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.

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: <ul>
<li>Check out BA’s June/July issue (discussed in this episode), coming to newsstands in 4 months!</li>
<li>
<a href="https://www.bonappetit.com/recipe/popcorn-chicken">Asha Loupy’s Harissa Honey Popcorn Chicken recipe</a> https://www.bonappetit.com/recipe/popcorn-chicken</li>
<li>
<a href="https://www.bonappetit.com/recipe/cabbage-roll-casserole">Asha Loupy’s Cabbage Roll Casserole recipe</a> https://www.bonappetit.com/recipe/cabbage-roll-casserole</li>
<li>
<a href="https://www.bonappetit.com/contributor/asha-loupy">Asha Loupy’s recent BA articles </a>https://www.bonappetit.com/contributor/asha-loupy</li>
</ul> Bon Appétit and Epicurious are joining forces to bring great cooking tools to help you along in the kitchen.<a href="https://www.bonappetit.com/v2/offers/ba001?source=BA_PODCAST_SHOW_NOTES&amp;utm_medium=site&amp;utm_source=BA_PODCAST_SHOW_NOTES&amp;utm_campaign=ba001"> Subscribe online</a> for unlimited access to more than 50,000 recipes across Bon Appétit AND Epicurious. For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-03/75f52412f3ca93d3a67845057dcfaf38-ep-128-how-does-a-bon-appetit-issue-get-made">this link.</a>

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.

How does a Bon Appétit issue get made?

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: <ul>
<li>
<a href="https://www.morgensternsnyc.com/">Morganstern’s Finest Ice Cream website</a> https://www.morgensternsnyc.com/</li>
<li>
<a href="https://www.tastyhandpullednoodlesnyc.com/">Tasty Hand-Pulled Noodles website </a> https://www.tastyhandpullednoodlesnyc.com/</li>
<li>
<a href="https://www.de-porres.com/">de Porres website</a> https://www.de-porres.com/</li>
<li>
<a href="https://www.essexmarket.nyc/">Essex Market website</a> https://www.essexmarket.nyc/</li>
<li>
<a href="https://www.lildebsoasis.com/">Lil’ Deb’s Oasis website </a> https://www.lildebsoasis.com/</li>
<li>
<a href="https://taqueriamilear.com/">Taqueria Milear website</a> https://taqueriamilear.com/</li>
<li>
<a href="https://www.instagram.com/taqueriamilear/?utm_medium=copy_link">Taqueria Milear Instagram</a> https://www.instagram.com/taqueriamilear/?utm_medium=copy_link</li>
</ul> Looking for merch for the food people in your life? Check out <a href="http://shop.bonappetit.com/">shop.bonappetit.com</a> for aprons, candles, martini olive socks, and more.

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


Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more.

What are the foods that made us fall in love?

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: <ul><li>
<a href="https://www.bonappetit.com/tag/trader-joes">Alex Beggs’ Trader Joe’s Reviews</a> https://www.bonappetit.com/tag/trader-joes</li></ul> Looking for merch for the food people in your life? Check out <a href="http://shop.bonappetit.com/">shop.bonappetit.com</a> for aprons, candles, martini olive socks, and more. For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-03/bb8afecaa3c62a5a97a73858a4eb4cc4-ep-126-why-are-people-obsessed-with-trader-joes">this link.</a>

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


Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more.


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

Why are people obsessed with Trader Joe's?

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: <ul>
<li>
<a href="https://www.kimchikooks.com/">Kimchi Kooks website </a> https://www.kimchikooks.com/</li>
<li>
<a href="https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese">Hetty McKinnon’s One-Pot Kimchi and Squash Mac and Cheese recipe</a> https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese</li>
<li>
<a href="https://amzn.to/3xCjMqR">To Asia, With Love by Hetty McKinnon</a> https://amzn.to/3xCjMqR</li>
<li>
<a href="https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny">Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls’</a> https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny</li>
<li>
<a href="https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872">Hetty McKinnon’s Sheet Pan Kimchi Fried Rice with Baked Eggs recipe</a> https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872</li>
<li>
<a href="https://www.bonappetit.com/recipe/saag-paneer-but-with-feta">Priya Krishna’s Saag Paneer, But With Feta recipe</a> https://www.bonappetit.com/recipe/saag-paneer-but-with-feta</li>
<li>
<a href="https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article">Kendra Vaculin’s Spinach-Artichoke Dip Frittata recipe</a> https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article</li>
<li>
<a href="https://brooklyndelhi.com/blogs/news/saag-paneer">Brooklyn Delhi Saag Paneer recipe</a> https://brooklyndelhi.com/blogs/news/saag-paneer</li>
<li>
<a href="https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas">Shilpa Uskokovic’s Creamy Spinach and Chickpeas recipe</a> https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas</li>
<li>
<a href="https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans">Hetty McKinnon’s Thai Curry Risotto recipe</a> https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans</li>
<li><a href="https://nowservingla.com/">Now Serving - Los Angeles website</a></li>
</ul> Ken and Michelle’s Cookbook Recommendations: <ul>
<li>
<a href="https://amzn.to/3GznANb">Everyone’s Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode</a> https://amzn.to/3GznANb</li>
<li>
<a href="https://amzn.to/3FDEGZ0">Aloha Kitchen: Recipes from Hawai’i by Alana Kysar </a> https://amzn.to/3FDEGZ0</li>
<li>
<a href="https://amzn.to/3AitvE8">Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe</a> https://amzn.to/3AitvE8</li>
</ul> *(When you buy something through our links, we earn an affiliate commission.)Looking for merch for the food people in your life? Check out <a href="http://shop.bonappetit.com/">shop.bonappetit.com</a> for aprons, candles, martini olive socks, and more.

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


*(When you buy something through our links, we earn an affiliate commission.)
Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more.

What are our secret weapon ingredients?

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: <ul>
<li>
<a href="https://www.bonappetit.com/recipe/sticky-and-spicy-baked-cauliflower">Christina Chaey’s Sticky and Spicy Baked Cauliflower recipe </a>: https://www.bonappetit.com/recipe/sticky-and-spicy-baked-cauliflower</li>
<li>
<a href="https://www.bonappetit.com/recipe/cheesy-tomato-beans-with-broccoli-rabe">Christina Chaey’s Cheesy Tomato Beans with Broccoli Rabe recipe</a>: https://www.bonappetit.com/recipe/cheesy-tomato-beans-with-broccoli-rabe</li>
</ul>Ali Francis’ 2022 Health Trend Predictions: <ul>
<li>
<a href="https://fave.co/33kZgzH">Golde Shroom Shield</a>: https://fave.co/33kZgzH</li>
<li>
<a href="https://amzn.to/3F6b5XS">RASA Original – Adaptogenic Mushroom Coffee Alternative</a>: https://amzn.to/3F6b5XS</li>
<li>
<a href="https://fave.co/3HUAZzN">Snow Days Pizza Bites website</a> : https://fave.co/3HUAZzN</li>
<li>
<a href="https://goodles.com/">Goodles website</a>: https://goodles.com/</li>
<li>
<a href="https://giganticcandy.com/">GIGANTIC! Candy website</a>: https://giganticcandy.com/</li>
<li>
<a href="https://flovitamins.com/products/flo-pms-gummy-vitamins?variant=32465558831207&amp;currency=USD&amp;utm_medium=product_sync&amp;utm_source=google&amp;utm_content=sag_organic&amp;utm_campaign=sag_organic&amp;gclid=Cj0KCQiAweaNBhDEARIsAJ5hwbd_X2bkoTjFdSkrt6ILX0BhsOE-zlkXjbUnlA-4MGixvk17wNSJDW0aAo1XEALw_wcB">FLO Vitamins </a>: https://flovitamins.com/products/flo-pms-gummy-vitamins?variant=32465558831207&amp;currency=USD&amp;utm_medium=product_sync&amp;utm_source=google&amp;utm_content=sag_organic&amp;utm_campaign=sag_organic&amp;gclid=Cj0KCQiAweaNBhDEARIsAJ5hwbd_X2bkoTjFdSkrt6ILX0BhsOE-zlkXjbUnlA-4MGixvk17wNSJDW0aAo1XEALw_wcB</li>
<li>
<a href="https://amzn.to/3Fe1tdw">Phasey Seed Cycling Blend </a>: https://amzn.to/3Fe1tdw</li>
<li>
<a href="https://www.bonappetit.com/recipe/chicken-soup-with-rice-noodles-and-scallion-crisp">Christina Chaey’s Chicken Soup with Rice Noodles and Scallion Crisp recipe </a>: https://www.bonappetit.com/recipe/chicken-soup-with-rice-noodles-and-scallion-crisp</li>
<li>
<a href="https://www.bonappetit.com/recipe/adonis-spritz">Christina Chaey’s Adonis Spritz recipe </a>: https://www.bonappetit.com/recipe/adonis-spritz</li>
</ul>*(When you buy something through our links, we earn an affiliate commission.) For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-03/fcca58d93a0444a79c7d2d98946d9e04-ep-124-what-does-healthy-eating-even-mean">this link.</a>

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


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

What does “healthy eating” even mean?

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

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


Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more.

What was the best thing we cooked this year?

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: <ul>
<li>
<a href="https://amzn.to/3Ey6dv2">Rebel Homemaker: Food, Family, Life by Drew Barrymore and Pilar Valdes</a>: https://amzn.to/3Ey6dv2</li>
<li>
<a href="http://kickshawcookery.com/">Pilar’s Catering Company, Kickshaw Cookery</a>: http://kickshawcookery.com/</li>
<li>
<a href="https://cookwithbeautiful.com/">Drew Barrymore’s Kitchenware Collection, Beautiful</a>: https://cookwithbeautiful.com/</li>
<li>
<a href="https://thehappyfoodie.co.uk/recipes/frankie-and-olives-roast-chicken/">Frankie &amp; Olive’s Roast Chicken Recipe</a>: https://thehappyfoodie.co.uk/recipes/frankie-and-olives-roast-chicken/</li>
<li>
<a href="https://www.thedrewbarrymoreshow.com/videos/drew-and-pilar-valdes-make-turkey-roulade-and-corn-casserole">Drew and Pilar Make Turkey Roulade (Video)</a>: https://www.thedrewbarrymoreshow.com/videos/drew-and-pilar-valdes-make-turkey-roulade-and-corn-casserole</li>
</ul>*(When you buy something through our links, we earn an affiliate commission.)

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

What are Drew Barrymore and Pilar Valdes hungry for?

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

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


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

What’s Stanley Tucci Doing for Thanksgiving?

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: <ul>
<li>
<a href="https://amzn.to/3EaNyFA">Baking with Dorie </a>: https://amzn.to/3EaNyFA</li>
<li>
<a href="https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/">Baking From My Home To Yours</a>: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/</li>
<li>
<a href="https://www.bonappetit.com/type/cookie">Bon Appétit’s Annual Cookie Section </a>: https://www.bonappetit.com/type/cookie</li>
<li>
<a href="https://www.bonappetit.com/recipe/world-peace-cookies">Dorie’s World Peace Cookie recipe</a>: https://www.bonappetit.com/recipe/world-peace-cookies</li>
<li>
<a href="https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/">Dorie Greenspan’s World Peace Cookie 2.0 recipe</a>: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/</li>
<li>
<a href="https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies">Dorie’s Caramel Crunch-Chocolate Chunklet Cookies recipe</a>: https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies</li>
<li>
<a href="https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti">Dorie Greenspan’s Cocoa-Cornmeal Biscotti recipe</a>: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti</li>
<li>
<a href="https://www.bonappetit.com/recipe/iced-spiced-hermits">Dorie Greenspan’s Iced Spiced Hermits recipe</a> : https://www.bonappetit.com/recipe/iced-spiced-hermits</li>
<li>
<a href="https://doriegreenspan.bulletin.com/">Dorie’s Bulletin, xoxoDorie</a>: https://doriegreenspan.bulletin.com/</li>
<li>
<a href="https://www.bonappetit.com/entertaining-style/gift-guides">Bon Appétit’s Gift Guides 2021</a>: https://www.bonappetit.com/entertaining-style/gift-guides</li>
<li>
<a href="https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide">Alex Beggs’ Cookbook Gift Guide</a>: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide</li>
</ul> MacKenzie’s Gift Recommendations: <ul>
<li>
<a href="https://amzn.to/3EcB686">Hestan NanoBond Titanium Essential Pan</a>: https://amzn.to/3EcB686</li>
<li>
<a href="https://www.katiekimmel.com/items/mortadella-pool-float">Mortadella Pool Float </a>: https://www.katiekimmel.com/items/mortadella-pool-float</li>
<li>
<a href="https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack">Supra Endura Beeswax Food Wraps</a>: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack</li>
<li>
<a href="https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&amp;sscid=b1k5_11agp8">Pura Salsa Macha </a>: https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&amp;sscid=b1k5_11agp8</li>
<li>
<a href="https://amzn.to/2ZIkne6">GE Profile Opal Nugget Ice Maker</a>: https://amzn.to/2ZIkne6</li>
<li>
<a href="https://amzn.to/3xCjMqR">To Asia, With Love by Hetty McKinnon</a>: https://amzn.to/3xCjMqR</li>
</ul>*(When you buy something through our links, we earn an affiliate commission.)

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

What are Dorie Greenspan’s favorite cookies?

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

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

Can Thanksgiving ever just be simple?

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: <ul>
<li>
<a href="https://www.bonappetit.com/story/promises-and-perils-of-popups">The Promises and Perils of Pop-Ups</a>: https://www.bonappetit.com/story/promises-and-perils-of-popups</li>
<li>
<a href="https://www.bridgetownroti.com/">Bridgetown Roti website</a>: https://www.bridgetownroti.com/</li>
<li>
<a href="https://www.brandoni-pepperoni.com/">Brandoni Pepperoni website</a>: https://www.brandoni-pepperoni.com/</li>
<li>
<a href="https://chefcraigwong.com/about">About Chef Craig Wong</a>: https://chefcraigwong.com/about</li>
<li>
<a href="https://www.smgov.net/Departments/pcd/farmercontent.aspx?id=10039">Santa Monica Farmers Market</a>: https://www.smgov.net/Departments/pcd/farmercontent.aspx?id=10039</li>
<li>
<a href="https://www.craftedkitchenla.com/the-kitchens">Crafted Kitchen LA website</a>: https://www.craftedkitchenla.com/the-kitchens</li>
<li>Rashida Holmes and Bridgetown Roti – @bridgetownroti</li>
<li>Brandon Gray and Brandoni Pepperoni – @la_brandoni_pepperoni</li>
</ul> For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-03/e7cd0e14187ce9697adc6aeb3baff965-ep-118-why-are-pop-ups-popping-off">this link.</a>

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.

Why are pop-ups popping off?

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: <ul>
<li>
<a href="https://www.secococktails.com/">SECO Cocktails</a>: https://www.secococktails.com/</li>
<li>
<a href="https://www.bonappetit.com/story/make-ahead-martini">Bon Appétit’s Make-Ahead Martini</a>: https://www.bonappetit.com/story/make-ahead-martini</li>
<li>
<a href="https://www.bonappetit.com/recipe/classic-martini-2">Bon Appetit’s Classic Martini recipe</a>: https://www.bonappetit.com/recipe/classic-martini-2</li>
<li>
<a href="https://www.bonappetit.com/story/how-to-make-a-martini">Bon Appétit’s How To Speak Fluent Martini</a>: https://www.bonappetit.com/story/how-to-make-a-martini</li>
<li>
<a href="https://www.snaxshot.com/">Andrea Hernandez’s Snaxshot</a>: https://www.snaxshot.com/</li>
<li>
<a href="https://www.gq.com/story/timothee-chalamet-larry-david-new-york">Timothée Chalamet and Larry David</a>: https://www.gq.com/story/timothee-chalamet-larry-david-new-york</li>
<li>
<a href="https://www.bonappetit.com/contributor/alex-beggs">Alex Beggs’ Latest Articles</a> : https://www.bonappetit.com/contributor/alex-beggs</li>
<li>
<a href="https://www.bonappetit.com/contributor/amiel-stanek">Amiel Stanek’s Latest Articles</a>: https://www.bonappetit.com/contributor/amiel-stanek</li>
<li>
<a href="https://www.bonappetit.com/contributor/christina-chaey">Christina Chaey’s Latest Articles</a>: https://www.bonappetit.com/contributor/christina-chaey</li>
</ul> For a transcript of this episode, please follow<a href="https://transcripts.condenastdigital.com/bon/2022-08-03/8ff5f0d0aa9d1599acdb4a5c0f85e1fe-ep-117-is-the-martini-the-best-cocktail-of-all-time"> this link.</a>

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.

Is the martini the best cocktail of all time?

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: <ul>
<li>
<a href="https://www.tiktok.com/@emilymariko/video/7000469368232512773?is_copy_url=0&amp;is_from_webapp=v1&amp;sender_device=pc&amp;sender_web_id=7005173277049390597">Emily Mariko’s (@emilymariko) TikTok video for Leftover Salmon Bowls</a>: https://www.tiktok.com/@emilymariko/video/7000469368232512773?is_copy_url=0&amp;is_from_webapp=v1&amp;sender_device=pc&amp;sender_web_id=7005173277049390597</li>
<li>
<a href="https://www.tiktok.com/@amywilichowski/video/6955536851595758853?referer_url=https%3A%2F%2Fwww.today.com%2F&amp;referer_video_id=6955536851595758853&amp;refer=embed">Amy Wilochowski’s (@amywilochowski) TikTok video for Pesto Eggs </a>: https://www.tiktok.com/@amywilichowski/video/6955536851595758853?referer_url=https%3A%2F%2Fwww.today.com%2F&amp;referer_video_id=6955536851595758853&amp;refer=embed</li>
<li>
<a href="https://www.tiktok.com/foryou?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1&amp;item_id=6913548768847727877#/@simplefood4you/video/6913548768847727877">Alexandra Johnsson’s (@simplefood4u) Wrap Hack Demonstration TikTok</a>: https://www.tiktok.com/foryou?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1&amp;item_id=6913548768847727877#/@simplefood4you/video/6913548768847727877</li>
<li>
<a href="https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/">@liemessa’s original Baked Feta Pasta (uunifeta pasta) recipe and blog post</a>: https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/</li>
<li>
<a href="https://www.youtube.com/watch?v=U3gvRjIQ6Lo">J. Kenji Lopez-Alt’s video on Baked Feta Pasta</a>: https://www.youtube.com/watch?v=U3gvRjIQ6Lo</li>
<li>
<a href="https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/">Deb Perelman’s Baked Feta with Tomatoes and Chickpeas recipe </a>: https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/</li>
<li>
<a href="https://www.tiktok.com/@bettinamak?">Bettina Makalintal’s (@bettinamak) TikTok page</a>: https://www.tiktok.com/@bettinamak?</li>
<li>
<a href="https://www.tiktok.com/@eatwkriss?">@eatwkriss’s TikTok page</a>: https://www.tiktok.com/@eatwkriss?</li>
<li>
<a href="https://www.tiktok.com/@oldtimehawkey?lang=en">@oldtimehawkey’s TikTok page</a>: https://www.tiktok.com/@oldtimehawkey?lang=en</li>
<li>
<a href="https://www.tiktok.com/@sxmplyni?lang=en">@sxmplyni’s TikTok page</a>: https://www.tiktok.com/@sxmplyni?lang=en</li>
</ul> For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-03/edf489678fe9dd7f7ba368e87464369e-ep-116-what-happens-when-you-use-tiktok-to-cook">this link.</a>

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.

What Happens When You Use TikTok to Cook?

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:<ul>
<li>
<a href="https://www.bonappetit.com/recipe/red-wine-and-soybraised-short-ribs">Shoui Kim’s Red Wine and Soy–Braised Short Ribs recipe</a>: <a href="https://www.bonappetit.com/recipe/red-wine-and-soybraised-short-ribs">https://www.bonappetit.com/recipe/red-wine-and-soybraised-short-ribs</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/ba-best-lasagna">Chris Morocco’s BA’s Best Lasagna recipe</a>: <a href="https://www.bonappetit.com/recipe/ba-best-lasagna">https://www.bonappetit.com/recipe/ba-best-lasagna</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/bas-best-bolognese">Andy Baraghani’s BA’s Best Bolognese recipe</a>: <a href="https://www.bonappetit.com/recipe/bas-best-bolognese">https://www.bonappetit.com/recipe/bas-best-bolognese</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/weeknight-ragu">Chris Morocco’s Weeknight Ragù recipe</a>: <a href="https://www.bonappetit.com/recipe/weeknight-ragu">https://www.bonappetit.com/recipe/weeknight-ragu</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/bitter-greens-and-avocado-salad-with-seaweed">Camille Becerra (De Maria, NY)’s Bitter Greens and Avocado Salad with Seaweed recipe</a>: <a href="https://www.bonappetit.com/recipe/bitter-greens-and-avocado-salad-with-seaweed">https://www.bonappetit.com/recipe/bitter-greens-and-avocado-salad-with-seaweed</a>
</li>
<li>
<a href="https://www.bonappetit.com/story/chicory-2017-vegetable-of-year">Camille Becarra’s tips for a compelling and dynamic salad</a>: <a href="https://www.bonappetit.com/story/chicory-2017-vegetable-of-year">https://www.bonappetit.com/story/chicory-2017-vegetable-of-year</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/radicchio-salad-with-pickled-grapes-and-goat-cheese">Chris Morocco’s Radicchio Salad with Pickled Grapes and Goat Cheese recipe</a>: <a href="https://www.bonappetit.com/recipe/radicchio-salad-with-pickled-grapes-and-goat-cheese">https://www.bonappetit.com/recipe/radicchio-salad-with-pickled-grapes-and-goat-cheese</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/green-goddess-salad">Molly Baz’s Anything-Goes Green Goddess Salad recipe</a>: <a href="https://www.bonappetit.com/recipe/green-goddess-salad">https://www.bonappetit.com/recipe/green-goddess-salad</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/double-dark-chocolate-cookies">Rick Martinez’s Obscenely Chocolatey Chocolate Cookies recipe</a>: <a href="https://www.bonappetit.com/recipe/double-dark-chocolate-cookies">https://www.bonappetit.com/recipe/double-dark-chocolate-cookies</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/super-lemony-olive-oil-cake">Mina Stone’s Super Lemony Olive Oil Cake recipe</a>: <a href="https://www.bonappetit.com/recipe/super-lemony-olive-oil-cake">https://www.bonappetit.com/recipe/super-lemony-olive-oil-cake</a>
</li>
<li>
<a href="https://www.bonappetit.com/story/cheese-plate-party">How to Turn a Cheese Plate Into a Main Event</a>: <a href="https://www.bonappetit.com/story/cheese-plate-party">https://www.bonappetit.com/story/cheese-plate-party</a>
</li>
<li>
<a href="https://www.bignightbk.com/">Big Night Website </a>: <a href="https://www.bignightbk.com/">https://www.bignightbk.com/</a>
</li>
<li>
<a href="https://tradestjamco.com/">Trade Street Jam Company Website</a>: <a href="https://tradestjamco.com/">https://tradestjamco.com/</a>
</li>
<li>
<a href="https://www.queenssf.com/">Queens San Francisco Superette Website</a>: <a href="https://www.queenssf.com/">https://www.queenssf.com/</a>
</li>
<li>
<a href="https://www.bonappetit.com/gallery/dinner-parties">Read Our New Package on How Dinner Parties Have Changed</a>: <a href="https://www.bonappetit.com/gallery/dinner-parties">https://www.bonappetit.com/gallery/dinner-parties</a>
</li>
<li>
<a href="https://www.bonappetit.com/story/dinner-party-rules">New Rules for Dinner Partying, (Emphasis on “Partying”)</a>: <a href="https://www.bonappetit.com/story/dinner-party-rules">https://www.bonappetit.com/story/dinner-party-rules</a>
</li>
</ul>

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:


Shoui Kim’s Red Wine and Soy–Braised Short Ribs recipe: https://www.bonappetit.com/recipe/red-wine-and-soybraised-short-ribs


Chris Morocco’s BA’s Best Lasagna recipe: https://www.bonappetit.com/recipe/ba-best-lasagna


Andy Baraghani’s BA’s Best Bolognese recipe: https://www.bonappetit.com/recipe/bas-best-bolognese


Chris Morocco’s Weeknight Ragù recipe: https://www.bonappetit.com/recipe/weeknight-ragu


Camille Becerra (De Maria, NY)’s Bitter Greens and Avocado Salad with Seaweed recipe: https://www.bonappetit.com/recipe/bitter-greens-and-avocado-salad-with-seaweed


Camille Becarra’s tips for a compelling and dynamic salad: https://www.bonappetit.com/story/chicory-2017-vegetable-of-year


Chris Morocco’s Radicchio Salad with Pickled Grapes and Goat Cheese recipe: https://www.bonappetit.com/recipe/radicchio-salad-with-pickled-grapes-and-goat-cheese


Molly Baz’s Anything-Goes Green Goddess Salad recipe: https://www.bonappetit.com/recipe/green-goddess-salad


Rick Martinez’s Obscenely Chocolatey Chocolate Cookies recipe: https://www.bonappetit.com/recipe/double-dark-chocolate-cookies


Mina Stone’s Super Lemony Olive Oil Cake recipe: https://www.bonappetit.com/recipe/super-lemony-olive-oil-cake


How to Turn a Cheese Plate Into a Main Event: https://www.bonappetit.com/story/cheese-plate-party


Big Night Website : https://www.bignightbk.com/


Trade Street Jam Company Website: https://tradestjamco.com/


Queens San Francisco Superette Website: https://www.queenssf.com/


Read Our New Package on How Dinner Parties Have Changed: https://www.bonappetit.com/gallery/dinner-parties


New Rules for Dinner Partying, (Emphasis on “Partying”): https://www.bonappetit.com/story/dinner-party-rules

Will dinner parties ever be the same?

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

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


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

Dirty South Hot Tamales with Bryant Terry

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:- <a href="https://www.bonappetit.com/recipe/instant-pot-pork-carnitas">Gaby Melian’s Instant Pot Pork Carnitas recipe</a>: <a href="https://www.bonappetit.com/recipe/instant-pot-pork-carnitas">https://www.bonappetit.com/recipe/instant-pot-pork-carnitas</a>- <a href="https://www.bonappetit.com/story/best-air-fryer">Bon Appétit’s Air Fryer Guide</a>: <a href="https://www.bonappetit.com/story/best-air-fryer">https://www.bonappetit.com/story/best-air-fryer</a>- <a href="https://www.bonappetit.com/story/trader-joes-spring-2021-reviews">Beggs’ Air Fryer-Centric Trader Joe’s Reviews</a>: <a href="https://www.bonappetit.com/story/trader-joes-spring-2021-reviews">https://www.bonappetit.com/story/trader-joes-spring-2021-reviews</a>- <a href="https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&amp;linkCode=sl1&amp;tag=bapodcasts-20&amp;linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&amp;language=en_US&amp;ref_=as_li_ss_tl">Breville Oven Air (Pro)</a>: <a href="https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&amp;linkCode=sl1&amp;tag=bapodcasts-20&amp;linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&amp;language=en_US&amp;ref_=as_li_ss_tl">https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&amp;linkCode=sl1&amp;tag=bapodcasts-20&amp;linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&amp;language=en_US&amp;ref_=as_li_ss_tl</a>- <a href="https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&amp;enginename=google&amp;mcid=AF_CJ___5370367&amp;product_id=41174425&amp;adtype=pla_with_promotion&amp;product_channel=online&amp;adpos=&amp;creative=499413965194&amp;device=c&amp;matchtype=&amp;network=g&amp;gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&amp;gclsrc=aw.ds&amp;AID=11469020&amp;PID=100023470&amp;SID=100105X1555765X6244e659cde639720abde1811039b21c&amp;source=Commission+Junction&amp;utm_source=Skimlinks&amp;utm_medium=affiliate&amp;utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&amp;utm_content=5370367&amp;cjevent=d2c8479d25f311ec81c4ea710a82b824">Breville Mini Smart Oven</a>: <a href="https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&amp;enginename=google&amp;mcid=AF_CJ___5370367&amp;product_id=41174425&amp;adtype=pla_with_promotion&amp;product_channel=online&amp;adpos=&amp;creative=499413965194&amp;device=c&amp;matchtype=&amp;network=g&amp;gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&amp;gclsrc=aw.ds&amp;AID=11469020&amp;PID=100023470&amp;SID=100105X1555765X6244e659cde639720abde1811039b21c&amp;source=Commission+Junction&amp;utm_source=Skimlinks&amp;utm_medium=affiliate&amp;utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&amp;utm_content=5370367&amp;cjevent=d2c8479d25f311ec81c4ea710a82b824">https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&amp;enginename=google&amp;mcid=AF_CJ___5370367&amp;product_id=41174425&amp;adtype=pla_with_promotion&amp;product_channel=online&amp;adpos=&amp;creative=499413965194&amp;device=c&amp;matchtype=&amp;network=g&amp;gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&amp;gclsrc=aw.ds&amp;AID=11469020&amp;PID=100023470&amp;SID=100105X1555765X6244e659cde639720abde1811039b21c&amp;source=Commission+Junction&amp;utm_source=Skimlinks&amp;utm_medium=affiliate&amp;utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&amp;utm_content=5370367&amp;cjevent=d2c8479d25f311ec81c4ea710a82b824</a>- <a href="https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&amp;linkCode=sl1&amp;tag=bapodcasts-20&amp;linkId=70a19e409e6238e97106bc2ce0757d28&amp;language=en_US&amp;ref_=as_li_ss_tl">COSORI Air Fryer Max XL</a>: <a href="https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&amp;linkCode=sl1&amp;tag=bapodcasts-20&amp;linkId=70a19e409e6238e97106bc2ce0757d28&amp;language=en_US&amp;ref_=as_li_ss_tl">https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&amp;linkCode=sl1&amp;tag=bapodcasts-20&amp;linkId=70a19e409e6238e97106bc2ce0757d28&amp;language=en_US&amp;ref_=as_li_ss_tl</a>- <a href="https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli">Hetty McKinnon’s Sesame Broccoli and Tofu recipe</a> : <a href="https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli">https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli</a>Some of Andy’s Toast Recipes: - <a href="https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds">Tomato Toast with Chives and Sesame Seeds</a>: <a href="https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds">https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds</a>- <a href="https://www.bonappetit.com/recipe/kimchi-toast">Kimchi Toast</a>: <a href="https://www.bonappetit.com/recipe/kimchi-toast">https://www.bonappetit.com/recipe/kimchi-toast</a>- <a href="https://www.bonappetit.com/recipe/coconut-tofu-stir-fry">Sarah Jampel’s Coconut Tofu Stir-Fry recipe</a>: <a href="https://www.bonappetit.com/recipe/coconut-tofu-stir-fry">https://www.bonappetit.com/recipe/coconut-tofu-stir-fry</a>- <a href="https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders">Rachel Gurjar’s Air Fryer Sesame-Coconut Chicken Tenders recipe</a>: <a href="https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders">https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders</a>- <a href="https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter">Rachel Gurjar’s Crispy Brussels Sprouts with Honey Butter recipe</a>: <a href="https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter">https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter</a>- <a href="https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce">Rachel Gurjar’s Spiced Potato Wedge Fries with Yogurt Tahini Sauce recipe</a>: <a href="https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce">https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce</a>*(When you buy something through our links, we earn an affiliate commission.) For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-03/c5a5ff2bf146961663d60564a9393b74-ep-113-are-air-fryers-just-a-bunch-of-hot-air">this link.</a>

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.

Are air fryers just a bunch of hot air?

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:- <a href="https://www.bonappetit.com/story/sheldon-simeon-maui">Sheldon Simeon’s Guide to Maui</a>: <a href="https://www.bonappetit.com/story/sheldon-simeon-maui">https://www.bonappetit.com/story/sheldon-simeon-maui</a>- <a href="https://www.bonappetit.com/story/sheldon-simeon-hawaii-cookbook">Elyse Inamine’s Profile on Sheldon Simeon</a>: <a href="https://www.bonappetit.com/story/sheldon-simeon-hawaii-cookbook">https://www.bonappetit.com/story/sheldon-simeon-hawaii-cookbook</a>- <a href="https://www.amazon.com/Cook-Real-Hawaii-Sheldon-Simeon/dp/1984825836">Cook Real Hawai’i: A Cookbook by Sheldon Simeon with Garrett Snyder</a>: <a href="https://www.amazon.com/Cook-Real-Hawaii-Sheldon-Simeon/dp/1984825836">https://www.amazon.com/Cook-Real-Hawaii-Sheldon-Simeon/dp/1984825836</a>- <a href="https://www.instagram.com/okisseafood/?hl=en">Oki’s Seafood Corner Instagram </a>: https://www.instagram.com/okisseafood/?hl=en- <a href="https://www.papaainamaui.com/">Papa’aina Maui Restaurant Website</a>: <a href="https://www.papaainamaui.com/">https://www.papaainamaui.com/</a>- <a href="https://www.ululanishawaiianshaveice.com/">Ululani’s Hawaiian Shave Ice Website</a>: <a href="https://www.ululanishawaiianshaveice.com/">https://www.ululanishawaiianshaveice.com/</a>- <a href="https://monkeypodkitchen.com/">MonkeyPod Kitchen Website </a>: <a href="https://monkeypodkitchen.com/">https://monkeypodkitchen.com/</a>- <a href="https://www.starnoodle.com/visit-star-noodle-directions">Star Noodle Website</a>: <a href="https://www.starnoodle.com/visit-star-noodle-directions">https://www.starnoodle.com/visit-star-noodle-directions</a>- <a href="https://www.noreetuh.com/">Noreetuh Website</a>: <a href="https://www.noreetuh.com/">https://www.noreetuh.com/</a> - <a href="https://www.bonappetit.com/story/spam-musubi">Elyse Inamine on How to Make Spam Musubi</a>: <a href="https://www.bonappetit.com/story/spam-musubi">https://www.bonappetit.com/story/spam-musubi</a>- <a href="https://www.amazon.com/dp/B009NEFH16?ots=1&amp;slotNum=2&amp;imprToken=88be0cf3-3e28-ab92-533&amp;ascsubtag=%5B%5Dst%5Bp%5Dcjo5vcmnj000kjsyeqw99u8cz%5Bi%5D8z2rfQ%5Bu%5D11%5Bt%5Dw%5Br%5Dgoogle.com%5Bd%5DD%5Bz%5Dm&amp;linkCode=sl1&amp;tag=bapodcasts-20&amp;linkId=b04a125274ff53c9a0fedb3d6160b0c5&amp;language=en_US&amp;ref_=as_li_ss_tl">Spam musubi press</a> : https://www.amazon.com/dp/B009NEFH16?ots=1&amp;slotNum=2&amp;imprToken=88be0cf3-3e28-ab92-533&amp;ascsubtag=%5B%5Dst%5Bp%5Dcjo5vcmnj000kjsyeqw99u8cz%5Bi%5D8z2rfQ%5Bu%5D11%5Bt%5Dw%5Br%5Dgoogle.com%5Bd%5DD%5Bz%5Dm&amp;linkCode=sl1&amp;tag=bapodcasts-20&amp;linkId=b04a125274ff53c9a0fedb3d6160b0c5&amp;language=en_US&amp;ref_=as_li_ss_tl- <a href="http://www.tinroofmaui.com/">Tin Roof Website </a>: <a href="http://www.tinroofmaui.com/">http://www.tinroofmaui.com/</a>- <a href="https://www.lineagemaui.com/">Lineage Website</a>: <a href="https://www.lineagemaui.com/">https://www.lineagemaui.com/</a>*(When you buy something through our links, we earn an affiliate commission.)

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

What does it mean to be a Hawaiian chef?

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:- <a href="https://www.ursulabk.com/">Ursula Restaurant Website</a>: <a href="https://www.ursulabk.com/">https://www.ursulabk.com/</a>- <a href="https://www.leahandlouise.com/">Leah and Louise Restaurant Website</a>: <a href="https://www.leahandlouise.com/">https://www.leahandlouise.com/</a>- <a href="https://www.downnorthpizza.com/">Down North Pizza Restaurant Website</a>: <a href="https://www.downnorthpizza.com/">https://www.downnorthpizza.com/</a>- <a href="https://www.bonappetit.com/recipe/hawaiian-pizza-with-barbecue-sauce-and-beef-bacon">Chef Michael Carter’s Hawaiian Pizza with Barbecue Sauce and Beef Bacon Recipe (The Flipside)</a>: <a href="https://www.bonappetit.com/recipe/hawaiian-pizza-with-barbecue-sauce-and-beef-bacon">https://www.bonappetit.com/recipe/hawaiian-pizza-with-barbecue-sauce-and-beef-bacon</a>- <a href="https://www.bonappetit.com/recipe/new-mexican-breakfast-burrito">Eric See’s New Mexican-Style Breakfast Burritos Recipe</a>: <a href="https://www.bonappetit.com/recipe/new-mexican-breakfast-burrito">https://www.bonappetit.com/recipe/new-mexican-breakfast-burrito</a>- <a href="https://www.bonappetit.com/recipe/smothered-cabbage-with-sausage">Greg Collier’s Smothered Cabbage With Sausage and Hot Honey Recipe (Leah’s Cabbage)</a>: <a href="https://www.bonappetit.com/recipe/smothered-cabbage-with-sausage">https://www.bonappetit.com/recipe/smothered-cabbage-with-sausage</a> Listen and subscribe at <a href="http://listen.bonappetit.com/foodpeople-trailer">http://listen.bonappetit.com/foodpeople-trailer</a> or wherever you get your podcasts: <a href="http://listen.bonappetit.com/foodpeople">http://listen.bonappetit.com/foodpeople</a><ul>
<li>Apple Podcasts: <a href="http://listen.bonappetit.com/ba-apple">http://listen.bonappetit.com/ba-apple</a>
</li>
<li>Spotify: <a href="https://link.chtbl.com/ba-spotify">https://link.chtbl.com/ba-spotify</a>
</li>
<li>Stitcher: <a href="http://listen.bonappetit.com/ba-stitcher">http://listen.bonappetit.com/ba-stitcher</a>
</li>
</ul>

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

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

Spotify: https://link.chtbl.com/ba-spotify

Stitcher: http://listen.bonappetit.com/ba-stitcher

Who would open a restaurant during a global pandemic?

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:<ul>
<li>
<a href="https://www.bonappetit.com/story/the-freezer-edit">Christina Chaey’s Freezer Edits</a>: <a href="https://www.bonappetit.com/story/the-freezer-edit">https://www.bonappetit.com/story/the-freezer-edit</a>
</li>
<li>
<a href="https://www.bonappetit.com/story/how-to-meal-prep-for-one">Christina Chaey on meal-prepping for one</a>: <a href="https://www.bonappetit.com/story/how-to-meal-prep-for-one">https://www.bonappetit.com/story/how-to-meal-prep-for-one</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbers">Hetty’s Peanut Butter Noodles With Cucumbers recipe</a>: <a href="https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbers">https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbers</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/cashew-cream">Hetty’s Cashew Cream recipe</a>: <a href="https://www.bonappetit.com/recipe/cashew-cream">https://www.bonappetit.com/recipe/cashew-cream</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soup">Hetty’s Broccoli and Cashew Soup recipe</a>: <a href="https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soup">https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soup</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms">Hetty’s Creamy Cashew Udon With Crispy Mushrooms recipe</a>: <a href="https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms">https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream">Hetty’s Roasted Carrots and Chickpeas With Herby Cashew Cream recipe</a>: <a href="https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream">https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream</a>
</li>
<li>
<a href="https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-pork">Shilpa Uskokovic’s Burnt Orange and Coriander Pork recipe</a>: <a href="https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-pork">https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-pork</a>
</li>
<li>
<a href="https://amzn.to/3kQyJzI">Lekue Jar To Go</a>: <a href="https://amzn.to/3kQyJzI">https://amzn.to/3kQyJzI</a>
</li>
<li>
<a href="https://fave.co/3zCVmxC">INKA Silverware</a>: <a href="https://fave.co/3zCVmxC">https://fave.co/3zCVmxC</a>
</li>
<li>
<a href="https://fave.co/3t4D9Xl">INKA Lunch Kit</a>: <a href="https://fave.co/3t4D9Xl">https://fave.co/3t4D9Xl</a>
</li>
<li>
<a href="https://fave.co/3DBZX5u">Klean Kanteen Food Storage Containers</a> (Collection): <a href="https://fave.co/3DBZX5u">https://fave.co/3DBZX5u</a>
</li>
<li>
<a href="https://www.bonappetit.com/gallery/guide-to-lunch-at-work">The Bon Appétit Guide to Actually Enjoying Your Lunch at Work</a>: <a href="https://www.bonappetit.com/gallery/guide-to-lunch-at-work">https://www.bonappetit.com/gallery/guide-to-lunch-at-work</a>
</li>
<li>
<a href="https://www.bonappetit.com/story/klean-kanteen-containers">More from BA on the Klean Kanteen Lunch Containers</a>: <a href="https://www.bonappetit.com/story/klean-kanteen-containers">https://www.bonappetit.com/story/klean-kanteen-containers</a>
</li>
</ul> *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at <a href="http://listen.bonappetit.com/foodpeople-trailer">http://listen.bonappetit.com/foodpeople-trailer</a> or wherever you get your podcasts: <a href="http://listen.bonappetit.com/foodpeople">http://listen.bonappetit.com/foodpeople</a><ul>
<li>Apple Podcasts: <a href="http://listen.bonappetit.com/ba-apple">http://listen.bonappetit.com/ba-apple</a>
</li>
<li>Spotify: <a href="https://link.chtbl.com/ba-spotify">https://link.chtbl.com/ba-spotify</a>
</li>
<li>Stitcher: <a href="http://listen.bonappetit.com/ba-stitcher">http://listen.bonappetit.com/ba-stitcher</a>
</li>
</ul>

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:


Christina Chaey’s Freezer Edits: https://www.bonappetit.com/story/the-freezer-edit


Christina Chaey on meal-prepping for one: https://www.bonappetit.com/story/how-to-meal-prep-for-one


Hetty’s Peanut Butter Noodles With Cucumbers recipe: https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbers


Hetty’s Cashew Cream recipe: https://www.bonappetit.com/recipe/cashew-cream


Hetty’s Broccoli and Cashew Soup recipe: https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soup


Hetty’s Creamy Cashew Udon With Crispy Mushrooms recipe: https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms


Hetty’s Roasted Carrots and Chickpeas With Herby Cashew Cream recipe: https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream


Shilpa Uskokovic’s Burnt Orange and Coriander Pork recipe: https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-pork


Lekue Jar To Go: https://amzn.to/3kQyJzI


INKA Silverware: https://fave.co/3zCVmxC


INKA Lunch Kit: https://fave.co/3t4D9Xl


Klean Kanteen Food Storage Containers (Collection): https://fave.co/3DBZX5u


The Bon Appétit Guide to Actually Enjoying Your Lunch at Work: https://www.bonappetit.com/gallery/guide-to-lunch-at-work


More from BA on the Klean Kanteen Lunch Containers: https://www.bonappetit.com/story/klean-kanteen-containers



*(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

How do we make meal prep less depressing?

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 href="http://www.africooks.com/wordpress/?page_id=88">A list of Dr. Harris’ literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back</a>- <a href="https://www.southernliving.com/recipes/red-rice">Dr. Jessica Harris’ Red Rice recipe</a>- Dr. Harris’ New Orleans Restaurant recommendations: - <a href="https://www.upperline.com/">Upperline Restaurant Website</a>- <a href="https://www.bayona.com/">Bayona Restaurant Website</a> - <a href="https://www.justinenola.com/">Justine Restaurant Website </a>- <a href="http://bywateramericanbistro.com/">Bywater American Bistro Website</a> - <a href="https://www.n7nola.com/">N7 Restaurant Website</a> -<a href="https://www.bonappetit.com/story/jessica-b-harris-black-culinary-traditions"> Dr. Jessica B. Harris’ Guide to Black Culinary History </a> *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at <a href="http://listen.bonappetit.com/foodpeople-trailer">http://listen.bonappetit.com/foodpeople-trailer</a> or wherever you get your podcasts: <a href="http://listen.bonappetit.com/foodpeople">http://listen.bonappetit.com/foodpeople</a><ul>
<li>Apple Podcasts: <a href="http://listen.bonappetit.com/ba-apple">http://listen.bonappetit.com/ba-apple</a>
</li>
<li>Spotify: <a href="https://link.chtbl.com/ba-spotify">https://link.chtbl.com/ba-spotify</a>
</li>
<li>Stitcher: <a href="http://listen.bonappetit.com/ba-stitcher">http://listen.bonappetit.com/ba-stitcher</a>
</li>
</ul>

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

Spotify: https://link.chtbl.com/ba-spotify

Stitcher: http://listen.bonappetit.com/ba-stitcher

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

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:<ul>
<li>
<a href="https://www.rachelgurjar.com/">Rachel Gurjar’s website</a>: <a href="https://www.rachelgurjar.com/">https://www.rachelgurjar.com/</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/grilled-chicken-breasts-with-tadka-sauce">Rachel’s Grilled Chicken Breasts With Tadka-ish Sauce Recipe</a>: <a href="https://www.bonappetit.com/recipe/grilled-chicken-breasts-with-tadka-sauce">https://www.bonappetit.com/recipe/grilled-chicken-breasts-with-tadka-sauce</a>
</li>
<li>
<a href="https://www.bonappetit.com/video/watch/from-the-home-kitchen-devonn-makes-jerk-chicken">DeVonn’s Jerk Chicken Recipe</a>: <a href="https://www.bonappetit.com/video/watch/from-the-home-kitchen-devonn-makes-jerk-chicken">https://www.bonappetit.com/video/watch/from-the-home-kitchen-devonn-makes-jerk-chicken</a>
</li>
<li>
<a href="https://www.yardy.nyc/">DeVonn’s Yardy World website</a>:<a href="https://cms.megaphone.fm/organizations/32829c78-aa81-11ea-b3d9-ff21c74e9306/podcasts/47e9439e-d912-11e6-acfb-0ff39ac5a015/episodes/6d905d32-0453-11ec-8d34-b71435603886/%20https://www.yardy.nyc/"> https://www.yardy.nyc/</a>
</li>
<li>
<a href="https://www.bonappetit.com/recipe/peach-aperol-spritz">Rachel’s Peach Aperol Spritz Recipe</a>: <a href="https://www.bonappetit.com/recipe/peach-aperol-spritz">https://www.bonappetit.com/recipe/peach-aperol-spritz</a>
</li>
</ul>

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:


Rachel Gurjar’s website: https://www.rachelgurjar.com/


Rachel’s Grilled Chicken Breasts With Tadka-ish Sauce Recipe: https://www.bonappetit.com/recipe/grilled-chicken-breasts-with-tadka-sauce


DeVonn’s Jerk Chicken Recipe: https://www.bonappetit.com/video/watch/from-the-home-kitchen-devonn-makes-jerk-chicken


DeVonn’s Yardy World website: https://www.yardy.nyc/


Rachel’s Peach Aperol Spritz Recipe: https://www.bonappetit.com/recipe/peach-aperol-spritz

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

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 <a href="http://listen.bonappetit.com/foodpeople-trailer">http://listen.bonappetit.com/foodpeople-trailer</a> or wherever you get your podcasts: <a href="http://listen.bonappetit.com/foodpeople">http://listen.bonappetit.com/foodpeople</a><ul>
<li>Apple Podcasts: <a href="http://listen.bonappetit.com/ba-apple">http://listen.bonappetit.com/ba-apple</a>
</li>
<li>Spotify: <a href="https://link.chtbl.com/ba-spotify">https://link.chtbl.com/ba-spotify</a>
</li>
<li>Stitcher: <a href="http://listen.bonappetit.com/ba-stitcher">http://listen.bonappetit.com/ba-stitcher</a>
</li>
</ul> For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-02/93707f725009f066ecf17dd8f6409a66-trailer">this link.</a>

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.

Introducing Food People

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:<ul>
<li>
<a href="https://www.bonappetit.com/recipe/green-goddess-chicken-thighs">Andy’s Green Goddess Chicken Thighs recipe </a>: https://www.bonappetit.com/recipe/green-goddess-chicken-thighs</li>
<li>
<a href="https://www.bonappetit.com/recipe/five-spice-spatchcocked-grilled-chicken">Jessie’s Five-Spice Spatchcocked Chicken recipe</a>: https://www.bonappetit.com/recipe/five-spice-spatchcocked-grilled-chicken</li>
<li>
<a href="https://www.bonappetit.com/recipe/ruffled-milk-pie-with-raspberries">Ruffled Milk Pie recipe</a>: https://www.bonappetit.com/recipe/ruffled-milk-pie-with-raspberries</li>
<li>
<a href="https://amzn.to/3ks1oLg">Panacea Fire Gloves</a>: https://amzn.to/3ks1oLg</li>
<li>
<a href="https://amzn.to/3yeL4C8">Blade Resistant Glove</a> (Note: OXO gloves are sold out, but try these instead!): https://amzn.to/3yeL4C8</li>
<li>
<a href="https://www.bonappetit.com/recipe/yogurt-marinated-mushrooms-with-flatbread">Yogurt-Marinated Mushrooms recipe</a>: https://www.bonappetit.com/recipe/yogurt-marinated-mushrooms-with-flatbread</li>
<li>
<a href="https://www.bonappetit.com/recipe/hot-honey-wings">Jessie’s Hot Honey Wings recipe </a>: https://www.bonappetit.com/recipe/hot-honey-wings</li>
</ul> (When you buy something through our links, we earn an affiliate commission) Listen and subscribe at <a href="http://listen.bonappetit.com/foodpeople-trailer">http://listen.bonappetit.com/foodpeople-trailer</a> or wherever you get your podcasts: <a href="http://listen.bonappetit.com/foodpeople">http://listen.bonappetit.com/foodpeople</a><ul>
<li>Apple Podcasts: <a href="http://listen.bonappetit.com/ba-apple">http://listen.bonappetit.com/ba-apple</a>
</li>
<li>Spotify: <a href="https://link.chtbl.com/ba-spotify">https://link.chtbl.com/ba-spotify</a>
</li>
<li>Stitcher: <a href="http://listen.bonappetit.com/ba-stitcher">http://listen.bonappetit.com/ba-stitcher</a>
</li>
</ul> For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-03/60355f1066e0aa6a12593f63bda8eb81-ep-108-whats-the-best-way-to-grill-a-chicken">this link.</a>

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.

What's the Best Way to Grill a Chicken?

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. <a href="https://www.bonappetit.com/story/i-went-vegan-for-love">Read Zoe's essay</a> 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:<a href="https://www.bonappetit.com/story/i-went-vegan-for-love">I Went Vegan for Love—And I Won't Do It Again</a><a href="https://www.instagram.com/whatszoecooking/?hl=en">Zoe on Instagram</a> Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:<a href="https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489">Apple Podcasts</a><a href="https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA">Google Podcasts</a><a href="https://cms.megaphone.fm/organizations/32829c78-aa81-11ea-b3d9-ff21c74e9306/podcasts/47e9439e-d912-11e6-acfb-0ff39ac5a015/episodes/32237790-c180-11eb-ba1b-2bea3bc0e54d/%20https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp">Spotify</a> For a transcript of this episode, please follow<a href="https://transcripts.condenastdigital.com/bon/2022-08-02/325db197fc9e6f3afd0f9f1f27e62b22-ep-106-the-things-we-eat-for-others"> this link.</a>

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.

The Things We Eat For Others

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:<a href="https://www.bonappetit.com/story/crispy">Alex’s story on the science and marketing of crispiness</a><a href="https://www.bonappetit.com/story/trader-joes-june-2021-reviews">Alex’s latest Trader Joe’s Reviews</a><a href="https://snaxshot.substack.com/">Andrea’s Snaxshot Newsletter</a><a href="https://twitter.com/thesnaxshot?lang=en">Andrea on Twitter</a><a href="https://www.instagram.com/alexandrabeggs/?hl=en">Alex on Instagram</a> Subscribe now so you don't miss out on new episodes of Healthyish:<a href="http://listen.bonappetit.com/ba-apple">Apple Podcasts</a><a href="http://listen.bonappetit.com/ba-spotify">Spotify</a><a href="http://listen.bonappetit.com/ba-spotify">Google Podcasts</a><a href="http://listen.bonappetit.com/ba-stitcher">Stitcher</a>

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:
Apple Podcasts
Spotify
Google Podcasts
Stitcher

The Snack Queens with Alex Beggs and Andrea Hernandez

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<a href="https://www.bonappetit.com/collection/short-and-sweet-summer-recipes">Short Is Sweet (And Savory)!</a> Our collection of fast and fresh recipes for when you'd rather be in the pool than by the stove.<a href="https://www.instagram.com/b_goutish/">Amiel Stanek on Instagram</a> <a href="https://www.instagram.com/moroccochris/?hl=en">Chris Morocco on Instagram</a><a href="https://bonappetit.com/story/homemade-sour-mix">DIY Sour Mix</a><a href="https://www.bonappetit.com/recipe/chicken-seekh-kebabs">Chicken Seekh Kebabs</a><a href="https://www.instagram.com/chefchintan/?hl=en">Chintan Pandya on Instagram</a><a href="https://www.bonappetit.com/recipe/tuk-trey-ping-poh-with-pork-chops">Tuk Trey Ping Poh With Pork Chops</a><a href="https://www.instagram.com/kreung_cambodia/?hl=en">Kreung Cambodia on Instagram</a><a href="https://bonappetit.com/recipe/vietnamese-tomato-salad">Vietnamese Tomato Salad</a><a href="https://www.instagram.com/has_dac_biet/?hl=en">Ha’s Dac Biet on Instagram</a><a href="https://www.bonappetit.com/story/dessert-dip-dunkaroos-for-adults">Stracciatella Fruit Dip</a><a href="https://www.kittyshudson.com/">Kitty’s Market</a> in Hudson, NY Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:<a href="https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489">Apple Podcasts</a><a href="https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA">Google Podcasts</a><a href="https://cms.megaphone.fm/organizations/32829c78-aa81-11ea-b3d9-ff21c74e9306/podcasts/47e9439e-d912-11e6-acfb-0ff39ac5a015/episodes/32237790-c180-11eb-ba1b-2bea3bc0e54d/%20https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp">Spotify</a> For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-02/19ad89907f423f50f9e23410661f2552-ep-104-the-summer-cooking-playbook-with-chris-morocco-and-amiel-stanek">this link.</a>

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.

The Summer Cooking Playbook with Chris Morocco and Amiel Stanek

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:<ul>
<li>Christina Chaey on “redefining health”: <a href="https://www.bonappetit.com/story/redefining-healthy-eating">https://www.bonappetit.com/story/redefining-healthy-eating</a>
</li>
<li>Julia Turshen on coming to peace with her body: <a href="https://www.bonappetit.com/story/simply-julia-diet-culture">https://www.bonappetit.com/story/simply-julia-diet-culture</a>
</li>
<li>Christina Chaey on “cooking less”: <a href="https://www.bonappetit.com/story/cook-less">https://www.bonappetit.com/story/cook-less</a>
</li>
<li>Vanessa Rissetto’s Bon Appétit interview: <a href="https://www.bonappetit.com/story/vanessa-rissetto">https://www.bonappetit.com/story/vanessa-rissetto</a>
</li>
<li>Christina Chaey’s Fridge Clean-Out Donabe: <a href="https://www.bonappetit.com/recipe/fridge-clean-out-nabe-with-mushroom-dashi">https://www.bonappetit.com/recipe/fridge-clean-out-nabe-with-mushroom-dashi</a>
</li>
<li>Amanda’s favorite snack: <a href="https://honeymamas.com/">https://honeymamas.com/</a>
</li>
<li>Chaey’s favorite snack: <a href="https://www.norwegianbaked.com/">https://www.norwegianbaked.com/</a>
</li>
</ul> Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:<ul>
<li>Apple Podcasts: <a href="https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489">https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489</a>
</li>
<li>Google Podcasts: <a href="https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489">https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA</a>
</li>
<li>Spotify: <a href="https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489">https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp</a>
</li>
</ul> For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-02/c184b8ff4019a03736e4e94378f3a44b-ep-101-the-myth-of-healthy-eating-with-christina-chaey-and-vanessa-rissetto">this link.</a>

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.

The Myth of Healthy Eating with Christina Chaey and Vanessa Rissetto

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:<ul>
<li>Healthyish interview with Alexis Nikole: <a href="https://www.bonappetit.com/story/alexis-nikole-tiktok-forager">https://www.bonappetit.com/story/alexis-nikole-tiktok-forager</a>
</li>
<li>Alexis Nikole’s juneberry hand pie recipe: <a href="https://www.tiktok.com/@alexisnikole/video/6838334235250674949?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1">https://www.tiktok.com/@alexisnikole/video/6838334235250674949?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1</a>
</li>
<li>Alexis Nikole’s video about being a Black forager: <a href="https://www.tiktok.com/@alexisnikole/video/6925190805367966981?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1">https://www.tiktok.com/@alexisnikole/video/6925190805367966981?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1</a>
</li>
<li>Alexis Nikole’s Ramp Rap: <a href="https://www.tiktok.com/@alexisnikole/video/6922647197389491462?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1">https://www.tiktok.com/@alexisnikole/video/6922647197389491462?lang=en&amp;is_copy_url=1&amp;is_from_webapp=v1</a>
</li>
</ul> Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:<ul>
<li>Apple Podcasts: <a href="https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489">https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489</a>
</li>
<li>Google Podcasts: <a href="https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489">https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA</a>
</li>
<li>Spotify: <a href="https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489">https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp</a>
</li>
</ul> For a transcript of this episode, please follow <a href="https://transcripts.condenastdigital.com/bon/2022-08-02/0c69512fb8001b9f6ca46d4d69b9f536-ep-102-the-foragers-dilemma-with-alexis-nikole-nelson">this link.</a>

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.

The Forager’s Dilemma with Alexis Nikole Nelson

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A Message

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 <a href="https://www.brooklynforlife.org/">here</a>, and buy the Vans he mentions in the story <a href="https://www.vans.com/customizer.slip-on-classic.html?recipe=751fb17e1119c9c5a80e7d166bfa191e&amp;icn=FTB_no7&amp;cm_mmc=LinkShare-_-Affiliate-_-TnL5HPStwNw-_-321433&amp;utm_source=linkshare&amp;utm_medium=affiliate&amp;utm_campaign=TnL5HPStwNw&amp;ranMID=24747&amp;ranEAID=TnL5HPStwNw&amp;ranLinkID=10-1&amp;ranSiteID=TnL5HPStwNw-p5XKZ91A0O07AUep9tuEvg">here</a>.

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.

Episode 274: Not All Bread Is Yeasted Bread

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.

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.

Episode 273: A Whole Lot of Cooking

Molly Baz and Adam Rapoport recently developed <a href="https://www.bonappetit.com/recipe/bas-best-chicken-parm">BA’s Best Chicken Parm</a>, 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 <a href="https://www.gq.com/story/best-new-restaurants-list-2020">Best New Restaurants list</a>, 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.

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.

Episode 271: BA's Best Chicken Parm

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: <a href="https://www.bonappetit.com/story/healthyish-guide-to-being-alone">The Healthyish Guide to Being Alone</a>

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

Episode 270: The Healthyish Guide to Being Alone

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.

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.

Episode 269: Rice 5.0

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:<a href="https://www.bonappetit.com/recipe/spring-hot-and-sour-soup">Hot-and-Sour Soup</a>

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

Episode 268: Recipe Developing From Home

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.

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.

Episode 267: How Alison Roman Is Celebrating Passover This Year

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.

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.

Episode 266: Tom Colicchio Takes Capitol Hill

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. <a href="https://www.bonappetit.com/story/food-businesses-covid-19">You can read our daily-updated restaurant coverage here</a>.

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.

BONUS Episode 265: Edward Lee On the Front Lines

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.

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.

Episode 264: We're Cooking With More Acid

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.

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.

Episode 263: The Great Pamela Adlon

Basically editor Sarah Jampel is in the studio talking about the ten-week baking challenge rolling out right now on <a href="http://eatbasically.com/">eatbasically.com</a>. 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.

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.

Episode 262: The Basically Guide to Better Baking

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 (<a href="https://www.patreon.com/FortheCultureMagazine">you can donate here</a>!), and how she hopes to build a real community with the contributors and readers of the magazine. After that, Alex Beggs talks about <a href="https://www.bonappetit.com/story/crispy">her latest piece</a>, a deep-dive investigation into why we're so obsessed with crispy foods.

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.

Episode 261: For the Culture with Klancy Miller

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:<a href="https://www.bonappetit.com/recipe/pantry-pasta-with-vegan-cream-sauce">Pantry Pasta with Vegan Cream Sauce</a><a href="https://www.bonappetit.com/story/aloo-chaat">Aloo Chat</a><a href="https://www.bonappetit.com/recipe/sheet-pan-chicken-meatballs-with-tomatoes-and-chickpeas">Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas</a><a href="https://www.bonappetit.com/recipe/marinated-mixed-beans">Marinated Mixed Beans</a><a href="https://www.bonappetit.com/recipe/smashed-chickpea-toast-with-harissa-yogurt">Smashed Chickpeas on Toast with Harissa Yogurt</a>

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

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

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:<a href="https://www.bonappetit.com/recipe/one-pot-chicken-and-rice">One-Pot Gingery Chicken and Rice With Peanut Sauce</a><a href="https://www.bonappetit.com/recipe/clams-arrabbiata">Clams Arrabbiata</a><a href="https://www.bonappetit.com/recipe/coconut-cod-chowder">Coconut Cod Chowder With Seasoned Oyster Crackers</a><a href="https://www.bonappetit.com/recipe/squash-au-vin">Squash au Vin</a><a href="https://www.bonappetit.com/recipe/lentil-kielbassoulet">Lentil Kielbassoulet</a>

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

Episode 259: Going Dutch

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 <a href="http://bonappetit.com/">bonappetit.com</a> tomorrow.Get the recipes from this episode:<a href="https://www.bonappetit.com/recipe/duck-carnitas-tacos-with-radish-escabeche">Duck Carnitas Tacos With Radish Escabeche</a><a href="https://www.bonappetit.com/recipe/pork-volcanes-al-pastor">Pork Volcanes al Pastor</a>

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

Episode 258: Taco Nation

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.

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.

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:<a href="https://www.bonappetit.com/recipe/basically-queso">Queso, Not From a Jar</a>

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

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 256: Queso, Not From a Jar

Lisa Cheng Smith runs <a href="https://yunhai.shop/">Yun Hai</a>, 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:<a href="https://www.bonappetit.com/recipe/scallion-oil-noodles">Scallion-Oil Noodles</a><a href="https://www.bonappetit.com/recipe/crispy-tofu-with-maple-soy-glaze">Crispy Tofu with Maple-Soy Glaze</a><a href="https://www.bonappetit.com/recipe/kimchi-jjigae">Kimchi Jigae</a><a href="https://www.bonappetit.com/recipe/marinated-tofu-with-peanuts-and-charred-bean-sprouts">Marinated Tofu with Peanuts and Charred Bean Sprouts</a><a href="https://www.bonappetit.com/recipe/spicy-tofu-crumbles">Spicy Tofu Crumbles</a><a href="https://www.bonappetit.com/recipe/vegetarian-taco-bowls">Vegetarian Taco Bowls</a>

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

Episode 255: Sesame, Scallions, and Soy Sauce

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.

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.

Episode 254: Greener in the New Year

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! <a href="https://www.eventbrite.com/e/bon-appetit-presents-turn-on-the-oven-a-depths-of-winter-live-podcast-tickets-86690412357">Tickets can be found here</a>.

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.

Episode 253: The Soba Whisperer

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:<a href="https://www.bonappetit.com/collection/feel-good-food-plan-2020">The 2020 Healthyish Feel Good Food Plan</a>

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

Episode 252: New Year, New Feel Good Food Plan

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.

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.

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

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.

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.

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

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:<a href="https://www.bonappetit.com/gallery/cookie-swap-winning-recipes">6 Holiday Cookies That Will Win You the Cookie Swap</a><a href="https://www.bonappetit.com/recipe/champagne-cocktail">Champagne Cocktail</a>

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

Episode 249: Win the Cookie Swap

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:<a href="https://www.bonappetit.com/recipe/seared-mushrooms-with-garlic-and-thyme">Seared Mushrooms with Garlic and Thyme</a><a href="https://www.bonappetit.com/recipe/mushroom-carbonara">Mushroom Carbonara</a>

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

Episode 248: Everything You Need to Know About Mushrooms

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.

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.

Episode 247: Sky High Pies

This year, our big Thanksgiving feature in the November issue is based on our video series called <a href="https://video.bonappetit.com/series/making-perfect">Making Perfect</a>. 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:<a href="https://www.bonappetit.com/gallery/absolutely-perfect-thanksgiving-menu">Bon Appétit’s Absolutely, Positively Perfect Thanksgiving Menu</a>

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

Episode 246: Making Perfect Thanksgiving

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.

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.

Episode 244: The Road to Chicken Thigh Biryani

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&amp;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.

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.

Episode 243: From Butchers to Small Business Owners

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.

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.

Bonus Episode 242: Yasmin Khan

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.

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.

Episode 241: Nothing Fancy

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.

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.

Episode 240: Questlove's Mixtape

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:<a href="https://www.bonappetit.com/recipe/clam-toasts-with-pancetta">Clam Toasts with Pancetta</a>  <a href="https://www.bonappetit.com/recipe/shrimp-toasts-with-sesame-seeds-and-scallions">Shrimp Toasts with Sesame Seeds and Scallions</a><a href="https://www.bonappetit.com/recipe/fried-whole-fish-with-tomatillo-sauce">Whole Fried Fish with Tomatillo Sauce</a><a href="https://www.bonappetit.com/recipe/best-linguine-and-clams">BA's Best Linguini with Clams</a><a href="https://www.bonappetit.com/recipe/slow-roasted-salmon-with-harissa">Slow-Roasted Salmon with Harissa </a><a href="https://www.bonappetit.com/recipe/slow-roasted-cod-with-bell-peppers-and-capers">Slow-Roasted Cod with Bell Peppers</a><a href="https://www.bonappetit.com/recipe/fall-spritz">Fall Spritz</a>

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

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

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.

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.

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

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:<a href="https://www.bonappetit.com/recipe/gochujang-pork-shoulder-steaks">Gochujang Pork Shoulder Steaks</a><a href="https://www.bonappetit.com/recipe/chopstick-ready-rice">Chopstick-Ready Rice</a><a href="https://www.bonappetit.com/recipe/crunchy-baked-saffron-rice-with-barberries">Crunchy Baked Saffron Rice with Barberries (Tachin)</a>

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)

Episode 237: The Life of a Recipe

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.

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.

Episode 236: The Man Behind the Camera

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:<a href="https://www.bonappetit.com/recipe/creamy-pasta-with-crispy-mushrooms">Creamy Pasta with Crispy Mushrooms</a><a href="https://www.bonappetit.com/recipe/sweet-and-saucy-pork-chops">Sweet-and-Saucy Pork Chops</a><a href="https://www.bonappetit.com/recipe/sheet-pan-potato-hash-with-fixins">Sheet-Pan Potato Hash with Fixins</a><a href="https://www.bonappetit.com/recipe/coconut-milk-braised-chicken-legs">Coconut Milk-Braised Chicken Legs</a><a href="https://www.bonappetit.com/recipe/braised-short-ribs-with-squash-and-chile">Braised Short Ribs with Squash and Chile</a><a href="https://www.bonappetit.com/recipe/roast-fish-with-curry-butter">Roast Fish with Curry Butter</a><a href="https://www.bonappetit.com/recipe/beef-and-ginger-stir-fry">Beef and Ginger Stir-Fry</a>

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