Our guest on Food today is Jamila Robinson, who will soon be celebrating her two-year anniversary as editor in chief of Bon Appétit and Epicurious. I hadn’t met her before we interviewed her, but my dad had, and Jamila is my husband’s boss, so the camaraderie came right away; Jamila is so much fun to talk to.
Bon Appétit just released its first ever Art & Design issue, which explores how culinary culture intersects with the world of art, fashion, and design—and has one of the coolest spreads I’ve seen in a magazine in a long time. So we talked about that, but we also just got to know Jamila, who started in publishing at the age of SEVENTEEN. Throughout her career, she has been a staunch advocate for diversity in the culinary industry, helping to evolve the James Beard Awards and now navigating Bon Appétit through its next phase. After talking with her, I felt like a total fangirl.
We’ve got a couple recipes from the Art & Design issue for you—Oyakodon is here, and Red Pepper-Anchovy Toasts are here.
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