Episodes
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Episode 173: Pizza, Pizza!
Bon Appétit Foodcast addThe 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.
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Episode 172: The Ice Cream Man
Bon Appétit Foodcast addTyler 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.
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Missing episodes?
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Episode 171: Todd Richards Has Soul
Bon Appétit Foodcast addTwo-time James Beard nominee, chef Todd Richards recently came out with his first cookbook, Soul. Editor at large Andrew Knowlton talks with Todd about the importance of history in influencing his approach to food, including, of course, pimiento cheese. After that, we've got four recipes for updated takes on classic side dishes.
Get the recipes from this episode:
Romesco Pasta Salad with Basil and Parmesan
Charred Bean and Pea Salad
Spicy Kimchi Slaw
Wilted Greens in Tomato-Bacon Broth -
Episode 170: The World's 50 Best Restaurants...?
Bon Appétit Foodcast addLast week, the annual list of the World's 50 Best Restaurants was announced... immediately followed by criticism that the spots chosen were almost exclusively male-run, Euro-centric, and inaccessible to a lot of the dining public. So, is the list fixable, and is it worth fixing?
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Episode 169: Alison Roman and "The Cookies"
Bon Appétit Foodcast addA few weeks ago, we hosted a live recording (!!!) at The Bell House in Brooklyn with cookbook author and BonApp contributor Alison Roman. We chatted about how she (unintentionally) created a viral sensation around chocolate chip cookies. Plus, we discuss her writing process, and what she has planned for next.
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Episode 168: America's Favorite Neighborhood Restaurants
Bon Appétit Foodcast addBig Chicks is a queer bar in the Uptown neighborhood of Chicago. Barney Greengrass is an old-school Jewish deli on the Upper West Side of Manhattan. What do these places have in common? They're the neighborhood spots that we return to again and again. David Tamarkin, digital director of Epicurious, talks to Michelle Fire, the owner of Big Chicks, about what has kept her going all these years. Then, David Remnick, editor in chief of The New Yorker, lets us in on his Sunday morning smoked fish ritual.
This episode is part of our America's Favorite Neighborhood Restaurants package, featuring 80 of the most interesting people we know—chefs, novelists, activists, comedians, NBA players, and more. Find the full thing here. -
Episode 167: All the Veg
Bon Appétit Foodcast addYou know what goes well with grilled meats? Lots and lots of summery vegetables. Carla, Adam, and Gabe T. are talking blistered cabbage, a charred snap pea salad, a go-on-anything tahini ranch dressing, and more.
Get the recipes from this episode:
Celery Salad with Dates, Almonds, and Parmesan
Roasted Sweet Potatoes with Chile Yogurt and Mint
Farro with Pistachios, Mixed Herbs, and Golden Raisins
Charred Sugar Snap Peas with Buttermilk Aioli
Charred Cabbage with Goat Cheese Raita and Cucumbers
Orecchiette with Buttermilk, Peas, and Pistachios
Tahini-Ranch Dressing -
Episode 166: The Salad King
Bon Appétit Foodcast addNic Jammet, co-founder and co-owner of Sweetgreen, is on to talk about the evolution of his fast-casual chain, from the one tiny shop he opened right after graduating college to the nearly 100 across the country that he operates now. After that, Pete Meehan, writer and former editor of the late Lucky Peach reads an essay he wrote for our June/July issue called The Barbecue Pit.
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Episode 165: Jeff Goldblum Loves Good Quality Butter
Bon Appétit Foodcast addJeff 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).
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Episode 164: Nancy Singleton Hachisu
Bon Appétit Foodcast addNancy 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).
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Episode 163: The Current State of Restaurant Criticism
Bon Appétit Foodcast addEater's national restaurant editor, Bill Addison, and our own deputy editor, Julia Kramer, discuss what it's like to be a restaurant critic in 2018. The landscape is vastly different than it was even 5 years ago with more "best of" lists than ever, diminishing local platforms, and a political climate that can't be ignored. There's a lot to be celebrated out there in a country that cares more about food than ever before, so how do they do it?
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Episode 162: All About Fish
Bon Appétit Foodcast addUpdate 6/13/18: This article was published prior to the AP investigation alleging Sea to Table's dishonest business practices. We had no knowledge of these practices at that time.
Sean Dimin, founder and CEO of Sea to Table, talks about all those confusing terms surrounding seafood. Do you want wild caught? Domestic? Fresh? Frozen? And how do you find a source you trust? After that, Carla Lalli Music convinces Adam Rapoport that he needs to start cooking fish at home.
Get the recipes from this episode:
Slow-Cooked White Fish with Charred Cabbage
Green Posole with Cod and Cilantro
Herby Napa Cabbage Salad with Lime
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Slow-Roasted Salmon with Harissa
Crispy-Skinned Fish with Herb Sauce -
Episode 161: Rice 2.0
Bon Appétit Foodcast addFood director Carla Lalli Music and senior editor Amiel Stanek are back by popular demand, talking about rice again. This time around they cover everything from how to cook brown rice to different methods of making crispy rice. It's just as... entertaining as part one. After that, Rumaan Alam, author and special projects editor of the New York Times books section, reads an essay he wrote for our May issue, Drinking in Dhaka.
Get the recipes from this episode:
Crunchy Baked Saffron Rice with Barberries
Chicken with Crispy Rice -
Episode 160: Ruth Rogers and The River Cafe
Bon Appétit Foodcast addRuth Rogers opened London's The River Cafe with her partner, the late Rose Gray, 30 years ago. When they started, they were two women already with families and virtually no professional training. This week we talk to Ruth about what it took to see through her vision and create such a dynamic, successful, and enduring restaurant.
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Episode 159: On Salt
Bon Appétit Foodcast addSalt is the most important ingredient in your kitchen—it can make or break your food. We talk through different varieties, the importance of seasoning as you go, and how other ingredients can bring saltiness to a dish. Then, we chat about our new Salted Caramel-Chocolate Tart recipe. It's a good one.
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Episode 158: Cast-Iron Skillets Are Forever
Bon Appétit Foodcast addThis 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.
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Episode 157: The Way We Cook Now
Bon Appétit Foodcast addWe 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 -
Episode 156: The Shib Sibs REALLY Love Food
Bon Appétit Foodcast addOlympic bronze medalists Maia and Alex Shibutani, a.k.a. the “Shib Sibs,” stick to a pretty regimented diet while training—but it turns out they’re actually as food-obsessed as we are. This week we talk to the ice dancing duo about beignets, egg McMuffins, and their dad’s famous eggplant Parm. After that, with wedding season around the corner, we go deep on the dos and don’ts of registries. (Unsurprisingly, we've got lots of opinions on platters, wine glasses, sheets, and more.)
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Episode 155: A (Kind Of) Farewell
Bon Appétit Foodcast addAfter 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.
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Episode 154: A Totally Obsessive Guide to Sandwiches
Bon Appétit Foodcast addWe have strong opinions about pretty much everything food-related—but perhaps nothing more than sandwiches. In our March magazine, our do's and don'ts of sandwich building made their way into 26 A-to-Z rules for ultimate sandwich satisfaction. This week, we're talking about some of our favorites. (For the full alphabet, pick up a copy or head here.)
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