Dave Chang, Chris Ying, and Bryan Ford consider the virtues of a humble yet beloved cut of meat and the post-revolutionary soup it serves so well.Find the recipes for this and every Recipe Club on <a href="https://www.theringer.com/2020/12/7/22159772/all-the-recipes-from-recipe-club">The Ringer's website</a>, watch the video version of this episode on <a href="https://open.spotify.com/show/23h96jwS5AiYyMJ8CYvDYL?si=581d1188f99343bd">Spotify</a>, and join the conversation (and cook along with us!) on <a href="https://majordomomedia.com/discord">Discord</a> and <a href="https://www.instagram.com/recipeclub/?hl=en">Instagram</a>.The Recipe: <a href="https://docs.google.com/document/d/1R-e4pfsCbswSCf_-jJXIBPw2KOGhwvZH-gwMvTGIJpo/edit">Monica Chiu’s Shanghainese Borscht</a>Hosts: Dave Chang and Chris YingGuest: Bryan FordProducer: Sasha AshallAdditional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

Plantains

Each week, chef David Chang and host Chris Ying gather the members of Recipe Club to debate the best way to make the food you want to eat. Together, they hack and slash their way through the millions of recipes out there, so you don’t have to. In this latest season, the gang is tackling specific occasions—date nights, potlucks, late-night snacks, the first time you cook for the in-laws—and “politely” discussing whose advice you should take. Every episode of this chart-topping podcast is a hilariously relatable deep dive into deliciousness. Listen and watch new episodes every Wednesday. Subscribe (please) and follows us on IG (@recipeclub) and YouTube (@recipeclubofficial)!