Recipe Club
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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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Coffee
Dave Chang and Chris Ying are joined by John deBary to pour over America’s favorite morning beverage
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Chicken Wings
Chris Ying clucks it up with Bryan Ford and John deBary about all things chicken wings
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Lemons
We’re talking all things lemons! Plus, Maggie and Geoffrey Litt’s culinary creation inspired by Season 2’s Margarita Sangria: the "Lemon Darty Ice Cream Party"
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Watermelon
Chris is joined by Rachel Khong and John deBary to discuss watermelon and make mohabbat ka sharbat—a refreshing floral concoction of watermelon juice, rose syrup, and whole milk
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Cauliflower
Priya Krishna joins to cook and discuss a cauliflower recipe for gobhi keema matar
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Hot Dogs
Stuffed dogs, but with a twist! Dave’s doing vegan, Chris is making them keto-friendly, and guest Bryan Ford is using only shelf-stable ingredients.
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Sweet Potatoes
Dave, Chris, and John adapt a beloved recipe for roasted sweet potato spears with bacon vinaigrette
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Duck
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
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Breadcrumbs
Chris, Dave, and special guest Priya Krishna must all make their Prudence Island Stuffies with different restrictions placed on each of them
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Asada
Bricia Lopez joins to make asada and talk about her new cookbook, plus Chris and Dave try some of the new Wheel of Death restrictions
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Soda
Dave and Chris are joined by John deBary to make Lindsay Haines’s Cherry Coke Salad
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Crab
Dave and Chris are joined by Rachel Khong to riff on the Dunn family’s tattoo-worthy crab cake recipe
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Coconut: Easy Boozy Piña Colada Rum Poke Cake
Dave, Chris, and Bryan Ford try out Julia Woods’s recipe with their Wheel of Death restrictions
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Butter: Sage Stuffing
‘Recipe Club’ luxe-ifies, speeds up, and keto-izes Julie Joiner and Aunt Mary’s famous sage stuffing
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Canned Tomatoes
Priya Krishna joins Dave and Chris to stir up some Korean-Italian magic with Ruth Lee’s Jaeyuk Pork Belly Orzo, plus Wheel of Death restrictions!
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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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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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Apples
Chris shares his favorite recipes using one of the world’s most common fruits