Three Ingredients – Details, episodes & analysis

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Three Ingredients

Nancy Silverton, Laurie Ochoa, and Ruth Reichl

Arts

Society & Culture

Frequency: 1 episode/44d. Total Eps: 20

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

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Data updated on 04/07/2026

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Score global : 49%

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Live with Three Ingredients at the Ojai Food & Wine Festival 2026

Friday, March 6, 2026 • Duration 38:31

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

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Three Ingredients on restaurant critic anonymity and the Thomas Keller incident

Wednesday, July 2, 2025 • Duration 01:00:16

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

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Three Ingredients Talk About Charlie Trotter

Saturday, May 31, 2025 • Duration 54:34

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

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Three Ingredients, Unedited

Monday, May 26, 2025 • Duration 49:53

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

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Three Ingredients Raw: Live and Unedited

Thursday, May 15, 2025 • Duration 40:19

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

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Hospital Food: Why is it so Bad?

Monday, May 6, 2024 • Duration 07:32

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

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Episode 10 Bonus

Thursday, April 25, 2024 • Duration 03:58

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

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Sriracha: Has it become an old lady condiment?

Friday, March 22, 2024 • Duration 01:00:01

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

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Would you eat an armadillo?

Monday, February 26, 2024 • Duration 11:19

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.

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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

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Is This the World's Strangest Breakfast?

Monday, February 12, 2024 • Duration 40:55

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. Laurie shares a funny memory of her first foie gras, Ruth speaks wistfully of a great bourbon she can no longer afford and Nancy goes hunting. This conversation is definitely going to make you hungry. So pull up a chair and join us.

To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.

SHOW NOTES

Oops, I dropped …

If you listened to Episode 2 of “Three Ingredients,” you heard us talking a bit about Michelin three-star chef Massimo Bottura, whose Modena restaurant Osteria Francescana was twice named the No. 1 restaurant on the World’s 50 Best Restaurants list. Ruth was about to interview Massimo and his wife, Lara Gilmore, about their new book “Slow Food Fast Cars,” with recipes, stories and gorgeous photos about the food, art, design and people behind their playful and luxurious guest house Casa Maria Luigia outside of Modena. In this episode, Ruth tells us about the talk and the three of us exchange notes about our visits to Casa Maria Luigia.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit

Three Ingredients – Details, episodes & analysis

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Three Ingredients – Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Spotify

Shared links between episodes and podcasts

Other56

RSS feed quality and score

Publication history

Latest published episodes

Similar podcasts and content

Related Shows Based on Content Similarities

Apple Podcasts

Spotify

Related Shows Based on Content Similarities

Other56

Substack13

Los Angeles Times14