POPULARITY
15 episodes with andy baraghani
15 episodes with andy baraghani
3 episodes with andy baraghani
3 episodes with andy baraghani
2 episodes with andy baraghani
3 episodes with andy baraghani
2 episodes with andy baraghani
2 episodes with andy baraghani
This week Reid is reporting live from Vienna and Jeremy has chickens and watched the Brutalist and has sworn off “And Just Like That” because of Carrie's hat. Other topics include Andy Baraghani's Extra-Green Pasta Salad and Ellen Burstryn in "Alice Doesn't Live Here Anymore".◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠➩ WEBSITE ◦YOUTUBE ◦ INSTAGRAM ➩ SUPPORT:✨VIA VENMO!✨ or PATREON➩ REID ◦ JEREMY ◦ JACK◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠➩ withdanceandstuff@gmail.com
Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We're covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you'll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roaster, How to dry brine a turkey from The Kitchn, and a digital meat thermometer, and Sonya's go-to roast turkey Turkey stock from roasted turkey wings from How Sweet Eats, and Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit, or perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes, and to reheat mashed potatoes from The KitchnHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook
Today on the show we have two conversations from two of our favorites from the cookbook and online world, Claire Saffitz and Andy Baraghani. Claire is the author of a great recent cookbook, What's For Dessert, and she's truly one of our favorite cooking instructors and personalities on the internet. Andy's rich story and sharp recipe writing chops come together so beautifully in his book, The Cook You Want to Be, published two years ago. So what has Andy been up to this year? It turns out, plenty—both online and offline.Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM CLAIRE SAFFITZ & ANDY BARAGHANI:I Tried Making Homemade Strawberry Shortcake Bars [YouTube]Challah Bread [NYT Cooking]Warm Chickpea Bowl with Lemony Yogurt [official]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Andy Baraghani started his professional cooking career as a teenager at the legendary Berkeley, California, restaurant Chez Panisse, and he was truly just getting started. After working as a line cook at Estela in New York City, he was hired as the food editor at Tasting Table and eventually found his way to the Bon Appétit test kitchen, where he worked for over six years and won the hearts of many with his exceptional cooking instruction and his own kind heart. Andy's rich story and sharp recipe writing chops come together so beautifully in his book, The Cook You Want to Be, published two years ago. So what has Andy been up to? It turns out, plenty—both online and offline. Here we catch up about what is good in the Baraghani universe, and it's clear Andy is the guy he wants to be.Also on the episode, we hear from Christian Reynoso about the recent TASTE feature he wrote describing his time working at San Francisco's Zuni Café and the legacy of the cookbook that remains an absolute classic.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM ANDY BARAGHANI:Andy Baraghani's Essential Kitchen Tools [Bon Appetit]Kimchi Udon With Scallions [Bon Appetit]How Andy Baraghani Became the Internet Boyfriend of Our Dreams [Out]The Zuni Café Cookbook Is Canon [TASTE]
One-on-one episode today. Chris is in New York, and Jason is home in Glendale. We chat about a Jared Leto spotting, NYT's 71 most stylish people of 2023, zany ties, a dinner at Le Bernardin with Andy Baraghani, translation is key, Chris got the McDonald's shoes, Army vs. Navy, Boston hotel report, Brian Grazer is the Hunter Biden of producers, Chris and I sang at our Boston show, being at the airport on a Saturday afternoon makes you feel like George Clooney, a holiday party, and the nasty tradition of SantaCon. twitter.com/donetodeath twitter.com/themjeans Learn more about your ad choices. Visit megaphone.fm/adchoices
In More is More: Get Loose in the Kitchen, the recipe developer and video host teaches cooks how to embrace more risk-taking, better intuition, fewer exact measurements, and a “don't stop ‘til it tastes delicious” mentality. In conversation with Carla Lalli Music, the host of “Carla's Cooking Show” and the New York Times bestselling author of That Sounds So Good and the James Beard Award-winning cookbook, Where Cooking Begins, and Andy Baraghani, a media personality and the New York Times bestselling and James Beard Award-winning author of The Cook You Want to Be.
This week, Good Food highlights conversations with authors and journalists who took home a 2023 James Beard Media Award. Irina Georgescu hungered for familiar Easter recipes while baking her way through the overlapping cultures of Romania. Professor Psyche A. Williams-Forson considers the stereotypes and stigmas of race and diet. Andy Baraghani takes the lessons he learned working the line at restaurants and applies them to the home kitchen. LA pitmaster Kevin Bludso describes how his grandmother's tough love and rap video catering gigs led him to barbecue success. Chef Vishwesh Bhatt reflects on his childhood in India and how his cooking took shape in the American South. "Diasporican," the first cookbook by food columnist Illyanna Maisonet, explores Puerto Rican cuisine off the island.
My guest today is a cook, food writer, cookbook author and video personality. Raised on the west coast, among other places he internship at chez panisse where he became an onion prep master.; . In 2022 He wrote “the cook you want to be” a New York times best seller. Previously he also worked at Bon Appetit and Tasting Table. www.davidegmartins.com @davidegmartinschef
Happy spring! This week Jeremy and Reid are discussing anything they can think of with their weary brains. Topics include The Last of Us, Andy Baraghani, The Wonder and the treachery of evening time. The Last of Us The Wonder Hear more here: PATREON ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ➩ WEBSITE ◦ YOUTUBE ◦ INSTAGRAM ➩ SUPPORT W/$.99 ◦ PATREON ◦ THE MERCH ➩ REID ◦ JEREMY ◦ JACK ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ➩ withdanceandstuff@gmail.com ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠
Andrea and Kate talk with chef and food writer Andy Baraghani about his debut cookbook and the varied career experience that prepared him to write it. He explains how he injects his personality into his recipes, who he writes for and the influences of his work. He shares the successful self-imposed rule for recipe writing he had while at Bon Appétit, the intricate process of title writing as well as how his identities inform his work. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsAndy BaraghaniWebsiteInstagramEssay: “I Hid Who I Was for So Long, Until I Became a Cook” Bon Appétit RecipesSaveur: Behind the Story: Bringing Iran HomeKristin's Cookbook Proposal Bootcamp Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Cook You Want To Be by Andy Baraghani
As America prepares for its biggest cooking holiday of the year, Good Food taps cook and food writer Andy Baraghani to co-host a special Thanksgiving episode with Evan Kleiman. Peppering in answers to listeners' most troubling kitchen and hosting dilemmas, the duo is joined by chef and artist DeVonn Francis, who has unique entertainment activities to keep the conversation lively while leaving politics and religion off the table. Pitmaster Kevin Bludso shares all you need to know about smoking and frying the Thanksgiving bird. Evan and Andy riff on turkey alternatives and their favorite side dishes. New York Times cooking editor Genevieve Ko developed nine new pie recipes, including a dessert inspired by breakfast. Finally, go beyond the turkey sandwich when using leftovers.
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) 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
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
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
Molly Baz chats with Carla Lalli Music about what is debatably the most epic recipe she has developed for Basically: the Big Ass Beach Hoagie. Yep, that is the real recipe name, and yep, there's a lot to say about how to construct this perfect sandwich. After that, Andy Baraghani talks about the tomato recipes he developed for our August issue, out now. Get the recipes from this episode: Big Ass Beach Hoagie Tomato GaletteTomatoes with Fig and Prosciutto Spaghetti with No-Cook Puttanesca Tomato Salad with Warm Basil Dressing Cheesy Stuffed Tomatoes Tomato and Parmesan Risotto Learn more about your ad choices. Visit podcastchoices.com/adchoices
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 Learn more about your ad choices. Visit podcastchoices.com/adchoices
Picnics are great in theory, but in reality they can be tough. Nobody wants warm wine and food that doesn't mix well with the sun, so you have to come prepared. Molly Baz and Alex Delany share with Adam Rapoport their tips and tricks for pulling off a highly successful, actually delicious picnic. After that, Andy Baraghani takes us through his recipe for Frozen Margarita Pie. Learn more about your ad choices. Visit podcastchoices.com/adchoices
We now have three pesto recipes on our website: classic green, spicy red, and creamy white. (You're welcome.) Andy Baraghani, Molly Baz, and Carla Lalli Music explain the process behind each version they developed and even get a little existential (what even is pesto?). Get the recipes from this episode: BA's Best Pesto Red Pesto Pasta White Pesto Learn more about your ad choices. Visit podcastchoices.com/adchoices
Recently at BA, we noticed all the times we'd go out to dinner and leave talking about...the salad. Just what were chefs doing to make their salads so multi-layered, interesting, and surprising? Turns out, a lot. Here Carla Lalli Music and Molly Baz share tips on how to up your salad-making game to the level of the pros. After that, Adam Rapoport chats with Andy Baraghani about how to buy, wash, store, and cook with herbs. Get the recipes from this episode: Everyday Greens Salad Dinner Salad with Radicchio and Roasted Sweet Potatoes Scrunched Grapefruit Salad with Grapefruit and Chiles Little Wedge Salad with Sour Cream Dressing Ice Water Salad Spicy Cashew Dressing Learn more about your ad choices. Visit podcastchoices.com/adchoices
Spring is here, which means so are green garlic, leeks, onions, garlic, and ramps. Andy Baraghani talks us through several recipes he developed where alliums take center stage. Then, associate editor Hilary Cadigan calls up Deborah VanTrece, chef and owner of Twisted Soul in Atlanta. Hilary has been checking in with her regularly for our Restaurant Diaries, and here Deborah shares how she's pivoted her restaurant to take-out only and why she'll continue to do that in spite of the state officially reopening. Get the recipes from this episode here. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Senior food editor Andy Baraghani talks to Naz Deravian about growing up with her parents' Persian cooking, how she decided to start a cooking blog, and how that blog turned into her first cookbook, Bottom of the Pot. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Did you know that garlic has a season? And that that season is right now? This week Amiel Stanek and Andy Baraghani tell you why and how you should, in fact, be incorporating as much garlic as possible into all of your meals. We've got advice, techniques, and recipes, bad breath be damned. Learn more about your ad choices. Visit podcastchoices.com/adchoices
After 18 years at Bon Appétit, deputy editor Andrew Knowlton is becoming our editor-at-large. This week, we're saying goodbye by asking him to reflect on everything from the best meal he ever ate, to how he's feeling about his move to Austin. Later, senior food editor Andy Baraghani reads an essay he wrote in our April issue about how cooking helped him accept his cultural and sexual identities. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Olive oil is one of the most-used ingredients in our kitchens, but do you really know what to look for when buying a bottle, or how best to store it? This week, we make sure you do. Then, senior food editor Andy Baraghani talks about how his upbringing in a Persian-American household and his travels around the Middle East have influenced his cooking. Learn more about your ad choices. Visit podcastchoices.com/adchoices
We reach for vinegar every day, but have you ever really thought about it where it comes from? It can be made of anything from wine to rice to apple cider--even honey. Andy Baraghani talks to Michael Harlan Turkell about his new cookbook, Acid Trip, which explores the world of vinegar and teaches you how to make it at home. After that, Carla Lalli Music tells you the 20 most important lessons she's learned cooking in professional kitchens. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Chet & Priya review Jon Gabrus and Adam Pally's new show "101 Places to Party Before You Die," discuss news from Martha Stewart's death compound, TikTok's Pink Sauce and Priya switches up her grocery shopping style. This week's nibbles: Kurt joins us! His nibble is a chocolate coconut cookie by Best Damn Cookie, Priya does whippets (the cookie), and Chet made Andy Baraghani's caramilized cabbage. Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod
Justin Sylvester co-hosts with Jenna Bush Hager! Plus, Lili Reinhart stops by Studio 1A to chat about her new Netflix movie “Look Both Ways.” And, Andy Baraghani shares his perfectly roasted sweet and sticky chicken.
Welcome to our summer Food & Drink-themed mini-series! Every Wednesday for the next four weeks, an expert will teach us something new. Lilah's first guest is the chef and well-known food writer Andy Baraghani, who recently came out with a cookbook called 'The Cook You Want to Be'. He teaches us how to take the food that excites us, the food we grew up on and the food that we like now, and build it all into a personal home cooking style.--------------Want to stay in touch? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Andy's cookbook is called The Cook You Want to Be– Andy's Kuku Sabzi recipe: https://youtu.be/OJFoIfzY7eI – “I Hid Who I Was for So Long. Until I Became a Cook.” https://www.bonappetit.com/story/andy-baraghani-cooking-and-identity – The series on Iranian cooking that Andy worked on with his mother for Saveur in 2012: https://www.saveur.com/article/Kitchen/Behind-the-Story-Iran/ —-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastWant to join us at the FT Weekend festival in London on September 3rd? Buy a ticket at ft.com/ftwf. And here's a special £20 off promo code, specifically for FT Weekend listeners: FTWFxPodcast22--------------This episode was produced by Molly Nugent. Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco.Read a transcript of this episode on FT.com See acast.com/privacy for privacy and opt-out information.
Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. Environmentalist and author Paul Greenberg recalls fishing with his father but says the time has come to eliminate the “trophy catch.” Andy Baraghani takes lessons he learned working the line around the country and applies them to the home kitchen in a new cookbook. Growing up in Gabon, Anto Cocagne had aspirations outside of homemaking and left Africa for France, touting the cuisine of the Sub-Sahara. Melvin Blanco, an oncology nurse, opened Juan & Nita's Bagnet-Silog during the pandemic to feed frontline workers. Finally, it's summer and that means mangoes at the farmers market.
Subscribe Free: Apple Podcasts | Stitcher | Spotify | Google Podcasts | RSS | iHeartRadio | TuneIn Jesse is joined by Andy Baraghani this week to celebrate Andy's new cookbook, learn what to look for when buying Basmati rice, and carefully explain the steps of his One: Chelo Ba Tahdig aka Steamed Persian Rice with Tahdig. Andy Baraghani is a recipe developer and the author of The Cook You Want to Be. You can follow him on Instagram @andybaraghni. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.
In Mangiare! van vrijdag 8 juli 2022 om 19:00 uur live op NPO Radio 1: Bas Wiegel over koken voor FC Volendam, verslaggever Chris Bajema opnieuw over de snelkookpan, kookboekenliefhebber Karin van Munster bespreekt De chef die je wilt zijn van Andy Baraghani en Jannekee Kuijper kookt uit dit boek. Presentatie: Petra Possel
Hey there, We’re back with a very special episode for you: Today’s episode was the first we’ve been able to record in-person in 899 days! We met Bay-Area native Andy Baraghani at The Civic Kitchen (our studio home in San Francisco) to hear about his first cookbook, The Cook You Want To Be. We’d almost forgotten how magical in-person interviews are. While we’re grateful to have been able to bring you great conversations, recorded remotely, during the pandemic, there’s something special about how the conversation flows naturally, how an author’s personality fills the space and the interview with ease, and, of course, the way the colorful spines of hundreds of cookbooks brighten the wall behind us. Here’s a shot of us at The Civic Kitchen after our chat:It felt so great to be back in the studio and it feels so great to share that conversation with all of you! -Brian & CleaEpisode 134: Andy BaraghaniThis week, we’re joined by chef and author Andy Baraghani to discuss his debut cookbook, The Cook You Want To Be.Andy is a California native who grew up in the East Bay and was influenced by shopping trips at the awe-inspiring produce paradise that is Monterey Market. As a young person, he took note of the powerful culinary culture all around him.He tells us that his interest in food started when he was very young: He grew up watching Martin Yan and Julia Child and experimenting with flavors from the moment he had the motor skills to do so. When he was in high school, at just 15, someone suggested that he learn a little about Chez Panisse, the infamous restaurant near him in Berkeley, CA. So he went in and asked for work. Soon, Andy spent all his extra time there, learning from chefs like Cal Peternell and Beth Wells. Andy talks with us today about how he struggled to find pride in his Iranian heritage, the process of finding his voice as a recipe writer and chef, and how it feels to find excitement, nourishment, and pride in his cooking.The Cook You Want To Be is Andy’s debut cookbook and is a beautiful compilation of recipes that aims to teach the home cook his gentle, effortless style of California cooking, influenced by the flavors of the herb-heavy Iranian cuisine. Bonus Content This WeekPAID SUBSCRIBERS (you can become one!) this week will hear Andy read an excerpt from his book about learning to make and perfecting his own recipe for Kuku Sabzi—and get two featured recipes excerpted from the book for Chickpea Cacio e Pepe with Caramelized Lemon and Pork Chops with Toasted Garlic and Spicy Capers.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.We’ve got a great show for you today. Check out my conversation with Andy and thanks for joining us to #TalkCookbooks.–Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe
This week, it's July 4th cookout ideas with Andy Baraghani author of The Cook You Want to Be and Sam Seneviratne author of The Joys of Baking.
We're back with our final selection of Sweet Heat videos! This episode is for meat lovers and veggies alike, featuring “Huevos Rancheros With Chorizo & Porky Beans” and “You Won't Believe They're Vegan Carnitas Tacos”—take your pick! Today's Menu: Huevos Rancheros With Chorizo & Porky Beans You Won't Believe They're Vegan Carnitas Tacos Back Burner: Now Serving Mi Cocina by Rick Martinez Snackable Bakes by Jessie Sheehan The Cook You Want to Be by Andy Baraghani 2022 James Beard Foundation Media Awards Girly Drinks: A World History of Women and Alcohol by Mallory O'Meara The Korean Vegan Cookbook by Joanne Lee Molinaro _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Erin Gleeson: The Forest Feast Huevos Rancheric: instagram.com/huevos_rancheric Pineapple Suns: instagram.com/pineapple.suns SmallBites: instagram.com/smallbites_to _ Promoted Podcast: Deconstructing Damsels: damselspodcast.com
One-on-one pod recorded live and uncut from New York City just hours before our show at Tribeca Festival. We chat about when we used to like being hungover, a Manhattan walk of shame, making a res at Sadelle's 6 months in advance, the harvest will be harmed, Equinox scene report in NY, Puma ankle socks, hitting BJ Novak's afterparty, explosive walking, a dinner in LA with Andy Baraghani, and TJ has a special run in on his flight to JFK. twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support
Andy Baraghani is a chef from the Bay Area, currently living in New York. His new book The Cook You Want To Be is out now. We chat about the Marines Pride campaign, our show at Tribeca Film Festival, chain-smoking Parliaments in a dark corner, reorganizing the furniture in hotel rooms, never show how much the champagne costs, going on Good Morning America, Chris wanting an appliance-free kitchen, persimmons smell like cum, what's happening with Persian food, putting a little bonito flake on your cereal, if we're all chaotic then none of us are, listening to punk as a teen, where we like to eat in LA, Martin's potato rolls are canceled, and how to get Andy's boyfriend to stop eating so much fruit. instagram.com/andybaraghani twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support
On this week's episode of Out of Office: A Travel Podcast, Ryan talks to Andy Baraghani, food writer, chef extraordinaire, social media star, and author of the new cookbook “The Cook You Want to Be.” Andy talks about how travel inspires his recipe development and the best tricks we can all learn from street vendors. Things we talked about in today's podcast: “The Cook You Want to Be” by Andy Baraghani:https://www.indiebound.org/book/9781984858566 Andy on Instagram:https://www.instagram.com/andybaraghani Andy on San Miguel de Allende: https://nymag.com/strategist/article/san-miguel-de-allende-mexico-things-to-do.html Rick Steves on 2022 Summer Travel in “T+L”:https://www.travelandleisure.com/travel-tips/rick-steves-europe-summer-travel-tips NYT's “Living that #VanLife”:https://www.nytimes.com/2022/05/15/podcasts/the-daily/van-life-millennials-sunday-read.html “Mad Magazine” staff trips:https://www.madmagazine.com/blog/2012/12/13/totally-mad-excerpt-what-were-the-mad-trips
This week, Jake goes out with chef and author of “The Cook You Want to Be” Andy Baraghani. The two discuss food media, queer nightlife, and their favorite NYC restaurants and bars. See acast.com/privacy for privacy and opt-out information.
Before the pandemic, Megan Stalter was an unknown comedian, trying to catch a lucky break at clubs in New York City. But with the arrival of COVID-19, social media became her only outlet, and she quickly found an audience with her short-form, D.I.Y. character videos, portraying the “breadth of American idiocy,” as Michael Schulman puts it, with such accuracy and heart that it's hard to turn away. After her rise to Internet fame—she was dubbed the “queen of quarantine”—Stalter was offered the part of Kayla, the overprivileged and clueless assistant, on HBO's hit series “Hacks.” It was her first acting job. Plus, Helen Rosner joins the chef Andy Baraghani in his home kitchen for a lesson on cauliflower ragu. Baraghani, best known for his YouTube cooking videos for Bon Appetit, is out with a new cookbook called “The Cook You Want to Be.”
The leaked opinion from the Supreme Court on the Mississippi abortion case Dobbs v. Jackson Women's Health Organization seems to promise a transformation. Assuming the final opinion by Justice Samuel Alito gets majority support, there will be profound social, political, and health-care implications across the United States—not only in the states that will immediately ban abortion. David Remnick speaks with three New Yorker writers who have been considering the future of abortion access: Margaret Talbot, Peter Slevin, and Jia Tolentino. Plus, Michael Schulman talks with the comedian Meg Stalter of HBO's hit show “Hacks,” and Helen Rosner pays a visit to the chef Andy Baraghani in Brookhaven, New York.
Andy Baraghani started his professional cooking career as a teenager at the legendary Berkeley, California, restaurant Chez Panisse, and he was truly just getting started. After working as a line cook at Estela in New York City, he was hired as the food editor at Tasting Table and eventually found his way to the Bon Appétit test kitchen, where he worked for over six years and won the hearts of many with his exceptional cooking instruction and kind heart. Andy's rich story and sharp recipe writing chops come together so beautifully in his new book, The Cook You Want to Be. In this episode, we talk about the book and some of the recipes inspired by his Iranian heritage, as well as learning some of Andy's golden cooking rules. We also find out about the three-course tasting menu that he cooked to land his gig at BA so many years ago. What a great conversation!Buy: The Cook You Want to Be Additional Reading:Andy Baraghani's Essential Kitchen Tools [Bon Appetit]How Andy Baraghani Became the Internet Boyfriend of Our Dreams [Out]Andybaraghani.substack.com [Substack]
My Lunch Therapy patient this week, Andy Baraghani, made a name for himself at Bon Appetit with his viral videos and approachable-yet-exciting recipes. He’s now the author of a brand new cookbook, The Cook You Want to Be, which arrives on shelves April 26th. In today’s session, we talk all about Andy’s sense of discipline and how it changed during the pandemic. We also cover his Iranian background, the different kinds of food his mother’s family made vs. his father’s family, his favorite cooking smell from childhood, his love for fancy restaurants as a kid, and how he started his career by just walking into Chez Panisse and asking for a job. If you’d like to hear ten bonus questions with Andy — including his favorite movie theater snack, his favorite brand of olive oil, and which three cooking tools he’d bring to a desert island — become a paid subscriber at amateurgourmet.substack.com and you'll get in your inbox on Thursday morning. This is a public episode. Get access to private episodes at amateurgourmet.substack.com/subscribe
Beata and Bita, collectively known as the Beats, are honored to be joined by the culinary expert, Andy Baraghani! Tune it to learn about how growing up in a Persian American family influenced and shaped Andy's life in food. Learn how to make a basic Persian “torshi” and have some adventures in pickling. Find out the best ways to eat sour, tart flavors in Persian cuisine, and finally, Support Andy by grabbing a copy of his new cookbook, “The Cook You Want to Be” Andy's Instagram handle: @andybaraghani Andy Baraghani asks the Beats live on the show for the “Ask the Beats” segment, “What is the Iranian dish you can't live without and what is the Iranian dish that you never need to eat again!” and listen to Bita, Beata, and Andy all answer the question. All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
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 Learn more about your ad choices. Visit podcastchoices.com/adchoices
Cold weather cooking to carry us through the winter from Alissa Timoshkina, Maangchi, Tyler Kord, Andy Baraghani and Paul Kahan.
You probably already know Andy Baraghani from his recipes at Bon Appetit, his well-documented skincare regimen, and the multitude of videos out there on the world wide web. So yeah, he needs no introduction except to say that we could not have been more excited to have this triple-threat on the show! Triple threat, you may ask? YES! He mortars, he pestles, he... Ok fine, double threat. Join us for this extra special, frothy holiday episode, featuring: what Andy's holidays would look like this year if we were allowed to gather. Plus, holiday cookies, spice blends, and much, much more. There's a salad recipe in this ep that might make your jaw drop. XOXO Ari and Sophie The Having A Night Girls
In der neuen Folge nehmen sich Rob und Julia einen Song vor, der aus vielen Gründen legendär ist: Green Onions von Booker T. and MG's. Kaum ein anderes Instrumentalstück war je so erfolgreich wie dieser Blues. Und da es keinen Text zu diesem Song gibt, könnte sich Julia in der Küche mal wieder frei austoben und kocht Cong You Bing - chinesische Lauchzwiebel-Pfannkuchen mit Ingwer-Chili-Dip. Ja, das ist genau so lecker, wie es sich anhört. Die Rezeptvorlage stammt von Andy Baraghani auf/in Bon Appétit, aber die Übersetzung mit angepassten Mengenangaben findet ihr auch in dieser Woche wieder auf Zärtliche Cuisinen. Wir freuen uns sehr, wenn ihr uns eine kleine Rezension hinterlasst oder uns auf unseren Social Media-Kanälen (@plattentellerpod auf instagram, @platten_teller auf twitter) folgt und anschreibt, wie euch unsere erste Folge gefallen hat. Außerdem dürft ihr uns gerne auf euren Bildern taggen, sollten wir euch inspiriert haben auch mal die herrlichen Cong You Bing zuzubereiten. Playlists: Spotify YouTube Deezer Napster AmazonMusicDu möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen? Dann schaue auf www.kostenlos-hosten.de und informiere dich. Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude. Gern unterstützen wir dich bei deiner Podcast-Produktion.
This week, Merin and Kenz welcome Birds Already bassist and number one Merin’s Boyfriend to get down and dirty (up and clean?) about BIDETS! Yup, we're talking butts. We sip some Hemingway daiquiris and enjoy a cotija-themed board while chit-chatting about the controversial history of rum, the Great Molasses Flood of 1919, and how you can get your hands on a bidet today! Follow Nate on Instagramhttps://www.instagram.com/natefuller/ Short Path Distilleryhttps://shortpathdistillery.com/ Andy Baraghani’s bangin salsa recipe:https://www.bonappetit.com/recipe/the-only-salsa-you-need A quick guide to Krakow, Polandhttps://www.britannica.com/place/Krakow Follow Birds Already on Instagram @birdsalreadyhttps://www.instagram.com/birdsalready/?hl=en Listen to Birds Already on Spotify:https://open.spotify.com/artist/3yVlk3Bw423OOKuHrAKUqi?si=Lq-6hRLtQo-bHAsVoHXR-Q Check out Yoga With Adriene on Youtubehttps://www.youtube.com/user/yogawithadriene Check out Curology! Not a paid sponsor, but we do love them.https://www.curology.com/ Follow Fancy Cheese Tuesday on Instagram @fancycheesetuesdayhttps://www.instagram.com/fancycheesetuesday/?hl=en Special thanks to producer Jake Wilson. Follow Jake on Instagram @jakemakes_https://www.instagram.com/jakemakes__/?hl=en
Spring is here, which means so are green garlic, leeks, onions, garlic, and ramps. Andy Baraghani talks us through several recipes he developed where alliums take center stage. Then, associate editor Hilary Cadigan calls up Deborah VanTrece, chef and owner of Twisted Soul in Atlanta. Hilary has been checking in with her regularly for our Restaurant Diaries, and here Deborah shares how she's pivoted her restaurant to take-out only and why she'll continue to do that in spite of the state officially reopening. Get the recipes from this episode here. Learn more about your ad choices. Visit megaphone.fm/adchoices
Food editor for online cooking and culinary platform Bon Appétit, Andy Baraghani is the latest talent to sit down with host Danielle Radojcin. Renowned for his connection to his audience, his deeply personal letter published on the Bon Appétit website about coming to terms with his Iranian heritage and coming out as gay sparked a legion of fans to get in touch with him. Here, he discusses growing up in California, the love affair that led him to New York and how self-belief has helped him succeed.
Evan Ross Katz interviews senior food editor at Bon Appetit Andy Baraghani. Part of the BA's ensemble of immensely popular YouTube channel, Baraghani talks about how being a first-generation American has impacted his cooking, his emotional approach to food, and learning to forgive those who once antagonized him for his sexuality. Show links: Get bonus content by joining us on Patreon http://patreon.com/shutupevan Evan Ross Katz on Instagram https://www.instagram.com/evanrosskatz/ Evan Ross Katz on Twitter https://twitter.com/evanrosskatz Alden Peters on Instagram https://www.instagram.com/aldenpeters/ Alden Peters on Twitter https://twitter.com/aldenpeters See acast.com/privacy for privacy and opt-out information.
You’ve watched countless hours of the Bon Appétit Test Kitchen on YouTube. Now catch them IRL. Join Adam Rapoport in conversation with Andy Baraghani, Brad Leone, Carla Lalli Music, Chris Morocco, Christina Chaey, Claire Saffitz, Gaby Melian, Molly Baz, Priya Krishna, and Sohla El-Waylly to hear firsthand what it’s really like to work inside the BA Test Kitchen, share behind-the-scenes stories, and the lessons they’ve learned along the way. The conversation was recorded on February 27, 2020 in front of a live audience at New York's 92nd Street Y.
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 megaphone.fm/adchoices
Us staying on track??? Not our brand! After almost three years of watching the videos from the BA Test Kitchen, we finally get to talk about it! Remember to follow us on twitter for updates @loudandwrongpod
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 megaphone.fm/adchoices
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) Learn more about your ad choices. Visit megaphone.fm/adchoices
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 Learn more about your ad choices. Visit megaphone.fm/adchoices
Molly Baz chats with Carla Lalli Music about what is debatably the most epic recipe she has developed for Basically: the Big Ass Beach Hoagie. Yep, that is the real recipe name, and yep, there’s a lot to say about how to construct this perfect sandwich. After that, Andy Baraghani talks about the tomato recipes he developed for our August issue, out now. Get the recipes from this episode: Big Ass Beach Hoagie Tomato GaletteTomatoes with Fig and Prosciutto Spaghetti with No-Cook Puttanesca Tomato Salad with Warm Basil Dressing Cheesy Stuffed Tomatoes Tomato and Parmesan Risotto Learn more about your ad choices. Visit megaphone.fm/adchoices
Picnics are great in theory, but in reality they can be tough. Nobody wants warm wine and food that doesn't mix well with the sun, so you have to come prepared. Molly Baz and Alex Delany share with Adam Rapoport their tips and tricks for pulling off a highly successful, actually delicious picnic. After that, Andy Baraghani takes us through his recipe for Frozen Margarita Pie. Learn more about your ad choices. Visit megaphone.fm/adchoices
We now have three pesto recipes on our website: classic green, spicy red, and creamy white. (You're welcome.) Andy Baraghani, Molly Baz, and Carla Lalli Music explain the process behind each version they developed and even get a little existential (what even is pesto?). Get the recipes from this episode: BA's Best Pesto Red Pesto Pasta White Pesto Learn more about your ad choices. Visit megaphone.fm/adchoices
Recently at BA, we noticed all the times we’d go out to dinner and leave talking about...the salad. Just what were chefs doing to make their salads so multi-layered, interesting, and surprising? Turns out, a lot. Here Carla Lalli Music and Molly Baz share tips on how to up your salad-making game to the level of the pros. After that, Adam Rapoport chats with Andy Baraghani about how to buy, wash, store, and cook with herbs. Get the recipes from this episode: Everyday Greens Salad Dinner Salad with Radicchio and Roasted Sweet Potatoes Scrunched Grapefruit Salad with Grapefruit and Chiles Little Wedge Salad with Sour Cream Dressing Ice Water Salad Spicy Cashew Dressing Learn more about your ad choices. Visit megaphone.fm/adchoices
Samin Nosrat is the James Beard Award winning, New York Times bestselling author of the book Salt Fat Acid Heat and the charming host of the Netflix series by the same name. Samin laughs easily, is brimming with curiosity and brings new life and authenticity to the saturated world of food media. Get yourself a boyfriend who looks at you the way Samin looks at a roast chicken. Samin grew up in San Diego, with an Iranian mother who was a fantastic cook. And while she loves her mother's Persian cooking, her heart belongs to Mexican food, specifically the entire menu at El Molino Central in Sonoma County, California. Rachel chats with Karen Taylor, owner of El Molino, about what makes her tortillas and tamales so special and Samin and Rachel debate which is the best way to wrap a burrito: in foil or yellow paper. Then we welcome Bon Appétit magazine's senior editor Andy Baraghani to the show. Andy says he spent his life trying to hide his Iranian heritage until a food magazine asked him to create a Persian spread that reconnected him to his culture. And Rachel cooks Persian rice with Omid Roustaei, a passionate Persian cooking teacher in Seattle. The Caspian Chef teaches her how to make the coveted, crispy tahdig that forms on the bottom of the pot. Samin Nosrat is speaking at Seattle's Benaroya Hall on March 10th, 2019 and at Revolution Hall in Portland on March 11, 2019
Senior food editor Andy Baraghani talks to Naz Deravian about growing up with her parents’ Persian cooking, how she decided to start a cooking blog, and how that blog turned into her first cookbook, Bottom of the Pot. Learn more about your ad choices. Visit megaphone.fm/adchoices
We’ve got our very first official guest on the podcast, Sofía Campoamor! Sofía wrote our theme music, which is just one of many reasons we’re obsessed with her, and you should be too. Listen in for our favorite Thanksgiving recipes, where Sofía is hiding from her fans, Jerome’s attempt at ASMR, and some breaking news for Kenyon in the world of music. Check out Sofía here: Bandcamp: https://sofiacampoamor.bandcamp.com/ Facebook: https://www.facebook.com/sofiacampoamormusic/ ...and her new music video here: https://www.youtube.com/watch?v=CH5Lq_1wRaM Fact Chequé - Marsha Norman won the 1983 Pulitzer Prize for her play: 'night Mother - A Charlie Brown Thanksgiving was released in 1973 and is, in fact, 30 minutes long. Moment for the World - King Kong is here and the NYT has some things to say: https://www.nytimes.com/2018/11/08/theater/king-kong-review.html - Toy Story 4: https://www.youtube.com/watch?v=LDXYRzerjzU Give Thanks for the ART: - How to make a hand turkey: https://www.instructables.com/id/Make-a-Hand-Turkey/ - Do a Turkey Trot: https://www.runnersworld.com/races-places/g24520619/turkey-trot-races/ - On Writing by Stephen King: https://www.theguardian.com/books/2000/oct/07/biography.stephenking Send It! - Andy Baraghani: https://www.bonappetit.com/story/andy-baraghani-cooking-and-identity - Harry Potter and the Sacred Text: http://www.harrypottersacredtext.com/ - Steve Reich: https://www.theguardian.com/music/tomserviceblog/2012/oct/22/steve-reich-contemporary-music-guide ...and if you wanna watch Andy stick his hands in a turkey: https://www.youtube.com/watch?v=uw4lBrezHLA Episode 5 Playlist: Spotify: https://open.spotify.com/user/122231954/playlist/7MkkQrdtx0Yu8iypWkQ0RL?si=OF5XoN7oRBi_mf7KN2ht2g Apple Music: https://itunes.apple.com/us/playlist/episode-5-we-love-hand-turkeys-with-sof%C3%ADa-campoamor/pl.u-DdANrRdsldE1WL PS: Listen to Jerome and Sofía as smaller humans here: https://soundcloud.com/justduetwithjerome/ep-11-sofia Send us stuff at welovethatpodcast@gmail.com!
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Naz Deravian Naz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook. Writing an Iranian Cookbook in an Age of Anxiety by Naz Deravian // The Atlantic The New Persian Cookbook That Recovers Memories from Iran by Mayukh Sen // Bon Appetit I Hid Who I Was for So Long. Until I Became a Cook. by Andy Baraghani // Bon Appetit Bonus SALT + SPINE Features: Recipe: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh) Recipe: Smooshed Potato and Egg (Yeralma Yumurta) Giveaway: Win your own copy of Bottom of the Pot! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Andy Baraghani of Bon Appetit. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.
Did you know that garlic has a season? And that that season is right now? This week Amiel Stanek and Andy Baraghani tell you why and how you should, in fact, be incorporating as much garlic as possible into all of your meals. We've got advice, techniques, and recipes, bad breath be damned. Learn more about your ad choices. Visit megaphone.fm/adchoices
After 18 years at Bon Appétit, deputy editor Andrew Knowlton is becoming our editor-at-large. This week, we're saying goodbye by asking him to reflect on everything from the best meal he ever ate, to how he's feeling about his move to Austin. Later, senior food editor Andy Baraghani reads an essay he wrote in our April issue about how cooking helped him accept his cultural and sexual identities. Learn more about your ad choices. Visit megaphone.fm/adchoices
Olive oil is one of the most-used ingredients in our kitchens, but do you really know what to look for when buying a bottle, or how best to store it? This week, we make sure you do. Then, senior food editor Andy Baraghani talks about how his upbringing in a Persian-American household and his travels around the Middle East have influenced his cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices
We reach for vinegar every day, but have you ever really thought about it where it comes from? It can be made of anything from wine to rice to apple cider--even honey. Andy Baraghani talks to Michael Harlan Turkell about his new cookbook, Acid Trip, which explores the world of vinegar and teaches you how to make it at home. After that, Carla Lalli Music tells you the 20 most important lessons she's learned cooking in professional kitchens. Learn more about your ad choices. Visit megaphone.fm/adchoices
© 2020-2025 Ivy Podcast Discovery LLC
