Food People by Bon Appétit

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

Carla Lalli Music and Chris Morocco sing the praises of chopsticks and discuss its versatility in the kitchen. After that, Carla chats with Gaby Melian about what her job as our test kitchen manager entails.P.S. These are the beautiful plating chopsticks Chris talks about. Learn about your ad choices: dovetail.prx.org/ad-choices

Molly Baz chats with Carla Lalli Music about what is debatably the most epic recipe she has developed for Basically: the Big Ass Beach Hoagie. Yep, that is the real recipe name, and yep, there’s a lot to say about how to construct this perfect sandwich. After that, Andy Baraghani talks about the tomato recipes he developed for our August issue, out now.Get the recipes from this episode:Big Ass Beach HoagieTomato GaletteTomatoes with Fig and ProsciuttoSpaghetti with No-Cook PuttanescaTomato Salad with Warm Basil DressingCheesy Stuffed TomatoesTomato and Parmesan Risotto Learn about your ad choices: dovetail.prx.org/ad-choices

We’re about halfway through the summer, a.k.a. halfway through the best time of the year to cook. The days are long, the produce is peak, and we’ve got Carla Lalli Music and friend of the podcast Gabe T. back to talk about what they’re cooking right now. We’ll also be answering some cooking questions from you! Learn about your ad choices: dovetail.prx.org/ad-choices

Picnics are great in theory, but in reality they can be tough. Nobody wants warm wine and food that doesn't mix well with the sun, so you have to come prepared. Molly Baz and Alex Delany share with Adam Rapoport their tips and tricks for pulling off a highly successful, actually delicious picnic. After that, Andy Baraghani takes us through his recipe for Frozen Margarita Pie. Learn about your ad choices: dovetail.prx.org/ad-choices

We now have three pesto recipes on our website: classic green, spicy red, and creamy white. (You're welcome.) Andy Baraghani, Molly Baz, and Carla Lalli Music explain the process behind each version they developed and even get a little existential (what even is pesto?).Get the recipes from this episode:BA's Best PestoRed Pesto PastaWhite Pesto Learn about your ad choices: dovetail.prx.org/ad-choices