANSCRIPTStephanie Hansen (00:00.664)Hi, welcome to Dishing with Stephanie’s Dish, the podcast where we talk to people in the food space. And today I’m actually recording from the Minneapolis Club. I had a little internet trouble at home, so I’m a member here and, coincidentally, I'm recording today with Michael Lopata, Executive Chef and Director of the Culinary Program at the Minneapolis Club. Welcome to the podcast, Michael.Michael Lopata (00:21.117)Thank you so much. Good to have you here, literally and figuratively.Stephanie Hansen (00:25.352)Yes, thank you. I am glad to be here too. I hosted a really powerful event last week, I thought, about women in food. Fellow member Beth Dooley , who is a cookbook writer. She’s written so many great books. She was there. Joy summers , a food critic for the Star Tribune, and my radio partner, Stephanie March , the founder of the Salt Cure Recovery Fund for Restaurant Recovery. It was really just such a great panel. And we had a lot of opportunity to talk about food from the intersection of chefs, farmers, product producers, people that write about, and home cooking. And that day you made something so delicious. You made one of my favorite things. Did you know I love a beef short rib?Michael Lopata (01:16.955)No, but I wouldn’t trust you if you said you didn’t. So it was nice to kind of live in the center lane of the highway there, but also be able to put something out there. I’ve said for years, as long as I’ve been doing this, there are those corporate Monday-through-Friday lunches with chicken, mashed potatoes, and asparagus, and that fits the bill. But I wanted to do something a little bit more fun. I definitely want to touch on something that you said about the intersection of food and chefs, butit’s always easier when we’re cooking people’s favorite food. It makes my job and my team’s job so much easier. So I’m glad we I’m glad we hit that mark.Stephanie Hansen (01:50.763)it was so delicious. And I had mine packed up to go because obviously when I was speaking I couldn’t eat, and I was sitting down in a little side room kind of off of Charlie’s restaurant here, which is open to the public Thursday through Sunday. So, Thursday through Saturday, did I get the hours right?Michael Lopata (02:11.843)Tuesday through Saturday for dinner. Yep. Yep.Stephanie Hansen (02:14.732)People don’t realize they can come to the Minneapolis Club and eat this delicious food at Charlie’s. You also have a beautiful patio. It’s getting to be fall now, but the patio is lovely during patio season. yeah, I had a lot of great comments about the food that day, so well done.Michael Lopata (02:35.762)Thank you so much. I caught the very end of you and Beth and Joy and Stephanie andyou know, as soon as that food was out, we actually had an event on the second floor, but we’re rushing through it because I love listening to people talk about their passion. Whether I’m getting my oil changed and it’s somebody who just graduated from auto tech school and he’s excited about the next 20 years of his life, and I’m driving away thinking, I’m glad that guy loves cars more than I do. But it’s always nice to listen and exciting for me, especially because this is my passion. And this is what I’ve dedicated the last twenty-five years of my life to: listening to four just exponentially great voices in this in the Minneapolis food scene and beyond. Two quick things. I moved here from Seattle
- 2 weeks ago1h 7m
Coffee Break Chat with Stephanie Hansen
My friend Rebecca Blackwell, whom I met through Substack and who has been such a resource and inspiration in my food writing career, turned the tables on me by interviewing me for a coffee chat as part of her Mastermind for Food Writers series. We could have talked for hours! * If you are wondering how to get started on a new creative endeavor, this might inspire you.* If you have ever been insecure in your career pursuits, this might give you some courage.* If you are curious about building your own brand ecosystem, this might give you some ideas.As a creator and broadcaster, I love hearing others'. stories, and when the microphone turns the other way, It turns out I have a lot to say about the process of being a creator myself. I hope you enjoy our coffee chat!If you come here for the recipes - I have one of those for you too! My Crockpot Sausage and Tortelloni Soup as we are on day 21 of Crocktober! Crock On Friends. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
- 4 weeks ago28 min
Jeremy Messersmith
Jeremy Messersmith, an indie pop folk singer-songwriter, joins us this week on Dishing with Stephanie's Dish. Known for his quirky style and engaging performances, Jeremy shares insights from his musical journey and his newfound passion for baking during the pandemic.Get Tickets for the Show and Listen to Fox Coyote by Jeremy Messersmith on SpotifyORIGINAL TRANSCRIPT FOLOWSStephanie Hansen (00:00.728)Hello everybody and welcome to Dishing with Stephanie’s Dish, the podcast where we talk to cool people in the food space. They can be in any spaces. I’m here today with, as my friend Sarah calls you, my boy band crush, Jeremy Messersmith. You are my first musician on the program, friend.Jeremy Messersmith (00:21.41)Well, it’s good to good to be here.Stephanie Hansen (00:21.544)I’m trying to describe you - I mean people would say you’re like an indie pop folk singer songwriter, perhaps.Jeremy Messersmith (00:35.436)Yeah, I think that’s fair. it I describe myself as you I’m basically just another white guy with an acoustic guitar, is mostly what I do. I think what I end up writing to me just seems like very normal songs, but people do describe it as a quirky, let’s say. Yeah, yeah.Stephanie Hansen (00:51.85)Yeah. There is kind of a and I hope you take this as a compliment. There is sort of like a a little bit of a Ben Folds vibe. ButJeremy Messersmith (01:02.526)yeah. I yeah, I I definitely take that. Yeah, I take that as a as a high compliment. Yeah.Stephanie Hansen (01:09.066)The first time I think I became aware of you was probably at a New Standards holiday show. And it might have been, well, I honestly, it could have been like 15 years ago that was the first time. And you came out, and since then you’ve appeared many times, sometimes with the ukulele, sometimes just singing fantastical, crazy songs.Jeremy Messersmith (01:16.718)Yeah.Jeremy Messersmith (01:37.175)Yeah. Yeah. That’s true. The New Standards have been quite generous over the years in letting me crash their their holiday show and sometimes it’s a song that I pitch for them and sometimes they want me to to come in and sing a song and I I try to we generally try to shake it up and do something that’s f fairly funny and provocative maybe at the same time.Stephanie Hansen (01:59.584)Well, and I have to say you have also blown up in my mind in the food space a little bit here because you seem to like have made a decision about something. And tell me if you think I’m right. I feel like, okay, COVID was just a hellish time, right? And particularly horrible for musicians because you couldn’t be out on the road doing what you do.And I think it’s fair to say most musicians that tour at all were just going crazy. And you all seem to have like created some self-discovery through the social media channels. And those social media channels for a lot of musicians are like a blessing and a curse at the same time because you need them to sell records. But also many musicians are actually kind of can be introverted and a little quirky and.So putting yourself out there in that way feels so weird. But I feel like I don’t know, like in the last year, have you made a concerted effort to just like throw caution to the wind and get out there?Jeremy Messersmith (03:11.146)Yes, yes I have. And it’s mostly just because I have a a new record out, released in in April. It’s called Fox Coyote and I just play I play all kinds of little games with myself and I realize that Part of my job as a musician, if I care about my my art, my craft, is I need to just go where people are. And that’s something I’ve always tried to do in my career. And if that is social media, then so be it. I will I will pop on there. And so back in April I I had a little challenge with myself and it was I’m going to make like, you know, an Instagram reel every day for like a month or something. And then if if I do that, then I’m gonna go take myself out to eat at a very nice restaurant.You know, like that was my little reward to myself. And it was challenging because, you know, how much of yourself do you really want to share with people? And I found that what was most comfortable to me was usually things based around kind of projects. either, here’s what I was thinking, putting together an outfit for today. And it’s just stuff I would be doing anyway, but just like sharing it wit
- Sep 25, 202629 min
Crafting Cocktails and Connection with Emily Vikre
In this episode, Stephanie Hansen chats with Emily Vikre, owner of Vikre Distillery and author of the new book Cabin Cocktails. Emily shares insights into her journey as a cookbook writer and distiller.The Art of Cocktail CreationEmily’s fourth book, Cabin Cocktails, features 70 seasonal cocktails, including mocktails, that celebrate the beauty of outdoor experiences. She reflects on how intuitive cooking differs from the precision required in cocktail making:“I do find cooking recipes hard to write down for me. Especially because as a cook, I’m very intuitive... I go by those sensory inputs.”Emily emphasizes that while cooking can be forgiving, cocktails require strict adherence to measurements for the best results. “Cocktails can be very unforgiving if you don’t have a good recipe and if you don’t follow it,” she explains.Sense of PlaceThe conversation moves into the heart of what makes Vikre Distillery unique: the water sourced from Lake Superior. Emily discusses how this element influences the flavor and character of her spirits on this week’s “Dishing With Stephanie’s Dish” Podcast.Stephanie Hansen (00:01.038)Hello everybody and welcome to Dishing with Stephanie’s Dish, the podcast where we talk to people in the food space. And today I am here with Emily Vikre. And she is the owner of Vikre Distillery up in Duluth and also makes a whole host of beautiful, beautiful spirits. I’m a big fan. But Emily also is a cookbook writer. And in her case, she has written this is your fourth book, isn’t it?Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily (00:31.574)Yes, it is. Yeah.Stephanie Hansen (00:33.814)Okay, four books and four cookbooks in particular is pretty amazing. This last book is called Cabin Cocktails, and it has 70 seasonal cocktails for year-round drinks, and there’s mocktails too, I want to point out, because a lot of people are looking for mocktail options. I’m curious, you’ve had so many books. So you I’m just gonna kind of go through your canon here. You have Camp Cocktails, which was a great book and isEmily (00:47.984)Mm-hmm, mm-hmm.Emily (00:59.738)Yeah. Mm-hmm.Stephanie Hansen (01:04.03)still sold all over. It’s usually a lot of places where the True North Cabin cookbook is. We’re right next to each other, which yeah, I love. And then Cabin Cocktails, which is the new book. Then you have On the Trail, which was a new camp cookbook about easy-to-pack meals, kind of more about like taking your family actually camping and how to orchestrate that. And that book was great. And then you have another book called Fireside Warmers that had drinks.Emily (01:09.166)Yes, right. All those outdoorsy places.Emily (01:24.988)Mm. Yeah.Stephanie Hansen (01:33.354)Sweets. So you’ve done both cocktails, and you’ve done food books. Is one easier for you than the other?Emily (01:38.811)Yes. Ooh, that’s a great question. both things are things that I think cut like kind of come naturally to me to talk about, to storytell about, to develop recipes for. So in that way, one isn’t necessarily harder than the other. But I will say I do find like cooking recipes hard to write down for me.Especially because as a cook, I’m very like intuitive in my cooking. And when I’m cooking for myself or my family, I don’t measure anything, I don’t time anything. I go by those like sensory inputs. And so it’s hard then when you’re writing a cookbook to really slow yourself down and say, okay, how much did I use here? Check my time, how long did that go for? Give it to other peo
- Sep 11, 202622 min
Lisa Steele
Lisa Steele, author of 'In Season' and known for her expertise in eggs from her Blog, and first cookbook of the same name Fresh Eggs Daily, and farm-to-table cooking, shares her journey from chicken farming to cookbook author. She discusses her creative process, the challenges of social media, and her upcoming baking book, offering insights for aspiring food creators.Stephanie Hansen (00:00.718)Hello, everybody. Welcome to Dishing with Stephanie’s Dish, the podcast where I talk to cool people in the food space. I’ve been expanding my repertoire, but I got a cookbook that came across my desk earlier in the season. It is called In Season. It’s by Lisa Steele. She’s the founder of Fresh Eggs Daily. And this is Lisa’s second book. The first book that she has is really all about eggs. Because if you know Lisa, she is a chicken farmer.But she is so much more than that. Lisa, this new book "In Season”, 125 sweet and savory recipes, is gorgeous. Congratulations.Lisa Steele l (00:37.886)thank you. Yeah, it it is a really pretty book. I mean, I know the most important part is that the recipes are delicious, but you know, we do all eat with our eyes. And I feel like if someone’s in a bookstore flipping through the book, you know, they’re just gonna be like, I wanna make that, I wanna make that, that looks so good. I mean, it’s just so because it’s vegetables and fruits and berries, you know. So it was easy to make it like bright and vibrant. You know, my first book, All Eggs, it can get a little dull, you know, eggs are kind of tough to photograph sometimes.Hmm.Stephanie Hansen (01:08.138)Your first book though, okay, so every season I spend a bit good portion of the summer at my cabin. And your book came with me to the cabin this summer because there’s so much to do with eggs and I do a lot of entertaining there. So there’s a lot of brunch ideas. So I use that book a lot.Lisa Steele l (02:19.71)Good. And I mean the second book does have a whole egg chapter. So anyone who does love eggs, I managed to slide in, you know, like a bunch of deviled egg recipes and, you know, some baked dishes that I feel like are, you know, kind of like casseroles that are really good for entertaining, or like you said, if you’re, you know, somewhere that you have a limited, you know, cooking space or whatever. So there are still egg recipes for those people that love eggs.Stephanie Hansen (01:55.47)Can we talk about like obviously after you got done with the first book, y you had more to say and more to say that wasn’t just eggs? I loved that you expanded your repertoire because obviously you’re a cook. you know how to make and put together a book and put dishes together. What was it that kept propelling you forward, or were you just like, I’m gonna stay on this cookbook jag?Lisa Steele l (02:19.71)yeah. So after the first book came out, I mean it was it was brand new. Like you said, I was in the chicken world. I was writing books about raising chickens. I was giving talks about raising chickens and you know, COVID came along and my publisher wanted me to write another chicken book. And I had written like almost a book a year for like six years. And I said to him, I don’t really have anything more to say about chickens. Like I have a blog with a ton of information. I just couldn’t get excited about it, you know. And so I said, I really want to write a cookbook. Like it’s COVID. I feel like this might be the end of the world. You know, I wanna likeCheck things off my bucket list. And he did he wasn’t interested. He he said, No, you’ve got your lane. This is what you do. This is what you do. Well, you need to do it. But he very graciously let me out of my contract. you know, you know, as a cookbook author, you they have like first write a refusal, right? And you’ve got like whatever. He let me out of my contract, wished me well. and I hired an agent and pitched, you know, the egg cookbook to him. He loved it. Jill kind of was so gracious to share with me her agent. and yeah, he loved the idea of an egg cookbook. And he said, you know, it’s the next natural step for you. You know, you’ve got all these people that raise chickens and have a ton of eggs. Let’s do this cookbook. Plus, people who don’t have chickens, you know, so it’s just widening your your universe kind of. so he loved it, got right on board, and it was so much fun. you know.People say cookbooks are hard to write and it wasn’t easy and it took a long tim
Get Dishing with Stephanie's Dish summaries in your inbox
Free AI-powered daily recaps. Key takeaways, quotes, and mentions — in a 5-minute read.
Get Free Summaries →Free forever for up to 3 podcasts. No credit card required.
You Might Also Like
Listeners also like.
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
A weekly exploration of food through recipes, cooking techniques, and cultural conversations with chefs, writers, and experts.
All on the Table with Katie Lee Biegel
Conversations with guests centered on food, cooking, childhood memories, and daily routines, hosted by Katie Lee Biegel.
The Ultimate Dish
Auguste Escoffier School of Culinary Arts
Food Friends: Home Cooking Made Easy
Two home cooks share seasonal recipes, kitchen tips, and friendship to make everyday cooking easier and more joyful.
Fell Into Food Podcast
Chef Jeff Fell examines how technology and innovation shape modern kitchens through interviews with industry professionals.
Dish
A chef and a broadcaster host weekly dinner parties featuring celebrity guests, gourmet meals, and candid conversation.
The Crumb - Bake from Scratch
A baking podcast exploring the culture, people, and places behind the world of baking.
Expense Account
A food critic talks with guests about memorable meals, favorite dishes, and the cultural role of food in everyday life.
Play Me a Recipe
Food52
Christopher Kimball’s Milk Street Radio
Explores global food stories, interviews with renowned chefs, and unusual culinary topics, from food science to cultural traditions.
Walk-In Talk Podcast
Raw conversations with food industry professionals about restaurant operations, culinary leadership, and the business of hospitality.
The Martha Stewart Podcast
Candid, in-depth conversations with influential leaders, creators, and visionaries across industries.
Customized Recaps
AI-powered recaps with compact key takeaways, quotes, and insights.
Straight to Your Inbox
Get key takeaways from Dishing with Stephanie's Dish in a 5-minute read.
Save Hours Every Week
Stay current on your favorite podcasts without falling behind.
Frequently Asked Questions
What is Podzilla's Dishing with Stephanie's Dish daily summary?
It's a free AI-powered email that summarizes new episodes of Dishing with Stephanie's Dish as soon as they're published. You get the key takeaways, notable quotes, and links & mentions — all in a quick read.
How does the Dishing with Stephanie's Dish podcast summary work?
When a new episode drops, our AI transcribes and analyzes it, then generates a personalized summary tailored to your interests and profession. It's delivered to your inbox every morning.
Is this an official Dishing with Stephanie's Dish product?
No. Podzilla is an independent service that summarizes publicly available podcast content. We're not affiliated with or endorsed by Stephanie Hansen - @StephaniesDish.
Can I get summaries of other podcasts too?
Absolutely! The free plan covers up to 3 podcasts, any in the catalog. Basic raises that to 15, Pro to 40 and Max to 100. Browse our full catalog at /podcasts.
How often does Dishing with Stephanie's Dish release new episodes?
Dishing with Stephanie's Dish publishes biweekly. Our AI generates a summary within hours of each new episode.
What topics does Dishing with Stephanie's Dish cover?
Dishing with Stephanie's Dish covers topics including Leisure, Arts, Food. Our AI identifies the specific themes in each episode and highlights what matters most to you.
Start getting Dishing with Stephanie's Dish summaries tomorrow morning.
Free forever for up to 3 podcasts. No credit card required.
Free forever for up to 3 podcasts. No credit card required.