Afleveringen
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It’s the last episode of Season 1! And to wrap things up, we’re tackling a question that, frankly, we ask ourselves a lot: How do we take a bunch of ideas, inspirations, recipes, and themes and turn them into a print issue almost every single month? Is it magic? Sort of! This week, we’re pulling back the curtain on the development process for our June/July combined issue (yes, we plan that far ahead). From choosing a theme to pitching ideas to actually developing a recipe, this is how it all happens. With test kitchen director Chris Morocco and special guest Asha Loupy, whose new popcorn chicken recipe is exactly what your Sunday needs, whether there’s a game on or not.
Stuff we talk about in this episode:
Check out BA’s June/July issue (discussed in this episode), coming to newsstands in 4 months!Asha Loupy’s Harissa Honey Popcorn Chicken recipe https://www.bonappetit.com/recipe/popcorn-chickenAsha Loupy’s Cabbage Roll Casserole recipe https://www.bonappetit.com/recipe/cabbage-roll-casseroleAsha Loupy’s recent BA articles https://www.bonappetit.com/contributor/asha-loupyBon Appétit and Epicurious are joining forces to bring great cooking tools to help you along in the kitchen. Subscribe online for unlimited access to more than 50,000 recipes across Bon Appétit AND Epicurious.
For a transcript of this episode, please follow this link.
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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_linkLooking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more.
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Zijn er afleveringen die ontbreken?
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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-joesLooking 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.
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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-cheeseTo Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqRRecipes 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-h1penyHetty McKinnon’s Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872Priya Krishna’s Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-fetaKendra Vaculin’s Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-articleBrooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneerShilpa Uskokovic’s Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeasHetty McKinnon’s Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beansNow Serving - Los Angeles websiteKen and Michelle’s Cookbook Recommendations:
Everyone’s Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANbAloha Kitchen: Recipes from Hawai’i by Alana Kysar https://amzn.to/3FDEGZ0Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8*(When you buy something through our links, we earn an affiliate commission.)
Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more.
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It’s New Year's resolution season, which has a lot of us thinking about eating healthier. That word, “healthy,” can mean so many different things to so many different people—so much so that finding a good definition can be pretty tough. But senior food editor Christina Chaey's new series of recipes from our annual Healthyish issue are a good starting point. This week on the podcast, Christina joins Amanda to talk through what she’s been cooking so far in 2022, then associate editor Ali Francis stops by to talk medicinal mushrooms, comfort foods, and more wellness trends we’re expecting to see a lot of in the year to come.
Stuff we talk about in this episode:
Christina Chaey’s Sticky and Spicy Baked Cauliflower recipe : https://www.bonappetit.com/recipe/sticky-and-spicy-baked-cauliflowerChristina Chaey’s Cheesy Tomato Beans with Broccoli Rabe recipe: https://www.bonappetit.com/recipe/cheesy-tomato-beans-with-broccoli-rabeAli Francis’ 2022 Health Trend Predictions:
Golde Shroom Shield: https://fave.co/33kZgzHRASA Original – Adaptogenic Mushroom Coffee Alternative: https://amzn.to/3F6b5XSSnow Days Pizza Bites website : https://fave.co/3HUAZzNGoodles website: https://goodles.com/GIGANTIC! Candy website: https://giganticcandy.com/FLO Vitamins : https://flovitamins.com/products/flo-pms-gummy-vitamins?variant=32465558831207¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQiAweaNBhDEARIsAJ5hwbd_X2bkoTjFdSkrt6ILX0BhsOE-zlkXjbUnlA-4MGixvk17wNSJDW0aAo1XEALw_wcBPhasey Seed Cycling Blend : https://amzn.to/3Fe1tdwChristina Chaey’s Chicken Soup with Rice Noodles and Scallion Crisp recipe : https://www.bonappetit.com/recipe/chicken-soup-with-rice-noodles-and-scallion-crispChristina Chaey’s Adonis Spritz recipe : https://www.bonappetit.com/recipe/adonis-spritz*(When you buy something through our links, we earn an affiliate commission.)
For a transcript of this episode, please follow this link.
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It’s that old, familiar season, and we’re not just talking about eggnog, we’re talking about the season of “Best Of” lists. Here at BA, we’ve got plenty of best recipe round-ups in the pipeline, but those lists only tell half the story. In our eyes, the best recipes aren’t always the ones that “break the internet” (though sometimes they are—we’re looking at you Caramel Apple Cookies). They’re the ones that surprised us, taught us something new, or became our back-pocket go-tos week after week and month after month. This week, Amanda is joined by senior cooking editor Sarah Jampel and Test Kitchen director Chris Morocco to talk about which of this year’s recipes have stuck with them most. The result is a Best Of list that’s a bit less objective, a lot more opinionated, but still extremely delicious. Then, associate food editor Kendra Vaculin is back to talk about her favorite holiday recipes for kids.
Stuff we talk about in this episode:
BA's official Top Ten Recipes List of 2021: https://bonappetit.com/gallery/most-popular-recipes-2021Roxanna Jullapat’s Granola Scones recipe: https://www.bonappetit.com/recipe/granola-sconesBon Appétit on Roxanna Jullapat’s Book, Mother Grains: https://www.bonappetit.com/story/mother-grains-roxana-jullapatShilpa Uskokovic’s Air Fryer Chile-Honey-Glazed Fries recipe : https://www.bonappetit.com/recipe/chile-honey-glazed-friesHetty McKinnon’s Pea and Ricotta Potstickers With Homemade Dumpling Wrappers recipe: https://www.bonappetit.com/recipe/pea-and-ricotta-potstickersDumpling Articles from Hetty McKinnon: How to Fold Dumplings For Novices and Experts with Hetty McKinnon: https://www.bonappetit.com/story/dumpling-folding-guideThe Many Ways to Cook Dumplings, Explained: https://www.bonappetit.com/story/dumpling-cooking-methodsHetty’s 12 Tips for Homemade Dumplings : https://www.bonappetit.com/story/dumpling-making-tipsHetty McKinnon’s article on the dumpling dowel: https://www.bonappetit.com/story/dumpling-dowelKelly Janke’s Salted Caramel Apple Cookies recipe : https://www.bonappetit.com/recipe/salted-caramel-apple-cookiesRachel Gurjar’s Yogurt-Marinated Mushrooms With Flatbread recipe: https://www.bonappetit.com/recipe/yogurt-marinated-mushrooms-with-flatbreadAndy Baraghani’s Za’atar Chicken Cutlets With Cabbage Salad recipe: https://www.bonappetit.com/recipe/zaatar-chicken-cutlets-with-cabbage-saladAsha Loupy’s Cheesy Tomato Hand Pies recipe: https://www.bonappetit.com/recipe/cheesy-tomato-hand-piesRed Jacket Orchards (Sarah’s Choice Apple Cider) website: https://redjacketorchards.com/Kendra Vaculin’s Recipes for Cooking with KidsCandy Cane Ice Cream in a Bag : https://www.bonappetit.com/recipe/candy-cane-ice-cream-in-a-bagSohla El-Waylly’s Salty-Sweet Party Mix: https://www.bonappetit.com/recipe/sweet-and-savory-miso-party-mixBA Party Mix: https://www.bonappetit.com/recipe/ba-party-mixSplatter Paint Sugar Cookies: https://www.bonappetit.com/recipe/spatter-paint-sugar-cookiesLooking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more.
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Drew Barrymore didn’t always love to cook. When she first lived alone, at 14 years old, she stuck to instant ramen, boxed mac and cheese, and egg-in-the-hole toasts. But as an adult, sharing food with her friends and loved ones has become one of her favorite things, and her close friend and personal chef Pilar Valdes is a big reason why. The pair met in the midst of major life transitions, and they found solace and inspiration together in the kitchen. This week, they’re on the pod with host Amanda Shapiro talking about friendship, food preferences, and their new cookbook, Rebel Homemaker: Food, Family and Life.
Stuff we talk about in this episode:
Rebel Homemaker: Food, Family, Life by Drew Barrymore and Pilar Valdes: https://amzn.to/3Ey6dv2Pilar’s Catering Company, Kickshaw Cookery: http://kickshawcookery.com/Drew Barrymore’s Kitchenware Collection, Beautiful: https://cookwithbeautiful.com/Frankie & Olive’s Roast Chicken Recipe: https://thehappyfoodie.co.uk/recipes/frankie-and-olives-roast-chicken/Drew and Pilar Make Turkey Roulade (Video): https://www.thedrewbarrymoreshow.com/videos/drew-and-pilar-valdes-make-turkey-roulade-and-corn-casserole*(When you buy something through our links, we earn an affiliate commission.)
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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” NewsletterSahara Bohoskey’s Marinated Peppers with Basil and Garlic recipe: https://www.bonappetit.com/recipe/peperoniJustin Lee’s Crunchy Greens With Fat Choy Ranch recipe: https://www.bonappetit.com/recipe/crunchy-greens-with-fat-choy-ranchGerardo Gonzalez’s Beer-and-Orange-Marinated Roast Chicken recipe: https://www.bonappetit.com/recipe/beer-and-orange-marinated-roast-chickenCheryl Day’s Pineapple Upside-Down Cake recipe: https://www.bonappetit.com/recipe/pineapple-upside-down-cake-2Claire Saffitz’s Fridge-Dive Pesto Pasta recipe: https://www.bonappetit.com/recipe/fridge-dive-pesto-pastaTaste: 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_tlBon Appétit on what Stanley Tucci is doing for Thanksgiving: https://www.bonappetit.com/story/stanley-tucci-thanksgivingScience In the Kitchen and the Art of Eating Well by Pellgrino Artusi: https://www.amazon.com/Science-Kitchen-Lorenzo-Italian-Library/dp/0802086578?hvadid=312031138203&hvpos=&hvnetw=g&hvrand=18077107301282618684&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1023191&hvtargid=pla-454049301060&psc=1&linkCode=sl1&tag=bapodcasts-20&linkId=47070fea873e0bf560251f361519cc31&language=en_US&ref_=as_li_ss_tl*(When you buy something through our links, we earn an affiliate commission.)
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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/3EaNyFABaking 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/cookieDorie’s World Peace Cookie recipe: https://www.bonappetit.com/recipe/world-peace-cookiesDorie 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-cookiesDorie Greenspan’s Cocoa-Cornmeal Biscotti recipe: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscottiDorie Greenspan’s Iced Spiced Hermits recipe : https://www.bonappetit.com/recipe/iced-spiced-hermitsDorie’s Bulletin, xoxoDorie: https://doriegreenspan.bulletin.com/Bon Appétit’s Gift Guides 2021: https://www.bonappetit.com/entertaining-style/gift-guidesAlex Beggs’ Cookbook Gift Guide: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guideMacKenzie’s Gift Recommendations:
Hestan NanoBond Titanium Essential Pan: https://amzn.to/3EcB686Mortadella Pool Float : https://www.katiekimmel.com/items/mortadella-pool-floatSupra Endura Beeswax Food Wraps: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-packPura Salsa Macha : https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&sscid=b1k5_11agp8GE Profile Opal Nugget Ice Maker: https://amzn.to/2ZIkne6To Asia, With Love by Hetty McKinnon: https://amzn.to/3xCjMqR*(When you buy something through our links, we earn an affiliate commission.)
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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-simplifiedMore on Cheryl Day’s Desserts : https://www.bonappetit.com/story/cheryl-day-southern-bakingDiana Yen’s Pumpkin-Tahini Mousse Pie recipe: https://www.bonappetit.com/recipe/pumpkin-tahini-mousse-pieKendra Vaculin’s Kale Salad With Pecan Vinaigrette recipe : https://www.bonappetit.com/recipe/kale-salad-with-pecan-vinaigretteKendra Vaculin’s Green Beans and Mushrooms With Crispy Shallots recipe: https://www.bonappetit.com/recipe/green-beans-and-mushrooms-with-crispy-shallotsKendra Vaculin’s Stuffing Biscuits recipe : https://www.bonappetit.com/recipe/stuffing-biscuitsKendra Vaculin’s Twice-Roasted Squash With Vanilla, Maple, and Chile recipe: https://www.bonappetit.com/recipe/twice-roasted-squash-with-vanilla-maple-and-chileKendra Vaculin’s Sheet-Pan Turkey and Gravy recipe: https://www.bonappetit.com/recipe/sheet-pan-turkey-and-gravyNordic Ware Half Sheet Pan: https://market.bonappetit.com/products/half-sheet-1Nordic Ware Baking and Cooling Grid : https://market.bonappetit.com/products/large-baking-cooling-grid-1Chris Morocco’s Burnished Potato Nuggets recipe: https://www.bonappetit.com/recipe/burnished-potato-nuggets -
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-popupsBridgetown Roti website: https://www.bridgetownroti.com/Brandoni Pepperoni website: https://www.brandoni-pepperoni.com/About Chef Craig Wong: https://chefcraigwong.com/aboutSanta Monica Farmers Market: https://www.smgov.net/Departments/pcd/farmercontent.aspx?id=10039Crafted Kitchen LA website: https://www.craftedkitchenla.com/the-kitchensRashida Holmes and Bridgetown Roti – @bridgetownrotiBrandon Gray and Brandoni Pepperoni – @la_brandoni_pepperoniFor a transcript of this episode, please follow this link.
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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-martiniBon Appetit’s Classic Martini recipe: https://www.bonappetit.com/recipe/classic-martini-2Bon Appétit’s How To Speak Fluent Martini: https://www.bonappetit.com/story/how-to-make-a-martiniAndrea Hernandez’s Snaxshot: https://www.snaxshot.com/Timothée Chalamet and Larry David: https://www.gq.com/story/timothee-chalamet-larry-david-new-yorkAlex Beggs’ Latest Articles : https://www.bonappetit.com/contributor/alex-beggsAmiel Stanek’s Latest Articles: https://www.bonappetit.com/contributor/amiel-stanekChristina Chaey’s Latest Articles: https://www.bonappetit.com/contributor/christina-chaeyFor a transcript of this episode, please follow this link.
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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=7005173277049390597Amy 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=embedAlexandra 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=U3gvRjIQ6LoDeb 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=enFor a transcript of this episode, please follow this link.
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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-foodBlack Food by Bryant Terry : https://amzn.to/3AQO2y7More Books by Bryant Terry : https://www.bryant-terry.com/allbooksBryant Terry’s Dirty South Hot Tamales With Jackfruit and Cilantro Sauce recipe: https://www.bonappetit.com/recipe/hot-tamales-with-jackfruit-and-cilantro-sauceNicole A. Taylor’s Cocoa-Orange Catfish recipe: https://www.bonappetit.com/recipe/cocoa-orange-catfishKia Damon’s Sweet Potato Grits recipe: https://www.bonappetit.com/recipe/sweet-potato-gritsJocelyn Delk Adams’ Cinnamon-Roll Pound Cake recipe: https://www.bonappetit.com/recipe/cinnamon-roll-pound-cakeMore information on Bryant Terry’s imprint, 4 Color Books: https://sites.prh.com/4-color-booksMore recipes from Bryant TerryGrape-Tarragon Spritzer recipe: https://www.bonappetit.com/recipe/grape-tarragon-spritzerBitter Greens With Sweet Mustard Vinaigrette recipe: https://www.bonappetit.com/recipe/bitter-greens-mustard-vinaigretteQuick-Pickled Cauliflower recipe: https://www.bonappetit.com/recipe/quick-pickled-cauliflower*(When you buy something through our links, we earn an affiliate commission.)
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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-ribsChris Morocco’s BA’s Best Lasagna recipe: https://www.bonappetit.com/recipe/ba-best-lasagnaAndy Baraghani’s BA’s Best Bolognese recipe: https://www.bonappetit.com/recipe/bas-best-bologneseChris Morocco’s Weeknight Ragù recipe: https://www.bonappetit.com/recipe/weeknight-raguCamille Becerra (De Maria, NY)’s Bitter Greens and Avocado Salad with Seaweed recipe: https://www.bonappetit.com/recipe/bitter-greens-and-avocado-salad-with-seaweedCamille Becarra’s tips for a compelling and dynamic salad: https://www.bonappetit.com/story/chicory-2017-vegetable-of-yearChris Morocco’s Radicchio Salad with Pickled Grapes and Goat Cheese recipe: https://www.bonappetit.com/recipe/radicchio-salad-with-pickled-grapes-and-goat-cheeseMolly Baz’s Anything-Goes Green Goddess Salad recipe: https://www.bonappetit.com/recipe/green-goddess-saladRick Martinez’s Obscenely Chocolatey Chocolate Cookies recipe: https://www.bonappetit.com/recipe/double-dark-chocolate-cookiesMina Stone’s Super Lemony Olive Oil Cake recipe: https://www.bonappetit.com/recipe/super-lemony-olive-oil-cakeHow to Turn a Cheese Plate Into a Main Event: https://www.bonappetit.com/story/cheese-plate-partyBig 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-partiesNew Rules for Dinner Partying, (Emphasis on “Partying”): https://www.bonappetit.com/story/dinner-party-rules -
It’s practically impossible to ignore the air fryer. Much like the InstantPot a few years back, these countertop appliances promise us a faster and healthier way to cook: crunchy chicken, golden french fries, crispy vegetables with none of the downsides of deep frying. But how much can an air fryer really change the way you cook and eat? And, like, can you actually fry something with air? This week, Amanda is joined by BA senior staff writer and air fryer enthusiast Alex Beggs to talk about this latest must-have kitchen gadget, whether they can deliver on their promises, and how to decide if it’s worth the price...and the counter space. Along the way, associate food editor Rachel Gurjar stops in to talk about her sesame coconut chicken tenders and brussels sprouts with honey butter recipes (both made for the air fryer, of course).
Stuff we talk about in this episode:
- Gaby Melian’s Instant Pot Pork Carnitas recipe: https://www.bonappetit.com/recipe/instant-pot-pork-carnitas
- Bon Appétit’s Air Fryer Guide: https://www.bonappetit.com/story/best-air-fryer
- Beggs’ Air Fryer-Centric Trader Joe’s Reviews: https://www.bonappetit.com/story/trader-joes-spring-2021-reviews
- Breville Oven Air (Pro): https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&linkCode=sl1&tag=bapodcasts-20&linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&language=en_US&ref_=as_li_ss_tl
- Breville Mini Smart Oven: https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&enginename=google&mcid=AF_CJ___5370367&product_id=41174425&adtype=pla_with_promotion&product_channel=online&adpos=&creative=499413965194&device=c&matchtype=&network=g&gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&gclsrc=aw.ds&AID=11469020&PID=100023470&SID=100105X1555765X6244e659cde639720abde1811039b21c&source=Commission+Junction&utm_source=Skimlinks&utm_medium=affiliate&utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&utm_content=5370367&cjevent=d2c8479d25f311ec81c4ea710a82b824
- COSORI Air Fryer Max XL: https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&linkCode=sl1&tag=bapodcasts-20&linkId=70a19e409e6238e97106bc2ce0757d28&language=en_US&ref_=as_li_ss_tl
- Hetty McKinnon’s Sesame Broccoli and Tofu recipe : https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli
Some of Andy’s Toast Recipes:
- Tomato Toast with Chives and Sesame Seeds: https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds
- Kimchi Toast: https://www.bonappetit.com/recipe/kimchi-toast
- Sarah Jampel’s Coconut Tofu Stir-Fry recipe: https://www.bonappetit.com/recipe/coconut-tofu-stir-fry
- Rachel Gurjar’s Air Fryer Sesame-Coconut Chicken Tenders recipe: https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders
- Rachel Gurjar’s Crispy Brussels Sprouts with Honey Butter recipe: https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter
- Rachel Gurjar’s Spiced Potato Wedge Fries with Yogurt Tahini Sauce recipe: https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce
*(When you buy something through our links, we earn an affiliate commission.)
For a transcript of this episode, please follow this link.
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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/
*(When you buy something through our links, we earn an affiliate commission.)
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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
Apple Podcasts: http://listen.bonappetit.com/ba-appleSpotify: https://link.chtbl.com/ba-spotifyStitcher: http://listen.bonappetit.com/ba-stitcher -
Despite her work as a cookbook author, Dr. Jessica B. Harris isn’t a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she’s prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking."
Stuff we talk about in this episode:
- A list of Dr. Harris’ literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back
- Dr. Jessica Harris’ Red Rice recipe
- Dr. Harris’ New Orleans Restaurant recommendations:
- Upperline Restaurant Website
- Bayona Restaurant Website
- Justine Restaurant Website
- Bywater American Bistro Website
- N7 Restaurant Website
- Dr. Jessica B. Harris’ Guide to Black Culinary History
*(When you buy something through our links, we earn an affiliate commission.)
Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople
Apple Podcasts: http://listen.bonappetit.com/ba-appleSpotify: https://link.chtbl.com/ba-spotifyStitcher: http://listen.bonappetit.com/ba-stitcher -
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-editChristina Chaey on meal-prepping for one: https://www.bonappetit.com/story/how-to-meal-prep-for-oneHetty’s Peanut Butter Noodles With Cucumbers recipe: https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbersHetty’s Cashew Cream recipe: https://www.bonappetit.com/recipe/cashew-creamHetty’s Broccoli and Cashew Soup recipe: https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soupHetty’s Creamy Cashew Udon With Crispy Mushrooms recipe: https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushroomsHetty’s Roasted Carrots and Chickpeas With Herby Cashew Cream recipe: https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-creamShilpa Uskokovic’s Burnt Orange and Coriander Pork recipe: https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-porkLekue Jar To Go: https://amzn.to/3kQyJzIINKA Silverware: https://fave.co/3zCVmxCINKA Lunch Kit: https://fave.co/3t4D9XlKlean Kanteen Food Storage Containers (Collection): https://fave.co/3DBZX5uThe Bon Appétit Guide to Actually Enjoying Your Lunch at Work: https://www.bonappetit.com/gallery/guide-to-lunch-at-workMore from BA on the Klean Kanteen Lunch Containers: https://www.bonappetit.com/story/klean-kanteen-containers*(When you buy something through our links, we earn an affiliate commission.)
Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople
Apple Podcasts: http://listen.bonappetit.com/ba-appleSpotify: https://link.chtbl.com/ba-spotifyStitcher: http://listen.bonappetit.com/ba-stitcher - Laat meer zien
