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.Read more »
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.Read Less
This episode, we're all about what to cook when the cold strikes. We talk to Alissa Timoshkina, author of Salt & Time, about the surprisingly delicious food of Siberia. The charming YouTube cooking star Maangchi (Maangchi’s Big Book of Korean Cooking) tells us how to make Korean bone broth. Tyler Kord shows Francis how to make an easy and unlikely recipe for Chocolate Milk Simmered Chicken from his new book, Food52 Dynamite Chicken. Andy Baraghani of Bon Appétit brings us his surprisingly elegant hippie dish, Brothy Beans & Farro, and Chicago chef Paul Kahan (Cooking for Good Times) teaches us an amazing technique to ramp up roasting root vegetables with his recipe for Roasted & Marinated Roots with Smoky Yogurt, Crisp Lentils & Dill Vinaigrette. It's cold outside; let's get cooking! [See show recipes below. You can find Andy Baraghani's recipe at the Bon Appétit website.]