769: Thanksgiving with Vivian Howard and Priya Parker
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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The Splendid Table by Chef Vivian Howard
Chef Vivian Howard: I can't imagine eating a boiled but Brussels sprout today. He says dry heat is really great for Brussels sprouts and he likes to quarter them if they're large. The Splendid Table also features Kaserai Champignon's brieette cheeses. More with Chef Vivian Howard and your Thanksgiving cooking questions.
Play episode from 11:06
Transcript
