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

We're going back in time, to the 1970’s and the beginning of the American restaurant revolution.  It was a time when young, talented chefs started opening restaurants that didn’t feel bound to tradition. It was when cooking first became cool, and writer Andrew Friedman says the energy at that time was palpable. Friedman runs a website about chefs called Toqueland and wrote the book Chefs, Drugs, and Rock n Roll, which documents this special era in American culinary history. Contributor Russ Parsons talked to Friedman about it.Huge thanks to our presenting sponsor Bob’s Red Mill.  If you, like them, believe that breakfast is the most important meal of the day, check our their muesli. They have three gluten-free mueslis that come in single serving cups; you can soak them with yogurt overnight, or just crack them open, pour in milk, and go for it.Broadcast dates for this episode:January 1, 2019

No matter what you celebrate – or where – one thing we all have in common this time of year is that we gather with family and friends to celebrate the season. And food is central to those celebrations. It’s in that spirit that we turned to Jack Bishop, the Chief Creative Officer at America’s Test Kitchen and part of the team behind the new travel and food book Tasting Italy: A Culinary Journey, to get his take on the holiday feast. Jack is an expert in Italian food, so it wasn't a surprise to Managing Producer Sally Swift that he chose to present an authentic six-course Italian holiday menu featuring regionally inspired cuisine.Our presenting sponsor for Splendid Table Selects is Bob’s Red Mill. Remember that Bob’s Red Mill is a great source for all of your holiday baking needs, from whole grains and flours to foolproof gluten-free baking mixes. Visit the Bob's Red Mill website to see all of their products and to check out some of their holiday recipe collection.Broadcast dates for this episode:December 18, 2018

Host Francis Lam talks to chef Samin Nosrat about the four elements you need to understand to make your cooking sing. She is the author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Emily Kaiser Thelin brings us the story of legendary food writer Paula Wolfert and her struggle with memory. Thelin is the author of the new biography Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life. Dan Souza of Cook’s Science brings us an update on the culinary world’s hottest ingredient, cannabis. And Tom Scocca exposes the controversy surrounding caramelized onions.Broadcast dates for this episode:May 5, 2017 (originally aired)April 27, 2018 (rebroadcast)December 7, 2018 (rebroadcast)

In our show’s home state of Minnesota, holiday cookie baking is a knock-down, drag-out competition thanks in part to the food section of the Star Tribune. Fifteen years ago, Rick Nelson, the paper’s restaurant writer, suggested that they have a little holiday cookie contest for readers. 3,500 recipes later, Rick and Lee Dean, the paper’s food editor, picked 150 of the very best for The Great Minnesota Cookie Book. Managing Producer Sally Swift talked to Rick about the best in show. He also shared four recipes from the book: Almond Palmiers, Italian Almond Cookies, Devil's Delight Cookies, and Pistachio Orange Cookies.Our presenting sponsor for Splendid Table Selects is Bob’s Red Mill. Remember that Bob’s Red Mill is a great source for all of your baking needs, from whole grains and flours to foolproof gluten free baking mixes. See their website for more information about all of their products and to check out their baking recipes. Broadcast dates for this episode:December 4, 2018

Francis Lam talks to chef Sean Sherman, author of The Sioux Chef’s Indigenous Kitchen, about the diverse elements of modern Native American cuisine in North America. Contributor Shauna Sever talks to Dorie Greenspan about the ingredient she has built her career around, butter. Tucker Shaw of Cook’s Country from America’s Test Kitchen comes to the defense of pumpkin pie spice, just in the nick of time. And The Mushroom Cookbook co-author Liz O'Keefe encourages contributor David Leite to think beyond the meatiness of mushrooms, and to embrace their more fruity, spicy and herbal attributes. Also see this week's featured recipe and video for 21st Century Mac and Cheese.Broadcast dates for this episode:November 3, 2017 (originally aired)November 23, 2018 (rebroadcast)

Francis Lam hosts the 2018 edition of our popular Thanksgiving call-in show. Francis fields two hours of calls from listeners and is joined by guests Dorie Greenspan, Pati Jinich, Samin Nosrat and Lynne Rossetto Kasper. Looking for something specific from the show? See this page for a full rundown of questions and topics from this year's phone calls.Broadcast dates for this episode:November 22, 2018

We all know that the starring role of the Thanksgiving feast belongs to the turkey, but the side dishes are just as important. While traditional sides bring a classic feel to the meal, sometimes it’s refreshing to shake up your routine. With that in mind, Managing Producer Sally Swift talked with our dear friend Lynne Rossetto Kasper. Lynne always has a long list of wonderful ideas for adding new flavors to your holiday table. Enjoy their interview... better have your notepad ready! Then check out Lynne’s do-ahead flavor combinations and our complete our collection of Thanksgiving sides recipes. Don't forget to join us live from 12-2 p.m. Eastern on Thanksgiving for Turkey Confidential! See our event page for more information about the show and our guests.Huge thanks to our presenting sponsor Bob’s Red Mill.  With baking season upon us, remember that Bob’s Red Mill is a great source for all of your baking needs. Visit the Bob's Red Mill website for more information about all of their products and to check out their baking recipes.Broadcast dates for this episode:November 20, 2018

This week, The Splendid Table presents unique perspectives on Thanksgiving. We begin with Indian-inspired dishes for your holiday feast. Francis Lam talks with Chef Vikram Sunderam and David Hagedorn, co-authors of the best-selling Rasika: Flavors of India. Contributor Melissa Clark visits with Emma Christensen, author of Modern Cider. Christensen explains the simple steps for making your own hard cider at home. Looking to save time -- and stress -- this Thanksgiving? Managing Producer Sally Swift discusses a wonderful list of tips, tricks, and Thanksgiving hacks with Julia Collin Davison and Bridget Lancaster, hosts of America’s Test Kitchen. We learn about what the Thanksgiving holiday means for immigrants and cross-cultural families from Amy S. Choi and Rebecca Lehrer; they are the cohosts of The Mash-Up Americans. After all the Thanksgiving leftovers have disappeared, you may still have hungry family members at your house. Doc Willoughby shares with us his family recipe for crowd-pleasing Lazy Sunday Pot Roast. Plus, Francis talks with listeners about menu planning for a small Italian-influenced Thanksgiving dinner and a large Friendsgiving get-together.Broadcast dates for this episode:November 17, 2017 (originally aired)November 9, 2018 (rebroadcast)

Since the holidays are synonymous with entertaining, you may already be thinking about the wine you’ll undoubtedly need to purchase between now and the end of the year. With that in mind, we’ve called in an expert to help you choose unique wines that will impress your guests and hosts without busting your budget. Madeline Puckette is a sommelier, the author of the expansive wine guide Wine Folly: The Master Guide, and creator of the Wine Folly website. She talked with our Managing Producer Sally Swift, and shared her this list of suggestions for unexpected - and affordable - wines from unexpected placesThanks as always to our presenting sponsor Bob’s Red Mill, who are committed to ensuring the highest quality by maintaining a close relationship with their products every step of the way. For more information about all of Bob’s Red Mill products visit their website.Broadcast dates for this episode:November 6, 2018

Francis Lam is in the kitchen with cookbook author and Top Chef judge Gail Simmons to learn about her Key 3, the three go-to dishes she just can't do without - including the perfect fried egg sandwich. Chef, writer and photographer Michael Harlan Turkell traveled the world in search for unique vinegars for his new book, Acid Trip. He talks with Shauna Sever about his experiences, and discusses the equipment needed to make vinegar at home. Sous vide is an easy cooking technique that involves cooking sealed food in a precisely heated water bath. Molly Birnbaum, executive director of science at America’s Test Kitchen, explains the process and tells us about the winner of a recent sous vide equipment test. And The New York Times Magazine writer Tejal Rao opens her heart to love over a well-shucked oyster. Francis takes listener phone calls to talk about braising projects - large and small - cooking zucchini noodles, and he gets a fan's recipe for a ultra-savory umami powder.Broadcast dates for this episode:October 20, 2017 (originally aired)October 26, 2018 (rebroadcast)