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.

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 Founder of Slik Wines. You can learn more about her and her wine education courses at slikwines.comIf 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.