The One Recipe
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.
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Chris Shepherd’s Recipe for Grilled Herb-Marinated Chicken
Chris Shepherd talks Texas, grilling advice (hint: just leave it alone), and his One: an herb-marinade that you can put on just about anything.
The One Recipe's Summer Celebrations Special
It’s The One Recipe’s Summer Celebrations Special this week with authors Natasha David & Esteban Castillo, Food Critic Bao Ong, & Chef Chris Williams.
Dan Souza’s Recipe for Butterscotch Pudding
Dan Souza gives us a science lesson and mouth-watering dessert this week as he tells the story behind his recipe for Butterscotch Pudding.
Pierre Thiam’s Recipe for Aunt Marie's Sauce Feuille
Pierre Thiam talks about how diversifying your diet can fight climate change, his foray into fonio beer, and his one recipe for Sauce Feuille.
Tejal Rao’s “Hammered Greens,” or Twice-Cooked Broccoli Rabe
NY Times critic Tejal Rao dishes on her secret knife-throwing skills, life as a critic, and her One: Twice-Cooked Broccoli Rabe
Smoky Citrus Salmon on the Half Shell, Coconut Rice, and Collard Green Salad
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.
Michelada Ribs
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!
No Bad Days
Serves 10 to 14
Adult Supervision
Serves 1
Marie Cheslik’s Recipe for Hamburger Helper
Good food (and wine) doesn’t have to be intimidating, as Marie Cheslik so deftly explains with her one recipe for Hamburger Helper.