Pretty much everyone who cooks aspires to have a clutch of recipes they can make their own. The one dish that you keep in your back pocket. The one you send to friends, the one you entirely depend on and know it’s going to work every single time. The One Recipe podcast is about building that library, one recipe at a time. Host Jesse Sparks, Senior Editor at Eater talks to chefs and gifted cooks from all over the world about their One and the story behind it. From the team that brought you The Splendid Table at APM Studios. Follow The One Recipe wherever you get podcasts.
Subscribe Free: Apple Podcasts | Stitcher | Spotify | Google Podcasts | Amazon Music | RSS | iHeartRadio | TuneIn
Dan Pelosi talks about a mysterious coincidence between his new cookbook and the Olive Garden menu and gives his one recipe for Marinara sauce.
Sheela Prakash talks about her love of Italy, honoring seasonal ingredients, and her recipe for Simple Summer Greens with Anchovy Vinaigrette.
Actor and Daily Show correspondent Dulcé Sloan laughs about her beef with Julia Child, her overeager “second family”, and her recipe for White Pozole.
Cynthia Graber talks about her love of speaking other languages, shares the origins of her podcast Gastropod & her recipe for Shakshouka.
Claire Saffitz gives us 3 recipes in 1 this week with her recipe for Choose-Your-Own-Ending Custards: Crème Brûlèe, Crème Caramel, or Pot De Créme.
Major Jackson talks about food in poetry, the restaurant that introduced him to the art of fine dining, and their recipe for Chicken Big Mamou.
Claudette Zepeda talks deadlifts, what got her interested in regional cooking in Mexico, and her one recipe for Albondigas Al Chipotle.
Brittany Luse explains why you should never cook for a man, hates on cheese, and gives us her recipe for Weeknight Collard Greens & Weekend Grits.
Hannah Che talks about the risks of attachments, the history of plant-based eating in China, and her one recipe: Hand Torn Cabbage.
Francis Lam joins Jesse to talk about his first writing gig, the merits of canned clams, and his bright but simple One: Linguine with clams.