Thursdays Bon Appétit Food People

How do we make meal prep less depressing?

from Bon Appétit Food People | Published 9/9/2021

Whether we’re going back to the office or the classroom or just moving around the world again, for the first time in a long while, we’ve got meal prep on our minds. And it’s making us sweat. We’re supposed to think about what we’re going to advance?! To take some of the heat off, senior food editor Christina Chaey and frequent Bon Appétit contributor Hetty McKinnon are here to convince us that cooking ahead doesn’t have to be a chore or a long as you have the right recipes. . Later on, senior commerce editor MacKenzie Chung Fegan stops by to share a few of her favorite items for eating on the go. Listen in for our takes on meal prep vs. meal planning, being a two-freezer household, and how to turn your salad into...a soup??? Stuff we talk about in this episode: Christina Chaey’s Freezer Edits: Christina Chaey on meal-prepping for one: Hetty’s Peanut Butter Noodles With Cucumbers recipe: Hetty’s Cashew Cream recipe: Hetty’s Broccoli and Cashew Soup recipe: Hetty’s Creamy Cashew Udon With Crispy Mushrooms recipe: Hetty’s Roasted Carrots and Chickpeas With Herby Cashew Cream recipe: Shilpa Uskokovic’s Burnt Orange and Coriander Pork recipe: Lekue Jar To Go: INKA Silverware: INKA Lunch Kit: Klean Kanteen Food Storage Containers (Collection): The Bon Appétit Guide to Actually Enjoying Your Lunch at Work: More from BA on the Klean Kanteen Lunch Containers: *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at or wherever you get your podcasts: Apple Podcasts: Spotify: Stitcher: Learn more about your ad choices. Visit

Om Podcasten

Welcome to Food People, a show from Bon Appétit made by, for, and about people who love food. Each week, BA's consulting editor Amanda Shapiro asks a serious or not-so-serious food question: What’s the best way to grill chicken? Can meal prep be less terrible? Are air fryers worth the hype? In search of answers or at least a spirited debate, she’ll bring in staffers, chefs, writers, and experts from across the culinary universe. Expect strong opinions, tons of recipe inspiration, and more food puns than we'd like to admit.