The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media
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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

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 intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media. Part of the Vox Media Podcast Network

  1. 815: Your Thanksgiving meal with Deb Perelman and J. Kenji Lopez-Alt & Desi Bakes with Hetal Vasavada

    5 ΗΜ. ΠΡΙΝ

    815: Your Thanksgiving meal with Deb Perelman and J. Kenji Lopez-Alt & Desi Bakes with Hetal Vasavada

    We are a week away from Thanksgiving, and this week, Award-winning authors J. Kenji Lopez-Alt and Deb Perelman give us the best advice on making the perfect Thanksgiving spread. From gravy hot takes to best brining practices and the ideal way to cook a perfect turkey we have you covered. J. Kenji López-Alt and Deb Perelman are co-hosts of "The Recipe with Kenji and Deb" podcast. Deb left us her recipe for delicious dinner rolls, Sour Cream & Chive Fantails. Then, we move on to delicious Indian-inspired desserts with cookbook author Hetal Vasavada. Her flavor combinations will transform your typical bars, cookies, and pies into deliciously nutty and sometimes spicy desserts. Hetal is the author of Desi Bakes, and she left us her recipe for Pistachio & Cardamom Muddy Buddies. Broadcast dates for this episode: November 22, 2024 (originally aired) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    49 λεπτά
  2. 792: A Chef’s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre Thiam

    15 ΝΟΕ

    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) November 15, 2024 (rebroadcast) Celebrate kitchen companionship with a gift to The Splendid Table today.

    49 λεπτά
  3. 814: Ottolenghi Comfort with Yotam Ottolenghi and Classic German Cooking with Luisa Weiss

    8 ΝΟΕ

    814: Ottolenghi Comfort with Yotam Ottolenghi and Classic German Cooking with Luisa Weiss

    Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora This week, we talk about comfort food around the world. First, Yotam Ottolenghi tells us about his latest book, which is filled with recipes for his favorite comfort foods. He talks about what it is about specific dishes that evoke emotional reactions, from taste to texture to memory like his recipe for “Thousand” Hole Pancake. Yotam’s latest book is Ottolenghi Comfort written with his collaborators Helen Goh, Verena Lochmuller, and Tara Wigley. Then, Luisa Weiss joins us to talk about her deep connection to German food. Growing up between Berlin and the US, she tells us about her favorite hot school lunches, (which are famous in German culture!), “low key dinners” known as abendbrot, and the influences German dishes have gleaned from other countries. Luisa is the author of Classic German Cooking, and she leaves us with her recipe for Käsespätzle, Swabian Noodles with Mountain Cheese and Caramelized Onions. Broadcast dates for this episode: November 8, 2024 (originally aired) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    49 λεπτά
  4. 727: Cooking by Feel with Vivian Howard & Nik Sharma

    1 ΝΟΕ

    727: Cooking by Feel with Vivian Howard & Nik Sharma

    When it comes to cooking, do you follow a recipe to a T, or do you do a little improv? This week, we learn a lot about cooking by feel with the star of the Peabody and Emmy-award-winning show A Chef’s Life, Vivian Howard. She talks to Francis about how she “deprogrammed’ herself from precision cooking and started thinking outside of a written recipe. Plus, she sticks around to help answer your cooking questions. Vivian’s latest book is This Will Make It Taste Good. Then, we take advice from the scientist-turned-cook Nik Sharma, author of The Flavor Equation, on how to be intuitive with our food.   Broadcast dates for this episode: January 22, 2021 (originally aired) January 28, 2022 (rebroadcast) November 1, 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! Celebrate kitchen companionship with a gift to The Splendid Table today.

    50 λεπτά
  5. 813: Fall Cookbook Favorites with authors Carolina Gelen, Sonoko Sakai, and Jody Eddy

    25 ΟΚΤ

    813: Fall Cookbook Favorites with authors Carolina Gelen, Sonoko Sakai, and Jody Eddy

    Cookbook season is back, and we talk to the authors of some of our favorite picks. We're joined by Carolina Gelen, who talks to us about learning how to cook, her favorite Romanian dishes, and how she comes up with her signature recipes like Butter Beans alla Vodka, a fast, one-pot dish inspired by the famous vodka pasta sauce. Carolina is the author of Pass the Plate: 100 Delicious, Highly Sharable, Everyday Recipes. Then, Sonoko Sakai tells us how to “wafu” our food! Wafu means Japanese in style, and Sonoko takes familiar dishes and adds a little Japanese flair. Check out her recipe for her Pasta with Miso Bolognese Sauce. Sonoko is the author of Wafu Cooking: Everyday Recipes with Japanese Style. Then, Jody Eddy talks to us about the incredible food she found and cooked in religious communities around the world. She walks us through some of her favorite recipes, from condiments and Chicken soup in Tibet to a recipe she learned from a Minnesotan monastery, Honey Glazed Turkey Tinga. Jody's book is Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Space. Broadcast dates for this episode: October 25, 2024 (originally aired) Sign up for our Weeknight Kitchen newsletter here and enter to win one of the incredible cookbooks featured in this episode. Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    49 λεπτά
  6. 790: An Hour With Dorie Greenspan

    18 ΟΚΤ

    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) October 18, 2024 (rebroadcast) Your support is a special ingredient in helping to make The Splendid Table. Donate today

    50 λεπτά
  7. 812: Bread with Richard Hart and Our South, Black Food Through My Lens with Ashleigh Shanti

    11 ΟΚΤ

    812: Bread with Richard Hart and Our South, Black Food Through My Lens with Ashleigh Shanti

    This week, we sit down with two chefs at the top of their craft. First, we talk to legendary baker Richard Hart about the inspiration behind his new book, Richard Hart Bread: Intuitive Sourdough Baking. He fills us in on why he thinks that humble bakers are the best bakers, how he really is just a simple “yeast farmer” and he shares his realistic thoughts on how to keep a sourdough starter. Check out his amazing recipe for Rye Wrapped in Fig Leaves. Then, we talk with chef Ashleigh Shanti about her connection to Southern food, from its complex regional histories to the culinary traditions of her beloved Appalachia. She leaves us with her take on a classic green bean recipe, Leather Britches. Ashleigh is the author of Our South: Black Food Through My Lens and owns Asheville’s Good Hot Fish.  Broadcast dates for this episode: October 11, 2024 (originally aired) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    50 λεπτά
  8. 789: World of Spices with Sana Javeri Kadri and Ethan Frisch

    4 ΟΚΤ

    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) October 4, 2024 (rebroadcast) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    50 λεπτά
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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 intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media. Part of the Vox Media Podcast Network

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