Food People by Bon Appétit

Bon Appétit
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Food People by Bon Appétit

Everyone is a Food Person. On every episode of Food People, we talk about how we eat and why food matters. Join Bon Appetit’s Editor-in-Chief Jamila Robinson and the magazine’s editors as we bring you interviews with renowned voices from the food world, behind-the-scenes details into how the magazine is made, and insight from our latest stories. 

  1. 4 HR AGO

    Dr. Vivek Murthy Shares His Recipes For Connection

    Jamila sits down with the 19th and 21st United States Surgeon General Dr. Vivek Murthy to discuss the loneliness epidemic - and how gathering with friends and loved ones over food is the best way to combat it. Learn more about Dr. Murthy's work by reading Recipes for Connection and checking out projectgather.org.

    29 min

  2. 13 NOV

    Ayesha Curry and Sydel Curry-Lee Talk Wine and Women

    Jamila sits down with Ayesha Curry and Sydel Curry-Lee, co-founders of luxury wine brand Domaine Curry. The sisters-in-law talk about their relationship to food and drink as busy parents and entrepreneurs, and why being from a family famous for its men inspired them to build something for their daughters and nieces.

    25 min

  3. 30 OCT

    Chef Dominique Crenn Lives in the Future

    Jamila sits down with Chef Dominique Crenn, the first female chef in the U.S. to earn 3 Michelin stars. They talk about the future of gender equity in the restaurant industry, Crenn's regenerative farm, and why we should look to the wisdom of how our grandmothers cooked and ate in order to preserve the environment.

    29 min

  4. 24 OCT

    Reintroducing Food People!

    Everyone is a Food Person. On every episode of Food People, we talk about how we eat and why food matters. Join Bon Appetit’s Editor-in-Chief Jamila Robinson and the magazine’s editors as we bring you interviews with renowned voices from the food world, behind-the-scenes details into how the magazine is made, and insight from our latest stories.

    2 min

  5. 14/11/2022

    How does a Bon Appétit issue get made?

    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-chicken Asha Loupy’s Cabbage Roll Casserole recipe https://www.bonappetit.com/recipe/cabbage-roll-casserole Asha Loupy’s recent BA articles https://www.bonappetit.com/contributor/asha-loupy Bon 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.

    37 min

  6. 14/11/2022

    What are the foods that made us fall in love?

    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_link Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more.

    32 min

  7. 14/11/2022

    Why are people obsessed with Trader Joe's?

    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-joes Looking 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.

    29 min

  8. 14/11/2022

    What are our secret weapon ingredients?

    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-cheese To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR Recipes 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-h1peny Hetty McKinnon’s Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872 Priya Krishna’s Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta Kendra Vaculin’s Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer Shilpa Uskokovic’s Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas Hetty McKinnon’s Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans Now Serving - Los Angeles website Ken and Michelle’s Cookbook Recommendations:  Everyone’s Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb Aloha Kitchen: Recipes from Hawai’i by Alana Kysar  https://amzn.to/3FDEGZ0 Thank 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.

    36 min
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About

Everyone is a Food Person. On every episode of Food People, we talk about how we eat and why food matters. Join Bon Appetit’s Editor-in-Chief Jamila Robinson and the magazine’s editors as we bring you interviews with renowned voices from the food world, behind-the-scenes details into how the magazine is made, and insight from our latest stories. 

Information

  • Creator
    Bon Appétit
  • Years Active
    2022 - 2024
  • Episodes
    311
  • Rating
    Clean
  • Copyright
    © Condé Nast. All rights reserved. 505289
  • Show Website
    Food People by Bon Appétit

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