20 Comments
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Alex's avatar

Love this new format Zoe!

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Zoe Barrie Soderstrom's avatar

Thank you so much Alex!! Looking forward to cooking with you this year 💖

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frankie's avatar

Hi! Any chance you would be willing to include some gluten-free substitutes or even a gluten-free week at some point? Usually, I sub for quinoa or GF flour but wondering if you would have any recommendations. Thanks so much!

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Zoe Barrie Soderstrom's avatar

Hi Frankie, yes!! Making this a goal of mine for this year's recipe development!!

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Angela Vazquez's avatar

Whenever cutlets are on the menu I make them GF by using cornstarch instead of flour and GF panko breadcrumbs and they turn out great every time! And I'd suggest maybe using some sort of potato, sweet potato or rice base in place of some of the other gluten items. I mix it up

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Leanne F's avatar

I find GF panko soooo good!

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Tanya N's avatar

Thanks Zoe, this new format looks great! Lots of content I’m looking forward to creating that I didn’t get to last year. I’m happy you are prioritizing preventing burnout - health is the most important thing. Happy 2025!

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Alicia's avatar

I have a ton of allergies and I love your recipes so I modify for dairy free, egg free anti-inflammatory no chocolate, no alcohol and low fodmap. I subscribed last fall and keep it going into the new year. I appreciate you 🙌🙏🙏🙏

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Elyce Murillo's avatar

Obsessed with this and you!! You truly changed my life thank you so much for everything!

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Sami's avatar

Love the updates and the Flashback Friday edition :) so many weeks I didn't get to last year, plus some favorites. Feels like I don't have to miss out on all the wonderful new stuff that you are creating!

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Sheena's avatar

Less is More is one of my favs, but I decided to pick my own and get a jump start on planning before this was published. I picked A Menu of Changing Seasons (Week 3) and just want to mention how amazing it is to see how many positive changes you've made since the start. The recipes are fantastic throughout but the organization (subscripted reference numbers, etc) has gone from good to amazing. The peace of knowing dinner is prepped and sorted for the week is just priceless. Looking forward to another year of RD! xo

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Valerie Larsen's avatar

So so so excited for my first FULL year of RD! I joined in May or June of 2024 and it truly changed my life. Cannot wait to be a part of all you come up with this year Zoe!

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Victoria Dooling's avatar

Happy New Year! We can't wait to keep cooking with you this year!

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Kirsti McNabney's avatar

Recently joined the newsletter after following you on social for so long and absolutely loving it! Thank you so much for the time you pour into this space. Made the crispy cabbage shakshuka and your focaccia last week 🤍 can’t wait to cook along together in 2025

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Nicole's avatar

Can't wait to cook with you another year!

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Cate Louis's avatar

so excited for rd 2025! i have been able to develop my passion for cooking this past year because of you sharing your wonderful talents and i’m thinking about culinary school myself :)

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Allison W's avatar

Thanks for providing a refresher on the framework! It makes so much sense and I can’t wait to cook with you in 2025. In 2024 you helped me 1) realize baking doesn’t have to be intimidating and learn how to make easy breads! 2) learn how to make killer sauces that I just want to have on repeat, 3) get out of my cooking rut and try some new things!

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Angela Vazquez's avatar

Happy New Year Zoe, can't wait to see what Restaurant Dropout does this year!

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eatkins's avatar

I'm looking for the week of cowboy caviar and smoked chicken tacos recipes. Can you please help? Thank you, Zoe!

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Admin's avatar

Posting in a little bit! :)

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