Bon Appétit

It’s practically impossible to ignore the air fryer. Much like the InstantPot a few years back, these countertop appliances promise us a faster and healthier way to cook: crunchy chicken, golden french fries, crispy vegetables with none of the downsides of deep frying. But how much can an air fryer really change the way you cook and eat? And, like, can you actually fry something with air? This week, Amanda is joined by BA senior staff writer and air fryer enthusiast Alex Beggs to talk about this latest must-have kitchen gadget, whether they can deliver on their promises, and how to decide if it’s worth the price...and the counter space. Along the way, associate food editor Rachel Gurjar stops in to talk about her sesame coconut chicken tenders and brussels sprouts with honey butter recipes (both made for the air fryer, of course). 

Stuff we talk about in this episode:

- Gaby Melian’s Instant Pot Pork Carnitas recipe: https://www.bonappetit.com/recipe/instant-pot-pork-carnitas

- Bon Appétit’s Air Fryer Guide: https://www.bonappetit.com/story/best-air-fryer

- Beggs’ Air Fryer-Centric Trader Joe’s Reviews: https://www.bonappetit.com/story/trader-joes-spring-2021-reviews

- Breville Oven Air (Pro): https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS?&linkCode=sl1&tag=bapodcasts-20&linkId=5fdea3b0cf6c0b1978e59b6e4a32ed7e&language=en_US&ref_=as_li_ss_tl

- Breville Mini Smart Oven: https://www.bedbathandbeyond.com/store/product/breville-reg-mini-smart-oven-reg-with-element-iq-trade/1041174425?skuId=41174425&enginename=google&mcid=AF_CJ___5370367&product_id=41174425&adtype=pla_with_promotion&product_channel=online&adpos=&creative=499413965194&device=c&matchtype=&network=g&gclid=Cj0KCQjw4eaJBhDMARIsANhrQAAYzDB3LH9V2jUi88w9UUtziCmzmy3F86UEws8OXC4wJjS7S56wrMYaAqksEALw_wcB&gclsrc=aw.ds&AID=11469020&PID=100023470&SID=100105X1555765X6244e659cde639720abde1811039b21c&source=Commission+Junction&utm_source=Skimlinks&utm_medium=affiliate&utm_campaign=Bed+Bath+%26+Beyond+Deep+Link&utm_content=5370367&cjevent=d2c8479d25f311ec81c4ea710a82b824

- COSORI Air Fryer Max XL: https://www.amazon.com/COSORI-Electric-Reminder-Touchscreen-Certified/dp/B07GJBBGHG?&linkCode=sl1&tag=bapodcasts-20&linkId=70a19e409e6238e97106bc2ce0757d28&language=en_US&ref_=as_li_ss_tl

- Hetty McKinnon’s Sesame Broccoli and Tofu recipe : https://www.bonappetit.com/recipe/sesame-tofu-with-broccoli

Some of Andy’s Toast Recipes: 

- Tomato Toast with Chives and Sesame Seeds: https://www.bonappetit.com/recipe/tomato-toast-with-chives-and-sesame-seeds

- Kimchi Toast: https://www.bonappetit.com/recipe/kimchi-toast

- Sarah Jampel’s Coconut Tofu Stir-Fry recipe: https://www.bonappetit.com/recipe/coconut-tofu-stir-fry

- Rachel Gurjar’s Air Fryer Sesame-Coconut Chicken Tenders recipe: https://www.bonappetit.com/recipe/air-fryer-sesame-coconut-chicken-tenders

- Rachel Gurjar’s Crispy Brussels Sprouts with Honey Butter recipe: https://www.bonappetit.com/recipe/crispy-brussels-sprouts-with-honey-butter

- Rachel Gurjar’s Spiced Potato Wedge Fries with Yogurt Tahini Sauce recipe: https://www.bonappetit.com/recipe/spiced-potato-wedge-fries-with-yogurt-tahini-sauce

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Thanks to both outside influences and native resources, Hawaiian cuisine is incredibly diverse for such a small geographic space. But when you’re Hawai'i’s most well-known chef, everyone expects you to define it. Since beginning his career at a plate lunch restaurant, Sheldon Simeon has been an acclaimed restaurateur, a Top Chef contestant, and (most recently) a cookbook writer. He lives, breathes, and cooks Hawai’i, and this week on the show he’s here to talk about what it means to be a Hawaiian chef. He and Amanda talk about growing up on the islands, his run on Top Chef, and the crossroads he found himself at when it was over. And to spark your travel appetite, he recommends his top food spots on Maui, where he lives now. Restaurants editor Elyse Inamine—who profiled Simeon for our website—pops in along the way to rep for an often-misunderstood Hawaiian ingredient: Spam.

Stuff we talk about in this episode:

- Sheldon Simeon’s Guide to Maui: https://www.bonappetit.com/story/sheldon-simeon-maui

- Elyse Inamine’s Profile on Sheldon Simeon: https://www.bonappetit.com/story/sheldon-simeon-hawaii-cookbook

- Cook Real Hawai’i: A Cookbook by Sheldon Simeon with Garrett Snyder: https://www.amazon.com/Cook-Real-Hawaii-Sheldon-Simeon/dp/1984825836

- Oki’s Seafood Corner Instagram : https://www.instagram.com/okisseafood/?hl=en

- Papa’aina Maui Restaurant Website: https://www.papaainamaui.com/

- Ululani’s Hawaiian Shave Ice Website: https://www.ululanishawaiianshaveice.com/

- MonkeyPod Kitchen Website : https://monkeypodkitchen.com/

- Star Noodle Website: https://www.starnoodle.com/visit-star-noodle-directions

- Noreetuh Website: https://www.noreetuh.com/ 

- Elyse Inamine on How to Make Spam Musubi: https://www.bonappetit.com/story/spam-musubi

- Spam musubi press : https://www.amazon.com/dp/B009NEFH16?ots=1&slotNum=2&imprToken=88be0cf3-3e28-ab92-533&ascsubtag=%5B%5Dst%5Bp%5Dcjo5vcmnj000kjsyeqw99u8cz%5Bi%5D8z2rfQ%5Bu%5D11%5Bt%5Dw%5Br%5Dgoogle.com%5Bd%5DD%5Bz%5Dm&linkCode=sl1&tag=bapodcasts-20&linkId=b04a125274ff53c9a0fedb3d6160b0c5&language=en_US&ref_=as_li_ss_tl

- Tin Roof Website : http://www.tinroofmaui.com/

- Lineage Website: https://www.lineagemaui.com/

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Opening a restaurant is notoriously hard: Long hours, thin margins, and a high chance of failure. The people who choose that path are either heroic, foolish, or a little bit of both. But to open a restaurant during a global pandemic? Well, that’s a whole new level of are-you-kidding-me.  

This week on the podcast, Amanda asks Eric See (chef and owner of Ursula in Brooklyn, New York) and Subrina Collier (co-owner of Leah and Louise in Charlotte, North Carolina) what in the world they were thinking, how it’s been going, and whether or not they’d do it again. And Chef Michael Carter from another new restaurant, Down North Pizza in Philly, pops in to defend pineapple on pizza and share more toppings combos he loves.

Stuff we talk about in this episode:

- Ursula Restaurant Website: https://www.ursulabk.com/

- Leah and Louise Restaurant Website: https://www.leahandlouise.com/

- Down North Pizza Restaurant Website: https://www.downnorthpizza.com/

- Chef Michael Carter’s Hawaiian Pizza with Barbecue Sauce and Beef Bacon Recipe (The Flipside): https://www.bonappetit.com/recipe/hawaiian-pizza-with-barbecue-sauce-and-beef-bacon

- Eric See’s New Mexican-Style Breakfast Burritos Recipe: https://www.bonappetit.com/recipe/new-mexican-breakfast-burrito

- Greg Collier’s Smothered Cabbage With Sausage and Hot Honey Recipe (Leah’s Cabbage): https://www.bonappetit.com/recipe/smothered-cabbage-with-sausage

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Despite her work as a cookbook author, Dr. Jessica B. Harris isn’t a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she’s prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking."

Stuff we talk about in this episode:

- A list of Dr. Harris’ literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back

- Dr. Jessica Harris’ Red Rice recipe

- Dr. Harris’ New Orleans Restaurant recommendations: 

- Upperline Restaurant Website

- Bayona Restaurant Website 

- Justine Restaurant Website 

- Bywater American Bistro Website 

- N7 Restaurant Website 

- Dr. Jessica B. Harris’ Guide to Black Culinary History 

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Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

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Whether we’re going back to the office or the classroom or just moving around the world again, for the first time in a long while, we’ve got meal prep on our minds. And it’s making us sweat. We’re supposed to think about what we’re going to eat...in advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit contributor Hetty McKinnon are here to convince us that cooking ahead doesn’t have to be a chore or a bore...as long as you have the right recipes. . Later on, senior commerce editor MacKenzie Chung Fegan stops by to share a few of her favorite items for eating on the go. Listen in for our takes on meal prep vs. meal planning, being a two-freezer household, and how to turn your salad into...a soup???

Stuff we talk about in this episode:

Christina Chaey’s Freezer Edits: https://www.bonappetit.com/story/the-freezer-edit

Christina Chaey on meal-prepping for one: https://www.bonappetit.com/story/how-to-meal-prep-for-one

Hetty’s Peanut Butter Noodles With Cucumbers recipe: https://www.bonappetit.com/recipe/peanut-butter-noodles-with-cucumbers

Hetty’s Cashew Cream recipe: https://www.bonappetit.com/recipe/cashew-cream

Hetty’s Broccoli and Cashew Soup recipe: https://www.bonappetit.com/recipe/broccoli-and-cashew-cream-soup

Hetty’s Creamy Cashew Udon With Crispy Mushrooms recipe: https://www.bonappetit.com/recipe/creamy-cashew-udon-with-crispy-mushrooms

Hetty’s Roasted Carrots and Chickpeas With Herby Cashew Cream recipe: https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream

Shilpa Uskokovic’s Burnt Orange and Coriander Pork recipe: https://bonappetit.com/recipe/burnt-orange-and-coriander-roast-pork

Lekue Jar To Go: https://amzn.to/3kQyJzI

INKA Silverware: https://fave.co/3zCVmxC

INKA Lunch Kit: https://fave.co/3t4D9Xl

Klean Kanteen Food Storage Containers (Collection): https://fave.co/3DBZX5u

The Bon Appétit Guide to Actually Enjoying Your Lunch at Work: https://www.bonappetit.com/gallery/guide-to-lunch-at-work

More from BA on the Klean Kanteen Lunch Containers: https://www.bonappetit.com/story/klean-kanteen-containers

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Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

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In season 2 of In Vogue: The 2000s, we explore how fashion fused with every aspect of pop culture to become a global entertainment engine ubiquitous in culture--impinging on the global consciousness like never before. From Nicholas Ghesquière awakening the sleeping fashion house of Balenciaga, to Vogue putting the couture into Juicy Couture, and discussing Carrie Bradshaw’s influence on trendy 2000s fashion with Sarah Jessica Parker, we cover the iconic looks that defined the decade. Hear how 9/11 led to the creation of the CFDA Vogue Fashion Fund and ushered in the next generation of designers. We examine the colliding worlds of Vogue and Hollywood, and learn how the Met Gala became the Superbowl of fashion. We go behind the scenes of the most iconic fashion shoot of all time, where Annie Leibovitz and Grace Coddington transformed the designers of the decade into the characters of Alice in Wonderland, and sit down with the Brazilian Bombshell herself, Gisele Bündchen, who revolutionized modeling and the fashion industry, while on a meteoric rise to international celebrity status.

Listen and subscribe wherever you get your podcasts: https://link.chtbl.com/iv-cn-trailer

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Tell us you're a food person without TELLING us you're a food person. We'll go first. On this week's show, BA staffers divulge the single moments, winding paths, and everyday habits that make us food people. Associate food editor Rachel Gurjar walks us through how she went from living with her parents in Mumbai to landing her dream job at BA. Contributor DeVonn Francis tells us why, for him, being a food person means caring about far more than what's on the plate. Tune in to hear their stories, and to find out who on the BA staff drinks milkshakes for breakfast, and who lies in bed counting cheeseburgers instead of sheep.

Stuff we talk about in this episode:

Rachel Gurjar’s website: https://www.rachelgurjar.com/

Rachel’s Grilled Chicken Breasts With Tadka-ish Sauce Recipe: https://www.bonappetit.com/recipe/grilled-chicken-breasts-with-tadka-sauce

DeVonn’s Jerk Chicken Recipe: https://www.bonappetit.com/video/watch/from-the-home-kitchen-devonn-makes-jerk-chicken

DeVonn’s Yardy World website: https://www.yardy.nyc/

Rachel’s Peach Aperol Spritz Recipe: https://www.bonappetit.com/recipe/peach-aperol-spritz

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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

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Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

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Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA’s editorial director Amanda Shapiro asks a serious or not-so-serious food question: What’s the best way to grill chicken? Can meal prep be less terrible? Are air fryers worth the hype? In search of answers or at least a spirited debate, she’ll bring in staffers, chefs, writers, and experts from across the culinary universe. Expect strong opinions, tons of recipe inspiration, and more food puns than we'd like to admit.

Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople

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For a transcript of this episode, please follow this link.

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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 Again

Zoe on Instagram

Listen to this week’s episode above, and get more episodes of Healthyish from Bon Appétit here:

Apple Podcasts

Google Podcasts

Spotify

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