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. 817: Holidays with Lisa Kyung Gross and Helen Rosner

    1 天前

    817: Holidays with Lisa Kyung Gross and Helen Rosner

    This week, we’re all about community and coming together for the holidays. First, we talk to Lisa Kyung Gross, founder of The League of Kitchens, a unique cooking school where women from all over the world,  welcome you into their homes and teach you how to make one of their family recipes. She talks about the delicious recipes she has collected in her new book, The League of Kitchens Cookbook: Brilliant Tips, Secret Methods & Favorite Family Recipes from Around the World.  She leaves us with an Afghan recipe for Cake Jawari, a delicious yellow cake with rosewater and cardamom. Then, The New Yorker’s food writer Helen Rosner stops by the studio with treats and ideas for your last-minute gifts. Broadcast dates for this episode: December 20, 2024 (originally aired) Generous listeners like you make The Splendid Table possible. Donate today to support the show.

    50 分鐘
  2. 793: The Secret of Cooking with Bee Wilson and Cassoulet Confessions with Sylvie Bigar

    12月13日

    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) December 13, 2024 (rebroadcast) Celebrate kitchen companionship with a gift to The Splendid Table today.

    49 分鐘
  3. 816: Crumbs with Ben Mims and Wild Chocolate with Rowan Jacobsen

    12月6日

    816: Crumbs with Ben Mims and Wild Chocolate with Rowan Jacobsen

    It’s the holiday season, and we’re kicking it off this week with some sweet treats. First, food editor and recipe developer Ben Mims joins us with his latest project, covering over 300 cookie recipes from Asia to the Levant to Scandinavia to the Caribbean. The varieties are astonishing.  We get into cookie styles, the fascinating ingredients in regional cookies, and the hundreds of flavor combinations. Ben is the author of Crumbs: Cookies and Sweets from Around the World. And he left us with a recipe for Guava-Filled Butter Cookies from Brazil. Then, we step into the world of wild chocolate with Rowan Jacobsen. We hear about the new breed of cacao farmers and the amazing flavor profiles found in wild chocolate and meet some of the farmers who are making it. Rowan is the author of Wild Chocolate: Across the Americas in Search of Cacao’s Soul. Broadcast dates for this episode: December 6, 2024 (originally aired) Your support is a special ingredient in helping to make The Splendid Table. Donate today

    49 分鐘
  4. 791: Fall Cookbook Roundup

    11月29日

    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) November 29, 2024 (rebroadcast) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    49 分鐘
  5. Turkey Confidential 2024

    11月28日

    Turkey Confidential 2024

    Join us for Turkey Confidential, our must-listen-to annual Thanksgiving Day broadcast! This year’s guests are Andrea Nguyen author of Ever Green Vietnamese, Super Fresh Recipes Starring Plants from Land and Sea, Dallas-based chef Tiffany Derry of  Roots Southern Table and The Great American Recipe on PBS, Washington Post Food Editor and author of Mastering the Art of Plant-Based Cooking, Joe Yonan and pastry chef Paola Velez author of Bodega Bakes, Recipes for Sweets and Treats Inspired by My Corner Store. And, of course, our charming Francis!  Broadcast dates for this episode: November 28, 2024

    1 小時 56 分鐘
  6. 815: Your Thanksgiving meal with Deb Perelman and J. Kenji Lopez-Alt & Desi Bakes with Hetal Vasavada

    11月22日

    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 分鐘
  7. 792: A Chef’s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre Thiam

    11月15日

    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 分鐘
  8. 814: Ottolenghi Comfort with Yotam Ottolenghi and Classic German Cooking with Luisa Weiss

    11月8日

    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 分鐘
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簡介

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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