MISSION: DINNER
Kristin DonnellyWeeknight recipes that use supermarket ingredients and take about 30 minutes, from a cookbook author, mom, and former Food & Wine editor. The answer to your dinner doldrums.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 62 | Subscribers | Read | missiondinner.substack.com |
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Last recipe for a while
A couple of weeks ago, I visited my in-laws in Washington, DC, but we also paid a visit to a couple of Smithsonian museums, including the Botanical Gardens.
A recipe inspired by my trip to Spain
“I’m not picky, mom,” my daughter said. “It’s just that most people don’t eat squid for dinner on a Wednesday.”
Salmon patty BLT with basil green goddess
On the cusp of the new year, my friend and colleague and I had the great honor to interview Emily Meggett, author of Gullah Geechee Home Cooking and the late matriarch of Edisto Island in the South Carolina Sea Islands.
Couscous to start. Pistachios to finish.
“You’re lazy, huh?” my friend’s mother-in-law said to me at Costco a few months ago.
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![[VINTAGE MORELS] adventures with home cooks](https://substackcdn.com/image/fetch/f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F357f423b-18dc-452a-96b1-6ed05a366e8e_800x800.png)
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