291 episodes

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.

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    • Arts
    • 5.0 • 3 Ratings

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.

    How do recipes hold us back? An interview with Dr. Jessica B. Harris

    How do recipes hold us back? An interview with Dr. Jessica B. Harris

    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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    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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    • 33 min
    How do we make meal prep less depressing?

    How do we make meal prep less depressing?

    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



    *(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-apple


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    Stitcher: http://listen.bonappetit.com/ba-stitcher



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    • 37 min
    Introducing In Vogue: The 2000s

    Introducing In Vogue: The 2000s

    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

    Apple Podcasts: listen.vogue.com/iv-apple-podcasts


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    • 1 min
    What makes us Food People (not Foodies, never Foodies)?

    What makes us Food People (not Foodies, never Foodies)?

    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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    • 31 min
    What's the Best Way to Grill a Chicken?

    What's the Best Way to Grill a Chicken?

    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


    (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

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    • 29 min
    Introducing Food People

    Introducing Food People

    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

    Apple Podcasts: http://listen.bonappetit.com/ba-apple


    Spotify: https://link.chtbl.com/ba-spotify


    Stitcher: http://listen.bonappetit.com/ba-stitcher



    Learn more about your ad choices. Visit podcastchoices.com/adchoices

    • 1 min

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