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Bon Appétit Magazine: Recipes, Cooking, Entertaining

Bon Appétit Magazine: Recipes, Cooking, Entertaining
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Bon Appétit Magazine: Recipes, Cooking, Entertaining




Episode 160: Ruth Rogers and The River Cafe

Ruth 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.


Episode 159: On Salt

Salt 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.


Episode 158: Cast-Iron Skillets Are Forever

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


Episode 157: The Way We Cook Now

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


Episode 156: The Shib Sibs REALLY Love Food

Olympic 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.)


Episode 155: A (Kind Of) Farewell

After 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.


Episode 154: A Totally Obsessive Guide to Sandwiches

We 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.)


Episode 153: A Perfect Pot of Rice

Rice is seemingly simple, and yet even experienced cooks can find it daunting. Do you rinse? Do you add salt? What's your ratio of water to grain? This week, we're here to answer those questions. After that, we're talking the Oscars with Vanity Fair's Richard Lawson because food and movies go together like popcorn and peanut M&Ms.


Episode 152: JJ Johnson

JJ Johnson was the chef at Harlem's sister restaurants, The Cecil and Minton's, where he honed his point of view in the kitchen, inspired by the African diaspora. He recently left to find his own footing in the culinary world. We talk to JJ about what to expect from his forthcoming restaurant, his recently-published cookbook, and his love of 90’s hip hop and R&B.


Episode 151: Liquid Gold

Olive oil is one of the most-used ingredients in our kitchens, but do you really know what to look for when buying a bottle, or how best to store it? This week, we make sure you do. Then, senior food editor Andy Baraghani talks about how his upbringing in a Persian-American household and his travels around the Middle East have influenced his cooking.


Episode 150: The Best Lasagna Ever

It took a lot of trials and tribulations to create BA's Best Lasagna. Test kitchen editor Chris Morocco tells the tale of perfect bolognese sauce, the creamiest bechamel, and more. Then, we go deep on sous vide cooking at home. We promise it's not nearly as intimidating as it sounds. Get the recipes from this episode: BA's Best Lasagna Simple Sous Vide Steak Sous Vide Chicken with Pesto Sous Vide Sweet and Spicy Pork Belly Sous Vide Salmon with Lemon and Dill


Episode 149: Christina Tosi Is the Queen of Sugar

Milk Bar chef and owner Christina Tosi went from college math major to culinary school to working in some of the best fine-dining restaurants in NYC. This week, she talks about her nontraditional path into the kitchen, what it's like to run a booming business, and just how much she loves cake.


Episode 148: The Ultimate Super Bowl Menu

What are the absolute best foods to eat while watching the Super Bowl? We pit them against each other—think chips & guac, cheesesteaks, chili, wings, and a whole lot more. The end result is a menu that might be as close to perfection as possible. Get the recipes from this episode: Bob Armstrong's Chili con Queso Grandma Knowlton's Pimiento Cheese Fully Loaded Black Bean Nachos with Red and Green Salsas BA's Best Guacamole BA's Best Buffalo Wings Sausage Meatball...


Episode 147: Gender & Power in Restaurants

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


Episode 146: The Winter Clean

It's all about organization this week. Julie Carson, the founder and editor of the home site Remodelista, shares tips, hacks, and design ideas for making the most out of your kitchen. Then, senior editor Amiel Stanek goes deep on cleaning your freezer, and tackling your cluttered drawers and cabinets.


Episode 145: The Feel Good Food Plan

So, we ate a lot of holiday cookies. But now it's a new year and we're trying to feel good. Enter the Feel Good Food Plan, two weeks of dinner recipes, lunch prep, mindfulness ideas, and more. This week we're talking all about it. After that, we go deep on how to make chicken breasts delicious. Get the recipes from this episode: Feel Good Food Plan Master Poached Chicken Chicken with Crispy Rice 12-Minute Saucy Chicken Breasts with Limes Kids' Chicken Katsu Pietro's Chicken Parmesan


Episode 144: The Best (and Worst) of the Year

Andrew Knowlton and Julia Kramer talk about what they'd like to see more of in 2018 (tinned fish and Detroit-style pizza, please!), as well as what trends they're so over (goodbye to sunchokes and weird desserts).


Episode 143: Feasting on Seven Fishes... and Monkey Bread

Carla Lalli Music talks about the Feast of the Seven Fishes—both the rather complicated menu her family has been making every year since she was a kid, and the pared down version we developed here in the BA test kitchen. Then, it's Claire Saffitz on warm, buttery, cinnamon-y, pull-apart monkey bread. Get the recipes from this episode: Feast of the Seven Fishes Monkey Bread


Episode 142: Brisket & Latkes

First, we go through a couple of methods for getting that big piece of brisket just right—one from Adam Rapoport's mom, and one from Mamaleh's deli in Cambridge, Mass. Then, Missy Robbins, chef at Lilia in Brooklyn, talks latkes. We've got a couple of methods here, too. Again, one from Adam's mom (are you sensing a theme?), and the other, a slightly less traditional, Italian-leaning recipe from Missy. Get the recipes from this episode: Mamaleh's Brisket Adam and Maxine's Famous...


Episode 141: Dorie Greenspan Loves Butter

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


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