
One delicious, 30-minute dinner each week to take the decision out of busy weeknights - delivered every Sunday by chef and food writer Margie Nomura
| Platform | Pricing | Freemium | Publishes | Daily | |
|---|---|---|---|---|---|
| Issues | 262 | Founded | 3 years ago | Last Issue | 7 days ago |
| Active | |||||

Join the Dinner Tonight Club
What do you cook when you really don’t feel like cooking? One piece of advice is to keep actual cooking to a minimum. That might sound strange coming from someone who cooks for a living, but some of the best...
It’s the first Sunday of the month, which means today’s recipe is completely free for everyone. If you love this and want a new weeknight-friendly recipe delivered straight to your inbox every single week, come and join the club!
Dinner To...
And just like that, June is over! It’s been a month of heatwaves, minimal kitchen time, and focusing heavily on dishes that deliver maximum reward for absolute minimum effort.
Looking back at the stats, you’ve been loving one-pot wonders,...
Before we begin... just a reminder that the Dinner Tonight membership site is live, and for the next seven days founding membership is £35 a year. Every member who joins this week is entered into a draw to win a private dinner party — cooke...
Today is the last day to join Dinner Tonight as a founding member.
Tonight the price goes from £35 to £49.99, and the dinner party competition closes. Both things go at the same time.
I built this because deciding what to cook for dinner...
Subscribers, engagement, traffic and sponsorship for DINNER TONIGHT .
| Subscribers | Engagement | 81 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
Where DINNER TONIGHT ranks on Google, and how much search traffic it brings in.
| Ranked Keywords | 5.1k | Monthly Search Traffic | Top Keywords |
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How this newsletter ranks in the official Substack charts.
| #35 | |
| #96 |
The writers behind this newsletter.
One delicious, 30-minute meal delivered straight into your inbox every Sunday, by chef and food writer, Margie Nomura.
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