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

Henrietta Lovell, founder of the Rare Tea Company who hunts fine teas worldwide, and Nik Sharma, food scientist and cookbook author who decodes flavor. They tour tea terroir, tasting complexity, and a cold-brew iced tea tip. Then Nik breaks down flavor-forward techniques like tandoori salmon, a baking-soda brine hack, lemon-braised chicken, and a quick romesco to elevate simple dishes.

We took the show on the road for a live event at the Hawaii Theatre Center in Honolulu. First, we spoke to Hawaii Public Radio’s Culture and Arts reporter Jayna Omaye and Chef Sheldon Simeon of Tin Roof Maui about Hawaiian cuisine’s unique mix of cultures. Then, James Beard award-winning chef Robynne Maii of Fête in Chinatown, Honolulu, and chef-owner of Mud Hen Water, Ed Kenney, explained how native Hawaiian traditions influence their cooking. And then, we talked to three legacy business owners about the importance of beloved local institutions in the food scene: Chris Kanemura, co-owner of Fujiya Hawai’i, Emma Bello, goat and dairy farmer at Sweet Land Farm, and Kevin Yim of Zippy’s. The live event at Hawaii Theatre was co-presented by Hawai‘i Public Radio and the Culinary Institute of the Pacific at Kapi‘olani Community College and sponsored by Hawaiian Airlines, Alohilani Resorts, and FarmLovers Markets.Broadcast dates for this episode:February 3, 2023 (originally aired)February 2, 2024 (rebroadcast)January 23, 2026 (rebroadcast)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!

Sean Sherman, an Oglala Lakota Sioux chef, shares his journey connecting communities to indigenous food and the significance of true wild rice. Jamal Hashi, a Somali-American chef, talks about blending Somali flavors into local dishes and the role of hospitality in Somali culture. Karin Tomlinson, a James Beard Award-winning chef, highlights her farm-focused culinary approach and the importance of local sourcing. Diane Mua discusses her Hmong heritage, family farming, and the cultural pride in her dishes, merging traditional and contemporary techniques.

Darina Allen, the charismatic founder of Ballymaloe Cookery School and author of best-selling cookbooks, shares her culinary journey rooted in Ireland's rich traditions. She recounts formative family meals and pivotal moments that ignited her passion for cooking. The conversation also explores the growing appreciation for local ingredients and sustainable practices. Allen highlights her innovative teaching style and the importance of reconnecting with cooking and nature, all while leaving listeners with a delightful recipe for the Irish classic, Spotted Dog Railway Cake.

We’ve got the most exciting cookbooks to gift this holiday season. Chef Chris Scott talks to us about his latest, Amish Soul Food and pays homage to the food of his Pennsylvanian German ancestors, and talks us through traditional recipes like chow chow, biscuits, and scrapple. He leaves us with his recipe for Okra Chow-Chow. Cynthia Shanmugalingam takes us on a deep dive into the seductive, cuisine of Sri Lanka. Her book is Rambutan: Recipes from Sri Lanka. Then, Ben Mervis, author of The British Cookbook, talks about the many food regions of Britain and the influences that have inspired them. His Yorkshire Parkin recipe is a must-try for this holiday season. Then, we get a lesson in home-made vinegar making with Pascal Baudar, author of Wildcrafted Vinegars. He leaves with a lot of inspiration and a recipe for Seaweed-Infused Vinegar.Broadcast dates for this episode:December 16, 2022 (originally aired)December 15, 2023 (rebroadcast)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!Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

In this conversation, Lisa Kyung Gross, founder of The League of Kitchens, shares the joy of food and community during the holidays, highlighting family recipes from immigrant women. She introduces an Afghan Cake Jawari recipe, bursting with rosewater and cardamom. Food critic Helen Rosner adds her delicious insights on thoughtful gifting and presents last-minute culinary gift ideas. Listeners explore cozy winter flavors, unique dishes calling back to their culinary heritage, and the art of gifting through meaningful connections.

In this engaging conversation, Hetty Lui McKinnon, a Chinese-Australian cookbook author, shares her vibrant Australian Christmas traditions and her vegetable-forward approach to cooking. From late-night seafood barbecues to her unique Coronation Cauliflower recipe, Hetty captures the essence of summer holidays. Yasmin Khan, an expert in Persian cuisine, reveals the magic of Yalda Night, highlighting its rich traditions of poetry, pomegranates, and seasonal gatherings. She also offers insights into her vegetarian interpretations of classic Persian dishes like Fesenjan.

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)December 12, 2025 (rebroadcast)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Your support is a special ingredient in helping to make The Splendid Table. Donate today.

In this engaging discussion, Michael W. Twitty, a culinary historian renowned for exploring the roots of Southern food, delves into his new book, highlighting the diverse influences shaping the region's cuisine. From indigenous corn dishes to unique fusion recipes like Chinese Mississippi collards, he reveals the rich tapestry of Southern flavors. Deb Freeman, filmmaker of the documentary on Edna Lewis, shares insights on Lewis's revolutionary impact on American food and her farm-to-table legacy, emphasizing the importance of cultural roots in Southern cooking.

Join Priya Parker, author of The Art of Gathering, as she shares insights on creating meaningful celebrations. Food expert Francis Lam explores the emotional weight of culinary traditions, and shares his family's dumpling making ritual. Author Kate Bowler offers wisdom on navigating grief during holidays and suggests small rituals to honor mixed emotions. Together, they reveal how to transform gatherings into intentional experiences, emphasizing connection and shared contributions like playful desserts and communal cooking.