Food People by Bon Appétit (Bon Appétit)

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

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

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

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

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

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.

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.

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

Get the recipes from this episode:

BA's Best Lasagna

Simple Sous Vide Steak

Sous Vide Chicken with Pesto

Sous Vide Sweet and Spicy Pork Belly

Sous Vide Salmon with Lemon and Dill

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

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

Get the recipes from this episode:

Bon Appétit’s Absolutely, Positively Perfect Thanksgiving Menu

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.

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

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

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

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

Get the recipes:

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

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

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

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

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.)

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

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

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.

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

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

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

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

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

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

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

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

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)

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

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

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.

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

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

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

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.

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

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.

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

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

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

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

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

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

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

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.

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

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.

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

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

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

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

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

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

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

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/

- dovetail.prx.org/ad-choices

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

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

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

Stuff we talk about in this episode:

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

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

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

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

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

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

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

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

It's all about the holidays.

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

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

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

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.

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

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

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

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

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

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

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

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

Get the recipes from this episode:

Clam Toasts with Pancetta  

Shrimp Toasts with Sesame Seeds and Scallions

Whole Fried Fish with Tomatillo Sauce

BA's Best Linguini with Clams

Slow-Roasted Salmon with Harissa

Slow-Roasted Cod with Bell Peppers

Fall Spritz

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

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

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.

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

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

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

Get the recipes from this episode:

Seared Mushrooms with Garlic and Thyme

Mushroom Carbonara

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.