Big News for the New Year
Thank you!
to everyone who has been following (or just joined!) Hot Dish. I initially started this newsletter to share random food adventures, tell you about my favorite food things, connect with you better, and, most importantly, procrastinate from working on my cookbook. That’s why it’s all been so irregular and, well, chaotic. But good news—the book is almost a book (coming fall 2023)! That means I’ve got a lot more time to put into Hot Dish, so I’m excited to announce that starting in January, I’ll be offering paid subscriptions!
What does this mean?
As a free subscriber, I’ll still be popping into your inbox. You’ll get a peek at the recipes I’m offering to paid subscribers along with occasional free recipes and posts, so you’ll still be able to cook along and get in on all the fun.
When you upgrade to paid, you’ll get access to 4 brand-spanking new, totally exclusive recipes every month!
I’ll be dropping four new recipes directly into your inbox every month
All recipes will be available as downloadable PDFs
Recipes will feature ways to make ingredient and equipment substitutions, so you can make the recipe work for you
I’ll deep dive into relevant culinary techniques, giving you the whys and the hows so you can become a boss in the kitchen
And you get to be part of the Hot Dish community, where you can ask me questions or even give me recipe suggestions. I want to hear from you!
Why am I offering paid subscriptions?
I want Hot Dish to become more than something I do to procrastinate. I want to give you thoughtful, well-developed recipes, and with your paid subscription, I’m allowed the resources to do just that. I also want to take control of the content I’m making. Every outlet has its own vibe and house recipe standards, and although I love all the folks I collaborate with, here, I’ll bring you the recipes I care about most, precisely how I want to.
2022 Highlights
We shot the photos for my upcoming cookbook in our little apartment this February. It was three weeks of daily shoots with a tight crew of just the four of us. We got really loopy by the end and sang lots of 90’s pop to get through the 150+ recipes. I can’t share the photos with you just yet, but I’ll do you one better with some bts!
We finally ate at the infamously difficult to get into Carbone, which was freaking incredible! I totally get why this is where all the cool kids hang out. The service and dining room transport you to a glamorized version of old New York, and yes, that rigatoni pasta is perfect. I can’t wait to go back (if I can get in).
I made lots of new friends on the set of The Big Brunch!
I appreciate you all being here and look forward to so much more fun!
HAPPY NEW YEAR!
xoxo sohla
Sounds like the subscription will be the perfect thing to tide me over until your book comes out. Can’t wait!
Sohla! I loved The Big Brunch. Like on The Great British Baking Show, the contestants were just so supportive of and lovely to each other. And you all were obviously invested in them, so clearly wanting to see them do their best. The food was incredible and the whole vibe just made my heart HAPPY. I hope you do another season.