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

Broadcast dates for this episode:September 4, 2019

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThe summer is flying by. And while we can’t slow down time, we can take full advantage of summer vegetables in their full glory. Hetty McKinnon is a Chinese Australian cook and food writer with a passion for vegetables. She’s written a new book on the subject; it’s called Family: New Vegetarian Comfort Food to Nourish Every Day. Our lovely contributor Melissa Clark recently met up with Hetty to talk about some new ways we can incorporate all of those fresh seasonal vegetables into our weeknight cooking routines.Broadcast dates for this episode:August 13, 2019

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraWelcome to Splendid Table Selects, where we often take a deeper look at the ingredients that change the way we cook. One such ingredient is miso, the fermented bean paste that packs a major umami punch. A lot of us think of miso as an ingredient that makes a soup base, but it’s so much more interesting and complex than that. Kristen Shockey teaches the art of fermentation around the world and at her homestead in Oregon. She and her husband, Christopher, have co-authored a number of books on the subject including their latest Miso, Tempeh, Natto and Other Tasty Ferments. (They also run a fermentation blog Ferment Works.) Kirsten talked with our Managing Producer Sally Swift about the huge difference miso can make to a variety of dishes; she also shared these insightful step-by-step instructions for making miso at home.Broadcast dates for this episode:July 30, 2019

We are excited to share this trailer for a new podcast that we're working on with our dear friend, cookbook author and New York Times food writer Melissa Clark. Weeknight Kitchen with Melissa Clark takes on one of the biggest dilemmas of busy people: what are we going to eat? In each episode, you’ll join Melissa in her own home kitchen, working through one of her favorite recipes and offering helpful advice for both beginners and seasoned cooks. It’s a practical guide for weeknight eating, from the makers of The Splendid Table. New episodes post in your podcast feed every Wednesday starting September 4, 2019.Subscribe Free: Apple Podcasts | Stitcher | Spotify | RSS | iHeartRadio | TuneInBroadcast dates for this episode:July 24, 2019

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraWe are in the throes of summer fruit season, when the markets and farm stands are teeming with many different kinds of berries and stone fruits. And if you’re like us, you may go a little overboard. So, we brought in an expert to help put all of that beautiful fruit to very good use. Nicole Rucker is a fruit whisperer of sorts. She's a star pastry chef in Los Angeles, the chef-owner of Fiona, and has just written her first cookbook called Dappled: Baking Recipes for Fruit Lovers. Nicole shared some of her favorite tips with our Managing Producer Sally Swift; she also shared the three delicious recipes below.Broadcast dates for this episode:July 16, 2019

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraSummertime means it’s farmers' market season, where you might find yourself surrounded by all sorts of gorgeous and inspiring produce. Andy Schloss has a different idea for what to do with overflowing bags of strawberries, bell peppers, fennel, and fresh herbs – head to the liquor cabinet! He is the author of Homemade Liqueurs and Infused Spirits, and he talked to Noelle Carter about transforming vegetables and fruits into delicious liqueurs. You too can make DIY liqueurs; check out Andy's recipes for Sweet-Pepper Surprise, In Praise of Fraise, and Blueberry Cinnamon.Broadcast dates for this episode:July 2, 2019

In this episode, we look at three amazingly versatile ingredients: peppers, onions and butter. Host Francis Lam visits the home kitchen of Latin food scholar and chef Maricel Presilla. Her latest book is Peppers of the Americas: The Remarkable Capsicums that Forever Changed Flavor. She shows Francis how she makes a few essential pepper-rich sauces and dishes. Speaking of peppers, can't find Hatch green chiles for your chili? Have no fear; America’s Test Kitchen found a fantastic pepper workaround for their Colorado Green Chile recipe. Francis talks about the search for world-class butter with writer Alex Halberstadt. And contributor Joe Yonan talks to Kate Winslow, co-author of Onions, Etcetera, about one of the most underappreciated vegetables of all time. Plus, Francis talks with listeners about cooking anchovy filets, and getting the best out of your cast iron skillet. Splendid Table Video: Francis Lam on how to chop onions.Broadcast dates for this episode:August 11, 2017 (originally aired)August 17, 2018 (rebroadcast)June 21, 2019 (rebroadcast)

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraAhhh, cake! That sweet four-lettered word that conjures images of comfort and celebration. But for non-bakers, the thought of making a cake usually ends up with a trip to the bakery or supermarket to pick up a store-bought version. That’s where Odette Williams comes in. She has written a book called Simple Cake. The premise is that cake making doesn’t have to be a laborious, complicated and overly fussy thing – in fact, it can be quite simple. Contributor Melissa Clark recently met up with Odette Williams in New York - to talk cake. Odette kindly shared her recipes for Versatile Coconut Cake and Madeleines.Broadcast dates for this episode:June 18, 2019

This week we talk to chef Martin Morales about his book Andina: The Heart of Peruvian Food. While many people know Peruvian cuisine for its seafood and coastal influence, Morales says to get to the soul of the country's food, you need to head for the mountains. We also visit with Keith Dresser from Cook's Illustrated and America’s Test Kitchen to learn how to make Peruvian fish ceviche. Francis Lam goes to El Compadre in Philadelphia, a restaurant famous for its barbacoa and its immigrant rights driven chef Cristina Martinez. And our friend Doc Willoughby tells about cooking with boniatos, one the most popular potatoes in the Caribbean and South America. Plus, Francis talks with listeners about using plantains and jícama in the kitchen, how to make tough goat meat more tender, and he takes a Twitter question about deep-frying at home.Broadcast dates for this episode:June 15, 2018 (originally aired)June 7, 2019 (rebroadcast)

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraDo you scroll through your Instagram feed, looking all of these gorgeous, perfect food photos, and instead of feeling inspired, you start to feel bad? Like what you're eating that day doesn't quite stack up? Take comfort! You are not alone. The British food writer, journalist and historian Bee Wilson says one of life’s greatest joys –- food and eating -- have become fraught with anxiety and confusion.  She has a new book called, The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies and our World. Contributor Shauna Sever recently talked with her from London.Broadcast dates for this episode:June 4, 2019