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

American Public Media
  • 4.3 (2960)
  • 饮食文化
  • 一周一更

If you love to eat, cook and travel, The Splendid Table is your weekly go-to source. Our public radio program has been connecting people through the common language of food for over three decades. Hosted by award-winning food journalist Francis Lam, each week we bring you fresh voices and surprising conversations at the intersection of cooking, people and culture. We cover all things food – from recipes and restaurants to history and science, farmer’s markets and of course, the Thanksgiving feast. Our wide-ranging, freewheeling guest list includes both world-class and rookie chefs, bestselling authors, scientists, poets, musicians, and even an astronaut in orbit! Subscribe to our weekly newsletter, The Weeknight Kitchen, to receive practical, delicious weeknight-ready recipes. Once a month, we also share a sweet treat or baking recipe. Sign up at Splendidtable.org/newsletter Produced by American Public Media. Part of the Vox Media Podcast Network

  1. 838: Our All-American Thanksgiving with Padma Lakshmi and Dorie Greenspan

    13小时前

    838: Our All-American Thanksgiving with Padma Lakshmi and Dorie Greenspan

    This week, we’re celebrating Thanksgiving and looking at the way this American holiday and its food tell our stories. First, we talk with Padma Lakshmi about her new cookbook, Padma’s All American, a celebration of the immigrant dishes and regional traditions that make up our country’s culinary landscape. Padma talks about what she’s learned from years of traveling for Taste the Nation and leaves us with a delicious Thanksgiving alternative for mashed potatoes: Podimas (Potatoes with Turmeric and Fried Lentils). Then, we turn to baker extraordinaire Dorie Greenspan for a sweet addition to the holiday dessert table. Her new book, Dorie’s Anytime Cakes, is filled with unfussy, comforting cakes meant to live on your counter — the kind you slice into whenever the craving strikes. Dorie talks about why simple cakes feel right for the season and leaves us with her Cocoa-Swirled Pumpkin Bundt. Head to our YouTube channel and watch our interview with Padma Lakshmi. Subscribe so you don’t miss anything! Our annual cookbook giveaway is live!  To enter for free, visit splendidtable.org/cookbook Broadcast dates for this episode:  November 14, 2025 (originally aired) Celebrate kitchen companionship with a gift to The Splendid Table today.

    49 分钟
  2. 814: Ottolenghi Comfort with Yotam Ottolenghi and Classic German Cooking with Luisa Weiss

    11月7日

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

    Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube 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)November 7, 2025 (rebroadcast) Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews! Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    50 分钟
  3. 837: The Universal Language of Bread with Tony Shalhoub and Maureen Abood

    10月31日

    837: The Universal Language of Bread with Tony Shalhoub and Maureen Abood

    This week, we’re breaking bread in every sense of the phrase. First, beloved actor Tony Shalhoub joins us to talk about his new CNN series, Breaking Bread, where he travels the world to explore the meaning of bread and how it connects us across cultures and tables. Growing up in a large Lebanese American family in Wisconsin, Tony shares memories of food as a bridge between worlds, from kibbeh and hummus to bratwurst and grilled cheese. Then, we meet Maureen Abood, author of Lebanese Baking, who brings us into the heart of the Lebanese kitchen with recipes and stories that honor tradition and community. She leaves us with her recipe for Za’atar Manakeesh, a beloved flatbread that captures the heart of Lebanese baking: simple, fragrant, and made to share. Head to our YouTube channel and watch this extended cut of our interview with Tony Shalhoub. Subscribe so you don’t miss anything! Broadcast dates for this episode:  October 31, 2025 (originally aired) Our annual cookbook giveaway is live!  To enter for free, visit splendidtable.org/cookbook Generous listeners like you make The Splendid Table possible. Donate today to support the show.

    50 分钟
  4. Bonus Episode: How We Survive's The Uncanny Valley of Meat

    10月29日

    Bonus Episode: How We Survive's The Uncanny Valley of Meat

    Today we have a bonus episode for you, featuring our very own Francis Lam.  How We Survive is an award-winning podcast from Marketplace about the messy business of climate solutions. From the glitz and glam of Miami, to the punishing Arizona desert, to a sinking island that our national security depends on, every season takes listeners on an adventure. We’re finding the innovative, surprising and occasionally disturbing ways that people are navigating solutions to a changing climate. In this episode of “How We Survive,” host Amy Scott is joined by “The Splendid Table” host Francis Lam for a cultivated meat taste test. Plus, Francis shares his go-to recipes for climate-friendly proteins. Deep in the halls of the engineering school at Columbia University, professor Hod Lipson and his former student Jonathan Blutinger are reimagining how meat is made. In 2022, they developed a device that maps the texture of meat. “It's a machine that can poke steak at a bunch of different points and create these high-fidelity texture maps and see more clearly, you know, the toughness of different parts,” explains Blutinger. Lipson adds, “we tried to capture quantitatively, how hard is it to cut it with a knife? How hard is it to poke it with a fork? How hard is it to chew?” They sold that device to a fake meat company, ReDefine Meat, which 3D prints steak. It was during this time that Blutinger came up with a framework for thinking about meat: The uncanny valley of meat. “The uncanny valley is, a thought that a Japanese researcher came up with years ago, where the closer we get to mimicking human likeness with robots, the more we tend to be irked by them,” explained Blutinger. He said the same phenomenon happens when we eat fake meat that’s trying to look, taste and feel like the real thing. “People who are meat eaters are used to the texture, the feeling, the flavor, all the sensory aspects of any meat they've had from the hundreds of thousands of times they've tried it. So as soon as they try something that's trying to mimic that, they're extra cautious,” said Blutinger. We hear all the time that one of the best things we can do for the climate as individuals is eat less meat. But 3D printed meat alternatives are not on the market in the U.S. yet. So the “How We Survive” team got our hands on another new food tech that some argue could allow people to have their steak and eat it too: Cell cultivated meat (which is real meat grown from cells instead of living, breathing animals). Does cell cultivated meat pass the uncanny valley?

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

    10月24日

    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)October 24, 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.

    49 分钟
  6. 836: Italian Two Ways with Chefs Joshua McFadden and Christian Petroni

    10月17日

    836: Italian Two Ways with Chefs Joshua McFadden and Christian Petroni

    This week, we’re diving into Italian cooking, from the Pacific Northwest to the Bronx. First, chef and author Joshua McFadden joins us to talk about Six Seasons of Pasta, his love letter to everyone’s favorite food. Known for his hit cookbook Six Seasons: A New Way with Vegetables, Joshua brings that same seasonal sensibility to pasta, pairing local produce with traditional Italian technique, and shares his recipe for Nut Ragu. Then, Bronx-born chef Christian Petroni takes us into the heart of Italian American cooking with his debut cookbook, Parm to Table. From chicken cutlets to clams casino, he celebrates the cozy red-sauce dishes that define Sunday dinners across America and leaves us with his Chicken Scarpariello recipe. Broadcast dates for this episode:  October 17, 2025 (originally aired) 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 分钟
  7. 812: Bread with Richard Hart and Our South, Black Food Through My Lens with Ashleigh Shanti

    10月10日

    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 分钟
  8. 835: Fall Cookbooks with Aleksandra Crapanzano, Anna Ansari, and Cassie Yeung

    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 分钟
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If you love to eat, cook and travel, The Splendid Table is your weekly go-to source. Our public radio program has been connecting people through the common language of food for over three decades. Hosted by award-winning food journalist Francis Lam, each week we bring you fresh voices and surprising conversations at the intersection of cooking, people and culture. We cover all things food – from recipes and restaurants to history and science, farmer’s markets and of course, the Thanksgiving feast. Our wide-ranging, freewheeling guest list includes both world-class and rookie chefs, bestselling authors, scientists, poets, musicians, and even an astronaut in orbit! Subscribe to our weekly newsletter, The Weeknight Kitchen, to receive practical, delicious weeknight-ready recipes. Once a month, we also share a sweet treat or baking recipe. Sign up at Splendidtable.org/newsletter Produced by American Public Media. Part of the Vox Media Podcast Network

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