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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Hrishikesh Hirway’s Recipe for Chole aka Spiced Chickpeas
Hrishikesh Hirway talks about his love of mysteries, the genesis of his podcast with Samin Nosrat and his one recipe for Chole aka spiced chickpeas.
Yia Vang’s Recipe for Whole Roasted Fish Wrapped In Banana Leaves
Chef Yia Vang celebrates his dad, offers up some pretty good dating advice, and gives his One: Whole Roasted Fish Wrapped In Banana Leaves.
Pati Jinich’s Recipe for Fideo Seco A Los Tres Chiles
Pati Jinich gets into the weeds this week with chiles and Mexican pastas, which leads us to her One: Fideo Seco A Los Tres Chiles
Andrea Nguyen’s Recipe for Nuoc Cham
Andrea Nguyen started cooking with her mom when she was just a little kid; she’s been perfecting her One ever since: Nuoc Cham
George McCalman’s Recipe for Fried Jacks
George McCalman talks to Jesse this week about why he hates following recipes, what it’s like being God’s favorite, and his One: Fried Jacks
Soleil Ho’s Recipe for Scallion Oil, Mở Hành
Soleil Ho pulls back the curtain on a beloved childhood tv show, talks about writers that keep them going, and brings us their One: Scallion Oil, Mở Hành.
The One Recipe Holiday Special
It’s The One Recipe Holiday Special! Tune in to chef & author Carla Lalli Music, NYT writer Eric Kim, Eater’s Bettina Makalintal, & chef Tanya Holland
Mini Hoecakes with Crème Fraîche and Caviar
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.
Judy’s Empanadas
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.
The Lalli Family’s Spaghetti and Clams
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.