The editor-in-chief of Bon Appétit and Epicurious talks to Mark and Kate about how we can—and should—have bigger conversations about food, on par with other entertainment industries; why the best restaurants are like self-portraits; the importance of social courage; and her perfect meal—fried rice and champagne.
The Bittman Project is featuring two recipes from Bon Appétit's Art & Design Issue:
Oyakodon: https://bittmanproject.com/recipe/oyakodon/
Red Pepper-Anchovy Toasts: https://bittmanproject.com/recipe/red-pepper-anchovy-toasts/
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