Food People by Bon Appétit

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Episode 168: America's Favorite Neighborhood Restaurants Nov 13, 2022

Show notes

Big Chicks is a queer bar in the Uptown neighborhood of Chicago. Barney Greengrass is an old-school Jewish deli on the Upper West Side of Manhattan. What do these places have in common? They're the neighborhood spots that we return to again and again. David Tamarkin, digital director of Epicurious, talks to Michelle Fire, the owner of Big Chicks, about what has kept her going all these years. Then, David Remnick, editor in chief of The New Yorker, lets us in on his Sunday morning smoked fish ritual.

This episode is part of our America's Favorite Neighborhood Restaurants package, featuring 80 of the most interesting people we know—chefs, novelists, activists, comedians, NBA players, and more. Find the full thing here.

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Episode 167: All the Veg Nov 13, 2022

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You know what goes well with grilled meats? Lots and lots of summery vegetables. Carla, Adam, and Gabe T. are talking blistered cabbage, a charred snap pea salad, a go-on-anything tahini ranch dressing, and more.

Get the recipes from this episode:

Celery Salad with Dates, Almonds, and Parmesan

Roasted Sweet Potatoes with Chile Yogurt and Mint

Farro with Pistachios, Mixed Herbs, and Golden Raisins

Charred Sugar Snap Peas with Buttermilk Aioli

Charred Cabbage with Goat Cheese Raita and Cucumbers

Orecchiette with Buttermilk, Peas, and Pistachios

Tahini-Ranch Dressing

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Episode 166: The Salad King Nov 13, 2022

Show notes

Nic Jammet, co-founder and co-owner of Sweetgreen, is on to talk about the evolution of his fast-casual chain, from the one tiny shop he opened right after graduating college to the nearly 100 across the country that he operates now. After that, Pete Meehan, writer and former editor of the late Lucky Peach reads an essay he wrote for our June/July issue called The Barbecue Pit.

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Episode 165: Jeff Goldblum Loves Good Quality Butter Nov 13, 2022

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Jeff Goldblum calls in from his bed in Los Angeles to talk about his oatmeal breakfast routine, his childhood summer barbecues, and how one of his favorite meals involves sushi followed by every flavor of frozen yogurt. After that, we take you through our recipe for Easy Sheet Cake with Chocolate-Cream Cheese Frosting (yes, there are rainbow sprinkles on top).

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Episode 164: Nancy Singleton Hachisu Nov 13, 2022

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Nancy Singleton Hachisu traveled to Japan for a stint abroad 30 years ago, fell in love with a Japanese farmer, and never left. We take a look at her latest book, Japan: The Cookbook, a compilation of over 400 recipes, and talk about how to build a Japanese pantry (it all starts with really good soy sauce).

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Episode 163: The Current State of Restaurant Criticism Nov 13, 2022

Show notes

Eater's national restaurant editor, Bill Addison, and our own deputy editor, Julia Kramer, discuss what it's like to be a restaurant critic in 2018. The landscape is vastly different than it was even 5 years ago with more "best of" lists than ever, diminishing local platforms, and a political climate that can't be ignored. There's a lot to be celebrated out there in a country that cares more about food than ever before, so how do they do it?

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Episode 162: All About Fish Nov 13, 2022

Show notes

Update 6/13/18: This article was published prior to the AP investigation alleging Sea to Table's dishonest business practices. We had no knowledge of these practices at that time.

Sean Dimin, founder and CEO of Sea to Table, talks about all those confusing terms surrounding seafood. Do you want wild caught? Domestic? Fresh? Frozen? And how do you find a source you trust? After that, Carla Lalli Music convinces Adam Rapoport that he needs to start cooking fish at home.

Get the recipes from this episode:

Slow-Cooked White Fish with Charred Cabbage

Green Posole with Cod and Cilantro

Herby Napa Cabbage Salad with Lime

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Slow-Roasted Salmon with Harissa

Crispy-Skinned Fish with Herb Sauce

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Episode 161: Rice 2.0 Nov 13, 2022

Show notes

Food director Carla Lalli Music and senior editor Amiel Stanek are back by popular demand, talking about rice again. This time around they cover everything from how to cook brown rice to different methods of making crispy rice. It's just as... entertaining as part one. After that, Rumaan Alam, author and special projects editor of the New York Times books section, reads an essay he wrote for our May issue, Drinking in Dhaka.

Get the recipes from this episode:

Crunchy Baked Saffron Rice with Barberries

Chicken with Crispy Rice

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Episode 160: Ruth Rogers and The River Cafe Nov 13, 2022

Show notes

Ruth Rogers opened London's The River Cafe with her partner, the late Rose Gray, 30 years ago. When they started, they were two women already with families and virtually no professional training. This week we talk to Ruth about what it took to see through her vision and create such a dynamic, successful, and enduring restaurant.

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Episode 159: On Salt Nov 13, 2022

Show notes

Salt is the most important ingredient in your kitchen—it can make or break your food. We talk through different varieties, the importance of seasoning as you go, and how other ingredients can bring saltiness to a dish. Then, we chat about our new Salted Caramel-Chocolate Tart recipe. It's a good one.

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