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June 12, 2018
TASTE x Bon Appétit Live

On June 6 at the Bell House in Brooklyn, TASTE joined forces with our friends at Bon Appétit for a night of cocktails, food, and music and comedy by host Donwill. Fifty percent of ticket sales went to Emma’s Torch, an organization that provides paid kitchen internships to refugees. Along with sherry Negronis made by the team at PUNCH and snacks from Bessou, Dinamo, MeMe’s, and Shuka, we conducted a short series of interviews for the Bon Appétit Foodcast and the TASTE Podcast.

TASTE’s editor in chief, Matt Rodbard, spoke to Angie Mar, the chef of the Beatrice Inn, about picking out beef from Pat LaFrieda’s personal stash and what makes a good neighborhood restaurant. Later on, Bon Appétit’s editor in chief, Adam Rapoport, sat down with Alison Roman to talk about her book Dining In, why Instagram stories are great, and of course, *the cookies* (you know the ones). Closing out the night, TASTE senior editor Anna Hezel chatted with Julia Moskin, New York Times reporter and recent Pulitzer recipient. Julia shared the recipe for the “house cocktail” of cereals she likes to eat at the end of a long day of reporting.

To hear the conversations from the event, make sure you subscribe to the TASTE podcast and stay tuned for more!

TASTE senior editor Anna Hezel and New York Times reporter Julia Moskin


Author Alison Roman


Bill Clark and Libby Willis of MeMe’s


A sherry Negroni from the editors of PUNCH


TASTE editor in chief Matt Rodbard and chef Angie Mar


Chicken liver mousse from Dinamo




Ayesha Nurdjaja of Shuka


Author Alison Roman and Bon Appétit editor in chief Adam Rapoport


Mya Anitai of Dinamo




Team Bessou


Za’atar flatbread and labneh from Shuka


TASTE senior editor Anna Hezel


Bon Appétit editor in chief Adam Rapoport


Thank you, TASTE friends: Bon Appétit and PUNCH!


TASTE is an online magazine written for people who love to cook at home and enjoy reading about approachable recipes, popular and emerging ingredients, and stories reported from the frontlines of today’s quickly moving food culture.