Food People by Bon Appétit

Chef Ludo Lefebvre talks about his fried chicken obsession, the Los Angeles food scene, and his love for butter(okay fine, but he loves salad too). Learn about your ad choices: dovetail.prx.org/ad-choices

Associate editor Amiel Stanek and chef Lauren Schaefer break down how to host a dinner party without breaking the bank, but still leaving your friends seriously impressed. After that, cocktail aficionado Brad Thomas Parsons takes us through his new cookbook all about amaro, the bittersweet liqueur you should be drinking. Learn about your ad choices: dovetail.prx.org/ad-choices

Chef and restaurateur Nancy Silverton talks about her new cookbook, how to host the best dinner party for lots of guests, and all things olive oil. Learn about your ad choices: dovetail.prx.org/ad-choices

Butchers Erika Nakamura and Jocelyn Guest of NYC’s White Gold talk all things meat, what they’re serving up at their new shop and restaurant, and the best way to make a hero. Learn about your ad choices: dovetail.prx.org/ad-choices

Alton Brown talks about his new cookbook, his hot takes on turkey and potatoes, and the future of his TV career. Learn about your ad choices: dovetail.prx.org/ad-choices

This Thanksgiving, don't break a sweat. We tell you how to cook the whole feast in 36 hours, talk all things pie, answer listener questions, and go through the dos and don'ts of the most important part of the meal... the wine. Let's do this thing. Learn about your ad choices: dovetail.prx.org/ad-choices

Frank Pellegrino Jr., co-owner of the famed Italian restaurant Rao's in Harlem, NY talks about growing up in the family business, his new cookbook, and which Godfather movie he likes best. Then, we dive deep into our best eggplant parm recipe. Learn about your ad choices: dovetail.prx.org/ad-choices

Willie Geist, anchor of Sunday Today with Willie Geist, and Alex Wagner, editor at The Atlantic, talk about the upcoming election, the candidates’ food preferences… and the greatness of the wedge salad. Learn about your ad choices: dovetail.prx.org/ad-choices

Chef and restaurateur José Andrés talks food politics, the dining scene in his hometown of Washington D.C., and the proper way to make a gin and tonic. Learn about your ad choices: dovetail.prx.org/ad-choices

Chef Sohui Kim of Brooklyn's Insa restaurant shares how to kimchi basically... anything (except corn!). Then, we talk chef Ashley Christensen about her new cookbook, Poole's. There will be pimento cheese. Learn about your ad choices: dovetail.prx.org/ad-choices