Food People by Bon Appétit

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. Learn about your ad choices: dovetail.prx.org/ad-choices

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 Learn about your ad choices: dovetail.prx.org/ad-choices

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. Learn about your ad choices: dovetail.prx.org/ad-choices

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. Learn about your ad choices: dovetail.prx.org/ad-choices

Back by popular demand yet again, the Rice Wizards™ swing by for the fourth installment of their rice podcast. This time, Carla Lalli Music and Amiel Stanek talk about rice beverages, and then sidetrack into tempura, and then, well, you’ll see. Learn about your ad choices: dovetail.prx.org/ad-choices

It turns out that Dave Grohl—yes, that Dave Grohl of the Foo Fighters and Nirvana—is really good at barbecue. Like, owns-a-giant-smoker-and-barbecues-for-hundreds-of-people good. Adam Rapoport talks to Dave about how he got into the craft and how it expanded to Backbeat BBQ, his one-man catering company.One warning: This episode contains quite a bit of profanity, so you may want to save it for later if you’re listening with kids. Learn about your ad choices: dovetail.prx.org/ad-choices

Gabriela Camara opened Contramar in Mexico City when she was only 21-years-old. The landmark restaurant still serves the same super-fresh seafood-forward food it did when it first opened its doors—only now Camara also runs Cala in San Francisco, just published a cookbook, and has a new spot in the works in Los Angeles. Adam Rapoport chats with her about how her career has grown (and, of course, how she makes her guacamole). Learn about your ad choices: dovetail.prx.org/ad-choices

There's nothing more contentious than the criteria for the ideal chocolate chip cookie—which is why Chris Morocco spent two months conceptualizing, researching, developing, and testing his new recipe for our BA's Best collection. This week, Adam Rapoport talks with Chris about what went into each decision he made. After that, we air a conversation from our live show a few weeks back where Chris and Claire Saffitz debate the merits and pitfalls of Tiramisú.Get the recipes from this episode:BA's Best Chocolate Chip CookiesOld-School Tiramisú Learn about your ad choices: dovetail.prx.org/ad-choices

Recently at BA, we noticed all the times we’d go out to dinner and leave talking about...the salad. Just what were chefs doing to make their salads so multi-layered, interesting, and surprising? Turns out, a lot. Here Carla Lalli Music and Molly Baz share tips on how to up your salad-making game to the level of the pros. After that, Adam Rapoport chats with Andy Baraghani about how to buy, wash, store, and cook with herbs.Get the recipes from this episode:Everyday Greens SaladDinner Salad with Radicchio and Roasted Sweet PotatoesScrunched Grapefruit Salad with Grapefruit and ChilesLittle Wedge Salad with Sour Cream DressingIce Water SaladSpicy Cashew Dressing Learn about your ad choices: dovetail.prx.org/ad-choices

BA contributing writer Priya Krishna just released her first cookbook, Indian-ish: Recipes and Antics from a Modern American Family. Priya collaborated with her mother, Ritu, whose recipes combine Indian dishes and techniques with ingredients from all over (like roti pizza!). Senior staff writer Alex Beggs talks to Priya about testing those recipes in her childhood kitchen and how the book is one piece of a bigger conversation about the landscape of Indian food. Learn about your ad choices: dovetail.prx.org/ad-choices