Is seaweed the most underrated edible vegetable out there? Two longtime fans and one seaweed inductee come together to marvel at its many applications, and review a recipe that traveled to the 'Club' from Thailand by way of Japan—a porky, garlicky seaweed soup.
Find the recipes for this and every 'Recipe Club' on The Ringer's website, watch the video version of this episode on Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Rida Lee’s Seaweed Soup with Pork Meatballs
Host: Chris Ying
Guests: Bryan Ford and Rachel Khong
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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Seaweed

Chef David Chang and the members of the Recipe Club sift through millions of recipes to find the very best way to make the food you want to eat (subjectively speaking, of course). From plant-based meat to broccoli to seaweed, Chang and friends are determined to cut through the noise. Each week, they cook one dish, debate it, and ultimately figure out a few ways to make it tastier, too.

Arts

Literature

Performing Arts

Design

Food

Fashion & Beauty

Visual Arts

Dave and Chris are joined by the entire Recipe Club team to crown the Season 3 winner, hand out some awards and reflect on the beautiful mess that was Season 3.

Hosts: David Chang and Chris Ying
Guests: Rachel Khong, John deBary, Priya Krishna, and Bryan Ford
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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Season 3 Finale

Chris is joined by special guests Priya Krishna and John deBary for the penultimate episode of the season (and the last competitive episode) to make maple pudding cake. John and Priya square-off to determine who will be crowned season champion, and we're not going to tell you who wins!
Host: Chris Ying
Guests: Priya Krishna and John deBary
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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Maple Syrup

Dave and Chris are joined by special guest Malcolm Livingston II to take a deep holiday dive into sweet potato pie. Malcolm shares a remarkable recipe he developed (you will be a holiday hero if you make this!), which Dave tries to make in the microwave in less than 15 minutes, and Chris challenges himself to make handmade agar-agar for his version.
Hosts: David Chang and Chris Ying
Guest: Malcolm Livingston II
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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Sweet Potato Pie

Chris is joined by special guests Rachel Khong and Priya Krishna to discuss (and cook with!) one of the trendiest purple tubers you'll hear about this year: ube. In this episode, the Recipe Club puts Brandi Yamada's recipe for Sweet Potato Haupia Squares through the ringer. Rachel had to make her version in under 20 minutes, Chris makes his in a slow cooker, and Priya had to make her version using only shelf-stable ingredients.
Host: Chris Ying
Guests: Rachel Khong and Priya Krishna
Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia
Editor: Richard Parks
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Dave and Chris are joined by special guest Dave Arnold to run up the score on his very own Game Day Pork Chili recipe! This is one of those recipes that you can make a huge batch of and be everyone's favorite tailgate buddy. But, as usual, the Recipe Club isn't going to take the easy way out. Dave does a Caribbean-inspired spin based on the true story of Jamaican oxtail, Chris tried an Italian-style fusion, and the guys—kind as ever—insisted that Dave Arnold turn this pork chili dish into a cocktail.
Hosts: Dave Chang and Chris Ying
Guest: Dave Arnold
Producers: Gabi Marler, Ira Chute, Victoria Valencia, and Cory McConnell
Editor: Richard Parks
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Seaweed

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