Food People by Bon Appétit

Carla Hall on celebrating Juneteenth!

Thu, 19 Jun 2025 09:00:00 -0000

Juneteenth, celebrated on the 19th of June, may be our newest national holiday, but Black Americans — particularly Texans — have been celebrating it for years. Bon Appetit and Epicurious Editor-in-Chief Jamila Robinson sat down with chef, TV host, and entrepreneur Carla Hall to dig into how they mark Juneteenth, who's allowed to join the celebrations, and what they're cooking this year. This conversation previously appeared on Bon Appetite’s Dinner SOS podcast.

Recipes Mentioned:
Hibiscus, Orange, and Vanilla Agua Fresca
Ruth's Lima Beans with Smoked Turkey Tail
Brown Butter Peach Cobbler
Lemon-Pepper Catfish Nuggets with Pepperoncini Dip
Glazed Funnel Cake with Fruit Confetti

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EJ Lagasse on carrying his father’s legacy

Wed, 11 Jun 2025 09:00:00 -0000

Chef EJ Lagasse spent his childhood in TV studios watching his dad Emeril teach the nation how to cook. Now at 22 years-old, EJ is taking over his father’s flagship restaurant in New Orleans and adding his own twist. EJ joins Bon Appétit’s Editor-in-Chief Jamila Robinson to reflect on the many lessons he has learned from Lagasse Sr. and his other mentors in the kitchen including Chef Eric Ripert. And we find out his tactic for dealing with people on the street asking him to yell his father’s catchphrase: ‘Bam!’.

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Alice Waters on 30 years of Edible Schoolyard

Wed, 04 Jun 2025 09:00:00 -0000

Chef Alice Waters started the Edible Schoolyard 30 years ago to bridge the gap between education and the garden. Little did she know it would expand to a network of over 7,000 schools and would inspire and feed generations of school children. Host Jamila Robinson sits down with Alice to reflect on the journey from her days as a student activist in Berkeley in the 1960s to the legacy she’s created. Plus, Alice also talks about the Bear and whether she sees any parallels with her kitchen in Chez Panisse.

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Gregory Gourdet on fashion and food

Wed, 21 May 2025 09:00:00 -0000

Chef Gregory Gourdet’s love of fashion is front and center in his new collaboration with Printemps, a Parisian department store that’s arrived in New York City. Gregory joins host Jamila Robinson in the Bon Appetite Studios to talk about Printemps' five different dining options inspired by the colonial history of French food and what it’s like to go from the kitchen to the pages of Vogue.

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Michele Norris on her mama’s kitchen

Wed, 07 May 2025 09:00:00 -0000

On her podcast ‘Your Mama’s Kitchen’, journalist Michele Norris asks her guests about the kitchens they grew up in. So, in this episode we’re turning the tables. Host Jamila Robinson will be asking Michele about her own mother’s kitchen. We learn how a simple warm-up question that came from a soundcheck on NPR’s All Things Considered turned into a series of powerful conversations with celebrities opening up about how they see the world. Jamila and Michele also talk about the Duchess of Sussex’s new Netflix show ‘With Love, Megan’.

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Bernardo Silva and Franco Sampogna on uniting food and art

Wed, 23 Apr 2025 09:00:00 -0000

Host Jamila Robinson sits down with the masterminds behind New York City restaurant Frevo, Bernardo Silva and Chef Franco Sampogna. Frevo is part art gallery, part restaurant but entirely delicious. (And they have the Michelin star to prove it.) Bernardo and Franco met when they were teenagers in France and have been partners in the hospitality industry ever since. Since opening Frevo in 2019, they have sought to marry art and food while maintaining a small 24 seat restaurant. The duo are hyperfocused on the small details and reveal how the little things make a big impact in the New York City food scene.

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Matteo Lane on why your pasta sucks

Wed, 09 Apr 2025 09:00:00 -0000

Comedian Matteo Lane has very strong opinions on pasta. This week he joins guest host Joseph Hernandez to talk about his new book "Your Pasta Sucks." Matteo breaks down what American cooks are getting wrong in the kitchen and how to fix it. He also talks about his love affair with Italy and reveals what was going on behind the scenes in his viral video at Olive Garden. Matteo has strong opinions on Olive Garden.

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Marcus Samuelsson shines a spotlight on Ethiopia

Wed, 02 Apr 2025 08:00:00 -0000

Chef Marcus Samuelsson visits Bon Appétit HQ to talk about reconnecting with his Ethiopian heritage through his restaurant, Marcus Addis. Located in Addis Ababa, the restaurant is a part of Ethiopia’s new wave of fine dining and provides training and mentorship opportunities to young people. Jamila and Marcus also discuss the ups and downs of his career, the women who shaped it and why elevating women into leadership roles is a critical part of his culture as a restauranteur. Plus, Marcus shares the musical inspiration that first brought him to New York.

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Chef Laurent Tourondel on creating an empire

Wed, 05 Mar 2025 10:00:00 -0000

Jamila talks to restaurant mogul Chef Laurent Tourondel of the BLT Restaurant Group. Laurent has opened 54 restaurants and isn’t afraid to take risks in the kitchen. (He has the Michelin stars to prove it.) Laurent reflects on his journey from working in small kitchens in his hometown of Auvergne, France to becoming a celebrated chef in the New York food scene.

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SNL50: Live from New York... It's Food People

Fri, 14 Feb 2025 10:00:00 -0000

Special guest host Joseph Hernandez catches up with Saturday Night Live cast members Ego Nwodim, Sarah Sherman and alum Ana Gasteyer as they celebrate the 50th anniversary of the comedy show. They discuss the role food has had in some of their most iconic sketches and the catering at 30 Rock. Ego, Sarah and Ana also talk about the places they want to eat at and what foods soothe their pre-show anxiety. Hold on to your Schweddy Balls!

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Effects of Change Episode 6: Fawn Weaver

Wed, 12 Feb 2025 10:05:00 -0000

In Episode 6 of Effects of Change, Jamila and Gabriel sit down with Fawn Weaver, entrepreneur, author, and spirits mogul, CEO of Grant Sidney Inc. and owner of Uncle Nearest Premium Whiskey. They discuss leading as your authentic self. Jamila and Gabriel close out the series by reflecting on everything they've learned through these conversations, the progress that has been made, and the work that still lies ahead.

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Effects of Change Episode 5: Clare Reichenbach and Tim Brooke-Webb

Wed, 12 Feb 2025 10:04:00 -0000

In Episode 5 of Effects of Change, Jamila and Gabriel sit down with Clare Reichenbach, CEO of the James Beard Foundation, and Tim Brooke-Webb, Managing Director of the World’s 50 Best Restaurants, Bars, and Hotels platform. They discuss awards, recognition, and the importance of these platforms as vehicles for discovery and community building.

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Effects of Change Episode 4: Melina Shannon-DiPietro and Juliane Caillouette Noble

Wed, 12 Feb 2025 10:03:00 -0000

In Episode 4 of Effects of Change, Jamila and Gabriel sit down with Melina Shannon-DiPietro, Managing Director of MAD, the nonprofit founded by chef René Redzepi of restaurant Noma, and Juliane Caillouette Noble, Managing Director of the Sustainable Restaurant Association. Together, they discuss sustainability, the supply chain, and the broader impact of how and what we eat.

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Effects of Change Episode 3: Daniel Humm and Elena Reygadas

Wed, 12 Feb 2025 10:02:00 -0000

In Episode 3 of Effects of Change, Jamila and Gabriel sit down with Daniel Humm, chef and owner of the iconic New York fine-dining establishment Eleven Madison Park, and Elena Reygadas, The World’s Best Female Chef 2023 and chef-owner of Rosetta in Mexico City. They discuss philosophical change and the courage to cook the food they truly want to create.

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Effects of Change Episode 2: Sean Sherman and Rupa Bhattacharya

Wed, 12 Feb 2025 10:01:00 -0000

In Episode 2 of Effects of Change, Jamila and Gabriel sit down with Sean Sherman—award-winning chef, educator, author, and activist—and Rupa Bhattacharya, Executive Director of the Strategic Initiatives Group at The Culinary Institute of America. Together, they discuss heritage, culture, and education through the lens of food.

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Effects of Change Episode 1: Jamila Robinson and Gabriel Ornelas

Wed, 12 Feb 2025 10:00:00 -0000

Jamila and Gabriel kick off this series opener by introducing Effects of Change, a Bon Appétit and On The Pass original six-part series. The series explores progress and features intimate conversations with some of the most influential change-makers in the restaurant and hospitality industry.

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Gabriel Ornelas on Building Community

Wed, 05 Feb 2025 10:00:00 -0000

Jamila sits down with Gabriel Ornelas, founder and host of On the Pass, to talk about how they approach the big questions in food, and to introduce their new series Effects of Change, coming to the Food People feed this month.

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René Redzepi & Matt Goulding on Omnivore and the Power of Choice

Wed, 22 Jan 2025 10:00:00 -0000

Jamila sits down with chef René Redzepi (Noma) and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the action we as consumers and eaters can take to make choices that better support the people making our food.

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Daniel Humm on Eleven Madison Park's Plant-Based Chapter

Wed, 08 Jan 2025 10:00:00 -0000

Jamila sits down with Chef Daniel Humm, Chef & Owner of famed New York City restaurant Eleven Madison Park, to talk about how fine dining weathered the pandemic, why his restaurant went entirely plant-based, and how he's thinking about legacy.

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Al Roker and Courtney Roker Laga Go Deep on Family Recipes

Wed, 11 Dec 2024 10:00:00 -0000

Jamila sits down with beloved TODAY Show fixture Al Roker and his daughter, Courtney Roker Laga, who co-authored a new cookbook: Al Roker’s Recipes to Live By: Easy, Memory-Making Family Dishes for Every Occasion. They talk about the process of writing down family recipes that have only ever been passed down orally, favorite food memories, and their hot takes on certain divisive ingredients.

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Dr. Vivek Murthy Shares His Recipes For Connection

Wed, 27 Nov 2024 10:00:00 -0000

Jamila sits down with the 19th and 21st United States Surgeon General Dr. Vivek Murthy to discuss the loneliness epidemic - and how gathering with friends and loved ones over food is the best way to combat it.

Learn more about Dr. Murthy's work by reading Recipes for Connection and checking out projectgather.org.

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Ayesha Curry and Sydel Curry-Lee Talk Wine and Women

Wed, 13 Nov 2024 10:00:00 -0000

Jamila sits down with Ayesha Curry and Sydel Curry-Lee, co-founders of luxury wine brand Domaine Curry. The sisters-in-law talk about their relationship to food and drink as busy parents and entrepreneurs, and why being from a family famous for its men inspired them to build something for their daughters and nieces.

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Chef Dominique Crenn Lives in the Future

Wed, 30 Oct 2024 19:25:00 -0000

Jamila sits down with Chef Dominique Crenn, the first female chef in the U.S. to earn 3 Michelin stars. They talk about the future of gender equity in the restaurant industry, Crenn's regenerative farm, and why we should look to the wisdom of how our grandmothers cooked and ate in order to preserve the environment.

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Reintroducing Food People!

Thu, 24 Oct 2024 19:50:00 -0000

Everyone is a Food Person. On every episode of Food People, we talk about how we eat and why food matters. Join Bon Appetit’s Editor-in-Chief Jamila Robinson and the magazine’s editors as we bring you interviews with renowned voices from the food world, behind-the-scenes details into how the magazine is made, and insight from our latest stories.

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How does a Bon Appétit issue get made?

Mon, 14 Nov 2022 18:29:44 -0000

It’s the last episode of Season 1! And to wrap things up, we’re tackling a question that, frankly, we ask ourselves a lot: How do we take a bunch of ideas, inspirations, recipes, and themes and turn them into a print issue almost every single month? Is it magic? Sort of! This week, we’re pulling back the curtain on the development process for our June/July combined issue (yes, we plan that far ahead). From choosing a theme to pitching ideas to actually developing a recipe, this is how it all happens. With test kitchen director Chris Morocco and special guest Asha Loupy, whose new popcorn chicken recipe is exactly what your Sunday needs, whether there’s a game on or not.

Stuff we talk about in this episode:

Check out BA’s June/July issue (discussed in this episode), coming to newsstands in 4 months!
Asha Loupy’s Harissa Honey Popcorn Chicken recipe https://www.bonappetit.com/recipe/popcorn-chicken
Asha Loupy’s Cabbage Roll Casserole recipe https://www.bonappetit.com/recipe/cabbage-roll-casserole
Asha Loupy’s recent BA articles https://www.bonappetit.com/contributor/asha-loupy

Bon Appétit and Epicurious are joining forces to bring great cooking tools to help you along in the kitchen. Subscribe online for unlimited access to more than 50,000 recipes across Bon Appétit AND Epicurious.

For a transcript of this episode, please follow this link.

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Why are people obsessed with Trader Joe's?

Mon, 14 Nov 2022 18:28:00 -0000

Trader Joe’s shoppers can be… intense. Like, wait-around-the-corner-for-“Everything But The Bagel”-seasoning intense. From fan pages on Facebook to a thriving scene of Instagram influencers to the Supreme-level of hype around their new product drops, the grocery chain is basically a lifestyle brand at this point. Outside of Joe himself, no one knows that better than contributor Alex Beggs. Beggs has been writing Trader Joe’s snack reviews for four years, and she’s picked up some pretty strong opinions along the way. On this episode of the pod, she joins Amanda to talk about the best, the worst, and the weirdest Trader Joe’s products of all time. Tune in for hot takes on elote chips, the juices that go best with booze, and some fierce debate about that infamous cauliflower gnocchi.

Stuff we talk about in this episode:

Alex Beggs’ Trader Joe’s Reviews https://www.bonappetit.com/tag/trader-joes

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What are the foods that made us fall in love?

Mon, 14 Nov 2022 18:28:00 -0000

Between the candlelit dinners, the big chocolate hearts, and the bottles of bubbly, Valentine’s Day is definitely a food holiday if you want it to be. Eating is romantic! And you don’t have to take our word for it. This year, we’re swallowing our cynicism and sharing stories of meet-cutes, first dates, and romantic meals from a few of our favorite couples in the world of food. Listen to find out how a paella helped seal the deal, how a plate of chilaquiles opened hearts, and what happens when you meet your soulmate in the BA test kitchen.

Stuff we talk about in this episode:

Morganstern’s Finest Ice Cream website https://www.morgensternsnyc.com/
Tasty Hand-Pulled Noodles website https://www.tastyhandpullednoodlesnyc.com/
de Porres website https://www.de-porres.com/
Essex Market website https://www.essexmarket.nyc/
Lil’ Deb’s Oasis website https://www.lildebsoasis.com/
Taqueria Milear website https://taqueriamilear.com/
Taqueria Milear Instagram https://www.instagram.com/taqueriamilear/?utm_medium=copy_link

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What are our secret weapon ingredients?

Mon, 14 Nov 2022 18:27:21 -0000

The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we’re leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA’s Chinatown—stop by to share a few secret weapon cookbooks you’ll actually end up using.

Stuff we talk about in this episode:

Kimchi Kooks website https://www.kimchikooks.com/
Hetty McKinnon’s One-Pot Kimchi and Squash Mac and Cheese recipe https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese
To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR
Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls’ https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny
Hetty McKinnon’s Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872
Priya Krishna’s Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta
Kendra Vaculin’s Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article
Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer
Shilpa Uskokovic’s Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas
Hetty McKinnon’s Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans
Now Serving - Los Angeles website

Ken and Michelle’s Cookbook Recommendations:

Everyone’s Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb
Aloha Kitchen: Recipes from Hawai’i by Alana Kysar https://amzn.to/3FDEGZ0
Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8

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What does “healthy eating” even mean?

Mon, 14 Nov 2022 18:26:00 -0000

It’s New Year's resolution season, which has a lot of us thinking about eating healthier. That word, “healthy,” can mean so many different things to so many different people—so much so that finding a good definition can be pretty tough. But senior food editor Christina Chaey's new series of recipes from our annual Healthyish issue are a good starting point. This week on the podcast, Christina joins Amanda to talk through what she’s been cooking so far in 2022, then associate editor Ali Francis stops by to talk medicinal mushrooms, comfort foods, and more wellness trends we’re expecting to see a lot of in the year to come.

Stuff we talk about in this episode:

Christina Chaey’s Sticky and Spicy Baked Cauliflower recipe : https://www.bonappetit.com/recipe/sticky-and-spicy-baked-cauliflower
Christina Chaey’s Cheesy Tomato Beans with Broccoli Rabe recipe: https://www.bonappetit.com/recipe/cheesy-tomato-beans-with-broccoli-rabe

Ali Francis’ 2022 Health Trend Predictions:

Golde Shroom Shield: https://fave.co/33kZgzH
RASA Original – Adaptogenic Mushroom Coffee Alternative: https://amzn.to/3F6b5XS
Snow Days Pizza Bites website : https://fave.co/3HUAZzN
Goodles website: https://goodles.com/
GIGANTIC! Candy website: https://giganticcandy.com/
FLO Vitamins : https://flovitamins.com/products/flo-pms-gummy-vitamins?variant=32465558831207¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQiAweaNBhDEARIsAJ5hwbd_X2bkoTjFdSkrt6ILX0BhsOE-zlkXjbUnlA-4MGixvk17wNSJDW0aAo1XEALw_wcB
Phasey Seed Cycling Blend : https://amzn.to/3Fe1tdw
Christina Chaey’s Chicken Soup with Rice Noodles and Scallion Crisp recipe : https://www.bonappetit.com/recipe/chicken-soup-with-rice-noodles-and-scallion-crisp
Christina Chaey’s Adonis Spritz recipe : https://www.bonappetit.com/recipe/adonis-spritz

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What was the best thing we cooked this year?

Mon, 14 Nov 2022 18:25:00 -0000

It’s that old, familiar season, and we’re not just talking about eggnog, we’re talking about the season of “Best Of” lists. Here at BA, we’ve got plenty of best recipe round-ups in the pipeline, but those lists only tell half the story. In our eyes, the best recipes aren’t always the ones that “break the internet” (though sometimes they are—we’re looking at you Caramel Apple Cookies). They’re the ones that surprised us, taught us something new, or became our back-pocket go-tos week after week and month after month. This week, Amanda is joined by senior cooking editor Sarah Jampel and Test Kitchen director Chris Morocco to talk about which of this year’s recipes have stuck with them most. The result is a Best Of list that’s a bit less objective, a lot more opinionated, but still extremely delicious. Then, associate food editor Kendra Vaculin is back to talk about her favorite holiday recipes for kids.

Stuff we talk about in this episode:

BA's official Top Ten Recipes List of 2021: https://bonappetit.com/gallery/most-popular-recipes-2021
Roxanna Jullapat’s Granola Scones recipe: https://www.bonappetit.com/recipe/granola-scones
Bon Appétit on Roxanna Jullapat’s Book, Mother Grains: https://www.bonappetit.com/story/mother-grains-roxana-jullapat
Shilpa Uskokovic’s Air Fryer Chile-Honey-Glazed Fries recipe : https://www.bonappetit.com/recipe/chile-honey-glazed-fries
Hetty McKinnon’s Pea and Ricotta Potstickers With Homemade Dumpling Wrappers recipe: https://www.bonappetit.com/recipe/pea-and-ricotta-potstickers
Dumpling Articles from Hetty McKinnon:
How to Fold Dumplings For Novices and Experts with Hetty McKinnon: https://www.bonappetit.com/story/dumpling-folding-guide
The Many Ways to Cook Dumplings, Explained: https://www.bonappetit.com/story/dumpling-cooking-methods
Hetty’s 12 Tips for Homemade Dumplings : https://www.bonappetit.com/story/dumpling-making-tips
Hetty McKinnon’s article on the dumpling dowel: https://www.bonappetit.com/story/dumpling-dowel
Kelly Janke’s Salted Caramel Apple Cookies recipe : https://www.bonappetit.com/recipe/salted-caramel-apple-cookies
Rachel Gurjar’s Yogurt-Marinated Mushrooms With Flatbread recipe: https://www.bonappetit.com/recipe/yogurt-marinated-mushrooms-with-flatbread
Andy Baraghani’s Za’atar Chicken Cutlets With Cabbage Salad recipe: https://www.bonappetit.com/recipe/zaatar-chicken-cutlets-with-cabbage-salad
Asha Loupy’s Cheesy Tomato Hand Pies recipe: https://www.bonappetit.com/recipe/cheesy-tomato-hand-pies
Red Jacket Orchards (Sarah’s Choice Apple Cider) website: https://redjacketorchards.com/
Kendra Vaculin’s Recipes for Cooking with Kids
Candy Cane Ice Cream in a Bag : https://www.bonappetit.com/recipe/candy-cane-ice-cream-in-a-bag
Sohla El-Waylly’s Salty-Sweet Party Mix: https://www.bonappetit.com/recipe/sweet-and-savory-miso-party-mix
BA Party Mix: https://www.bonappetit.com/recipe/ba-party-mix
Splatter Paint Sugar Cookies: https://www.bonappetit.com/recipe/spatter-paint-sugar-cookies

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What are Drew Barrymore and Pilar Valdes hungry for?

Mon, 14 Nov 2022 18:24:56 -0000

Drew Barrymore didn’t always love to cook. When she first lived alone, at 14 years old, she stuck to instant ramen, boxed mac and cheese, and egg-in-the-hole toasts. But as an adult, sharing food with her friends and loved ones has become one of her favorite things, and her close friend and personal chef Pilar Valdes is a big reason why. The pair met in the midst of major life transitions, and they found solace and inspiration together in the kitchen. This week, they’re on the pod with host Amanda Shapiro talking about friendship, food preferences, and their new cookbook, Rebel Homemaker: Food, Family and Life.

Stuff we talk about in this episode:

Rebel Homemaker: Food, Family, Life by Drew Barrymore and Pilar Valdes: https://amzn.to/3Ey6dv2
Pilar’s Catering Company, Kickshaw Cookery: http://kickshawcookery.com/
Drew Barrymore’s Kitchenware Collection, Beautiful: https://cookwithbeautiful.com/
Frankie & Olive’s Roast Chicken Recipe: https://thehappyfoodie.co.uk/recipes/frankie-and-olives-roast-chicken/
Drew and Pilar Make Turkey Roulade (Video): https://www.thedrewbarrymoreshow.com/videos/drew-and-pilar-valdes-make-turkey-roulade-and-corn-casserole

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What’s Stanley Tucci Doing for Thanksgiving?

Mon, 14 Nov 2022 18:24:00 -0000

Who but Stanley Tucci could charm us on social media with his Negroni-making skills, eat his way through Italy for a documentary series, and publish a food-heavy memoir all during a global pandemic? He’s had so much going on that we almost forgot that he’s also a Hollywood star. The man/myth/legend gave us his best tips for entertaining in our November issue, and this week on the podcast, he sits down with editor in chief Dawn Davis to chat about his favorite Thanksgiving dishes, the gifts he insists on giving, and the pasta faux-pas that you NEED to avoid. Of course, when it comes to putting on a proper feast, we can’t all be Stanley Tucci—but that doesn’t mean we can’t try. And for the hosts who need the most help, associate food editor Rachel Gurjar is back with a procrastinator’s guide to cooking a Thanksgiving meal.

Stuff we talk about in this episode:

Menu from Rachel Gurjar’s Thanksgiving “Procrastinator” Newsletter
Sahara Bohoskey’s Marinated Peppers with Basil and Garlic recipe: https://www.bonappetit.com/recipe/peperoni
Justin Lee’s Crunchy Greens With Fat Choy Ranch recipe: https://www.bonappetit.com/recipe/crunchy-greens-with-fat-choy-ranch
Gerardo Gonzalez’s Beer-and-Orange-Marinated Roast Chicken recipe: https://www.bonappetit.com/recipe/beer-and-orange-marinated-roast-chicken
Cheryl Day’s Pineapple Upside-Down Cake recipe: https://www.bonappetit.com/recipe/pineapple-upside-down-cake-2
Claire Saffitz’s Fridge-Dive Pesto Pasta recipe: https://www.bonappetit.com/recipe/fridge-dive-pesto-pasta
Taste: My Life Through Food by Stanley Tucci: https://www.amazon.com/Taste-My-Life-Through-Food/dp/1982168013?asc_campaign=&asc_source=&asc_refurl=https://www.bonappetit.com/story/stanley-tucci-thanksgiving&ascsubtag=61770ed22aa62461f131c295&linkCode=sl1&tag=bapodcasts-20&linkId=46bc32f8e570b522cba622f8b07d6251&language=en_US&ref_=as_li_ss_tl
Bon Appétit on what Stanley Tucci is doing for Thanksgiving: https://www.bonappetit.com/story/stanley-tucci-thanksgiving
Science In the Kitchen and the Art of Eating Well by Pellgrino Artusi: https://www.amazon.com/Science-Kitchen-Lorenzo-Italian-Library/dp/0802086578?hvadid=312031138203&hvpos=&hvnetw=g&hvrand=18077107301282618684&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1023191&hvtargid=pla-454049301060&psc=1&linkCode=sl1&tag=bapodcasts-20&linkId=47070fea873e0bf560251f361519cc31&language=en_US&ref_=as_li_ss_tl

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What are Dorie Greenspan’s favorite cookies?

Mon, 14 Nov 2022 18:23:39 -0000

There’s a reason fans call Dorie Greenspan the “Cookie Queen.” Over her 30-year career, the James Beard Award-winning author has published 14 cookbooks, developed thousands of recipes, and built an online following years before “influencers” were even a thing. In our sweetest episode yet, she sits down with Amanda to talk about a few of her favorite cookies in her newest book, Baking With Dorie—just in time for your cookie swap. Later on, senior commerce editor MacKenzie Chung Fegan stops by with a few gift ideas for the choosiest food people on your list.

Stuff we talk about in this episode:

Baking with Dorie : https://amzn.to/3EaNyFA
Baking From My Home To Yours: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/
Bon Appétit’s Annual Cookie Section : https://www.bonappetit.com/type/cookie
Dorie’s World Peace Cookie recipe: https://www.bonappetit.com/recipe/world-peace-cookies
Dorie Greenspan’s World Peace Cookie 2.0 recipe: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/
Dorie’s Caramel Crunch-Chocolate Chunklet Cookies recipe: https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies
Dorie Greenspan’s Cocoa-Cornmeal Biscotti recipe: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti
Dorie Greenspan’s Iced Spiced Hermits recipe : https://www.bonappetit.com/recipe/iced-spiced-hermits
Dorie’s Bulletin, xoxoDorie: https://doriegreenspan.bulletin.com/
Bon Appétit’s Gift Guides 2021: https://www.bonappetit.com/entertaining-style/gift-guides
Alex Beggs’ Cookbook Gift Guide: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide

MacKenzie’s Gift Recommendations:

Hestan NanoBond Titanium Essential Pan: https://amzn.to/3EcB686
Mortadella Pool Float : https://www.katiekimmel.com/items/mortadella-pool-float
Supra Endura Beeswax Food Wraps: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack
Pura Salsa Macha : https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&sscid=b1k5_11agp8
GE Profile Opal Nugget Ice Maker: https://amzn.to/2ZIkne6
To Asia, With Love by Hetty McKinnon: https://amzn.to/3xCjMqR

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Can Thanksgiving ever just be simple?

Mon, 14 Nov 2022 18:22:00 -0000

Maybe you’re like us: Year after year, we tell ourselves that THIS Thanksgiving is going to be the simple one. Then, year after year, we find ourselves back in the kitchen, feeling way too stressed out while juggling 15 recipes for sides, salads, desserts, and of course, a massive turkey that refuses to finish cooking. Why do we do this to ourselves? And is there another way? Associate food editor Kendra Vaculin thinks there is, and she’s here this week, along with test kitchen director Chris Morocco, to talk through her super-simplified menu for this year’s feast, which you can find in the November issue of the magazine. Tune in for tips on maximizing oven space and hot takes on why no one needs a roasting pan. Plus, Chris makes the case for yet another “compelling and dynamic” salad.

Stuff we talk about in this episode:

Bon Appétit’s Thanksgiving, Simplified Menu: https://www.bonappetit.com/gallery/thanksgiving-dinner-simplified
More on Cheryl Day’s Desserts : https://www.bonappetit.com/story/cheryl-day-southern-baking
Diana Yen’s Pumpkin-Tahini Mousse Pie recipe: https://www.bonappetit.com/recipe/pumpkin-tahini-mousse-pie
Kendra Vaculin’s Kale Salad With Pecan Vinaigrette recipe : https://www.bonappetit.com/recipe/kale-salad-with-pecan-vinaigrette
Kendra Vaculin’s Green Beans and Mushrooms With Crispy Shallots recipe: https://www.bonappetit.com/recipe/green-beans-and-mushrooms-with-crispy-shallots
Kendra Vaculin’s Stuffing Biscuits recipe : https://www.bonappetit.com/recipe/stuffing-biscuits
Kendra Vaculin’s Twice-Roasted Squash With Vanilla, Maple, and Chile recipe: https://www.bonappetit.com/recipe/twice-roasted-squash-with-vanilla-maple-and-chile
Kendra Vaculin’s Sheet-Pan Turkey and Gravy recipe: https://www.bonappetit.com/recipe/sheet-pan-turkey-and-gravy
Nordic Ware Half Sheet Pan: https://market.bonappetit.com/products/half-sheet-1
Nordic Ware Baking and Cooling Grid : https://market.bonappetit.com/products/large-baking-cooling-grid-1
Chris Morocco’s Burnished Potato Nuggets recipe: https://www.bonappetit.com/recipe/burnished-potato-nuggets

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Why are pop-ups popping off?

Mon, 14 Nov 2022 18:21:00 -0000

It used to be that opening your own restaurant was the only path to gaining recognition as a chef. But these days, more and more chefs are opening pop-ups as a first step, or even an alternative, to a brick-and-mortar spot. Pop-ups can offer flexibility, freedom, and exposure without the high overhead and financial risk. But that doesn’t mean pop-up life is a walk in the park. This week on the show, Amanda talks to two LA chefs who run their own pop-ups—Rashida Holmes of Bridgetown Roti and Brandon Gray of Brandoni Pepperoni—about the pros and cons of the business model, their mixed feelings about press attention, and what chefs need to know before popping up.

Stuff we talk about in this episode:

The Promises and Perils of Pop-Ups: https://www.bonappetit.com/story/promises-and-perils-of-popups
Bridgetown Roti website: https://www.bridgetownroti.com/
Brandoni Pepperoni website: https://www.brandoni-pepperoni.com/
About Chef Craig Wong: https://chefcraigwong.com/about
Santa Monica Farmers Market: https://www.smgov.net/Departments/pcd/farmercontent.aspx?id=10039
Crafted Kitchen LA website: https://www.craftedkitchenla.com/the-kitchens
Rashida Holmes and Bridgetown Roti – @bridgetownroti
Brandon Gray and Brandoni Pepperoni – @la_brandoni_pepperoni

For a transcript of this episode, please follow this link.

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Is the martini the best cocktail of all time?

Mon, 14 Nov 2022 18:20:28 -0000

Name a more iconic cocktail. We’ll wait. Yep, that’s what we thought. Today on the podcast, Amanda is joined by contributor Amiel Stanek, senior staff writer Alex Beggs, and senior food editor Christina Chaey to talk all about martinis: Why we love them, what makes them perfect vs. “perfect,” and how to order them properly (or make them at home). Along the way, Andrea Hernández aka the Snack Oracle comes by to try to explain why the espresso martini is making a comeback—and whether it’s here to stay. Stick around for trivia, jokes, and plenty of cocktail-shaker ASMR.

Stuff we talk about in this episode:

SECO Cocktails: https://www.secococktails.com/
Bon Appétit’s Make-Ahead Martini: https://www.bonappetit.com/story/make-ahead-martini
Bon Appetit’s Classic Martini recipe: https://www.bonappetit.com/recipe/classic-martini-2
Bon Appétit’s How To Speak Fluent Martini: https://www.bonappetit.com/story/how-to-make-a-martini
Andrea Hernandez’s Snaxshot: https://www.snaxshot.com/
Timothée Chalamet and Larry David: https://www.gq.com/story/timothee-chalamet-larry-david-new-york
Alex Beggs’ Latest Articles : https://www.bonappetit.com/contributor/alex-beggs
Amiel Stanek’s Latest Articles: https://www.bonappetit.com/contributor/amiel-stanek
Christina Chaey’s Latest Articles: https://www.bonappetit.com/contributor/christina-chaey

For a transcript of this episode, please follow this link.

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What Happens When You Use TikTok to Cook?

Mon, 14 Nov 2022 18:20:00 -0000

Even if you’re not on FoodTok, you probably know it exists . Every day, our algorithms fill our feeds with cooking hacks, recipe walkthroughs, and ambient ASMR moments. We can’t look away, but we also can’t help but wonder: Does any of it actually work? To find out, senior food editor Christina Chaey and BA’s head of video June Kim spent a day cooking meals from TikTok—yes, breakfast, lunch, and dinner. This week on the podcast, they’re reporting on how it went and giving their definitive (read: totally subjective) rankings of some of the platform’s most iconic foods. Along the way, associate editor (and FoodTok creator) Bettina Makalintal joins Amanda to talk about a few of her favorite follows on the app.

Stuff we talk about in this episode:

Emily Mariko’s (@emilymariko) TikTok video for Leftover Salmon Bowls: https://www.tiktok.com/@emilymariko/video/7000469368232512773?is_copy_url=0&is_from_webapp=v1&sender_device=pc&sender_web_id=7005173277049390597
Amy Wilochowski’s (@amywilochowski) TikTok video for Pesto Eggs : https://www.tiktok.com/@amywilichowski/video/6955536851595758853?referer_url=https%3A%2F%2Fwww.today.com%2F&referer_video_id=6955536851595758853&refer=embed
Alexandra Johnsson’s (@simplefood4u) Wrap Hack Demonstration TikTok: https://www.tiktok.com/foryou?lang=en&is_copy_url=1&is_from_webapp=v1&item_id=6913548768847727877#/@simplefood4you/video/6913548768847727877
@liemessa’s original Baked Feta Pasta (uunifeta pasta) recipe and blog post: https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/
J. Kenji Lopez-Alt’s video on Baked Feta Pasta: https://www.youtube.com/watch?v=U3gvRjIQ6Lo
Deb Perelman’s Baked Feta with Tomatoes and Chickpeas recipe : https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/
Bettina Makalintal’s (@bettinamak) TikTok page: https://www.tiktok.com/@bettinamak?
@eatwkriss’s TikTok page: https://www.tiktok.com/@eatwkriss?
@oldtimehawkey’s TikTok page: https://www.tiktok.com/@oldtimehawkey?lang=en
@sxmplyni’s TikTok page: https://www.tiktok.com/@sxmplyni?lang=en

For a transcript of this episode, please follow this link.

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Will dinner parties ever be the same?

Mon, 14 Nov 2022 18:16:00 -0000

As Food People, we know our way around a dinner party—or at least, we did, before we couldn’t attend or throw any for almost two years. During that hosting hiatus we had plenty of time to think about what made dinner parties great but also what made them stressful, exhausting, and way too much work. This week on the show, Amanda talks to Test Kitchen director Chris Morocco and Associate Food Editor Zaynab Issa about the new rules they’re following when it comes to entertaining in a post-lockdown world. They debate outsourcing the main course, skipping dessert, and what makes a “compelling and dynamic” salad. Along the way, we also turn to Katherine Lewin—owner of Big Night, a brilliantly stocked, expertly curated dinner party shop in Brooklyn—for a crash course on cheese and charcuterie.

Stuff we talk about in this episode:

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Dirty South Hot Tamales with Bryant Terry

Mon, 14 Nov 2022 18:16:00 -0000

This week, editor in chief Dawn Davis is back for a conversation with chef, writer, and James Beard award winner Bryant Terry about his new cookbook Black Food, a sprawling collection of essays, art, and recipes from more than a hundred Black visionaries across the globe. Our September issue features excerpts and recipes from the book, and with Black Food hitting shelves October 19, we’re welcoming him back to talk about cooking with his family, building communities through food, and whether there’s a wrong way to cook grits.

Stuff we talk about in this episode:

BA’s excerpt from Bryant Terry’s Black Food : https://www.bonappetit.com/gallery/bryant-terry-black-food
Black Food by Bryant Terry : https://amzn.to/3AQO2y7
More Books by Bryant Terry : https://www.bryant-terry.com/allbooks
Bryant Terry’s Dirty South Hot Tamales With Jackfruit and Cilantro Sauce recipe: https://www.bonappetit.com/recipe/hot-tamales-with-jackfruit-and-cilantro-sauce
Nicole A. Taylor’s Cocoa-Orange Catfish recipe: https://www.bonappetit.com/recipe/cocoa-orange-catfish
Kia Damon’s Sweet Potato Grits recipe: https://www.bonappetit.com/recipe/sweet-potato-grits
Jocelyn Delk Adams’ Cinnamon-Roll Pound Cake recipe: https://www.bonappetit.com/recipe/cinnamon-roll-pound-cake
More information on Bryant Terry’s imprint, 4 Color Books: https://sites.prh.com/4-color-books
More recipes from Bryant Terry
Grape-Tarragon Spritzer recipe: https://www.bonappetit.com/recipe/grape-tarragon-spritzer
Bitter Greens With Sweet Mustard Vinaigrette recipe: https://www.bonappetit.com/recipe/bitter-greens-mustard-vinaigrette
Quick-Pickled Cauliflower recipe: https://www.bonappetit.com/recipe/quick-pickled-cauliflower

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Are air fryers just a bunch of hot air?

Mon, 14 Nov 2022 18:15:00 -0000

It’s practically impossible to ignore the air fryer. Much like the InstantPot a few years back, these countertop appliances promise us a faster and healthier way to cook: crunchy chicken, golden french fries, crispy vegetables with none of the downsides of deep frying. But how much can an air fryer really change the way you cook and eat? And, like, can you actually fry something with air? This week, Amanda is joined by BA senior staff writer and air fryer enthusiast Alex Beggs to talk about this latest must-have kitchen gadget, whether they can deliver on their promises, and how to decide if it’s worth the price...and the counter space. Along the way, associate food editor Rachel Gurjar stops in to talk about her sesame coconut chicken tenders and brussels sprouts with honey butter recipes (both made for the air fryer, of course).

Stuff we talk about in this episode:

- Gaby Melian’s Instant Pot Pork Carnitas recipe: https://www.bonappetit.com/recipe/instant-pot-pork-carnitas

- Bon Appétit’s Air Fryer Guide: https://www.bonappetit.com/story/best-air-fryer

- Beggs’ Air Fryer-Centric Trader Joe’s Reviews: https://www.bonappetit.com/story/trader-joes-spring-2021-reviews

- Breville Oven Air (Pro): https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&linkCode=sl1&tag=bapodcasts-20&linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&language=en_US&ref_=as_li_ss_tl

- Breville Mini Smart Oven: https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&enginename=google&mcid=AF_CJ___5370367&product_id=41174425&adtype=pla_with_promotion&product_channel=online&adpos=&creative=499413965194&device=c&matchtype=&network=g&gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&gclsrc=aw.ds&AID=11469020&PID=100023470&SID=100105X1555765X6244e659cde639720abde1811039b21c&source=Commission+Junction&utm_source=Skimlinks&utm_medium=affiliate&utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&utm_content=5370367&cjevent=d2c8479d25f311ec81c4ea710a82b824

- COSORI Air Fryer Max XL: https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&linkCode=sl1&tag=bapodcasts-20&linkId=70a19e409e6238e97106bc2ce0757d28&language=en_US&ref_=as_li_ss_tl

- Hetty McKinnon’s Sesame Broccoli and Tofu recipe : https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli

Some of Andy’s Toast Recipes:

- Tomato Toast with Chives and Sesame Seeds: https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds

- Kimchi Toast: https://www.bonappetit.com/recipe/kimchi-toast

- Sarah Jampel’s Coconut Tofu Stir-Fry recipe: https://www.bonappetit.com/recipe/coconut-tofu-stir-fry

- Rachel Gurjar’s Air Fryer Sesame-Coconut Chicken Tenders recipe: https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders

- Rachel Gurjar’s Crispy Brussels Sprouts with Honey Butter recipe: https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter

- Rachel Gurjar’s Spiced Potato Wedge Fries with Yogurt Tahini Sauce recipe: https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce

*(When you buy something through our links, we earn an affiliate commission.)

For a transcript of this episode, please follow this link.

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What does it mean to be a Hawaiian chef?

Mon, 14 Nov 2022 18:14:00 -0000

Thanks to both outside influences and native resources, Hawaiian cuisine is incredibly diverse for such a small geographic space. But when you’re Hawai'i’s most well-known chef, everyone expects you to define it. Since beginning his career at a plate lunch restaurant, Sheldon Simeon has been an acclaimed restaurateur, a Top Chef contestant, and (most recently) a cookbook writer. He lives, breathes, and cooks Hawai’i, and this week on the show he’s here to talk about what it means to be a Hawaiian chef. He and Amanda talk about growing up on the islands, his run on Top Chef, and the crossroads he found himself at when it was over. And to spark your travel appetite, he recommends his top food spots on Maui, where he lives now. Restaurants editor Elyse Inamine—who profiled Simeon for our website—pops in along the way to rep for an often-misunderstood Hawaiian ingredient: Spam.

Stuff we talk about in this episode:

- Sheldon Simeon’s Guide to Maui: https://www.bonappetit.com/story/sheldon-simeon-maui

- Elyse Inamine’s Profile on Sheldon Simeon: https://www.bonappetit.com/story/sheldon-simeon-hawaii-cookbook

- Cook Real Hawai’i: A Cookbook by Sheldon Simeon with Garrett Snyder: https://www.amazon.com/Cook-Real-Hawaii-Sheldon-Simeon/dp/1984825836

- Oki’s Seafood Corner Instagram : https://www.instagram.com/okisseafood/?hl=en

- Papa’aina Maui Restaurant Website: https://www.papaainamaui.com/

- Ululani’s Hawaiian Shave Ice Website: https://www.ululanishawaiianshaveice.com/

- MonkeyPod Kitchen Website : https://monkeypodkitchen.com/

- Star Noodle Website: https://www.starnoodle.com/visit-star-noodle-directions

- Noreetuh Website: https://www.noreetuh.com/

- Elyse Inamine on How to Make Spam Musubi: https://www.bonappetit.com/story/spam-musubi

- Spam musubi press : https://www.amazon.com/dp/B009NEFH16?ots=1&slotNum=2&imprToken=88be0cf3-3e28-ab92-533&ascsubtag=%5B%5Dst%5Bp%5Dcjo5vcmnj000kjsyeqw99u8cz%5Bi%5D8z2rfQ%5Bu%5D11%5Bt%5Dw%5Br%5Dgoogle.com%5Bd%5DD%5Bz%5Dm&linkCode=sl1&tag=bapodcasts-20&linkId=b04a125274ff53c9a0fedb3d6160b0c5&language=en_US&ref_=as_li_ss_tl

- Tin Roof Website : http://www.tinroofmaui.com/

- Lineage Website: https://www.lineagemaui.com/

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Who would open a restaurant during a global pandemic?

Mon, 14 Nov 2022 18:13:00 -0000

Opening a restaurant is notoriously hard: Long hours, thin margins, and a high chance of failure. The people who choose that path are either heroic, foolish, or a little bit of both. But to open a restaurant during a global pandemic? Well, that’s a whole new level of are-you-kidding-me.

This week on the podcast, Amanda asks Eric See (chef and owner of Ursula in Brooklyn, New York) and Subrina Collier (co-owner of Leah and Louise in Charlotte, North Carolina) what in the world they were thinking, how it’s been going, and whether or not they’d do it again. And Chef Michael Carter from another new restaurant, Down North Pizza in Philly, pops in to defend pineapple on pizza and share more toppings combos he loves.

Stuff we talk about in this episode:

- Ursula Restaurant Website: https://www.ursulabk.com/

- Leah and Louise Restaurant Website: https://www.leahandlouise.com/

- Down North Pizza Restaurant Website: https://www.downnorthpizza.com/

- Chef Michael Carter’s Hawaiian Pizza with Barbecue Sauce and Beef Bacon Recipe (The Flipside): https://www.bonappetit.com/recipe/hawaiian-pizza-with-barbecue-sauce-and-beef-bacon

- Eric See’s New Mexican-Style Breakfast Burritos Recipe: https://www.bonappetit.com/recipe/new-mexican-breakfast-burrito

- Greg Collier’s Smothered Cabbage With Sausage and Hot Honey Recipe (Leah’s Cabbage): https://www.bonappetit.com/recipe/smothered-cabbage-with-sausage

Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

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How do recipes hold us back? An interview with Dr. Jessica B. Harris

Mon, 14 Nov 2022 18:12:00 -0000

Despite her work as a cookbook author, Dr. Jessica B. Harris isn’t a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she’s prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking."

Stuff we talk about in this episode:

- A list of Dr. Harris’ literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back

- Dr. Jessica Harris’ Red Rice recipe

- Dr. Harris’ New Orleans Restaurant recommendations:

- Upperline Restaurant Website

- Bayona Restaurant Website

- Justine Restaurant Website

- Bywater American Bistro Website

- N7 Restaurant Website

- Dr. Jessica B. Harris’ Guide to Black Culinary History

*(When you buy something through our links, we earn an affiliate commission.)

Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

Apple Podcasts: http://listen.bonappetit.com/ba-apple
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Stitcher: http://listen.bonappetit.com/ba-stitcher

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How do we make meal prep less depressing?

Mon, 14 Nov 2022 18:12:00 -0000

Whether we’re going back to the office or the classroom or just moving around the world again, for the first time in a long while, we’ve got meal prep on our minds. And it’s making us sweat. We’re supposed to think about what we’re going to eat...in advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit contributor Hetty McKinnon are here to convince us that cooking ahead doesn’t have to be a chore or a bore...as long as you have the right recipes. . Later on, senior commerce editor MacKenzie Chung Fegan stops by to share a few of her favorite items for eating on the go. Listen in for our takes on meal prep vs. meal planning, being a two-freezer household, and how to turn your salad into...a soup???

Stuff we talk about in this episode:

*(When you buy something through our links, we earn an affiliate commission.)

Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

Apple Podcasts: http://listen.bonappetit.com/ba-apple
Spotify: https://link.chtbl.com/ba-spotify
Stitcher: http://listen.bonappetit.com/ba-stitcher

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What makes us Food People (not Foodies, never Foodies)?

Mon, 14 Nov 2022 18:11:00 -0000

Tell us you're a food person without TELLING us you're a food person. We'll go first. On this week's show, BA staffers divulge the single moments, winding paths, and everyday habits that make us food people. Associate food editor Rachel Gurjar walks us through how she went from living with her parents in Mumbai to landing her dream job at BA. Contributor DeVonn Francis tells us why, for him, being a food person means caring about far more than what's on the plate. Tune in to hear their stories, and to find out who on the BA staff drinks milkshakes for breakfast, and who lies in bed counting cheeseburgers instead of sheep.

Stuff we talk about in this episode:

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Introducing Food People

Mon, 14 Nov 2022 18:10:07 -0000

Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA’s editorial director Amanda Shapiro asks a serious or not-so-serious food question: What’s the best way to grill chicken? Can meal prep be less terrible? Are air fryers worth the hype? In search of answers or at least a spirited debate, she’ll bring in staffers, chefs, writers, and experts from across the culinary universe. Expect strong opinions, tons of recipe inspiration, and more food puns than we'd like to admit.

Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

Apple Podcasts: http://listen.bonappetit.com/ba-apple
Spotify: https://link.chtbl.com/ba-spotify
Stitcher: http://listen.bonappetit.com/ba-stitcher

For a transcript of this episode, please follow this link.

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What's the Best Way to Grill a Chicken?

Mon, 14 Nov 2022 18:10:00 -0000

What is the absolute, hands down, BEST way to grill chicken? Food editors Andy Baraghani and Jessie YuChen spent a lot of time thinking about this for a recipe story all about grilled chicken in BA's August issue. Today they join Amanda to talk about their favorite parts of the chicken, how to grill them, and what marinades, sauces, and sides to pair them with. Find out who's on Team Skin vs. Team Skinless when it comes to poultry and why the word "spatchcock" desperately needs a rebrand. Plus senior staff writer Alex Beggs joins to play a special edition of "Cook, Marry, Grill."

Stuff we talk about in this episode:

Andy’s Green Goddess Chicken Thighs recipe : https://www.bonappetit.com/recipe/green-goddess-chicken-thighs
Jessie’s Five-Spice Spatchcocked Chicken recipe: https://www.bonappetit.com/recipe/five-spice-spatchcocked-grilled-chicken
Ruffled Milk Pie recipe: https://www.bonappetit.com/recipe/ruffled-milk-pie-with-raspberries
Panacea Fire Gloves: https://amzn.to/3ks1oLg
Blade Resistant Glove (Note: OXO gloves are sold out, but try these instead!): https://amzn.to/3yeL4C8
Yogurt-Marinated Mushrooms recipe: https://www.bonappetit.com/recipe/yogurt-marinated-mushrooms-with-flatbread
Jessie’s Hot Honey Wings recipe : https://www.bonappetit.com/recipe/hot-honey-wings

(When you buy something through our links, we earn an affiliate commission)

Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

Apple Podcasts: http://listen.bonappetit.com/ba-apple
Spotify: https://link.chtbl.com/ba-spotify
Stitcher: http://listen.bonappetit.com/ba-stitcher

For a transcript of this episode, please follow this link.

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The Things We Eat For Others

Mon, 14 Nov 2022 18:09:00 -0000

Would you change the way you eat in the pursuit of love? Writer and baker Zoe Denenberg tried to go vegan for Ben, the guy she had a crush on, but it didn't get her the result she was hoping for. Read Zoe's essay about what she learned instead, and listen to Zoe and Ben get real with each other on this week's episode of the Healthyish podcast.

Stuff we talk about in this episode:

I Went Vegan for Love—And I Won't Do It Again

Zoe on Instagram

Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:

Apple Podcasts

Google Podcasts

Spotify

For a transcript of this episode, please follow this link.

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The Snack Queens with Alex Beggs and Andrea Hernandez

Mon, 14 Nov 2022 18:08:00 -0000

If you’re anything like us, it’s been a year of heavy snacking, and we’re NOT mad about it. Snacks are one of life’s greatest joys, and despite what your health teacher may have told you, eating between meals can be a perfectly healthy habit. But as the “functional snack” industry booms, how do we know what’s deliciously healthyish and what’s B.S.? On this episode of the Healthyish podcast, Amanda Shapiro brings in Andrea Henandez, the mind behind the cult-favorite Snaxshot newsletter, and BA senior staff writer and in-house snack expert Alex Beggs to talk about how snacking is taking over our diets and what they’ve been loving and tossing from the snack aisle these days. There may even be some on-mic taste-testing.

Stuff we talk about in this episode:

Alex’s story on the science and marketing of crispiness

Alex’s latest Trader Joe’s Reviews

Andrea’s Snaxshot Newsletter

Andrea on Twitter

Alex on Instagram

Subscribe now so you don't miss out on new episodes of Healthyish:

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The Summer Cooking Playbook with Chris Morocco and Amiel Stanek

Mon, 14 Nov 2022 18:07:00 -0000

What makes a simple summer meal? Amanda Shapiro brings in Test Kitchen Director Chris Morocco and BA Contributing Editor Amiel Stanek to answer this question and walk us through their summer cooking playbook, “Short is Sweet (And Savory!)” in the June/July issue of the magazine and online. We’re talking recipes like a punchy Vietnamese Tomato Salad, Chicken Seekh Kabobs, and a sweet dessert dip (it’s good, we promise!). All of these recipes come together fast with just a few pantry ingredients and tons of fresh produce.

Stuff We Talk About in This Episode

Short Is Sweet (And Savory)! Our collection of fast and fresh recipes for when you'd rather be in the pool than by the stove.

Amiel Stanek on Instagram

Chris Morocco on Instagram

DIY Sour Mix

Chicken Seekh Kebabs

Chintan Pandya on Instagram

Tuk Trey Ping Poh With Pork Chops

Kreung Cambodia on Instagram

Vietnamese Tomato Salad

Ha’s Dac Biet on Instagram

Stracciatella Fruit Dip

Kitty’s Market in Hudson, NY

Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:

Apple Podcasts

Google Podcasts

Spotify

For a transcript of this episode, please follow this link.

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The Myth of Healthy Eating with Christina Chaey and Vanessa Rissetto

Mon, 14 Nov 2022 18:06:04 -0000

What does it mean to be healthy in 2021? We spent the majority of this year and last cooking and eating at home, and while we’re so sick of staring into our fridges, we did learn a thing or two along the way. For our inaugural episode, Amanda Shapiro is joined by BA senior food editor Christina Chaey, who recently wrote about redefining “healthy” for herself, and dietitian and food equity advocate Vanessa Rissetto, to talk about what those lessons were and how we’re cooking (or not cooking) now.

Stuff we talk about in this episode:

Christina Chaey on “redefining health”: https://www.bonappetit.com/story/redefining-healthy-eating
Julia Turshen on coming to peace with her body: https://www.bonappetit.com/story/simply-julia-diet-culture
Christina Chaey on “cooking less”: https://www.bonappetit.com/story/cook-less
Vanessa Rissetto’s Bon Appétit interview: https://www.bonappetit.com/story/vanessa-rissetto
Christina Chaey’s Fridge Clean-Out Donabe: https://www.bonappetit.com/recipe/fridge-clean-out-nabe-with-mushroom-dashi
Amanda’s favorite snack: https://honeymamas.com/
Chaey’s favorite snack: https://www.norwegianbaked.com/

Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:

Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489
Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA
Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp

For a transcript of this episode, please follow this link.

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The Forager’s Dilemma with Alexis Nikole Nelson

Mon, 14 Nov 2022 18:06:00 -0000

When Alexis Nikole Nelson started her TikTok account last year, she had no idea that the videos she made of herself foraging in the parks and woods of Columbus, OH—and singing along the way—would go so viral so quickly. Today Alexis joins Amanda in the Zoom studio to talk about her lifelong love affair with wild edible plants, the racial history of trespassing laws, and what you can cook with the weeds in your very own backyard.

Stuff we talk about in this episode:

Healthyish interview with Alexis Nikole: https://www.bonappetit.com/story/alexis-nikole-tiktok-forager
Alexis Nikole’s juneberry hand pie recipe: https://www.tiktok.com/@alexisnikole/video/6838334235250674949?lang=en&is_copy_url=1&is_from_webapp=v1
Alexis Nikole’s video about being a Black forager: https://www.tiktok.com/@alexisnikole/video/6925190805367966981?lang=en&is_copy_url=1&is_from_webapp=v1
Alexis Nikole’s Ramp Rap: https://www.tiktok.com/@alexisnikole/video/6922647197389491462?lang=en&is_copy_url=1&is_from_webapp=v1

Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:

Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489
Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA
Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp

For a transcript of this episode, please follow this link.

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A Message

Mon, 14 Nov 2022 18:04:55 -0000

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Episode 274: Not All Bread Is Yeasted Bread

Mon, 14 Nov 2022 18:03:48 -0000

Everyone is into sourdough right now—or looking desperately for store-bought yeast. But today, Sarah Jampel and Jesse Sparks are talking about the wonderful world of bread beyond yeast and how to achieve that chewy, bready texture without coveted yeast. After that, Tyler Kord reads his essay about cooking meals for frontline workers at his now-closed restaurant while also taking care of his daughter. You can support his work here, and buy the Vans he mentions in the story here.

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Episode 273: A Whole Lot of Cooking

Mon, 14 Nov 2022 18:02:52 -0000

Gabe T. and Carla are back, sharing with Adam all the things they’ve been cooking since they've been at home. Then, Adam calls up Christina Chaey for another round of Over/Under, where she decides whether things like, cleaning the house, board games, and homemade sourdough, are overrated, underrated, or, well, just rated.

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Episode 271: BA's Best Chicken Parm

Mon, 14 Nov 2022 18:01:09 -0000

Molly Baz and Adam Rapoport recently developed BA’s Best Chicken Parm, and here they go into detail about every decision that went into making their ultimate version. Then, GQ correspondent Brett Martin is on to talk about his Best New Restaurants list, which he finished reporting right as cities were locking down. Brett shares about his travels and why he felt like it was important to publish this list right now.

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Episode 270: The Healthyish Guide to Being Alone

Mon, 14 Nov 2022 18:00:20 -0000

This week, Healthyish is taking over the podcast with their Guide to Being Alone. First up, Healthyish editor Amanda Shapiro interviews associate editor Christina Chaey about the smart strategies she's developed in shopping and cooking for herself. After that, Amanda calls contributor Hawa Hassan, who has been quarantining alone while still serving her community. She's been organizing local volunteers to make and deliver meals to Brooklyn hospital workers. Finally, author Scaachi Koul reads an essay she wrote about how much she misses eating alone at restaurants—and how that made her feel physically full and emotionally replenished.

Read the full the guide here: The Healthyish Guide to Being Alone

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Episode 269: Rice 5.0

Mon, 14 Nov 2022 17:59:39 -0000

Yep, it's true. The Rice Wizards™ are back! For their fifth rice-centric installment, Carla and Amiel focus on what to do with leftovers. After that, we talk to chef and activist Reem Assil of Reem’s in the Bay Area. While she’s currently using her restaurants as commissary kitchens to feed the most vulnerable in her community, she’s also thinking about the future. What we need to strive for, she believes, is not the return of the restaurant industry as it once was, plagued with inequity. Instead, we have the opportunity to rewire the way it works from the ground up.

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Episode 268: Recipe Developing From Home

Mon, 14 Nov 2022 17:58:10 -0000

Since the social distancing and stay-at-home mandates began, our food editors have been creating, testing, and shooting recipes in their home kitchens instead of in the BA Test Kitchen. Adam checks in with Chris Morocco and Sohla El-Waylly to talk about what it's been like to source ingredients, trust your own taste tests, and...do your own dishes. After that, Alex Delany tells us about the three cocktails he's making right now.

*One note: Alex Delany mis-identified where Tattersall Bitter Orange Liquor is from. It's Minneapolis (not Chicago).

Get the recipe from this episode:

Hot-and-Sour Soup

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Episode 267: How Alison Roman Is Celebrating Passover This Year

Mon, 14 Nov 2022 17:56:49 -0000

Whether you're eating with roommates, partners, or family in your home or planning a remote dinner where everyone dials in, Seder is still happening. And as always, Alison and Adam have some thoughts on the Seder menu. They weigh in on everything, from day-of matzo ball soup to matzo brei the next day. After that, we're airing a conversation recorded several weeks ago—though it turns out to be particularly apt right now. Basically editor Sarah Jampel chats with Peter Miller about dishwashing, a topic he wrote...an entire book about.

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Episode 266: Tom Colicchio Takes Capitol Hill

Mon, 14 Nov 2022 17:56:20 -0000

Like so many other business owners, chef Tom Colicchio had to lay off the vast majority of his employees in the wake of COVID-19. He immediately turned his attention to the government—he's no stranger to its complicated mechanics after years of advocacy work—and began working tirelessly to get the restaurant industry recognized in the $2 trillion stimulus package approved by Congress and just signed by the president. Today, we talk to him about what that means exactly for restaurants and what he thinks needs to happen going forward.

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BONUS Episode 265: Edward Lee On the Front Lines

Mon, 14 Nov 2022 17:55:43 -0000

We're airing a special episode today as we're staying updated on the ever-evolving struggles of the restaurant industry during this time. We talk to Edward Lee, chef and owner of 610 Magnolia, Milkwood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C. Through the Lee Initiative, Ed has been addressing some of the devastation that has hit his community and inspiring others across the country to do the same. You can read our daily-updated restaurant coverage here.

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Episode 264: We're Cooking With More Acid

Mon, 14 Nov 2022 17:54:33 -0000

This week, we're checking in with contributing writer Priya Krishna, who is working remotely from her parents' home in Dallas. She tells us what they've been cooking (lentils are on heavy rotation!). After that, we're airing a conversation we recorded back when we were in the studio. It's with Andy Baraghani, and he goes deep on the recipes he developed for our March issue that are all about cooking with more acid—from buttermilk to lemons to vinegar to sumac.

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Episode 263: The Great Pamela Adlon

Mon, 14 Nov 2022 17:48:43 -0000

For us at BA, we're all working from home for the foreseeable future, due the current COVID-19 situation. So this week, Adam and Carla check in with each other remotely and chat about how they're stocking their kitchens and what they're cooking. (We'll be doing this with a different editor each week as the news evolves.) After that, Carla is in the studio for a segment we recorded a few weeks back with Pamela Adlon, the creator, director, and star of "Better Things." Now would be a very good time to watch her TV show.

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Episode 262: The Basically Guide to Better Baking

Mon, 14 Nov 2022 17:45:18 -0000

Basically editor Sarah Jampel is in the studio talking about the ten-week baking challenge rolling out right now on eatbasically.com. We’re halfway through, and she shares how it’s going so far. After that, Carla Lalli Music and Sohla El-Waylly explain how stocking up on food and cooking in light of coronavirus.

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Episode 261: For the Culture with Klancy Miller

Mon, 14 Nov 2022 17:42:56 -0000

Editorial assistant Jesse Sparks sits down with writer and cookbook author Klancy Miller who just launched For the Culture, a biannual magazine by and celebrating Black women in food and wine. They chat about what inspired her to start this endeavor, the challenges of raising money (you can donate here!), and how she hopes to build a real community with the contributors and readers of the magazine. After that, Alex Beggs talks about her latest piece, a deep-dive investigation into why we're so obsessed with crispy foods.

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Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner

Mon, 14 Nov 2022 17:30:04 -0000

Healthyish editor Amanda Shapiro chats with Basically editor Sarah Jampel about the latest recipe for her column, The Not Depressing Vegetarian. It's a creamy vegan pasta made with canned beans—and it's delicious. This got us thinking: How else does Sarah employ the weeknight, protein-packed, shelf-stable staple? After that, Alex Delany is on for a round of what we’re calling Over/Under, a rapid-fire round of hot takes on food, TV shows, and more.

Get the recipes from this episode:

Pantry Pasta with Vegan Cream Sauce

Aloo Chat

Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas

Marinated Mixed Beans

Smashed Chickpeas on Toast with Harissa Yogurt

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Episode 259: Going Dutch

Mon, 14 Nov 2022 17:28:42 -0000

We've got five new weeknight recipes that are exactly what you want to be eating right now: hearty, delicious, and built in a big Dutch oven. Molly Baz and Chris Morocco talk us through their latest creations. After that, we're airing two of the essays that were read during our live show a few weeks ago. Up first is Soups, Ranked, by Alex Beggs and then Three Queens and a Snowstorm, by Priya Krishna.

Get the recipes from this episode:

One-Pot Gingery Chicken and Rice With Peanut Sauce

Clams Arrabbiata

Coconut Cod Chowder With Seasoned Oyster Crackers

Squash au Vin

Lentil Kielbassoulet

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Episode 258: Taco Nation

Mon, 14 Nov 2022 17:27:46 -0000

This week's episode is dedicated to our March cover story: Taco Nation, with recipes, essays, timelines, and more. Up first, contributor Rick Martinez breaks down his recipes in the magazine: duck carnitas tacos, pork volcánes al pastor, and a no-fail formula for amazing salsas. Then, associate editor Hilary Cadigan chats with Dr. Steven Alvarez, who teaches a course about "taco literacy" at St. John's University in New York. Finally, writer Manuel Gonzales reads his essay, Tacos Are My Resistance. The full package will be on bonappetit.com tomorrow.

Get the recipes from this episode:

Duck Carnitas Tacos With Radish Escabeche

Pork Volcanes al Pastor

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Episode 257: Gaby on Empanadas

Mon, 14 Nov 2022 17:26:50 -0000

Test kitchen manager Gaby Melian has developed not one but three (!) empanada recipes for BA, and today we're talking through them. After that, it's time for another installment of the Feedbag, where we respond to letters, comments, and DMs from readers. Last but certainly not least, Alex Beggs is back with Cook, Marry, Kill.

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Episode 256: Queso, Not From a Jar

Mon, 14 Nov 2022 17:25:06 -0000

Sunday is the Super Bowl! Which means: homemade queso. Assistant editor Sohla El Waylly talks us through her recipe. Then it's senior writer Alex Beggs with Cook, Marry, Kill.

Get the recipe from this episode:

Queso, Not From a Jar

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Episode 255: Sesame, Scallions, and Soy Sauce

Mon, 14 Nov 2022 17:23:58 -0000

Lisa Cheng Smith runs Yun Hai, an online shop that sells Taiwanese pantry goods like fermented black beans and soy paste, sourced directly from Taiwan. She also hosts a Lunar New Year dinner every year—which is why we called upon her to create nine recipes celebrating just that. Contributing writer Priya Krishna talks to Lisa about when the tradition started for her, how to make her astoundingly simple scallion-oil noodles, and the pressure of being an ambassador of Taiwanese food as a Taiwanese-American living in the States. After that, we're going through some of our favorite tofu recipes.

Get the recipes from this episode:

Scallion-Oil Noodles

Crispy Tofu with Maple-Soy Glaze

Kimchi Jigae

Marinated Tofu with Peanuts and Charred Bean Sprouts

Spicy Tofu Crumbles

Vegetarian Taco Bowls

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Episode 254: Greener in the New Year

Mon, 14 Nov 2022 17:23:13 -0000

How's this for a new year's resolution: The Test Kitchen kicked off 2020 with a set of new sustainability guidelines. We wanted to do better when it comes to taking care of the environment, and this week Chris Morocco lays out how we're doing that at BA. After that, Basically editor Sarah Jampel and senior staff writer Alex Beggs talk all things chocolate. Finally, it's Beggs again with Cook, Marry, Kill.

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Episode 253: The Soba Whisperer

Mon, 14 Nov 2022 17:22:27 -0000

Christina Chaey chats with Sonoko Sakai about making soba and her latest cookbook, Japanese Home Cooking, which the BA staff can’t get enough of. Then Brad Leone waxes poetic on an often-overlooked category of produce: root vegetables. Finally, it's Cook, Marry, Kill with Alex Beggs.

On another note, join us for our next live podcast at the Bell House in Brooklyn! Tickets can be found here.

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Episode 252: New Year, New Feel Good Food Plan

Mon, 14 Nov 2022 17:21:29 -0000

Happy New Year! Healthyish editor Amanda Shapiro is chatting with Chris Morocco and Andy Baraghani about the recipes in our third annual Feel Good Food Plan. ICYMI, we’re cooking through ten days of delicious weeknight dinners starting January 2nd, a.k.a. tomorrow. It’s not a diet or a detox: It’s an all-star lineup of brand-new recipes guaranteed to become your new favorites all year long. After that, Carla Lalli Music chats with Chris and—in her debut podcast—senior food editor Anna Stockwell about gluten free cooking and baking.

Get the recipes from this episode:

The 2020 Healthyish Feel Good Food Plan

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Episode 251: Say Bye to 2019 With a Giant Wedge of Parmesan

Mon, 14 Nov 2022 17:20:19 -0000

Carla Lalli Music and Gabe T. are in the studio with Adam, dreaming about about their ultimate (and hypothetical!) New Year's Eve party menus. From giant wedges of Parm to Spanish tortillas to braised short ribs, you'll definitely find some inspiration. After that, we're back with another installment of the Feedbad to respond to some of the letters, comments, and DM’s we get on the daily.

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Episode 250: Ezra Koenig on Bagels, Cold Brew, and Music

Mon, 14 Nov 2022 17:18:57 -0000

Ezra Koenig is the lead singer and guitarist of Vampire Weekend. But he is also the host of Time Crisis, an internet radio show with a very deep cult-like following. This week, Carla and Adam talk to Ezra about the people who follow his band vs. his show, how he eats on tour, and more.

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Episode 249: Win the Cookie Swap

Mon, 14 Nov 2022 17:18:08 -0000

Every year at BA, one lucky person is called upon to develop holiday cookies worthy of baking, swapping, eating, and gifting. This time around, that lucky person was Rick Martinez, and here he explains how he rose to the challenge of making sweets that look as good as they taste. Then, Alex Delany is back to share the three cocktails we should be drinking now that winter has officially hit.

Get the recipes from this episode:

6 Holiday Cookies That Will Win You the Cookie Swap

Champagne Cocktail

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Episode 248: Everything You Need to Know About Mushrooms

Mon, 14 Nov 2022 17:17:14 -0000

When are you supposed to salt mushrooms? How do you know when the wild ones are worth the splurge? Do you really need to clean them? Basically editor Sarah Jampel is answering all of your mushroom questions. Then, digital director Carey Polis chats with Catherine Bailey and Robin Petravic, the owners of the iconic Heath Ceramics. Last but not least, senior staff writer Alex Beggs is back with the next installment of Cook, Marry, Kill.

Get the recipes from this episode:

Seared Mushrooms with Garlic and Thyme

Mushroom Carbonara

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Episode 247: Sky High Pies

Mon, 14 Nov 2022 17:16:29 -0000

If you're a last-minute decision maker when it comes to Thanksgiving dessert, you've come to the right place. The one and only Chris Morocco developed three stunning, towering pies—lemon meringue, banana cream, and chocolate pudding—and here he walks us through how to make each one. After that, four staffers share their Thanksgiving stories.

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Episode 246: Making Perfect Thanksgiving

Mon, 14 Nov 2022 17:15:53 -0000

This year, our big Thanksgiving feature in the November issue is based on our video series called Making Perfect. In both the magazine and videos, we challenged the food editors to make their best version of turkey, mashed potatoes, gravy, cranberry sauce, stuffing, sides, and pie. Today, we chat with the editors about the dishes they were assigned—what went right, what went wrong, and how it all came together for the perfect meal.

Get the recipes from this episode:

Bon Appétit’s Absolutely, Positively Perfect Thanksgiving Menu

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Episode 244: The Road to Chicken Thigh Biryani

Mon, 14 Nov 2022 17:14:43 -0000

The newest member of our Test Kitchen team, Sohla El-Waylly, talks about her recent recipe for chicken thigh biryani based on her mom’s lamb version. It took a lot of testing to get it just right—and now it really is. After that, associate editor Hilary Cadigan chats with Donny Sirisavath, chef and owner of Khao Noodle shop in Dallas and this year's no. 2 Best New Restaurant.

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Episode 243: From Butchers to Small Business Owners

Mon, 14 Nov 2022 17:13:30 -0000

Erika Nakamura and Jocelyn Guest left their NYC butcher shop and restaurant about two years ago. They were tired of the long hours and wanted to start a family. So they did just that and founded their own sausage company, J&E Small Goods, which they talk about with Carla Lalli Music. After that, Basically editor Sarah Jampel tells you everything you need to know about cooking with nuts.

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Bonus Episode 242: Yasmin Khan

Mon, 14 Nov 2022 17:12:51 -0000

We were lucky to have Yasmin Khan stop by the offices a few weeks ago, so we’re airing that conversation for you today as a bonus episode. Healthyish editor Amanda Shapiro chats with Yasmin about her latest book, Zaitoun. It chronicles her travels throughout Palestine, sharing the stories and recipes of the people she met along the way.

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Episode 241: Nothing Fancy

Mon, 14 Nov 2022 17:11:44 -0000

Alison Roman is back to talk about her new cookbook, Nothing Fancy, which just came out yesterday. It’s as beautiful as her first and filled with recipes developed around the idea of having people over. That’s right: not entertaining, just having people over. Here she explains how the book came together—and how hosting friends doesn’t have to be a big fussy thing.

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Episode 240: Questlove's Mixtape

Mon, 14 Nov 2022 17:11:16 -0000

Questlove just released his fifth book, Mixtape Potluck, which also happens to be his first cookbook. It's a collection of recipes from his friends—chefs, musicians, entertainers, and artists—and meant to inspire the kind of potluck-style dinner parties he hosts. He swung by to talk about what went into making the book, how food and creativity overlap for him, and, of course, his favorite Philly cheesesteak spots.

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Episode 239: Don't Be Scared of Cooking Fish at Home

Mon, 14 Nov 2022 17:10:22 -0000

Molly Baz is here to help. She shares tips on how to shop for fish (even if you can't make it to speciality market), how to cook fish without stinking up your house, and more. After that, Alex Delany is back with more drinks you should be making now that it's fall.

Get the recipes from this episode:

Clam Toasts with Pancetta

Shrimp Toasts with Sesame Seeds and Scallions

Whole Fried Fish with Tomatillo Sauce

BA's Best Linguini with Clams

Slow-Roasted Salmon with Harissa

Slow-Roasted Cod with Bell Peppers

Fall Spritz

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Episode 238: Ivan Orkin and Chris Ying Want You to Cook From Their New Book

Mon, 14 Nov 2022 17:09:48 -0000

After living in Japan for nearly two decades, Ivan Orkin is the chef and owner of two ramen shops in NYC and widely (and unusually) considered an American authority on ramen. He enlisted Chris Ying, cofounder and former editor of the late Lucky Peach, to tag team and write The Gaijin Cookbook, their new Japanese cookbook you're truly meant to put to good use. Then, Carla gives us her top 10 cooking rules.

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Episode 237: The Life of a Recipe

Mon, 14 Nov 2022 17:09:04 -0000

We were at Feast Portland a couple of weekends ago, where Carla Lalli Music and Andy Baraghani talked about the life of a recipe at BA, from development to, ultimately, video. This week, we're airing that conversation. After that, Andy gives us his top 10 cooking rules.

Get the recipes from this episode:

Gochujang Pork Shoulder Steaks

Chopstick-Ready Rice

Crunchy Baked Saffron Rice with Barberries (Tachin)

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Episode 236: The Man Behind the Camera

Mon, 14 Nov 2022 17:07:47 -0000

Alex Lau is BA's all-star staff photographer. He's been with the brand for going on six years, and this week he's talking about how he got his start and what it's like to travel the world with a camera in hand. After that, it's Molly Baz's turn to tell us her top 10 cooking rules.

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Episode 235: The Fall Playbook

Mon, 14 Nov 2022 17:07:10 -0000

It's officially the best time of the year to cook. Chris Morocco and Andy Baraghani talk through the seven recipes they developed for our September issue to make the most of it—we promise these will get you excited for the new season, even if your tan lines are starting to fade. After that, Chris goes through his own top 10 cooking rules.

Get the recipes from this episode:

Creamy Pasta with Crispy Mushrooms

Sweet-and-Saucy Pork Chops

Sheet-Pan Potato Hash with Fixins

Coconut Milk-Braised Chicken Legs

Braised Short Ribs with Squash and Chile

Roast Fish with Curry Butter

Beef and Ginger Stir-Fry

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Episode 234: Galettes, Any Which Way

Mon, 14 Nov 2022 17:06:37 -0000

A galette is the perfect dessert, according to Carla Lalli Music. She walks us through her fail-proof dough that you can fill with anything—be it end-of-summer stone fruit and berries or fall pears and apples. Then, we're kicking off a new mini series. For the next several weeks, one of our test kitchen editors will be sharing their top 10 cooking rules—the techniques they swear by, the ingredients they can't live without, and the drive that keeps them going. First up: the one and only Brad Leone.

Get the recipes from this episode:Peach-Plum Galette

Any Berry Galette

Fall Fruit Galette

Naked Apple Tart

Salted-Butter Apple Galette with Maple Whipped Cream

Blueberry-Pecan Galette

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Episode 233: A Saint Lucian Chef in New Orleans

Mon, 14 Nov 2022 17:05:48 -0000

This week, chef Nina Compton talks about her journey from her home kitchen in the Caribbean to her incredibly successful restaurants in New Orleans, Compère Lapin and Bywater American Bistro. After that, Alex Delany tells shares how to make the three cocktails he's got on rotation right now.

Get the recipes from this episode:

Spaghett

Siesta

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Episode 232: Our Fall Wine Checklist

Mon, 14 Nov 2022 17:05:05 -0000

Wine editor Marissa Ross tells us about what she's most excited for this fall (and also what she's definitely over). Yes to winemakers exploring the world of vermouth, no more to describing wines as "funky." After that, Carla Lalli Music talks about something you should be eating a lot of right now: corn.

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Episode 231: Food In "The Farewell"

Mon, 14 Nov 2022 17:04:25 -0000

Lulu Wang, the director and writer of the"The Farewell," thought a lot about food while making her film. It's based on what happened in her own life: a Chinese family coming together under the guise of a fake wedding to say goodbye to their grandmother—the family matriarch and the only person that doesn't know she only has a few weeks to live. Then, Healthyish editor Amanda Shapiro gives us the low down on her favorite recipes from the Farmers Market Challenge.

Get the recipes from this episode:

Pork Soup Dumplings The Healthyish 2019 Farmers Market Challenge

Summer Squash and Basil Pasta

Pasta with No-Cook Tomato Sauce

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Episode 230: Chopsticks Can Do More Than You Might Think

Mon, 14 Nov 2022 17:03:46 -0000

Carla Lalli Music and Chris Morocco sing the praises of chopsticks and discuss its versatility in the kitchen. After that, Carla chats with Gaby Melian about what her job as our test kitchen manager entails.

P.S. These are the beautiful plating chopsticks Chris talks about.

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Episode 229: A Sandwich Built For the Beach

Mon, 14 Nov 2022 17:02:55 -0000

Molly Baz chats with Carla Lalli Music about what is debatably the most epic recipe she has developed for Basically: the Big Ass Beach Hoagie. Yep, that is the real recipe name, and yep, there’s a lot to say about how to construct this perfect sandwich. After that, Andy Baraghani talks about the tomato recipes he developed for our August issue, out now.

Get the recipes from this episode:

Big Ass Beach Hoagie

Tomato Galette Tomatoes with Fig and Prosciutto

Spaghetti with No-Cook Puttanesca

Tomato Salad with Warm Basil Dressing

Cheesy Stuffed Tomatoes

Tomato and Parmesan Risotto

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Episode 228: It's the Best Time of the Year to Cook

Mon, 14 Nov 2022 17:02:15 -0000

We’re about halfway through the summer, a.k.a. halfway through the best time of the year to cook. The days are long, the produce is peak, and we’ve got Carla Lalli Music and friend of the podcast Gabe T. back to talk about what they’re cooking right now. We’ll also be answering some cooking questions from you!

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Episode 227: Life's a Picnic

Mon, 14 Nov 2022 17:01:31 -0000

Picnics are great in theory, but in reality they can be tough. Nobody wants warm wine and food that doesn't mix well with the sun, so you have to come prepared. Molly Baz and Alex Delany share with Adam Rapoport their tips and tricks for pulling off a highly successful, actually delicious picnic. After that, Andy Baraghani takes us through his recipe for Frozen Margarita Pie.

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Episode 226: Pesto, Three Ways

Mon, 14 Nov 2022 17:00:49 -0000

We now have three pesto recipes on our website: classic green, spicy red, and creamy white. (You're welcome.) Andy Baraghani, Molly Baz, and Carla Lalli Music explain the process behind each version they developed and even get a little existential (what even is pesto?).

Get the recipes from this episode:

BA's Best Pesto

Red Pesto Pasta

White Pesto

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Episode 225: A Restaurant Six Years In the Making

Mon, 14 Nov 2022 17:00:07 -0000

Adam Rapoport sits down with chefs Riad Nasr and Lee Hanson to talk about Frenchette, their new-wave French brasserie that's become one of the hardest reservations to get in New York City. After cooking together for decades at local institutions, Nasr and Hanson finally decided to open up a place of their own. Little did they knew how long Frenchette would take—and how much of a hit it would be.

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Episode 224: Marinate After Grilling

Mon, 14 Nov 2022 16:58:28 -0000

Conventional wisdom holds that marinating and grilling are always to be done in that order: the former before the latter. But why, really, when the moisture and sugar in most marinades can actually cause a protein to simultaneously steam and burn without ever truly searing? Adam Rapoport and Carla Lalli Music discuss recipes that flip the script. After that, Amiel Stanek goes over the basics of charcoal grilling.

Get the recipes from this episode:

Grilled Swordfish with Tomatoes and Oregano

Grilled Summer Squash and Red Onion with Feta

Grilled Chicken with Lemon and Thyme

Soy Sauce-Marinated Grilled Flank Steak and Scallions

Jalapeño-Marinated Grilled Pork Chops

Grilled Red Snapper with Green Beans and Lime

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Episode 223: The Egg Salad Sandwich That Took Over L.A.

Mon, 14 Nov 2022 16:57:39 -0000

Akira Akuto and Nick Montgomery are the chef/owners of Konbi, a tiny Japanese sandwich shop in Los Angeles. Maybe you’ve seen the cross-section of their now-famous egg salad sandwich on Instagram. Deputy editor Julia Kramer chats with the team behind the hit restaurant to get their sandwich secrets.

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Episode 222: How Stella Bugbee Gets It Done

Mon, 14 Nov 2022 16:55:31 -0000

Stella Bugbee is the editor in chief and president of New York Magazine’s The Cut. Aside from running the most whip-smart site about women and culture out there, Stella is an avid home cook. Here Adam Rapoport talks to her about how—in The Cut’s words—she gets it done.

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Episode 221: Rice 4.0

Mon, 14 Nov 2022 16:54:46 -0000

Back by popular demand yet again, the Rice Wizards™ swing by for the fourth installment of their rice podcast. This time, Carla Lalli Music and Amiel Stanek talk about rice beverages, and then sidetrack into tempura, and then, well, you’ll see.

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Episode 220: Dave Grohl Does Barbecue

Mon, 14 Nov 2022 16:53:50 -0000

It turns out that Dave Grohl—yes, that Dave Grohl of the Foo Fighters and Nirvana—is really good at barbecue. Like, owns-a-giant-smoker-and-barbecues-for-hundreds-of-people good. Adam Rapoport talks to Dave about how he got into the craft and how it expanded to Backbeat BBQ, his one-man catering company.

One warning: This episode contains quite a bit of profanity, so you may want to save it for later if you’re listening with kids.

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Episode 219: Gabriela Camara's Mexico City Kitchen

Mon, 14 Nov 2022 16:53:00 -0000

Gabriela Camara opened Contramar in Mexico City when she was only 21-years-old. The landmark restaurant still serves the same super-fresh seafood-forward food it did when it first opened its doors—only now Camara also runs Cala in San Francisco, just published a cookbook, and has a new spot in the works in Los Angeles. Adam Rapoport chats with her about how her career has grown (and, of course, how she makes her guacamole).

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Episode 218: BA's Best Chocolate Chip Cookies

Mon, 14 Nov 2022 16:52:24 -0000

There's nothing more contentious than the criteria for the ideal chocolate chip cookie—which is why Chris Morocco spent two months conceptualizing, researching, developing, and testing his new recipe for our BA's Best collection. This week, Adam Rapoport talks with Chris about what went into each decision he made. After that, we air a conversation from our live show a few weeks back where Chris and Claire Saffitz debate the merits and pitfalls of Tiramisú.

Get the recipes from this episode:

BA's Best Chocolate Chip Cookies

Old-School Tiramisú

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Episode 217: Salad Is So Much More Than You Think

Mon, 14 Nov 2022 16:48:15 -0000

Recently at BA, we noticed all the times we’d go out to dinner and leave talking about...the salad. Just what were chefs doing to make their salads so multi-layered, interesting, and surprising? Turns out, a lot. Here Carla Lalli Music and Molly Baz share tips on how to up your salad-making game to the level of the pros. After that, Adam Rapoport chats with Andy Baraghani about how to buy, wash, store, and cook with herbs.

Get the recipes from this episode:

Everyday Greens Salad

Dinner Salad with Radicchio and Roasted Sweet Potatoes

Scrunched Grapefruit Salad with Grapefruit and Chiles

Little Wedge Salad with Sour Cream Dressing

Ice Water Salad

Spicy Cashew Dressing

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Episode 216: Indian-ish

Mon, 14 Nov 2022 16:47:13 -0000

BA contributing writer Priya Krishna just released her first cookbook, Indian-ish: Recipes and Antics from a Modern American Family. Priya collaborated with her mother, Ritu, whose recipes combine Indian dishes and techniques with ingredients from all over (like roti pizza!). Senior staff writer Alex Beggs talks to Priya about testing those recipes in her childhood kitchen and how the book is one piece of a bigger conversation about the landscape of Indian food.

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The Case for Quitting Meat with Sarah Jampel and Chrissy Tracey

Mon, 14 Nov 2022 13:07:00 -0000

By this point we can pretty much agree that meat consumption is hard on the planet. But does that mean we should all be vegetarian...or vegan? Not everyone thinks it’s that easy, not even BA’s senior cooking editor Sarah Jampel and video host Chrissy Tracey, both lifelong vegetarians. On this episode of the Healthyish podcast, Sarah and Chrissy join Amanda Shapiro (not a lifelong vegetarian) to talk about their plant-based paths, when and why they break the rules, and how to cook to please even your most carnivorous friends... just in time for your July 4th parties.

Stuff we talk about in this episode:

Andrea Nguyen’s Vegetarian Chicken Soup Recipe: https://www.bonappetit.com/story/vegetarian-chicken-soup
Sarah Jampel’s vegetarian column on Healthyish: https://www.bonappetit.com/tag/the-not-depressing-vegetarian
Chrissy’s Fried Oyster Mushrooms: https://www.youtube.com/watch?v=8Ec6cBhBKjs
Chrissy’s Rum-Soaked Fruit and Coconut Sundae recipe: https://www.bonappetit.com/recipe/rum-soaked-fruit-sundaes
Chrissy’s Rum-Soaked Fruit and Coconut Sundae video: https://www.youtube.com/watch?v=IteAkX58izI

Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:

Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489
Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA
Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp

For a transcript of this episode, please follow this link.

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Episode 275: JJ Johnson, Louis Hunter, and the State of the States

Mon, 14 Nov 2022 13:04:00 -0000

Today, we’re talking to two Black restaurant owners about their experience this past week as uprisings have erupted across the country in response to the killing of George Floyd and unchecked police brutality. Up first, Adam catches up with chef JJ Johnson of Fieldtrip, a fast-casual rice bowl shop in Harlem. After that, Priya Krishna calls Louis Hunter who owns Trio, a plant-based soul food restaurant in Minneapolis.

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Episode 272: It's All In the Allium Family

Mon, 14 Nov 2022 13:01:00 -0000

Spring is here, which means so are green garlic, leeks, onions, garlic, and ramps. Andy Baraghani talks us through several recipes he developed where alliums take center stage. Then, associate editor Hilary Cadigan calls up Deborah VanTrece, chef and owner of Twisted Soul in Atlanta. Hilary has been checking in with her regularly for our Restaurant Diaries, and here Deborah shares how she's pivoted her restaurant to take-out only and why she'll continue to do that in spite of the state officially reopening. Get the recipes from this episode here.

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BONUS Episode 215: What's in a List?

Sun, 13 Nov 2022 21:46:26 -0000

"Best of" lists are everywhere, but with so many, how much value should we actually give them? Brett Martin, reports and writes GQ's Best New Restaurants list, which came out earlier this week. Deputy editor Julia Kramer puts together BonApp's list. Technically, they work towards the same same goal. But each list comes together in a different way, on a different timeline, and with a different result. Adam Rapoport talks to them about their processes and what a “best” list even means.

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Episode 214: Notes From a Young Black Chef

Sun, 13 Nov 2022 21:45:41 -0000

Kwame Onwuachi is the chef of Kith and Kin in Washington D.C. He is also the author of the recently-published Notes From a Young Black Chef, which is just as much a memoir about growing up as it is about being a chef. Today, Adam Rapoport talks with him about his story.

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Episode 213: BA's Best Matzo Ball Soup

Sun, 13 Nov 2022 21:45:06 -0000

When senior associate food editor Molly Baz set out to develop BA's Best Matzo Ball Soup, she not only solicited input from highly-opinionated BA staffers, but she also reached out to Mitchell Davis, chief strategy officer for the James Beard Foundation and matzo ball soup expert. Adam Rapoport chats with both of them. After that, associate editor Hilary Cadigan reads her essay from our recent Red Sauce America package, The Best Worst Take-Out Counter Employee Suburban Boston Has Ever Seen.

Get the recipe from this episode:

BA's Best Matzo Ball Soup

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Episode 212: Carrot Cake, 3 Ways

Sun, 13 Nov 2022 21:44:33 -0000

Around here, we really like carrot cake, so much so that we have three (!) different recipes for it. There’s BA’s Best Carrot Cake, Healthyish's Gluten-Free Carrot Cake, and Basically's Carrot Loaf Cake. Adam talks with senior food editors Claire Saffitz, Chris Morocco, and Molly Baz, who each developed one, about what makes their cake unique. After that, he sits down with senior editor Amiel Stanek to chat about the importance of the freezer clean out, how to organize the fridge, what to do about the junk drawer, and more.

Get the recipes from this episode:

BA's Best Carrot Cake

Gluten-Free Carrot Cake

Basically Carrot Loaf Cake

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Episode 211: Angela Dimayuga on a New Kind of Job

Sun, 13 Nov 2022 21:43:51 -0000

Angela Dimayuga, the former executive chef of NYC’s Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels’ restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects.

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Episode 210: NYC Loves Missy Robbins

Sun, 13 Nov 2022 21:43:18 -0000

Missy Robbins is the chef-owner of two acclaimed Italian restaurants in Brooklyn. In 2016, she opened Lilia—it's still one of the hardest reservations in town. Then, last year, she opened the handmade pasta-focused Misi (well, pasta and super delicious veg sides). Adam Rapoport chats with Missy about how she got where she is, her menus, and her affinity for jumpsuits.

Also, we're putting on another live show! It's on Wednesday, April 17th at The Bell House in Brooklyn, NY. You can find more details and purchase tickets here.

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Episode 209: Where Cooking Begins

Sun, 13 Nov 2022 21:42:47 -0000

Our very own Carla Lalli Music wrote a cookbook! And it's out in the world now! Carla shares how her book will teach you to be a smarter shopper and a more intuitive cook.

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Episode 208: Talking Politics at Restaurants

Sun, 13 Nov 2022 21:42:15 -0000

Alex Wagner and Mark McKinnon are two of the three hosts of the weekly Showtime documentary series, The Circus. Alex and Mark, plus their third counterpart, John Heilemann, travel around talking to key political players and—this is where our podcast comes in—eating at restaurants all across the country. We chat about how food became part of the premise of the show, what role it plays in politics, and get the insider scoop about the eating habits of some of our former presidents.

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Episode 207: What Even Is Natural Wine?

Sun, 13 Nov 2022 21:41:17 -0000

Andy Young is a winemaker based in Oregon. This week, he explains how he got into the industry and how he makes his relatively small batch natural bottles. After that, we talk about our new recipe for Spicy-Sweet Sambal Pork Noodles.

Get the recipe from this episode:

Spicy-Sweet Sambal Pork Noodles

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Episode 206: Soup Season

Sun, 13 Nov 2022 21:40:49 -0000

Soup can be tricky to make at home. It often doesn’t turn out quite as rich and flavorful and dynamic as you want, especially if you’re not working with homemade stock. This week we give some tips and techniques (and recipes!) that will help convince you you can, indeed, do it.

Get the recipes from this episode:

Creamy Tomato Soup with Cheese Toasties

Beef and Bacon Stew

Quite Possibly the Best Chickpeas

Chicken and Rice Soup with Garlicky Chile Oil Kale Minestrone with Pistou

Vegan Butternut Squash Soup

Chile Crisp

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Episode 205: Sohui Kim

Sun, 13 Nov 2022 21:40:16 -0000

Sohui Kim is the chef of The Good Fork and Insa in Brooklyn. This week, she and associate editor Christina Chaey talk about re-embracing the Korean comfort food of their childhoods.

Get the recipes from this episode:

Kimchi Jigae

Spicy Soft Tofu and Seafood Stew

Red Wine and Soy-Braised Short Ribs

Soy-Marinated Eggs

Dashi-Steamed Egg Custard

Crunchy Gochujang Fennel

Quick-Cooked Kale

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Episode 204: Bolognese and a Glass of Wine

Sun, 13 Nov 2022 21:39:27 -0000

A great bolognese is easy—it just takes a handful of tried and true techniques and some patience. This week, we talk through the recipe for BA's Best Bolognese, as well as a vegetarian spin, Cauliflower Bolognese. After that, we run through a beginner's guide to buying better wine.

Get the recipes from this episode:

BA's Best Bolognese

Cauliflower Bolognese

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Episode 203: Three Pitch-Perfect Restaurants

Sun, 13 Nov 2022 21:39:02 -0000

Jody Williams and Rita Sodi are the owners and chefs of Buvette, I Sodi, Via Carota, and the forthcoming Bar Pisellino in Manhattan. They are also masters of running restaurants that feel inviting, with beautiful food and excellent service every single time—the kinds of places you return to again and again. This week, we talk to them about how they do what they do.

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Episode 202: A Super Bowl Showdown

Sun, 13 Nov 2022 21:38:10 -0000

This week it's Adam vs. Carla vs. Gabe T. in the ultimate Super Bowl menu showdown. Each presents their ideal lineup, but there will only be one winner.

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Episode 201: The Stupid-Simple Guide to Coffee

Sun, 13 Nov 2022 21:37:24 -0000

We tell you how to improve your morning (or afternoon, or evening) caffeine routine because, let's be honest, you can brew better than that. Then, from our live show back in November, Brad Leone talks fermentation and his YouTube show "It's Alive."

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Episode 200: Rice 3.0

Sun, 13 Nov 2022 21:36:52 -0000

Back by popular demand, Carla Lalli Music and Amiel Stanek dive deep into rice. It will never get old. This week, they focus on recipes that transform rice into something more than a side dish (and, you know, why this series should keep on keeping on).

P.S. This is our 200th episode!! Thank you, listeners, for keeping us going this long. We love making the show and we can't wait to continue to bring you more.

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Episode 199: Checking In with Andrew Knowlton

Sun, 13 Nov 2022 21:35:49 -0000

Andrew Knowlton, BA's editor at large, recently started a new career phase: He opened a restaurant! We catch up with him about that process, as well as get some behind-the-scenes details about hosting Netflix's new cooking competition show, The Final Table. Then, David Tamarkin, the digital director of Epicurious, talks about about his new cookbook, Cook90.

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Episode 198: Feel Good In the New Year

Sun, 13 Nov 2022 21:35:16 -0000

It's 2019, people. We've stuffed our faces and now it's time for a reset, Healthyish style. We're talking about the second annual Feel Good Food Plan, two weeks of dinner recipes and lunch inspiration to start the new year right. Then associate editor Hilary Cadigan talks to Kerry Brodie and Alex Harris of Emma’s Torch, a restaurant in Brooklyn that doubles as a culinary job training program for refugees.

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Episode 197: BA's Best Spaghetti and Meatballs, Live

Sun, 13 Nov 2022 21:34:46 -0000

As part of our second live podcast event, Adam Rapoport and Carla Lalli Music talk about the development of BA's Best Spaghetti and Meatballs—how the recipe was tested more than seven times, and what they learned along the way.

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Episode 196: Holiday Mains of the Day

Sun, 13 Nov 2022 21:34:10 -0000

Whether you’re throwing an open-house Christmas soiree or an intimate New Year’s Eve dinner, you need a centerpiece dish. But that doesn’t mean you should be stressed out, pulling something out of the oven as your guests linger around you, starving. This week we’re talking about spotlight-worthy mains that will seriously impress while you sit back, relax, and enjoy your own party.

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Episode 195: Cookie Central

Sun, 13 Nov 2022 21:33:33 -0000

Every year, a Test Kitchen editor develops a bunch of new and totally delicious holiday cookie recipes—the kind you want to bring to a cookie swap, or set out at your holiday party, or gift to someone when they invite you to their holiday party. This week, Chris Morocco talks about his awesome creations.

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Episode 194: Party Tricks with Alison Roman

Sun, 13 Nov 2022 21:33:05 -0000

BA contributor and cookbook author Alison Roman knows how to host a killer party. This week, we talk to her about everything from how to make a shrimp cocktail to where to put the booze (it's in the bathtub).

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Episode 193: Bottom of the Pot

Sun, 13 Nov 2022 21:32:25 -0000

Senior food editor Andy Baraghani talks to Naz Deravian about growing up with her parents’ Persian cooking, how she decided to start a cooking blog, and how that blog turned into her first cookbook, Bottom of the Pot.

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Episode 192: Neil DeGrasse Tyson Makes His Own French Toast

Sun, 13 Nov 2022 21:31:42 -0000

You all know that Neil DeGrasse Tyson is an astrophysicist. But what you maybe didn't know is that he makes the best french toast ever—and refuses to eat anyone else's. This week, we talk to Neil about everything from said breakfast to thunder and lightning.

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BONUS! Episode 191: Because Thanksgiving Leftovers Are the Best Part

Sun, 13 Nov 2022 21:31:09 -0000

Adam, Carla, and Gabe T. are back to talk about what is arguably the best part of Thanksgiving—the leftovers. Then, novelist Emma Straub reads an essay she wrote for our November issue, The Higgledy Piggledy Thanksgivings.

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Episode 190: The Big Thanksgiving Dinner

Sun, 13 Nov 2022 21:28:00 -0000

We’re one week away from the most exciting food holiday of the year, so we’re talking turkey, mashed potatoes, brussels sprouts, and more. We’ve got a ton of new and beautiful recipes from our November issue and we’re diving deep on some favorites. After that, we answer Thanksgiving-related questions that you guys—our listeners—sent to us.

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Episode 189: You Really Should Be Steaming

Sun, 13 Nov 2022 21:27:30 -0000

Steaming gets a bad rep. It’s a technique associated with forsaking flavor for health, resulting in bad, bland food. This week, food director Carla Lalli Music and associate editor Christina Chaey tell you why that simply isn’t true. After that, cookbook author Cal Peternell talks about his latest release, Almonds, Anchovies and Pancetta: A Vegetarian Cookbook, Kind Of.

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Episode 188: Rene Redzepi and the Art of Fermentation

Sun, 13 Nov 2022 21:26:58 -0000

Rene Redzepi, owner and chef of the famed Noma in Copenhagen, just published his third cookbook, The Noma Guide to Fermentation, along with the head of Noma's fermentation lab, David Zilber. Rene talks about why it was so important to him to write something approachable while still staying true to the restaurant. After that, Molly Baz tells us all about the recipe you should be making on repeat right now: Pumpkin Bread with Salted Maple Butter.

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Episode 187: Two Of Our Fave New Restaurants

Sun, 13 Nov 2022 21:24:00 -0000

Orenda Hale is the owner and manager of Drifters Wife, which clinched the number nine spot on our Hot 10 list this year. Julia Kramer sits down with Orenda to chat about how her move from NYC to Portland, ME. Then, Hilary Cadigan talks to Nite Yun, owner and chef of Nyum Bai, the number five spot that serves the Cambodian food of Yun's childhood in Oakland, CA.

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Episode 186: Nik Sharma and the Power of Seasoning

Sun, 13 Nov 2022 21:23:06 -0000

Nik Sharma is the writer behind A Brown Table, a website he started seven years ago to record the dishes he was cooking inspired by his childhood in Mumbai. He just published his first cookbook, Season. This week we talk to him about what it was like to develop recipes, write, and photograph the whole work, as well as some of the standout recipes.

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Episode 185: If Garlic Gives You Bad Breath, We Don’t Care

Sun, 13 Nov 2022 21:22:39 -0000

Did you know that garlic has a season? And that that season is right now? This week Amiel Stanek and Andy Baraghani tell you why and how you should, in fact, be incorporating as much garlic as possible into all of your meals. We've got advice, techniques, and recipes, bad breath be damned.

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Episode 184: Kids Will Be Kids

Sun, 13 Nov 2022 21:21:26 -0000

Carla Lalli Music talks with author Jessica Battilana, whose latest cookbook, Repertoire, is all about finding those recipes that you turn to again and again, especially when cooking with kids. After that, Amiel Stanek hosts two very special guests—Adam's son, Marlon Rapoport and Carla's son, Cosmo Music.

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Episode 183: Cabbage Rolls and Chicken Thighs

Sun, 13 Nov 2022 21:20:17 -0000

Bonnie Morales is the first-generation American daughter of Belarusian immigrants and the chef and co-owner of Kachka in Portland, OR. We talk to Morales about what drew her to dumplings and cabbage rolls and how a proper vodka-filled feast is supposed to go down. After that, we take you through the best method for crispy-skinned chicken thighs.

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Episode 182: Burger Central

Sun, 13 Nov 2022 21:19:39 -0000

"Burger Expert" is an actual job—and George Motz is the man who claims the title. We chat with Motz about what exactly that means, and how he makes his onion-laced smash burgers. Later, senior food editor Chris Morocco talks about how he developed his Easiest-Ever Grilled Veggie Burgers.

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Episode 181: Chrissy Teigen Makes Pad Thai Carbonara

Sun, 13 Nov 2022 21:19:07 -0000

Chrissy Teigen's second cookbook, Cravings: Hungry for More, is out next week. We talk to her about what it was like to create recipes for this book, why cheesy chicken milanese is better than regular chicken milanese, and how she worked with her mom to develop the Thai dishes she grew up eating.

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Episode 180: Peak Tomato

Sun, 13 Nov 2022 21:18:23 -0000

This time of year, every tomato variety, from super sweet sungolds to juicy heirlooms, taste like the most delicious things you’ve ever eaten. We're talking about our favorite tomato-heavy recipes, from a yellow tomato bloody mary to buttery, ginger-and-garlic-spiked tomatoes on toast.

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Episode 179: Jimmy O. Yang Ate His Way Through Singapore

Sun, 13 Nov 2022 21:17:44 -0000

Jimmy O. Yang is a stand-up comedian and actor who plays Jian-Yang on Silicon Valley and the ridiculously over-the-top Bernard Tai in Crazy Rich Asians. This week, he talks about the fast food he loved after immigrating to the U.S. from Hong Kong at 13, what the cast of the film ate while filming in Singapore, and making wontons at home.

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Episode 178: Must. Keep. Grilling.

Sun, 13 Nov 2022 21:17:07 -0000

It's still summer, which means there's still time to hang out in your backyard and grill lots of things. Cookbook author and teacher Samin Nosrat, and chef of Reynard in NYC, Christina Lecki, share how they got into cooking over live fire and give some advice for starting out.

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Episode 177: The Hot 10

Sun, 13 Nov 2022 21:16:35 -0000

Yesterday we launched our annual Hot 10 list, the best new restaurants in America. Deputy editor Julia Kramer talks to editor at large Andrew Knowlton—who compiled the list—about how he approached his months-long journey to find the most delicious, exciting places to eat right now.

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Episode 176: Bring the Mid-Summer Heat

Sun, 13 Nov 2022 21:15:53 -0000

We're right in between the start and end of summer, the time when every moment of late-night light feels precious, and produce is produce is at its peak. Adam, Carla, and Gabe T. discuss all the hits they've already cooked and all the dishes the're dying to make before the season comes to a close.

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Episode 175: All Day Long

Sun, 13 Nov 2022 21:15:21 -0000

Heather Sperling and Emily Fiffer helm the all-day cafe, Botanica, in Los Angeles. They talk about their transition from working in food media to starting and maintaining a successful restaurant—and what, in a male-dominated industry, makes the mostly women-run Botanica different. After that, it's peak farmers' market season and we've got all the do's and dont's to make sure you're on your best behavior while shopping for your weekly haul.

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Episode 174: It's All In the Vibe

Sun, 13 Nov 2022 21:14:39 -0000

Amy Morris and Anna Polonsky run MP Shift, a design studio behind some of our favorite restaurants. But what does that mean exactly? They turn restaurant owners' imaginations into reality when it comes to everything from the layout of a space to the graphics on their menus and matchbooks.

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Episode 173: Pizza, Pizza!

Sun, 13 Nov 2022 21:13:40 -0000

The best NYC slice is a highly contested topic. Everyone has their favorite. Associate editor Alex Delany went to 30 pizza joints in 36 hours to find out which one (you know, in his opinion) reigned supreme. Then, Scarr Pimentel, the owner and chef of the Lower East Side pizza joint, Scarr's (probably the place you are most likely to run into a BA editor), talks about what makes his pies different.

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Episode 172: The Ice Cream Man

Sun, 13 Nov 2022 21:13:04 -0000

Tyler Malek is the founder and head ice cream maker at Salt & Straw, the now-famous scoop shop that started in Portland, Oregon and has since grown into a mini West Coast empire. Tyler talks about how his collaborations with chefs keeps him on the cutting edge of ice cream innovation. After that, pitmaster Rodney Scott of Rodney Scott's BBQ in Charleston, SC tells us how he cooks whole hogs, smoked turkey, and more.

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Episode 171: Todd Richards Has Soul

Sun, 13 Nov 2022 21:12:27 -0000

Two-time James Beard nominee, chef Todd Richards recently came out with his first cookbook, Soul. Editor at large Andrew Knowlton talks with Todd about the importance of history in influencing his approach to food, including, of course, pimiento cheese. After that, we've got four recipes for updated takes on classic side dishes.

Get the recipes from this episode:

Romesco Pasta Salad with Basil and Parmesan

Charred Bean and Pea Salad

Spicy Kimchi Slaw

Wilted Greens in Tomato-Bacon Broth

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Episode 170: The World's 50 Best Restaurants...?

Sun, 13 Nov 2022 21:11:56 -0000

Last week, the annual list of the World's 50 Best Restaurants was announced... immediately followed by criticism that the spots chosen were almost exclusively male-run, Euro-centric, and inaccessible to a lot of the dining public. So, is the list fixable, and is it worth fixing?

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Episode 169: Alison Roman and "The Cookies"

Sun, 13 Nov 2022 21:11:00 -0000

A few weeks ago, we hosted a live recording (!!!) at The Bell House in Brooklyn with cookbook author and BonApp contributor Alison Roman. We chatted about how she (unintentionally) created a viral sensation around chocolate chip cookies. Plus, we discuss her writing process, and what she has planned for next.

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Episode 168: America's Favorite Neighborhood Restaurants

Sun, 13 Nov 2022 21:10:16 -0000

Big Chicks is a queer bar in the Uptown neighborhood of Chicago. Barney Greengrass is an old-school Jewish deli on the Upper West Side of Manhattan. What do these places have in common? They're the neighborhood spots that we return to again and again. David Tamarkin, digital director of Epicurious, talks to Michelle Fire, the owner of Big Chicks, about what has kept her going all these years. Then, David Remnick, editor in chief of The New Yorker, lets us in on his Sunday morning smoked fish ritual.

This episode is part of our America's Favorite Neighborhood Restaurants package, featuring 80 of the most interesting people we know—chefs, novelists, activists, comedians, NBA players, and more. Find the full thing here.

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Episode 167: All the Veg

Sun, 13 Nov 2022 21:09:33 -0000

You know what goes well with grilled meats? Lots and lots of summery vegetables. Carla, Adam, and Gabe T. are talking blistered cabbage, a charred snap pea salad, a go-on-anything tahini ranch dressing, and more.

Get the recipes from this episode:

Celery Salad with Dates, Almonds, and Parmesan

Roasted Sweet Potatoes with Chile Yogurt and Mint

Farro with Pistachios, Mixed Herbs, and Golden Raisins

Charred Sugar Snap Peas with Buttermilk Aioli

Charred Cabbage with Goat Cheese Raita and Cucumbers

Orecchiette with Buttermilk, Peas, and Pistachios

Tahini-Ranch Dressing

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Episode 166: The Salad King

Sun, 13 Nov 2022 21:08:34 -0000

Nic Jammet, co-founder and co-owner of Sweetgreen, is on to talk about the evolution of his fast-casual chain, from the one tiny shop he opened right after graduating college to the nearly 100 across the country that he operates now. After that, Pete Meehan, writer and former editor of the late Lucky Peach reads an essay he wrote for our June/July issue called The Barbecue Pit.

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Episode 165: Jeff Goldblum Loves Good Quality Butter

Sun, 13 Nov 2022 21:07:34 -0000

Jeff Goldblum calls in from his bed in Los Angeles to talk about his oatmeal breakfast routine, his childhood summer barbecues, and how one of his favorite meals involves sushi followed by every flavor of frozen yogurt. After that, we take you through our recipe for Easy Sheet Cake with Chocolate-Cream Cheese Frosting (yes, there are rainbow sprinkles on top).

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Episode 164: Nancy Singleton Hachisu

Sun, 13 Nov 2022 21:06:44 -0000

Nancy Singleton Hachisu traveled to Japan for a stint abroad 30 years ago, fell in love with a Japanese farmer, and never left. We take a look at her latest book, Japan: The Cookbook, a compilation of over 400 recipes, and talk about how to build a Japanese pantry (it all starts with really good soy sauce).

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Episode 163: The Current State of Restaurant Criticism

Sun, 13 Nov 2022 21:05:39 -0000

Eater's national restaurant editor, Bill Addison, and our own deputy editor, Julia Kramer, discuss what it's like to be a restaurant critic in 2018. The landscape is vastly different than it was even 5 years ago with more "best of" lists than ever, diminishing local platforms, and a political climate that can't be ignored. There's a lot to be celebrated out there in a country that cares more about food than ever before, so how do they do it?

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Episode 162: All About Fish

Sun, 13 Nov 2022 21:04:33 -0000

Update 6/13/18: This article was published prior to the AP investigation alleging Sea to Table's dishonest business practices. We had no knowledge of these practices at that time.

Sean Dimin, founder and CEO of Sea to Table, talks about all those confusing terms surrounding seafood. Do you want wild caught? Domestic? Fresh? Frozen? And how do you find a source you trust? After that, Carla Lalli Music convinces Adam Rapoport that he needs to start cooking fish at home.

Get the recipes from this episode:

Slow-Cooked White Fish with Charred Cabbage

Green Posole with Cod and Cilantro

Herby Napa Cabbage Salad with Lime

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Slow-Roasted Salmon with Harissa

Crispy-Skinned Fish with Herb Sauce

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Episode 161: Rice 2.0

Sun, 13 Nov 2022 21:03:45 -0000

Food director Carla Lalli Music and senior editor Amiel Stanek are back by popular demand, talking about rice again. This time around they cover everything from how to cook brown rice to different methods of making crispy rice. It's just as... entertaining as part one. After that, Rumaan Alam, author and special projects editor of the New York Times books section, reads an essay he wrote for our May issue, Drinking in Dhaka.

Get the recipes from this episode:

Crunchy Baked Saffron Rice with Barberries

Chicken with Crispy Rice

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Episode 160: Ruth Rogers and The River Cafe

Sun, 13 Nov 2022 21:03:03 -0000

Ruth Rogers opened London's The River Cafe with her partner, the late Rose Gray, 30 years ago. When they started, they were two women already with families and virtually no professional training. This week we talk to Ruth about what it took to see through her vision and create such a dynamic, successful, and enduring restaurant.

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Episode 159: On Salt

Sun, 13 Nov 2022 21:02:23 -0000

Salt is the most important ingredient in your kitchen—it can make or break your food. We talk through different varieties, the importance of seasoning as you go, and how other ingredients can bring saltiness to a dish. Then, we chat about our new Salted Caramel-Chocolate Tart recipe. It's a good one.

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Episode 158: Cast-Iron Skillets Are Forever

Sun, 13 Nov 2022 20:59:52 -0000

This week we're telling you how to care for and cook with the hardest-working pan in your kitchen: the cast-iron skillet. After that, Natasha Pickowicz, pastry chef at NYC's Cafe Altro Paradiso and Flora Bar, talks about how she develops her food, the importance of collaboration in the kitchen, and making dinner for herself every night when she gets home.

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Episode 157: The Way We Cook Now

Sun, 13 Nov 2022 20:59:05 -0000

We don’t cook like we used to. Our pantries, our techniques, and our cravings take us on new culinary adventures. It’s hard to pin down the exact moment we noticed things had changed—we might not have been making these dishes a decade ago but we can’t imagine our lives without today. This week we delve into the 29 recipes that define the way we cook now.

Get the recipes:

The New Essentials: 29 Recipes That Define the Way We Cook Now

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Episode 156: The Shib Sibs REALLY Love Food

Sun, 13 Nov 2022 20:58:06 -0000

Olympic bronze medalists Maia and Alex Shibutani, a.k.a. the “Shib Sibs,” stick to a pretty regimented diet while training—but it turns out they’re actually as food-obsessed as we are. This week we talk to the ice dancing duo about beignets, egg McMuffins, and their dad’s famous eggplant Parm. After that, with wedding season around the corner, we go deep on the dos and don’ts of registries. (Unsurprisingly, we've got lots of opinions on platters, wine glasses, sheets, and more.)

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Episode 155: A (Kind Of) Farewell

Sun, 13 Nov 2022 20:57:26 -0000

After 18 years at Bon Appétit, deputy editor Andrew Knowlton is becoming our editor-at-large. This week, we're saying goodbye by asking him to reflect on everything from the best meal he ever ate, to how he's feeling about his move to Austin. Later, senior food editor Andy Baraghani reads an essay he wrote in our April issue about how cooking helped him accept his cultural and sexual identities.

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Episode 154: A Totally Obsessive Guide to Sandwiches

Sun, 13 Nov 2022 20:56:28 -0000

We have strong opinions about pretty much everything food-related—but perhaps nothing more than sandwiches. In our March magazine, our do's and don'ts of sandwich building made their way into 26 A-to-Z rules for ultimate sandwich satisfaction. This week, we're talking about some of our favorites. (For the full alphabet, pick up a copy or head here.)

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Episode 153: A Perfect Pot of Rice

Sun, 13 Nov 2022 20:55:47 -0000

Rice is seemingly simple, and yet even experienced cooks can find it daunting. Do you rinse? Do you add salt? What's your ratio of water to grain? This week, we're here to answer those questions. After that, we're talking the Oscars with Vanity Fair's Richard Lawson because food and movies go together like popcorn and peanut M&Ms.

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Episode 152: JJ Johnson

Sun, 13 Nov 2022 20:55:06 -0000

JJ Johnson was the chef at Harlem's sister restaurants, The Cecil and Minton's, where he honed his point of view in the kitchen, inspired by the African diaspora. He recently left to find his own footing in the culinary world. We talk to JJ about what to expect from his forthcoming restaurant, his recently-published cookbook, and his love of 90’s hip hop and R&B.

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Episode 151: Liquid Gold

Sun, 13 Nov 2022 20:52:33 -0000

Olive oil is one of the most-used ingredients in our kitchens, but do you really know what to look for when buying a bottle, or how best to store it? This week, we make sure you do. Then, senior food editor Andy Baraghani talks about how his upbringing in a Persian-American household and his travels around the Middle East have influenced his cooking.

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Episode 150: The Best Lasagna Ever

Sun, 13 Nov 2022 20:51:45 -0000

It took a lot of trials and tribulations to create BA's Best Lasagna. Test kitchen editor Chris Morocco tells the tale of perfect bolognese sauce, the creamiest bechamel, and more. Then, we go deep on sous vide cooking at home. We promise it's not nearly as intimidating as it sounds.

Get the recipes from this episode:

BA's Best Lasagna

Simple Sous Vide Steak

Sous Vide Chicken with Pesto

Sous Vide Sweet and Spicy Pork Belly

Sous Vide Salmon with Lemon and Dill

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Episode 149: Christina Tosi Is the Queen of Sugar

Sun, 13 Nov 2022 20:51:09 -0000

Milk Bar chef and owner Christina Tosi went from college math major to culinary school to working in some of the best fine-dining restaurants in NYC. This week, she talks about her nontraditional path into the kitchen, what it's like to run a booming business, and just how much she loves cake.

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Episode 148: The Ultimate Super Bowl Menu

Sun, 13 Nov 2022 20:50:08 -0000

What are the absolute best foods to eat while watching the Super Bowl? We pit them against each other—think chips & guac, cheesesteaks, chili, wings, and a whole lot more. The end result is a menu that might be as close to perfection as possible.

Get the recipes from this episode:

Bob Armstrong's Chili con Queso

Grandma Knowlton's Pimiento Cheese

Fully Loaded Black Bean Nachos with Red and Green Salsas

BA's Best Guacamole

BA's Best Buffalo Wings

Sausage Meatball Sandwiches

Cheesesteaks

Beef Picadillo Puffy Tacos

Party-Ready Italian Heros

Gooey Brown Butter Blondies with Pecans

Banana Meringue Pudding

BA's Best Key Lime Pie

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Episode 147: Gender & Power in Restaurants

Sun, 13 Nov 2022 20:16:31 -0000

This week, food director Carla Lalli Music, who spent a decade working in restaurants, is joined by New York Times staff reporter Julia Moskin, as well as Genevieve Villamora, co-owner and general manager of the Filipino restaurant Bad Saint in Washington D.C. They discuss the problematic gender, operational, and power dynamics that are deeply embedded in restaurant culture, and ways to change and improve the restaurant industry for the better.

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Episode 146: The Winter Clean

Sun, 13 Nov 2022 20:15:19 -0000

It's all about organization this week. Julie Carlson, the founder and editor of the home site Remodelista, shares tips, hacks, and design ideas for making the most out of your kitchen. Then, senior editor Amiel Stanek goes deep on cleaning your freezer, and tackling your cluttered drawers and cabinets.

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Episode 145: The Feel Good Food Plan

Sun, 13 Nov 2022 20:14:42 -0000

So, we ate a lot of holiday cookies. But now it's a new year and we're trying to feel good. Enter the Feel Good Food Plan, two weeks of dinner recipes, lunch prep, mindfulness ideas, and more. This week we're talking all about it. After that, we go deep on how to make chicken breasts delicious.

Get the recipes from this episode:

Feel Good Food Plan

Master Poached Chicken

Chicken with Crispy Rice

12-Minute Saucy Chicken Breasts with Limes

Kids' Chicken Katsu

Pietro's Chicken Parmesan

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Episode 144: The Best (and Worst) of the Year

Sun, 13 Nov 2022 20:14:02 -0000

Andrew Knowlton and Julia Kramer talk about what they'd like to see more of in 2018 (tinned fish and Detroit-style pizza, please!), as well as what trends they're so over (goodbye to sunchokes and weird desserts).

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Episode 143: Feasting on Seven Fishes... and Monkey Bread

Sun, 13 Nov 2022 20:13:06 -0000

Carla Lalli Music talks about the Feast of the Seven Fishes—both the rather complicated menu her family has been making every year since she was a kid, and the pared down version we developed here in the BA test kitchen. Then, it's Claire Saffitz on warm, buttery, cinnamon-y, pull-apart monkey bread.

Get the recipes from this episode:

Feast of the Seven Fishes

Monkey Bread

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Episode 142: Brisket & Latkes

Sun, 13 Nov 2022 20:11:05 -0000

First, we go through a couple of methods for getting that big piece of brisket just right—one from Adam Rapoport's mom, and one from Mamaleh's deli in Cambridge, Mass. Then, Missy Robbins, chef at Lilia in Brooklyn, talks latkes. We've got a couple of methods here, too. Again, one from Adam's mom (are you sensing a theme?), and the other, a slightly less traditional, Italian-leaning recipe from Missy.

Get the recipes from this episode:

Mamaleh's Brisket

Adam and Maxine's Famous Latkes

Lemony Latkes

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Episode 141: Dorie Greenspan Loves Butter

Sun, 13 Nov 2022 20:10:29 -0000

Claire Saffitz calls up baking legend Dorie Greenspan to chat about butter, the subject of her latest Short Stack cookbook. Then, Marissa Ross gives her recommendations for the wines to drink this holiday season.

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Episode 140: The Eating Season

Sun, 13 Nov 2022 20:10:00 -0000

We know, we know–Montreal is freezing in the winter. But that also makes it the best time for eating. This week we talk to chef Tyler Kord about corned beef sandwiches, hearty soups, and all the other things that make the Canadian city worth visiting. Then, senior food editor Claire Saffitz gives ideas for edible gifts to make over the holidays.

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Episode 139: Thanksgiving!!! (Part 2)

Sun, 13 Nov 2022 20:08:24 -0000

The big day is tomorrow, and in this episode we're talking to Bobby Flay about his Thanksgiving traditions, which include hosting some 50 guests, cooking the entire thing by himself, passing out on the sofa by 8pm, and the best leftover situation we've ever heard.

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Episode 138: Thanksgiving!!! (Part 1)

Sun, 13 Nov 2022 20:07:15 -0000

Thanksgiving is one week away! You know what that means: We're talking all about the biggest food holiday of the year. First up, Carla Lalli Music walks us through the Big Four: turkey, mashed potatoes, gravy, and stuffing. Then, writer Rembert Browne talks about his essay on Thanksgiving in Atlanta.

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Episode 137: Getting Cheesy

Sun, 13 Nov 2022 20:05:44 -0000

Tia Keenan is a cheese expert and writer (it's a real job!). This week, site director Carey Polis chats with Tia about how she got into this profession, how you might consider building your next cheese plate, and why night cheese (it's a real thing!) is in a whole different category from the fancy stuff. After that, we break down how to make BA's Best Macaroni and Cheese.

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Episode 136: Smitten with Deb Perelman

Sun, 13 Nov 2022 20:03:55 -0000

Food director Carla Lalli Music sits down with Deb Perelman of Smitten Kitchen. Deb was one of the first very successful food bloggers back in 2003. Fourteen years, a family, and two cookbooks later, she's still at it. Her latest book, Smitten Kitchen Every Day, just came out and is all about the kind of food you want to make for your family–practical and still delicious. Deb and Carla talk about her upcoming tour, the art of recipe testing, and how the internet has changed the way people are cooking.

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Episode 135: It's Not Entertaining, It's Having People Over

Sun, 13 Nov 2022 20:03:09 -0000

Alison Roman is a writer, recipe developer, and author of the new cookbook Dining In: Highly Cookable Recipes. Alison knows that you don't need to spend days planning, shopping for, and stressing over a dinner party. She talks through her philosophy of a more laid-back affair, as well as those highly cookable recipes in her book. *This podcast was recorded at the Sonos Store NYC in Manhattan.*

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Episode 134: A Simple Roast Chicken

Sun, 13 Nov 2022 20:02:30 -0000

We hold this truth to be self evident: No one is ever disappointed by a simple, beautiful, classic roast chicken. And this week we're telling you exactly how to do it. After that, Carla Lalli Music and Claire Saffitz chat with one of our listeners about cooking in college.

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Episode 133: The Enigmatic Pete Wells

Sun, 13 Nov 2022 20:01:56 -0000

Pete Wells has been the restaurant critic of the New York Times for six years. He doesn't make TV appearances and very rarely goes to events, all in the name of keeping a low profile. We talk to him about what it's like to be constantly going out to restaurants, and what it means to be a critic in 2017.

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Episode 132: Stick to Food

Sun, 13 Nov 2022 20:01:01 -0000

These days it's hard not to be political–even when what you do for a living is write about food. We talk to Julia Turshen, cook and cookbook author, about why it's important to weigh in and speak out. It's something we talk about here at BA a lot, and it's something she did in her latest release called Feed the Resistance, a compilation of recipes and ideas from folks around the country whose stories and traditions so often go unheard. After that, test kitchen manager Brad Leone lets us on in on a little secret: you can actually braise on a weeknight.

Oh, and one more thing! If you love us, do us a favor and fill out this survey about our podcast: survey.megaphone.fm.

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Episode 131: Bake Bread at Home

Fri, 11 Nov 2022 19:38:00 -0000

Baking bread at home can seem intimidating. And time-consuming. And basically just not worth it. But it is! This week we're going deep on how to make the perfect sourdough loaf.

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Episode 130: Acid Trip

Fri, 11 Nov 2022 19:36:47 -0000

We reach for vinegar every day, but have you ever really thought about it where it comes from? It can be made of anything from wine to rice to apple cider--even honey. Andy Baraghani talks to Michael Harlan Turkell about his new cookbook, Acid Trip, which explores the world of vinegar and teaches you how to make it at home. After that, Carla Lalli Music tells you the 20 most important lessons she's learned cooking in professional kitchens.

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Episode 129: Two of the Hot 10

Fri, 11 Nov 2022 19:15:57 -0000

Andrew Knowlton chats with the chefs behind two of our Hot 10 restaurants. First, Vansana Nolintha and Patrick Woodson from Brewery Bhavana in Raleigh, North Carolina--a dim sum restaurant, brewery, flower shop, and bookstore all in one. Then, Mason Hereford and Colleen Quarls from Turkey and the Wolf, also known as the craziest, tastiest, most out-there sandwich shop in the country.

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Episode 128: Beans and Greens

Fri, 11 Nov 2022 19:15:10 -0000

Carla Music and Amiel Stanek tell you how to sidestep mushy and flavorless beans to make them truly delicious (seriously, they are obsessed with beans). After that, Carla chats with one of our listeners about how to get her picky kids to try (and learn to love!) vegetables, without having to hide them in other foods.

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Episode 127: The Best Things We Cooked This Summer

Fri, 11 Nov 2022 19:14:41 -0000

This week we're talking lobster, pesto, grilled lamb chops, corn, pork shoulder on the grill, and so. much. more--because Labor Day is almost here, and we're hungry.

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Episode 126: Natty Wine

Fri, 11 Nov 2022 19:13:55 -0000

Natural wine seems to be popping up everywhere these days, but what exactly does “natural” mean? How is it made? What kinds should you be ordering? Andrew Knowlton and contributing wine writer Marissa Ross are here to answer all your questions. After that, a listener from Augusta, GA calls in so that Carla Lalli Music can diminish her seafood fears.

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Episode 125: The Best New Restaurants in America

Fri, 11 Nov 2022 19:13:13 -0000

We just announced our Hot 10 list of the best new restaurants in America (find it online and in our September issue). Adam talks with Andrew Knowlton and Julia Kramer about their 35,000-mile journey to 41 different cities—all in the name of finding the most innovative and delicious food across the country.

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Episode 124: Salt, Fat, Acid, Heat

Fri, 11 Nov 2022 19:12:34 -0000

Chef, teacher, and author Samin Nosrat believes anyone can cook great food—as long as they have an understanding of salt, fat, acid, and heat. Samin breaks down those four elements into an easily digestible (and fascinating!) science lesson in her recently-released cookbook, and on this week's episode.

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Bonus Episode 3: Basically

Fri, 11 Nov 2022 19:11:34 -0000

In this special episode of the Bon Appétit Foodcast, we're talking to you--our listeners--to answer your cooking questions. If you haven't already, check out the new site from BA, eatbasically.com.

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Episode 123: What's All the Fuss About Avocado Toast?

Fri, 11 Nov 2022 19:10:57 -0000

You know how avocado toast is the one thing everyone loves to hate? And also just totally loves? John Birdsall talks about the history of the simple, hugely popular snack and how it came to warrant such strong feelings. After that, it's all about peach desserts—with only five ingredients.

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Bonus Episode 2: Basically

Fri, 11 Nov 2022 19:10:10 -0000

In this special episode of the Bon Appétit Foodcast, we're talking to you--our listeners--to answer your cooking questions. Tune in next Friday to hear more. And if you haven't already, check out the new site from BA, eatbasically.com.

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Episode 122: Family Vacation

Fri, 11 Nov 2022 19:09:33 -0000

You know when you pack your whole family up and go to a new place? Getting out of your normal routine can present a whole new world of eating. Adam Rapoport talks to Jenny Rosenstrach and Carla Lalli Music about the challenges and the successes of taking kids on vacation. After that, The New Yorker's Nick Paumgarten tells the story of that beautiful, flaky sea salt from the shores of England that has become ubiquitous in American kitchens: Maldon.

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Episode 121: Jake Tapper Likes His Pants Loose

Fri, 11 Nov 2022 19:08:59 -0000

CNN's Jake Tapper is on TV, like, all the time. He tells us how he eats on the campaign trail (it involves a lot of junk food), how he eats now (it involves a lot of salad), and how he loves to grill in the backyard. After that, we're talking salmon burgers. Bet you never knew they could taste so good.

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Episode 120: Fine Dining to Fast Food, Forest to Table

Fri, 11 Nov 2022 19:08:04 -0000

Daniel Patterson recently left his San Francisco fine-dining institution, Coi, to focus on his and LA chef Roy Choi's fast food project, Loco'l. He talks about where the idea came from, the challenges they've faced, and the change they're creating. After that, we tell the story of those wood-fired ovens that have become so ubiquitous in restaurants around the country.

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Episode 119: Gabrielle Hamilton Rebroadcast

Fri, 11 Nov 2022 19:07:34 -0000

This week we're throwing it back to one of our old favorite episodes. Gabrielle Hamilton is the chef at New York City’s Prune, but is perhaps equally known for her writing. She talks about the process of putting words to the page.

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Episode 118: Fire Up the Grill

Fri, 11 Nov 2022 19:06:58 -0000

This week's episode is all things grilling. We're talking the perfect way to cook a whole fish on the grate, smoking brisket in The Big Green Egg, the best wings you’ll ever make, and more. The one thing you didn’t know you needed? A headlamp.

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Episode 117: Kumail Nanjiani and the Plight of On-Set Doughnuts

Fri, 11 Nov 2022 19:06:23 -0000

Silicon Valley's Kumail Nanjiani talks about what it's like to eat on set (beware of the pastries), his new movie coming out next month, and how he and his wife have gotten very into The Great British Bake Off. After that, it's time to make the ultimate summer sweet: ice cream sandwiches.

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Episode 116: Eat Your Potlikker

Fri, 11 Nov 2022 19:05:46 -0000

Author John T. Edge just came out with a new book, The Potlikker Papers, which tackles the complicated history of food in the South. He talks about what he grew up eating, how that's changed over time, and where it all came from to begin with. After that, it's time for the drink of summer: the Rosé Aperol Spritz.

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Episode 115: Get Out of Town

Fri, 11 Nov 2022 19:05:05 -0000

We share how to stock your kitchen in a rental house. When all that's there is plastic mixing spoons and maybe a pan or two, it's best to come prepared. Very prepared. After that, we go deep on camping—what to pack and how to cook breakfast, lunch, and dinner in the great outdoors.

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Episode 114: J.J. Redick Plays Ball, Eats Food

Fri, 11 Nov 2022 19:04:26 -0000

When you're an NBA veteran you travel all over the country for games. And if you're J.J. Redick, you travel all over the country--and world--to eat. We talk to the Clippers shooting guard about his favorite restaurants, how to stay game-ready (it involves a lot of beets), and his Chik-fil-A order.

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Episode 113: The Inimitable Barbara Lynch

Fri, 11 Nov 2022 19:03:54 -0000

We chat with Boston chef and restaurateur Barbara Lynch, who just came out with her memoir, Out of Line. Barbara talks about how she went from stealing a bus as a teenager to operating a hugely successful restaurant group. She's got an amazing story.

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Bonus Episode: Basically

Fri, 11 Nov 2022 19:02:45 -0000

In this special episode of the Bon Appétit Foodcast, we're talking to you--our listeners--to answer your cooking questions. Tune in for the next few Fridays to hear more. And if you haven't already, check out the new site from BA, eatbasically.com.

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Episode 112: Let's Make a Weekend Of It

Fri, 11 Nov 2022 19:02:01 -0000

Sometimes you cook to get dinner on the table. And sometimes you cook for the fun of it. That's what we're talking about this week—the dishes you make when you want to go deep and spend a long time in the kitchen, preferably with friends. Think ramen (the stock alone takes 36 hours), cassoulet, and lasagna.

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Episode 111: What Happens in Vegas

Fri, 11 Nov 2022 18:57:58 -0000

We're going to Sin City. First, Andrew Knowlton reminisces about the 30+ years he's been visiting Las Vegas—from the time his parents gave him $50 worth of quarters and left him on the casino room floor, to the seriously good food he eats now. Then, Susan Feniger and Mary Sue Milliken talk about the legacy they've created together.

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Episode 110: A Little Bit of Pizza, A Little Bit of Pasta

Fri, 11 Nov 2022 18:57:07 -0000

Joe Beddia of Philly's Pizzeria Beddia tells you how to make your own pie at home—no 800° wood-burning oven required. He's got intel on the red sauce, the white sauce, the dough, and all of the toppings (just make sure it's not too many toppings). After that, we're talking spring pasta. That means ramps, asparagus, artichokes, and more. Butter included.

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Episode 109: The Splendid Francis Lam

Fri, 11 Nov 2022 18:56:23 -0000

Francis Lam is a James Beard Award-winning writer, cookbook editor, and the host of the radio show, The Splendid Table. This week we talk to him about the difficulty of putting words to the page, eating Chrissy Teigen’s scalloped potatoes, and how he hosts his friends at home.

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Episode 108: The New Yorker Does Food

Fri, 11 Nov 2022 18:55:37 -0000

David Remnick, Editor in Chief of The New Yorker, discusses the annual Food and Travel issue. Expect discussion on barbecue, Trump's steak habits, and the new world of edibles. Yes, those edibles.

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Episode 107: Put an Egg On It

Fri, 11 Nov 2022 18:54:59 -0000

You can fry, soft boil, hard boil, poach, and scramble them. You can eat them for breakfast, lunch, and dinner. On this week's episode, we nerd out on techniques for making the perfect version of each kind. (Don’t worry, there’s a big scrambled egg debate in there just to keep you on your toes.)

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Episode 106: Burgers, Beer, and Rock & Roll

Fri, 11 Nov 2022 18:49:00 -0000

Ken Friedman used to book some of the hottest bands in the Bay Area--until he decided he wanted to open a restaurant instead. Turns out he was pretty good at that, too. Now Ken owns a slew of restaurants in New York including The Spotted Pig, John Dory Oyster Bar, Salvation Taco, White Gold, and more. In this week's episode, he talks about his vision for an English gastropub with actually good food (thanks to chef April Bloomfield), how he got some of the music industry's biggest names to invest in that vision, and drinking beer with U2.

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Episode 105: Clear Wallet, Full Stomach, Can't Lose

Fri, 11 Nov 2022 18:45:00 -0000

In this week's episode, we give you all the tips and tricks you need for shopping smart without breaking the bank--what kinds of ingredients you should be buying from different stores, how to stock your pantry (and freezer!), plus how to choose a decent bottle of wine when you can't make it to your wine shop.

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Episode 104: Melissa Clark Can Fix Your Dinner Angst

Fri, 11 Nov 2022 18:43:00 -0000

New York Times columnist Melissa Clark tells us how she became a food writer when food writing wasn't really a thing (it involves creating a bread machine cookbook in 6 weeks). Her latest cookbook, Dinner: Changing the Game, tackles the ever-present question of what to make when you get home from work and you can't eat any more scrambled eggs with hot sauce.

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Episode 103: Chinese Food in America

Fri, 11 Nov 2022 18:05:00 -0000

Wilson Tang of Nom Wah Tea Parlor in NYC's Chinatown talks about taking over the nearly 100-year-old restaurant from his uncle. He managed to keep it true to its roots while attracting a whole new demographic of young and hungry patrons. After that, BA Food Stylist (and ace cook) Sue Li reminisces about her mom's chive pockets and dumplings--and tells us how to make scallion pancakes at home.

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Episode 102: All About Middle Eastern Food (Perfect Rice! Man'oushe! Rose-Water Brittle!)

Fri, 11 Nov 2022 18:02:54 -0000

Reem Assil, a first generation American chef who was featured in our March issue, talks about building up her business and the crazy-good Levantine flatbread she makes, topped with all sorts of beautiful California produce. After that, Senior Food Editor Andy Baraghani tells us how to prepare a feast for the Persian New Year.

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Episode 101: Seamus Mullen

Fri, 11 Nov 2022 18:01:05 -0000

Chef Seamus Mullen talks about how his diagnosis of Rheumatoid Arthritis led him to turn his whole life around. He's got himself strong and healthy again--all because of the way he cooks and eats.

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Episode 100: Sandor Katz

Thu, 10 Nov 2022 22:25:12 -0000

Fermentation expert—or as he calls himself, fermentation revivalist—Sandor Katz goes in deep on the history and benefits of fermenting, as well as how to do it yourself. Vegetables into sauerkraut and kimchi, sugar into alcohol, milk into yogurt, and so much more. Ready to nerd out?

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Episode 99: Moon Juice and Healthyish Drinks

Thu, 10 Nov 2022 22:24:33 -0000

In this week's episode we sit down with Amanda Chantal Bacon, founder and owner of Moon Juice, the cult shop in Venice, California where you can find all sorts of tonics, powders, and treats with ingredients you've never heard of. After that, we talk you through how to make Moon Milk, the drink that will put you to sleep better than a glass of wine, as well as Chai Masala, the drink that will make you feel better than a glass of wine.

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Episode 98: Sara Kramer and... Small Fish

Thu, 10 Nov 2022 22:23:44 -0000

Sara Kramer, chef of Los Angeles restaurants Madcapra and Kismet talks about her Cali-Mediterranean food and even sings on air (she used to be a Broadway star). After that, we go big on small fish--all the mackerel, anchovies, smelt, and sardines you should be eating.

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Episode 97: Super Bowl Special

Thu, 10 Nov 2022 22:22:53 -0000

The Super Bowl is this Sunday. We go in deep on all the things you should be cooking (Philly Cheese Steaks! Hoagies! Gumbo!), plus party etiquette (get out of the kitchen, please) and, of course, beer.

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Episode 96: Nate Appleman & How to Eat Meat

Thu, 10 Nov 2022 22:22:05 -0000

Nate Appleman looks back on his years as an unhappy chef and talks about how he turned his life around by cooking good, wholesome food. After that, we get into all the ways you should be incorporating meat into your diet--that means shopping smarter, cooking strategically, and feeling better.

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Episode 95: #Cook90 & Slow Roasting

Thu, 10 Nov 2022 22:21:07 -0000

Epicurious editor David Tamarkin talks about #Cook90, the challenge to make breakfast, lunch, and dinner (nearly!) every day in January. Then we break down how to slow roast, the technique that turns your tough cuts of meat into the tenderest, melt-in-your-mouth dinner, all with the magic of time.

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Episode 94: Hugh Acheson

Thu, 10 Nov 2022 22:20:15 -0000

Chef Hugh Acheson talks about the state of Southern cuisine, what to order at Waffle House, and how he might even be a better illustrator than he is cook.

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Episode 93: Lunch al Desko & Sustainable Cooking

Thu, 10 Nov 2022 22:19:31 -0000

We’ve got all the tips you need for actually packing an office lunch you want to eat. Then, Epicurious editor David Tamarkin offers *actual useful* advice for cooking more sustainably at home. Your 2017 food game is going to be a good one!

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Episode 92: Geoffrey Zakarian

Thu, 10 Nov 2022 22:18:51 -0000

Geoffrey Zakarian has been in the restaurant business for a long time. He shares his candid thoughts on hospitality (yes—you can seat incomplete parties, he argues), opening new restaurants, and way more.

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Episode 91: Ludo Lefebvre

Thu, 10 Nov 2022 22:17:59 -0000

Chef Ludo Lefebvre talks about his fried chicken obsession, the Los Angeles food scene, and his love for butter(okay fine, but he loves salad too).

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Episode 90: Happy Holidays

Thu, 10 Nov 2022 22:17:05 -0000

Associate editor Amiel Stanek and chef Lauren Schaefer break down how to host a dinner party without breaking the bank, but still leaving your friends seriously impressed. After that, cocktail aficionado Brad Thomas Parsons takes us through his new cookbook all about amaro, the bittersweet liqueur you should be drinking.

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Episode 89: Nancy Silverton

Thu, 10 Nov 2022 22:15:59 -0000

Chef and restaurateur Nancy Silverton talks about her new cookbook, how to host the best dinner party for lots of guests, and all things olive oil.

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Episode 88: White Gold Butchers

Thu, 10 Nov 2022 18:33:39 -0000

Butchers Erika Nakamura and Jocelyn Guest of NYC’s White Gold talk all things meat, what they’re serving up at their new shop and restaurant, and the best way to make a hero.

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Episode 87: Alton Brown

Thu, 10 Nov 2022 18:30:18 -0000

Alton Brown talks about his new cookbook, his hot takes on turkey and potatoes, and the future of his TV career.

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Episode 86: Thanksgiving Spectacular!

Thu, 10 Nov 2022 18:26:20 -0000

This Thanksgiving, don't break a sweat. We tell you how to cook the whole feast in 36 hours, talk all things pie, answer listener questions, and go through the dos and don'ts of the most important part of the meal... the wine. Let's do this thing.

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Episode 85: Frank Pellegrino Jr.

Thu, 10 Nov 2022 18:19:40 -0000

Frank Pellegrino Jr., co-owner of the famed Italian restaurant Rao's in Harlem, NY talks about growing up in the family business, his new cookbook, and which Godfather movie he likes best. Then, we dive deep into our best eggplant parm recipe.

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Episode 84: Food & Politics

Wed, 09 Nov 2022 22:27:06 -0000

Willie Geist, anchor of Sunday Today with Willie Geist, and Alex Wagner, editor at The Atlantic, talk about the upcoming election, the candidates’ food preferences… and the greatness of the wedge salad.

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Episode 83: José Andrés

Wed, 09 Nov 2022 22:25:58 -0000

Chef and restaurateur José Andrés talks food politics, the dining scene in his hometown of Washington D.C., and the proper way to make a gin and tonic.

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Episode 82: Sohui Kim + Ashley Christensen

Wed, 09 Nov 2022 22:25:14 -0000

Chef Sohui Kim of Brooklyn's Insa restaurant shares how to kimchi basically... anything (except corn!). Then, we talk chef Ashley Christensen about her new cookbook, Poole's. There will be pimento cheese.

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Episode 81: Get Your Pasta Right, Every Time

Wed, 09 Nov 2022 22:24:33 -0000

Pasta is one of the easiest things to cook, right? Well, uh, sure—but we've probably all created versions that were clumpy, or the sauce didn't cling, or it just wasn't totally there flavor-wise. No longer! The BA Test Kitchen is here for your pasta-related emergencies and is gonna help you get the carb-fest you deserve.

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Episode 80: Bad Saint, Our #2 Best New Restaurant in America

Wed, 09 Nov 2022 22:23:49 -0000

Genevieve Villamora is the co-owner of Bad Saint in Washington, D.C., one of our Hot 10 Best New Restaurants in America. She talks about the restaurant's approach to Filipino food, and how she deals with those reallyyyyyy long lines to get in. Plus, more interviews with our Hot 10 chefs!

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Episode 79: Aaron Franklin, Brisket God

Wed, 09 Nov 2022 22:23:09 -0000

Can you even have a food podcast without chatting with Aaron Franklin of Franklin BBQ in Austin? Well, we finally got him on the show to talk brisket, of course. Plus, a fun segment about the growing edibles industry(yes, really) in Portland, Oregon.

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Episode 78: Andrew Tarlow & Kate Huling Throw Great Dinner Parties

Wed, 09 Nov 2022 22:22:11 -0000

If you've ever dined out in Brooklyn, you've likely visited one of Andrew Tarlow and Kate Huling's restaurants. Hospitality in is their blood—they're pros when it comes to home entertaining as well. In this week's episode, they discuss how they do what they do so well, and talk about their new cookbook, Dinner at the Long Table.

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Episode 77: Craft Beer + Cold Brew Nation

Wed, 09 Nov 2022 22:21:39 -0000

On today's episode, our resident beer nerds, assistant web editor Alex Delany and test kitchen manager Brad Leone, try to convince our cheap-beer-loving editor in chief that craft beers are, in fact, awesome. Later, we talk all things cold brew with Jon Feldman of Stumptown Coffee Roasters and associate editor Amiel Stanek. The thirst is real.

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Episode 76: Julia Turshen

Wed, 09 Nov 2022 22:20:24 -0000

Julia Turshen is the woman people like Mario Batali and Gwyneth Paltrow call up to co-write their cookbooks. She’s finally releasing one of her own, Small Victories (out Sept. 6), full of recipes and tips for everyday kitchen feats. On this week’s episode, Turshen talks drinking with Batali, branching out on her own, and the magic of raspberry jam buns.

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Episode 74: America's 10 Best New Restaurants

Wed, 09 Nov 2022 22:17:55 -0000

Every year, editors Andrew Knowlton and Julia Kramer scour the country and eat themselves silly searching for the Hot 10: the best new restaurants in America. On today's podcast, they talk about our 2016 winners and the best things they ate this year, from the most amazing rice bowl in L.A. to authentic Spanish tapas in Pittsburgh. Welcome to the best new restaurants in America!

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Episode 73: Seth Rogen

Wed, 09 Nov 2022 22:17:19 -0000

Actor, writer, director, and all-around funny guy Seth Rogen stopped by the podcast studio to talk about "Sausage Party," the animated film about sentient foods that just so happens to be an apt analogy for human existence. He also tells us who he would save in the face of an alien invasion: Jonah Hill or James Franco? Then later, we head down to the BA Test Kitchen to see what our in-house preserving nerds Amiel Stanek and Brad Leone are curing, pickling, and fermenting this week.

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Episode 72: Brett Martin Eats New Orleans

Wed, 09 Nov 2022 22:16:33 -0000

Brett Martin, correspondent for GQ magazine and diehard Brooklynite, traded NYC for New Orleans and found himself in the land of poboys, muffulettas, and all manners of deep-fried, delicious, crispy things. On today's show, Martin talks to editor-in-chief Adam Rapoport about his favorite food haunts in the city of jazz.

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Episode 71: A Super Upsetting Podcast About Sandwiches

Wed, 09 Nov 2022 22:15:47 -0000

Tyler Kord is the man we call up whenever we seek advice about the stuff that goes between two slices of bread. In today's episode, the author of "A Super Upsetting Book About Sandwiches" and chef-owner of No. 7 Restaurant and No. 7 Sub shops talks about his crazy little idea to open a sandwich shop in the most expensive city in the country.

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Episode 70: An NYC Chef Goes South; In NYC, We Eat Ice Pops

Wed, 09 Nov 2022 22:15:11 -0000

Mashama Bailey moved from New York to Savannah, GA, to open The Grey, and finds out that running a restaurant in the South is not the same as working in Manhattan. Back in New York, our test kitchen editors prepared for the heat wave with all you need to know about ice cream cakes and fruit pops.

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Episode 69: The Chickpea Whisperer

Wed, 09 Nov 2022 22:14:27 -0000

Michael Solomonov makes hummus so transcendently good it will make you wonder how it can possibly share a name with the stuff you eat out of the plastic tub with baby carrots when there's no food in the house. On today's episode, the Dizengoff chef and his business partner Steve Cook go deep on Israeli cuisine—with a side of cheesesteaks (they're Philly boys, after all).

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Episode 68: Sqirl Power

Wed, 09 Nov 2022 22:13:43 -0000

Jessica Koslow set out to make jam, and accidentally ended up opening the hippest café in Los Angeles along the way. The chef and soon-to-be cookbook author talks about turning her passion into a business. Later, we talk about summer drinking and rosé fatigue (it's a thing!) with wine columnist Marissa A. Ross.

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Episode 67: BBQ, Burgers, and Hot Dogs

Wed, 09 Nov 2022 22:12:45 -0000

On this very all-American episode of the Bon Appétit foodcast, we're talking about all the things you should be eating on America's birthday: BBQ, burgers, and hot dogs!

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Episode 66: Mario Batali

Wed, 09 Nov 2022 22:12:00 -0000

The orange-Croc-loving chef talks about cooking at home, the best food in New Orleans, and making fettuccine alfredo for James Gandolfini.

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Episode 65: Joe House and Summer Eats

Wed, 09 Nov 2022 22:11:08 -0000

Today's episode is a double-hitter! First up is a man whose passion for sports is only rivaled by his love of food: It's Joe House of The Bill Simmons Podcast. Then later, we round up a few parent staffers to talk about what we're feeding our kids this summer in-between all the ice cream cones.

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Episode 64: Andrew Zimmern

Wed, 09 Nov 2022 22:10:17 -0000

The host of "Bizarre Foods" talks eyeballs versus testicles, smuggling foods from his travels, and partying with Prince.

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Episode 63: What It's Really Like to Work in a Top Restaurant

Wed, 09 Nov 2022 22:09:39 -0000

Stephanie Danler's debut novel, Sweetbitter, is the coming-of-age story of a young New York transplant who lands a job at one of the city's top restaurants. Danler talks with editor-at-large Christine Muhlke about her real-life experiences as a waitress in NYC.

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Episode 62: Let the Grilling Begin!

Wed, 09 Nov 2022 17:18:21 -0000

The season for endless Palomas and all grilled everything is finally here. Our Test Kitchen editors talk about what they're grilling, drinking, and ice cream-ing (yes, we turned that into a verb) over Memorial Day weekend and beyond.

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Episode 61: Eric Ripert

Wed, 09 Nov 2022 17:17:16 -0000

The Le Bernardin chef talks about the mistake that almost got him fired from one of Paris's best restaurants—on his first day there.

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Episode 60: Giada De Laurentiis Gets Real

Wed, 09 Nov 2022 17:16:37 -0000

“I don’t know that they touch Gordon Ramsay or Jean-Georges [Vongerichten] as much as they love to hug and touch me.”

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Episode 59: Bob Kramer, Knife Whisperer

Wed, 09 Nov 2022 17:05:24 -0000

Bob Kramer is widely known in the restaurant world as the Yoda of knife making. And he wants you to know how to actually care for your knives. In today's episode, he shares tips every home cook should know. And later, we catch up with our new contributing wine editor Marissa A. Ross, who makes the case for natural wine.

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Episode 58: A Food Lover's Guide to Eating the World

Wed, 09 Nov 2022 16:59:22 -0000

On this week's foodcast, we talk to people who would travel to the ends of the Earth for a good meal.

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Episode 57: Gwyneth Paltrow

Wed, 09 Nov 2022 16:54:26 -0000

The "It's All Easy" author on teaching herself how to cook, her matcha obsession, and the art of family dinner.

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Episode 56: Vegetarian Is No Longer a Bad Word

Wed, 09 Nov 2022 16:53:46 -0000

To celebrate the fact that it *finally* feels like spring in most of the country, deputy editor Andrew Knowlton goes deep on veg in the deep South with Steven Satterfield of Atlanta's Miller Union and Alon Shaya of Shaya and Domenica in New Orleans.

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Episode 55: Amanda Hesser

Wed, 09 Nov 2022 16:52:55 -0000

On today's foodcast episode, Food52 co-founder Amanda Hesser talks about why she left the New York Times to start her own company. Plus, we catch up with senior editor Julia Kramer on day 12 of her great American road trip in search of the country's best new restaurants.

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Episode 54: The New Yorker's David Remnick

Wed, 09 Nov 2022 16:52:06 -0000

The editor of The New Yorker talks bagels, lunch with Obama, and his love of the office candy stash. Later, we catch up with senior editor Julia Kramer on the road as she scours the country for America's best new restaurants.

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Episode 53: The Sporkful's Dan Pashman

Wed, 09 Nov 2022 16:50:26 -0000

Dan Pashman of the excellent food podcast The Sporkful visits the podcast studio to talk about why sound (yes, sound!) plays such an important role in how we eat.

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Episode 52: Sean Brock, (Almost) Live from Charleston

Wed, 09 Nov 2022 16:49:43 -0000

Today's foodcast episode brings us to the Charleston Wine + Food festival, where deputy editor Andrew Knowlton catches up with southern chef Sean Brock.

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Episode 51: City of Jonathan Gold

Wed, 09 Nov 2022 16:48:43 -0000

Jonathan Gold, the restaurant critic for the Los Angeles Times and star of the new documentary "City of Gold" (out March 11), talks about what it was like to dine out with a film crew, life as a critic, and Pete Wells' infamous Per Se review.

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Episode 50: We're Going Retro

Wed, 09 Nov 2022 16:48:02 -0000

On today's foodcast episode, we're talking about all that good stuff that defined our childhoods. Food director Carla Lalli Music and Test Kitchen editor Claire Saffitz go deep on tuna casserole (and a fear of tuna casserole), chocolate mousse, meatloaf, and other staples of retro American comfort food. Get the recipes from this episode: Tuna Casserole with Dill and Potato Chips Best-Ever Grilled Cheese Spaghetti alle Vongole Twice-Baked Potatoes BA's Best Beef-and-Bacon Meatloaf Dark Chocolate Mousse

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The Flawless Ina Garten (Rebroadcast)

Wed, 09 Nov 2022 16:44:26 -0000

This week, we're revisiting our favorite foodcast episode with the Barefoot Contessa herself. Ina talks about her rise to TV stardom, entertaining tips, and how she makes everything she does look so damn effortless. We'll be back with an all-new episode next Wednesday. Do you have feedback about our show? Tell us at bonappetitfoodcast@gmail.com.

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Episode 49: Action Bronson

Wed, 09 Nov 2022 16:43:25 -0000

Before he was a rapper, Action Bronson went to culinary school and was a full-time chef. Bronson joins us on today's foodcast to talk rap, Albanian food, and being cooked for by Daniel Boulud.

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Episode 48: It's Not Valentine's Day Without Molten Chocolate Cake

Wed, 09 Nov 2022 16:42:33 -0000

When love is in the air, chocolate will be on our plates—preferably in molten cake form. We talk BA's Best Molten Chocolate Cake and more on this week's Valentine's Day-themed foodcast. Get the recipe: http://www.bonappetit.com/recipe/bas-best-molten-chocolate-cake Got a comment or suggestion for our show? Email us at bonappetitfoodcast@gmail.com.

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Episode 47: All About Those Super Bowl Snacks

Wed, 09 Nov 2022 16:41:43 -0000

Nachos. Wings. Dip. Mozz sticks. You've been training all year for this day, and it's finally here: Our Test Kitchen editors talk about what you should stuff your face with on Super Bowl Sunday.

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Episode 46: Cook Every Meal for a Month

Wed, 09 Nov 2022 16:40:57 -0000

Epicurious editor in chief David Tamarkin resolved to cook every meal he eats for the month of January. On the last week of his #Cook90 challenge, Tamarkin sits down with senior editor Julia Kramer to talk about what's worked, what's surprised him, and how anyone can do #Cook90.

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Episode 45: Jacques Pépin

Wed, 09 Nov 2022 16:40:15 -0000

Before Vongerichten, before Boulud, before Ducasse, there was Jacques Pépin. The French chef, who was among the first to star in an American televised cooking show, recently stopped by our office to record today's episode.

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Episode 44: Healthy-ish

Wed, 09 Nov 2022 16:39:25 -0000

When your job involves tasting mozzarella sticks and pies all day like our editors, you learn a few things about how to eat (mostly) healthy-ish the rest of the time. On our latest foodcast, our editors share how they balance cookies with kale.

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Episode 43: Jancis Robinson

Wed, 09 Nov 2022 16:38:35 -0000

The ultra-classy, super knowledgable Jancis Robinson, wine critic extraordinaire and editor of the massive Oxford Companion to Wine, shares her thoughts on tasting notes and tetrapaks over a glass of pét-nat.

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Episode 42: The Best Things We Ate This Year

Tue, 08 Nov 2022 20:58:46 -0000

What's the best thing you ate this year? A couple of editors try to answer this most dreaded of questions in a single podcast episode. Plus, we take a trip down to the Test Kitchen to talk all things fermentation, and executive editor Christine Muhlke gives us a preview of the food trends everyone will fall for in 2016.

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Episode 41: Emeril Lagasse

Tue, 08 Nov 2022 19:47:44 -0000

Anyone with a television spent the '90s enthralled by the larger-than-life essence of chef Emeril Lagasse. On today's episode, we sit down with him to talk cooking for Julia Child (yes, he was nervous) and who he'd rather binge-watch: Ina Garten or Guy Fieri.

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Episode 40: Holiday Baking

Tue, 08 Nov 2022 19:46:56 -0000

'Tis the season to stuff your face—specifically, to stuff your face with all those cookies, pies, and cakes. Food director Carla Lalli Music and senior associate food editor Claire Saffitz break down everything you need to conquer your holiday baking plans.

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Episode 39: Magnus Nilsson

Tue, 08 Nov 2022 19:45:17 -0000

Chef Magnus Nilsson runs the kitchen at the Michelin-starred Fäviken, one of the world's most isolated restaurants, in Järpen, Sweden. Tickets to Nilsson's dinners sell out constantly, but now anyone can experience the pleasures of Nordic cooking, thanks to his 768-page new book, "The Nordic Cookbook." He joins deputy editor Andrew Knowlton to talk about how Nordic food got its street cred.

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Episode 38: Marc Maron

Tue, 08 Nov 2022 19:44:31 -0000

Comedian Marc Maron has interviewed everyone from Keith Richards to President Barack Obama on his hugely popular podcast, "WTF." Today, he joins us in our own podcast studio—this time, in the guest seat—and we find out the man can cook.

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Episode 37: Nigella Lawson

Tue, 08 Nov 2022 19:43:37 -0000

Celebrated cookbook author and TV personality Nigella Lawson joins us in the podcast studio today to talk about her tenth(!) cookbook, Simply Nigella.

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Episode 36: Thanksgiving Spectacular

Tue, 08 Nov 2022 19:42:44 -0000

How do I make the best mashed potatoes? Why should I dry-brine my turkey? And do I really need to serve pumpkin pie? Editor in chief Adam Rapport talks to our Test Kitchen editors and New York Times food editor Sam Sifton to answer all the pressing questions around everyone's favorite holiday: Thanksgiving!

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Episode 35: Claire Ptak & Liz Prueitt

Tue, 08 Nov 2022 19:41:57 -0000

If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods.

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Episode 33: Bobby Flay

Tue, 08 Nov 2022 19:41:15 -0000

Most chefs hate brunch. (Cooking eggs at 6 a.m. on a Sunday after Saturday night dinner service? No thanks.) But on today's podcast, a chef who needs no introduction explains why he takes his brunch very seriously—both in his restaurants and at home. Ladies and gentlemen: Bobby Flay.

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Episode 32: The Restaurant in the Jungle

Tue, 08 Nov 2022 19:40:27 -0000

On a seaside jungle road in Mexico's Tulum lies Hartwood, a tiny restaurant with no walls, stoves, electricity, or refrigeration. Chef Eric Werner joins deputy editor Andrew Knowlton and executive editor Christine Muhlke to talk about the unique challenges of running a restaurant in the middle of the jungle.

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Episode 31: Korean Food Renaissance

Tue, 08 Nov 2022 19:39:43 -0000

Chefs Beverly Kim and Edward Kim (no relation) grew up during a time when Korean food was obscure (and sometimes "stinky"). Now, diners are flocking to try their respective takes on modern Asian.

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Episode 30: Rick Bayless

Tue, 08 Nov 2022 19:38:40 -0000

Rick Bayless has been in the Chicago restaurant game a long time. He talks about his career trajectory and lots more.

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Episode 29: Vivian Howard

Tue, 08 Nov 2022 19:37:58 -0000

Vivian Howard of A Chef's Life on PBS talks about what it's like having cameras following you around all the time (oh, and that whole chef thing too).

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Episode 34: Yotam Ottolenghi

Tue, 08 Nov 2022 19:37:07 -0000

Yotam Ottolenghi is one of the most influential cookbook authors in the world. He delivers once again with his latest, "Nopi: The Cookbook," co-authored with Nopi head chef Ramael Scully. The two talk about the challenges of creating a useful cookbook for home cooks, collaborating in the kitchen, and falafel versus shawarma.

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Episode 28: Chris Cosentino, Chris Shepherd

Tue, 08 Nov 2022 19:36:24 -0000

Chefs Chris Cosentino and Chris Shepherd know meat. Listen to them; they're very smart dudes.

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Episode 27: Aaron London

Tue, 08 Nov 2022 19:35:02 -0000

Aaron London is the chef at AL's Place, our no. 1 best new restaurant in the country. He talks about what that means, and how he got there.

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Episode 26: Leandra Medine

Tue, 08 Nov 2022 19:34:22 -0000

Leandra Medine of Man Repeller chats about eating during Fashion Week, keeping kosher, her family's Persian-Turkish food traditions, and lots more. She ate every ice cream cone in New York City this summer.

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Episode 25: Sam Kass

Tue, 08 Nov 2022 19:33:36 -0000

Sam Kass talks about his road as a chef before joining the Obama White House, what he did while in D.C., and what the heck he's doing now.

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Episode 24: Preserving

Tue, 08 Nov 2022 19:31:38 -0000

It's late August: You're supposed to be making lots of jams, and pickles, and other jarred things, right? Right. But, it's okay if you're a preserving newbie. Here's how to make fruits and vegetables last way beyond summer.

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Episode 23: America's Best New Restaurants

Tue, 08 Nov 2022 19:30:25 -0000

We just named the best new restaurants in America. Listen up!

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Episode 22: It's Summer, Let's Drink

Tue, 08 Nov 2022 19:29:25 -0000

Punch editor and drinks expert Talia Baiocchi talks summer drinking.

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Episode 21: Gabrielle Hamilton

Tue, 08 Nov 2022 19:28:25 -0000

A meditative conversation with chef Gabrielle Hamilton about the process of writing.

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Episode 20: It's Summer. Don't Cook

Tue, 08 Nov 2022 19:27:24 -0000

How to not cook.. sort of.

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Episode 19: Your Favorite Summer Dessert

Tue, 08 Nov 2022 19:26:49 -0000

Sam Mason of Oddfellows talks about everyone's favorite dessert: ice cream!

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Episode 18: Summer Pasta

Tue, 08 Nov 2022 19:25:38 -0000

Chef Philip Krajeck of Rolf & Daughters in Nashville shares how to make a great summer pasta. Hint: You're not salting your water enough.

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Episode 17: Mark Bittman

Tue, 08 Nov 2022 19:05:04 -0000

Columnist Mark Bittman chats about his cookbooks, columns, and more.

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Episode 16: The Best Pizza in America

Tue, 08 Nov 2022 17:48:21 -0000

Yup. That's right. The best pizza in America is in... Philadelphia.

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Episode 15: Become a Grill Master

Tue, 08 Nov 2022 17:47:37 -0000

Learn how to make the best burger, fish, corn, chicken, and way more.

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Episode 14: David Chang

Tue, 08 Nov 2022 17:46:51 -0000

Momofuku's David Chang has grand plans to revolutionize the way food delivery works.

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Episode 13: The New Southern Food

Tue, 08 Nov 2022 17:46:04 -0000

All things Southern with chefs Kevin Gillespie (Gunshow) and Edward Lee (610 Magnolia, MilkWood).

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Episode 12: Travel Etiquette, Boozin' In Tokyo

Tue, 08 Nov 2022 17:45:16 -0000

Travel: what to do, what not to do, and what to drink.

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Episode 11: Make the Most of Your Spring Veg

Tue, 08 Nov 2022 17:44:21 -0000

All about spring cooking.

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Episode 10: Ina Garten & Gordon Ramsay

Tue, 08 Nov 2022 17:43:54 -0000

A food TV double header with Ina Garten and Gordon Ramsay.

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Episode 9: Cooking Mistakes, Food Media Summit

Tue, 08 Nov 2022 17:42:18 -0000

A discussion of common cooking mistakes, and a summit of top food media pros.

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Episode 8: Better Salad, Vegas Food Binging

Tue, 08 Nov 2022 17:41:34 -0000

Salad tips and Vegas eating adventures with Ike Barinholtz.

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Episode 7: Waffle House, Vegetable Restaurants, Baking Tips

Tue, 08 Nov 2022 17:40:03 -0000

Editor-in-chief Adam Rapoport talks to restaurant & drinks editor Andrew Knowlton about working a 24-hour shift at The Waffle House. Then, chef Amanda Cohen of Dirty Candy speaks about the state of the restaurant industry in New York. Finally, senior food editor Alison Roman and associate food editor Claire Saffitz coach Adam about how to be a better baker.

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Episode 6: Comfort Food & Drink

Tue, 08 Nov 2022 17:38:00 -0000

Our favorite comfort foods: soups, braises, and mac & cheese. Then, bartender Damon Boelte discuss the state of the bar industry, how to make the perfect martini, and much more.

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Episode 5: Valentine's + Mexican Food

Tue, 08 Nov 2022 17:36:36 -0000

We discuss how to celebrate Valentine's Day without being totally lame. Then, we chat with chef Enrique Olvera about the white hot Cosme restaurant, cooking Mexican food in New York, and way more.

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Episode 4: Super Bowl Party

Tue, 08 Nov 2022 17:35:12 -0000

All you can eat and drink on Game Day, with special guest and Jets center Nick Mangold.

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Episode 3: Gettin' Healthy

Tue, 08 Nov 2022 17:34:18 -0000

Getting healthy... but in a way that doesn't make you want to groan.

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Episode 2: The Holidays

Tue, 08 Nov 2022 16:48:25 -0000

It's all about the holidays.

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Episode 1: Thanksgiving

Tue, 08 Nov 2022 16:42:49 -0000

Welcome to the first-ever Bon Appétit foodcast, in which we discuss the biggest food holiday of the year.

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