Food People by Bon Appétit

Questlove just released his fifth book, Mixtape Potluck, which also happens to be his first cookbook. It's a collection of recipes from his friends—chefs, musicians, entertainers, and artists—and meant to inspire the kind of potluck-style dinner parties he hosts. He swung by to talk about what went into making the book, how food and creativity overlap for him, and, of course, his favorite Philly cheesesteak spots. Learn about your ad choices: dovetail.prx.org/ad-choices

Molly Baz shares shopping and cooking fish tips for beginners, avoiding fishy smells at home. Alex Delany suggests fall drink recipes. Explore cooking methods for various seafood like squid, clams, and whole fish. Learn about buying frozen fish, making sustainable seafood choices, and transitioning from summer to fall cocktails.

After living in Japan for nearly two decades, Ivan Orkin is the chef and owner of two ramen shops in NYC and widely (and unusually) considered an American authority on ramen. He enlisted Chris Ying, cofounder and former editor of the late Lucky Peach, to tag team and write The Gaijin Cookbook, their new Japanese cookbook you're truly meant to put to good use. Then, Carla gives us her top 10 cooking rules. Learn about your ad choices: dovetail.prx.org/ad-choices

We were at Feast Portland a couple of weekends ago, where Carla Lalli Music and Andy Baraghani talked about the life of a recipe at BA, from development to, ultimately, video. This week, we're airing that conversation. After that, Andy gives us his top 10 cooking rules. Get the recipes from this episode:Gochujang Pork Shoulder SteaksChopstick-Ready RiceCrunchy Baked Saffron Rice with Barberries (Tachin) Learn about your ad choices: dovetail.prx.org/ad-choices

Alex Lau is BA's all-star staff photographer. He's been with the brand for going on six years, and this week he's talking about how he got his start and what it's like to travel the world with a camera in hand. After that, it's Molly Baz's turn to tell us her top 10 cooking rules. Learn about your ad choices: dovetail.prx.org/ad-choices

It's officially the best time of the year to cook. Chris Morocco and Andy Baraghani talk through the seven recipes they developed for our September issue to make the most of it—we promise these will get you excited for the new season, even if your tan lines are starting to fade. After that, Chris goes through his own top 10 cooking rules. Get the recipes from this episode:Creamy Pasta with Crispy MushroomsSweet-and-Saucy Pork ChopsSheet-Pan Potato Hash with FixinsCoconut Milk-Braised Chicken LegsBraised Short Ribs with Squash and ChileRoast Fish with Curry ButterBeef and Ginger Stir-Fry Learn about your ad choices: dovetail.prx.org/ad-choices

A galette is the perfect dessert, according to Carla Lalli Music. She walks us through her fail-proof dough that you can fill with anything—be it end-of-summer stone fruit and berries or fall pears and apples. Then, we're kicking off a new mini series. For the next several weeks, one of our test kitchen editors will be sharing their top 10 cooking rules—the techniques they swear by, the ingredients they can't live without, and the drive that keeps them going. First up: the one and only Brad Leone.Get the recipes from this episode:Peach-Plum GaletteAny Berry GaletteFall Fruit GaletteNaked Apple TartSalted-Butter Apple Galette with Maple Whipped CreamBlueberry-Pecan Galette Learn about your ad choices: dovetail.prx.org/ad-choices

This week, chef Nina Compton talks about her journey from her home kitchen in the Caribbean to her incredibly successful restaurants in New Orleans, Compère Lapin and Bywater American Bistro. After that, Alex Delany tells shares how to make the three cocktails he's got on rotation right now.  Get the recipes from this episode:SpaghettSiesta Learn about your ad choices: dovetail.prx.org/ad-choices

Wine editor Marissa Ross tells us about what she's most excited for this fall (and also what she's definitely over). Yes to winemakers exploring the world of vermouth, no more to describing wines as "funky." After that, Carla Lalli Music talks about something you should be eating a lot of right now: corn. Learn about your ad choices: dovetail.prx.org/ad-choices

Lulu Wang, the director and writer of the"The Farewell," thought a lot about food while making her film. It's based on what happened in her own life: a Chinese family coming together under the guise of a fake wedding to say goodbye to their grandmother—the family matriarch and the only person that doesn't know she only has a few weeks to live. Then, Healthyish editor Amanda Shapiro gives us the low down on her favorite recipes from the Farmers Market Challenge.  Get the recipes from this episode:Pork Soup DumplingsThe Healthyish 2019 Farmers Market ChallengeSummer Squash and Basil PastaPasta with No-Cook Tomato Sauce Learn about your ad choices: dovetail.prx.org/ad-choices