Three Ingredients

Nancy Silverton, Laurie Ochoa, and Ruth Reichl
  • 4.6 (43)
  • FOOD
  • UPDATED WEEKLY

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

  1. Three Ingredients on restaurant critic anonymity and the Thomas Keller incident

    07/02/2025

    Three Ingredients on restaurant critic anonymity and the Thomas Keller incident

    Nancy and Laurie share a screen from Nancy’s home in Umbria and join Ruth in New York for this live and unedited conversation. Their talk ranges from the current state of restaurant criticism to different party throwing styles. Does Ruth really use paper plates? What’s Nancy’s favorite American cheese for hamburgers. And Laurie explains why sometimes helping out at the grill requires an umbrella. 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

    1 hr

  2. 05/31/2025

    Three Ingredients Talk About Charlie Trotter

    Charlie was famous for, among other things, a vegetable-forward menu and pioneering a new tasting menu every day. His restaurant is about to reopen. 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

    55 min
  3. Three Ingredients, Unedited

    05/26/2025

    Three Ingredients, Unedited

    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

    50 min
  4. Three Ingredients Raw: Live and Unedited

    05/15/2025

    Three Ingredients Raw: Live and Unedited

    The hiatus is over. Ruth Reichl, Nancy Silverton and Laurie Ochoa are firing up Three Ingredients again. This season, we’re going live and mostly unedited. You’ll notice some rough edges in this first return episode as our cameras go live before Nancy has a chance to take her seat, Ruth gets a phone call that turns off her camera and Laurie’s phone overheats three times during the session. But with no advance notice, some 350 of you joined our live test session so we’re posting this for everyone to listen in. Thanks to our subscribers, who asked for more Three Ingredients and were patient during our break. We’re planning more live sessions, this time with more advance notice and a different phone for Laurie. Watch your Substack messages for a heads-up about our next Three Ingredients live episode. We’d love for you to join and send us questions. Thanks for listening to Three Ingredients! Subscribe to receive new posts. 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

    40 min
  5. Hospital Food: Why is it so Bad?

    05/06/2024

    Hospital Food: Why is it so Bad?

    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 this Dec. 2021 edition of Ruth’s Substack newsletter La Briffe. Also, find the story Laurie mentions by Jenn Harris on Los Angeles schools trying to introduce items like kung pao chicken and “walking tacos” for kids at 1,000 different schools at latimes.com/food. Three Ingredients is a reader-supported publication. To receive new posts as they are released, consider becoming a free or paid subscriber at https://threeingredients.substack.com/ 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

    8 min
  6. Episode 10 Bonus

    04/25/2024

    Episode 10 Bonus

    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

    4 min
  7. Sriracha: Has it become an old lady condiment?

    03/22/2024

    Sriracha: Has it become an old lady condiment?

    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 like you to please throw out your salad tongs and start massaging your dear little lettuce leaves with your hands. And that’s only the beginning of a discussion that ranges from lists — are they good or are they nonsense? And restaurants — are they essential? We talk about potatoes. We talk about apples. We talk about grilled cheese sandwiches ... and irresistible cheese toast. We begin this episode by discussing pancakes. Ruth has a lot of thoughts on the subject. Three Ingredients is a reader-supported podcast. To receive new episodes as they drop plus posts with recipes, restaurant recommendations and more from Ruth, Nancy and Laurie, consider becoming a free or paid subscriber at https://threeingredients.substack.com/ 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

    1 hr

  8. 02/26/2024

    Would you eat an armadillo?

    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 got it. --- To receive new episodes of "Three Ingredients" as they drop, sign up to become a free subscriber at threeingredients.substack.com/subscribe. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber. Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks, including her newest, "The Cookie That Changed My Life." Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper’s Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton’s Breads from the La Brea Bakery.” 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

    11 min
See All (19)

4.6
out of 5
43 Ratings

About

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

Information

  • Creator
    Nancy Silverton, Laurie Ochoa, and Ruth Reichl
  • Years Active
    2023 - 2025
  • Episodes
    19
  • Rating
    Clean
  • Copyright
    © Ruth Reichl, Laurie Ochoa, Nancy Silverton
  • Show Website
    Three Ingredients

You Might Also Like