Hi, I'm Bettina McClintel. I'm a food writer and editor currently working at Bon Appetit.

One thing about me is that I really love reading thriller novels and specifically thrillers

with wife in the name. So a couple of recent favorites of mine have been the wife upstairs,

pretty little wife, the previous wife. I don't know if that's a book, but I think it is.

Basically a lot of things like that.

Hello, it's Jesse Sparks, and this is the One Recipe Podcast, all about that one recipe that pro chefs and great cooks turn to again and again.

Okay, it's time to get right into this week's recipe with Bettina Backelenthal.

Bettina is an associate editor at Bonapit. She's a food and culture writer. I pretty much love everything she's written, and I adore her TikTok, Krispy Egg 420. Hey, Bettina. How's it going? Hey, I'm doing well. Thank you for having me. Oh my gosh. Thank you for coming. Long been a fan of like your many platforms, you're writing for multiple outlets. So it's a joy to have you. Oh, thank you so much. So first and foremost, can you tell me a little bit about yourself? I've heard that you are a big biking aficionado. Is that true? Right now, officially food writer and editor. But yes, like right in my previous life right before food writing, I was a, I was a bike mechanic and I've been really into bikes for like several years now.

And I have more bikes than maybe I should for like my tiny apartment.

How many is too many? Are we thinking like six? Are we thinking like, well, okay, no, it's not

that bad. But like keep in mind, my apartment is like two rooms. There's just two rooms. So I have

two bikes right now. And then I have one bike that's like in a box at my mom's

house in Pennsylvania. So I used to have like five, but I downsized when I moved to New York.

Oh my gosh. So you truly are a bike expert. Thank you. So I would love to find out what is your one

recipe? Okay. So right now my favorite recipe that's been my repertoire is sort of this like

crispy glazed fried tofu.

It's really just been sort of like my go-to way of making tofu and I eat mostly vegetarian.

So like I love tofu.

I cook with it a lot and this is probably the technique I lean on the most.

So was this a technique that you found when you were first starting to, you know, lean more vegetarian?

No, I found it like a little bit more recently, like sort of, you know, because I feel like the

typical advice on tofu is just like the pressed method, right? But so basically the way I've been

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