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

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

The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we?re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture ? covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It?s a food show where everyone is welcome. Produced by American Public Media.

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Episodes

800: Start Here with Sohla El-Waylly

This week, we spend the hour with cooking columnist and internet sensation, Sohla El-Waylly. We talk about her connection to food and how she got her start as a pastry chef, writer, and recipe developer. She talks about her work in restaurants and her passion for teaching people how to cook. And she answers your cooking questions, from the best way to cook rabbit to her favorite ice cream flavor. Her latest book is Start Here, filled with recipes that teach techniques, as shown in her Bisteeya Inspired Phyllo Chicken Pie recipe.


Broadcast dates for this episode:



March 22, 2024 (originally aired)






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2024-03-22
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777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma

This week, Honolulu chef Robynne Maii teams up with Francis to answer your cooking questions! First, we catch up on her connection to cooking and dancing, what she grew up eating thanks to her mom's love of faithfully following a recipe, and what she loves to eat as a Honolulu local. Then she dives right in with our listener questions, from what to do with leftover roast duck to how to make chili crisp. She leaves us with a recipe for Simple Smoked Fish Dip. After answering that listener's question about chili crisps, we thought it would be perfect to talk to the master of food science, award-winning writer Nik Sharma, about his favorite crispy things. He left us with a great oven technique for crispy shallots and a Chicken Kanji recipe.


Broadcast dates for this episode:



March 17, 2023 (originally aired)


March 15, 2024 (rebroadcast)






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2024-03-15
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799: The Dish with Andrew Friedman and Flavorama with Arielle Johnson

This week, we're all about the world of restaurants and flavor. First, we talked with Andrew Friedman about his career, writing about American food culture, chefs, and the restaurant scene. He talks to us about his latest project, spending time behind the swinging doors of a restaurant and how all the kitchen roles?from the butcher to the delivery drivers to the dishwasher make the dish you sit down to enjoy.  His latest book is The Dish: The Lives and Labor Behind One Plate of Food. Then we sit down with Flavor Scientist Arielle Johnson, who talks about the science behind flavor, from flavor perceptions to aroma and the laws of flavor. Arielle's latest book is Flavorama: A Guide to Unlocking the Art and Science of Flavor, and she leaves us with her recipes for Smoke Oil & Smoke Oil Infused Fish.



Broadcast dates for this episode:



March 8, 2024 (originally aired)






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2024-03-08
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776: Chinese Tea with Theresa Wong & Masala Chai with Leena Trivedi-Grenier

This week, we dive into the world of tea, its history, and traditions. First up, we visit the T Shop in New York City with East Asian tea expert Theresa Wong. Theresa leads Francis through a tea tasting, from black, thru oolong all the way to green. We learn a few brewing tips along the way as well. Then, food and culture writer Leena Trevedi-Grenier talks to us about the surprising story of Masala Chai's history and gives us an in-depth guide to spicing and techniques for making the perfect cup. You can find her recipe for Fresh Ginger Masala Tea here.



Broadcast dates for this episode:



March 3, 2023 (originally aired)


March 1, 2024 (rebroadcast)






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2024-03-01
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798: On the Road ? Orange County, CA with Gustavo Arellano, Daniel & Brenda Castillo, Kenneth Nguyen & Patricia Huang

This week, we?re bringing you a show we recorded with LAist in Orange County, CA, one of the richest food scenes in the US. We talk to award-winning journalist Gustavo Arellano about the evolution of OC?s culinary scene, the immigrant influences, and how its diverse foodways continue to be embraced by the different generations. Gustavo is the Los Angeles Times columnist and author of Taco USA: How Mexican Food Conquered America and his latest, A People?s Guide to Orange County; then, Chefs Brenda and Daniel Castillo of Heritage Barbecue join the stage to talk about making Texas barbecue in CA and making it their own and then, Kenneth Nguyen, host of The Vietnamese Podcast and Patricia Huang, former general manager of the famous Asian 626 Night Market, talk about Orange County's Asian street food culture. 



Broadcast dates for this episode:



February 23, 2024 (originally aired)






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2024-02-23
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775: Home Cooking with Gavin Kaysen

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)



2024-02-16
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797: Melissa Clark?s Deep Dive into Salt & Crystal Wilkinson on her Kitchen Ghosts  

This week, we talk to two award-winning authors about their latest work. First, The New York Times cooking columnist Melissa Clark talks to us about her deep dive into the world of salt. From exploring salt harvesting in France to the history and revival of artisanal salts, she walks us through different types of salt and their uses in cooking. She sticks around to answer your cooking questions. Melissa Clark's latest book is Dinner in One, and for a taste of her style, check out her recipe for Roasted Cauliflower & Potatoes with Harissa, Yogurt & Toasted Almonds. Then, award-winning author Crystal Wilkinson talks to us about her new memoir, honoring her maternal ancestors, her kitchen ghosts. She talks about feeling them deeply while cooking and realizing their presence in her life. Crystal's memoir is Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, and she leaves us with her recipe for Indian Creek Skillet Cornbread. 


Broadcast dates for this episode:



February 9, 2024 (originally aired)






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2024-02-09
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774: On the Road ? Hawaii with Chefs Sheldon Simeon, Ed Kenney, Robynne Maii and More!

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)



2024-02-02
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796: Soup Season with Mariana Velásquez, Gregory Gourdet, and Jing Gao

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)






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2024-01-26
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773: Happy Lunar New Year!

This week it?s a look at the different Lunar New Year celebrations in China, Vietnam, and Korea. First, Sarah and Kaitlin Leung talk about their Chinese New Year traditions and the symbolism behind the dishes they serve at their new year table. Sarah and Kaitlin, along with their parents, Judy and Bill, are the family behind The Woks of Life blog and cookbook, and they shared their family recipe for Poached ?White Cut? Chicken. Then, Andrea Nguyen, author of Vietnamese Food Any Day, talks about celebrating Tet, the Vietnamese new year tradition that focuses on simple foods like rice, meat, beans, and vegetables. Her forthcoming book is, Ever Green Vietnamese, and she left us with her Braised Pork Ribs in Caramel Sauce (SUON KHO) recipe. Then Chef Hooni Kim, author of My Korea; Traditional Flavors, Modern Recipes remembers Lunar New Year celebrations spent with his family and leaves us a recipe for a classic accompaniment, Simple Zucchini Jeon, a delicious pan-fried fritter with your choice of meats or vegetables.


Broadcast dates for this episode:



January 20, 2023 (originally aired)


January 19, 2024 (rebroadcast)



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2024-01-19
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795: Iconic Midwestern Food with Paul Fehribach and George Motz

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.

2024-01-13
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724: The Power of Smell with Harold McGee

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)



2024-01-05
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718: Things You?ve Gotta Try

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

2023-12-29
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794: Holiday Cheer with Nik Sharma, Claire Saffitz, & Toni Tipton-Martin

This week, we have just what you need to prepare for this holiday season. First, award-winning author and food scientist Nik Sharma shares his favorite holiday traditions and food pairings that will make your vegetables shine at the table. He is the author of Veg-Table, Recipes, Techniques and Plant Science for Big-Flavored, Vegetable-Focused Meals, and he left us with his recipe for Stuffed Cabbage Rolls. Then, the internet?s most beloved cooking star, Claire Saffitz, brings us her top holiday dessert ideas. She covers everything from citrus desserts, like her Souffleed Lemon Bread Pudding, to her holiday cookies, like the Chewy Molasses Spice Cookie, and what to make for New Year's. Her latest book is What?s for Dessert, Simple Recipes for Dessert People. Then, award-winning author Toni Tipton?Martin, talks about historical cocktail recipes and their modern interpretations. Her latest book is Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks. And she left us with her recipe for Pomegranate Demerara Rum Punch.


Broadcast dates for this episode:



December 22, 2023 (originally aired)





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2023-12-22
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Bonus Episode: The One Recipe's Holiday Special 2023

We?re dropping a bonus episode in our feed this week from our Sister Podcast, The One Recipe. Join host Jesse Sparks for a holiday edition of The Splendid Table?s sister podcast, The One Recipe. In this hour-long episode, Jesse talks to culinary superstars about their family traditions and their ?One,? the recipe that signals the holidays have officially begun! Our guests bring us their family food traditions from all over the globe. Chetna Makan, Britain?s queen of Indian home cooking, gives us a recipe for a seriously delicious nibble for cocktails, Chetna?s Cheesy Potato Balls, beloved Texan chef of Roots Chicken Shack in Dallas, Tiffany Derry, has amazing stories from her family?s truly enormous holiday feast and talks us through a recipe for her Mother?s Gumbo and Matt Adlard, influencer, author of the best-selling Bake it Better and the son of a Michelin starred chef, talks about his family?s sometimes competitive holiday cooking and leaves us with a perfect recipe for his Chocolate Yule Log.



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2023-12-19
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771: Holiday Cookbooks 2022

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)






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Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

2023-12-16
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793: The Secret of Cooking with Bee Wilson and Cassoulet Confessions with Sylvie Bigar

This week, we?re all about discovering the secret of cooking?and exploring an iconic French Dish. First, Award-winning food historian Bee Wilson talks to us about her latest book, The Secret of Cooking: Recipes for an Easier Life in the Kitchen. She talks about how to find the joy in cooking with real-world advice, from embracing your favorite kitchen tool to considering cooking as a remedy. She left us with her recipe for Magic Pasta with Mushrooms, Garlic Cream, and Wine. Then, food writer Sylvie Bigar takes us through an amazing culinary journey, exploring the history and culture of cassoulet and why she became so obsessed with the iconic French dish. Her book is Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, and she left us with her recipe for Gateway Cassoulet.


Broadcast dates for this episode:



December 8, 2023 (originally aired)






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2023-12-08
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770: British Cooks Prue Leith & Nigella Lawson

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



2023-12-02
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Check Out: Dishing on Julia

This week we?re sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it?s world-renowned Chef Eric Ripert of New York?s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.

2023-11-28
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700: Eating Canadian - Live from Hot Docs Podcast Festival

This week?s show was recorded live at the Hot Docs Podcast Festival in Toronto. Francis and his team of intrepid eaters tackle a tantalizing question: what makes Canada so delicious? Guests include Matty ?The Flavor Lord? Matheson (Just a Dash); Greater Toronto Area food, drink and travel writer Suresh Doss; and New York Times food columnist and host of our Weeknight Kitchen podcast Melissa Clark, who impresses everyone with her quick thinking in a game of Stump the Cook.


Broadcast dates for this episode:



January 24, 2020 (originally aired)


January 29, 2021 (rebroadcast)


November 24, 2023 (rebroadcast)



2023-11-24
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Turkey Confidential with Kristen Kish, Dan Pelosi, Abra Berens, and Jocelyn Delk Adams

Francis Lam hosts the 2023 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests chef Kristen Kish, Top Chef?s newest judge, Dan Pelosi aka ?Grossy Pelosi? the exuberant author of Let?s Eat, 101 Recipes to Fill Your Heart and Home, Michigan chef and award-winning writer Abra Berens author of Pulp, A Practical Guide to Cooking with Fruit, and Jocelyn Delk Adams of Grandbaby Cakes


Broadcast dates for this episode:



November 23, 2023



2023-11-23
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792: A Chef?s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre Thiam

This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around ?turkey secrets,? talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen.  


Broadcast dates for this episode:



November 17, 2023 (originally aired)






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2023-11-17
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768: Hands On Cooking and Hosting with Sohla & Ham El-Waylly and Restaurateur Will Guidara

This week, we have the dynamic duo, Sohla and Ham El-Waylly, hosts of the New York Times Cooking show Mystery Menu joining us to talk about working together, overcoming differences in their cooking styles, and the key to their success as a team. They stick around to answer your cooking questions. Then, restaurateur Will Guidara joins us with advice on how to be a great host. From the importance of ?unreasonable? hospitality in the restaurant industry to being intentional in the home and turning thoughtfulness into practice. His new book is Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect


Broadcast dates for this episode:



November 4, 2022 (originally aired)


November 10. 2023 (rebroadcast)





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2023-11-11
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791: Fall Cookbook Roundup

It?s our favorite time of year ? Fall Cookbook season! We?re joined by baker Samantha Seneviratne, author of Bake Smart, who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her Gooey Cranberry Crumb Cake. Then, chef and content creator Jon Kung talks about his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. He tells us about his cultural identity as a ?third-culture kid,? how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined Hong Kong Style Chicken and Waffles. Then, Rose Previte, author of the new book Maydan: Recipes from Lebanon and Beyond, talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like Omani Grilled Shrimp Kebabs.


Broadcast dates for this episode:



November 3, 2023 (originally aired)






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2023-11-03
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767: Asian Vegan cooking with Hannah Che and Chef Danny Bowien

This week, we talk about the delicious and varied world of Asian vegan cooking. First, we talk to Hannah Che, author of The Vegan Chinese Kitchen, about becoming vegan and navigating her family?s eating traditions. She talks about exploring the history of plant-based eating in China and her process for creating vegan recipes inspired by everyday dishes using Chinese seasonings. She leaves us with her recipes for Braised Winter Squash with Fermented Black Beans and Fragrant Dressed Tofu with Garlic and Basil. Then, Chef Danny Bowien, author of Mission Vegan, tells us the charming story of why he started cooking vegan in his former restaurant Mission Chinese and walks us through his version of Mapo Tofu, and leaves us a recipe for Cold Buckwheat Noodles with Dragon Fruit Ice that captures the book?s spirit of rediscovering his Korean heritage.


Broadcast dates for this episode:



October 21, 2022 (originally aired)


Ocotber 27, 2023 (rebroadcast)






Generous listeners like you make The Splendid Table possible. Donate today to support the show

2023-10-27
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