Glassy salmon skin and Auvergne lentils join Joel's angry rigatoni at Recipe30
Both new dinners open and close with a coastal walk with Kenji, the Aussie Shepherd who, by Joel's account, keeps an eye on quality.
Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.
The 25-minute dinner that saved my weeknights
A usual day on Recipe30 brings in something like 88,000 views, spread across a long library of Mediterranean home cooking, and the days around Joel's two new uploads looked just like that. Steady is the word.
The first was a pantry sausage arrabbiata on rigatoni. In the description, Joel explains that the name means "angry" in Italian, admits the sausage is not traditional and argues for it anyway, because the meat gives the sauce body. The ridged tubes are there to catch the little pieces. It has passed 80,000 views.
Four days later came "The Secret to Salmon Skin That Actually Shatters," a bistro-style plate of crispy-skin salmon on warm green lentils in a Dijon vinaigrette. Joel's method is short: dry skin, a hot stainless steel pan, a firm press for the first half minute, then leave it alone. It drew over 21,000 views in its first day and is now the channel's quickest mover, just ahead of the rigatoni.
Both videos follow the familiar Recipe30 shape, a morning coastal walk with Kenji, the cooking, the tasting, then a treat and an afternoon trail walk. Further back, a shrimp bolognese that builds its sauce from fried shells is still picking up views.
Among the cooking channels near its size, the busiest days belong to ShoPhoCho and Derek Wolf. Recipe30 sits in the calmer middle, close to SuperYummy and Rainbow Plant Life.
Published on Trari
The videos drawing views on Recipe30 right now
- Channel
- Recipe30
- Subscribers
- 1,650,000
- Videos published this week
- 2
- Video published
- September 25, 2026
- Video views so far
- 81,245
The numbers
Here is how Recipe30's week adds up.
💡 Test your knowledge
Arrabbiata sauce is traditionally associated with which Italian region?
Arrabbiata is a classic of Roman cooking, and Rome is the capital of Lazio.




