Recipe Club
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Tinned Fish: Spaghetti and Sardines
Plus, the wedgies score each other’s efforts against the Wheel of Death
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Wonder Bread: A Trashy Version of Eggplant Parm
An American icon gets a (vaguely) Italian treatment
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Cream Cheese: Halifax Donair Dip
Tune in to hear how the wedgies executed the Halifax Donair Dip with their Wheel of Death conditions
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Ground Beef: Sogan Dolma
Dave, Chris, and Rachel Khong try their hand at Haris Jebrini’s sogan dolma, a Bosnian lunch counter favorite of stuffed onions
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Eggs Jambalaya
Guest host Rachel Khong joins Chris and Bryan Ford for Julie Armbrest’s recipe submission, eggs jambalaya
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Barbecue Sauce: Grape Jelly Barbecue Cocktail Weenies
John deBary joins Chris and Dave as they cook up Brendan McQueeney’s submission, Grape Jelly Barbecue Cocktail Weenies
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The Recipe Club Season 3 Ingredient Draft
Plus, keep an eye on this feed in the coming weeks for the first episode of Season 3 of ‘Recipe Club’
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The Recipe Club Season 2 Finale
Dave, Chris, Priya, Rachel, Bryan, and John gather to review the triumphs and mishaps of the Club’s second year and reveal the 2022 Recipe Club Champion
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Thanksgiving
Dave and Chris are joined by inventor, bartender, and museum founder Dave Arnold for a roundtable on America’s most recipe-centric holiday
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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
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All the Recipes From ‘Recipe Club’
Your one-stop shop for cooking everything from mashed potatoes to brownies with chef Dave Chang, Chris Ying, and a rotating cast of culinary experts
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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.
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Peanut Butter
Three devotees discuss the best types of peanut butter and appraise an all-but-painless party trick of a dessert recipe
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Edible Spirits
Dave, Chris, and bartender John deBary survey the landscape of solidified cocktails and dangerous flambées before turning to the dish of the day: aquavit gravlax
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Plantains
Three plantain rookies try out kelewele, a spicy, crispy, Ghanaian-street-food spin on the cooking banana
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Oxtail
Dave Chang, Chris Ying, and Bryan Ford consider the virtues of a humble yet beloved cut of meat and the postrevolutionary soup it serves so well.
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Tomatoes
Dave, Chris, and Priya dive into one of America’s favorite tomato dishes, then look at other spins on this particular nightshade
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Seaweed
Chris Ying, Rachel Khong, and Bryan Ford discuss seaweed and its many applications
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Plant-Based Meat
Faithfully following doctor’s orders, Dave, John, and Bryan 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
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Testing the Upper Limits of Deliciousness of the Green Bean
Can the humble green bean be diced and sliced into something resembling the greatest rice accompaniment on Earth
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Frozen French Fries
Dave, Chris, and John tackle the steak-and-French-fry combo known as lomo saltado
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What Is the Best Hummus Recipe?
Rachel Khong and Priya Krishna join to discuss the beloved dip
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Encounters of the First Kind: the Honduran Quesadilla
Dave, Chris, and Bryan Ford pursue a dish close to Bryan’s heart: the Honduran quesadilla
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Fourth of July
Chris, Rachel, and Wylie Dufresne are on a quest to redeem a neglected American classic: gelatin
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Experimenting With Yogurt Tortillas
Priya Krishna joins to unite two seemingly disparate foods
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The Canadian Elixir Margarita Sangria Is Dave’s New Favorite Drink
Rachel, Chris, and Dave take the plunge into the cross-cultural Canadian elixir known as Margarita Sangria
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What Is the Best Broccoli Recipe?
Dave, Chris, and John deBary settle a showdown involving the polarizing vegetable
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Is It Possible to Make King’s Hawaiian Rolls Even More Delicious?
Few things are more delicious than the iconic King’s Hawaiian Roll—but would a homemade, bo ssam–stuffed version be even more delicious? Dave, Chris, and Bryan Ford decided to find out.
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‘Recipe Club’ Takes on Canned Beans
This week, Chris Ying, Priya Krishna, and John deBary are taking on a brothy (and possibly bean-goop-boosted) Southern classic
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Recipe Club’ Takes on Meatloaf
Dave, Chris, and Rachel Khong set out via fan boat into Tabasco-scented waters of the Bayou to explore this beloved American dish