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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...
show more
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.
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8 NOV 2024 · Listen on: https://itunes.apple.com/us/podcast/the-splendid-table/id86997870?mt=2 | https://www.stitcher.com/podcast/american-public-media/the-splendid-table | https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3BsZW5kaWR0YWJsZS5vcmcvZmVlZHMvcG9kY2FzdC9pdHVuZXM | https://open.spotify.com/show/3DgIWbgSloSKZ1Tr929oeq | https://www.pandora.com/station/play/3971804663010935122
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 https://www.splendidtable.org/story/2024/11/08/thousand-hole-pancakes 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 abendrot, 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 https://www.splendidtable.org/story/2024/11/08/ksesptzle-swabian-noodles-with-mountain-cheese-and-caramelized-onionshttps://www.splendidtable.org/story/2024/11/08/ksesptzle-swabian-noodles-with-mountain-cheese-and-caramelized-onionshttps://www.splendidtable.org/story/2024/11/08/ksesptzle-swabian-noodles-with-mountain-cheese-and-caramelized-onions
Broadcast dates for this episode:
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- November 8, 2024 (originally aired)
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25 OCT 2024 · 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 https://www.splendidtable.org/story/2024/10/25/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 https://www.splendidtable.org/story/2024/10/25/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, https://www.splendidtable.org/story/2024/10/25/honeyglazed-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:
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- October 25, 2024 (originally aired)
Sign up for our https://www.splendidtable.org/story/2024/10/25/fall-cookbook-giveaway and enter to win one of the incredible cookbooks featured in this episode.
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11 OCT 2024 · 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 https://www.splendidtable.org/story/2024/10/11/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, https://www.splendidtable.org/story/2024/10/11/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:
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- October 11, 2024 (originally aired)
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27 SEP 2024 · 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 https://www.splendidtable.org/story/2024/09/24/saltandpepper-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:
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- September 27, 2024 (originally aired)
Generous listeners like you make The Splendid Table possible. https://support.americanpublicmedia.org/ST-POD
24 SEP 2024 · This week we’re sharing an episode of Food Network Obsessed, the official podcast of Food Network. On each episode, host Jaymee Sire welcomes your favorite chefs, food influencers and Food Network personalities to talk about how they started their food careers, who inspires them and what it’s like to cook on Food Network.
On this episode, Jaymee is joined by Food Network Star winner and Outrageous Pumpkins personality, Damaris Phillips. She talks about her Kentucky upbringing in a family of home-chefs, the labor-of-love attitude at the heart of Southern hospitality, and introduces us to the iconic food and fanfare of the Kentucky Derby: the masks, the bourbon, everything! Plus, get inside details about how she developed her close friendship with her Food Network Star mentor, Bobby Flay and hear about the new challenges that will spice up this season of Outrageous Pumpkins.
13 SEP 2024 · 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 Dǎc Biêt: An Extra-Special Vietnamese Cookbook, and she leaves with her recipe for https://www.splendidtable.org/story/2024/09/13/grilled-rice-paper-bnh-trng-nng. 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 https://www.splendidtable.org/story/2024/09/13/syrnyky-farmer-cheese-pancakes, delicious Farmer cheese pancakes.
Broadcast dates for this episode:
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- September 13, 2024 (originally aired)
https://support.americanpublicmedia.org/ST-POD
30 AUG 2024 · This week, we talk about cuisines from opposite ends of the world. We start by diving into the first, traditionally-published cookbook about Salvadorian cuisine with Karla T. Vasquez. She collected traditional recipes and techniques while documenting stories from the hands that made the dishes. Karla is the author of The SalviSoul Cookbook: Salvadoran Recipes and the Women Who Preserve Them. She left us with her recipe for a delicious https://www.splendidtable.org/story/2024/08/30/quesadilla. Then, we explore Southern Thai regional cuisine with author Austin Bush. Austin researched the diverse and unique cuisine of Southern Thailand through travel and cooking alongside local cooks He’s the author of The Food of Southern Thailand and he leaves us with a recipe for https://www.splendidtable.org/story/2024/08/30/a-simple-thaistyle-rice-salad-khaao-yam.
Broadcast dates for this episode:
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- August 30, 2024 (originally aired)
https://support.americanpublicmedia.org/ST-POD
16 AUG 2024 · This week, we’ve got delicious cooking ideas to brighten your summer. First, author Jess Damuck talks to us about her vegetable-forward food inspired by the 1970s health-food culture. She talks about revamping 1970’s health-food classics and re-working recipes with a modern eye to make them taste great. She leaves us with her recipe for https://www.splendidtable.org/story/2024/08/16/lentil-loaf. Jess Damuck’s latest book is Health Nut: A Feel-Good Cookbook. Then, we head to North Carolina to catch up with Chef Ashley Christensen. She takes on listener questions with Francis and shares some mind-blowing thinking around working with seasonal produce, including an idea a delicious, simple corn cob stock. Ashley is the chef at Poole’s Diner and Death & Taxes in Raleigh, NC, and author of the cookbooks Poole’s and It’s Always Freezer Season. She left us with a delicious recipe for https://www.splendidtable.org/story/2020/06/18/charred-summer-squash.
Broadcast dates for this episode:
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- August 16, 2024 (originally aired)
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!
https://support.americanpublicmedia.org/ST-POD
19 JUL 2024 · Listen on: https://itunes.apple.com/us/podcast/the-splendid-table/id86997870?mt=2 | https://www.stitcher.com/podcast/american-public-media/the-splendid-table | https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3BsZW5kaWR0YWJsZS5vcmcvZmVlZHMvcG9kY2FzdC9pdHVuZXM | https://open.spotify.com/show/3DgIWbgSloSKZ1Tr929oeq | https://www.pandora.com/station/play/3971804663010935122
This week, we talk about life and food in Southern France. First, we sit down with Steve Hoffman to talk about his latest memoir, A Season for That, about his journey from Minnesota to the South of France with his entire family to live a romanticized French life. It turned out to be a complete culinary and culture shock that ended up inspiring his appreciation for the local food culture and its winemaking traditions. Steve Hoffman's latest book is A Season for That: Lost and Found in the Other Southern France. Then, we talk with author Rebekah Peppler about her connection to the South of France and its Provencal cuisine, which is the inspiration for her cookbook, Le Sud: Recipes from Provence-Alpes-Côte d'Azur. She walks us through Provencal dishes from tapenades to bouillabaisse, and she leaves us with her recipe for https://www.splendidtable.org/story/2024/07/19/moules-in-aoli.
Broadcast dates for this episode:
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- July 19, 2024 (originally aired)
12 JUL 2024 · This week, we're talking about the unique cuisine of Greece. Diane Kochilas, author and star of the public television show, My Greek Table joins us from Athens to talk about Greek regional cooking and explore the history and cuisine of the Greek American community. She also lets us in on her favorite dishes to prepare from her garden. Then, we sit with Tara Q. Thomas, who tells us all we need to know about Greek wine, from her favorite producers to the evolution of the pine resin in retsina wines. Then, we head to Queens to listen in on a Greek American family as they prepare their favorite stuffed cabbage, sarmades.
Broadcast dates for this episode:
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- July 9, 2021 (originally aired)
- July 8, 2022 (rebroadcast)
- July 12, 2024 (rebroadcast)
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...
show more
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.
show less
Information
| Author | Minstrel Peace Ulinma |
| Organization | Minstrel Peace Ulinma |
| Categories | Food |
| Website | - |
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