From the mind of chef Dave Chang and Majordomo Media, Recipe Club explores the best ways to cook a popular dish. Each week, Dave and Chris Ying are joined by a rotating cast of culinary experts to prepare, eat, and judge a new featured ingredient.
Now, you can cook right along with us from the comfort of your own home. Below, you’ll find each episode along with every recipe that we cook on the show. We’ll see you in the kitchen!
Episode 89: Season 3 Finale
Dave and Chris are joined by the entire Recipe Club team to crown the Season 3 winner, hand out some awards, and reflect on the beautiful mess that was Season 3.
Episode 88: Maple Syrup
Chris is joined by special guests Priya Krishna and John deBary for the penultimate episode of the season (and the last competitive episode) to make maple pudding cake. John and Priya square off to determine who will be crowned season champion, and we’re not going to tell you who wins!
Episode 87: Sweet Potato Pie
Dave and Chris are joined by special guest Malcolm Livingston II to take a deep holiday dive into sweet potato pie. Malcolm shares a remarkable recipe he developed (you will be a holiday hero if you make this!), which Dave tries to make in the microwave in less than 15 minutes, and Chris challenges himself to make handmade agar-agar for his version.
Episode 86: Ube
Chris is joined by special guests Rachel Khong and Priya Krishna to discuss (and cook with!) one of the trendiest purple tubers you’ll hear about this year: ube. In this episode, the Recipe Club puts Brandi Yamada’s recipe for Sweet Potato Haupia Squares through the ringer. Rachel had to make her version in under 20 minutes, Chris makes his in a slow cooker, and Priya had to make her version using only shelf-stable ingredients.
Episode 85: Pork Chili
Dave and Chris are joined by special guest Dave Arnold to run up the score on his very own Game-Day Pork Chili recipe! This is one of those recipes that you can make a huge batch of and be everyone’s favorite tailgate buddy. But, as usual, the Recipe Club isn’t going to take the easy way out. Dave does a Caribbean-inspired spin based on the true story of Jamaican oxtail, Chris tried an Italian-style fusion, and the guys—kind as ever—insisted that Dave Arnold turn this pork chili dish into a cocktail.
Episode 84: Instant Potato Flakes
Chris is joined by guests Bryan Ford and John deBary to explore a food from the future: instant potato flakes! Listener Hannah Vickers shared the recipe for her dad’s famous “Butterhorns”—which we, like you, had never heard of until now.
Episode 83: Flavored Vodka
Chris is joined by guests Rachel Khong and Priya Krishna to dabble in the dark arts of flavored vodka. The Recipe Club isn’t afraid of the oft-mocked genre of spirit, but rather embraces it in the name of home cookery.
Episode 82: Parisian Gnocchi
Dave and Chris are joined by special guest Wylie Dufresne to cook and discuss one of his favorite holiday recipes: Parisian gnocchi! Wylie explains the original recipe, then Dave and Chris describe their self-prescribed fusions for Japanese and Beijing-style fusions, respectively. Finally, Wylie recounts his experience turning his own recipe into “pizza.”
Episode 81: Coffee
Dave and Chris are joined by John deBary to pour over America’s favorite morning beverage: coffee. In this episode, The Recipe Club won’t be drinking anything (it’s never that easy, is it?), but trying out a coffee mole recipe from listener Juan Francisco, who took inspiration from his family’s mole negro.
Episode 80: Chicken Wings
Chris Ying clucks it up with Bryan Ford and John deBary about all things Chicken Wings. The guys break down their scale of love (or meh) for the ever-popular menu offering, and rate their go-to sauce if they were forced to choose only one. They then go through their cooking experience with this episode’s delicious braised chicken wing recipe.
Episode 79: Lemons
Dave and Chris are joined by Rachel Khong to take the lemons life gave them and make a lemon pod. In this episode, the Recipe Club is gifted a delicious ice cream creation from listeners Maggie and Geoffrey Litt, who were so inspired by Season 2’s darling—the Margarita Sangria—that they came up with their “Lemon Darty Ice Cream Party,” which came with not just a recipe, but a companion cocktail (required to be consumed prior to starting) and strict addenda for the cooks to follow.
Episode 78: Watermelon
Chris is joined by Rachel Khong and John deBary to discuss watermelon. Do seeded ones taste better? How do you pick a good one? This episode’s recipe is for a delightful drink called mohabbat ka sharbat—a refreshing floral concoction of watermelon juice, rose syrup, and whole milk. Rachel had to make it in less than 20 minutes. John, completely in his wheelhouse, made a luxe version (the ice cubes he made were $4 each, and it gets crazier). Chris had to tackle the “Double Taxation” challenge by making one of the ingredients completely by hand and also fusing it with Mexican flavors.
Episode 77: Cauliflower
Dave and Chris are joined by Priya Krishna to cook and discuss a cauliflower recipe for gobhi keema matar that they take in some very interesting directions, including Dave’s attempt to make it in a slow cooker (Dave’s method is not recommended and should not be tried at home), Priya’s “doomsday” method, and Chris’s fusion to take it in a Mexican direction (ever heard of “pea-camole”?).
Episode 76: Hot Dogs
Dave and Chris are joined by Bryan Ford to make and discuss a recipe for stuffed hot dogs. Dave has to make his vegan, Chris has to try to do his keto-friendly, and Bryan is limited to only using shelf-stable ingredients for his version.
Episode 75: Sweet Potatoes
Season 3 points leader John deBary joins Dave and Chris to explore Annie Bauccio’s family’s (by way of Gourmet Magazine) beloved recipe for roasted sweet potato spears with bacon vinaigrette. With the new wheel constraints, Dave is forced to do a Scandinavian fusion, Chris makes it vegetarian, and John is only allowed to use a microwave.
Episode 74: Duck
Rachel Khong joins Dave and Chris in person to discuss all things duck related and then tell the tales of their respective adventures making Natalie Cho’s family-favorite braised duck recipe. Dave tries doing it using only one pot, Chris has to make it on a strict $20 budget, and Rachel makes it luxe, having to spend at least $150.
Episode 73: Breadcrumbs
Dave and Chris join forces with Priya Krishna to cook with breadcrumbs and make Mary Bennett’s Prudence Island Stuffies! Chris has to find a way to make these stuffed clams vegan (good luck), Dave cooks the whole dish using only one pot, and Priya … well, she has to make it spending less than $20.
Episode 72: Asada
In this special episode, author and restaurateur Bricia Lopez joins Chris and Dave in studio to make asada and discuss her new cookbook. Chris and Dave then try some of the new Wheel of Death restrictions—we’re gonna need a bigger studio to hold all the food!
Episode 71: Soda
We dare you to listen in as Dave and Chris are joined by John deBary to immediately regret their decision to make Lindsay Haines’s Cherry Coke Salad. Yes, that’s a thing and even Lindsay’s husband thinks it’s gross. But juuuust gross enough for John to pick it.
Episode 70: Crab
Dave and Chris are joined by Rachel Khong to riff on the Dunn family’s tattoo-worthy crab cake recipe with their respective Wheel of Death restrictions. (Wait—how much money did Rachel spend on her “Luxe” version?!) The Club also discusses the unwritten personality test revelations of how you eat crab … and if you don’t know what we’re talking about, you’re very likely “that person.”
Episode 69: Coconut
Bryan Ford joins Dave and Chris to try to crack Julia Woods’s recipe for an Easy Boozy Piña Colada Rum Poke Cake with their respective Wheel of Death restrictions. Listen in as Dave tries to tackle two restrictions at once and Chris gives his Luxe version!
Episode 68: Butter
John deBary joins Dave and Chris to lather themselves up with everyone’s favorite food: butter! This episode sees the intrepid Recipe Club luxe-ify, speed up, and keto-ize Julie Joiner and Aunt Mary’s famous Sage Stuffing.
Episode 67: Canned Tomatoes
Priya Krishna joins Dave and Chris to stir up some Korean-Italian magic with Ruth Lee’s Jaeyuk Pork Belly Orzo. Listen in as the wedgies ace their Wheel of Death restrictions.
Episode 66: Tinned Fish
Rachel Khong joins Dave and Chris to rip the lid off tinned fish for Bill Pearis’s Spaghetti and Sardines recipe submission. Dave takes his three-episode winning streak and puts it on the line as the wedgies score each other’s efforts against the Wheel of Death.
Episode 65: Wonder Bread
An American icon gets a (vaguely) Italian treatment.
Episode 64: Cream Cheese
Cream cheese goes beyond the bagel in this episode featuring Mahalia Tahririha’s deconstructed take on a classic Halifax sandwich by way of Greece. Tune in to hear how the wedgies executed the Halifax Donair Dip with their Wheel of Death conditions.
Episode 63: Ground Beef
Where’s the beef? Inside the onion, of course! Dave, Chris, and Rachel Khong try their hand at Haris Jebrini’s sogan dolma, a Bosnian lunch counter favorite of stuffed onions. Tune in to hear how the wedgies wrestled with their respective Wheel of Death conditions—and which wedgie broke a rule.
Episode 62: Eggs
Did somebody say jambalaya? The eggs episode takes a turn into Cajun country, as guest host Rachel Khong joins Chris and Bryan Ford for Julie Armbrest’s recipe submission, eggs jambalaya.
Episode 61: Barbecue Sauce
“It sounds weird, but trust me” can go very well or very poorly, but one thing is certain: It’s a great way to kick off Recipe Club Season 3! John deBary joins Chris and Dave as they cook up Brendan McQueeney’s submission, Grape Jelly Barbecue Cocktail Weenies with their respective Wheel of Death conditions.
Episode 60: The Recipe Club Season 3 Ingredient Draft
Dave and Chris convene the wedgies, Bryan Ford, Priya Krishna, Rachel Khong, and John deBary for the Season 3 draft episode, in which they lay out the new rules of the game, introduce a fancy new wheel of death, and draft their ingredients.
Episode 59: Thanksgiving
Dave and Chris are joined by inventor, bartender, museum founder, and legendary Thanksgiving enthusiast (and bionic turkey inventor) Dave Arnold for a roundtable on America’s most recipe-centric holiday—and not one, but two essential Thanksgiving recipes. Video coming soon!
The recipe: Dave Arnold’s Stuffing and Parker House Rolls
Episode 58: Spinach
Dave, Chris, and Rachel Khong reunite to push spinach to its limits, with a rich and silky Tunisian dish reimagined for the Club’s favorite kitchen appliance. Watch the video!
The Recipe: Benjamin Kerber’s Pkaila
Episode 57: Frozen Pie Crust
Can one frozen pie crust be stretched to encompass the savory flavors of Central Mexico, the Upper Midwest, and the middle aisles of the supermarket? This recipe says yes. Watch the video!
The Recipe: Bryan Alexander’s Michigan Taco Pie
Episode 56: Peanut Butter
Creamy? Crunchy? Ground fresh at the co-op, or by the good people at Skippy? These questions and more are explored by three PB devotees, on the way to appraising an all-but-painless party trick of a dessert recipe (featuring an entirely different legume-based secret ingredient). Watch the video!
The Recipe: Joe Foegen’s Peanut Butter Tofu Pie
Episode 55: Edible Spirits
In search of a surefire way to enjoy distilled liquor on the plate rather than in the glass, Dave, Chris, and bartender extraordinaire John deBary survey the landscape of solidified cocktails and dangerous flambées before turning to the dish of the day: aquavit gravlax. Watch the video!
The Recipe: Evan Cooper’s Aquavit Gravlax
Episode 54: Plantains
Three plantain rookies try out kelewele, a spicy, crispy, Ghanaian-street-food spin on the cooking banana—and despite some pyrotechnics along the way, come away very pleased indeed. Watch the video!
The Recipe: Aku Ammah-Tagoe’s Kelewele
Episode 53: Oxtail
Dave Chang, Chris Ying, and Bryan Ford consider the virtues of a humble yet beloved cut of meat and the post-revolutionary soup it serves so well. Watch the video!
The Recipe: Monica Chiu’s Shanghainese Borscht
Episode 52: Apples
Whoever said “An apple a day keeps the doctor away” probably hadn’t tried this week’s recipe—but Recipe Club goes where proverb-coiners fear to tread. Watch the video!
The Recipe: The Pioneer Woman’s Mountain Dew Apple Dumplings, as Recommended by Erin Miller
Episode 51: Tomatoes
Dave, Chris, and Priya Krishna assemble to consider America’s love affair with a certain sort of tomato recipe—and then, in search of a new spin on the nightshade, the trio turns to a little-known dish from Northern Vietnam. Watch the video!
The Recipe: Phuong Pham’s Cà Bung
Episode 50: Seaweed
Is seaweed the most underrated edible vegetable out there? Two longtime fans and one seaweed inductee come together to marvel at its many applications, and to review a recipe that traveled to the Club from Thailand by way of Japan—a porky, garlicky seaweed soup. Watch the video!
The Recipe: Rida Lee’s Seaweed Soup with Pork Meatballs
Episode 49: Plant-Based Meat
Faithfully following doctor’s orders, Dave Chang, John deBary, and Bryan Ford head to Trader Joe’s to try out a weeknight meatless meatball recipe—and to contemplate a few of the plant-based delights they’re still searching for. Watch the video!
The Recipe: Kevin Zhang’s Trader Joe’s General Tso’s Plant-Based Meatballs
Episode 48: Green Beans
Can the humble green bean be diced and sliced into something resembling the greatest rice accompaniment on Earth? One very special ‘Recipe Club’ listener believes it can—and today Dave, Chris, and Priya try out that devoted listener’s spin on a classic Hunan dish. Watch the video!
The Recipe: Chris Ying’s “Pickled” Green Beans with Pork
Episode 47: Frozen French Fries
Dave Chang, Chris Ying, and John deBary tackle a Peruvian-Chinese double-starch delicacy—the steak-and-French-fry combo known as lomo saltado. Watch this video!
The Recipe: Brieana Carroll’s Lomo Saltado
Episode 46: Hummus
Dave Chang, Rachel Khong, and Priya Krishna convene to consider a beloved homemade hummus recipe—featuring a secret ingredient concealed (or maybe congealed?) within the chickpea can. Watch the video!
The Recipe: Noah Mashni’s Bean Goop Hummus
Episode 45: Ritz Crackers
In what might be Recipe Club’s most polarizing session yet, Chris Ying, John deBary, and Bryan Ford push the Ritz Cracker to its limits—and then start to wonder where things could go from there. Watch the video!
The Recipe: Grace Song Parsons’ Pineapple Cheese Casserole
Episode 44: Quesadillas
In the great quesadilla cosmos, there is one quesadilla that Dave Chang has never encountered before. Today, Dave, Chris, and Bryan Ford pursue a dish close to Bryan’s heart: the Honduran quesadilla. Watch the video!
The Recipe: Alicia Weddle’s Honduran Quesadillas
Episode 43: Fourth of July
With Independence Day around the corner, Chris Ying and Rachel Khong recruit chef and gelatin-mancer Wylie Dufresne for a quest to redeem a neglected American classic: the jello salad. Maybe a little liquid nitrogen can help? Watch the video!
The Recipe: Adam Carvell’s Summer Jello Salad
Episode 42: Yogurt
Thousands of years after the Mesopotamians developed yogurt and the Mayans devised the tortilla, Dave, Chris, and Priya Krishna reconvene for an experiment in uniting two great ideas into one: the undeniably delicious yogurt tortilla. Watch the video!
The Recipe: Alycia Oh’s Yogurt Tortillas
Episode 41: Wine
When Recipe Club put out the call for wine-based beverage recipes, did we imagine that we’d be discovering Dave’s new favorite drink? No, but sometimes miracles happen. Rachel, Chris, and Dave take the plunge into the cross-cultural Canadian elixir known as Margarita Sangria. Watch the video!
The Recipe: Nikita Klaver’s Margarita Sangria
Episode 40: Broccoli
With two dueling versions of the same enigmatically named (and potentially MSG-spiked) church potluck recipe on deck, it’s time for Chris, Dave, and John deBary to help one family decide: who deserves to wear the broccoli crown? Watch the video!
The Recipe: Ryan Hall’s Broccoli Wadill
Episode 39: King’s Hawaiian Rolls
There may be no more delicious store-bought bread roll out there than the iconic King’s Hawaiian Roll—but would a homemade, bo-ssam-stuffed version be … even more delicious? Dave Chang, Chris Ying, and Bryan Ford decided to find out. Watch the video!
The Recipe: Martha Talman’s Homemade King’s Hawaiian Bo Ssam Sliders
Episode 38: Canned Beans
Chris Ying, Priya Krishna, and John deBary are taking on a brothy (and possibly bean-goop-boosted) Southern classic—but can this auspicious dish make it into the canned-bean canon? Watch the video!
The Recipe: Daniel Reasor’s Hoppin’ John
Episode 37: Meatloaf
Can a beloved American dish be improved by a detour through the Bayou? Dave, Chris, and Rachel Khong set out via fan boat into Tabasco-scented waters to find out. Watch the video!
The Recipe: Judy Downs’s Take on Paul Prudhomme’s Cajun Meatloaf
Episode 36: Cinco de Mayo
Dave, Chris, and lifelong non-cook Gustavo Arellano set out to attempt a deeply delicious Zacatecan wedding dish—which turns out to be the highlight of Dave’s year. Watch the video!
The Recipe: Gustavo Arellano’s Asado de Boda Jerezano
Episode 35: Cake Mix
Chris Ying, Bryan Ford, and Rachel Khong gather to do battle with a deceptively simple, dessert-potluck-spotlight-stealing recipe sent in by a listener in search of some Recipe Club baking advice—but can this riddle be solved? Watch the video!
The Recipe: Ashley Macrorie’s Mystery Baker Dump Cake
Episode 34: Pilaf
Dave and Chris are joined by veteran Wedgie Priya Krishna for a slow-cooked investigation of intergenerational tradition and ingenuity, as expressed through the nourishing medium of pilaf. Watch the video!
The Recipe: The Soffer Family’s Tbeet
Episode 33: Breakfast Sausage
Dave Chang, Chris Ying, and John deBary kick off the cooking on Recipe Club Season 2 with a puff-pastry-wrapped exploration of the best ground meat to eat in the morning: breakfast sausage. Watch the video!
The Recipe: Michael Freestone’s Sausage Plait
Episode 32: The Recipe Club Season 2 Ingredients Draft
In an all-hands-on-deck episode, Dave Chang and Chris Ying are joined by the full Recipe Club roster to divvy up the 24 featured ingredients we’ll be tackling in Season 2 (via your listener-submitted recipes!). Hopes, fears, and far-fetched recipe wishlists are discussed; no actual recipes are selected just yet, but it’s certainly worth a listen.
Episode 31: The Recipe Club Hors D’Oeuvres Holiday Special
It’s a seasonal miracle! Dave Chang and Chris Ying reunite with baker extraordinaire Bryan Ford for an hors d’oeuvre showdown, just in time for that last round of holiday cocktail parties. And to top it off, we’ve got a few highlight videos of all the countertop action.
Recipe no. 1: Tostones Rellenos (Stuffed Plantain Cups)
Recipe no. 2: Nonna Chang’s Brown Butter Bagna Cauda
Recipe no. 3: Chris’s Sister-in-Law’s Bacon-Wrapped Kielbasa
Episode 30: Potluck
In the season finale, Dave Chang and Chris Ying are joined by all three rotating wedgies—Priya Krishna, Rachel Khong, and Bryan Ford—to discuss the recipes they’ve chosen to bring to this summer potluck.
Recipe no. 1: Frito chili party
Recipe no. 2: Campari sun
Recipe no. 3: Chocolate milk tres leches cake
Recipe no. 4: Bhel puri
Recipe no. 5: Gin rummy on the nothing
Episode 29: Bloody Mary
John deBary joins Dave Chang and Chris Ying to figure out the best recipe for everyone’s second favorite brunch cocktail: the Bloody Mary.
Recipe no. 1: Ssäm bar Bloody Mary
Recipe no. 2: Mazcal Bloody Maria
Recipe no. 3: Bloody bull
Episode 28: Spam
Master baker Bryan Ford joins Dave Chang and Chris Ying to discuss the three recipes they have chosen to represent a certain canned meat that all three grew up eating: spam.
Recipe no. 1: Spam musubi
Recipe no. 2: Dry mein
Recipe no. 3: Spam grilled cheese
Episode 27: Instant Ramen
Dave Chang and Chris Ying are rejoined by Priya Krishna to discuss the three recipes they’ve chosen to represent an ingredient they’d all fight to the death over: instant ramen.
Recipe no. 1: Perfect instant ramen
Recipe no. 2: TikTok ramen
Recipe no. 3: Authentic ramen ham and cheese crepe
Episode 26: Pillsbury Tube Dough
Dave Chang and Chris Ying are joined by Rachel Khong to respectfully discuss the three recipes they have chosen to represent a childhood staple for many Americans: Pillsbury tube dough.
Recipe no. 1: French dip crescent ring
Recipe no. 2: Nikuman (Japanese steamed pork buns)
Recipe no. 3: Pillsbury crab rangoon
Episode 25: Yuca
Chris Ying, Bryan Ford, and Priya Krishna discuss the three recipes they have chosen to represent a staple food of cultures across the globe: yuca.
Recipe no. 1: Cuban-style yuca con mojo
Recipe no. 2: Cheese-stuffed fried yuca balls
Recipe no. 3: Bibingkang cassava (cassava cake)
Episode 24: Canned tuna
Dave Chang and Chris Ying are rejoined by Rachel Khong to discuss the three recipes they’ve chosen to represent a pantry item sure to be found in homes across America: canned tuna.
Recipe 1: Kimchi stew with tuna
Recipe 2: Tuna mayo donburi
Recipe 3: Tonnato sauce pasta salad
Bonus recipe: Tuna on fire
Episode 23: Dips
In another “wedgie” episode, Noelle “the Snackmaster” Cornelio joins Chris Ying and Priya Krishna to discuss the three recipes they have chosen to represent the wide world of dips.
Recipe no. 1: Spinach artichoke dip
Recipe no. 2: Pimento cheese dip with fire crackers
Recipe no. 3: Prahok with pork belly
Episode 22: Spaghetti
Dave Chang and Chris Ying are rejoined by Priya Krishna to discuss the three recipes they’ve chosen to represent one of the most ubiquitous pantry items of all time: spaghetti.
Recipe no. 1: Spicy miso pasta
Recipe no. 2: Spaghetti Napolitan
Recipe no. 3: Spaghetti lo mein
Episode 21: Chickpeas
Recovering bartender, cookbook author, and beverage entrepreneur John deBary joins Dave Chang and Chris Ying to discuss the three recipes they have chosen to represent a truly transformative ingredient: chickpeas.
Recipe no. 1: Chickpea brownies
Recipe no. 2: Chickpea curry
Recipe no. 3: Chickpea bindaedduk
Episode 20: Flatbread
Master baker Bryan Ford joins Dave Chang and Chris Ying to discuss the three recipes they have chosen to represent a universally loved food with endless iterations from all around the world: flatbread.
Recipe no. 1: Naan with poolish
Recipe no. 2: Aloo paratha
Recipe no. 3: Hotteok
Episode 19: Okra
Dave Chang is sitting out this week due to his disgust for the star ingredient, so Chris Ying is joined by Rachel Khong and Priya Krishna to respectfully discuss three okra recipes.
Recipe no. 1: Bhindi ki sabzi
Recipe no. 2: Stewed okra with ham and shrimp
Recipe no. 3: Yong tau foo
Episode 18: Martinis
Dave Chang and Chris Ying are once again joined by literary doyenne Rachel Khong to respectfully discuss three martini recipes.
Recipe no. 1: Lychee martini
Recipe no. 2: Rosie Schaap’s martini on the rocks
Recipe no. 3: John deBary’s martini
Episode 17: Bisquick
Dave Chang and Chris Ying are rejoined by Bryan Ford to discuss three recipes using a childhood-favorite boxed mix known for making the fluffiest pancakes in the nation: Bisquick.
Recipe no. 1: Sausage cheese balls
Recipe no. 2: Bisquick okonomiyaki
Recipe no. 3: Bisquick potato gnocchi
Episode 16: Eggplant
Dave and Chris are rejoined by Priya Krishna to respectfully discuss the three recipes they have chosen to represent a particularly polarizing vegetable at the Recipe Club roundtable: eggplant.
Recipe no. 1: Khoresh bademjan (Persian eggplant stew)
Recipe no. 2: Makeua Oop
Recipe no. 3: Yu xiang que zi
Episode 15: Polenta/cornmeal
Dave and Chris are joined once again by the Recipe Club doyenne Rachel Khong to respectfully discuss the three recipes they have chosen to represent an ingredient that goes by many names: polenta, cornmeal, or grits—it’s a wholesome mush loved by Italians and people of the American South alike.
Recipe no. 1: Shrimp and grits
Recipe no. 2: Polenta lasagna
Recipe no. 3: Lemon polenta cake
Episode 14: Rice
Dave and Chris are joined by James Beard Foundation Book Award–winning chef JJ Johnson to discuss an ingredient that is both essential to their own personal relationship with food and the backbone of food cultures across the world: rice.
Recipe no. 1: Sesame-avocado brown rice
Recipe no. 2: Waakye (Ghanian rice and beans)
Recipe no. 3: Tteokguk (rice cake soup)
Episode 13: Graham Crackers
Is there more to these tasty little biscuits than meets the Google search? Dave and Chris are joined by master baker Bryan Ford to find out.
Recipe no. 1: Mango float
Recipe no. 2: Graham cracker bread
Recipe no. 3: Graham cracker fried chicken fingers
Episode 12: Halibut
Dave and Chris are rejoined by Priya Krishna, fresh off a win, to respectfully discuss the three recipes they have chosen to represent an ingredient much-maligned on this podcast. Find out what it takes for three people who don’t eat halibut to actually enjoy it.
Recipe no. 1: Fried fish sandwich
Recipe no. 2: Fish curry
Recipe no. 3: Sichuan boiled fish
Episode 11: Ground Pork
Rachel Khong is back with Dave and Chris to respectfully discuss the three recipes they’ve chosen to represent this week’s ingredient of choice: ground pork.
Recipe no. 1: Danish pork burgers
Recipe no. 2: Thai pork larb
Recipe no. 3: Dan dan noodles
Episode 10: Boboli
Bryan Ford rejoins Dave and Chris to respectfully discuss their three recipes—which this week concern Boboli shelf-stable pizza crust. This podcast consists of potentially the longest conversation anyone outside of the Boboli organization has had about the end-of-the-aisle grocery store staple.
Recipe no. 1: Boboli shrimp toast
Recipe no. 2: Mexican fiesta boboli pizza
Recipe no. 3: Best wedgie sandwich
Episode 9: Casserole
Priya Krishna joins Dave and Chris to respectfully discuss the three recipes they’ve chosen for the dreaded casserole episode. This one’s for the chicken-bacon-ranch-heads.
Recipe no. 1: Rice gratin
Recipe no. 2: Cheese enchiladas
Recipe no. 3: Chicken bacon ranch casserole
Episode 8: Bananas
Dave and Chris are rejoined by Rachel Khong in an exploration of the humble and omnipresent banana. Amidst respectful discussion of the three recipes they’ve brought to the table, the Recipe Club discovers new ideals for our conception of what home cookery can and should be. This one’s for the Cool Whip lovers.
Recipe no. 1: No-bake banana and coconut cream pie
Recipe no. 2: Braised snakehead fish with green banana
Recipe no. 3: Kuih kodok (Malaysian mashed banana fritters)
Episode 7: Eggs
Bryan Ford joins Dave and Chris for this speggtacular episode of Recipe Club. This one’s for the microwave-heads.
Recipe no. 1: Sandbagged dan bing
Recipe no. 2: Coconut scrambled eggs
Recipe no. 3: Chawanmushi
Episode 6: Gyoza
Dave, Chris Ying, and Priya Krishna discuss the gyoza recipes they chose as well as what constitutes the perfect dumpling.
Recipe no. 1: Pork gyoza
Recipe no. 2: Roasted kabocha gyoza
Recipe no. 3: Vegetable gyoza
Episode 5: Roast Pork
Dave and Chris are joined by literary doyenne Rachel Khong to respectfully discuss three roast pork recipes.
Recipe no. 1: Char siu
Recipe no. 2: Pork shoulder braised with dried chiles
Recipe no. 3: Bo Ssäm
Episode 4: Brownies
Recipe Club first-timer, cookbook author, and master baker Bryan Ford joins Dave and Chris to discuss the three brownie recipes they have chosen. Whether it needs to be said anymore or not, the microwave was heavily involved.
Recipe no. 1: Green chile brownies
Recipe no. 2: Brown butter matcha brownies
Recipe no. 3: Ghirardelli salted caramel mug brownie mix
Episode 3: Mashed Potatoes
It’s peak carbs-plus-dairy season, and Priya Krishna returns to discuss mashed potatoes recipes. If you’ve ever wondered how pomme purée is made in high-end restaurants, this is the podcast for you.
Recipe no. 1: Microwave mashed potatoes
Recipe no. 2: Florence Fabricant: Robuchon potatoes
Recipe no. 3: Hawa Hassan, In Bibi’s Kitchen, Mukimo recipe
Episode 2: Stuffing
To celebrate Thanksgiving, Dave and Chris are joined by Rachel Khong to discuss the three stuffing recipes they have chosen, which vary from semi-homemade to completely from scratch.
Recipe no. 1: Most popular on the internet
Recipe no. 2: Edna Lewis’s Cornbread Pecan Dressing:
Recipe no. 3: Woks of Life: sticky rice stuffing
Episode 1: Turkey
In the inaugural episode, Priya Krishna joins Recipe Club to respectfully discuss the pros and cons of the three very different Thanksgiving turkey or turkey-adjacent recipes.
Recipe no. 1: Sheet pan thanksgiving
Recipe no. 2: Wet brine roast turkey
Recipe no. 3: Nik Sharma’s hot green chutney roast chicken
Come back each week for more recipes. And don’t forget to follow us on Instagram (@recipeclub), Twitter (@majordomomedia), and join our Recipe Club Podcast Facebook group. Subscribe and follow along on Spotify.
