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.Broadcast dates for this episode:March 29, 2022 (originally aired)August 15, 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 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)August 8, 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 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.

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.Broadcast dates for this episode:July 5, 2022 (originally aired)July 4, 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 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.

Dan Souza, Editor-in-chief of Cooks Illustrated and a chef at America’s Test Kitchen, shares his career journey from a summer at a graveyard to developing the perfect Butterscotch Pudding recipe. He discusses his culinary adventures in Japan and Hungary, transitioning from marketing to a culinary career, and the science behind the Maillard reaction in creating a delicious dessert.