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Each week, chef David Chang and host Chris Ying gather the members of Recipe Club to debate the best way to make the food you want to eat. Together, they hack and slash their way through the millions of recipes out there, so you don’t have to. In this latest season, the gang is tackling specific occasions—date nights, potlucks, late-night snacks, the first time you cook for the in-laws—and “politely” discussing whose advice you should take. Every episode of this chart-topping podcast is a hilariously relatable deep dive into deliciousness. Listen and watch new episodes every Wednesday. Subscribe (please) and follows us on IG (@recipeclub) and YouTube (@recipeclubofficial)!
101 Episodes
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Brrr. It’s cold outside! Good thing we have some great dishes in the house to give us comfort. Chef Chris Bianco and his meatballs are here, Lauren Feidner brought a Czech goulash, and Chef David Chang has a baked spaghetti assassina-lasagna. But which dish was the best at keeping us warm and cozy?
Host: Chris Ying
Guests: David Chang, Chris Bianco, Lauren Feidner
Producers: Kelsey Rearden, David Meyer, Noelle Cornelio
Director: Ira Chute
Engineer: T Cruz, Sam Hess
Editor: Stefano Sanchez
Production Coordinator: Molly O'Keeffe
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The gang’s all here! It’s a Recipe Club Potluck and we’ve invited some friends. Our friend Mandy Roberts brought buffalo dip sliders, Justin Pichetrungsi of Anajak Thai brought buldak fried chicken, and Zach Brooks of Smorgasburg LA brought jambalaya. A delicious time with friends sounds right up our alley here at Recipe Club. But even in friendly competition, whose dish was best?
Host: Chris Ying
Guests: Zach Brooks, Justin Pichetrungsi, Mandy Roberts
Producers: Kelsey Rearden, David Meyer, Noelle Cornelio
Director: Ira Chute
Engineering: T Cruz, Sam Hess
Editor: Stefano Sanchez
Production Coordinator: Molly O'Keeffe
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1School is in session! Today on Recipe Club, David Chang, Andrew Miller, and Marc Johnson bring in packed lunch recipes that kids would love. Dave packs some hand pies, Andrew brings sesame noodles, and Marc brings handmade onigirazu (sushi sandwiches). Tune in to find out which recipe wins this food fight!
Host: Chris Ying
Guests: David Chang, Andrew Miller, Marc Johnson
Producers: Kelsey Rearden, David Meyer, Noelle Cornelio
Director: Ira Chute
Engineer: Felipe Guilhermino, Sam Hess
Editor: Ira Chute
Production Coordinator: Molly O'Keeffe
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Romance is in the air at Recipe Club! David Chang, Nico de Leon, and Becky Joiner compete with recipes to love on Valentine’s Day. Dave makes a chocolate soufflé, Nico woos with an osso buco, and Becky brings the pasta sauce she makes with her husband for V-Day. Which dish will win our hearts?
Host: Chris Ying
Guests: David Chang, Becky Joiner, Nico de Leon
Producers: Kelsey Reardon, David Meyer, Noelle Cornelio
Director: Ira Chute
Engineering: Victoria Valencia, Cory McConnell
Editor: Ira Chute
Production Coordinator: Molly O'Keeffe
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We're back! It's the long-awaited return of Recipe Club, this time with some new rules. This season's host, extraordinaire Chris Ying, is joined by Chef and competitor Dave Chang to give an overview of how this season will be different: they talk about the new format, reveal episode themes, and Dave scopes out some of his competition. In this episode, the stage is set. In the next episode, the competition of Recipe Club Season 4 begins!
Hosts: Chris Ying and David Chang
Producers: Kelsey Reardon, David Meyer, Noelle Cornelio
Director: Ira Chute
Engineering: Victoria Valencia, Cory McConnell
Editor: Ira Chute
Production Coordinator: Molly O'Keeffe
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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."
Hosts: Dave Chang and Chris Ying
Guest: Wylie Dufresne
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
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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.
Hosts: Dave Chang and Chris Ying
Guest: Rachel Khong
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
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RECIPE CLUB IS BACK!
The wait is over! Dave, Chris, Priya, Rachel, John, and Bryan are back in the kitchen cooking your favourite recipes in brand new and exciting ways. Send in your recipe featuring any of the ingredients from our list to thefixer@majordomomedia.com for the chance to win an amazing prize at the end of the season. Spread the word and get cooking! Our Ingredients List: Barbecue Sauce, Breadcrumbs, Butter, Canned Tomatoes, Cauliflower, Chicken Wings, Coconut, Coffee, Crab, Cream Cheese, Duck, Eggs, Flavored Vodka, Ground Beef, Hot Dogs, Instant Potato Flakes, Lemons, Maple Syrup, Soda, Sweet Potatoes,Tinned Fish, Ube, Watermelon, Wonderbread.
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Chicken, again? Yes! On this episode, Chef David Chang makes his version of Costco’s chicken bake, culinary consultant Caryl Chinn makes a cozy chicken pot pie, and Chef Marc Johnson tries his hand at a million-dollar chicken casserole, all on a mission to find out the best way for you to use (or should we say, reuse) leftover chicken. Leftovers won’t be something to groan about anymore once you hear what they decide the best recipe is.
Host: Chris Ying
Guests: David Chang, Caryl Chinn, Marc Johnson
Producers: Kelsey Rearden, David Meyer, Noelle Cornelio
Director: Kelsey Rearden
Engineer: Rex Olson, Sam Hess
Editor: Stefano Sanchez
Production Coordinator: Molly O'Keeffe
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It’s game time at Recipe Club! David Chang, Nico de Leon, and Noelle Cornelio brought in recipes for dips that would make a gameday better. David brought in a caramelized onion dip, Nico brought in a cheesy crab dip, and Noelle brought her take on a beer cheese dip. What a spread. Which dip wins gameday? Find out!
Host: Chris Ying
Guests: David Chang, Noelle Cornelio, Nico de Leon
Producers: Kelsey Rearden, David Meyer, Noelle Cornelio
Director: Ira Chute
Engineer: Felipe Guilhermino, Sam Hess
Editor: Stefano Sanchez
Production Coordinator: Molly O'Keeffe
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Of all the Recipe Clubs in all the towns in all the world, these three walk into ours. It’s Movie Night at Recipe Club, and we need something to snack on during the flick. Chef Katianna Hong of Yangban brought brown butter furikake Chex Mix. Chef David Chang brought homemade pizza rolls. Chef Nicole Rucker of Fat & Flour brought brownies. But only one can rule the box office of our stomachs. Find out the best movie night snack here!
Host: Chris Ying
Guests: David Chang, Nicole Rucker, Katianna Hong
Producers: Kelsey Rearden, David Meyer, Noelle Cornelio, Ira Chute
Director: Kelsey Rearden
Engineer: T Cruz, Sam Hess
Editor: Ira Chute
Production Coordinator: Molly O'Keeffe
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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.
Hosts: David Chang and Chris Ying
Guests: Rachel Khong, John deBary, Priya Krishna, and Bryan Ford
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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!
Host: Chris Ying
Guests: Priya Krishna and John deBary
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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.
Hosts: David Chang and Chris Ying
Guest: Malcolm Livingston II
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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.
Host: Chris Ying
Guests: Rachel Khong and Priya Krishna
Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia
Editor: Richard Parks
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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.
Hosts: Dave Chang and Chris Ying
Guest: Dave Arnold
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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.
Host: Chris Ying
Guests: Bryan Ford and John deBary
Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia
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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.
Host: Chris Ying
Guests: Rachel Khong and Priya Krishna
Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia
Editor: Richard Parks
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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.
Hosts: Dave Chang and Chris Ying
Guest: John deBary
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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.
Host: Chris Ying
Guests: Bryan Ford and John deBary
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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.
Hosts: Dave Chang and Chris Ying
Guest: Rachel Khong
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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.
Host: Chris Ying
Guests: Rachel Khong and John deBary
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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 hear of 'pea-camole'?).
Hosts: Dave Chang and Chris Ying
Guest: Priya Krishna
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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.
Hosts: Dave Chang and Chris Ying
Guest: Bryan Ford
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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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.
Hosts: Dave Chang and Chris Ying
Guest: John deBary
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
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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.
Hosts: Dave Chang and Chris Ying
Guest: Priya Krishna
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
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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!
Hosts: Dave Chang and Chris Ying
Guest: Bricia Lopez
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
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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.
Hosts: Dave Chang and Chris Ying
Guest: John deBary
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
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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."
Hosts: Dave Chang and Chris Ying
Guest: Rachel Khong
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
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Bryan Ford joins Dave and Chris to try to crack Julia Woods’s recipe for an Easy Boozy Pina 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!
Hosts: Dave Chang and Chris Ying
Guest: Bryan Ford
Producers: Gabi Marler, Euno Lee, Ira Chute, Victoria Valencia, and Cory McConnell
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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's Aunt Mary's famous Sage Stuffing.
Hosts: Dave Chang and Chris Ying
Guest: John deBary
Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell
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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.
Hosts: Dave Chang and Chris Ying
Guest: Priya Krishna
Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell
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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.
Hosts: Dave Chang and Chris Ying
Guest: Rachel Khong
Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell
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An American icon gets a (vaguely) Italian treatment.
Hosts: Dave Chang and Chris Ying
Guest: Bryan Ford
Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell
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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.
Hosts: Dave Chang and Chris Ying
Guest: Priya Krishna
Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell
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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.
Hosts: Dave Chang and Chris Ying
Guest: Rachel Khong
Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell
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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.
Host: Chris Ying
Guests: Rachel Khong and Bryan Ford
Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell
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“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.
Hosts: Dave Chang and Chris Ying
Guest: John deBary
Producers: Gabi Marler, Euno Lee, Victoria Valencia, and Cory McConnell
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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. Keep an eye on this feed in the coming weeks for the first episode of Season 3 of ‘Recipe Club.’
Hosts: Dave Chang and Chris Ying
Guests: Bryan Ford, Priya Krishna, Rachel Khong, and John deBary
Producers: Gabi Marler, Victoria Valencia, Cory McConnell, and Sasha Ashall
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With Season 2's two dozen ingredients in the rearview, Dave, Chris, Priya, Rachel, Bryan, and John gather to review the triumphs and mishaps of the Club’s second year—and to reveal, at last, the 2022 Recipe Club Champion.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video versions of this season’s episodes on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
This week’s bonus recipe: John deBary's McCallister Wassail
Hosts: Dave Chang and Chris Ying
Guests: Bryan Ford, Rachel Khong, Priya Krishna, John deBary
Producers: Sasha Ashall, Jordan Bass, and Lala Rasor
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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.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The recipe: Dave Arnold's Stuffing and Parker House Rolls
Hosts: Dave Chang and Chris Ying
Guest: Dave Arnold
Producers: Sasha Ashall, Jordan Bass, and Lala Rasor
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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.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Benjamin Kerber's Pkaila
Hosts: Dave Chang and Chris Ying
Guest: Rachel Khong
Producers: Sasha Ashall, Jordan Bass, and Aleya Zenieris
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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.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
Host: Chris Ying
Guests: Bryan Ford and Priya Krishna
Producers: Sasha Ashall and Jordan Bass
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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).
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Joe Foegen's Peanut Butter Tofu Pie
Host: Chris Ying
Guests: John deBary and Priya Krishna
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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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.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Aquavit Gravlax Recipe
Hosts: Dave Chang and Chris Ying
Guest: John deBary
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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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.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Aku Ammah-Tagoe's Kelewele
Host: Chris Ying
Guests: Rachel Khong and Priya Krishna
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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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.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Monica Chiu’s Shanghainese Borscht
Hosts: Dave Chang and Chris Ying
Guest: Bryan Ford
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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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.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: The Pioneer Woman's Mountain Dew Apple Dumplings, as Recommended by Erin Miller
Host: Chris Ying
Guests: John deBary and Rachel Khong
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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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. (Plus, a preview of Priya Krishna's wedding menu!)
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Phuong Pham's Cà Bung
Hosts: Dave Chang and Chris Ying
Guest: Priya Krishna
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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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 review a recipe that traveled to the 'Club' from Thailand by way of Japan—a porky, garlicky seaweed soup.
Find the recipes for this and every 'Recipe Club' on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Rida Lee’s Seaweed Soup with Pork Meatballs
Host: Chris Ying
Guests: Bryan Ford and Rachel Khong
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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The fruit should be pie filling.
I have to say, I don't love restaurant potatoes. To say that homemade mashed potatoes are inferior is reductive. I prefer a stiffer texture with tons of garlic, butter and milk or cream and salt and pepper. And lumps. 😁
50 ⭐⭐⭐⭐⭐!! Please come back for another season!
gettin hungry over here...wher've u guys gone?