This week, we’re all about the Mediterranean dish. First, we sit down with New York Times bestselling author Suzy Karadsheh. Suzy talks about “eating the Mediterranean way,” growing up in a region with a plant-forward cuisine, Levantine cooking, using dried fruits in savory recipes, and making simplified Mediterranean recipes at home like her Flaky Veggie Phyllo “Pizza.” Suzy is the founder of The Mediterranean Dish.com and the author of The Mediterranean Dish: Simply Dinners. Then, we step into the world of olive oil with olive oil sommelier Claudia Hanna. Claudia tells us how olive oil has become central to Mediterranean culture, and how it’s made, and walks us through a tasting of different olive oils and their uses. She hosts the podcast If This Food Could Talk.Broadcast dates for this episode:January 24, 2025 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

This week, we welcome the cold with delicious soup! Food Stylist Mariana Velásquez Villegas, author of Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia talks us through Colombia's biodiversity and regional identity and the unique foods it inspires like Sancocho. This hearty stew brings people together in a communal dining experience. Be sure to listen to her playlist while preparing it! Then, we talk about Haitian cuisine with award-winning chef Gregory Gourdet as he shares his childhood memories of growing up, commemorating Haitian Independence Day with Soup Joumou, a hearty squash-based soup typically served on New Year's Day. Gregory Gourdet is the chef-owner of Kann in Portland, Oregon, and the author of Everyone's Table. Then, chili sauce entrepreneur Jing Gao, author of The Book of Sichuan Chili Crisp, talks about Hot Pot, a zingy broth served in a large metal pot that gets tastier as you feast.Broadcast dates for this episode:January 26, 2024 (originally aired)January 17, 2025 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.

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.

This week, we explore some of the iconic dishes of the Midwest. First, we talked to chef Paul Fehribach about Midwestern cuisine and the history of its unique dishes as they evolved from generations of immigrants. From the evolution of Midwestern-style barbecue to Cincinnati chili, considered by Paul to be one of the oldest examples of fusion cooking. Paul Fehribach is the author of Midwestern Food, A Chef’s Guide to the Surprising History of a Great American Cuisine. Then, we take a field trip to New York City and visit Burger Scholar George Motz at his new restaurant, Hamburger America, to see what makes an epic hamburger. He walks us through some of the most iconic burgers he’s tasted, their histories, and their different cooking techniques. George Motz is a filmmaker and author. His latest book is The Great American Burger Book.Broadcast dates for this episode:January 12, 2024 (originally aired)January 3, 2025 (rebroadcast)

Food scientist Nik Sharma shares favorite holiday traditions & food pairings. Claire Saffitz gives top holiday dessert ideas, including citrus desserts & holiday cookies. Author Toni Tipton-Martin talks about historical cocktail recipes & modern interpretations.

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.

Discover the secrets of cooking with food historian Bee Wilson and food writer Sylvie Bigar. Learn about finding joy in the kitchen, the transformative power of garlic, and the therapeutic aspects of cooking. Explore the obsession with the iconic French dish Cassoulet and its regional variations.

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

Join baker Samantha Seneviratne, known for her teaching style in 'Bake Smart', as she reveals a butter trick for her delicious Gooey Cranberry Crumb Cake. Chef Jon Kung shares his experience as a third-culture kid through his debut book, 'Kung Food,' featuring a fusion recipe for Hong Kong-style Chicken and Waffles. Restaurateur Rose Previte discusses her culinary travels and her passion for live-fire cooking, spotlighting dishes like Omani Grilled Shrimp Kebabs. Dive into a delightful mix of baking tips and cultural culinary explorations!

Join Tiffany Derry, a celebrated chef from Dallas, Joe Yonan, food editor at The Washington Post, Andrea Nguyen, acclaimed cookbook author, and pastry chef Paola Velez as they revolutionize Thanksgiving. They share tips on plant-based main courses and unique side dishes, discuss nostalgic comfort foods like mashed potatoes, and offer practical turkey cooking techniques. The conversation flows from innovative baking inspired by bodegas to celebrating multicultural traditions, showcasing a Thanksgiving filled with creativity and culinary joy.