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Check Out: Be My Guest with Ina Garten

In each episode of Be My Guest, Ina does what she does best - welcomes a different friend at her home to talk about life, love, and career, all while cooking an amazing meal or two. Before she was a culinary icon, Ina was an iconic host - making her guests feel comfortable just as easily as she makes a four-course meal. Who wouldn’t want to spend an evening with her?In this episode, actress Jennifer Garner joins her very own “queen” and “kitchen fairy,” Ina. As they revamp Jennifer’s grandmother’s cornbread recipe and make pizzas, they talk about Jennifer’s childhood in West Virginia, what it was like to move to Manhattan, and what she ate on repeat while filming 13 Going on 30.If you like the episode, be sure to follow Be My Guest with Ina Garten wherever you get your podcasts. And so, without further ado, here’s an episode of Be My Guest with Ina Garten.

Check Out: Be My Guest with Ina Garten

In each episode of Be My Guest, Ina does what she does best - welcomes a different friend at her home to talk about life, love, and career, all while cooking an amazing meal or two. Before she was a culinary icon, Ina was an iconic host - making her guests feel comfortable just as easily as she makes a four-course meal. Who wouldn’t want to spend an evening with her?In this episode, actress Jennifer Garner joins her very own “queen” and “kitchen fairy,” Ina. As they revamp Jennifer’s grandmother’s cornbread recipe and make pizzas, they talk about Jennifer’s childhood in West Virginia, what it was like to move to Manhattan, and what she ate on repeat while filming 13 Going on 30.If you like the episode, be sure to follow Be My Guest with Ina Garten wherever you get your podcasts. And so, without further ado, here’s an episode of Be My Guest with Ina Garten.

27:53

30 Apr 24

780: Spring Cookbook Roundup

This week, we are celebrating the spring cookbooks of 2023! First, we talk with Chef Lara Lee about her approach to flavorful meals using iconic Asian ingredients from her pantry, including recipes for her stellar Tom Yum Bloody Mary and Sambal Patatas Bravas - crispy potatoes topped with a sambal spiced tomato mixture and a bit of mayo! Addictive! Her latest book is A Splash of Soy. Then, we get deep into flavor combinations with Niki Segnit, author of The Flavor Thesaurus. She talks us through surprising flavor combinations that will inspire and expand your home cooking adventures. Then, we talk African home cooking with Lerato Umah-Shaylor, author of Africana, and her delicious recipes filled with traditional and modern flavors of African cuisine. From yassa butter to bejeweled aromatic fried rice and her delicious Akàrà; deep fried bean fritters with ginger & spring onions.Broadcast dates for this episode:May 12, 2023 (originally aired)April 26, 2024 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

780: Spring Cookbook Roundup

This week, we are celebrating the spring cookbooks of 2023! First, we talk with Chef Lara Lee about her approach to flavorful meals using iconic Asian ingredients from her pantry, including recipes for her stellar Tom Yum Bloody Mary and Sambal Patatas Bravas - crispy potatoes topped with a sambal spiced tomato mixture and a bit of mayo! Addictive! Her latest book is A Splash of Soy. Then, we get deep into flavor combinations with Niki Segnit, author of The Flavor Thesaurus. She talks us through surprising flavor combinations that will inspire and expand your home cooking adventures. Then, we talk African home cooking with Lerato Umah-Shaylor, author of Africana, and her delicious recipes filled with traditional and modern flavors of African cuisine. From yassa butter to bejeweled aromatic fried rice and her delicious Akàrà; deep fried bean fritters with ginger & spring onions.Broadcast dates for this episode:May 12, 2023 (originally aired)April 26, 2024 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

50:23

26 Apr 24

802: Chasing Flavor with Carla Hall and Roots, Heart, Soul with Todd Richards

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, it’s the food journeys of two chefs. First, TV Star and author Carla Hall joins us to talk about her latest show, Chasing Flavor. She brings us stories about her filming and travels and the connection between people and their food. She sticks around to answer some of your cooking questions. Carla Hall hosts the MAX series, Chasing Flavor, and is the author of Carla's Soul Food: Every Day and Celebration. Then, we sat down with Atlanta chef Todd Richards to talk about the interesting and varied influences on soul food. He talks about the foods from West Africa, how they traveled across the Caribbean, and how the dishes have evolved. He left us with his recipe for Haitian Oxtail in Beef Broth with Pikliz. Todd's new book is Roots, Heart and Soul: The Story, Celebration and Recipes of Afro Cuisine in America.Broadcast dates for this episode:April 19, 2024 (originally aired)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you! Generous listeners like you make The Splendid Table possible. Donate today to support the show.

802: Chasing Flavor with Carla Hall and Roots, Heart, Soul with Todd Richards

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, it’s the food journeys of two chefs. First, TV Star and author Carla Hall joins us to talk about her latest show, Chasing Flavor. She brings us stories about her filming and travels and the connection between people and their food. She sticks around to answer some of your cooking questions. Carla Hall hosts the MAX series, Chasing Flavor, and is the author of Carla's Soul Food: Every Day and Celebration. Then, we sat down with Atlanta chef Todd Richards to talk about the interesting and varied influences on soul food. He talks about the foods from West Africa, how they traveled across the Caribbean, and how the dishes have evolved. He left us with his recipe for Haitian Oxtail in Beef Broth with Pikliz. Todd's new book is Roots, Heart and Soul: The Story, Celebration and Recipes of Afro Cuisine in America.Broadcast dates for this episode:April 19, 2024 (originally aired)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you! Generous listeners like you make The Splendid Table possible. Donate today to support the show.

50:19

19 Apr 24

779: Fruits & Veggies with Abra Berens and Sheela Prakash

This week, we promise you will get your recommended dose of fruits and vegetables! Award-winning author Abra Berens takes us on a sweet and savory journey with fruit. From best cooking methods to subtle and exotic pickling methods- think Brined Cherries + Salty Snacks, to advice on picking the best fruit to throw on the grill. She’s the author of three books, Grist, A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes, Ruffage: A Practical Guide to Vegetables, and her latest, Pulp: A Practical Guide to Cooking with Fruit. Then, we turn to vegetables with food editor and author Sheela Prakash. Her new book is Salad Seasons: Vegetable-Forward Dishes All Year. The book is chockfull of imaginative uses for fresh veggies, including an amazing recipe for Spring Carrots with Burnt Butter and Labneh.Broadcast dates for this episode:April 21, 2023 (originally aired)April 12, 2024 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift

779: Fruits & Veggies with Abra Berens and Sheela Prakash

This week, we promise you will get your recommended dose of fruits and vegetables! Award-winning author Abra Berens takes us on a sweet and savory journey with fruit. From best cooking methods to subtle and exotic pickling methods- think Brined Cherries + Salty Snacks, to advice on picking the best fruit to throw on the grill. She’s the author of three books, Grist, A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes, Ruffage: A Practical Guide to Vegetables, and her latest, Pulp: A Practical Guide to Cooking with Fruit. Then, we turn to vegetables with food editor and author Sheela Prakash. Her new book is Salad Seasons: Vegetable-Forward Dishes All Year. The book is chockfull of imaginative uses for fresh veggies, including an amazing recipe for Spring Carrots with Burnt Butter and Labneh.Broadcast dates for this episode:April 21, 2023 (originally aired)April 12, 2024 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift

50:00

13 Apr 24

801: Islas: A Celebration of Tropical Cooking with Von Diaz and My Life in Recipes, Food, Family and Memories with Joan Nathan

We are looking at food stories from different cultures this week. First, documentarian and journalist Von Diaz joins us to talk about her latest book, Islas: A Celebration of Tropical Cooking. She writes about island cuisine from all over the world and talks about her academic field research, the connections she feels when she is on an island, and the unique dishes she cooked and tasted for her book research. She found commonality among the islands in their cooking techniques, from grilling to smoking and marinating, and shares a delicious, iconic island recipe for CHamoru Barbecue Chicken with Juanita’s Fina’denne’. Then, best-selling author and Jewish food authority Joan Nathan joins us to talk about her latest book, a memoir My Life in Recipes, Food, Family and Memories. Joan chronicles her start in food, the people she met along the way, her passion for elevating the home cook and her devotion to the regular ritual of sitting down together for a meal. Broadcast dates for this episode:April 5, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

801: Islas: A Celebration of Tropical Cooking with Von Diaz and My Life in Recipes, Food, Family and Memories with Joan Nathan

We are looking at food stories from different cultures this week. First, documentarian and journalist Von Diaz joins us to talk about her latest book, Islas: A Celebration of Tropical Cooking. She writes about island cuisine from all over the world and talks about her academic field research, the connections she feels when she is on an island, and the unique dishes she cooked and tasted for her book research. She found commonality among the islands in their cooking techniques, from grilling to smoking and marinating, and shares a delicious, iconic island recipe for CHamoru Barbecue Chicken with Juanita’s Fina’denne’. Then, best-selling author and Jewish food authority Joan Nathan joins us to talk about her latest book, a memoir My Life in Recipes, Food, Family and Memories. Joan chronicles her start in food, the people she met along the way, her passion for elevating the home cook and her devotion to the regular ritual of sitting down together for a meal. Broadcast dates for this episode:April 5, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

50:03

5 Apr 24

778: Spring Baking with Natasha Pickowicz, Esteban Castillo, and Chetna Makan

We’re all about baking today, from New York to Mexico to London by way of India. First, Pastry Chef Natasha Pickowicz talks to us about her favorite recipes and her baking process. Then, she shares her baking techniques, from bringing egg whites back to life to saving overbaked cakes by soaking them in delicious liquid. She is the author of More Than Cake: 100 Baking Recipes for Pleasure and Community, and she left us with her Fennel, Chocolate, and Hazelnut Spears. Then, Chicano Eats Food Blogger Esteban Castillo gives us a rundown of his favorite Mexican pastries and all the goodness Mexican panaderias have to offer, from cakes to jellos and even savory treats. He is the author of Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts. He left us with his recipe for Pan de Elote. And you can find more recipes on his site, Chicano Eats. Then, one of the most beloved contestants on the Great British Baking Show, Chetna Makan, talks about her love of baking and the ways she incorporates Indian spices and flavors into her sweets. Her latest book is Chetna’s Easy Baking with a Twist of Spice, and she left us with her recipe for Chocolate and Coconut Spiced  Self-Saucing Pudding.Broadcast dates for this episode:April 7, 2023 (originally aired)March 29, 2024 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today

778: Spring Baking with Natasha Pickowicz, Esteban Castillo, and Chetna Makan

We’re all about baking today, from New York to Mexico to London by way of India. First, Pastry Chef Natasha Pickowicz talks to us about her favorite recipes and her baking process. Then, she shares her baking techniques, from bringing egg whites back to life to saving overbaked cakes by soaking them in delicious liquid. She is the author of More Than Cake: 100 Baking Recipes for Pleasure and Community, and she left us with her Fennel, Chocolate, and Hazelnut Spears. Then, Chicano Eats Food Blogger Esteban Castillo gives us a rundown of his favorite Mexican pastries and all the goodness Mexican panaderias have to offer, from cakes to jellos and even savory treats. He is the author of Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts. He left us with his recipe for Pan de Elote. And you can find more recipes on his site, Chicano Eats. Then, one of the most beloved contestants on the Great British Baking Show, Chetna Makan, talks about her love of baking and the ways she incorporates Indian spices and flavors into her sweets. Her latest book is Chetna’s Easy Baking with a Twist of Spice, and she left us with her recipe for Chocolate and Coconut Spiced  Self-Saucing Pudding.Broadcast dates for this episode:April 7, 2023 (originally aired)March 29, 2024 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today

49:57

29 Mar 24

800: Start Here with Sohla El-Waylly

This week, we spend the hour with cooking columnist and internet sensation, Sohla El-Waylly. We talk about her connection to food and how she got her start as a pastry chef, writer, and recipe developer. She talks about her work in restaurants and her passion for teaching people how to cook. And she answers your cooking questions, from the best way to cook rabbit to her favorite ice cream flavor. Her latest book is Start Here, filled with recipes that teach techniques, as shown in her Bisteeya Inspired Phyllo Chicken Pie recipe.Broadcast dates for this episode:March 22, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

800: Start Here with Sohla El-Waylly

This week, we spend the hour with cooking columnist and internet sensation, Sohla El-Waylly. We talk about her connection to food and how she got her start as a pastry chef, writer, and recipe developer. She talks about her work in restaurants and her passion for teaching people how to cook. And she answers your cooking questions, from the best way to cook rabbit to her favorite ice cream flavor. Her latest book is Start Here, filled with recipes that teach techniques, as shown in her Bisteeya Inspired Phyllo Chicken Pie recipe.Broadcast dates for this episode:March 22, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

49:24

22 Mar 24

777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma

This week, Honolulu chef Robynne Maii teams up with Francis to answer your cooking questions! First, we catch up on her connection to cooking and dancing, what she grew up eating thanks to her mom's love of faithfully following a recipe, and what she loves to eat as a Honolulu local. Then she dives right in with our listener questions, from what to do with leftover roast duck to how to make chili crisp. She leaves us with a recipe for Simple Smoked Fish Dip. After answering that listener's question about chili crisps, we thought it would be perfect to talk to the master of food science, award-winning writer Nik Sharma, about his favorite crispy things. He left us with a great oven technique for crispy shallots and a Chicken Kanji recipe.Broadcast dates for this episode:March 17, 2023 (originally aired)March 15, 2024 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma

This week, Honolulu chef Robynne Maii teams up with Francis to answer your cooking questions! First, we catch up on her connection to cooking and dancing, what she grew up eating thanks to her mom's love of faithfully following a recipe, and what she loves to eat as a Honolulu local. Then she dives right in with our listener questions, from what to do with leftover roast duck to how to make chili crisp. She leaves us with a recipe for Simple Smoked Fish Dip. After answering that listener's question about chili crisps, we thought it would be perfect to talk to the master of food science, award-winning writer Nik Sharma, about his favorite crispy things. He left us with a great oven technique for crispy shallots and a Chicken Kanji recipe.Broadcast dates for this episode:March 17, 2023 (originally aired)March 15, 2024 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

50:17

15 Mar 24

799: The Dish with Andrew Friedman and Flavorama with Arielle Johnson

This week, we're all about the world of restaurants and flavor. First, we talked with Andrew Friedman about his career, writing about American food culture, chefs, and the restaurant scene. He talks to us about his latest project, spending time behind the swinging doors of a restaurant and how all the kitchen roles—from the butcher to the delivery drivers to the dishwasher make the dish you sit down to enjoy. His latest book is The Dish: The Lives and Labor Behind One Plate of Food. Then we sit down with Flavor Scientist Arielle Johnson, who talks about the science behind flavor, from flavor perceptions to aroma and the laws of flavor. Arielle's latest book is Flavorama: A Guide to Unlocking the Art and Science of Flavor, and she leaves us with her recipes for Smoke Oil & Smoke Oil Infused Fish.Broadcast dates for this episode:March 8, 2024 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

799: The Dish with Andrew Friedman and Flavorama with Arielle Johnson

This week, we're all about the world of restaurants and flavor. First, we talked with Andrew Friedman about his career, writing about American food culture, chefs, and the restaurant scene. He talks to us about his latest project, spending time behind the swinging doors of a restaurant and how all the kitchen roles—from the butcher to the delivery drivers to the dishwasher make the dish you sit down to enjoy. His latest book is The Dish: The Lives and Labor Behind One Plate of Food. Then we sit down with Flavor Scientist Arielle Johnson, who talks about the science behind flavor, from flavor perceptions to aroma and the laws of flavor. Arielle's latest book is Flavorama: A Guide to Unlocking the Art and Science of Flavor, and she leaves us with her recipes for Smoke Oil & Smoke Oil Infused Fish.Broadcast dates for this episode:March 8, 2024 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

49:50

8 Mar 24

776: Chinese Tea with Theresa Wong & Masala Chai with Leena Trivedi-Grenier

This week, we dive into the world of tea, its history, and traditions. First up, we visit the T Shop in New York City with East Asian tea expert Theresa Wong. Theresa leads Francis through a tea tasting, from black, thru oolong all the way to green. We learn a few brewing tips along the way as well. Then, food and culture writer Leena Trevedi-Grenier talks to us about the surprising story of Masala Chai's history and gives us an in-depth guide to spicing and techniques for making the perfect cup. You can find her recipe for Fresh Ginger Masala Tea here.Broadcast dates for this episode:March 3, 2023 (originally aired)March 1, 2024 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today

776: Chinese Tea with Theresa Wong & Masala Chai with Leena Trivedi-Grenier

This week, we dive into the world of tea, its history, and traditions. First up, we visit the T Shop in New York City with East Asian tea expert Theresa Wong. Theresa leads Francis through a tea tasting, from black, thru oolong all the way to green. We learn a few brewing tips along the way as well. Then, food and culture writer Leena Trevedi-Grenier talks to us about the surprising story of Masala Chai's history and gives us an in-depth guide to spicing and techniques for making the perfect cup. You can find her recipe for Fresh Ginger Masala Tea here.Broadcast dates for this episode:March 3, 2023 (originally aired)March 1, 2024 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today

49:56

1 Mar 24

798: On the Road – Orange County, CA with Gustavo Arellano, Daniel & Brenda Castillo, Kenneth Nguyen & Patricia Huang

This week, we’re bringing you a show we recorded with LAist in Orange County, CA, one of the richest food scenes in the US. We talk to award-winning journalist Gustavo Arellano about the evolution of OC’s culinary scene, the immigrant influences, and how its diverse foodways continue to be embraced by the different generations. Gustavo is the Los Angeles Times columnist and author of Taco USA: How Mexican Food Conquered America and his latest, A People’s Guide to Orange County; then, Chefs Brenda and Daniel Castillo of Heritage Barbecue join the stage to talk about making Texas barbecue in CA and making it their own and then, Kenneth Nguyen, host of The Vietnamese Podcast and Patricia Huang, former general manager of the famous Asian 626 Night Market, talk about Orange County's Asian street food culture. Broadcast dates for this episode:February 23, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

798: On the Road – Orange County, CA with Gustavo Arellano, Daniel & Brenda Castillo, Kenneth Nguyen & Patricia Huang

This week, we’re bringing you a show we recorded with LAist in Orange County, CA, one of the richest food scenes in the US. We talk to award-winning journalist Gustavo Arellano about the evolution of OC’s culinary scene, the immigrant influences, and how its diverse foodways continue to be embraced by the different generations. Gustavo is the Los Angeles Times columnist and author of Taco USA: How Mexican Food Conquered America and his latest, A People’s Guide to Orange County; then, Chefs Brenda and Daniel Castillo of Heritage Barbecue join the stage to talk about making Texas barbecue in CA and making it their own and then, Kenneth Nguyen, host of The Vietnamese Podcast and Patricia Huang, former general manager of the famous Asian 626 Night Market, talk about Orange County's Asian street food culture. Broadcast dates for this episode:February 23, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

50:06

23 Feb 24

775: Home Cooking with Gavin Kaysen

This week, we talk about home cooking with Minneapolis chef Gavin Kaysen. He tells us how he finds a balance between cooking at home and cooking at a restaurant and writing his latest cookbook, aptly titled, At Home. He shares tips for making the cooking process less stressful and how to think about it as an enjoyment versus a task. He leaves us with one of his family's favorite recipes: Spatchcock Chicken with North African Spices, Sweet Potato Hash, and Broccolini. Plus, he sticks around to answer your cooking questions. Broadcast dates for this episode:February 17, 2023 (originally aired)February 2016, (rebroadcast)

775: Home Cooking with Gavin Kaysen

This week, we talk about home cooking with Minneapolis chef Gavin Kaysen. He tells us how he finds a balance between cooking at home and cooking at a restaurant and writing his latest cookbook, aptly titled, At Home. He shares tips for making the cooking process less stressful and how to think about it as an enjoyment versus a task. He leaves us with one of his family's favorite recipes: Spatchcock Chicken with North African Spices, Sweet Potato Hash, and Broccolini. Plus, he sticks around to answer your cooking questions. Broadcast dates for this episode:February 17, 2023 (originally aired)February 2016, (rebroadcast)

50:32

16 Feb 24

797: Melissa Clark’s Deep Dive into Salt & Crystal Wilkinson on her Kitchen Ghosts

This week, we talk to two award-winning authors about their latest work. First, The New York Times cooking columnist Melissa Clark talks to us about her deep dive into the world of salt. From exploring salt harvesting in France to the history and revival of artisanal salts, she walks us through different types of salt and their uses in cooking. She sticks around to answer your cooking questions. Melissa Clark's latest book is Dinner in One, and for a taste of her style, check out her recipe for Roasted Cauliflower & Potatoes with Harissa, Yogurt & Toasted Almonds. Then, award-winning author Crystal Wilkinson talks to us about her new memoir, honoring her maternal ancestors, her kitchen ghosts. She talks about feeling them deeply while cooking and realizing their presence in her life. Crystal's memoir is Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, and she leaves us with her recipe for Indian Creek Skillet Cornbread. Broadcast dates for this episode:February 9, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today.

797: Melissa Clark’s Deep Dive into Salt & Crystal Wilkinson on her Kitchen Ghosts

This week, we talk to two award-winning authors about their latest work. First, The New York Times cooking columnist Melissa Clark talks to us about her deep dive into the world of salt. From exploring salt harvesting in France to the history and revival of artisanal salts, she walks us through different types of salt and their uses in cooking. She sticks around to answer your cooking questions. Melissa Clark's latest book is Dinner in One, and for a taste of her style, check out her recipe for Roasted Cauliflower & Potatoes with Harissa, Yogurt & Toasted Almonds. Then, award-winning author Crystal Wilkinson talks to us about her new memoir, honoring her maternal ancestors, her kitchen ghosts. She talks about feeling them deeply while cooking and realizing their presence in her life. Crystal's memoir is Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, and she leaves us with her recipe for Indian Creek Skillet Cornbread. Broadcast dates for this episode:February 9, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today.

50:19

9 Feb 24

774: On the Road – Hawaii with Chefs Sheldon Simeon, Ed Kenney, Robynne Maii and More!

We took the show on the road for a live event at the Hawaii Theatre Center in Honolulu. First, we spoke to Hawaii Public Radio’s Culture and Arts reporter Jayna Omaye and Chef Sheldon Simeon of Tin Roof Maui about Hawaiian cuisine’s unique mix of cultures. Then, James Beard award-winning chef Robynne Maii of Fête in Chinatown, Honolulu, and chef-owner of Mud Hen Water, Ed Kenney, explained how native Hawaiian traditions influence their cooking. And then, we talked to three legacy business owners about the importance of beloved local institutions in the food scene: Chris Kanemura, co-owner of Fujiya Hawai’i, Emma Bello, goat and dairy farmer at Sweet Land Farm, and Kevin Yim of Zippy’s. The live event at Hawaii Theatre was co-presented by Hawai‘i Public Radio and the Culinary Institute of the Pacific at Kapi‘olani Community College and sponsored by Hawaiian Airlines, Alohilani Resorts, and FarmLovers Markets.Broadcast dates for this episode:February 3, 2023 (originally aired)February 2, 2024 (rebroadcast)

774: On the Road – Hawaii with Chefs Sheldon Simeon, Ed Kenney, Robynne Maii and More!

We took the show on the road for a live event at the Hawaii Theatre Center in Honolulu. First, we spoke to Hawaii Public Radio’s Culture and Arts reporter Jayna Omaye and Chef Sheldon Simeon of Tin Roof Maui about Hawaiian cuisine’s unique mix of cultures. Then, James Beard award-winning chef Robynne Maii of Fête in Chinatown, Honolulu, and chef-owner of Mud Hen Water, Ed Kenney, explained how native Hawaiian traditions influence their cooking. And then, we talked to three legacy business owners about the importance of beloved local institutions in the food scene: Chris Kanemura, co-owner of Fujiya Hawai’i, Emma Bello, goat and dairy farmer at Sweet Land Farm, and Kevin Yim of Zippy’s. The live event at Hawaii Theatre was co-presented by Hawai‘i Public Radio and the Culinary Institute of the Pacific at Kapi‘olani Community College and sponsored by Hawaiian Airlines, Alohilani Resorts, and FarmLovers Markets.Broadcast dates for this episode:February 3, 2023 (originally aired)February 2, 2024 (rebroadcast)

50:21

2 Feb 24

796: Soup Season with Mariana Velásquez, Gregory Gourdet, and Jing Gao

This week, we welcome the cold with delicious soup! Food Stylist Mariana Velásquez Villegas, author of Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia talks us through Colombia's biodiversity and regional identity and the unique foods it inspires like Sancocho. This hearty stew brings people together in a communal dining experience. Be sure to listen to her playlist while preparing it! Then, we talk about Haitian cuisine with award-winning chef Gregory Gourdet as he shares his childhood memories of growing up, commemorating Haitian Independence Day with Soup Joumou, a hearty squash-based soup typically served on New Year's Day. Gregory Gourdet is the chef-owner of Kann in Portland, Oregon, and the author of Everyone's Table. Then, chili sauce entrepreneur Jing Gao, author of The Book of Sichuan Chili Crisp, talks about Hot Pot, a zingy broth served in a large metal pot that gets tastier as you feast.Broadcast dates for this episode:January 26, 2024 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

796: Soup Season with Mariana Velásquez, Gregory Gourdet, and Jing Gao

This week, we welcome the cold with delicious soup! Food Stylist Mariana Velásquez Villegas, author of Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia talks us through Colombia's biodiversity and regional identity and the unique foods it inspires like Sancocho. This hearty stew brings people together in a communal dining experience. Be sure to listen to her playlist while preparing it! Then, we talk about Haitian cuisine with award-winning chef Gregory Gourdet as he shares his childhood memories of growing up, commemorating Haitian Independence Day with Soup Joumou, a hearty squash-based soup typically served on New Year's Day. Gregory Gourdet is the chef-owner of Kann in Portland, Oregon, and the author of Everyone's Table. Then, chili sauce entrepreneur Jing Gao, author of The Book of Sichuan Chili Crisp, talks about Hot Pot, a zingy broth served in a large metal pot that gets tastier as you feast.Broadcast dates for this episode:January 26, 2024 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

49:51

26 Jan 24

773: Happy Lunar New Year!

This week it’s a look at the different Lunar New Year celebrations in China, Vietnam, and Korea. First, Sarah and Kaitlin Leung talk about their Chinese New Year traditions and the symbolism behind the dishes they serve at their new year table. Sarah and Kaitlin, along with their parents, Judy and Bill, are the family behind The Woks of Life blog and cookbook, and they shared their family recipe for Poached “White Cut” Chicken. Then, Andrea Nguyen, author of Vietnamese Food Any Day, talks about celebrating Tet, the Vietnamese new year tradition that focuses on simple foods like rice, meat, beans, and vegetables. Her forthcoming book is, Ever Green Vietnamese, and she left us with her Braised Pork Ribs in Caramel Sauce (SUON KHO) recipe. Then Chef Hooni Kim, author of My Korea; Traditional Flavors, Modern Recipes remembers Lunar New Year celebrations spent with his family and leaves us a recipe for a classic accompaniment, Simple Zucchini Jeon, a delicious pan-fried fritter with your choice of meats or vegetables.Broadcast dates for this episode:January 20, 2023 (originally aired)January 19, 2024 (rebroadcast)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!

773: Happy Lunar New Year!

This week it’s a look at the different Lunar New Year celebrations in China, Vietnam, and Korea. First, Sarah and Kaitlin Leung talk about their Chinese New Year traditions and the symbolism behind the dishes they serve at their new year table. Sarah and Kaitlin, along with their parents, Judy and Bill, are the family behind The Woks of Life blog and cookbook, and they shared their family recipe for Poached “White Cut” Chicken. Then, Andrea Nguyen, author of Vietnamese Food Any Day, talks about celebrating Tet, the Vietnamese new year tradition that focuses on simple foods like rice, meat, beans, and vegetables. Her forthcoming book is, Ever Green Vietnamese, and she left us with her Braised Pork Ribs in Caramel Sauce (SUON KHO) recipe. Then Chef Hooni Kim, author of My Korea; Traditional Flavors, Modern Recipes remembers Lunar New Year celebrations spent with his family and leaves us a recipe for a classic accompaniment, Simple Zucchini Jeon, a delicious pan-fried fritter with your choice of meats or vegetables.Broadcast dates for this episode:January 20, 2023 (originally aired)January 19, 2024 (rebroadcast)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!

49:56

19 Jan 24

795: Iconic Midwestern Food with Paul Fehribach and George Motz

This week, we explore some of the iconic dishes of the Midwest. First, we talked to chef Paul Fehribach about Midwestern cuisine and the history of its unique dishes as they evolved from generations of immigrants. From the evolution of Midwestern-style barbecue to Cincinnati chili, considered by Paul to be one of the oldest examples of fusion cooking. Paul Fehribach is the author of Midwestern Food, A Chef’s Guide to the Surprising History of a Great American Cuisine. Then, we take a field trip to New York City and visit Burger Scholar George Motz at his new restaurant, Hamburger America, to see what makes an epic hamburger. He walks us through some of the most iconic burgers he’s tasted, their histories, and their different cooking techniques. George Motz is a filmmaker and author. His latest book is The Great American Burger Book.

795: Iconic Midwestern Food with Paul Fehribach and George Motz

This week, we explore some of the iconic dishes of the Midwest. First, we talked to chef Paul Fehribach about Midwestern cuisine and the history of its unique dishes as they evolved from generations of immigrants. From the evolution of Midwestern-style barbecue to Cincinnati chili, considered by Paul to be one of the oldest examples of fusion cooking. Paul Fehribach is the author of Midwestern Food, A Chef’s Guide to the Surprising History of a Great American Cuisine. Then, we take a field trip to New York City and visit Burger Scholar George Motz at his new restaurant, Hamburger America, to see what makes an epic hamburger. He walks us through some of the most iconic burgers he’s tasted, their histories, and their different cooking techniques. George Motz is a filmmaker and author. His latest book is The Great American Burger Book.

49:45

12 Jan 24

724: The Power of Smell with Harold McGee

Have you ever wondered why things in the world have the smells that they do? Food science writer Harold McGee, long a fan of flavor, explored the world of smell to find out. He joins Francis to talk about his discoveries, explaining how he “listens” to smells, and what it can teach us about our lives. He’s one of the legends of food science writing and is the author of On Food and Cooking, the beloved, best-selling, game-changing culinary guide. His latest book is Nose Dive: A Field Guide to The Smells of the World. Broadcast dates for this episode:December 4, 2020 (originally aired)December 10, 2021 (rebroadcast)January 5, 2024 (rebroadcast)

724: The Power of Smell with Harold McGee

Have you ever wondered why things in the world have the smells that they do? Food science writer Harold McGee, long a fan of flavor, explored the world of smell to find out. He joins Francis to talk about his discoveries, explaining how he “listens” to smells, and what it can teach us about our lives. He’s one of the legends of food science writing and is the author of On Food and Cooking, the beloved, best-selling, game-changing culinary guide. His latest book is Nose Dive: A Field Guide to The Smells of the World. Broadcast dates for this episode:December 4, 2020 (originally aired)December 10, 2021 (rebroadcast)January 5, 2024 (rebroadcast)

50:44

5 Jan 24

718: Things You’ve Gotta Try

This week, we’re all about trying some new things in the kitchen. We’ve got unexpected ideas from our listeners and from pros like Milk Bar’s Christina Tosi. Food & Wine’s restaurant editor Khushbu Shah weighs in on the best way to cook rice and their wine editor Ray Isle turns to canned wine. Chef Pierre Thiam introduces us the African super grain fonio, and Ariel Dumas, adventurist cook and a head writer for The Late Show with Steven Colbert, accepts a ratatouille challenge from Francis.Broadcast dates for this episode:August 28, 2020 (originally aired)September 3, 2021 (rebroadcast)December 29, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

718: Things You’ve Gotta Try

This week, we’re all about trying some new things in the kitchen. We’ve got unexpected ideas from our listeners and from pros like Milk Bar’s Christina Tosi. Food & Wine’s restaurant editor Khushbu Shah weighs in on the best way to cook rice and their wine editor Ray Isle turns to canned wine. Chef Pierre Thiam introduces us the African super grain fonio, and Ariel Dumas, adventurist cook and a head writer for The Late Show with Steven Colbert, accepts a ratatouille challenge from Francis.Broadcast dates for this episode:August 28, 2020 (originally aired)September 3, 2021 (rebroadcast)December 29, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

50:02

29 Dec 23

794: Holiday Cheer with Nik Sharma, Claire Saffitz, & Toni Tipton-Martin

This week, we have just what you need to prepare for this holiday season. First, award-winning author and food scientist Nik Sharma shares his favorite holiday traditions and food pairings that will make your vegetables shine at the table. He is the author of Veg-Table, Recipes, Techniques and Plant Science for Big-Flavored, Vegetable-Focused Meals, and he left us with his recipe for Stuffed Cabbage Rolls. Then, the internet’s most beloved cooking star, Claire Saffitz, brings us her top holiday dessert ideas. She covers everything from citrus desserts, like her Souffleed Lemon Bread Pudding, to her holiday cookies, like the Chewy Molasses Spice Cookie, and what to make for New Year's. Her latest book is What’s for Dessert, Simple Recipes for Dessert People. Then, award-winning author Toni Tipton–Martin, talks about historical cocktail recipes and their modern interpretations. Her latest book is Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks. And she left us with her recipe for Pomegranate Demerara Rum Punch.Broadcast dates for this episode:December 22, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

794: Holiday Cheer with Nik Sharma, Claire Saffitz, & Toni Tipton-Martin

This week, we have just what you need to prepare for this holiday season. First, award-winning author and food scientist Nik Sharma shares his favorite holiday traditions and food pairings that will make your vegetables shine at the table. He is the author of Veg-Table, Recipes, Techniques and Plant Science for Big-Flavored, Vegetable-Focused Meals, and he left us with his recipe for Stuffed Cabbage Rolls. Then, the internet’s most beloved cooking star, Claire Saffitz, brings us her top holiday dessert ideas. She covers everything from citrus desserts, like her Souffleed Lemon Bread Pudding, to her holiday cookies, like the Chewy Molasses Spice Cookie, and what to make for New Year's. Her latest book is What’s for Dessert, Simple Recipes for Dessert People. Then, award-winning author Toni Tipton–Martin, talks about historical cocktail recipes and their modern interpretations. Her latest book is Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks. And she left us with her recipe for Pomegranate Demerara Rum Punch.Broadcast dates for this episode:December 22, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

50:20

22 Dec 23

Bonus Episode: The One Recipe's Holiday Special 2023

We’re dropping a bonus episode in our feed this week from our Sister Podcast, The One Recipe. Join host Jesse Sparks for a holiday edition of The Splendid Table’s sister podcast, The One Recipe. In this hour-long episode, Jesse talks to culinary superstars about their family traditions and their “One,” the recipe that signals the holidays have officially begun! Our guests bring us their family food traditions from all over the globe. Chetna Makan, Britain’s queen of Indian home cooking, gives us a recipe for a seriously delicious nibble for cocktails, Chetna’s Cheesy Potato Balls, beloved Texan chef of Roots Chicken Shack in Dallas, Tiffany Derry, has amazing stories from her family’s truly enormous holiday feast and talks us through a recipe for her Mother’s Gumbo and Matt Adlard, influencer, author of the best-selling Bake it Better and the son of a Michelin starred chef, talks about his family’s sometimes competitive holiday cooking and leaves us with a perfect recipe for his Chocolate Yule Log.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

Bonus Episode: The One Recipe's Holiday Special 2023

We’re dropping a bonus episode in our feed this week from our Sister Podcast, The One Recipe. Join host Jesse Sparks for a holiday edition of The Splendid Table’s sister podcast, The One Recipe. In this hour-long episode, Jesse talks to culinary superstars about their family traditions and their “One,” the recipe that signals the holidays have officially begun! Our guests bring us their family food traditions from all over the globe. Chetna Makan, Britain’s queen of Indian home cooking, gives us a recipe for a seriously delicious nibble for cocktails, Chetna’s Cheesy Potato Balls, beloved Texan chef of Roots Chicken Shack in Dallas, Tiffany Derry, has amazing stories from her family’s truly enormous holiday feast and talks us through a recipe for her Mother’s Gumbo and Matt Adlard, influencer, author of the best-selling Bake it Better and the son of a Michelin starred chef, talks about his family’s sometimes competitive holiday cooking and leaves us with a perfect recipe for his Chocolate Yule Log.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

47:56

19 Dec 23

771: Holiday Cookbooks 2022

We’ve got the most exciting cookbooks to gift this holiday season. Chef Chris Scott talks to us about his latest, Amish Soul Food and pays homage to the food of his Pennsylvanian German ancestors, and talks us through traditional recipes like chow chow, biscuits, and scrapple. He leaves us with his recipe for Okra Chow-Chow. Cynthia Shanmugalingam takes us on a deep dive into the seductive, cuisine of Sri Lanka. Her book is Rambutan: Recipes from Sri Lanka. Then, Ben Mervis, author of The British Cookbook, talks about the many food regions of Britain and the influences that have inspired them. His Yorkshire Parkin recipe is a must-try for this holiday season. Then, we get a lesson in home-made vinegar making with Pascal Baudar, author of Wildcrafted Vinegars. He leaves with a lot of inspiration and a recipe for Seaweed-Infused Vinegar.Broadcast dates for this episode:December 16, 2022 (originally aired)December 15, 2023 (rebroadcast)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

771: Holiday Cookbooks 2022

We’ve got the most exciting cookbooks to gift this holiday season. Chef Chris Scott talks to us about his latest, Amish Soul Food and pays homage to the food of his Pennsylvanian German ancestors, and talks us through traditional recipes like chow chow, biscuits, and scrapple. He leaves us with his recipe for Okra Chow-Chow. Cynthia Shanmugalingam takes us on a deep dive into the seductive, cuisine of Sri Lanka. Her book is Rambutan: Recipes from Sri Lanka. Then, Ben Mervis, author of The British Cookbook, talks about the many food regions of Britain and the influences that have inspired them. His Yorkshire Parkin recipe is a must-try for this holiday season. Then, we get a lesson in home-made vinegar making with Pascal Baudar, author of Wildcrafted Vinegars. He leaves with a lot of inspiration and a recipe for Seaweed-Infused Vinegar.Broadcast dates for this episode:December 16, 2022 (originally aired)December 15, 2023 (rebroadcast)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

49:35

15 Dec 23

793: The Secret of Cooking with Bee Wilson and Cassoulet Confessions with Sylvie Bigar

This week, we’re all about discovering the secret of cooking—and exploring an iconic French Dish. First, Award-winning food historian Bee Wilson talks to us about her latest book, The Secret of Cooking: Recipes for an Easier Life in the Kitchen. She talks about how to find the joy in cooking with real-world advice, from embracing your favorite kitchen tool to considering cooking as a remedy. She left us with her recipe for Magic Pasta with Mushrooms, Garlic Cream, and Wine. Then, food writer Sylvie Bigar takes us through an amazing culinary journey, exploring the history and culture of cassoulet and why she became so obsessed with the iconic French dish. Her book is Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, and she left us with her recipe for Gateway Cassoulet.Broadcast dates for this episode:December 8, 2023 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

793: The Secret of Cooking with Bee Wilson and Cassoulet Confessions with Sylvie Bigar

This week, we’re all about discovering the secret of cooking—and exploring an iconic French Dish. First, Award-winning food historian Bee Wilson talks to us about her latest book, The Secret of Cooking: Recipes for an Easier Life in the Kitchen. She talks about how to find the joy in cooking with real-world advice, from embracing your favorite kitchen tool to considering cooking as a remedy. She left us with her recipe for Magic Pasta with Mushrooms, Garlic Cream, and Wine. Then, food writer Sylvie Bigar takes us through an amazing culinary journey, exploring the history and culture of cassoulet and why she became so obsessed with the iconic French dish. Her book is Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, and she left us with her recipe for Gateway Cassoulet.Broadcast dates for this episode:December 8, 2023 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

50:05

8 Dec 23

770: British Cooks Prue Leith & Nigella Lawson

This week, we’ve got two legendary British cooks in the house. First, Prue Leith joins us to talk about her fascinating background in food as a restaurateur and cook, growing up in South Africa, and judging The Great British Bake-Off show. Her new book is, Bliss on Toast, and she leaves us with her recipe for Tomatoes with English Pesto on Toasted Focaccia. Then, the iconic Nigella Lawson joins Francis in the studio to talk about her love of simple ingredients, dinners, and the importance of having a reliable recipe. Plus, she leaves us with her Smoky Squid and Beans recipe from her latest, Cook, Eat, Repeat. Broadcast dates for this episode:December 2, 2022 (originally aired)December 1, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

770: British Cooks Prue Leith & Nigella Lawson

This week, we’ve got two legendary British cooks in the house. First, Prue Leith joins us to talk about her fascinating background in food as a restaurateur and cook, growing up in South Africa, and judging The Great British Bake-Off show. Her new book is, Bliss on Toast, and she leaves us with her recipe for Tomatoes with English Pesto on Toasted Focaccia. Then, the iconic Nigella Lawson joins Francis in the studio to talk about her love of simple ingredients, dinners, and the importance of having a reliable recipe. Plus, she leaves us with her Smoky Squid and Beans recipe from her latest, Cook, Eat, Repeat. Broadcast dates for this episode:December 2, 2022 (originally aired)December 1, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

49:23

1 Dec 23

Check Out: Dishing on Julia

This week we’re sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it’s world-renowned Chef Eric Ripert of New York’s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.

Check Out: Dishing on Julia

This week we’re sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it’s world-renowned Chef Eric Ripert of New York’s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.

44:16

28 Nov 23

700: Eating Canadian - Live from Hot Docs Podcast Festival

This week’s show was recorded live at the Hot Docs Podcast Festival in Toronto. Francis and his team of intrepid eaters tackle a tantalizing question: what makes Canada so delicious? Guests include Matty “The Flavor Lord” Matheson (Just a Dash); Greater Toronto Area food, drink and travel writer Suresh Doss; and New York Times food columnist and host of our Weeknight Kitchen podcast Melissa Clark, who impresses everyone with her quick thinking in a game of Stump the Cook.Broadcast dates for this episode:January 24, 2020 (originally aired)January 29, 2021 (rebroadcast)November 24, 2023 (rebroadcast)

700: Eating Canadian - Live from Hot Docs Podcast Festival

This week’s show was recorded live at the Hot Docs Podcast Festival in Toronto. Francis and his team of intrepid eaters tackle a tantalizing question: what makes Canada so delicious? Guests include Matty “The Flavor Lord” Matheson (Just a Dash); Greater Toronto Area food, drink and travel writer Suresh Doss; and New York Times food columnist and host of our Weeknight Kitchen podcast Melissa Clark, who impresses everyone with her quick thinking in a game of Stump the Cook.Broadcast dates for this episode:January 24, 2020 (originally aired)January 29, 2021 (rebroadcast)November 24, 2023 (rebroadcast)

49:29

24 Nov 23

Turkey Confidential with Kristen Kish, Dan Pelosi, Abra Berens, and Jocelyn Delk Adams

Francis Lam hosts the 2023 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests chef Kristen Kish, Top Chef’s newest judge, Dan Pelosi aka “Grossy Pelosi” the exuberant author of Let’s Eat, 101 Recipes to Fill Your Heart and Home, Michigan chef and award-winning writer Abra Berens author of Pulp, A Practical Guide to Cooking with Fruit, and Jocelyn Delk Adams of Grandbaby CakesBroadcast dates for this episode:November 23, 2023

Turkey Confidential with Kristen Kish, Dan Pelosi, Abra Berens, and Jocelyn Delk Adams

Francis Lam hosts the 2023 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests chef Kristen Kish, Top Chef’s newest judge, Dan Pelosi aka “Grossy Pelosi” the exuberant author of Let’s Eat, 101 Recipes to Fill Your Heart and Home, Michigan chef and award-winning writer Abra Berens author of Pulp, A Practical Guide to Cooking with Fruit, and Jocelyn Delk Adams of Grandbaby CakesBroadcast dates for this episode:November 23, 2023

01:56:00

23 Nov 23

792: A Chef’s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre Thiam

This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen. Broadcast dates for this episode:November 17, 2023 (originally aired)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!Your support is a special ingredient in helping to make The Splendid Table. Donate today

792: A Chef’s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre Thiam

This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen. Broadcast dates for this episode:November 17, 2023 (originally aired)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!Your support is a special ingredient in helping to make The Splendid Table. Donate today

50:05

17 Nov 23

768: Hands On Cooking and Hosting with Sohla & Ham El-Waylly and Restaurateur Will Guidara

This week, we have the dynamic duo, Sohla and Ham El-Waylly, hosts of the New York Times Cooking show Mystery Menu joining us to talk about working together, overcoming differences in their cooking styles, and the key to their success as a team. They stick around to answer your cooking questions. Then, restaurateur Will Guidara joins us with advice on how to be a great host. From the importance of “unreasonable” hospitality in the restaurant industry to being intentional in the home and turning thoughtfulness into practice. His new book is Unreasonable Hospitality: The Remarkable Power of Giving People More Than They ExpectBroadcast dates for this episode:November 4, 2022 (originally aired)November 10. 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

768: Hands On Cooking and Hosting with Sohla & Ham El-Waylly and Restaurateur Will Guidara

This week, we have the dynamic duo, Sohla and Ham El-Waylly, hosts of the New York Times Cooking show Mystery Menu joining us to talk about working together, overcoming differences in their cooking styles, and the key to their success as a team. They stick around to answer your cooking questions. Then, restaurateur Will Guidara joins us with advice on how to be a great host. From the importance of “unreasonable” hospitality in the restaurant industry to being intentional in the home and turning thoughtfulness into practice. His new book is Unreasonable Hospitality: The Remarkable Power of Giving People More Than They ExpectBroadcast dates for this episode:November 4, 2022 (originally aired)November 10. 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

49:34

10 Nov 23

791: Fall Cookbook Roundup

It’s our favorite time of year – Fall Cookbook season! We’re joined by baker Samantha Seneviratne, author of Bake Smart, who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her Gooey Cranberry Crumb Cake. Then, chef and content creator Jon Kung talks about his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. He tells us about his cultural identity as a “third-culture kid,” how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined Hong Kong Style Chicken and Waffles. Then, Rose Previte, author of the new book Maydan: Recipes from Lebanon and Beyond, talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like Omani Grilled Shrimp Kebabs.Broadcast dates for this episode:November 3, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

791: Fall Cookbook Roundup

It’s our favorite time of year – Fall Cookbook season! We’re joined by baker Samantha Seneviratne, author of Bake Smart, who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her Gooey Cranberry Crumb Cake. Then, chef and content creator Jon Kung talks about his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. He tells us about his cultural identity as a “third-culture kid,” how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined Hong Kong Style Chicken and Waffles. Then, Rose Previte, author of the new book Maydan: Recipes from Lebanon and Beyond, talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like Omani Grilled Shrimp Kebabs.Broadcast dates for this episode:November 3, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

50:20

3 Nov 23

767: Asian Vegan cooking with Hannah Che and Chef Danny Bowien

This week, we talk about the delicious and varied world of Asian vegan cooking. First, we talk to Hannah Che, author of The Vegan Chinese Kitchen, about becoming vegan and navigating her family’s eating traditions. She talks about exploring the history of plant-based eating in China and her process for creating vegan recipes inspired by everyday dishes using Chinese seasonings. She leaves us with her recipes for Braised Winter Squash with Fermented Black Beans and Fragrant Dressed Tofu with Garlic and Basil. Then, Chef Danny Bowien, author of Mission Vegan, tells us the charming story of why he started cooking vegan in his former restaurant Mission Chinese and walks us through his version of Mapo Tofu, and leaves us a recipe for Cold Buckwheat Noodles with Dragon Fruit Ice that captures the book’s spirit of rediscovering his Korean heritage.Broadcast dates for this episode:October 21, 2022 (originally aired)Ocotber 27, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

767: Asian Vegan cooking with Hannah Che and Chef Danny Bowien

This week, we talk about the delicious and varied world of Asian vegan cooking. First, we talk to Hannah Che, author of The Vegan Chinese Kitchen, about becoming vegan and navigating her family’s eating traditions. She talks about exploring the history of plant-based eating in China and her process for creating vegan recipes inspired by everyday dishes using Chinese seasonings. She leaves us with her recipes for Braised Winter Squash with Fermented Black Beans and Fragrant Dressed Tofu with Garlic and Basil. Then, Chef Danny Bowien, author of Mission Vegan, tells us the charming story of why he started cooking vegan in his former restaurant Mission Chinese and walks us through his version of Mapo Tofu, and leaves us a recipe for Cold Buckwheat Noodles with Dragon Fruit Ice that captures the book’s spirit of rediscovering his Korean heritage.Broadcast dates for this episode:October 21, 2022 (originally aired)Ocotber 27, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

50:23

27 Oct 23

790: An Hour With Dorie Greenspan

This week, we dedicate the hour to the fabulous Dorie Greenspan. We talk about her start in food, from burning her kitchen down when she was a pre-teen to her love for project baking early in her career and becoming the iconic writer and cookbook author we know today. She shares stories about meeting Julia Child, working alongside high-level pastry chefs, including France’s Pierre Hermé, and her highly- creative process for writing recipes. Dorie is the author of 14 Cookbooks, including the best-selling Baking with Dorie, Everyday Dorie, Dorie’s Cookies, and Around My French Table. Check out our collection of Dorie interviews and recipes here.Broadcast dates for this episode:October 20, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

790: An Hour With Dorie Greenspan

This week, we dedicate the hour to the fabulous Dorie Greenspan. We talk about her start in food, from burning her kitchen down when she was a pre-teen to her love for project baking early in her career and becoming the iconic writer and cookbook author we know today. She shares stories about meeting Julia Child, working alongside high-level pastry chefs, including France’s Pierre Hermé, and her highly- creative process for writing recipes. Dorie is the author of 14 Cookbooks, including the best-selling Baking with Dorie, Everyday Dorie, Dorie’s Cookies, and Around My French Table. Check out our collection of Dorie interviews and recipes here.Broadcast dates for this episode:October 20, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

50:03

20 Oct 23

766: Honoring Family and Heritage with Linda Ronstadt and Natalia Molina

This week, we have the iconic musician Linda Ronstadt and her collaborator Lawrence Downes talking about her love of the culture and food of the Sonoran Desert. We hear about the different Sonoran foods and stories from their travels, and she leaves us with her grandmother’s albondigas recipe. Their book is Feels Like Home A Song for the Sonoran Borderlands. Then we talk to MacArthur Fellow, Professor Natalia Molina about the restaurant her grandmother ran in the 1950s in Los Angeles, El Nayarit, and how a restaurant can be the heart of a community. Her book is A Place at the Nayarit, How a Mexican Restaurant Nourished a Community. Broadcast dates for this episode:October 7, 2022 (originally aired)October 13, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

766: Honoring Family and Heritage with Linda Ronstadt and Natalia Molina

This week, we have the iconic musician Linda Ronstadt and her collaborator Lawrence Downes talking about her love of the culture and food of the Sonoran Desert. We hear about the different Sonoran foods and stories from their travels, and she leaves us with her grandmother’s albondigas recipe. Their book is Feels Like Home A Song for the Sonoran Borderlands. Then we talk to MacArthur Fellow, Professor Natalia Molina about the restaurant her grandmother ran in the 1950s in Los Angeles, El Nayarit, and how a restaurant can be the heart of a community. Her book is A Place at the Nayarit, How a Mexican Restaurant Nourished a Community. Broadcast dates for this episode:October 7, 2022 (originally aired)October 13, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

50:01

13 Oct 23

789: World of Spices with Sana Javeri Kadri and Ethan Frisch

This week, we dive into the new spice trade, its history, and two specific companies' commitment to their farmers and direct trade. First, we talk to Sana Javeri Kadri, founder of Diaspora Co. She talks about her research on what the spice trade should look like today and what inspired her to base her business on the stories of spice farmers worldwide. Check out this recipe for Almond Turmeric Potatoes to put your turmeric to work. Then, we talked to Ethan Frisch, Co-Founder of the direct trade spice company Burlap & Barrel. He walks us through a spice tasting of peppercorns, cinnamon, and cumin for a lesson in evaluating aroma and flavor and a gentle reminder of the qualities we should be thinking about when we buy spices. After hearing the conversation about cinnamon, you'll want to give it a go with this recipe for Cinnamon-Toast Graham Crackers.Broadcast dates for this episode:October 6, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

789: World of Spices with Sana Javeri Kadri and Ethan Frisch

This week, we dive into the new spice trade, its history, and two specific companies' commitment to their farmers and direct trade. First, we talk to Sana Javeri Kadri, founder of Diaspora Co. She talks about her research on what the spice trade should look like today and what inspired her to base her business on the stories of spice farmers worldwide. Check out this recipe for Almond Turmeric Potatoes to put your turmeric to work. Then, we talked to Ethan Frisch, Co-Founder of the direct trade spice company Burlap & Barrel. He walks us through a spice tasting of peppercorns, cinnamon, and cumin for a lesson in evaluating aroma and flavor and a gentle reminder of the qualities we should be thinking about when we buy spices. After hearing the conversation about cinnamon, you'll want to give it a go with this recipe for Cinnamon-Toast Graham Crackers.Broadcast dates for this episode:October 6, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

50:29

6 Oct 23

Check Out: Food Network Obsessed

This week we’re sharing an episode of Food Network Obsessed, the official podcast of Food Network. Join host Jaymee Sire and guest Esther Choi - Challenger chef, judge and the owner of Mŏkbar - as they discuss Esther’s introduction to the culinary world and her mission to celebrate Korean culture through her craft. Chef Esther also reflects on her initial introduction to Food Network and the memories she made while cooking with her grandmother. On every episode of Food Network Obsessed, host Jaymee Sire sits down with your favorite chefs, food influencers and Food Network personalities to dish on all things delicious in the food world. With guests like James Beard Award semi-finalist, and social justice advocate, Paola Velez and chef and restaurateur Lee Anne Wong, you’ll hear about what inspires them and how cooking and food has shaped their lives and careers. Food Network Obsessed is back with all new episodes. Listen to Food Network Obsessed wherever you get your podcasts.

Check Out: Food Network Obsessed

This week we’re sharing an episode of Food Network Obsessed, the official podcast of Food Network. Join host Jaymee Sire and guest Esther Choi - Challenger chef, judge and the owner of Mŏkbar - as they discuss Esther’s introduction to the culinary world and her mission to celebrate Korean culture through her craft. Chef Esther also reflects on her initial introduction to Food Network and the memories she made while cooking with her grandmother. On every episode of Food Network Obsessed, host Jaymee Sire sits down with your favorite chefs, food influencers and Food Network personalities to dish on all things delicious in the food world. With guests like James Beard Award semi-finalist, and social justice advocate, Paola Velez and chef and restaurateur Lee Anne Wong, you’ll hear about what inspires them and how cooking and food has shaped their lives and careers. Food Network Obsessed is back with all new episodes. Listen to Food Network Obsessed wherever you get your podcasts.

38:04

4 Oct 23

765: French Home Cooking and Baking with Jacques Pépin and Aleksandra Crapanzano

This week, we visit the legendary Jacques Pépin at home to talk about one of his favorite subjects, chicken! First, we dive into some of the French chicken classics and talk about his latest book, Art of the Chicken. Then we move over to his kitchen, where he invites us to taste his mother's egg specialty dish, Eggs Jeannette, a pan-crisped deviled egg. Then, we turn to French homebaking with Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes. She talks about how to elevate À la Français a basic cake recipe by using the spirits and pantry items in your cabinet, and leaves us with her delicious recipe for Almond Yogurt Cake, a cake the French teach in preschool! Broadcast dates for this episode:September 23, 2022 (originally aired)September 29, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

765: French Home Cooking and Baking with Jacques Pépin and Aleksandra Crapanzano

This week, we visit the legendary Jacques Pépin at home to talk about one of his favorite subjects, chicken! First, we dive into some of the French chicken classics and talk about his latest book, Art of the Chicken. Then we move over to his kitchen, where he invites us to taste his mother's egg specialty dish, Eggs Jeannette, a pan-crisped deviled egg. Then, we turn to French homebaking with Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes. She talks about how to elevate À la Français a basic cake recipe by using the spirits and pantry items in your cabinet, and leaves us with her delicious recipe for Almond Yogurt Cake, a cake the French teach in preschool! Broadcast dates for this episode:September 23, 2022 (originally aired)September 29, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

49:35

29 Sep 23

788: The Shabbat Table with Adeena Sussman & The Art of Rice with JJ Johnson

This week, we dedicate the hour to rest and rice. First, we talk to Adeena Sussman about her Shabbat rituals, from cooking with a sense of spirituality, taking the time to unplug, and connecting with family and friends. She talks about iconic dishes she enjoys making and sharing during Shabbat, like her Jachnun Rolled Yemenite Sabbath Bread, and she sticks around to answer your cooking questions. Her latest book is Shabbat: Recipes and Rituals from My Table to Yours. Then, we enter the world of rice with Chef JJ Johnson, author of The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. He talks to us about the rice he grew up eating, his research in West African culture, and cooking rice professionally and making it the center of the table, and he sticks around to answer your rice cooking questions. He left us his recipe for Crispy Rice Salad with Quick Pickled Onion.September 22, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

788: The Shabbat Table with Adeena Sussman & The Art of Rice with JJ Johnson

This week, we dedicate the hour to rest and rice. First, we talk to Adeena Sussman about her Shabbat rituals, from cooking with a sense of spirituality, taking the time to unplug, and connecting with family and friends. She talks about iconic dishes she enjoys making and sharing during Shabbat, like her Jachnun Rolled Yemenite Sabbath Bread, and she sticks around to answer your cooking questions. Her latest book is Shabbat: Recipes and Rituals from My Table to Yours. Then, we enter the world of rice with Chef JJ Johnson, author of The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. He talks to us about the rice he grew up eating, his research in West African culture, and cooking rice professionally and making it the center of the table, and he sticks around to answer your rice cooking questions. He left us his recipe for Crispy Rice Salad with Quick Pickled Onion.September 22, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

50:33

22 Sep 23

764: Women Brewers

Listen on: Apple Podcasts | Google Podcasts | Spotify | PandoraThis week, we're exploring the history of women and beermaking. First, Theresa McCulla, curator of The Smithsonian's American Brewing History Initiative, explains why beer is a great lens to examine American history and shares the story of Patsy Young, an early American brewer and fugitive from slavery. Then, Atinuke Akintola Diver talks about her feature-length documentary This Belongs to Us, which follows Black women brewers in the American south and finally, beer Journalist Stephanie Grant of Good Beer Hunting shares her favorite beer and food pairings. You can find her newsletter, The Share, here and on Substack. Broadcast dates for this episode:September 9, 2022 (originally aired)September 15, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

764: Women Brewers

Listen on: Apple Podcasts | Google Podcasts | Spotify | PandoraThis week, we're exploring the history of women and beermaking. First, Theresa McCulla, curator of The Smithsonian's American Brewing History Initiative, explains why beer is a great lens to examine American history and shares the story of Patsy Young, an early American brewer and fugitive from slavery. Then, Atinuke Akintola Diver talks about her feature-length documentary This Belongs to Us, which follows Black women brewers in the American south and finally, beer Journalist Stephanie Grant of Good Beer Hunting shares her favorite beer and food pairings. You can find her newsletter, The Share, here and on Substack. Broadcast dates for this episode:September 9, 2022 (originally aired)September 15, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

50:20

15 Sep 23

787: Apples and Agave with Diane Flynt, David Suro Piñera, and Gary Paul Nabhan

This week, we dive into the world of apples and agave. First, we talk with apple historian Diane Flynt, author of Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South, about what makes apples so magical and the connection apples have to people. She also teaches us the history of apples in the South and tips on what makes a good cider. Then, we turn to the world of Agave spirits with authors Gary Paul Nabhan and David Suro Piñera, where we get an understanding of agave as not just an entity but a “whole rainbow of flavors and fragrance” as well as the fascinating craftsmanship behind mezcal and tequilas. Their latest book is Agave Spirits: The Past, Present, and Future of Mezcals.September 8, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

787: Apples and Agave with Diane Flynt, David Suro Piñera, and Gary Paul Nabhan

This week, we dive into the world of apples and agave. First, we talk with apple historian Diane Flynt, author of Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South, about what makes apples so magical and the connection apples have to people. She also teaches us the history of apples in the South and tips on what makes a good cider. Then, we turn to the world of Agave spirits with authors Gary Paul Nabhan and David Suro Piñera, where we get an understanding of agave as not just an entity but a “whole rainbow of flavors and fragrance” as well as the fascinating craftsmanship behind mezcal and tequilas. Their latest book is Agave Spirits: The Past, Present, and Future of Mezcals.September 8, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

50:22

8 Sep 23

720: Dads and Kids: J. Kenji López-Alt, David Chang, & Chris Ying

This week, we hear from three papa bears who take on the challenge of making mealtime just right. J. Kenji López-Alt of The Food Lab answers your questions about getting kids excited about food and clues us in on techniques and the research behind them. His new book is  Every Night is Pizza Night. Then Momofuku chef and Ugly Delicious star, David Chang and writer Chris Ying join Francis to share their own experiences of fatherhood and how they’ve taken on the toddler mealtime battle. David Chang’s new book is  Eat a Peach, A Memoir. Chris Ying’s latest with Ivan Orkin is Gaijin Cookbook: Japanese Recipes From a Chef, Father, Eater and Lifelong Outsider.Broadcast dates for this episode:October 2, 2020 (originally aired)October 1, 2021 (rebroadcast)September 1, 2023 (rebroadcast)

720: Dads and Kids: J. Kenji López-Alt, David Chang, & Chris Ying

This week, we hear from three papa bears who take on the challenge of making mealtime just right. J. Kenji López-Alt of The Food Lab answers your questions about getting kids excited about food and clues us in on techniques and the research behind them. His new book is  Every Night is Pizza Night. Then Momofuku chef and Ugly Delicious star, David Chang and writer Chris Ying join Francis to share their own experiences of fatherhood and how they’ve taken on the toddler mealtime battle. David Chang’s new book is  Eat a Peach, A Memoir. Chris Ying’s latest with Ivan Orkin is Gaijin Cookbook: Japanese Recipes From a Chef, Father, Eater and Lifelong Outsider.Broadcast dates for this episode:October 2, 2020 (originally aired)October 1, 2021 (rebroadcast)September 1, 2023 (rebroadcast)

50:06

1 Sep 23

716: Farm, Garden, Cook

Thanks to the farmers and gardeners who are keeping us well-fed this summer. This week, we talk to farmer/activist Leah Penniman of Soul Fire Farm, and chef/farmer Abra Berens.

716: Farm, Garden, Cook

Thanks to the farmers and gardeners who are keeping us well-fed this summer. This week, we talk to farmer/activist Leah Penniman of Soul Fire Farm, and chef/farmer Abra Berens.

50:21

25 Aug 23

786: Food and Family with Michaele Weissman, Barkha Cardoz and Chef Pierre Thiam

This week we have stories centered around food, love, and legacy. First, we talk with author Michaele Weissman about meeting her husband's family for the first time, tasting his mother's bread, and later learning its significance and how it represented her husband's life. Her latest book is The Rye Bread Marriage: How I Found Happiness with a Partner I'll Never Understand. Then, we sit with Barkha Cardoz to remember her husband, the late Chef Floyd Cardoz. We talk about their meeting in culinary school in India to admiring how he would add flavor to everything he cooked. In his honor, she is releasing the masala spice blends they created together to continue his legacy. Then, we feature a segment from our sister podcast, The One Recipe, where Chef Pierre Thiam, author of the latest book, Simply West African, talks to host Jesse Sparks about the first time he introduced the love of his life to his aunt and the one recipe that ultimately passed the test, Sauce Feuille. Broadcast dates for this episode:August 18, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

786: Food and Family with Michaele Weissman, Barkha Cardoz and Chef Pierre Thiam

This week we have stories centered around food, love, and legacy. First, we talk with author Michaele Weissman about meeting her husband's family for the first time, tasting his mother's bread, and later learning its significance and how it represented her husband's life. Her latest book is The Rye Bread Marriage: How I Found Happiness with a Partner I'll Never Understand. Then, we sit with Barkha Cardoz to remember her husband, the late Chef Floyd Cardoz. We talk about their meeting in culinary school in India to admiring how he would add flavor to everything he cooked. In his honor, she is releasing the masala spice blends they created together to continue his legacy. Then, we feature a segment from our sister podcast, The One Recipe, where Chef Pierre Thiam, author of the latest book, Simply West African, talks to host Jesse Sparks about the first time he introduced the love of his life to his aunt and the one recipe that ultimately passed the test, Sauce Feuille. Broadcast dates for this episode:August 18, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

50:19

18 Aug 23

763: Home Food with Chef Vishwesh Bhatt & Masa with Jorge Gaviria

This week, we’re talking to award-winning Chef Vishwesh Bhatt author of I Am From Here: Stories and Recipes from a Southern Chef. He talks about how he creates dishes with both the flavors of India and those of the American South. He leaves us with his unusual and delicious recipe for Whole Grilled Okra. Then, we sit down with professional chefs’ go-to person when they want to get serious about tortillas, Jorge Gaviria. We dive deep into the modern history of masa (corn dough), the famous food ingredient used to produce sopes, tamales, tortillas, and other dishes. Jorge is the Founder of Masienda and the author of Masa: Techniques, Recipes, and Reflections on a Timeless Staple. He left us with his recipe for Tlacoyo, an oval-shaped masa pocket filled with puréed beans and topped with crema and salsa.Broadcast dates for this episode:August 26, 2022 (originally aired)August 11, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today

763: Home Food with Chef Vishwesh Bhatt & Masa with Jorge Gaviria

This week, we’re talking to award-winning Chef Vishwesh Bhatt author of I Am From Here: Stories and Recipes from a Southern Chef. He talks about how he creates dishes with both the flavors of India and those of the American South. He leaves us with his unusual and delicious recipe for Whole Grilled Okra. Then, we sit down with professional chefs’ go-to person when they want to get serious about tortillas, Jorge Gaviria. We dive deep into the modern history of masa (corn dough), the famous food ingredient used to produce sopes, tamales, tortillas, and other dishes. Jorge is the Founder of Masienda and the author of Masa: Techniques, Recipes, and Reflections on a Timeless Staple. He left us with his recipe for Tlacoyo, an oval-shaped masa pocket filled with puréed beans and topped with crema and salsa.Broadcast dates for this episode:August 26, 2022 (originally aired)August 11, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today

50:20

11 Aug 23

785: What Is a National Dish With Anya von Bremzen and Argentina’s National Drink, Mate

This week, we take a close look into what makes a national cuisine. Anya von Bremzen talks about her most recent book, National Dish: Around the World in Search of Food, History, and the Meaning of Home. We get into the history, culture, and theories behind the popularization of dishes, from researching the “correct” way to make pot-au-feu in France to looking at the “pizza effect” and the role of borsch in her family’s history. She shares her mom’s recipe for Super-Quick Vegetarian Borsch. Then we get into what may be the Argentinian National drink – mate with Mate & Co.’s sommelier, Tomás Martín Sanchez. He explains the production process, its unique flavor, and the community it brings together with its communal drinking ritual.Broadcast dates for this episode:August 4, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

785: What Is a National Dish With Anya von Bremzen and Argentina’s National Drink, Mate

This week, we take a close look into what makes a national cuisine. Anya von Bremzen talks about her most recent book, National Dish: Around the World in Search of Food, History, and the Meaning of Home. We get into the history, culture, and theories behind the popularization of dishes, from researching the “correct” way to make pot-au-feu in France to looking at the “pizza effect” and the role of borsch in her family’s history. She shares her mom’s recipe for Super-Quick Vegetarian Borsch. Then we get into what may be the Argentinian National drink – mate with Mate & Co.’s sommelier, Tomás Martín Sanchez. He explains the production process, its unique flavor, and the community it brings together with its communal drinking ritual.Broadcast dates for this episode:August 4, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

50:37

4 Aug 23

Bonus Episode: The One Recipe's Summer Celebrations Special

Subscribe Free: Apple Podcasts | Spotify | Google Podcasts | Amazon Music | RSS | iHeartRadio | TuneInWe’re dropping a bonus episode in our feed this week from our Sister Podcast, The One Recipe. Join Host, Jesse Sparks, for an episode all about fun, food, and family summer celebrations. First, we raise a glass to summer with the bar consultant and author Natasha David and talk about some of her favorite summer traditions and low-alcohol cocktails to keep in your back pocket, like her No Bad Days punch and Adult Supervision. Her latest book is called Drink Lightly. Esteban Castillo, the author of Chicano Eats, talks about the asadas he throws down with his family and the must-have dishes at the cookout, like his Michelada ribs. Then we head to Houston to talk with the city’s newest food columnist Bao Ong about ideas for summer party take-out and we spend some time on the patio with Houston chef and restaurant owner Chris Williams and talk about the food and family tradition that inspires his restaurant, the Houston classic Lucille’s.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

Bonus Episode: The One Recipe's Summer Celebrations Special

Subscribe Free: Apple Podcasts | Spotify | Google Podcasts | Amazon Music | RSS | iHeartRadio | TuneInWe’re dropping a bonus episode in our feed this week from our Sister Podcast, The One Recipe. Join Host, Jesse Sparks, for an episode all about fun, food, and family summer celebrations. First, we raise a glass to summer with the bar consultant and author Natasha David and talk about some of her favorite summer traditions and low-alcohol cocktails to keep in your back pocket, like her No Bad Days punch and Adult Supervision. Her latest book is called Drink Lightly. Esteban Castillo, the author of Chicano Eats, talks about the asadas he throws down with his family and the must-have dishes at the cookout, like his Michelada ribs. Then we head to Houston to talk with the city’s newest food columnist Bao Ong about ideas for summer party take-out and we spend some time on the patio with Houston chef and restaurant owner Chris Williams and talk about the food and family tradition that inspires his restaurant, the Houston classic Lucille’s.If you like our show, don’t forget to hit like and subscribe and leave us a review!Help support The One Recipe with a donation of any amount today.

51:03

28 Jul 23

762: Live Fire Cooking

This week we’re joined by some unusual thinkers on the art of the cookout. First, we get a lesson on barbecue etiquette (who knew) with our favorite duo, Nick Leighton and Leah Bonnema, Hosts of the podcast Were You Raised by Wolves? We get all kinds of tips, from the right way to ask for a family recipe to taking a house tour only if offered by your host. Then, Chefs Sarit Packer and Itamar Srulovich share their techniques and ideas for cooking over live fire. Their latest book is Chasing Smoke, Cooking Over Fire Around the Levant, and they left us with their recipe for Grilled Peaches with Almond Tahini and Charred Endive. Then, it’s pitmaster Pat Martin talking about the whole hog barbecue culture in West Tennessee and how that whole hog style and tradition of BBQ may be on the path to extinction. His latest book is Life of Fire: Mastering the Arts of Pit Cooked Barbecue, the Grill, and the Smokehouse. You can find his recipe for Grilled Green Beans with Memphis Dry Rub.Broadcast dates for this episode:July 29, 2022 (originally aired)July 28, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

762: Live Fire Cooking

This week we’re joined by some unusual thinkers on the art of the cookout. First, we get a lesson on barbecue etiquette (who knew) with our favorite duo, Nick Leighton and Leah Bonnema, Hosts of the podcast Were You Raised by Wolves? We get all kinds of tips, from the right way to ask for a family recipe to taking a house tour only if offered by your host. Then, Chefs Sarit Packer and Itamar Srulovich share their techniques and ideas for cooking over live fire. Their latest book is Chasing Smoke, Cooking Over Fire Around the Levant, and they left us with their recipe for Grilled Peaches with Almond Tahini and Charred Endive. Then, it’s pitmaster Pat Martin talking about the whole hog barbecue culture in West Tennessee and how that whole hog style and tradition of BBQ may be on the path to extinction. His latest book is Life of Fire: Mastering the Arts of Pit Cooked Barbecue, the Grill, and the Smokehouse. You can find his recipe for Grilled Green Beans with Memphis Dry Rub.Broadcast dates for this episode:July 29, 2022 (originally aired)July 28, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

50:23

28 Jul 23

784: All American Summer with Stacey Mei Yan Fong, Jamie Loftus, and Bricia Lopez

This week we have everything you need for summer. First up, it’s Stacey Mei Yan Fong with her new book, 50 Pies, 50 States. Stacey decided to commemorate all 50 states in the most American way she could imagine-through their pies! Everything from fruity to savory to salty pies, and she left us with her take on the Minnesota state pie, a Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping. Then we talk to comedian and writer Jamie Loftus about her cross-country hot dog adventure. She takes a deep dive into its culture and history and ranks her top three hotdogs nationwide. Her latest book is Raw Dog: The Naked Truth About Hotdogs. Then, we head to an asada, a Mexican-American cookout, with Bricia Lopez. She talks about the must-haves for your bbq party this summer, from salsa spreads to beer cocktails and her favorite cuts of meat to grill. She leaves us her recipe for Citrus and Oregano Pollo Asado. Her latest book is Asada: The Art of Mexican- Style Grilling.Broadcast dates for this episode:July 21, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

784: All American Summer with Stacey Mei Yan Fong, Jamie Loftus, and Bricia Lopez

This week we have everything you need for summer. First up, it’s Stacey Mei Yan Fong with her new book, 50 Pies, 50 States. Stacey decided to commemorate all 50 states in the most American way she could imagine-through their pies! Everything from fruity to savory to salty pies, and she left us with her take on the Minnesota state pie, a Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping. Then we talk to comedian and writer Jamie Loftus about her cross-country hot dog adventure. She takes a deep dive into its culture and history and ranks her top three hotdogs nationwide. Her latest book is Raw Dog: The Naked Truth About Hotdogs. Then, we head to an asada, a Mexican-American cookout, with Bricia Lopez. She talks about the must-haves for your bbq party this summer, from salsa spreads to beer cocktails and her favorite cuts of meat to grill. She leaves us her recipe for Citrus and Oregano Pollo Asado. Her latest book is Asada: The Art of Mexican- Style Grilling.Broadcast dates for this episode:July 21, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

50:36

21 Jul 23

761: On the Road - Seattle

We took the show on the road and recorded a live event with KUOW about Seattle’s legendary culinary scene. We met up with some of the people who make the city a vibrant place to eat and cook. We spoke to KUOW’s reporter Ruby DeLuna and bestselling cookbook author Kenji Lopez Alt about where to eat. Kara Martin, Program Director of the Food Innovation Network talks to us about Spice Bridge, a food hall dedicated to refugee and immigrant chefs. Also joining us was one of those chefs, Theary Ngeth, the chef of Theary Cambodian Foods, and Angela Dunleavy and Carlin Llorente of FareStart, an organization that helps people break the cycle of poverty with job and life skills training.Broadcast dates for this episode:July 15, 2022 (originally aired)July 14, 2023 (repeat)Your support is a special ingredient in helping to make The Splendid Table. Donate today

761: On the Road - Seattle

We took the show on the road and recorded a live event with KUOW about Seattle’s legendary culinary scene. We met up with some of the people who make the city a vibrant place to eat and cook. We spoke to KUOW’s reporter Ruby DeLuna and bestselling cookbook author Kenji Lopez Alt about where to eat. Kara Martin, Program Director of the Food Innovation Network talks to us about Spice Bridge, a food hall dedicated to refugee and immigrant chefs. Also joining us was one of those chefs, Theary Ngeth, the chef of Theary Cambodian Foods, and Angela Dunleavy and Carlin Llorente of FareStart, an organization that helps people break the cycle of poverty with job and life skills training.Broadcast dates for this episode:July 15, 2022 (originally aired)July 14, 2023 (repeat)Your support is a special ingredient in helping to make The Splendid Table. Donate today

50:16

14 Jul 23

783: On The Road – Food & Wine Classic in Aspen with Khushbu Shah, Chandra Ram, Chef Tiffany Derry & Wine Writer Wanda Mann

We took the show on the road for Food & Wine's Classic in Aspen, CO at the Wheeler Opera House. First, we welcomed Restaurant Editor Khushbu Shah to talk about restaurant industry trends starting with chefs reclaiming their craft by building systems that allow them to run a restaurant on their schedules and practice "unapologetic cooking." Then Associate Food Editorial Director Chandra Ram joins the conversation to talk about what she's seen in home cooking trends, from translating restaurant-level experiences into a recipe and the lasting change Covid has made in home cooking. Then we talk Southern food with Chef Tiffany Derry of Southern Table and Roots Chicken Shack in Texas. She looks at her relationship to Southern cuisine and how important it is to represent her roots authentically and showcased with a spin. And then, the East Coast editor of The Somm Journal and founder of winewithwanda.com, Wanda Mann, talks to us about the trends in the wine world (hello rosé!) and how people's drink tastes have changed over the last few years.Broadcast dates for this episode:July 7, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

783: On The Road – Food & Wine Classic in Aspen with Khushbu Shah, Chandra Ram, Chef Tiffany Derry & Wine Writer Wanda Mann

We took the show on the road for Food & Wine's Classic in Aspen, CO at the Wheeler Opera House. First, we welcomed Restaurant Editor Khushbu Shah to talk about restaurant industry trends starting with chefs reclaiming their craft by building systems that allow them to run a restaurant on their schedules and practice "unapologetic cooking." Then Associate Food Editorial Director Chandra Ram joins the conversation to talk about what she's seen in home cooking trends, from translating restaurant-level experiences into a recipe and the lasting change Covid has made in home cooking. Then we talk Southern food with Chef Tiffany Derry of Southern Table and Roots Chicken Shack in Texas. She looks at her relationship to Southern cuisine and how important it is to represent her roots authentically and showcased with a spin. And then, the East Coast editor of The Somm Journal and founder of winewithwanda.com, Wanda Mann, talks to us about the trends in the wine world (hello rosé!) and how people's drink tastes have changed over the last few years.Broadcast dates for this episode:July 7, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

50:19

7 Jul 23

760: 4th of July with Andy Baraghani and Samantha Seneviratne

We’re celebrating 4th of July with stellar cookbook author, Andy Baraghani to talk about fresh and light recipes that will have you spending time with guests and not stuck at the grill. He leaves us with his Juicy Tomato w/ Italian Chile Crisp & Glossy Barbecued Eggplant w/Peanut Salad recipes and sticks around to answer your cooking questions. Then, we sit with Samantha Seneviratne, author of The Joys of Baking to talk us through delicious desserts to serve up this summer. From taking advantage of those seasonal fruits to fun and effortless ideas for your store bought poundcake—the desserts will be the talk of the summer. She left us with her for Nectarine Galette with Sour Cherry Jam and be sure to check out her Fresh Strawberry Pie.Broadcast dates for this episode:July 1, 2022 (originally aired)June 30, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

760: 4th of July with Andy Baraghani and Samantha Seneviratne

We’re celebrating 4th of July with stellar cookbook author, Andy Baraghani to talk about fresh and light recipes that will have you spending time with guests and not stuck at the grill. He leaves us with his Juicy Tomato w/ Italian Chile Crisp & Glossy Barbecued Eggplant w/Peanut Salad recipes and sticks around to answer your cooking questions. Then, we sit with Samantha Seneviratne, author of The Joys of Baking to talk us through delicious desserts to serve up this summer. From taking advantage of those seasonal fruits to fun and effortless ideas for your store bought poundcake—the desserts will be the talk of the summer. She left us with her for Nectarine Galette with Sour Cherry Jam and be sure to check out her Fresh Strawberry Pie.Broadcast dates for this episode:July 1, 2022 (originally aired)June 30, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

50:10

30 Jun 23

736: Summer Cooking with Carla Lalli Music

This week, we're talking about summer cooking and how to stay cool in the heat. Carla Lalli Music joins us to talk about her favorite indoor cooking tips for ribs and takes your cooking questions. Carla is the host of Carla's Cooking Show on Patreon, and her most recent book is Where Cooking Begins. Then, we check in with Khushbu Shah, Food & Wine's restaurant editor, about the refreshers you need this summer, cold dessert drinks from all over Asia. From basil seeds and colorful tapioca to adding a savory element to your shaved ice, there's something here for everyone.Broadcast dates for this episode:June 25, 2021 (originally aired)June 24, 2022 (rebroadcast)June 23, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

736: Summer Cooking with Carla Lalli Music

This week, we're talking about summer cooking and how to stay cool in the heat. Carla Lalli Music joins us to talk about her favorite indoor cooking tips for ribs and takes your cooking questions. Carla is the host of Carla's Cooking Show on Patreon, and her most recent book is Where Cooking Begins. Then, we check in with Khushbu Shah, Food & Wine's restaurant editor, about the refreshers you need this summer, cold dessert drinks from all over Asia. From basil seeds and colorful tapioca to adding a savory element to your shaved ice, there's something here for everyone.Broadcast dates for this episode:June 25, 2021 (originally aired)June 24, 2022 (rebroadcast)June 23, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

50:03

23 Jun 23

759: Father Stories with Kitty & Al Tait and Jeffrey & Kevin Pang

We’re celebrating Father’s Day with Kitty and Al Tait, the dad-and-daughter duo behind Britain’s Orange Bakery and the authors of Breadsong. They talk to Francis about how learning to bake together changed their lives and what inspires them to create their own recipes. They left us with their delicious Fika Buns recipe. Then, we hear the story behind how Kevin Pang, host of the podcast Proof, discovered that his father Jeffrey Pang, had become a viral internet cooking star and how their conversations around food brought them closer. Be sure to check out, How to Make Fried Rice at home and Jeffrey Pang’s Portuguese Coconut Chicken Recipe.Broadcast dates for this episode:June 17, 2022 (originally aired)June 16, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today

759: Father Stories with Kitty & Al Tait and Jeffrey & Kevin Pang

We’re celebrating Father’s Day with Kitty and Al Tait, the dad-and-daughter duo behind Britain’s Orange Bakery and the authors of Breadsong. They talk to Francis about how learning to bake together changed their lives and what inspires them to create their own recipes. They left us with their delicious Fika Buns recipe. Then, we hear the story behind how Kevin Pang, host of the podcast Proof, discovered that his father Jeffrey Pang, had become a viral internet cooking star and how their conversations around food brought them closer. Be sure to check out, How to Make Fried Rice at home and Jeffrey Pang’s Portuguese Coconut Chicken Recipe.Broadcast dates for this episode:June 17, 2022 (originally aired)June 16, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today

49:38

16 Jun 23

782: Vegetarian Summer Cooking with Hetty Lui McKinnon and the Art of Leftovers with Tamar Adler

This week, we talk to two award-winning food writers about how to make the most of your vegetables and leftovers this summer. First up, award-winning vegetarian writer Hetty Lui McKinnon joins us to talk about her latest book Tenderheart, A Cookbook About Vegetables and Unbreakable Family Bonds. She talks to us about her father’s influence on her early life and how it inspired her vegetarian cooking career. She walks us through some of her favorite Chinese-inspired dishes made with a vegetarian twist, like her Sesame Mushroom Toast and Eggplant Char Siu and she sticks around to answer your cooking questions. Then, Tamar Adler, author of The Everlasting Meal Cookbook, brings fresh eyes to leftovers, from super quick ideas to elevate your cooking, like adding coconut water to your rice, and even ideas on what to do with your overcooked fish and those Cheeto crumbs at the bottom of the bag.Broadcast dates for this episode:June 9, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

782: Vegetarian Summer Cooking with Hetty Lui McKinnon and the Art of Leftovers with Tamar Adler

This week, we talk to two award-winning food writers about how to make the most of your vegetables and leftovers this summer. First up, award-winning vegetarian writer Hetty Lui McKinnon joins us to talk about her latest book Tenderheart, A Cookbook About Vegetables and Unbreakable Family Bonds. She talks to us about her father’s influence on her early life and how it inspired her vegetarian cooking career. She walks us through some of her favorite Chinese-inspired dishes made with a vegetarian twist, like her Sesame Mushroom Toast and Eggplant Char Siu and she sticks around to answer your cooking questions. Then, Tamar Adler, author of The Everlasting Meal Cookbook, brings fresh eyes to leftovers, from super quick ideas to elevate your cooking, like adding coconut water to your rice, and even ideas on what to do with your overcooked fish and those Cheeto crumbs at the bottom of the bag.Broadcast dates for this episode:June 9, 2023 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

49:48

9 Jun 23

758: Summer Parties with Nicole A. Taylor, Natasha David and Patric Richardson

This week, it’s party season with food writer Nicole A. Taylor, bartender Natasha David, and Laundry Evangelist, Patric RichardsonCelebrate kitchen companionship with a gift to The Splendid Table today.

758: Summer Parties with Nicole A. Taylor, Natasha David and Patric Richardson

This week, it’s party season with food writer Nicole A. Taylor, bartender Natasha David, and Laundry Evangelist, Patric RichardsonCelebrate kitchen companionship with a gift to The Splendid Table today.

49:29

2 Jun 23

781: Eating With Funny People

This week, we're joined by two comedians to talk about their connection to food. First, Ivy Le, host of the podcast Fear of Going Outside. We quote, "Most nature shows are hosted by reckless white men, but avid indoors woman Ivy Le is an Asian mom with severe allergies. Last season, Ivy conquered camping. She's back, braving the outdoors to go hunting- or die trying!" Then, comedian Dan Ahdoot, the author of the new book Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live, talks to us about his connection to food and his family, his theories on relationships, and the journeys he's taken for a great meal.Broadcast dates for this episode:May 26, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today.

781: Eating With Funny People

This week, we're joined by two comedians to talk about their connection to food. First, Ivy Le, host of the podcast Fear of Going Outside. We quote, "Most nature shows are hosted by reckless white men, but avid indoors woman Ivy Le is an Asian mom with severe allergies. Last season, Ivy conquered camping. She's back, braving the outdoors to go hunting- or die trying!" Then, comedian Dan Ahdoot, the author of the new book Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live, talks to us about his connection to food and his family, his theories on relationships, and the journeys he's taken for a great meal.Broadcast dates for this episode:May 26, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today.

49:01

26 May 23

757: Home Cooking with Pros: J. Kenji López-Alt, Daniel Holzman, and Matt Rodbard

This week, it's home cooking with the authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Daniel Holzman and Matt Rodbard bust food myths about cooking with frozen meat, and extoll the beauty of letting butter brown in the pan. Then, we visit J. Kenji López-Alt’s home where he gives us a lesson on cooking his favorite childhood dish, a super quick Japanese take on the Chinese classic, Ma po Tofu. Kenji is the author of the New York Times #1 Bestseller, The Wok: Recipes and Techniques. Broadcast dates for this episode:May 20, 2022 (originally aired)May 19, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

757: Home Cooking with Pros: J. Kenji López-Alt, Daniel Holzman, and Matt Rodbard

This week, it's home cooking with the authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Daniel Holzman and Matt Rodbard bust food myths about cooking with frozen meat, and extoll the beauty of letting butter brown in the pan. Then, we visit J. Kenji López-Alt’s home where he gives us a lesson on cooking his favorite childhood dish, a super quick Japanese take on the Chinese classic, Ma po Tofu. Kenji is the author of the New York Times #1 Bestseller, The Wok: Recipes and Techniques. Broadcast dates for this episode:May 20, 2022 (originally aired)May 19, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

49:24

19 May 23

756: Up Close with Evan Kleiman, Host of Good Food

This week, we spend the hour with the pioneering food radio personality, Evan Kleiman. We talk about her life and all the places food has taken her. She tells us about her travels across Europe fresh out of high school, learning to cook alongside her Italian host family, and falling in love with the cuisine. She went on to open one of the most respected Italian restaurants in the country, Angeli Caffe, in Los Angeles and eventually became the host of the award-winning radio food show Good Food.Broadcast dates for this episode:May 6, 2022 (originally aired)May 5, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today

756: Up Close with Evan Kleiman, Host of Good Food

This week, we spend the hour with the pioneering food radio personality, Evan Kleiman. We talk about her life and all the places food has taken her. She tells us about her travels across Europe fresh out of high school, learning to cook alongside her Italian host family, and falling in love with the cuisine. She went on to open one of the most respected Italian restaurants in the country, Angeli Caffe, in Los Angeles and eventually became the host of the award-winning radio food show Good Food.Broadcast dates for this episode:May 6, 2022 (originally aired)May 5, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today