Bon Appétit

Yep, it's true. The Rice Wizards™ are back! For their fifth rice-centric installment, Carla and Amiel focus on what to do with leftovers. After that, we talk to chef and activist Reem Assil of Reem’s in the Bay Area. While she’s currently using her restaurants as commissary kitchens to feed the most vulnerable in her community, she’s also thinking about the future. What we need to strive for, she believes, is not the return of the restaurant industry as it once was, plagued with inequity. Instead, we have the opportunity to rewire the way it works from the ground up.

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Since the social distancing and stay-at-home mandates began, our food editors have been creating, testing, and shooting recipes in their home kitchens instead of in the BA Test Kitchen. Adam checks in with Chris Morocco and Sohla El-Waylly to talk about what it's been like to source ingredients, trust your own taste tests, and...do your own dishes. After that, Alex Delany tells us about the three cocktails he's making right now.

*One note: Alex Delany mis-identified where Tattersall Bitter Orange Liquor is from. It's Minneapolis (not Chicago).

Get the recipe from this episode:

Hot-and-Sour Soup

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Whether you're eating with roommates, partners, or family in your home or planning a remote dinner where everyone dials in, Seder is still happening. And as always, Alison and Adam have some thoughts on the Seder menu. They weigh in on everything, from day-of matzo ball soup to matzo brei the next day. After that, we're airing a conversation recorded several weeks ago—though it turns out to be particularly apt right now. Basically editor Sarah Jampel chats with Peter Miller about dishwashing, a topic he wrote...an entire book about.

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Like so many other business owners, chef Tom Colicchio had to lay off the vast majority of his employees in the wake of COVID-19. He immediately turned his attention to the government—he's no stranger to its complicated mechanics after years of advocacy work—and began working tirelessly to get the restaurant industry recognized in the $2 trillion stimulus package approved by Congress and just signed by the president. Today, we talk to him about what that means exactly for restaurants and what he thinks needs to happen going forward.

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We're airing a special episode today as we're staying updated on the ever-evolving struggles of the restaurant industry during this time. We talk to Edward Lee, chef and owner of 610 Magnolia, Milkwood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C. Through the Lee Initiative, Ed has been addressing some of the devastation that has hit his community and inspiring others across the country to do the same. You can read our daily-updated restaurant coverage here.

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This week, we're checking in with contributing writer Priya Krishna, who is working remotely from her parents' home in Dallas. She tells us what they've been cooking (lentils are on heavy rotation!). After that, we're airing a conversation we recorded back when we were in the studio. It's with Andy Baraghani, and he goes deep on the recipes he developed for our March issue that are all about cooking with more acid—from buttermilk to lemons to vinegar to sumac.

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For us at BA, we're all working from home for the foreseeable future, due the current COVID-19 situation. So this week, Adam and Carla check in with each other remotely and chat about how they're stocking their kitchens and what they're cooking. (We'll be doing this with a different editor each week as the news evolves.) After that, Carla is in the studio for a segment we recorded a few weeks back with Pamela Adlon, the creator, director, and star of "Better Things." Now would be a very good time to watch her TV show.

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Basically editor Sarah Jampel is in the studio talking about the ten-week baking challenge rolling out right now on eatbasically.com. We’re halfway through, and she shares how it’s going so far. After that, Carla Lalli Music and Sohla El-Waylly explain how stocking up on food and cooking in light of coronavirus.

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Editorial assistant Jesse Sparks sits down with writer and cookbook author Klancy Miller who just launched For the Culture, a biannual magazine by and celebrating Black women in food and wine. They chat about what inspired her to start this endeavor, the challenges of raising money (you can donate here!), and how she hopes to build a real community with the contributors and readers of the magazine. After that, Alex Beggs talks about her latest piece, a deep-dive investigation into why we're so obsessed with crispy foods.

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Healthyish editor Amanda Shapiro chats with Basically editor Sarah Jampel about the latest recipe for her column, The Not Depressing Vegetarian. It's a creamy vegan pasta made with canned beans—and it's delicious. This got us thinking: How else does Sarah employ the weeknight, protein-packed, shelf-stable staple? After that, Alex Delany is on for a round of what we’re calling Over/Under, a rapid-fire round of hot takes on food, TV shows, and more.

Get the recipes from this episode:

Pantry Pasta with Vegan Cream Sauce

Aloo Chat

Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas

Marinated Mixed Beans

Smashed Chickpeas on Toast with Harissa Yogurt

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