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Bon Appétit Foodcast

Author: Bon Appétit

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The Bon Appétit Foodcast features interviews with chefs, writers, and well, anyone who has something cool to say about food. Episodes air every Wednesday.
234 Episodes
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Lulu Wang, the director and writer of the"The Farewell,"  thought a lot about food while making her film. It's based on what happened in her own life: a Chinese family coming together under the guise of a fake wedding to say goodbye to their grandmother—the family matriarch and the only person that doesn't know she only has a few weeks to live. Then, Healthyish editor Amanda Shapiro gives us the low down on her favorite recipes from the Farmers Market Challenge.   Get the recipes from this episode:Pork Soup DumplingsThe Healthyish 2019 Farmers Market ChallengeSummer Squash and Basil PastaPasta with No-Cook Tomato Sauce
Carla Lalli Music and Chris Morocco sing the praises of chopsticks and discuss its versatility in the kitchen. After that, Carla chats with Gaby Melian about what her job as our test kitchen manager entails.P.S. These are the beautiful plating chopsticks Chris talks about.
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 HoagieTomato GaletteTomatoes with Fig and ProsciuttoSpaghetti with No-Cook PuttanescaTomato Salad with Warm Basil DressingCheesy Stuffed TomatoesTomato and Parmesan Risotto
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!
Episode 227: Life's a Picnic

Episode 227: Life's a Picnic

2019-07-1700:38:501

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.
We now have three pesto recipes on our website: classic green, spicy red, and creamy white. (You're welcome.) Andy Baraghani, Molly Baz, and Carla Lalli Music explain the process behind each version they developed and even get a little existential (what even is pesto?).Get the recipes from this episode:BA's Best PestoRed Pesto PastaWhite Pesto
Adam Rapoport sits down with chefs Riad Nasr and Lee Hanson to talk about Frenchette, their new-wave French brasserie that's become one of the hardest reservations to get in New York City. After cooking together for decades at local institutions, Nasr and Hanson finally decided to open up a place of their own. Little did they knew how long Frenchette would take—and how much of a hit it would be.
Conventional wisdom holds that marinating and grilling are always to be done in that order: the former before the latter. But why, really, when the moisture and sugar in most marinades can actually cause a protein to simultaneously steam and burn without ever truly searing? Adam Rapoport and Carla Lalli Music discuss recipes that flip the script. After that, Amiel Stanek goes over the basics of charcoal grilling.Get the recipes from this episode:Grilled Swordfish with Tomatoes and OreganoGrilled Summer Squash and Red Onion with FetaGrilled Chicken with Lemon and ThymeSoy Sauce-Marinated Grilled Flank Steak and ScallionsJalapeño-Marinated Grilled Pork ChopsGrilled Red Snapper with Green Beans and Lime
Akira Akuto and Nick Montgomery are the chef/owners of Konbi, a tiny Japanese sandwich shop in Los Angeles. Maybe you’ve seen the cross-section of their now-famous egg salad sandwich on Instagram. Deputy editor Julia Kramer chats with the team behind the hit restaurant to get their sandwich secrets.
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.
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Comments (9)

Diane Grenier

is it me or is there a lot of sexual innuendos with chop sticks!

Aug 12th
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Yana Kim

soak rice in water and leave in fridge... sometimes white people just go too far lol

Jun 6th
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Rebecca MA

It really bothers me that Adam keeps interrupting her, and a lot of his other guests. It's not very respectful.

May 10th
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James Clem

xphhnk it y you

Feb 13th
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S Hise

thanks

Jan 6th
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Crackracket YTB

Does it have Brad Leone in it?

Jan 3rd
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The One

Just discovered this podcast and it is really entertaining!

Nov 22nd
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Mary Haire

this is The Best podcast! I look forward to it every Wednesday.

Nov 18th
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Tanna Martin

great podcast walking through cooking techniques for the home cook!

Aug 3rd
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