Food People by Bon Appétit

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's New Year's resolution season, which has a lot of us thinking about eating healthier. That word, “healthy,” can mean so many different things to so many different people—so much so that finding a good definition can be pretty tough. But senior food editor Christina Chaey's new series of recipes from our annual Healthyish issue are a good starting point. This week on the podcast, Christina joins Amanda to talk through what she's been cooking so far in 2022, then associate editor Ali Francis stops by to talk medicinal mushrooms, comfort foods, and more wellness trends we're expecting to see a lot of in the year to come. Stuff we talk about in this episode:  Christina Chaey's Sticky and Spicy Baked Cauliflower recipe : https://www.bonappetit.com/recipe/sticky-and-spicy-baked-cauliflower Christina Chaey's Cheesy Tomato Beans with Broccoli Rabe recipe: https://www.bonappetit.com/recipe/cheesy-tomato-beans-with-broccoli-rabe Ali Francis' 2022 Health Trend Predictions:  Golde Shroom Shield: https://fave.co/33kZgzH RASA Original – Adaptogenic Mushroom Coffee Alternative: https://amzn.to/3F6b5XS Snow Days Pizza Bites website : https://fave.co/3HUAZzN Goodles website: https://goodles.com/ GIGANTIC! Candy website: https://giganticcandy.com/ FLO Vitamins : https://flovitamins.com/products/flo-pms-gummy-vitamins?variant=32465558831207¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQiAweaNBhDEARIsAJ5hwbd_X2bkoTjFdSkrt6ILX0BhsOE-zlkXjbUnlA-4MGixvk17wNSJDW0aAo1XEALw_wcB Phasey Seed Cycling Blend : https://amzn.to/3Fe1tdw Christina Chaey's Chicken Soup with Rice Noodles and Scallion Crisp recipe : https://www.bonappetit.com/recipe/chicken-soup-with-rice-noodles-and-scallion-crisp Christina Chaey's Adonis Spritz recipe : https://www.bonappetit.com/recipe/adonis-spritz *(When you buy something through our links, we earn an affiliate commission.) For a transcript of this episode, please follow this link. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 Learn more about your ad choices. Visit podcastchoices.com/adchoices