Bon Appétit

Jimmy O. Yang is a stand-up comedian and actor who plays Jian-Yang on Silicon Valley and the ridiculously over-the-top Bernard Tai in Crazy Rich Asians. This week, he talks about the fast food he loved after immigrating to the U.S. from Hong Kong at 13, what the cast of the film ate while filming in Singapore, and making wontons at home.

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It's still summer, which means there's still time to hang out in your backyard and grill lots of things. Cookbook author and teacher Samin Nosrat, and chef of Reynard in NYC, Christina Lecki, share how they got into cooking over live fire and give some advice for starting out.

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Yesterday we launched our annual Hot 10 list, the best new restaurants in America. Deputy editor Julia Kramer talks to editor at large Andrew Knowlton—who compiled the list—about how he approached his months-long journey to find the most delicious, exciting places to eat right now.

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We're right in between the start and end of summer, the time when every moment of late-night light feels precious, and produce is produce is at its peak. Adam, Carla, and Gabe T.  discuss all the hits they've already cooked and all the dishes the're dying to make before the season comes to a close.

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Heather Sperling and Emily Fiffer helm the all-day cafe, Botanica, in Los Angeles. They talk about their transition from working in food media to starting and maintaining a successful restaurant—and what, in a male-dominated industry, makes the mostly women-run Botanica different. After that, it's peak farmers' market season and we've got all the do's and dont's to make sure you're on your best behavior while shopping for your weekly haul.

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Amy Morris and Anna Polonsky run MP Shift, a design studio behind some of our favorite restaurants. But what does that mean exactly? They turn restaurant owners' imaginations into reality when it comes to everything from the layout of a space to the graphics on their menus and matchbooks.

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The best NYC slice is a highly contested topic. Everyone has their favorite. Associate editor Alex Delany went to 30 pizza joints in 36 hours to find out which one (you know, in his opinion) reigned supreme. Then, Scarr Pimentel, the owner and chef of the Lower East Side pizza joint, Scarr's (probably the place you are most likely to run into a BA editor), talks about what makes his pies different.

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Tyler Malek is the founder and head ice cream maker at Salt & Straw, the now-famous scoop shop that started in Portland, Oregon and has since grown into a mini West Coast empire. Tyler talks about how his collaborations with chefs keeps him on the cutting edge of ice cream innovation. After that, pitmaster Rodney Scott of Rodney Scott's BBQ in Charleston, SC tells us how he cooks whole hogs, smoked turkey, and more.

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Two-time James Beard nominee, chef Todd Richards recently came out with his first cookbook, Soul. Editor at large Andrew Knowlton talks with Todd about the importance of history in influencing his approach to food, including, of course, pimiento cheese. After that, we've got four recipes for updated takes on classic side dishes.

Get the recipes from this episode:

Romesco Pasta Salad with Basil and Parmesan

Charred Bean and Pea Salad

Spicy Kimchi Slaw

Wilted Greens in Tomato-Bacon Broth

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Two-time James Beard nominee, chef Todd Richards recently came out with his first cookbook, Soul. Editor at large Andrew Knowlton talks with Todd about the importance of history in influencing his approach to food, including, of course, pimiento cheese. After that, we've got four recipes for updated takes on classic side dishes.

Get the recipes from this episode:
Romesco Pasta Salad with Basil and Parmesan
Charred Bean and Pea SaladSpicy Kimchi Slaw
Wilted Greens in Tomato-Bacon Broth