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

This week, it's home cooking with the authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Daniel Holzman and Matt Rodbard bust food myths about cooking with frozen meat, and extoll the beauty of letting butter brown in the pan. Then, we visit J. Kenji López-Alt’s home where he gives us a lesson on cooking his favorite childhood dish, a super quick Japanese take on the Chinese classic, Ma po Tofu. Kenji is the author of the New York Times #1 Bestseller, The Wok: Recipes and Techniques. Broadcast dates for this episode:May 20, 2022 (originally aired)May 19, 2023 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

This week, we spend the hour with the pioneering food radio personality, Evan Kleiman. We talk about her life and all the places food has taken her. She tells us about her travels across Europe fresh out of high school, learning to cook alongside her Italian host family, and falling in love with the cuisine. She went on to open one of the most respected Italian restaurants in the country, Angeli Caffe, in Los Angeles and eventually became the host of the award-winning radio food show Good Food.Broadcast dates for this episode:May 6, 2022 (originally aired)May 5, 2023 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today

This week, we talk about different umami-packed sauces that belong in every cook's kitchen. First, we sit with René Redzepi of Copenhagen's Noma to talk about the delicious ancient sauce, garum. Originally it's a fermented fish sauce, but his fermentation lab team has developed modern versions, including vegan ones. We chat with Diep Tran, coauthor of the Red Boat Fish Sauce cookbook, to talk about ways to use the Southeast Asian fish sauce we know today. She left us with a delicious recipe for Seared Pork Chops with Broken Rice. Then, we sit with restaurant editor at Food & Wine magazine, Khushbu Shah, to talk about the greatness that is Maggi. Whether you know Maggi as a sauce, instant noodles, or bouillon cubes, it's beloved across the entire world. Broadcast dates for this episode:April 22, 2022 (originally aired)April 28, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today.

This week, we’re celebrating the cookbooks of Spring 2022! We talk with British chef Asma Khan about her latest book, Ammu. The book is an homage to her mother and she walks us through her childhood eating, imagine the aroma of pakoras (onion fritters) frying during monsoon season in India! Then, we chat with Rick Martinez about his latest book, Mi Cocina and his decision to move to Mexico City to connect with his culture. He leaves us with a delicious recipe for Ceviche de Camarón y Leche de Coco (Raw shrimp and watermelon tossed with coconut milk and lime juice). We talk to Reem Assil, author of the book Arabiyya, Recipes from the Life of an Arab in Diaspora about Arab bread and why she considers it the foundation of Arab cuisine. Then, Jess Damuck gives us tips to ensure the perfect salad every time, her latest book is Salad Freak.Broadcast dates for this episode:April 1, 2022 (originally aired)April 14, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show.

This week, the legendary food writer Claudia Roden joins us from her home in London to talk about her career and her journey as a food writer. We learn about the first time she started exchanging written recipes, how she traveled and worked her way into kitchens all across the Mediterranean and how she created a singular style of food writing. She is the author of many groundbreaking books, including A Book of Middle Eastern Food, and her newest, coming out this fall in 2021, Claudia Roden’s Mediterranean: Treasured Recipes from a Lifetime of Travel. We also talk to one her biggest fans, chef Yotam Ottolenghi about his admiration for Claudia’s unique approach to food writing and historical knowledge of food and background. Plus, he shares one of his favorite recipes from his book, Plenty More inspired by one of her dishes.Photo Credit: Jamie Lau Waitrose & Partners FoodBroadcast dates for this episode:July 23, 2021 (originally aired)July 22, 2022 (rebroadcast)March 31, 2023 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today

This week we’re sharing an episode from the upcoming third season of Be My Guest with Ina Garten, Ina’s official podcast from Food Network. Join the party as Ina invites friends old and new to her East Hampton home for good food and great conversation. In each episode, Ina and a guest will chat about life, love, and career all while making a delicious meal. Guests this season include superstar ballerina Misty Copeland, actor-director-TV presenter-author Stanley Tucci, singer and award-winning stage and screen actress Laura Linney, and singer-songwriter Norah Jones. Check out Be My Guest with Ina Garten wherever you get your podcasts.

Chef Maneet Chauhan and cookbook author Dawn Perry talk hands-on cooking and we introduce our new podcast, The One Recipe & its host, Jesse Sparks 'Celebrate kitchen companionship with a gift to The Splendid Table today

This week, we talk to BBC Food journalist Dan Saladino about how saving endangered foods might save the world and indigenous foods activist Karlos Baca

This week, we get into cooking with winter vegetables with Hetty McKinnon, author of To Asia, With Love and Chef Amanda Cohen of Dirt Candy 

This week, we get into the beauty of mushrooms with wild foods expert Eugenia Bone and Anna L. Tsing, author of The Mushroom at the End of the World