Episodes

  • There’s a reason fans call Dorie Greenspan the “Cookie Queen.” Over her 30-year career, the James Beard Award-winning author has published 14 cookbooks, developed thousands of recipes, and built an online following years before “influencers” were even a thing. In our sweetest episode yet, she sits down with Amanda to talk about a few of her favorite cookies in her newest book, Baking With Dorie—just in time for your cookie swap. Later on, senior commerce editor MacKenzie Chung Fegan stops by with a few gift ideas for the choosiest food people on your list.
    Stuff we talk about in this episode: 


    Baking with Dorie : https://amzn.to/3EaNyFA


    Baking From My Home To Yours: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/


    Bon Appétit’s Annual Cookie Section : https://www.bonappetit.com/type/cookie


    Dorie’s World Peace Cookie recipe: https://www.bonappetit.com/recipe/world-peace-cookies


    Dorie Greenspan’s World Peace Cookie 2.0 recipe: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/


    Dorie’s Caramel Crunch-Chocolate Chunklet Cookies recipe: https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies


    Dorie Greenspan’s Cocoa-Cornmeal Biscotti recipe: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti


    Dorie Greenspan’s Iced Spiced Hermits recipe : https://www.bonappetit.com/recipe/iced-spiced-hermits


    Dorie’s Bulletin, xoxoDorie: https://doriegreenspan.bulletin.com/


    Bon Appétit’s Gift Guides 2021: https://www.bonappetit.com/entertaining-style/gift-guides


    Alex Beggs’ Cookbook Gift Guide: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide


    MacKenzie’s Gift Recommendations: 


    Hestan NanoBond Titanium Essential Pan: https://amzn.to/3EcB686


    Mortadella Pool Float : https://www.katiekimmel.com/items/mortadella-pool-float


    Supra Endura Beeswax Food Wraps: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack


    Pura Salsa Macha : https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&sscid=b1k5_11agp8


    GE Profile Opal Nugget Ice Maker: https://amzn.to/2ZIkne6


    To Asia, With Love by Hetty McKinnon: https://amzn.to/3xCjMqR

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  • Who but Stanley Tucci could charm us on social media with his Negroni-making skills, eat his way through Italy for a documentary series, and publish a food-heavy memoir all during a global pandemic? He’s had so much going on that we almost forgot that he’s also a Hollywood star. The man/myth/legend gave us his best tips for entertaining in our November issue, and this week on the podcast, he sits down with editor in chief Dawn Davis to chat about his favorite Thanksgiving dishes, the gifts he insists on giving, and the pasta faux-pas that you NEED to avoid. Of course, when it comes to putting on a proper feast, we can’t all be Stanley Tucci—but that doesn’t mean we can’t try. And for the hosts who need the most help, associate food editor Rachel Gurjar is back with a procrastinator’s guide to cooking a Thanksgiving meal.
    Stuff we talk about in this episode: 

    Menu from Rachel Gurjar’s Thanksgiving “Procrastinator” Newsletter


    Sahara Bohoskey’s Marinated Peppers with Basil and Garlic recipe: https://www.bonappetit.com/recipe/peperoni


    Justin Lee’s Crunchy Greens With Fat Choy Ranch recipe: https://www.bonappetit.com/recipe/crunchy-greens-with-fat-choy-ranch


    Gerardo Gonzalez’s Beer-and-Orange-Marinated Roast Chicken recipe: https://www.bonappetit.com/recipe/beer-and-orange-marinated-roast-chicken


    Cheryl Day’s Pineapple Upside-Down Cake recipe: https://www.bonappetit.com/recipe/pineapple-upside-down-cake-2


    Claire Saffitz’s Fridge-Dive Pesto Pasta recipe: https://www.bonappetit.com/recipe/fridge-dive-pesto-pasta


    Taste: My Life Through Food by Stanley Tucci: https://www.amazon.com/Taste-My-Life-Through-Food/dp/1982168013?asc_campaign=&asc_source=&asc_refurl=https://www.bonappetit.com/story/stanley-tucci-thanksgiving&ascsubtag=61770ed22aa62461f131c295&linkCode=sl1&tag=bapodcasts-20&linkId=46bc32f8e570b522cba622f8b07d6251&language=en_US&ref_=as_li_ss_tl


    Bon Appétit on what Stanley Tucci is doing for Thanksgiving: https://www.bonappetit.com/story/stanley-tucci-thanksgiving


    Science In the Kitchen and the Art of Eating Well by Pellgrino Artusi: https://www.amazon.com/Science-Kitchen-Lorenzo-Italian-Library/dp/0802086578?hvadid=312031138203&hvpos=&hvnetw=g&hvrand=18077107301282618684&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1023191&hvtargid=pla-454049301060&psc=1&linkCode=sl1&tag=bapodcasts-20&linkId=47070fea873e0bf560251f361519cc31&language=en_US&ref_=as_li_ss_tl


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  • 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


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  • 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


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  • 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


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  • Even if you’re not on FoodTok, you probably know it exists . Every day, our algorithms fill our feeds with cooking hacks, recipe walkthroughs, and ambient ASMR moments. We can’t look away, but we also can’t help but wonder: Does any of it actually work? To find out, senior food editor Christina Chaey and BA’s head of video June Kim spent a day cooking meals from TikTok—yes, breakfast, lunch, and dinner. This week on the podcast, they’re reporting on how it went and giving their definitive (read: totally subjective) rankings of some of the platform’s most iconic foods. Along the way, associate editor (and FoodTok creator) Bettina Makalintal joins Amanda to talk about a few of her favorite follows on the app.

    Stuff we talk about in this episode: 


    Emily Mariko’s (@emilymariko) TikTok video for Leftover Salmon Bowls: https://www.tiktok.com/@emilymariko/video/7000469368232512773?is_copy_url=0&is_from_webapp=v1&sender_device=pc&sender_web_id=7005173277049390597


    Amy Wilochowski’s (@amywilochowski) TikTok video for Pesto Eggs : https://www.tiktok.com/@amywilichowski/video/6955536851595758853?referer_url=https%3A%2F%2Fwww.today.com%2F&referer_video_id=6955536851595758853&refer=embed


    Alexandra Johnsson’s (@simplefood4u) Wrap Hack Demonstration TikTok: https://www.tiktok.com/foryou?lang=en&is_copy_url=1&is_from_webapp=v1&item_id=6913548768847727877#/@simplefood4you/video/6913548768847727877


    @liemessa’s original Baked Feta Pasta (uunifeta pasta) recipe and blog post: https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/


    J. Kenji Lopez-Alt’s video on Baked Feta Pasta: https://www.youtube.com/watch?v=U3gvRjIQ6Lo


    Deb Perelman’s Baked Feta with Tomatoes and Chickpeas recipe : https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/


    Bettina Makalintal’s (@bettinamak) TikTok page: https://www.tiktok.com/@bettinamak?


    @eatwkriss’s TikTok page: https://www.tiktok.com/@eatwkriss?


    @oldtimehawkey’s TikTok page: https://www.tiktok.com/@oldtimehawkey?lang=en


    @sxmplyni’s TikTok page: https://www.tiktok.com/@sxmplyni?lang=en


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  • This week, editor in chief Dawn Davis is back for a conversation with chef, writer, and James Beard award winner Bryant Terry about his new cookbook Black Food, a sprawling collection of essays, art, and recipes from more than a hundred Black visionaries across the globe. Our September issue features excerpts and recipes from the book, and with Black Food hitting shelves October 19, we’re welcoming him back to talk about cooking with his family, building communities through food, and whether there’s a wrong way to cook grits.

    Stuff we talk about in this episode:


    BA’s excerpt from Bryant Terry’s Black Food : https://www.bonappetit.com/gallery/bryant-terry-black-food


    Black Food by Bryant Terry : https://amzn.to/3AQO2y7


    More Books by Bryant Terry : https://www.bryant-terry.com/allbooks


    Bryant Terry’s Dirty South Hot Tamales With Jackfruit and Cilantro Sauce recipe: https://www.bonappetit.com/recipe/hot-tamales-with-jackfruit-and-cilantro-sauce


    Nicole A. Taylor’s Cocoa-Orange Catfish recipe: https://www.bonappetit.com/recipe/cocoa-orange-catfish


    Kia Damon’s Sweet Potato Grits recipe: https://www.bonappetit.com/recipe/sweet-potato-grits


    Jocelyn Delk Adams’ Cinnamon-Roll Pound Cake recipe: https://www.bonappetit.com/recipe/cinnamon-roll-pound-cake


    More information on Bryant Terry’s imprint, 4 Color Books: https://sites.prh.com/4-color-books

    More recipes from Bryant Terry


    Grape-Tarragon Spritzer recipe: https://www.bonappetit.com/recipe/grape-tarragon-spritzer


    Bitter Greens With Sweet Mustard Vinaigrette recipe: https://www.bonappetit.com/recipe/bitter-greens-mustard-vinaigrette


    Quick-Pickled Cauliflower recipe: https://www.bonappetit.com/recipe/quick-pickled-cauliflower


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  • As Food People, we know our way around a dinner party—or at least, we did, before we couldn’t attend or throw any for almost two years. During that hosting hiatus we had plenty of time to think about what made dinner parties great but also what made them stressful, exhausting, and way too much work. This week on the show, Amanda talks to Test Kitchen director Chris Morocco and Associate Food Editor Zaynab Issa about the new rules they’re following when it comes to entertaining in a post-lockdown world. They debate outsourcing the main course, skipping dessert, and what makes a “compelling and dynamic” salad. Along the way, we also turn to Katherine Lewin—owner of Big Night, a brilliantly stocked, expertly curated dinner party shop in Brooklyn—for a crash course on cheese and charcuterie.
    Stuff we talk about in this episode:


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



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



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



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



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



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



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



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



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



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



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



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



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



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



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



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



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  • It’s practically impossible to ignore the air fryer. Much like the InstantPot a few years back, these countertop appliances promise us a faster and healthier way to cook: crunchy chicken, golden french fries, crispy vegetables with none of the downsides of deep frying. But how much can an air fryer really change the way you cook and eat? And, like, can you actually fry something with air? This week, Amanda is joined by BA senior staff writer and air fryer enthusiast Alex Beggs to talk about this latest must-have kitchen gadget, whether they can deliver on their promises, and how to decide if it’s worth the price...and the counter space. Along the way, associate food editor Rachel Gurjar stops in to talk about her sesame coconut chicken tenders and brussels sprouts with honey butter recipes (both made for the air fryer, of course). 
    Stuff we talk about in this episode:
    - Gaby Melian’s Instant Pot Pork Carnitas recipe: https://www.bonappetit.com/recipe/instant-pot-pork-carnitas
    - Bon Appétit’s Air Fryer Guide: https://www.bonappetit.com/story/best-air-fryer
    - Beggs’ Air Fryer-Centric Trader Joe’s Reviews: https://www.bonappetit.com/story/trader-joes-spring-2021-reviews
    - Breville Oven Air (Pro): https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&linkCode=sl1&tag=bapodcasts-20&linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&language=en_US&ref_=as_li_ss_tl
    - Breville Mini Smart Oven: https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&enginename=google&mcid=AF_CJ___5370367&product_id=41174425&adtype=pla_with_promotion&product_channel=online&adpos=&creative=499413965194&device=c&matchtype=&network=g&gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&gclsrc=aw.ds&AID=11469020&PID=100023470&SID=100105X1555765X6244e659cde639720abde1811039b21c&source=Commission+Junction&utm_source=Skimlinks&utm_medium=affiliate&utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&utm_content=5370367&cjevent=d2c8479d25f311ec81c4ea710a82b824
    - COSORI Air Fryer Max XL: https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&linkCode=sl1&tag=bapodcasts-20&linkId=70a19e409e6238e97106bc2ce0757d28&language=en_US&ref_=as_li_ss_tl
    - Hetty McKinnon’s Sesame Broccoli and Tofu recipe : https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli
    Some of Andy’s Toast Recipes: 
    - Tomato Toast with Chives and Sesame Seeds: https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds
    - Kimchi Toast: https://www.bonappetit.com/recipe/kimchi-toast
    - Sarah Jampel’s Coconut Tofu Stir-Fry recipe: https://www.bonappetit.com/recipe/coconut-tofu-stir-fry
    - Rachel Gurjar’s Air Fryer Sesame-Coconut Chicken Tenders recipe: https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders
    - Rachel Gurjar’s Crispy Brussels Sprouts with Honey Butter recipe: https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter
    - Rachel Gurjar’s Spiced Potato Wedge Fries with Yogurt Tahini Sauce recipe: https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce
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  • Thanks to both outside influences and native resources, Hawaiian cuisine is incredibly diverse for such a small geographic space. But when you’re Hawai'i’s most well-known chef, everyone expects you to define it. Since beginning his career at a plate lunch restaurant, Sheldon Simeon has been an acclaimed restaurateur, a Top Chef contestant, and (most recently) a cookbook writer. He lives, breathes, and cooks Hawai’i, and this week on the show he’s here to talk about what it means to be a Hawaiian chef. He and Amanda talk about growing up on the islands, his run on Top Chef, and the crossroads he found himself at when it was over. And to spark your travel appetite, he recommends his top food spots on Maui, where he lives now. Restaurants editor Elyse Inamine—who profiled Simeon for our website—pops in along the way to rep for an often-misunderstood Hawaiian ingredient: Spam.

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

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  • Despite her work as a cookbook author, Dr. Jessica B. Harris isn’t a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she’s prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking."

    Stuff we talk about in this episode:
    - A list of Dr. Harris’ literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back
    - Dr. Jessica Harris’ Red Rice recipe
    - Dr. Harris’ New Orleans Restaurant recommendations: 
    - Upperline Restaurant Website
    - Bayona Restaurant Website 
    - Justine Restaurant Website 
    - Bywater American Bistro Website 
    - N7 Restaurant Website 
    - Dr. Jessica B. Harris’ Guide to Black Culinary History 

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  • Whether we’re going back to the office or the classroom or just moving around the world again, for the first time in a long while, we’ve got meal prep on our minds. And it’s making us sweat. We’re supposed to think about what we’re going to eat...in advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit contributor Hetty McKinnon are here to convince us that cooking ahead doesn’t have to be a chore or a bore...as long as you have the right recipes. . Later on, senior commerce editor MacKenzie Chung Fegan stops by to share a few of her favorite items for eating on the go. Listen in for our takes on meal prep vs. meal planning, being a two-freezer household, and how to turn your salad into...a soup???
    Stuff we talk about in this episode:


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



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



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



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



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



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



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



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



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



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



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



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



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



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



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  • In season 2 of In Vogue: The 2000s, we explore how fashion fused with every aspect of pop culture to become a global entertainment engine ubiquitous in culture--impinging on the global consciousness like never before. From Nicholas Ghesquière awakening the sleeping fashion house of Balenciaga, to Vogue putting the couture into Juicy Couture, and discussing Carrie Bradshaw’s influence on trendy 2000s fashion with Sarah Jessica Parker, we cover the iconic looks that defined the decade. Hear how 9/11 led to the creation of the CFDA Vogue Fashion Fund and ushered in the next generation of designers. We examine the colliding worlds of Vogue and Hollywood, and learn how the Met Gala became the Superbowl of fashion. We go behind the scenes of the most iconic fashion shoot of all time, where Annie Leibovitz and Grace Coddington transformed the designers of the decade into the characters of Alice in Wonderland, and sit down with the Brazilian Bombshell herself, Gisele Bündchen, who revolutionized modeling and the fashion industry, while on a meteoric rise to international celebrity status.
    Listen and subscribe wherever you get your podcasts: https://link.chtbl.com/iv-cn-trailer

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  • Tell us you're a food person without TELLING us you're a food person. We'll go first. On this week's show, BA staffers divulge the single moments, winding paths, and everyday habits that make us food people. Associate food editor Rachel Gurjar walks us through how she went from living with her parents in Mumbai to landing her dream job at BA. Contributor DeVonn Francis tells us why, for him, being a food person means caring about far more than what's on the plate. Tune in to hear their stories, and to find out who on the BA staff drinks milkshakes for breakfast, and who lies in bed counting cheeseburgers instead of sheep.
    Stuff we talk about in this episode:


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



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



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



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



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



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  • 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


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  • Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA’s editorial director Amanda Shapiro asks a serious or not-so-serious food question: What’s the best way to grill chicken? Can meal prep be less terrible? Are air fryers worth the hype? In search of answers or at least a spirited debate, she’ll bring in staffers, chefs, writers, and experts from across the culinary universe. Expect strong opinions, tons of recipe inspiration, and more food puns than we'd like to admit.
    Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

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  • Would you change the way you eat in the pursuit of love? Writer and baker Zoe Denenberg tried to go vegan for Ben, the guy she had a crush on, but it didn't get her the result she was hoping for. Read Zoe's essay about what she learned instead, and listen to Zoe and Ben get real with each other on this week's episode of the Healthyish podcast.

    Stuff we talk about in this episode:
    I Went Vegan for Love—And I Won't Do It Again
    Zoe on Instagram

    Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:
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  • If you’re anything like us, it’s been a year of heavy snacking, and we’re NOT mad about it. Snacks are one of life’s greatest joys, and despite what your health teacher may have told you, eating between meals can be a perfectly healthy habit. But as the “functional snack” industry booms, how do we know what’s deliciously healthyish and what’s B.S.? On this episode of the Healthyish podcast, Amanda Shapiro brings in Andrea Henandez, the mind behind the cult-favorite Snaxshot newsletter, and BA senior staff writer and in-house snack expert Alex Beggs to talk about how snacking is taking over our diets and what they’ve been loving and tossing from the snack aisle these days. There may even be some on-mic taste-testing.

    Stuff we talk about in this episode:
    Alex’s story on the science and marketing of crispiness
    Alex’s latest Trader Joe’s Reviews
    Andrea’s Snaxshot Newsletter
    Andrea on Twitter
    Alex on Instagram

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  • What makes a simple summer meal? Amanda Shapiro brings in Test Kitchen Director Chris Morocco and BA Contributing Editor Amiel Stanek to answer this question and walk us through their summer cooking playbook, “Short is Sweet (And Savory!)” in the June/July issue of the magazine and online. We’re talking recipes like a punchy Vietnamese Tomato Salad, Chicken Seekh Kabobs, and a sweet dessert dip (it’s good, we promise!). All of these recipes come together fast with just a few pantry ingredients and tons of fresh produce.

    Stuff We Talk About in This Episode
    Short Is Sweet (And Savory)! Our collection of fast and fresh recipes for when you'd rather be in the pool than by the stove.
    Amiel Stanek on Instagram 
    Chris Morocco on Instagram
    DIY Sour Mix
    Chicken Seekh Kebabs
    Chintan Pandya on Instagram
    Tuk Trey Ping Poh With Pork Chops
    Kreung Cambodia on Instagram
    Vietnamese Tomato Salad
    Ha’s Dac Biet on Instagram
    Stracciatella Fruit Dip
    Kitty’s Market in Hudson, NY

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