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 Galette

Any Berry Galette

Fall Fruit Galette

Naked Apple Tart

Salted-Butter Apple Galette with Maple Whipped Cream

Blueberry-Pecan Galette

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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:

Spaghett

Siesta

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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.

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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 Challenge

Summer Squash and Basil Pasta

Pasta with No-Cook Tomato Sauce

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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.

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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 Hoagie

Tomato GaletteTomatoes with Fig and Prosciutto

Spaghetti with No-Cook Puttanesca

Tomato Salad with Warm Basil Dressing

Cheesy Stuffed Tomatoes

Tomato and Parmesan Risotto

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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!

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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.

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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 Pesto

Red Pesto Pasta

White Pesto

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Adam Rapoport sits down with chefs Riad Nasr and Lee Hanson to talk about Frenchette, their new-wave French brasserie that's become one of the hardest reservations to get in New York City. After cooking together for decades at local institutions, Nasr and Hanson finally decided to open up a place of their own. Little did they knew how long Frenchette would take—and how much of a hit it would be.

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