The "Gen Z Martha Stewart" has some excellent hosting advice.
Chances are that Meredith Hayden has already graced your social media feed. The New York Times bestselling cookbook author shares recipes and other content on her Instagram account, Wishbone Kitchen. This year she was featured on the cover of People Magazine’s Spring Entertaining Issue.
Meredith combines the easy charm and cooking knowledge of our perennial faves like Martha Stewart and Ina Garten. Some people have even called Meredith the “Gen Z Martha Stewart”—and she’s met the OG influencer at a party in the Hamptons. There are so many ways that the two women overlap while still retaining their distinctive flair.
But what I find so striking about her content is that it’s both visually appealing and super relatable. Meredith’s ease on camera, whether she’s filming herself or her food, is probably why she’s garnered such a huge following. She feels like your fanciest friend—who still likes to eat ice cream and crack jokes.
I had the chance to interview Meredith and ask for her expertise on hosting during this time of year. She had so many great tips to share, from how to embrace transitional flavors to how involve kids in the kitchen. And if you’ve been wanting to show off more of your home-cooked meals on social media, she also gave advice on how to create stunning food content using tools like Adobe Express and Lightroom.
10 Questions with Meredith Hayden
1. What do you think is the best transitional recipe for entertaining, and why?
I love a ribollita soup during these transitional months. It’s simple, crowd-pleasing, and strikes that balance between summer lightness and cozy fall flavors.
2. Which late-summer and early-fall flavors are your favorite for building a menu around? Which recipes do you gravitate towards during this time?
Tomatoes are still at their peak in September, and I’ll ride that wave as long as I can. I also love bringing in herbs like thyme, rosemary and sage—ingredients that signal fall without fully saying goodbye to summer. My menus during this fall transitional period usually include a pasta or a soup, or a simple olive oil cake for dessert.
3. What advice would you give someone who is trying to create food-related content for the first time?
Shoot first, edit later. Lightroom makes it so easy to polish photos with presets and quick edits so you can focus on enjoying the meal. For hero shots, capture dishes before serving, then lean into candid moments like a blurry cheers or hands reaching across the table.
4. What kitchen tools are the most helpful for creating food content?
Clean white plates and platters will make any dish camera-ready.
5. What technology tools are the most helpful for creating food content?
I use Lightroom nearly every day. It helps me bring photos to life in a way that still feels true to me. Adobe Express has also been a game-changer; I used it to design menus, recipe cards and matchbooks for the “Savor the Summer” dinner with Adobe, and I still lean on it for quick graphics and social posts.
6. What’s the best piece of photography advice you’ve ever been given?
Golden hour is your best friend—everything and everyone looks better in it. I also love zooming in on the little details, like the texture of a napkin or the way candlelight hits a glass.
7. What’s the best piece of cooking advice you’ve ever been given?
Trust your senses—don’t rely on a timer.
8. How do you keep your head on straight when managing all the work that goes into entertaining?
Prep as much as you can ahead of time, then let go of perfection—guests remember the vibe more than the little details. Adobe Express helps me create menus, playlist album art and small touches in advance so I can actually enjoy the evening.
9. What are some fun, easy ways you can incorporate kids into the prep work for entertaining?
Give them small but meaningful jobs, like tearing herbs, arranging fruit or setting out place cards.
10. If you had to choose one recent social media post that you’re particularly proud of, which one is it? And why?
At the moment, I’d say my recent Substack recapping the “Savor the Summer” dinner I hosted with Adobe. It blended everything I love: seasonal food, thoughtful hosting and candid photos.
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