Welcome to Recipe Club where we debate the best way to cook the food you want to eat.

My name is Chris Ying, and today in the clubhouse, I'm cuddling close to these three very warm bodies.

First, artist and the designer of this very studio we are sitting in today, Lauren Feidner.

Next, one of America's great chefs, an hour right-in candidate for the next senator of Arizona,

Chris Bianco. And finally, my recipe club co-founder and a nice man who makes a mean stew, David Chang.

Guys, it is a crappy, crappy day.

It's pretty cold for California.

The rain is just spitting in that way that's annoying, not giving you the lovely pitter patter of drops

hitting the pavement. It is wet and gray and poopy, which makes it a perfect day for today's

theme, snow day. We are going to be debating the best way to cook the cockle warming, rib-sticking

fare that will fight off the chill and put you down for a long

winter's nap. Each of our club members has cooked a publicly available snow day themed recipe.

They're going to be advocating for what they think is the best way to tackle snow day.

We'll get to that in a minute. But first, let's set the table. I am a lifelong Californian,

so I've never been that cold. So I'm going to look to my East Coast boys here. It's winter,

Dave. You're a young lad coming in from the cold. Paint me a picture of the kind of comfort that you can find the bottom

of a bowl of stew or soup or casseroles or whatever the case may be.

I mean, yeah, growing up in Virginia, there was a lot of snow for us, actually.

And whenever there was a snow day, you'd follow the weather report the night before.

And you'd be like, come on.

Dump.

You know, like, it was really good when school was canceled the night before.

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