What Does Food & Wine's Executive Editor Actually Cook at Home?
Karen Shimizu shares the deep cuts from the magazine that she adores most.
The Dinner Plan · Maggie Hoffman
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Show Notes
How does an idea make its way into Food & Wine magazine? What older recipes should we all be making now? Hear Karen Shimizu, Food & Wine's executive editor, answer these questions—and share her weeknight dinner favorites and the lessons she's learned through her years at the magazine. Get all the links from this episode at TheDinnerPlan.Substack.com.
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Thanks to House Foods and American Vinegar Works for supporting this episode.
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