Food People by Bon Appétit

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 Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher For a transcript of this episode, please follow this link. Learn about your ad choices: dovetail.prx.org/ad-choices

Would you change the way you eat in the pursuit of love? Writer and baker Zoe Denenberg tried to go vegan for Ben, the guy she had a crush on, but it didn't get her the result she was hoping for. Read Zoe's essay about what she learned instead, and listen to Zoe and Ben get real with each other on this week's episode of the Healthyish podcast.Stuff we talk about in this episode:I Went Vegan for Love—And I Won't Do It AgainZoe on InstagramListen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:Apple PodcastsGoogle PodcastsSpotifyFor a transcript of this episode, please follow this link. Learn about your ad choices: dovetail.prx.org/ad-choices

If you’re anything like us, it’s been a year of heavy snacking, and we’re NOT mad about it. Snacks are one of life’s greatest joys, and despite what your health teacher may have told you, eating between meals can be a perfectly healthy habit. But as the “functional snack” industry booms, how do we know what’s deliciously healthyish and what’s B.S.? On this episode of the Healthyish podcast, Amanda Shapiro brings in Andrea Henandez, the mind behind the cult-favorite Snaxshot newsletter, and BA senior staff writer and in-house snack expert Alex Beggs to talk about how snacking is taking over our diets and what they’ve been loving and tossing from the snack aisle these days. There may even be some on-mic taste-testing.Stuff we talk about in this episode:Alex’s story on the science and marketing of crispinessAlex’s latest Trader Joe’s ReviewsAndrea’s Snaxshot NewsletterAndrea on TwitterAlex on InstagramSubscribe now so you don't miss out on new episodes of Healthyish:Apple PodcastsSpotifyGoogle PodcastsStitcher Learn about your ad choices: dovetail.prx.org/ad-choices

What makes a simple summer meal? Amanda Shapiro brings in Test Kitchen Director Chris Morocco and BA Contributing Editor Amiel Stanek to answer this question and walk us through their summer cooking playbook, “Short is Sweet (And Savory!)” in the June/July issue of the magazine and online. We’re talking recipes like a punchy Vietnamese Tomato Salad, Chicken Seekh Kabobs, and a sweet dessert dip (it’s good, we promise!). All of these recipes come together fast with just a few pantry ingredients and tons of fresh produce.Stuff We Talk About in This EpisodeShort Is Sweet (And Savory)! Our collection of fast and fresh recipes for when you'd rather be in the pool than by the stove.Amiel Stanek on Instagram Chris Morocco on InstagramDIY Sour MixChicken Seekh KebabsChintan Pandya on InstagramTuk Trey Ping Poh With Pork ChopsKreung Cambodia on InstagramVietnamese Tomato SaladHa’s Dac Biet on InstagramStracciatella Fruit DipKitty’s Market in Hudson, NYListen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:Apple PodcastsGoogle PodcastsSpotifyFor a transcript of this episode, please follow this link. Learn about your ad choices: dovetail.prx.org/ad-choices

What does it mean to be healthy in 2021? We spent the majority of this year and last cooking and eating at home, and while we’re so sick of staring into our fridges, we did learn a thing or two along the way. For our inaugural episode, Amanda Shapiro is joined by BA senior food editor Christina Chaey, who recently wrote about redefining “healthy” for herself, and dietitian and food equity advocate Vanessa Rissetto, to talk about what those lessons were and how we’re cooking (or not cooking) now.Stuff we talk about in this episode: Christina Chaey on “redefining health”: https://www.bonappetit.com/story/redefining-healthy-eating Julia Turshen on coming to peace with her body: https://www.bonappetit.com/story/simply-julia-diet-culture Christina Chaey on “cooking less”: https://www.bonappetit.com/story/cook-less Vanessa Rissetto’s Bon Appétit interview: https://www.bonappetit.com/story/vanessa-rissetto Christina Chaey’s Fridge Clean-Out Donabe: https://www.bonappetit.com/recipe/fridge-clean-out-nabe-with-mushroom-dashi Amanda’s favorite snack: https://honeymamas.com/ Chaey’s favorite snack: https://www.norwegianbaked.com/ Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here: Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp For a transcript of this episode, please follow this link. Learn about your ad choices: dovetail.prx.org/ad-choices

When Alexis Nikole Nelson started her TikTok account last year, she had no idea that the videos she made of herself foraging in the parks and woods of Columbus, OH—and singing along the way—would go so viral so quickly. Today Alexis joins Amanda in the Zoom studio to talk about her lifelong love affair with wild edible plants, the racial history of trespassing laws, and what you can cook with the weeds in your very own backyard.Stuff we talk about in this episode: Healthyish interview with Alexis Nikole: https://www.bonappetit.com/story/alexis-nikole-tiktok-forager Alexis Nikole’s juneberry hand pie recipe: https://www.tiktok.com/@alexisnikole/video/6838334235250674949?lang=en&is_copy_url=1&is_from_webapp=v1 Alexis Nikole’s video about being a Black forager: https://www.tiktok.com/@alexisnikole/video/6925190805367966981?lang=en&is_copy_url=1&is_from_webapp=v1 Alexis Nikole’s Ramp Rap: https://www.tiktok.com/@alexisnikole/video/6922647197389491462?lang=en&is_copy_url=1&is_from_webapp=v1 Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here: Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp For a transcript of this episode, please follow this link. Learn about your ad choices: dovetail.prx.org/ad-choices

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Everyone is into sourdough right now—or looking desperately for store-bought yeast. But today, Sarah Jampel and Jesse Sparks are talking about the wonderful world of bread beyond yeast and how to achieve that chewy, bready texture without coveted yeast. After that, Tyler Kord reads his essay about cooking meals for frontline workers at his now-closed restaurant while also taking care of his daughter. You can support his work here, and buy the Vans he mentions in the story here. Learn about your ad choices: dovetail.prx.org/ad-choices

Gabe T. and Carla are back, sharing with Adam all the things they’ve been cooking since they've been at home. Then, Adam calls up Christina Chaey for another round of Over/Under, where she decides whether things like, cleaning the house, board games, and homemade sourdough, are overrated, underrated, or, well, just rated. Learn about your ad choices: dovetail.prx.org/ad-choices

Molly Baz and Adam Rapoport recently developed BA’s Best Chicken Parm, and here they go into detail about every decision that went into making their ultimate version. Then, GQ correspondent Brett Martin is on to talk about his Best New Restaurants list, which he finished reporting right as cities were locking down. Brett shares about his travels and why he felt like it was important to publish this list right now. Learn about your ad choices: dovetail.prx.org/ad-choices