Three Ingredients

May 06 2024 15 ep. 26 mins 37
Three Ingredients Podcast artwork

Join Nancy Silverton, Laurie Ochoa and Ruth Reichl in truly delicious conversations about food. Bonus content and community at threeingredients.substack.com.

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Hospital Food: Why is it so Bad?

May 06 2024 7 mins  
Why are the sickest people in our country being served the worst food?Not content to limit our complaints to hospital food, we move on to school food. Shouldn’t it be better? Can we fix it? Let’s talk about it in this bonus episode of “Three Ingredients.”And should you care to read the article Ruth wrote about school food in 1978 for New West magazine, there’s a copy in t

Episode 10 Bonus

Apr 25 2024 3 mins  
In which we discuss our favorite scripted food shows. A few old favorites, and a couple you might never have heard of. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com

Sriracha: Has it become an old lady condiment?

Mar 22 2024 60 mins  
In Episode 9 of “Three Ingredients,” Ruth, Nancy and Laurie have a heated discussion about chiles. First we talk about how they hurt so good that sriracha has possibly become an old lady condiment. Then we talk about how they hurt so bad that Nancy once ended up with her hands in buckets of ice water after a memorable encounter with a lot of chiles. And speaking of hands, Nancy

Would you eat an armadillo?

Feb 26 2024 11 mins  
What will you eat? What won't you? In this bonus episode of "Three Ingredients" we discuss eating some things that many people consider very strange. Tarantula anyone? How about guinea pig? Then we consider the lobster — and discuss other unmentionable aspects of cuisine. And have you contemplated the human toll of eating vegetables? Are you ready for some food for thought? We've

Is This the World's Strangest Breakfast?

Feb 12 2024 40 mins  
What do you eat for breakfast? In Episode 8 of “Three Ingredients” we introduce you to what might be the strangest way to start the day. It’s also the most delicious. Then we talk about our favorite condiments with odes to great balsamic vinegar, truffles and vanilla in its many forms. And then, because we just can’t help ourselves, we rag on one that none of us can stand.

How To Feed a Newborn

Jan 31 2024 5 mins  
A friend shares what Italian babies are fed as their first solid food. It is, frankly, hard to believe. But then we fed our kids some pretty strange foods too. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com

Did Nancy Silverton just revolutionize carrot cake?

Jan 22 2024 42 mins  
In Episode 7 of “Three Ingredients,” we talk about what separates restaurant chefs from home cooks. Is it training? Obsession? A drive for perfection? Or something less tangible? One secret: Nancy says she's never thought of herself as a chef. We ask why. We also have a discussion about open kitchens in restaurants, including Nancy’s experiences cooking before an audience of

The right way and the wrong way to cook in someone else's kitchen

Jan 11 2024 38 mins  
How do you feel about people who come in and just take over your kitchen? That’s the burning question that starts off our conversation and reveals Ruth’s territorial tendencies. From there, we morph into the etiquette of pot luck dinners. And then we get into the whole subject of dinner parties. What is it, exactly that makes a good one? The truth is, we are deeply divided on t

Episode 5: How Nancy cornered the celery heart market. Thoughts on great dinner parties.

Jan 05 2024 45 mins  
You’ll hear no iceberg lettuce shaming in this episode.The great little food shops we talk about in this episode* Talbott and Arding, where Ruth does a lot of shopping. 202 Allen Street, Hudson New York* We Got Nuts, Nancy’s online source for Antep Turkish pistachios. She buys them by the five-pound bag.* Breadfolks, the Hudson bakery Nancy asks Ruth about, was opened by celebr

Bonus 'Ingredients': A health inspector story plus Ruth's food cart chicken recipe

Dec 28 2023 2 mins  
What happens when the health department shows up during the busiest time at a restaurant? It's not pretty. Plus, the recipe Ruth invented for those times when she's out of town and craving her favorite food cart treat. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com