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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

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 three different recipes of the same dish.

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 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.