Bon Appétit Foodcast

Kaylee inherited a tagine from her husband's family, but her first attempt to cook in it was a total fail. Chris enlists Leetal and Ron Arazi of New York Shuk to teach Kaylee about the Middle Eastern and North African flavors and cooking techniques she'll need to make incredible tagines, every time.Recipes & Links: Braised Chicken with Harissa and Olives New York Shuk

Our caller this week, Maya, really thinks about how she cooks. She’s identified more than a dozen types of recipes that she knows she can rely on, and even adapt. But, she’s in search of more like these. She wants more meal frameworks that will allow her to think outside the bounds of following a recipe. So, Chris taps Claire Saffitz to help Maya discover more meal types to add to her repertoire.Recipes featured in this episode:CHRIS: One pan chicken thighs with burst tomatoes, harissa, and fetaCLAIRE: -Cold Noodles i.e.: Cold Miso-Sesame Noodles, Ramen with Steak and Sesame-Ginger Dressing, Rice Noodles with Shrimp and Coconut-Lime Dressing, Udon with Chicken and Garlicky Peanut Dressing, Soba with Tofu and Miso-Mustard Dressing- Cutlet & a Salad: i.e. Cutlet Story, japanese curry w Chicken Katsu

Tobi lives in the Alaskan interior, and her partner is an avid hunter, so they have a lot of game meat in their freezer — 90 pounds of moose meat, to be specific. So Chris, along with Elias Cairo of Olympia Provisions, helps Tobi to learn how the (moose) sausage gets made.RECIPES & LINKSSpicy Italian SausageBrad Leone and his Dad Make Venison KielbasaOlympia Provisions Cookbook

Making dough has left Eddie embarrassed on more than one occasion. He's tried making his own pasta and naan – he's even tried leavened flatbread. All these experiences left him confused and frustrated. But, Eddie has not given up yet, he still wants to be able to whip up pasta from scratch. Naturally, Chris enlists Shilpa's baking genius to boost Eddie's dough making skills and confidence. RECIPES & LINKS: Fresh Pasta with Buttered Tomatoes  More on the magic of the 50% hydration ratio  Check out last year's Noodle Package, including Three-Cup Chicken with Scissor Cut Noodles and Spicy Kimchi Sujebi

Winter cooking calls for low-and-slow braises, baking projects, and embracing ease and warmth. So Chris, Kendra, and Jesse are here to answer all your questions about cooking more cozily. RECIPES & LINKSBrisket BourguignonEggplant BiryaniCheesy Roasted Cabbage WedgesSlow-Roasted Salmon with Fennel, Citrus, and ChilesGremolataCrispy Tofu with Peanut SauceVegetarian Meatballs with Soy-Honey GlazePerfectly Creamy Potato SoupSpiced Dal with Fluffy Rice and Salted YogurtDal PalakCoconutty Beans and Greens StewPasta e Fagioli with EscaroleBrothy Pasta with ChickpeasSimple Ribollita

"In the years since the pandemic began, the experience of dining out has been utterly transformed. Coveted tables now disappear seconds after they’re released, and influencers dictate what’s in demand—or even what’s on the menu. On this episode of Critics at Large, the staff writers Vinson Cunningham, Naomi Fry, and Alexandra Schwartz make sense of our new culinary landscape. The hosts are joined by Hannah Goldfield, who covers restaurants and food culture for The New Yorker. Together, they consider how TikTok is changing the way we eat, and how the rise of Resy has introduced a sense of scarcity and competition into the reservation game. Then, the critics discuss “Menus-Plaisirs - Les Troisgros,” a new Frederick Wiseman documentary about a Michelin-starred French restaurant that offers a very different, behind-the-scenes view of the labor and creativity that goes into fine dining. These examples raise the question of how to balance art with the experience that informs and surrounds it. One answer is found in

Kathryn is a mom of four hoping to start a delicious, new Christmas morning tradition. So Chris and Shilpa Uskokovic team up to help Kathryn with the makeahead breakfast of her family's dreams.RECIPES:- Breakfast Crunchwrap for a Crowd- Cowboy Breakfast Casserole with Sausage and Spinach- Biscuits and Gravy

Ruby loves her role as the Christmas Dinner chef for her in-laws, but she's working with a range of dietary restrictions that makes choosing a festive menu difficult. Chris and Hana Asbrink put their heads together to help Ruby find recipes that satisfy everyone, so making this holiday dinner can remain a joyful endeavor year after year.RECIPES:- Confit Turkey with Chiles and Garlic- Twice-Roasted Squash with Parmesan Butter and Grains- Cheesy Roasted Cabbage Wedges- Brisket Bourguignon- Soy-Braised Brisket

Inés Anguiano, Rachel Gurjar, and Kendra Vaculin join Chris to talk about what they love and don't love about cookies, plug their favorite cookies developed in the Test Kitchen this year, and answer some listener questions!THE COOKIES:- Rachel's Chile-Cheese Cookies- Kendra's Matcha Swirl Spritz Cookies- Inés's Baklava Sugar Cookies- Jesse's S'mores Sandwich Cookies- Hana's Tiramisu Snowball Cookies- Zebra-Striped Shortbread Cookies- Anything Goes BiscottiCheck out the whole Cookie Swap package here!

A short, bonus episode with some dispatches from your Thanksgivings!

Chris, Maggie Hoffman, Jesse Szewczyk, and Kate Kassin spent an afternoon on the Dinner SOS Hotline, helping listeners like you solve their Thanksgiving emergencies. Check out yesterday's episode for even more listener questions.THE RECIPES:- A Kosher, Meatless Thanksgiving: Roasted Salmon with Citrus Salsa Verde, Foolproof Fish with Spiced Chickpeas, Creamy Yukon Golds with Crispy Potato Skins, Simple-Is-Best Stuffing- Pie Crust SOS: French Silk Pie, Simply Brilliant Banoffee Pie, Buttermilk Pie, Chess Pie, Apple Pandowdy, Actually Perfect Pie Crust- Non-traditional Thanksgiving Cookoff: Kale and Cucumber Salad with Roasted Ginger Dressing, Roasted Carrots with Creamy Nuoc Cham Dressing, Stuffing Fried Rice, Cornmeal Bao with Turkey and Black Pepper Sauce, Creamed Onions Alla Vodka, Teriyaki-Style Brussels Sprouts, Sour Cream and Onion Hasselback Potatoes, Raw Cranberry and Fuyu Persimmon Relish, Cranberry Date Relish with Ginger- Chicken for Thanksgiving: Double-Garlic Roast Chicken with Onion Gravy, Shawar

Chris, Maggie Hoffman, Jesse Szewczyk, and Kate Kassin spent an afternoon on the Dinner SOS Hotline, helping listeners like you solve their Thanksgiving emergencies. Don't forget to come back tomorrow for part 2!THE RECIPES:- Appetizers: Kombu Celery, Hurricane Chips, Shrimp Cocktail with Green Cocktail Sauce or Old Bay Remoulade- Dairy Free Desserts: Vegan Pie Crust, Vegan Pumpkin Pie, Chocolate-Almond Fridge Fudge- Thanksgiving for Two: Make-Ahead Turkey, Confit Turkey with Chiles and Garlic, Pomegranate-and-Honey-Glazed Duck with Rice, Chile-Vinegar-Marinated Cornish Game Hens- Thanksgiving by Train: Buttery Milk Buns, Make-Ahead Dinner Rolls- Kidsgiving: Creamy Mushroom Lasagna, Twice-Roasted Squash with Vanilla, Maple, and Chile, Squash and Caramelized Onion Tart, Cheesy Roasted Cabbage Wedges- Thanksgiving by Car: Maple Roasted Carrots, Harissa-and-Maple Roasted Carrots, Infinity Cocktails

John has a lot at stake this Thanksgiving. Just last year, his mother-in-law granted him permission to host the holiday—and he hit it out of the park. But anxious to keep his standing as the family's Thanksgiving host, John turned to Dinner SOS for some help perfecting his already perfect meal.The Recipes:Expertly Spiced and Glazed Roast TurkeySimple is Best StuffingButtery Milk BunsActually Perfect Pie CrustPorchetta-Style Roast Turkey Breast

Our guest this week is Maria Bamford. She's a comedian and author with a culinary vision for farm cake. Chris calls on Epicurioius Food Editor Jesse Szewczyk to help turn Maria's vision for farm cake into a recipe she can actually bake at home.Our farm cake recipe was based on:Extra-Corny Corn MuffinsFor more info on how we adapted them into farm cake, check out our Episode Recap

In this special, live recording of Dinner SOS, Chris Morocco and Shilpa Uskokovic are joined by food writer Suresh Doss, and by cookbook author and host of Top Chef Canada Eden Grinshpan at Toronto's Hot Docs Podcast Festival. They dive into the city's vibrant food scene and take audience questions.Recipes Mentioned:Just-Keeps-Getting-Better Lentil SaladPav Bhaji with So Much ButterCheesy Roasted Cabbage WedgesBig-Flavor BroccoliFall-Apart Caramelized CabbageSoy and Scallion Tofu BowlRoasted Sweet Potatoes with Triple-Cream Cheese

Megan travels a lot for work and keeps finding herself in the same spot: home from a trip, wanting to reset with a healthy home-cooked meal, but never being able to execute it well. Chris calls on Associate Food Editor Rachel Gurjar to help Megan figure out a low-lift plan for getting back on track after travel.The Recipes:Tahini-Ranch DressingFiery Red Curry Chicken Salad

Cait often devotes her weekends to hours in the kitchen. And when she's done cooking, she says the meals feel like restaurant quality. But now, she's looking to bring that feeling into her weeknights. So, Chris enlists the help of Kendra Vaculin to give Cait's weeknight cooking that "chefy" quality she's been missing.The Recipes:From Chris: Meatball Soup with Beef Stew Vibes, Gorgeous Green ShrimpFrom Kendra: Everything-Spice Fish with Tomato Salad, Creamy Spinach and Chickpeas

Our guest Maddy has never even tried a carrot. Her ultimate goal is to be able to sit down at a restaurant and find more than one option appealing, and to shed the title of "pick eater." Chris taps Executive Editor Sonia Chopra to help Maddy face her food fears.Recipes featured in this episode:From Sonia, Jammy Onion and Miso Pasta, Morning Glory Baked Oatmeal, quesadilla with cheese and black beans. From Chris, Confetti Rice with Chicken in Spicy Garlic Broth, Cod with Soy-Caramalized Onion and PotatoesShare your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Brian and Claire are newlyweds looking for more fish recipes. Specifically, salmon recipes. Salmon is their favorite, but they cook it so frequently, they're on the verge of growing tired of it. Can Shilpa and Chris help the couple keep salmon at number 1?RECIPES:From Chris: Sushi Rice with Miso-Caramel Glazed Salmon, Cod with Scallion-Sesame Butter From Shilpa:Crackly-Chewy Rice Paper Salmon Rolls, Hot-Smoked Salmon Noodle Salad, Brothy Coconut-Mustard FishShare your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Bon Appetit's Restaurant Editor Elazar Sontag joins Chris in studio to talk about BA's 2023 Best New Restaurants List, how he at time (seriously) had seven meals in one day, and what it feels like when you are eating at what will become a restaurant on the list.Click here for recipes from some of this year's Best New Restaurants.Share your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2