Bon Appétit

We'll say it: late summer is peak pie season. And August's Bake Club recipe - for Shilpa's cardamom-laced Peach-Blueberry Crumb Pie - provides an excellent reason to turn your oven on and crank up the AC. In this episode, Shilpa and Jesse commiserate about how frustrating pie crust seemed (at least until Shilpa developed her Actually Perfect Pie Crust), and why pre-cooking your fruit is the secret to tender, crispy crust and perfectly-set filling. They'll also answer listener questions and introduce Bake Clubbers to pie expert Erin Jeanne McDowell, author of The Book on Pie.Join us on Substack!You can find all the BA Bake Club recipes, including this one, here. Learn about your ad choices: dovetail.prx.org/ad-choices

In this bonus episode of BA Bake Club, Jesse and Shilpa take the stage live at the Bell House in Brooklyn, NY to introduce a new audience to the club. They cover the rules of Bake Club and give a sample of the kinds of questions they answer on the podcast - plus share some baking horror stories of their own!Join us on Substack!Listen to the other interviews from the show on the This is TASTE podcast. Learn about your ad choices: dovetail.prx.org/ad-choices

For July's bake, you all brought out your dutch ovens to make Jesse's crusty-yet-tender Cheddar Jalepeño loaf. On this episode, Shilpa and Jesse break down the process of making this same-day, no-knead bread and answer listener questions about overnight proofing, filling options, and more!Join our new Substack chat!Watch Jesse demonstrate the stretch-and-fold process. Learn about your ad choices: dovetail.prx.org/ad-choices

June's bake, the delightfully tropical Hummingbird Cake, was the first Bake Club layer cake, and our listeners had questions! Jesse and Shilpa dig in to this iconic Southern cake and explain the differences between our recipe and the classic. Plus, they're joined by Great British Bake Off S1 winner Edd Kimber to answer a listener question and talk all things small batch baking.Buy tickets to STAY COOL: A Summer Food Podcast Evening here: https://www.thebellhouseny.com/staycool And, send us your baking questions and stories of your worst baking disasters at bakeclub@bonappetit.com or at this form to be featured on the live show! Learn about your ad choices: dovetail.prx.org/ad-choices

In this episode, Chris and Amiel Stanek answer a mix of questions from our inbox, about cooking in an AirBnb, Castelvetrano olives, what to do with a surplus of nuts, and more.Recipes & Links:Chris Morocco's Extremely Extra Travel Coffee KitSizzling Turmeric-Dill Fish TacosDate-Almond Party SnackKale Salad with Pecan VinaigretteAromatic Rice PilafChicken Tinga TostadasDinner by Meera Sodha Learn about your ad choices: dovetail.prx.org/ad-choices

Put on the kettle, grab your finest Earl Grey, and join Jesse & Shilpa to discuss their recipe for Coffee Cake Scones. They'll discuss the recipe development process (and the existential journey it took them on), answer questions from bake clubbers, and introduce listeners to New Orleans-based recipe developer and pastry chef Bronwen Wyatt... who ALSO recently developed a coffee cake scone.Recipes & Links:Mary O's BakeryBayou Saint Cake (Bronwen's website)Nicola Lamb's Kitchen Projects NewsletterBronwen's Coffee Cake SconesApple Hazelnut Rye CakeFruitcake in Space Podcast Learn about your ad choices: dovetail.prx.org/ad-choices

Shivani LOVES salad. But by Friday, the lettuce she bought on Monday is just... sad. To help Shivani get a fresh, crisp salad on the table every night, Chris calls on Jess Damuck, the cookbook author behind Salad Freak and Health Nut. The key? Rethinking what a salad can be. Recipes & Links:Cantaloupe, Cucumbers, Lime, and MintWatermelon Salad with Shiso, Plum, and SaltCrunchy Beans Learn about your ad choices: dovetail.prx.org/ad-choices

We get messages in our inbox ALL the time from listeners who have planned dinner parties, picnics, and other gatherings... but want our advice on what to serve. So this week, Chris is joined by hostess-with-the-mostess Kendra Vaculin to tackle a bevy of listener questions and menu-plan for strawberry-picking lunches, murder mystery dinner parties, and more!Recipes & Links:Brisket BourguignonPreserved Lemon and Tomato ChickenPoached Cod in Tomato CurryLemony Risotto with Fennel and ParmesanCreamy Rabbit BologneseSquash and Caramelized Onion TartLamb Meatballs with Raisin PestoTofu Meatballs in Burst Tomato SauceStrawberry Salad with Black Pepper-Feta CroutonsThree-Minute Red Wine VinaigrettePasta al LimoneParty Salmon with Green RomescoBraised Chicken with Harissa and OlivesCitrus Caramel Sundaes with Toasted AlmondsHarissa-and-Maple Roasted CarrotsGrilled Mushroom Antipasto SaladSlow-Cooker Peanut Butter ChickenCucumber, Tomato and Green Bean SaladZa'atar Fire CrackersMarinated Zucchini with Hazelnuts and Ricotta Learn about your ad choices: dovetail.prx.org/ad-choices

Natalie and her husband are capable, adventurous cooks, but they can't seem to get leafy greens on the menu outside of a salad. So Chris and Kendra Vaculin team up to sell Natalie on their favorite greens and techniques.Recipes & Links:Lemony Tortellini Soup with Spinach and DillSalmon Rice Bowl with Green Curry Creamed SpinachMostly Chard Tiny Pasta SaladCharred Kale with Citrus and Green TahiniGarlic-and-Parmesan Braised Greens Learn about your ad choices: dovetail.prx.org/ad-choices

Join Jesse and Shilpa to dive into each layer of Jesse's decadent, pantry-friendly Millionaire's Shortbread and answer questions from bake clubbers. Starting with the key differences that make this shortbread extra-toasty and tender, this episode travels through Jesse's caramel-studded past and obsession with the perfect, aesthetic slice.Recipes & Links:Millionaire's ShortbreadChocolate Chipless CookiesCaramel Apple Monkey BreadBalsamic Butterscotch SauceBanoffee PieChocolate Olive Oil Cake Learn about your ad choices: dovetail.prx.org/ad-choices

Spring has sprung, but Chris isn’t sure spring produce is actually worth the hype. So noted asparagus enthusiast Shilpa Uskokovic joins him to gush about the joys of the season. They’ll also answer listener questions about ramps, managing the first few weeks of CSA season, and more.Recipes & Links:Crispy Miso-Butter Fish With AsparagusGrilled Asparagus with Tahini Super SauceCheesy Green Pea FrittersAsparagus and Endive Salad with Comté CreamCashew Chicken and Asparagus Stir-FryStrawberry-Rhubarb Galette with Buckwheat CrustBA’s Best Strawberry-Rhubarb PieOur Favorite Recipes for RampsSlow-Roasted Salmon with HarissaCrispy Smashed Potatoes with Parmesan and HerbsRisotto with Mushrooms and ThymeRice Cooker Risotto Learn about your ad choices: dovetail.prx.org/ad-choices

Gillian has found herself working from home permanently and finds getting to the grocery store just isn't what it used to be. So, she's turned to Chris and Shilpa to help her stock her pantry and get her out of her weeknight rut.Recipes featured in the episode:Jammy Onion and Miso PastaCreamy Tahini and Harissa BeefHummus Bowls with Merguez-Spiced Tempeh Learn about your ad choices: dovetail.prx.org/ad-choices

Janae has been struggling to make the perfect matzo balls for 6 Passovers now. What's worse, even though everything else on Janae's seder table is delicious, her mother-in-law won't let her forget her matzo ball fails. So Janae turns to Chris & Kate Kassin for help making tender, fluffy dumplings that won't fall apart in her soup.Recipes & Links:No-Nonsense Matzo BallsMatzo Ball SoupAn Ode to Matzo Ball MixManischewitz Matzo Ball MixStreit's Matzo Ball Mix Learn about your ad choices: dovetail.prx.org/ad-choices

Pistachios are Having A Moment. And Shilpa LOVES cake. Enter: the tender, flavorful Pistachio Bundt Cake. Jesse and Shilpa break down why this blender cake (and other nut-based cakes) work and address listener questions, including the one on everyone's mind this month: how to properly grease a bundt pan so your cake comes out in one piece, every time.Plus! Shilpa and Jesse introduce listeners to Rose Levy Berenbaum, author of the iconic Cake Bible. Rose joins the fearless Bake Club leaders to answer a listener question about egg substitutes—and explain what eggs are actually doing in your favorite baked goods.Recipes & Links:Pistachio Bundt CakeChocolate Olive Oil CakeBaker's Joy SprayCake GoopFran CostiganThe Loopy WhiskEgg Replacements  Learn about your ad choices: dovetail.prx.org/ad-choices

Cait often devotes her weekends to involved kitchen projects that yield restaurant-quality results. But she's looking to bring that feeling into her weeknights, when time is harder to come by. Chris enlists Kendra Vaculin's help to give Cait's weeknight cooking that chefy quality she's been missing.Recipes & Links: Meatball Soup with Beef Stew VibesGorgeous Green Shrimp Everything-Spice Fish with Tomato SaladCreamy Spinach and Chickpeas Learn about your ad choices: dovetail.prx.org/ad-choices

George has heard that quinoa is a high-protein superfood, but he's never been able to cook it right. Chris and Shilpa step up to help answer the question behind his SOS. See, while quinoa is higher-protein than other grains, there are better options when it comes to plant-based protein. So Chris and Shilpa try to get George on board with lentils and tofu—two plant-based protein sources that pack more of a punch.Recipes & Links:Glazed Sweet Potatoes with LentilsJust-Keeps-Getting-Better Lentil SaladSoy and Scallion Tofu Bowl Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.In this final installment, Chris and Shilpa talk about the intangibles of cooking— how to get into the right mindset, manage your time efficiently, and course correct when something goes wrong. They also answer a grab bag of sliiightly more advanced questions to help listeners with everything from salt to the perfect batch of pancakes.Recipes & Links:BA's Best Chocolate Chip CookiesLazy Day Pancakes Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Today, Chris and sauce king Jesse Szewczyk stir up a discussion on the wide world of sauces, dressings, glazes, and more. They dive in to aromatics, making the case for the humble shallot, and discuss the art of making pan sauces and delicious finishers with pantry staples. Recipes & Links:The Five Mother SaucesMake 'Em Sweat (Veggies, That Is)It's Time to Stop Making These Garlic Common Mistakes and Start LivingHow to Make a Pan SauceOrange-Wine-Braised Chicken ThighsDark and Stormy–Braised Pot RoastHow to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Why is making stovetop rice so dang hard?! Today, Chris and Kendra Vaculin address the world of grains, including how to make the perfect pot of rice and why the package directions might be the reason behind a bad batch. Plus, Kendra makes the case for her favorite quick grain and dissects when it's time to pull out the colander and just cook your grains like pasta.Recipes & Links:The Perfect Pot of RiceThere are 40,000 Types of Rice in the World—Here's How to Pick the One You NeedDo You Need to Rinse Your Rice?Kokuho Rose Rice21 Typles of Whole Grains and Pseudo Grains and How to Cook Each OneBulgur is the Whole Grain for Busy People One-Pot Salmon and Shiitake RiceKendra's Crispy Rice Method Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Animal proteins can be the most expensive part of your dish, and that's a lot of pressure. So today, Chris and Amiel Stanek are here to make perfection attainable, from juicy chicken breast to tender steaks and delicate seafood. Grab your meat thermometer and kosher salt; we're diving in!15 Ways to Make Your Fresh-Off-the-Grill Steak Even BetterHow to Roast a Chicken: The Ultimate Recipe, Tips, and MoreThe Optimal Temperature for Every Part of a ChickenThermoworks Thermapop ThermometerWhat Is Salsa Verde? 4 Types to MemorizeHow to Make Beurre Blanc (Because Everything Tastes Better with Butter)Chicken PiccataShrimp ScampiShrimp and Basil Stir-Fry Learn about your ad choices: dovetail.prx.org/ad-choices