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

This week, we talk about home cooking with Minneapolis chef Gavin Kaysen. He tells us how he finds a balance between cooking at home and cooking at a restaurant and writing his latest cookbook, aptly titled, At Home. He shares tips for making the cooking process less stressful and how to think about it as an enjoyment versus a task. He leaves us with one of his family's favorite recipes: Spatchcock Chicken with North African Spices, Sweet Potato Hash, and Broccolini. Plus, he sticks around to answer your cooking questions. Broadcast dates for this episode:February 17, 2023 (originally aired)February 2016, (rebroadcast)

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)

Have you ever wondered why things in the world have the smells that they do? Food science writer Harold McGee, long a fan of flavor, explored the world of smell to find out. He joins Francis to talk about his discoveries, explaining how he “listens” to smells, and what it can teach us about our lives. He’s one of the legends of food science writing and is the author of On Food and Cooking, the beloved, best-selling, game-changing culinary guide. His latest book is Nose Dive: A Field Guide to The Smells of the World. Broadcast dates for this episode:December 4, 2020 (originally aired)December 10, 2021 (rebroadcast)January 5, 2024 (rebroadcast)

This week, we’re all about trying some new things in the kitchen. We’ve got unexpected ideas from our listeners and from pros like Milk Bar’s Christina Tosi. Food & Wine’s restaurant editor Khushbu Shah weighs in on the best way to cook rice and their wine editor Ray Isle turns to canned wine. Chef Pierre Thiam introduces us the African super grain fonio, and Ariel Dumas, adventurist cook and a head writer for The Late Show with Steven Colbert, accepts a ratatouille challenge from Francis.Broadcast dates for this episode:August 28, 2020 (originally aired)September 3, 2021 (rebroadcast)December 29, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

Chetna Makan, Britain's queen of Indian home cooking, shares her recipe for Cheesy Potato Balls. Tiffany Derry talks about her family's enormous holiday feast and her Mother's Gumbo recipe. Matt Adlard discusses his family's competitive holiday cooking and shares his recipe for Chocolate Yule Log.

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.

This week, we’ve got two legendary British cooks in the house. First, Prue Leith joins us to talk about her fascinating background in food as a restaurateur and cook, growing up in South Africa, and judging The Great British Bake-Off show. Her new book is, Bliss on Toast, and she leaves us with her recipe for Tomatoes with English Pesto on Toasted Focaccia. Then, the iconic Nigella Lawson joins Francis in the studio to talk about her love of simple ingredients, dinners, and the importance of having a reliable recipe. Plus, she leaves us with her Smoky Squid and Beans recipe from her latest, Cook, Eat, Repeat. Broadcast dates for this episode:December 2, 2022 (originally aired)December 1, 2023 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

In this episode, Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. Chef Eric Ripert shares his origin story and reflections on his interactions with Julia. They explore the impact of Julia Child on cuisine and culture, the challenge of balancing fact and fiction in the show, and their passion for cooking and journey to Le Bernardin.

Guests Matty Matheson, Suresh Doss, and Melissa Clark discuss the excellence of Canadian cuisine, regional culinary identities, discovering unfamiliar places and cultures, thriving food ecosystems in city neighborhoods, O'Dane Davidson's tartar jerk chicken, playing Stump the Cook, writing cookbooks, feeding people with dignity, and creating social change.

Top Chef's newest judge, Kristen Kish, and other guests discuss Thanksgiving traditions, using citrus in cooking, enhancing vegetarian dishes with meat, making stuffed calamari, incorporating hazelnuts and chestnuts into Thanksgiving dinner, and tips for approaching Thanksgiving cooking without feeling overwhelmed.