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The Splendid Table
55 minutes | Jun 18, 2020
713: Light Up Your Grill
Get grilling with Hmong Chef Yia Vang, vegetable whisperer Chef Ashley Christensen and best-selling grilling author John "Doc" Willoughby.
54 minutes | Jun 11, 2021
Episode 735: 3 Junes
This week, it’s June in 3 corners of the country, Coastal Georgia with Chef-Farmer Matthew Raiford, Alaska with Melanie Brown, and Appalachia with Ronni Lundy.
54 minutes | May 28, 2020
686: A Conversation with Madhur Jaffrey
We spend an afternoon with the illustrious and iconic Indian cookbook author and food writer Madhur Jaffrey.
51 minutes | Mar 19, 2020
680: The Sharpest Tools
This week, it’s all about surprising stories behind the little tools in your kitchen.
54 minutes | May 21, 2021
679: Four Persian Cooks
It’s the food of Persia with conversations about fresh herbs, tahdig, a classic fish stew, modern Iranian cuisine, and the Persian pantry.
55 minutes | May 14, 2021
678: Say Cheese!
We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.
54 minutes | May 7, 2021
734: Mother’s Day with Melissa Clark & Chef Kwame Onwuachi
Chef Kwame Onwuachi & his mom on their culinary origins, Melissa Clark & her unusual Mother’s Day tradition plus her thoughts on what to cook this spring & the Korean tradition of birthday soup.
53 minutes | Apr 30, 2021
664: Project Cooking
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora In this episode, we take on serious culinary projects. Beard Award-winning Charleston pitmaster Rodney Scott shares with us the ethos of whole hog barbecue. We learn to make paella on the grill with America’s Test Kitchen. The builder of a community oven in Johnson, Vermont tells us about how oven is becoming a centerpiece for the town. And Francis joins Chef Justin Smillie for a lesson in making one of his most unforgettable dishes, tomato panade, a fresh tomato bread pudding brimming with garlic, fresh herbs and olive oil. Francis talks with listeners about using the fat and rich gelatin left over from shredded pork, and cooking with artichoke leaf pasta. Broadcast dates for this episode: August 10, 2018 (originally aired) July 19, 2019 (rebroadcast) April 30, 2021 (rebroadcast)
53 minutes | Apr 23, 2021
733: Food Beyond Borders With Yasmin Khan and Reem Kassis
We delve into Eastern Mediterranean border cuisine with Yasmin Khan and talk to Reem Kassis about her work with modern Arab food.
52 minutes | Apr 16, 2021
663: The Importance of Eating Urchins
The aquacultural benefits of eating purple sea urchins. Making rice salad and savory breakfast. America’s Test Kitchen on perfect home-cooked falafel. Broadcast dates for this episode: July 27, 2018 (originally aired) August 2, 2019 (rebroadcast) April 16, 2021 (rebroadcast)
53 minutes | Apr 9, 2021
732: Real world seafood cooking with Genevieve Ko and Jennifer Bushman
This week, we navigate seafood counters and frozen fish aisles with the help of Senior Editor for NYT Cooking, Genevieve Ko and seafood advocate Jennifer Bushman
53 minutes | Apr 2, 2021
655: The Seeds of Flavor
53 minutes | Mar 26, 2021
647: Mexican Food in America
Jorge Gaviria on tortillas, Steve Alvarez on Mexington, ATK on chilaquiles, Wesley Avila on tacos, Fany Gerson on flan, the importance of Mitla Cafe Broadcast dates for this episode: January 12, 2018 (originally aired) January 4, 2019 (rebroadcast) March 26, 2021 (rebroadcast)
54 minutes | Mar 19, 2021
731: The Shape of Pasta
We are all in on pasta this week! Francis joins Evan Kleiman, host of Good Food on KCRW, and Dan Pashman of The Sporkful to debate the merits of different pasta shapes in front of a live audience. Then, we talk to Dan about his years-long quest to create his very own pasta shape, cascatelli. And then a true pasta obsessive, Chef Douglass Williams of MIDA in Boston, is in-house to help Francis take your pasta questions.
50 minutes | Mar 12, 2021
703: Spring Cookbook Picks
From baking and Cajun cuisine to vegetarian and historically inspired Mughal dishes, we talk with the authors of four wonderful new cookbooks. Broadcast dates for this episode: March 13, 2020 (originally aired) March 12, 2021 (rebroadcast)
52 minutes | Mar 5, 2021
730: Vegetarian Cooking with Deborah Madison
This week, we spend an hour with Deborah Madison, the legendary chef and cookbook author who helped revolutionize vegetarian cuisine in America.
53 minutes | Feb 26, 2021
702: Food and Marriage
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora This episode is all about food... and marriage. We’ve an international love story built around Bosnian food with the couple behind Balkan Treat Box. We get dumpling and relationship advice from a long-married Uzbek couple, Damira Inatullaeva and Sahib Aminov. We’ve a story from writer Michaele Weissman about discovering that the key to understanding her husband is in the rye bread he loves. And, we sit down with Washington Post Food and Dining Editor Joe Yonan (author of Cool Beans) and his husband Carl Mason to get the real story behind what it’s like to be married to a cookbook author. Broadcast dates for this episode: February 28, 2020 (originally aired) February 26, 2021 (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
53 minutes | Feb 19, 2021
729: Saving Chinatown with Grace Young
This week we sit down with Grace Young, one of the greatest culinary historians of Chinese American food to talk about her career and her mission to save Chinese restaurants in the age of Covid.
52 minutes | Feb 12, 2021
701: The Culture of Drinking
We look at the world of drinking with a secret barrel room, the spiritual side of mezcal, the language of wine, and the trend of being sober curious. Broadcast dates for this episode: February 14, 2020 (originally aired) February 12, 2021 (rebroadcast)
54 minutes | Feb 5, 2021
728: Coffee & Toast with Cheryl Day and Nick Cho
Award-winning baker, Cheryl Day brings us advice on breakfast baking and Nick Cho of Wrecking Ball Coffee & Your Korean Dad fame gives us the lowdown on brewing a perfect cup
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