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 49: 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 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!
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Episode 18: Martinis
Dave Chang and Chris Ying are once again joined by literary doyenne Rachel Khong to respectfully discuss three martini recipes.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Episode 7: Eggs
Bryan Ford joins Dave and Chris for this speggtacular episode of Recipe Club. This one’s for the microwave-heads.
Episode 6: Gyoza
Dave, Chris Ying, and Priya Krishna discuss the gyoza recipes they chose as well as what constitutes the perfect dumpling.
Episode 5: Roast Pork
Dave and Chris are joined by literary doyenne Rachel Khong to respectfully discuss three roast pork recipes.
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.
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.
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.
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.
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.