Mon, Jan 11, 2021
Dave and Chris are rejoined by Rachel Khong in an exploration of the humble and omnipresent banana. Amidst respectful discussion of the three recipes they've brought to the table, they discover new ideals for their conception of what home cookery can and should be. This one's for the Cool Whip lovers.
Mon, Jan 25, 2021
Bryan Ford rejoins Dave and Chris to respectfully discuss their three recipes-which this week concern Boboli shelf-stable pizza crust. This podcast consists of potentially the longest conversation anyone outside of the Boboli organization has had about the end-of-the-aisle grocery store staple.
Mon, Feb 15, 2021
Dave and Chris are joined once again by master baker Bryan Ford to respectfully discuss the three recipes they have chosen to represent graham crackers, an ingredient well-known for pie crusts, s'mores, and after-school snacks, but not much else. This week, find out whether there's more to these tasty little biscuits than meets the Google search.
Mon, Feb 22, 2021
Dave and Chris are joined by a special guest this week: James Beard Foundation Book Award-winning chef JJ Johnson, owner of Fieldtrip in New York City. They gather to respectfully discuss the three recipes they have chosen to represent an ingredient that is both essential to their own personal relationship with food and the backbone of food cultures across the world: rice.
Mon, Mar 1, 2021
Dave and Chris are joined once again by the 'Recipe Club' doyenne Rachel Khong to respectfully discuss the three recipes they have chosen to represent an ingredient that goes by many names such as polenta, cornmeal, or grits - it's a wholesome mush loved by Italians and people of the American South alike.