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

American Public Media
  • 3.2 (11)
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  • 每星期更新

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. 2日前

    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)October 10, 2025 (rebroadcast) Our annual cookbook giveaway is live!  To enter for free, visit splendidtable.org/cookbook Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    50 分鐘

  2. 10月3日

    835: Fall Cookbooks with Aleksandra Crapanzano, Anna Ansari, and Cassie Yeung

    This week, we’re celebrating new fall cookbooks that belong on your kitchen counter. First, Aleksandra Crapanzano, author of Chocolat: Parisian Desserts and Other Delights, takes us from Marie Antoinette’s early “truffle” to the French art of baking at home. She leaves us with her Chocolate Ganache Tart with Raspberries. Then, Anna Ansari explores the delicious connections across cuisines in Silk Roads: A Flavor Odyssey, tracing flavors from Baku to Beijing and shares her recipe for Shivit Oshi (Khivan green noodles with beef stew). Finally, creator and Next Level Chef alum Cassie Yeung brings big, weeknight-friendly energy from Bad B*tch in the Kitch, including her 30-minute Beef & Broccoli.  Broadcast dates for this episode:  October 3, 2025 (originally aired) Our annual cookbook giveaway is live!  To enter for free, visit splendidtable.org/cookbook Celebrate kitchen companionship with a gift to The Splendid Table today.

    50 分鐘

  3. 9月26日

    811: Does This Taste Funny with Stephen and Evie McGee Colbert and Taste in Music with Alex Bleeker and Luke Pyenson

    This week, we sit down with Evie McGee Colbert to talk about her latest book, co-authored with her husband, Stephen Colbert. She tells us about the dynamics in her family’s kitchen, the joys and challenges of cooking together during the pandemic, Charleston food traditions, and we take a listener question from one special caller! Evie’s latest book with her husband, Stephen Colbert, is Does This Taste Funny?: Recipes our Family Loves. She leaves us with her recipe for Salt and Pepper Wings. Then, we hit the road with musicians Alex Bleeker and Luke Pyenson to talk about their latest book, a collection of essays and interviews with musicians about life and eating on the road. They talk about their most memorable meals while on tour and the deep connection between musicians and food. Alex and Luke are the authors of Taste in Music: Eating on Tour with Indie Musicians.  Broadcast dates for this episode: September 27, 2024 (originally aired)September 26, 2025 (rebroadcast) Generous listeners like you make The Splendid Table possible. Donate today to support the show

    50 分鐘

  4. 9月19日

    834: Fall Cooking and Bitter Flavors with Genevieve Ko and Alexina Anatole

    This week, we’re diving into fall cooking and the beauty of bitter flavors. First, Genevieve Ko, deputy editor at New York Times Cooking, joins Francis to take your fall cooking questions. From freezing smart to cabbage makeovers, Genevieve shares practical advice for making the most of fresh produce and tackling leftovers. She also shares the NYT Cooking piece 15 Ways to Make a Head of Cabbage Dinner and her Pumpkin Meringue Pie recipe. And check out her Cinnamon-Toast Graham Crackers from the last time she joined us to talk about Better Baking. Then, London-based cookbook author Alexina Anatole shares the inspiration behind her debut book, Bitter. She makes the case for bitterness as an essential flavor, one that brings depth, intrigue, and balance to our cooking. Alexina reminds us how bitterness touches so many of our favorite foods and she leaves us with her recipe for Stout Sticky Toffee Pudding, a perfect example of sweet meeting bitter in harmony. Broadcast dates for this episode: September 19, 2025 (originally aired) Your support is a special ingredient in helping to make The Splendid Table. Donate today.

    50 分鐘

  5. 9月12日

    810: Đặc Biệt with Nini Nguyen and The Authentic Ukrainian Kitchen with Yevhen Klopotenko

    This week, we talk with two incredible chefs about their culinary connections to their homes. First, chef Nini Nguyen talks about growing up in New Orleans and her connection to her tight-knit Vietnamese community. She shares the delicious Vietnamese foods she grew up eating and talks about how that upbringing shapes her cooking today, Nini is the author of Đặc Biệt: An Extra-Special Vietnamese Cookbook, and she leaves with her recipe for Grilled Rice Paper. Then, we head to Ukraine with chef Yevhen Klopotenko to talk about his work rediscovering traditional Ukrainian dishes that were once suppressed under Soviet rule. He tells us about his work, providing recipes online that have reached thousands of schools and getting traditional recipes like Borsch, finally recognized as Ukrainian. Yevhen is the author of The Authentic Ukrainian Kitchen, and he left us with his recipe for Syrnyky, delicious Farmer cheese pancakes. Broadcast dates for this episode: September 13, 2024 (originally aired)September 12, 2025 (rebroadcast) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    50 分鐘
  6. 833: Salsa, Sauces & Sides with Rick Martínez and Sunny Lee

    9月5日

    833: Salsa, Sauces & Sides with Rick Martínez and Sunny Lee

    Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora This week, we’re turning peak-season produce into bold, flavorful dishes. First, we talk with Rick Martínez, author of Salsa Daddy: Dip Your Way into Mexican Cooking, about transforming simple ingredients – think tomatoes, onions, garlic, and chilis – into salsas that sing. Rick explains why salsa is its own food group and leaves us with his family-inspired peach-and-pecan Salsa Tejana recipe. Then, we visit New York chef Sunny Lee of Sunn’s, a restaurant devoted to banchan, Korea’s iconic side dishes. Sunny teaches Francis how to elevate fresh vegetables into inventive, season-forward sides, including her recipe for Tahini Pickled Mushroom banchan.  Broadcast dates for this episode:  September 5, 2025 (originally aired) Celebrate kitchen companionship with a gift to The Splendid Table today. 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 分鐘

  7. 8月29日

    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)August 29, 2025 (rebroadcast) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    50 分鐘

  8. 8月22日

    832: Back-to-School Cooking with Peter J. Kim and David Nayfeld

    This week, we’re taking the stress out of back-to-school cooking with food that’s fast, fun, and full of flavor. First, we talk with Peter J. Kim, author of Instant Ramen Kitchen, about transforming those humble packets you associate with college kids into surprisingly elegant meals. Peter shares why instant ramen deserves a spot in your pantry and leaves us with his recipe for Aglio e Olio. Then, we catch up with chef David Nayfeld and his approach to quick, comforting meals. Known for his acclaimed restaurant Che Fico in San Francisco, David opens up about learning to cook for (and with) his daughter as a single dad. His new book, Dad, What’s for Dinner?, features kid-friendly recipes like the one he shared with us: Zucchini Parmigiana.  Broadcast dates for this episode:  August 22, 2025 (originally aired) Generous listeners like you make The Splendid Table possible. Donate today to support the show.

    50 分鐘
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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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