Browse
The Splendid Table
The Splendid Table
The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the
More
Episodes
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
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)Generous listeners like you make The Splendid Table possible. Donate today to support the show.
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)Generous listeners like you make The Splendid Table possible. Donate today to support the show.
50:02
12 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
49:42
5 May 23
755: Special Sauce with René Redzepi, Diep Tran, and Khushbu Shah
This week, we talk about different umami-packed sauces that belong in every cook's kitchen. First, we sit with René Redzepi of Copenhagen's Noma to talk about the delicious ancient sauce, garum. Originally it's a fermented fish sauce, but his fermentation lab team has developed modern versions, including vegan ones. We chat with Diep Tran, coauthor of the Red Boat Fish Sauce cookbook, to talk about ways to use the Southeast Asian fish sauce we know today. She left us with a delicious recipe for Seared Pork Chops with Broken Rice. Then, we sit with restaurant editor at Food & Wine magazine, Khushbu Shah, to talk about the greatness that is Maggi. Whether you know Maggi as a sauce, instant noodles, or bouillon cubes, it's beloved across the entire world. Broadcast dates for this episode:April 22, 2022 (originally aired)April 28, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today.
755: Special Sauce with René Redzepi, Diep Tran, and Khushbu Shah
This week, we talk about different umami-packed sauces that belong in every cook's kitchen. First, we sit with René Redzepi of Copenhagen's Noma to talk about the delicious ancient sauce, garum. Originally it's a fermented fish sauce, but his fermentation lab team has developed modern versions, including vegan ones. We chat with Diep Tran, coauthor of the Red Boat Fish Sauce cookbook, to talk about ways to use the Southeast Asian fish sauce we know today. She left us with a delicious recipe for Seared Pork Chops with Broken Rice. Then, we sit with restaurant editor at Food & Wine magazine, Khushbu Shah, to talk about the greatness that is Maggi. Whether you know Maggi as a sauce, instant noodles, or bouillon cubes, it's beloved across the entire world. Broadcast dates for this episode:April 22, 2022 (originally aired)April 28, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today.
49:14
28 Apr 23
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)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)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift
49:37
22 Apr 23
754: Spring Cookbook Season
This week, we’re celebrating the cookbooks of Spring 2022! We talk with British chef Asma Khan about her latest book, Ammu. The book is an homage to her mother and she walks us through her childhood eating, imagine the aroma of pakoras (onion fritters) frying during monsoon season in India! Then, we chat with Rick Martinez about his latest book, Mi Cocina and his decision to move to Mexico City to connect with his culture. He leaves us with a delicious recipe for Ceviche de Camarón y Leche de Coco (Raw shrimp and watermelon tossed with coconut milk and lime juice). We talk to Reem Assil, author of the book Arabiyya, Recipes from the Life of an Arab in Diaspora about Arab bread and why she considers it the foundation of Arab cuisine. Then, Jess Damuck gives us tips to ensure the perfect salad every time, her latest book is Salad Freak.Broadcast dates for this episode:April 1, 2022 (originally aired)April 14, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show.
754: Spring Cookbook Season
This week, we’re celebrating the cookbooks of Spring 2022! We talk with British chef Asma Khan about her latest book, Ammu. The book is an homage to her mother and she walks us through her childhood eating, imagine the aroma of pakoras (onion fritters) frying during monsoon season in India! Then, we chat with Rick Martinez about his latest book, Mi Cocina and his decision to move to Mexico City to connect with his culture. He leaves us with a delicious recipe for Ceviche de Camarón y Leche de Coco (Raw shrimp and watermelon tossed with coconut milk and lime juice). We talk to Reem Assil, author of the book Arabiyya, Recipes from the Life of an Arab in Diaspora about Arab bread and why she considers it the foundation of Arab cuisine. Then, Jess Damuck gives us tips to ensure the perfect salad every time, her latest book is Salad Freak.Broadcast dates for this episode:April 1, 2022 (originally aired)April 14, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show.
49:32
14 Apr 23
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)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)Celebrate kitchen companionship with a gift to The Splendid Table today
49:58
7 Apr 23
738: Legendary Food Writer Claudia Roden
This week, the legendary food writer Claudia Roden joins us from her home in London to talk about her career and her journey as a food writer. We learn about the first time she started exchanging written recipes, how she traveled and worked her way into kitchens all across the Mediterranean and how she created a singular style of food writing. She is the author of many groundbreaking books, including A Book of Middle Eastern Food, and her newest, coming out this fall in 2021, Claudia Roden’s Mediterranean: Treasured Recipes from a Lifetime of Travel. We also talk to one her biggest fans, chef Yotam Ottolenghi about his admiration for Claudia’s unique approach to food writing and historical knowledge of food and background. Plus, he shares one of his favorite recipes from his book, Plenty More inspired by one of her dishes.Photo Credit: Jamie Lau Waitrose & Partners FoodBroadcast dates for this episode:July 23, 2021 (originally aired)July 22, 2022 (rebroadcast)March 31, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today
738: Legendary Food Writer Claudia Roden
This week, the legendary food writer Claudia Roden joins us from her home in London to talk about her career and her journey as a food writer. We learn about the first time she started exchanging written recipes, how she traveled and worked her way into kitchens all across the Mediterranean and how she created a singular style of food writing. She is the author of many groundbreaking books, including A Book of Middle Eastern Food, and her newest, coming out this fall in 2021, Claudia Roden’s Mediterranean: Treasured Recipes from a Lifetime of Travel. We also talk to one her biggest fans, chef Yotam Ottolenghi about his admiration for Claudia’s unique approach to food writing and historical knowledge of food and background. Plus, he shares one of his favorite recipes from his book, Plenty More inspired by one of her dishes.Photo Credit: Jamie Lau Waitrose & Partners FoodBroadcast dates for this episode:July 23, 2021 (originally aired)July 22, 2022 (rebroadcast)March 31, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today
49:55
31 Mar 23
753: An Homage to the Refrigerator
This week, we’re shining a light on the absolutely magical, life-changing, the world-changing thing that you already have in your kitchen. The refrigerator. Maybe nothing in your home has changed the world more. Historian Jonathan Rees author of Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America talks about its origins and influence on cultures worldwide. Then, Editor in Chief of Cooks Illustrated, Dan Souza, teaches us how to get the most out of the fridge we already have - from what to keep in your fridge door to why you might reconsider where you are storing your milk, and then Philadelphia Chef Shola Olunloyo of Studio Kitchen tells us how to think of the fridge as a tool to becoming a better cook. Think crispier chicken and root vegetables so delicious you will have no problem moving them to the center of your plate.Broadcast dates for this episode:March 18 2022 (originally aired)March 24, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift
753: An Homage to the Refrigerator
This week, we’re shining a light on the absolutely magical, life-changing, the world-changing thing that you already have in your kitchen. The refrigerator. Maybe nothing in your home has changed the world more. Historian Jonathan Rees author of Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America talks about its origins and influence on cultures worldwide. Then, Editor in Chief of Cooks Illustrated, Dan Souza, teaches us how to get the most out of the fridge we already have - from what to keep in your fridge door to why you might reconsider where you are storing your milk, and then Philadelphia Chef Shola Olunloyo of Studio Kitchen tells us how to think of the fridge as a tool to becoming a better cook. Think crispier chicken and root vegetables so delicious you will have no problem moving them to the center of your plate.Broadcast dates for this episode:March 18 2022 (originally aired)March 24, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift
50:07
24 Mar 23
777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma
Chef Robynne Maii takes your cooking questions, from homemade chili crisp to home-smoked fish & we get deep into the pleasure of crispy things with writer Nik SharmaGenerous listeners like you make The Splendid Table possible. Donate today to support the show
777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma
Chef Robynne Maii takes your cooking questions, from homemade chili crisp to home-smoked fish & we get deep into the pleasure of crispy things with writer Nik SharmaGenerous listeners like you make The Splendid Table possible. Donate today to support the show
49:55
17 Mar 23
Check Out: Be My Guest with Ina Garten
This week we’re sharing an episode from the upcoming third season of Be My Guest with Ina Garten, Ina’s official podcast from Food Network. Join the party as Ina invites friends old and new to her East Hampton home for good food and great conversation. In each episode, Ina and a guest will chat about life, love, and career all while making a delicious meal. Guests this season include superstar ballerina Misty Copeland, actor-director-TV presenter-author Stanley Tucci, singer and award-winning stage and screen actress Laura Linney, and singer-songwriter Norah Jones. Check out Be My Guest with Ina Garten wherever you get your podcasts.
Check Out: Be My Guest with Ina Garten
This week we’re sharing an episode from the upcoming third season of Be My Guest with Ina Garten, Ina’s official podcast from Food Network. Join the party as Ina invites friends old and new to her East Hampton home for good food and great conversation. In each episode, Ina and a guest will chat about life, love, and career all while making a delicious meal. Guests this season include superstar ballerina Misty Copeland, actor-director-TV presenter-author Stanley Tucci, singer and award-winning stage and screen actress Laura Linney, and singer-songwriter Norah Jones. Check out Be My Guest with Ina Garten wherever you get your podcasts.
43:12
15 Mar 23
752: Hands-On Cooking with Maneet Chauhan & Dawn Perry, and introducing Jesse Sparks, host of The One Recipe
Chef Maneet Chauhan and cookbook author Dawn Perry talk hands-on cooking and we introduce our new podcast, The One Recipe & its host, Jesse Sparks 'Celebrate kitchen companionship with a gift to The Splendid Table today
752: Hands-On Cooking with Maneet Chauhan & Dawn Perry, and introducing Jesse Sparks, host of The One Recipe
Chef Maneet Chauhan and cookbook author Dawn Perry talk hands-on cooking and we introduce our new podcast, The One Recipe & its host, Jesse Sparks 'Celebrate kitchen companionship with a gift to The Splendid Table today
50:32
10 Mar 23
776: Chinese Tea with Theresa Wong & Masala Chai with Leena Trivedi-Grenier
This week, we have a lesson in Chinese tea with East Asian tea authority Theresa Wong and learn about the history of India’s culture of masala chai with Leena Trivedi-GrenierYour 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 have a lesson in Chinese tea with East Asian tea authority Theresa Wong and learn about the history of India’s culture of masala chai with Leena Trivedi-GrenierYour support is a special ingredient in helping to make The Splendid Table. Donate today
49:35
3 Mar 23
751: Saving Rare Foods with Dan Saladino and M. Karlos Baca
This week, we talk to BBC Food journalist Dan Saladino about how saving endangered foods might save the world and indigenous foods activist Karlos Baca
751: Saving Rare Foods with Dan Saladino and M. Karlos Baca
This week, we talk to BBC Food journalist Dan Saladino about how saving endangered foods might save the world and indigenous foods activist Karlos Baca
50:17
24 Feb 23
775: Home Cooking with Gavin Kaysen
This week, we've got one of the great culinary stars of the midwest, Minneapolis's Gavin Kaysen, to talk about finding ways to make home cooking a joy
775: Home Cooking with Gavin Kaysen
This week, we've got one of the great culinary stars of the midwest, Minneapolis's Gavin Kaysen, to talk about finding ways to make home cooking a joy
50:27
17 Feb 23
750: Cooking Winter Vegetables with Hetty McKinnon and Amanda Cohen
This week, we get into cooking with winter vegetables with Hetty McKinnon, author of To Asia, With Love and Chef Amanda Cohen of Dirt Candy
750: Cooking Winter Vegetables with Hetty McKinnon and Amanda Cohen
This week, we get into cooking with winter vegetables with Hetty McKinnon, author of To Asia, With Love and Chef Amanda Cohen of Dirt Candy
49:40
10 Feb 23
774: On the Road – Hawaii with Chefs Sheldon Simeon, Ed Kenney, Robynne Maii and More!
This week, we’re bringing you a live show we recorded in Hawaii about the incredible food culture with Chefs Sheldon Simeon, Ed Kenney, Robynne Maii and more!
774: On the Road – Hawaii with Chefs Sheldon Simeon, Ed Kenney, Robynne Maii and More!
This week, we’re bringing you a live show we recorded in Hawaii about the incredible food culture with Chefs Sheldon Simeon, Ed Kenney, Robynne Maii and more!
50:06
3 Feb 23
748: Dr. Jessica B. Harris
We spend the hour with the iconic, Dr. Jessica B. Harris, the groundbreaking scholar of African American food and author of High on the Hog.
748: Dr. Jessica B. Harris
We spend the hour with the iconic, Dr. Jessica B. Harris, the groundbreaking scholar of African American food and author of High on the Hog.
49:47
27 Jan 23
773: Happy Lunar New Year!
This week, we’re celebrating Lunar New Year with Sarah & Kaitlin Leung from the Woks of Life, Vietnamese icon Andrea Nguyen, & Korean chef Hooni Kim
773: Happy Lunar New Year!
This week, we’re celebrating Lunar New Year with Sarah & Kaitlin Leung from the Woks of Life, Vietnamese icon Andrea Nguyen, & Korean chef Hooni Kim
49:52
20 Jan 23
749: The Magnificent Mushroom
This week, we get into the beauty of mushrooms with wild foods expert Eugenia Bone and Anna L. Tsing, author of The Mushroom at the End of the World
749: The Magnificent Mushroom
This week, we get into the beauty of mushrooms with wild foods expert Eugenia Bone and Anna L. Tsing, author of The Mushroom at the End of the World
49:46
13 Jan 23
772: On the Curry Trail with Raghavan Iyer
This week, it's an hour-long special featuring the iconic writer and teacher Raghavan Iyer, author of the forthcoming book, On The Curry Trail
772: On the Curry Trail with Raghavan Iyer
This week, it's an hour-long special featuring the iconic writer and teacher Raghavan Iyer, author of the forthcoming book, On The Curry Trail
49:35
6 Jan 23
726: Soup’s On with Jenn Louis
Jenn Louis stops by to talk about the essentials for a great soup and takes on your questions. Plus, the Splendid team holds a taste-off of store-bought chicken stock.
726: Soup’s On with Jenn Louis
Jenn Louis stops by to talk about the essentials for a great soup and takes on your questions. Plus, the Splendid team holds a taste-off of store-bought chicken stock.
50:03
30 Dec 22
Our Holiday Special with Von Diaz, Vallery Lomas, and Ada Limón
We’re gearing up for the holidays with Von Diaz's Puerto Rican Christmas, great baking with Vallery Lomas, and a little slowdown poetry with Ada Limón
Our Holiday Special with Von Diaz, Vallery Lomas, and Ada Limón
We’re gearing up for the holidays with Von Diaz's Puerto Rican Christmas, great baking with Vallery Lomas, and a little slowdown poetry with Ada Limón
48:54
23 Dec 22
771: Holiday Cookbooks 2022
This week, it's cookbooks we're excited about! From Sri Lankan cuisine, to classic British cooking, to a how-to vinegar guide to Amish Soul Food
771: Holiday Cookbooks 2022
This week, it's cookbooks we're excited about! From Sri Lankan cuisine, to classic British cooking, to a how-to vinegar guide to Amish Soul Food
49:08
16 Dec 22
746: A Guide to Holiday Gifting and Hosting
A holiday guide with The New Yorker’s Helen Rosner, Serious Eats' Daniel Gritzer, & Leah Bonnema & Nick Leighton of the Were You Raised by Wolves show
746: A Guide to Holiday Gifting and Hosting
A holiday guide with The New Yorker’s Helen Rosner, Serious Eats' Daniel Gritzer, & Leah Bonnema & Nick Leighton of the Were You Raised by Wolves show
49:02
9 Dec 22
770: British Cooks Prue Leith & Nigella Lawson
This week we’re talking to restaurateur and writer Prue Leith of The Great British Baking Show & Nigella Lawson with her latest book Cook, Eat, Repeat.
770: British Cooks Prue Leith & Nigella Lawson
This week we’re talking to restaurateur and writer Prue Leith of The Great British Baking Show & Nigella Lawson with her latest book Cook, Eat, Repeat.
49:18
2 Dec 22
745: Thanksgiving with Rodney Scott, Nik Sharma, Genevieve Ko, and Eric Wareheim
We’re getting you all set up for Thanksgiving this week with our friends, Rodney Scott, Nik Sharma, Genevieve Ko, and Eric Wareheim
745: Thanksgiving with Rodney Scott, Nik Sharma, Genevieve Ko, and Eric Wareheim
We’re getting you all set up for Thanksgiving this week with our friends, Rodney Scott, Nik Sharma, Genevieve Ko, and Eric Wareheim
49:25
25 Nov 22
Turkey Confidential with Rick Martinez, Maneet Chauhan, Claire Saffitz, and Jesse Sparks
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Francis Lam hosts the 2022 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests Claire Saffitz, author of Dessert Person, Rick Martinez author of Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, Chef, and Chopped judge Maneet Chauhan, and our very own Jesse Sparks, host of The One Recipe podcast to answer Thanksgiving questions. Broadcast dates for this episode: November 24, 2022
Turkey Confidential with Rick Martinez, Maneet Chauhan, Claire Saffitz, and Jesse Sparks
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Francis Lam hosts the 2022 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests Claire Saffitz, author of Dessert Person, Rick Martinez author of Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, Chef, and Chopped judge Maneet Chauhan, and our very own Jesse Sparks, host of The One Recipe podcast to answer Thanksgiving questions. Broadcast dates for this episode: November 24, 2022
01:56:00
24 Nov 22
Download the app to get the full experience
Get a fully curated daily feed based on your favourites, access to curated collections, preview every show, and much more.
