Food People by Bon Appétit
Bon AppétitFood People by Bon Appétit
Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA's consulting editor 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.
© Condé Nast. All rights reserved. 505289
Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA's consulting editor 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.
© Condé Nast. All rights reserved. 505289
What are our secret weapon ingredients?
How does a Bon Appétit issue get made?
What are the foods that made us fall in love?
Why are people obsessed with Trader Joe's?
What does “healthy eating” even mean?
What was the best thing we cooked this year?
What are Drew Barrymore and Pilar Valdes hungry for?
What’s Stanley Tucci Doing for Thanksgiving?
What are Dorie Greenspan’s favorite cookies?
Can Thanksgiving ever just be simple?
Why are pop-ups popping off?
Is the martini the best cocktail of all time?
What Happens When You Use TikTok to Cook?
Will dinner parties ever be the same?
Dirty South Hot Tamales with Bryant Terry
Are air fryers just a bunch of hot air?
What does it mean to be a Hawaiian chef?
Who would open a restaurant during a global pandemic?
How do we make meal prep less depressing?
How do recipes hold us back? An interview with Dr. Jessica B. Harris
What makes us Food People (not Foodies, never Foodies)?
Introducing Food People
What's the Best Way to Grill a Chicken?
The Things We Eat For Others
The Snack Queens with Alex Beggs and Andrea Hernandez
The Summer Cooking Playbook with Chris Morocco and Amiel Stanek
The Myth of Healthy Eating with Christina Chaey and Vanessa Rissetto
The Forager’s Dilemma with Alexis Nikole Nelson
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Episode 274: Not All Bread Is Yeasted Bread
Episode 273: A Whole Lot of Cooking
Episode 271: BA's Best Chicken Parm
Episode 270: The Healthyish Guide to Being Alone
Episode 269: Rice 5.0
Episode 268: Recipe Developing From Home
Episode 267: How Alison Roman Is Celebrating Passover This Year
Episode 266: Tom Colicchio Takes Capitol Hill
BONUS Episode 265: Edward Lee On the Front Lines
Episode 264: We're Cooking With More Acid
Episode 263: The Great Pamela Adlon
Episode 262: The Basically Guide to Better Baking
Episode 261: For the Culture with Klancy Miller
Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner
Episode 259: Going Dutch
Episode 258: Taco Nation
Episode 257: Gaby on Empanadas
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
Episode 254: Greener in the New Year
Episode 253: The Soba Whisperer
Episode 252: New Year, New Feel Good Food Plan
Episode 251: Say Bye to 2019 With a Giant Wedge of Parmesan
Episode 250: Ezra Koenig on Bagels, Cold Brew, and Music
Episode 249: Win the Cookie Swap
Episode 248: Everything You Need to Know About Mushrooms
Episode 247: Sky High Pies
Episode 246: Making Perfect Thanksgiving
Episode 244: The Road to Chicken Thigh Biryani
Episode 243: From Butchers to Small Business Owners
Bonus Episode 242: Yasmin Khan
Episode 241: Nothing Fancy
Episode 240: Questlove's Mixtape
Episode 239: Don't Be Scared of Cooking Fish at Home
Episode 238: Ivan Orkin and Chris Ying Want You to Cook From Their New Book
Episode 237: The Life of a Recipe
Episode 236: The Man Behind the Camera
Episode 235: The Fall Playbook
Episode 234: Galettes, Any Which Way
Episode 233: A Saint Lucian Chef in New Orleans
Episode 232: Our Fall Wine Checklist
Episode 231: Food In "The Farewell"
Episode 230: Chopsticks Can Do More Than You Might Think
Episode 229: A Sandwich Built For the Beach
Episode 228: It's the Best Time of the Year to Cook
Episode 227: Life's a Picnic
Episode 226: Pesto, Three Ways
Episode 225: A Restaurant Six Years In the Making
Episode 224: Marinate After Grilling
Episode 223: The Egg Salad Sandwich That Took Over L.A.
Episode 222: How Stella Bugbee Gets It Done
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
Episode 219: Gabriela Camara's Mexico City Kitchen
Episode 218: BA's Best Chocolate Chip Cookies
Episode 217: Salad Is So Much More Than You Think
Episode 216: Indian-ish
The Case for Quitting Meat with Sarah Jampel and Chrissy Tracey
Episode 275: JJ Johnson, Louis Hunter, and the State of the States
Episode 272: It's All In the Allium Family
BONUS Episode 215: What's in a List?
Episode 214: Notes From a Young Black Chef
Episode 213: BA's Best Matzo Ball Soup
Episode 212: Carrot Cake, 3 Ways
Episode 211: Angela Dimayuga on a New Kind of Job
Episode 210: NYC Loves Missy Robbins
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
Episode 207: What Even Is Natural Wine?
Episode 206: Soup Season
Episode 205: Sohui Kim
Episode 204: Bolognese and a Glass of Wine
Episode 203: Three Pitch-Perfect Restaurants
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
Episode 200: Rice 3.0
Episode 199: Checking In with Andrew Knowlton
Episode 198: Feel Good In the New Year
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
Episode 195: Cookie Central
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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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
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
Episode 189: You Really Should Be Steaming
Episode 188: Rene Redzepi and the Art of Fermentation
Episode 187: Two Of Our Fave New Restaurants
Episode 186: Nik Sharma and the Power of Seasoning
Episode 185: If Garlic Gives You Bad Breath, We Don’t Care
Episode 184: Kids Will Be Kids
Episode 183: Cabbage Rolls and Chicken Thighs
Episode 182: Burger Central
Episode 181: Chrissy Teigen Makes Pad Thai Carbonara
Episode 180: Peak Tomato
Episode 179: Jimmy O. Yang Ate His Way Through Singapore
Episode 178: Must. Keep. Grilling.
Episode 177: The Hot 10
Episode 176: Bring the Mid-Summer Heat
Episode 175: All Day Long
Episode 174: It's All In the Vibe
Episode 173: Pizza, Pizza!
Episode 172: The Ice Cream Man
Episode 171: Todd Richards Has Soul
Episode 170: The World's 50 Best Restaurants...?
Episode 169: Alison Roman and "The Cookies"
Episode 168: America's Favorite Neighborhood Restaurants
Episode 167: All the Veg
Episode 166: The Salad King
Episode 165: Jeff Goldblum Loves Good Quality Butter
Episode 164: Nancy Singleton Hachisu
Episode 163: The Current State of Restaurant Criticism
Episode 162: All About Fish
Episode 161: Rice 2.0
Episode 160: Ruth Rogers and The River Cafe
Episode 159: On Salt
Episode 158: Cast-Iron Skillets Are Forever
Episode 157: The Way We Cook Now
Episode 156: The Shib Sibs REALLY Love Food
Episode 155: A (Kind Of) Farewell
Episode 154: A Totally Obsessive Guide to Sandwiches
Episode 153: A Perfect Pot of Rice
Episode 152: JJ Johnson
Episode 151: Liquid Gold
Episode 150: The Best Lasagna Ever
Episode 149: Christina Tosi Is the Queen of Sugar
Episode 148: The Ultimate Super Bowl Menu
Episode 147: Gender & Power in Restaurants
Episode 146: The Winter Clean
Episode 145: The Feel Good Food Plan
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
Episode 142: Brisket & Latkes
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
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.
Episode 138: Thanksgiving!!! (Part 1)
Episode 137: Getting Cheesy
Episode 136: Smitten with Deb Perelman
Episode 135: It's Not Entertaining, It's Having People Over
Episode 134: A Simple Roast Chicken
Episode 133: The Enigmatic Pete Wells
Episode 132: Stick to Food
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
Episode 129: Two of the Hot 10
Episode 128: Beans and Greens
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
Episode 125: The Best New Restaurants in America
Episode 124: Salt, Fat, Acid, Heat
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?
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
Episode 121: Jake Tapper Likes His Pants Loose
Episode 120: Fine Dining to Fast Food, Forest to Table
Episode 119: Gabrielle Hamilton Rebroadcast
Episode 118: Fire Up the Grill
Episode 117: Kumail Nanjiani and the Plight of On-Set Doughnuts
Episode 116: Eat Your Potlikker
Episode 115: Get Out of Town
Episode 114: J.J. Redick Plays Ball, Eats Food
Episode 113: The Inimitable Barbara Lynch
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
Episode 111: What Happens in Vegas
Episode 110: A Little Bit of Pizza, A Little Bit of Pasta
Episode 109: The Splendid Francis Lam
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
Episode 106: Burgers, Beer, and Rock & Roll
Episode 105: Clear Wallet, Full Stomach, Can't Lose
Episode 104: Melissa Clark Can Fix Your Dinner Angst
Episode 103: Chinese Food in America
Episode 102: All About Middle Eastern Food (Perfect Rice! Man'oushe! Rose-Water Brittle!)
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
Episode 99: Moon Juice and Healthyish Drinks
Episode 98: Sara Kramer and... Small Fish
The Super Bowl is this Sunday. We go in deep on a…
Nate Appleman looks back on his years as an unhap…
Epicurious editor David Tamarkin talks about #Coo…
Chef Hugh Acheson talks about the state of Southe…
We’ve got all the tips you need for actually pack…
Geoffrey Zakarian has been in the restaurant busi…
Chef Ludo Lefebvre talks about his fried chicken …
Associate editor Amiel Stanek and chef Lauren Sch…
Chef and restaurateur Nancy Silverton talks about…
Butchers Erika Nakamura and Jocelyn Guest of NYC’…
Alton Brown talks about his new cookbook, his hot…
This Thanksgiving, don't break a sweat. We tell y…
Frank Pellegrino Jr., co-owner of the famed Itali…
Willie Geist, anchor of Sunday Today with Willie …
Chef and restaurateur José Andrés talks food poli…
Chef Sohui Kim of Brooklyn's Insa restaurant shar…
Pasta is one of the easiest things to cook, right…
Genevieve Villamora is the co-owner of Bad Saint …
Can you even have a food podcast without chatting…
If you've ever dined out in Brooklyn, you've like…
On today's episode, our resident beer nerds, assi…
Julia Turshen is the woman people like Mario Bata…
Every year, editors Andrew Knowlton and Julia Kra…
Actor, writer, director, and all-around funny guy…
Brett Martin, correspondent for GQ magazine and d…
Tyler Kord is the man we call up whenever we seek…
Mashama Bailey moved from New York to Savannah, G…
Michael Solomonov makes hummus so transcendently …
Jessica Koslow set out to make jam, and accidenta…
On this very all-American episode of the Bon Appé…
The orange-Croc-loving chef talks about cooking a…
Today's episode is a double-hitter! First up is a…
The host of "Bizarre Foods" talks eyeballs versus…
Stephanie Danler's debut novel, Sweetbitter, is t…
The season for endless Palomas and all grilled ev…
The Le Bernardin chef talks about the mistake tha…
“I don’t know that they touch Gordon Ramsay or Je…
Bob Kramer is widely known in the restaurant worl…
On this week's foodcast, we talk to people who wo…
The "It's All Easy" author on teaching herself ho…
To celebrate the fact that it *finally* feels lik…
On today's foodcast episode, Food52 co-founder Am…
The editor of The New Yorker talks bagels, lunch …
Dan Pashman of the excellent food podcast The Spo…
Today's foodcast episode brings us to the Charles…
Jonathan Gold, the restaurant critic for the Los …
On today's foodcast episode, we're talking about …
This week, we're revisiting our favorite foodcast…
Before he was a rapper, Action Bronson went to cu…
When love is in the air, chocolate will be on our…
Nachos. Wings. Dip. Mozz sticks. You've been trai…
Epicurious editor in chief David Tamarkin resolve…
Before Vongerichten, before Boulud, before Ducass…
When your job involves tasting mozzarella sticks …
The ultra-classy, super knowledgable Jancis Robin…
What's the best thing you ate this year? A couple…
Anyone with a television spent the '90s enthralle…
'Tis the season to stuff your face—specifically, …
Chef Magnus Nilsson runs the kitchen at the Miche…
Comedian Marc Maron has interviewed everyone from…
Celebrated cookbook author and TV personality Nig…
How do I make the best mashed potatoes? Why shoul…
If you consider yourself a baking fiend and know …
Most chefs hate brunch. (Cooking eggs at 6 a.m. o…
On a seaside jungle road in Mexico's Tulum lies H…
Chefs Beverly Kim and Edward Kim (no relation) gr…
Rick Bayless has been in the Chicago restaurant g…
Vivian Howard of A Chef's Life on PBS talks about…
Yotam Ottolenghi is one of the most influential c…
Chefs Chris Cosentino and Chris Shepherd know mea…
Aaron London is the chef at AL's Place, our no. 1…
Leandra Medine of Man Repeller chats about eating…
Sam Kass talks about his road as a chef before jo…
It's late August: You're supposed to be making lo…
We just named the best new restaurants in America…
Punch editor and drinks expert Talia Baiocchi tal…
A meditative conversation with chef Gabrielle Ham…
How to not cook.. sort of.
Sam Mason of Oddfellows talks about everyone's fa…
Chef Philip Krajeck of Rolf & Daughters in Nashvi…
Columnist Mark Bittman chats about his cookbooks,…
Yup. That's right. The best pizza in America is i…
Learn how to make the best burger, fish, corn, ch…
Momofuku's David Chang has grand plans to revolut…
All things Southern with chefs Kevin Gillespie (G…
Travel: what to do, what not to do, and what to d…
All about spring cooking.
A food TV double header with Ina Garten and Gordo…
A discussion of common cooking mistakes, and a su…
Salad tips and Vegas eating adventures with Ike B…
Editor-in-chief Adam Rapoport talks to restaurant…
Our favorite comfort foods: soups, braises, and m…
We discuss how to celebrate Valentine's Day witho…
All you can eat and drink on Game Day, with speci…
Getting healthy... but in a way that doesn't make…
It's all about the holidays.
Welcome to the first-ever Bon Appétit foodcast, i…
What are our secret weapon ingredients?
November 14, 202236min 13sec
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 McKinnonhttps://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 Goodehttps://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 Disbrowehttps://amzn.to/3AitvE8
*(When you buy something through our links, we earn an affiliate commission.)
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