Join host Jesse Sparks for a holiday edition of The Splendid Table’s sister podcast, The One Recipe. In this hour-long episode, Jesse talks to culinary superstars about their family traditions and their “One,” the recipe that signals the holidays have officially begun! Our guests bring us their family food traditions from all over the globe. Chetna Makan, Britain’s queen of Indian home cooking, gives us a recipe for a seriously delicious nibble for cocktails, Chetna’s Cheesy Potato Balls, beloved Texan chef of Roots Chicken Shack in Dallas, Tiffany Derry, has amazing stories from her family’s truly enormous holiday feast and talks us through a recipe for her Mother’s Gumbo and Matt Adlard, influencer, author of the best-selling Bake it Better and the son of a Michelin starred chef, talks about his family’s sometimes competitive holiday cooking and leaves us with a perfect recipe for his Chocolate Yule Log.

This week, we’re sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it’s world-renowned Chef Eric Ripert of New York’s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.

This week, we catch up with Drag Queen and Makeup Mogul Kim Chi to talk about #DragQueensEating, food and drag, starting their podcast, and their One: Miyeokguk, Korean Seaweed Soup. Kim Chi is a drag queen, the CEO and owner of Kim Chi Chic Beauty, and the co-host of the podcast 1 for the Table with Jon Kung. You can follow them on Instagram @kimchi_chicHelp support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

This week, we catch up with Chef Jon Kung to talk about his “Farmer Jack era Detroiter” persona, his travels around the country thanks to his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen, and honing in on his fusion cooking with his One: Spaghetti and Lion's Head Meatballs. He’s the co-host of the podcast 1 for the Table with Kim Chi, and you can find his cooking videos on YouTube, TikTok, and Instagram @jonkung.Broadcast dates for this episode:November 14, 2023 (originally aired)Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

If there is anyone you want in your corner when you're trying to figure out what to make for dinner, Genevieve Ko is the person. With her compassionate approach to recipe development while getting readers to try new techniques, it's safe to say she knows a little something about what the home cook looks for in a recipe. Unsurprisingly, her One: Dan Bing (Scallion Tortilla Egg Wrap) is perfect for that quick in-between meeting meal or the one you can take  on the go. Genevieve is a Deputy Editor and Columnist for NYT Food section, and author of She is the author of Better Baking: Wholesome Ingredients, Delicious Desserts. You can follow her on Instagram @genevieve_ko. Help support The One Recipe with a donation of any amount today.

Whether you’re a fan of minute rice, bottom-of-the-pan crispy rice, or enjoying rice from the rice cooker, Chef JJ Johnson’s got you covered. JJ joins us this week to talk about his 10-year research into rice, getting people to cook it more, and taking rice dishes to the next level. It's no wonder why his One is a recipe for Cinnamon-Spiced Lamb Rice, a dish he assures us will make it into everyone’s Thanksgiving table. JJ is the Chef and Founder of FIELDTRIP and the author of the new book The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. You can follow him on Instagram at @chefjj.Help support The One Recipe with a donation of any amount today.

Award-winning culinary historian and author Toni Tipton-Martin talks to Jesse this week about her new book, Juke Joints, Jazz Clubs and Juice: A Cocktail Recipe Book. It’s a fascinating conversation about how the creativity, hospitality, and excellence of Black drinking culture shaped the American cocktail scene, how the discovery of old cookbooks became the doorway to a deeper understanding of her African-American historical studies, how she went from being a “bubbly wine” person to one who can appreciate the nuance of fine bourbon and her One: Blackberry-Ginger Bourbon Smash. Toni is editor-in-chief of Cook’s Country and the author of many books, including the award-winning Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook. You can follow her on Instagram @tonitiptonmartin.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

Nicole Rucker’s made a name for herself as a fruit aficionado and baker. This week she talks to Jesse about just how much she loves fruit, and then gives her one recipe for her mouthwatering Ricotta Biscuits–which you can make sweet or savory. Nicole Rucker is a chef and the author of Dappled: Baking Recipes for Fruit Lovers. You can follow her on Instagram @nicole_rucker.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

Matt Adlard had no idea that baking with his shirt off was going to be as popular as it was. But oh, was it popular. Matt talks to Jesse this week about his perfectionism, how he got into baking, and his one recipe for a mouth-watering Lemon Travel Cake. You can follow him on Instagram @mattadlard.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

A book about hot dogs? We didn’t know we needed one either. Comedian and writer Jamie Loftus talks to Jesse this week about her hot dog inspired, cross-country road trip and then brings us her unapologetic one recipe for Doritos Taco Salad (no hot dogs included). Jamie Loftus is a comedian, podcaster and the author of Raw Dog: The Naked Truth About Hot Dogs. You can follow her on Instagram @jamiechristsuperstar.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

This week we’re sharing an episode from one of the top food podcasts in the UK, Desert Island Dishes. Pull up a chair as host Margie Nomura interviews guests about the seven dishes that have shaped their lives, and the loved ones who gave those dishes meaning.  She’s spoken to everyone from Prue Leith and Daphne Oz to Alison Roman. And you definitely won’t want to miss this episode, featuring Stanley Tucci himself. You may know him as a multi-award-winning actor, director, writer, and producer, but his other great love in life is food. And that love runs deep. Whether you’re looking to laugh, or to find some kitchen inspiration, listen to Desert Island Dishes wherever you get your podcasts

Lots of mistakes can be forgiven in the kitchen, but a bad salsa is not one of them. Thankfully, Bricia Lopez has got all your salsa needs covered this week with her simple but classic recipe for Salsa Taquera en Molcajete. Four ingredients roasted over a fire and then pulverized (or blended) will have your guests begging for this recipe and for you to throw another party soon. Bricia Lopez is a chef, restaurateur and cookbook author. You can follow her on Instagram @bricialopez.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

This week is all about fun, food, and family Summer celebrations. First, we raise a glass to summer with the bar consultant and author Natasha David and talk about some of her favorite summer traditions and low-alcohol cocktails to keep in your back pocket, like her No Bad Days punch and Adult Supervision. Her latest book is called Drink Lightly. Esteban Castillo, the author of Chicano Eats, talks about the asadas he throws down with his family and the must-have dishes at the cookout, like his Michelada ribs. Then we head to Houston to talk with the city’s newest food columnist Bao Ong about ideas for summer party take-out and we spend some time on the patio with Houston chef and restaurant owner Chris Williams and talk about the food and family tradition that inspires his restaurant, the Houston classic Lucille’s. If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe with a donation of any amount today.

Some things are worth fighting for; that includes Dan Souza’s recipe for Butterscotch Pudding. This week, Dan talks to Jesse about his career trajectory, including a summer he spent working in a graveyard, and then explains the science and story behind his hard-earned recipe for Butterscotch Pudding. Dan Souza is the editor-in-chief of Cooks Illustrated and a chef at America’s Test Kitchen. You can follow him on Instagram @testcook.  If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe with a donation of any amount today.

When Pierre Thiam brought his then-girlfriend, now-wife, Lisa, to Senegal for the first time, he knew she was going to meet his aunt Marie. What he didn’t know was what aunt Marie was going to be cooking when they got to her house, or how Lisa would feel about the food that was so different from the Japanese cuisine she’d been raised on. Enter Pierre’s one recipe: Sauce Feuille, a hearty and nourishing leafy beef stew that he heralds as a true representation of his roots. Pierre Thiam is an award-winning chef, cookbook author and activist. You can follow him on Instagram @chefpierrethiam. If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe with a donation of any amount today.

Forget Scream Queens, this week, we’re checking in with a Greens Queen, NY Times critic-at-large Tejal Rao. First, she laughs about the knife-throwing hobby she’s always kept sharp. Then, she gives a behind-the-scenes look at the often-unglamorous cooking habits of a food writer and critic, which led her to the recipe that ended her self-described slobby cooking era: Twice-Cooked Broccoli Rabe, inspired by Alice Waters and Tejal’s own adoration of all things leafy and green. Tejal Rao is a critic at large for The New York Times, recipe developer, and writer. If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Feeds 4-6 people   This recipe is a summer favorite from Chef Chris Wiliams of Lucille’s Houston. Chris marinates a whole side of fish, (on the half shell means skin-on, scales-on) for 10 minutes and then quickly grills it skin-side down. His marinade is where the magic comes in. It’s elemental with freshly-squeezed lemon juice, thyme, garlic and the earthiness of smoked paprika. He serves it with coconut rice and a slightly wilted collard green salad. It’s summer eating at its best.  Ingredients  Marinade: Juice of 6 large lemons; reserve the lemon halves 5 sprigs thyme or a handful of chopped fresh parsley 2  cloves garlic, minced 2 t sugar 1 T smoked paprika Salt and pepper to taste 1 ½ c olive oil 30 oz or 1 side of  Red Fish or Salmon,  skin-on, scales on preferred  Rice: 2 cups basmati rice 12oz can lite coconut milk  Salad: 4 bunches of collard greens, chopped 1 red bell pepper, chopped   1 shallot thinly sliced 1 clam of grape tomatoes halved 1 cup cooked black eyed peas (canned or frozen)   Instructions:   1. For the marinade/ vinaigrette: Combine lemon juice with thyme leaves or chopped  parsley, garlic, sugar, smoked paprika, cracked pepper and salt. Whisk together and slowly pour in olive oil while whisking to emulsify. Taste and adjust seasoning.  2. Pour half of this mixture over the fish, and reserve the rest for the collards. 3. While the fish is marinating, start your fire and wait for the coals to go white or begin heating a grill pan over medium-high heat.  4. While the grill  is heating, cook your rice, and use the simple 2-to-1 method subbing half the water with coconut milk.   5. In a salad bowl, add your chopped collard greens, red bell pepper, thinly sliced shallot, tomatoes and black eyed peas .Pour the remainder of the marinade over and mix well. The acid will start to soften the salad.  6. When the  grill is ready, remove the fish from the marinade and pat dry.  Place the fish skin- side down along with the reserved  squeezed lemon halves. Cover, but  leave the cover ajar . Occasionally check the lemons and turn them to char them as evenly as possible. Depending on the thickness of the fish, the cooking time should be between 10 to 15 minutes for a perfect medium.  7. When done, place the whole fish on a serving platter, and garnish with the grilled lemons and some parsley, if desired.  8. Serve with finished salad and coconut rice.  

Ribs are one of the dishes that my parents ask me to make the most whenever I host family dinners . My parents loved going to BBQ joints for birthdays, and after spending hundreds year after year on dry mac and cheese and ribs with very little to no meat, I decided to make everything myself for half the cost . I like to braise the ribs in a mixture reminiscent of the flavors of a michelada—beer, Clamato, Worcestershire sauce—and braising them makes them really juicy and tender so the cooked meat just falls off the bone . I love deviled eggs, so along with the ribs I like to serve a creamy deviled egg macaroni salad, the cheesiest rajas con mac and cheese (mac and cheese with diced jalapeño and poblano chiles), and sweet and buttery corn bread muffins made with a mixture of cornmeal and masa harina to enhance the flavor of the corn . Recipes for those favorites follow so you can easily make your own BBQ-style dinner at home! INGREDIENTS 4 pounds (1.8 kg) pork baby back ribs (avoid spare ribs) 4 tablespoons steak seasoning 12 ounces (355 ml) pilsner beer, such as Modelo Especial or Corona ½ cup (120 ml) Clamato juice ¼ cup (60 ml) Worcestershire sauce 1 tablespoon reduced-sodium soy sauce 1 teaspoon sugar 2½ cups (590 ml) Hibiscus BBQ Sauce INSTRUCTIONS Position racks in the top and bottom thirds of the oven and preheat the oven to 250°F (120°C).  Break the ribs down into four 1-pound (455 g) racks to ensure they cook evenly. Place a large piece of foil on top of a baking sheet without tucking in the edges. Place one of the slabs of ribs on the foil, sprinkle on 1 tablespoon of the steak seasoning, and use your hands to pat it into the meat. Seal up the ribs in an individual foil packet, leaving one end open to pour in the braising liquid. Repeat this process with the remaining slabs of ribs.  In a large measuring cup, whisk together the beer, Clamato juice, Worcestershire, soy sauce, and sugar to make a braising liquid.  Dividing evenly, pour the braising liquid into the open end of each one of the rib packets, then seal them completely. Arrange the ribs on two baking sheets.  Braise the ribs in the oven for 2 hours 45 minutes, switching the baking sheets from rack to rack at the 1½-hour mark. Remove the baking sheets from the oven and turn the broiler to high. Drain the braising liquid, discard the foil, and place the ribs back onto your pan. (If your broiler is small, you’ll have to slice your racks in half and work in batches.) Brush some BBQ sauce onto both sides of the ribs and broil until the sauce caramelizes, about 4 minutes. Remove from the oven, brush on more of the BBQ sauce, and broil for another 4 minutes for the sauce to finish caramelizing, then remove and brush on a generous third coat. Repeat with the remaining slabs of ribs.  To serve: Let the ribs cool for a few minutes, then cut into individual- sized portions and serve with extra BBQ sauce on the side. Accompany the ribs with the muffins, macaroni salad, and mac and cheese. From the book Chicano Eats by Esteban Castillo. Copyright © 2020 by Esteban Castillo. Published by Harper, an imprint of HarperCollins Publishers. Reprinted by permission.  When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you

Serves 10 to 14 Serving vessel: Extra-large punch bowl with mega ice or 6 to 8 large-format ice cubes Glassware: Double rocks Ice: Cubed Garnish: 15 lemon wheels 1 (750 ml) bottle dry sparkling wine, chilled 1 (750 ml) bottle Thai Basil Blanc Vermouth, chilled 1 (750 ml) bottle manzanilla sherry, chilled 750 ml fresh watermelon juice In an extra-large punch bowl over a mega ice block, combine the sparkling wine, basil-infused vermouth, manzanilla sherry, and watermelon juice. Stir to incorporate all ingredients. Garnish with lemon wheels. Thai Basil Blanc Vermouth 100 grams fresh Thai basil leaves, stems removed 1bottle Dolin Blanc Vermouth At the bottom of a large container, lightly muddle the basil leaves, making sure to bruise them only slightly to release their oils. Add the blanc vermouth. Let sit for 30 minutes. Strain through a chinois. Rebottle and store in fridge for up to 2 weeks. Reprinted with permission from Drink Lightly. Copyright © 2022 by Natasha David. Photographs copyright © 2022 Kristin Teig.  Illustrations copyright © Andrés Yeah. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you

Serves 1 Glassware: Wineglass Ice: Cubed Garnish: 3 lemon wheels 1 ounce Raspberry Syrup ¾ ounce white verjus Bubbly water, to top In a wineglass filled with cubed ice, build the syrup, verjus, and bubbly water. Stir to chill and incorporate all ingredients. Garnish with 3 lemon wheels. Raspberry Syrup Makes about 2 cups 500 grams Simple Syrup 150 grams raspberries 2 grams citric acid Fill a basin with water and set an immersion circulator to 135°F. Meanwhile, combine the syrup, raspberries, and citric acid in a sealable, heatproof silicone bag, making sure to push out all the air. Once the circulator has reached the desired temperature, place the sealed bag in the water bath. Let cook for 2 hours. Once done, transfer the infusion to an ice bath until it reaches room temperature. Strain through a nut bag. Store in a sealed container in the fridge for up to 2 weeks. No sous vide? In a medium, heat-safe bowl, gently muddle the raspberries. Add the syrup and citric acid. Cover the top of the bowl tightly with plastic wrap. Place the covered bowl over a large pot filled with 3 to 5 inches of water, making sure the bowl doesn’t touch the water (you are essentially creating a double boiler). Cook over medium heat for 1 hour. Remove from heat and let cool. Strain through a nut bag. Reprinted with permission from Drink Lightly. Copyright © 2022 by Natasha David. Photographs copyright © 2022 Kristin Teig.  Illustrations copyright © Andrés Yeah. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you

Turns out you can know a lot about wine and still be really nice! Marie Cheslik proves as much this week; she talks to Jesse about some surprising food and drink pairings, how her Midwestern roots influence her work as a sommelier, and her one recipe for Hamburger Helper (As Inspired by Priya Krishna). Marie Cheslik is a wine educator, sommelier, and co-founder of Slik Wines. You can learn more about her and her wine education courses at slikwines.com If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.  

Dan Pelosi, aka Grossy Pelosi, aka Mr. Meatball, aka owner and operator of the Bimpy Stan Account joins Jesse this week to talk about how overcoming issues with his body image made him a better chef, what makes his approach to recipe development unique, and his one recipe for Marinara Sauce. Dan Pelosi is a food and lifestyle creator and cookbook author. You can follow him on Instagram @grossypelosi. If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Sheela Prakash loves this dressing so much she has to buy the anchovies in bulk. She sits down with Jesse to talk about Italy–it’s language, its food, and how it’s influenced her–and her one recipe for a Simple Summer Greens with Anchovy Vinaigrette. Sheela Prakash is a recipe developer, Senior Contributing Food Editor at The Kitchn, and the author of Salad Seasons: Vegetable Forward Dishes All Year. You can follow her on Instagram @sheela.m.prakash. If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Is there such a thing as a Moroccan meringue? You’ll have to consult actress and comedian Dulcé Sloan. She joins Jesse this week to talk about some of her biggest cooking inspirations, why she used to change the channel when Julia Child came on, and her one recipe for White Pozole. Dulcé Sloan is an actor, comedian, and Daily Show correspondent. You can follow her on Instagram @dulcesloan. And don’t miss her next comedy show! You can find tour dates at dulcesloan.com/tour  If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Cynthia Graber is a nerd, and we love it! She talks to Jesse about the origins of her podcast Gastropod, a show about the science and history of food. She tells us about her very useful skill that involves at least 5 languages, and brings us her One, her recipe for Shakshouka. Cynthia Graber is an award-winning journalist and producer, and the co-host of Gastropod.   If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Claire Saffitz is, as always, such a freaking delight. She sits down with Jesse this week to discuss her career trajectory, explain why we shouldn’t fear “water baths” and take us step by step through her 3-in-1 recipe for Choose-Your-Own-Ending Custards: Crème Brûlèe, Crème Caramel, or Pot De Créme. Claire Saffitz is a cookbook author, recipe developer, and video host. You can follow her on Instagram or YouTube @csaffitz. If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

When Major Jackson was fresh out of college, he found a Cajun restaurant in Philadelphia that had the best Chicken Big Mamou he’d ever had. When the restaurant closed he tried to recreate the recipe but it never came out quite right. That is, not until one of our producers did some digging and found the original recipe for him. This week he joins Jesse to talk about the beloved Philadelphia restaurant, Magnolia Café, and their unforgettable recipe for Chicken Big Mamou: A spicy, but comforting pasta dish full of flavor and history. Major Jackson is a poet, professor, and the host of The Slowdown a daily poetry podcast from APM Studios. You can follow him on Instagram @poetmajorjackson. If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Claudette Zepeda is five foot three, but she can probably deadlift more than you! She sits down with Jesse this week to talk about what inspired her to explore regional cooking in Mexico and her one recipe for Albondigas Al Chipotle: meatballs served in a rich and comforting chipotle sauce served with rice, tortillas, cilantro and lime. Claudette is an award-winning chef and culinary entrepreneur. You can follow her on Instagram @claudetteazepeda.  If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

You might recognize Brittany Luse’s sharp takes and quick wit from shows like For Colored Nerds or It’s Been A Minute. But did you know that she can cook? This week, Brittany Luse talks to Jesse about the rampant abuse of cheese in food media, why you should never cook for a man, and her one recipe: Weeknight Collard Greens & Weekend Grits. (And, no, she will not be getting into the sweet vs. savory grit debate.) Brittany Luse is an award-winning journalist and cultural critic. You can follow her on Instagram @bmluse and listen to her show It’s Been A Minute on NPR. If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Um… can whoever stole Hannah’s bikes (their names are Fiji and Dale) please give them back? No questions asked…  Anyway, this week, Jesse gets to sit down with Hannah Che. They talk about the philosophical origins of plant-based eating in China, why it is better to tear cabbage with your hands than to cut it with a knife, and her one recipe for… you guessed it: Hand Torn Cabbage. Hannah Che is an award winning cookbook author and chef. You can follow her on Instagram @hannah.che If you like our show, don’t forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Francis Lam has invited himself onto The One Recipe, and we’re so glad he did! This week, he tells Jesse about what it felt like the first time his writing was published, why it’s nice to not be beholden to tradition, and his One: Linguine with clams (and parsley, if you’re up for it.)  Francis Lam is a journalist, the editor-in-chief at Clarkson Potter, and the host of The Splendid Table. You can follow him on Instagram and Twitter @francis_lam. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. Air dates for this episode: May 31, 2022 (originally aired) March 28, 2022 (repeat)

This week, Kristen Miglore and Jesse talk about her truest musical love, how to choose an avocado that you will actually want to eat, and her One: Roberto Santibañez’ Classic Guacamole–which turns out to be anything but classic. Kristen Miglore is one of the founding editors of Food52, the host of the Genius Recipe Tapes podcast, and the author of Genius Recipes and Genius Desserts. You can follow her on Twitter and Instagram @miglorious.  We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Anna Stockwell gushes to Jesse about her unusual cats, her lifelong love affair with dinner parties, and her One: a slow-roasted side of salmon that will wow your guests with surprisingly little effort. Anna Stockwell is a recipe developer, food stylist, and the author of For the Table: Easy, Adaptable, Crowd-Pleasing Recipes. You can follow her on Instagram @acstockwell.  Broadcast dates for this episode: May 17, 2022 (originally aired) March 14, 2023 (rebroadcast) If you like our show, don’t forget to hit like and subscribe and leave us a review!  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

This week we’re talking to Jaya Saxena about what crystal you should be keeping in your kitchen, how she developed more confidence cooking Indian Food at home, and her One: a matar paneer from Julie Sahni’s iconic cookbook, Classic Indian Cooking. Jaya is the senior writer at Eater, and the author of several books, including Basic Witches and Crystal Clear: Extraordinary Talismans for Everyday Life. You can follow her on Instagram or Twitter @jayasax. Broadcast dates for this episode: March 22, 2022 (originally aired) March 7, 2023 (rebroadcast) If you like our show, don’t forget to hit like and subscribe and leave us a review!  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.You can help us out by filling out a short audience survey: theonerecipe.org/survey

Leah Bonnema & Nick Leighton talk to Jesse this week about their very different approaches to cooking, why it is Christmas all year long (in Leah’s heart, at least) and their deceptively simple one recipe: Cranberry Upside-Down Cake. Leah Bonnema & Nick Leighton are hosts of the podcast, Were You Raised By Wolves? You can follow them on Instagram @wereyouraisedbywolves. If you like our show, don’t forget to hit like and subscribe and leave us a review!  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. Vote for your favorite TST Pie recipe – http://splendidtable.org/tstpieday  

Einat Admony talks to Jesse this week about how a “nightmare of a childhood” turned into a passion for cooking, tricks she’s learned to feed her kids vegetables, and her (kid-friendly!) one recipe: Red Velvet Gnocchi. Einat Admony is a chef, cookbook author, and comedian. You can follow her on Instagram @chefeinat. If you like our show, don’t forget to hit like and subscribe and leave us a review!  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Chef Will Coleman and Jesse sit down this week to reflect on Will’s career and his inspirations. Then, Will goes deep on his one recipe: Brown Butter Mushroom Udon Noodles. Bursting with flavor, these easy-to-make noodles do not disappoint. Will Coleman is a chef, TV personality, and food writer. You can follow him on Instagram @chefwillcoleman. If you like our show, don’t forget to hit like and subscribe and leave us a review!  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.  

Hrishikesh Hirway talks to Jesse this week about how he turned a baking fiasco into a podcast with Samin Nosrat, what it’s like having a food scientist for a dad, and his one recipe for Chole, or what you might recognize as chana masala or simply spiced chickpeas. Hrishikesh Hirway is a musician, producer, and the host of several podcasts, including Song Exploder and Home Cooking. You can follow him on Instagram @hrishihirway or check out his music on YouTube @oneamradio. If you like our show, don’t forget to hit like and subscribe and leave us a review!  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Yia Vang joins Jesse this week to talk about the ethos of Hmong cuisine, childhood evenings spent fishing with his dad, and his One: Whole Roasted Fish Wrapped In Banana Leaves. Yia Vang is a chef, video host, and the owner of Vinai and Union Hmong Kitchen, in Minneapolis. You can follow him on Instagram @yiavang70. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. 

Pati Jinich might not be the world’s best driver… but she is one of its most enthusiastic. She talks to Jesse about why you shouldn’t be afraid to change careers, what gives her her cooking edge, and her One: Fideo Seco A Los Tres Chiles. Pati Jinich is a James Beard Award-winning television host and cookbook author. You can follow her on Instagram @patijinich. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. 

Andrea Nguyen sits down with Jesse this week to talk about learning to cook as a child in Vietnam, and the dish she has been perfecting ever since: Vietnamese dipping sauce, Nuoc Cham. Andrea Nguyen is an award-winning cookbook author, podcast host, and freelance writer. You can follow her on Instagram @andreanguyen88 and keep up with her blog at Vietworldkitchen.com Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. 

George McCalman joins Jesse this week to talk about how he became a designer, why he doesn’t really care for recipes, and his One: Fried Jacks. George McCalman is an author, designer, and the founder of McCalman.Co. His latest book is Illustrated Black History. You can follow him on Instagram @mccalmanco.   Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Yotam Ottolenghi sits down with Jesse this week to talk about what he’ll do for work when he’s done with food, what it’s like cooking with his two boys, and his One: Brown Sugar Meringue Roulade With Burnt Honey Apples. Yotam Ottolenghi is an award-winning chef, father, and cookbook author. You can follow him on Instagram @ottolenghi. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Soleil Ho joins Jesse this week to talk about some of their favorite writers, why being an outsider in food media makes them better at their job, and their One: Scallion Oil, Mở Hành that they like to drizzle on, well, everything! Soleil Ho is the San Francisco Chronicle’s restaurant critic, as well as the host of the podcast Extra Spicy. You can follow them on Instagram @soleil_ho and on Twitter @hooleil. Broadcast dates for this episode: August 9, 2022 (originally aired) December 27, 2022 (rebroadcast) Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Food & culture writer Aliza Abarbanel joins Jesse this week to talk about the universal appeal of cake and its unending iterations, Chanukah in the Abarbanel household, and her One: Joan Nathan’s Latkes. Aliza Abarbanel is the co-founder of Cake Zine and a contributing editor at TASTE. You can follow her on Instagram @alizarae. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

We’re celebrating our first-ever Holiday special this week. To kick things off, we talk about the marathon that is the Feast of the Seven Fishes with Carla Lalli Music, author of That Sounds So Good. She walks us through all of her courses and leaves us with her One recipe: The Lalli Family’s Spaghetti and Clams. Then, NYT food writer Eric Kim talks to us about his Nigella Lawson-influenced Christmas dinner spread and his One: Judy’s Empanadas. He’s the author of Korean American: Food That Tastes Like Home. After, Chef Tanya Holland brings us her Cali-Style soul food from her new book, California Soul, and her One: Mini Hoecakes with Crème Fraîche and Caviar. And lastly, food and culture writer and senior reporter at Eater, Bettina Makalintal, talks about hosting festive gatherings, balancing social media perfection and a recipe that's even better with family and friends, her One: Lumpia.

These little cornmeal pancakes are a Southern classic with a California twist. The lore is that they once were made on the blade of a garden hoe over an open fire. They’re heavier than crepes but still fluffy. Hoecakes are versatile with both salty and sweet toppings; try them as appetizers with salty smoked salmon or as full-size pancakes with syrup. Yield: 40 little hoecakes or 12 to 14 large ones | Prep time: 15 minutes | Cook time: 10 minutes INGREDIENTS 1¼ cups medium-grind cornmeal ¾ cup flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon fine sea salt 1½ cups buttermilk 1 egg 4 tablespoons butter, melted, plus more for cooking Caviar, ideally from California, for garnish ¼ cup crème fraîche Chives for garnishing DIRECTIONS Preheat the oven to 200ºF. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk and egg. Add the wet ingredients to the dry ingredients and stir just until combined. Add the 4 tablespoons of the melted butter and stir to combine. Transfer the batter to a piping bag or a resealable plastic bag with the end snipped off. Heat a large nonstick pan or griddle over medium-high heat. Melt 1 tablespoon butter in the pan. Pipe about 1 tablespoon of the batter into the pan per hoecake; do not crowd the pan. Cook until the hoecakes are browned on one side, about 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Wipe out the pan in between batches and add fresh butter. Keep the hoecakes warm in the oven. Top each hoecake with a dollop of caviar and crème fraîche. Cut the chives into 1½-inch batons and lay them on top of the hoecakes for garnish. “Reprinted with permission from Tanya Holland’s California Soul: Recipes from a culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House.” When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!

My mother got this recipe from her friend Judy, a Korean woman who immigrated to Argentina before making her way to the States. Judy’s empanadas are like grown-up hot pockets, neatly packaged meals of tomato-y beef, melty cheese, hard-boiled egg, and a single olive tucked into each like in a dirty martini (which makes all the difference). Stored in the freezer, they feed the family happily throughout the holiday season. INGREDIENTS 1 tablespoon olive oil 1 pound lean ground beef 1 medium yellow onion, diced Kosher salt and freshly ground black pepper 1 (15-ounce) can tomato sauce 10 store-bought empanada wrappers 2 large hard-boiled eggs, roughly chopped 10 pimiento-stuffed green olives 16 ounces shredded low moisture mozzarella cheese (about 4 cups) Vegetable oil, for frying MAKES 10 EMPANADAS 1. In a large skillet, heat the olive oil over high heat. Add the ground beef and cook, stirring often, until browned, 5 to 7 minutes. Stir in the onion and sauté until translucent, about 5 minutes. Season with salt and pepper, add the tomato sauce, and cook over medium-low heat for about 20 minutes, stirring occasionally. Let the filling cool completely before assembling the empanadas. 2. To assemble the empanadas, spoon a heaping tablespoon of filling into the center of a wrapper, making sure not to overstuff it or else the empanada will be difficult to seal. Top with some hard-boiled egg, a single olive, and a generous sprinkle of mozzarella. Using your finger, moisten the outer edge of the wrapper with water. Fold the wrapper in half so you have a half-moon shape. Pinch the edges of the wrapper together with your thumb and index finger to seal in the filling. 3. To finish, crimp with a fork, or try my mother’s more elegant design: With your thumb, pinch a small section of the edge over into the dough and repeat all around so you’re left with a sequence of rounded rainbows (see photo). 4. To fry the empanadas, pour about 2 inches vegetable oil into a medium pot. Heat over medium-high heat until it reaches 350°F on an instant-read thermometer. 5. Line a plate with paper towels. Working in batches of one or two, add the empanadas to the hot oil and deep-fry, turning them often with a frying spider or slotted spoon, until golden brown on both sides, about 5 minutes total. Transfer to the paper towels to drain. Although the fried empanadas will last up to 2 days in the refrigerator, they’re best eaten hot and fresh. “Reprinted from Korean American. Copyright © 2022 Eric Kim. Photographs copyright © 2022 Jenny Huang. Published by Clarkson Potter, an imprint of Random House When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!

4 servings Friday night is pasta with vongole since forever, and we have come up with lots of variations as the years have gone by. This combination, with chewy pieces of pancetta and some greens, might be the family favorite, but by no means is this canon. Throw some cherry tomatoes in with the garlic and omit the greens, or use both. Leave out the pork product if you want. You can double or triple the recipe as long as you divide the pasta between two big pots. The only real rule is to make sure the table is set and everyone is within earshot when the clams start to open; hot pasta waits for no one. INGREDIENTS Kosher salt; freshly ground pepper 36 littleneck clams 6 garlic cloves 1 bunch Swiss chard 4 ounces pancetta (ask for it in one thick piece, not thinly sliced) 1⁄3 cup extra-virgin olive oil  ¼ cup white wine 1 pound spaghetti or thick spaghetti Crushed red pepper flakes, for serving (optional) DIRECTIONS Bring a large pot of water to boil and season it aggressively with salt (figure ¼ cup salt per 6 quarts water). Place clams in a colander and scrub under cold running water. Be thorough. Transfer to a bowl, cover with cold water, and let soak 5 minutes, then lift the clams out of the water so that the grit stays behind, and return them to the colander. Thinly slice the garlic; set aside. Cut the chard leaves from the stems, then tear leaves into 2-inch pieces; wash, spin dry, and set aside. Thinly slice the chard stems crosswise and set those aside, too. Cut the pancetta into ½-inch pieces. Place a Dutch oven or other heavy pot with a lid over medium heat and pour in oil. Cook the pancetta, stirring frequently, until golden brown and starting to crisp, 3 to 5 minutes. Remove with a slotted spoon. Add the garlic and chard stems and cook, stirring frequently, until the garlic is pale golden and stems are translucent, 3 to 4 minutes. Add the wine and simmer until reduced by half, 1 minute. Add clams to the pot and stir to coat. Cover the pot and cook, stirring occasionally, until the clams open, 8 to 12 minutes, checking every couple of minutes and using a slotted spoon to transfer any open clams to a large bowl. Discard any clams that refuse to open at all. Turn off the heat under the Dutch oven. Add the spaghetti to boiling water and cook, stirring occasionally, until very al dente, 3 minutes less than the time indicated on the package. Use a mesh spider or tongs to transfer spaghetti to the Dutch oven, then add the chard leaves and pancetta (or, reserve 2 cups pasta cooking liquid and drain pasta in a colander). Cook over medium-high heat, tossing pasta in the clam juices and adding pasta water by the ½ cupful, until a glossy sauce forms 3 to 4 minutes. Return clams to the pot, along with any accumulated liquid, and toss to combine. Season with black pepper, then taste for salt. Serve pasta and clams with red pepper flakes for sprinkling over, if desired. Reprinted from That Sounds So Good by Carla Lalli Music.Copyright © 2021 by Carla Lalli Music.Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random HouseLLC. When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!

Every Filipino family has its own version of lumpia, a fried roll that’s often filled with meat and vegetables and served at parties. Accordingly, this recipe yields a lot of pieces and takes some time, especially if it’s your first time rolling them, but if you’d like to cook a smaller batch, assembled, uncooked lumpia freezes well and can be fried from frozen. My favorite wrappers are the lumpia wrappers from Simex, but in their absence, I like Spring Home’s TYJ Spring Roll Pastry or any other thin wheat-based wrapper meant for spring rolls. —Bettina Makalintal Yields about 25 lumpia For filling About 2 cups of dried shiitake mushrooms 1 large carrot 3 scallions, minus the roots and top 1 cm of greens At least 4 cloves of garlic ½ cup of cilantro, optional 8 oz shrimp, peeled + deveined 1 lb ground chicken 1 egg 4 tbsp oyster sauce 1 tsp sesame oil, optional ½  tsp freshly ground pepper 1 tsp kosher salt  For assembly 2 tsp cornstarch + 1 cup water 1 package lumpia or spring roll pastry wrappers (the wheat kind, not rice paper) 3 cups neutral oil  For serving, optional Banana ketchup or sweet chili sauce Cooked rice   To make the filling Soak the dried mushrooms in hot water for about 30 minutes, or following package instructions. Prep other ingredients while mushrooms hydrate. Cut carrot into small dice. Roughly chop scallions, garlic, cilantro (if using), mushrooms, and shrimp. Carrots, mushrooms, and shrimp should ideally be about the same size. In a large bowl, combine all chopped ingredients with chicken and egg.   Mix together until the filling is well-combined (all ingredients should look evenly interspersed). Add oyster sauce, sesame oil (if using), pepper, and salt and mix thoroughly. Filling should look slightly sticky, not dry. Optional: Taste filling by cooking about 1 tsp in a hot pan; adjust seasoning to taste.  To assemble If assembling with another person, delegate one person to carefully peel wrappers apart and the other to fill. If assembling alone, peel apart all wrappers before filling and cover with damp paper towel. Mix together cornstarch and water in a small bowl. This will help moisten the wrapper to help it adhere. Lay the wrapper down on a flat surface. If using square wrappers, place the wrapper in a diamond shape. Using a measuring spoon in one hand and a spoon in the other, transfer about 2 tablespoons of filling to the center of the bottom half of the wrapper. Use the spoon to smooth and flatten until the filling forms a log shape, about 4 inches long. Using a finger or a pastry brush, use the cornstarch-water mixture to lightly moisten the border of the wrapper, about 1 inch in on all sides. Fold the bottom edge of the wrapper up until it covers the filling. Press down lightly to adhere this side of the wrapper to the rest of the wrapper. Gently slide your fingers downward horizontally toward the log of filling, creating some tension around it. Fold the sides of the wrapper inwards until it looks like an envelope with one side open. Before folding the sides in, you may want to moisten and lightly press at the seams created by folding the bottom up. Wrap tightly; the roll should not feel loose but like you are compressing the meat inside the wrapper. Tightly roll the log upwards until the remaining wrapper has covered the entire roll. Place the roll seam down on a plate or baking tray while you fill the other wrappers. Optional: At this point, lumpia can be frozen on a baking tray and then transferred to a container or freezer bag once slightly hardened.  To fry In a deep, heavy-bottomed pan (like a cast iron skillet), heat up about 3 cups of neutral oil, until around 300°F. Gently lower lumpia one-by-one into oil, seam side down. The oil should be hot enough that bubbles immediately form around each lumpia. Work in batches of about 4 or 5 rolls at a time in order to give each roll space. Fry for about 10-15 minutes, flipping halfway until golden brown on all sides. Transfer cooked lumpia to a wire rack to cool. Serve warm with a side of banana ketchup or sweet chili sauce, and white rice, if desired.

Noor Murad talks to Jesse this week about the time she almost burned down a kitchen, what it’s like teaching the hard lessons she had to be taught, and her One: Green Frittata With Burnt Eggplant & Pomegranate Salsa. Noor Murad is a chef, cookbook author and head of the Ottolenghi Test Kitchen. You can follow her on Instagram @noorishbynoor. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Claudia Fleming talks to Jesse this week about being a sports fanatic, her triumphant twenty-one-year return to writing cookbooks, and her One: Peach & Raspberry Crostata. Claudia Fleming is a pastry chef, restaurateur, and the author of two cookbooks: the 2001 cult classic, The Last Course, and her newest, Delectable: Sweet & Savory Baking. You can follow Claudia on Instagram @chefclaudiafleming. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Sisters Sarah and Kaitlin Leung join Jesse this week. They own up to the fact that they are major plant nerds, reflect on the importance of cooking with–and learning from–your family, and give their One: Shortcut Dan-Dan Noodles. Sarah and Kaitlin Leung are one half of the team behind the blog, and eponymous cookbook, The Woks of Life. You can follow them on Instagram @thewoksoflife. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

J. Kenji López-Alt joins Jesse this week to discuss his life-long love of Mr. Wizard, food science, and the steps he took to perfect his One: Hard-Boiled Eggs. J. Kenji López-Alt is a chef, cookbook author, video host and food-writer. For more scientifically-minded recipes and content, you can follow him on Instagram @kenjilopezalt or check out his YouTube channel @jkenjilopezalt. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Khushbu Shah joins Jesse this week to talk about her upcoming and long-awaited cookbook, how traveling all over the country has changed her tastes, and her tummy-settling One: Yogurt Rice. Khushbu Shah is the Restaurant Editor at Food & Wine Magazine, a food writer, and traveler extraordinaire. You can follow her on Instagram or Twitter @khushandoj.  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

We’re getting two recipes in one this week with Nicole A. Taylor. She talks to Jesse about how she landed the deal for her one-of-a-kind cookbook, why we shouldn’t be so quick to write off dried herbs, and her One: Sweet Potato Hash covered in a seasoning that’s worth its weight in gold. Nicole A. Taylor is food writer, producer, and the author of Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations. You can follow her on Instagram or Twitter @foodculturist. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Paola Velez joins Jesse this week to talk about why she’s really fun at karaoke parties, how meeting her husband brought her to baking, and her oh-so-comforting One: Chocolate Chip Cookies. Paola Velez is a chef, editorial producer at Food & Wine and co-founder of Bakers Against Racism. You can follow her on Instagram and Twitter @smallorchids. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Nik Sharma’s got you covered this fall with his One. He talks to Jesse about how what started off as a kitchen remodel turned into an entire house remodel, his and his father’s love of photography, and his One: Manchow Soup. Nik Sharma is a food writer, cookbook author and recipe developer. You can follow him on Instagram and Twitter @abrowntable. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. 

Melissa Clark joins Jesse this week to talk about her decades-long, 40+ cookbooks career, the joy of a sheet-pan dinner, and her One: Roasted Cauliflower & Potatoes With Harissa, Yogurt & Toasted Almonds. Melissa Clark is a food writer, cookbook author, and New York Times columnist. You can follow her on Twitter @melissaclark or Instagram @clarkbar. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Ham El-Waylly joins Jesse this week to brag about how much fun he has working with his wife, trace the origins of his globalized palette, and to dote on a recipe that stands above all the rest: Toum. Ham El-Waylly is a chef, restaurateur, and YouTube star. You can follow him on Instagram @hamegram. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Chocolate and marshmallow: Can you name a more iconic duo? (Sorry graham cracker.) This week, Jessie Sheehan joins Jesse Sparks (try not to get confused) to dote on her new pet, celebrate her insatiable sweet tooth, and bless us with her delicious but oh-so-simple One: Devil’s Food Snacking Cake. Jessie Sheehan is a cookbook author, recipe developer and baker extraordinaire. You can follow her on TikTok or Instagram @jessiesheehanbakes. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Not sure what to cook in your camper van–or maybe just in your regular kitchen–this week? Ali Slagle’s got you covered. She talks to Jesse about her new cookbook, I Dream of Dinner (So You Don’t Have To), her six-month road trip across the United States, and her One: Soup Mix Stracciatella. Ali Slagle is a recipe developer, New York Times contributor, and cookbook author. You can follow her on Instagram @itsalislagle. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

We’re back for season 2 of The One Recipe! And kicking off this season is two times James Beard award-winning author and baker, Kristina Cho. Kristina talks to Jesse about what was (probably) the best day of her life (so far), Chinese baking, and her One: Cocktail Buns (Gai Mei Bao). Kristina Cho is a photographer, recipe developer, and the author of Mooncakes and Milkbread–the first book (in English) to explore the world of Chinese bakeries. You can follow her on Instagram @eatchofood or on her blog eatchofood.com Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Natasha Pickowicz lays down the law on apple tarts this week. She tells Jesse what it’s like running pop-ups all over New York City, raises some somewhat controversial opinions about pie, fruit, and baking spices, then talks us through her One: A Crispy Apple Tart. Check out the recipe from our archives: a classic tart from a classic chef, Daniel Boulud. Natasha Pickowicz is a New York City-based pastry chef and writer. If you want to check out some of her absolutely stunning desserts or just see what she’s up to, you can follow her on Instagram @natashapickowicz. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Chetna Makan joins producer Sally Swift this week to talk about baking in India (or the lack thereof), how she went from being a fashion designer to a Great British Bakeoff contender, and her One: Masala Pastry. Chetna Makan is an author, recipe developer, and YouTube video host. You can follow her on Instagram and Twitter @chetnamakan. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Sohla El-Waylly hangs out with Jesse this week to talk about the time her fried chicken made Jesse’s dad cry, why getting lost in Europe worked out really well for her, and her One: a Spanish Tortilla that has absolutely nothing to do with tortillas and everything to do with potatoes, olive oil, and tapas. Sohla El-Waylly is a chef, recipe developer, video host and (soon-to-be) cookbook author. You can follow her on Instagram @sohlae. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Grains genius Roxanna Jullapat talks to producer Sally Swift this week from deep inside the supply closet of her LA café, Friends & Family. She shares some confusion she had at a young age about her family tree, the inspiration behind her cookbook, Mother Grains, and her One: A Baked Buckwheat Pancake with Berry Compote. Roxana Jullapat is a baker, restaurant owner, and cookbook author. You can follow her on Instagram or Twitter @roxanajullapat Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Matt Rodbard joins Jesse this week to wax nostalgic about his past at MTV, explain how an Egg McMuffin machine kickstarted his career as a food writer, and to lovingly share his One: Technically-Not-Barbecue Oven Ribs. Matt Rodbard is a writer, editor and co-host of the TASTE Podcast. You can follow him on Twitter and Instagram @mattrodbard. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Subscribe Free: Apple Podcasts | Stitcher | Spotify | Google Podcasts | RSS | iHeartRadio | TuneIn Jesse is joined by Andy Baraghani this week to celebrate Andy’s new cookbook, learn what to look for when buying Basmati rice, and carefully explain the steps of his One: Chelo Ba Tahdig aka Steamed Persian Rice with Tahdig. Andy Baraghani is a recipe developer and the author of The Cook You Want to Be. You can follow him on Instagram @andybaraghni.  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Priya Krishna joins Jesse this week to show off her musical abilities, rave about some of her favorite food writers, and divulge her One: Tejal Rao’s massolu, AKA roasted vegetables with coconut, chili and garlic. (Yes, it really is that easy.) Priya Krishna is a New York Times food reporter and cookbook author. You can follow her on Instagram and Twitter @priyakrishna. Help support The One Recipe and shows from APM Studios that bring people together, with a donation of any amount today.

Chris Shepherd talks to Jesse about what it was like preparing curated meal kits for NFL players, gives some much-needed grilling advice, and tells the hilarious story behind his One: a grilled herb-marinated chicken that’s worth its weight in gold. Chris Shepherd is an award-winning chef, author, and the founder of Southern Smoke–a crisis relief organization for people in the food and beverage industry. You can follow him on Instagram @cshepherd13. Help support The One Recipe and shows from APM Studios that bring people together, with a donation of any amount today.

Rick Martinez and Jesse get into it this week to talk about Rick living his dream life in Mexico, the vast superiority of homemade tortillas, and his mouth-watering One: Rajas con Crema, aka roasted poblano chiles in cream. Rick Martinez is a beloved cook, writer, podcaster, and YouTube video host. You can follow him on Instagram @chefrickmartinez. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Chef Sheldon Simeon joins producer Sally Swift this week to talk about his family’s love of food, why his ‘hole in the wall’ restaurant is everything he’s ever wanted, and the history behind his drool-worthy One: Mochiko Fried Chicken. Sheldon Simeon is an adoring father, former Top Chef contestant, and the author of Cook Real Hawai’i. You can follow him on Instagram and Twitter @chefwonder. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Certified drinks expert John deBary joins Jesse this week to talk about his accidental foray into the world of craft-cocktails, the perseverance required to snag a first date with his now-husband, and his One: A bourbon-and-blueberry-focused cocktail named The Stonewall Baby. John deBary is the author of Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails. You can follow him on Instagram and Twitter @jnd3001. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Adrienne Cheatham and Jesse get into it this week to talk about their mutual love of Barbara Streisand, the scientific reasoning behind her preference for microwaved sweet-potatoes, and her mouth-watering One: sweet potato gnocchi with bacon-miso sauce. Adrienne Cheatham is a chef, cookbook author, and the founder of the Sunday Best pop-up series in Harlem. You can follow her on Instagram @chefadriennecheatham and on Twitter @ACs_kitchen. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Hetty McKinnon takes a trip down memory lane with producer Sally Swift this week. She talks about her past as a salad peddler, delivering them by bike all over Sydney, Australia, a shock she experienced when she visited Hong Kong for the first time as an adult, and her One: tomato macaroni soup with scrambled egg. Hetty McKinnon is a frequent contributor to New York Times Cooking, Bon Appétit and Epicurious. She’s also the author of several cookbooks, including To Asia, With Love. You can follow her on Twitter and Instagram @hettymckinnon. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today

This week, Stephen Satterfield talks to Jesse about why it’s important to know what you like, for instance, room temperature butter, which brings us to his One: Toast. Stephen Satterfield is the host of Netflix’s critically acclaimed docuseries High on the Hog, as well as the founder of Whetstone Magazine and Whetstone Radio Collective. You can follow him on Twitter and Instagram @isawstephen.  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

This week, we're sharing a trailer for Borderline Salty, a new weekly call-in food podcast from Pineapple Street Studios, hosted by two of our friends, Carla Lalli Music, and Rick Martinez. They'll share their latest ingredient obsessions, give you their hot takes on the latest food trends, and bring you their kitchen nightmare stories. Whether you’re still finding your way in the kitchen or have been cooking for years, this show has something for everyone. New episodes come out weekly — wherever you get your podcasts. 

This week, Klancy Miller talks to Jesse about her secret sleuthing tendencies, her family’s love for one very special dessert, and her One: Parisian Chestnut Mini-Cakes that are easy to make and even easier to eat. Klancy Miller is the author of Cooking Solo: The Fun of Cooking for Yourself, and the founder of For the Culture: A magazine celebrating Black women and femmes in food and wine. You can follow her on Twitter and Instagram @klancycooks. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

This week, producer Sally Swift talks to Joe Yonan about the perils of cicada season, the joy of midnight carrot-picking, and his One: a parsley-garlic dressing that’s good enough to drink. Joe Yonan is the Food and Dining editor of The Washington Post, and the author of several cookbooks, including Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein. You can follow him on Twitter and Instagram @joeyonan. We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

This week, Eric See and Jesse talk about the surprising demand for New Mexican food in New York City and why his James Beard nomination wasn't exactly what he expected it to be. Then, Eric opens up his family vault of secret recipes to share his One: a New Mexican Style Red Chile sauce that, he says, you can put on pretty much anything. Eric See is the chef and owner of Ursula, in Brooklyn, a 2022 James Beard Best New Restaurant Finalist. You can follow him on Instagram @erictheawkwardscone. We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today

This week, Tammie Teclemariam talks to Jesse about her new job as New York Magazine’s Diner At Large, her love of perfume, and her One: a delightfully simple minty pork meatball. Tammie is a food and wine writer whose work has appeared in Gawker, Eater, Saveur, and many other publications. You can follow her on Twitter @tammieetc and you can subscribe to her newsletter here. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey

This week, producer Sally Swift is sitting in for Jesse. She talks to Eric Kim about the genius and versatility of a good pan sauce, how his crush on Timothée Chalamet turned into a rather successful literary project, and his One, a roasted chicken with fish sauce butter. Eric Kim is a New York Times staff writer and the author of Korean American: Food That Tastes Like Home. You can follow him on Instagram or Twitter @ericjoonho. The full recipe for Eric’s Roasted Chicken With Fish-Sauce Butter is available here. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey

This week we’re talking to Leanne Brown about the joy of cooking for yourself, what makes a good fantasy novel, and her One, a spicy, umami pantry pasta. Leanne is the author of four cookbooks, including Good and Cheap: Eat Well on $4 a day, and Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing Self Care In the Kitchen. You can follow her on Instagram @leanneebrown or on Twitter @leelb. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey

This week, Host Jesse Sparks talks to Bettina Makalintal about bike love, thriller novels, and her One, a recipe for Crispy Glazed Tofu. Bettina is a food and culture writer, and currently a Senior Reporter at Eater. You can find her recipe on Instagram @the.one.recipe or at theonerecipe.org. You can find more from Bettina on home cooking on Twitter and TikTok @bettinamak, and on Instagram @crispyegg420 Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey

Senior Editor at Eater, Jesse Sparks, talks to chefs and cooks from all over the world about their one go-to recipe and the story behind it. The team at APM Studios’ The Splendid Table proudly presents The One Recipe which premieres March 8!