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

It’s our favorite time of year – Fall Cookbook season! We’re joined by baker Samantha Seneviratne, author ofBake Smart, who tells us about her favorite baking techniques, including a butter trick thatcreates 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 experienceto his fusion cooking. He shares a recipe forreimagined Hong Kong Style Chicken and Waffles. Then, Rose Previte, author of the new bookMaydan: Recipes from Lebanon and Beyond,talks abouttravels and her cultural background that influenced her award-winning restaurant and her interest indishes cooked over fire like Omani Grilled Shrimp Kebabs.

Broadcast dates for this episode:

• November 3, 2023 (originally aired)

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This week, we dedicate the hour to the fabulous Dorie Greenspan. We talk about her start in food, from burning her kitchen down when she was a pre-teen to her love for project baking early in her career and becoming the iconic writer and cookbook author we know today. She shares stories about meeting Julia Child, working alongside high-level pastry chefs, including France’s Pierre Hermé,and her highly- creative process for writing recipes.Dorie is the author of 14 Cookbooks, including the best-sellingBaking with Dorie, Everyday Dorie, Dorie’s Cookies, andAround My French Table.Check out our collection of Dorie interviews and recipeshere.

Broadcast dates for this episode:

• October 20, 2023 (originally aired)

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This week, we dive into thenewspice trade, its history, and two specific companies' commitment to their farmers anddirect trade.First, we talk to Sana Javeri Kadri, founder of Diaspora Co. She talks about herresearch on what the spicetrade should looklike today and what inspired her to base her business on the stories of spice farmers worldwide. Check out this recipe for Almond Turmeric Potatoes to put your turmeric to work. Then, we talked to Ethan Frisch, Co-Founder of the direct trade spice company Burlap & Barrel. He walks us through a spice tasting of peppercorns, cinnamon, and cumin for a lesson in evaluating aroma and flavor and a gentle reminder of the qualities we should be thinking about when we buy spices. After hearing the conversation about cinnamon, you'll want to give it a go with this recipe for Cinnamon-Toast Graham Crackers.

Broadcast dates for this episode:

• October 6, 2023 (originally aired)

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This week we’re sharing an episode of Food Network Obsessed, the official podcast of Food Network. Join host Jaymee Sire and guest Esther Choi -Challenger chef, judge and the owner of Mŏkbar - as they discuss Esther’s introduction to the culinary world and her mission to celebrate Korean culture through her craft. Chef Esther also reflects on her initial introduction to Food Network and the memories she made while cooking with her grandmother.

On every episode of Food Network Obsessed, host Jaymee Sire sits down with your favorite chefs, food influencers and Food Network personalities to dish on all things delicious in the food world.With guests like James Beard Award semi-finalist, and social justice advocate, Paola Velez and chef and restaurateur Lee Anne Wong, you’ll hear about what inspires them and how cooking and food has shaped their lives and careers. Food Network Obsessed is back with all new episodes.Listen to Food Network Obsessed wherever you get your podcasts.

This week, we dedicate the hour to rest and rice. First, we talk to Adeena Sussman about her Shabbat rituals, from cooking with a sense of spirituality, taking the time to unplug, and connecting with family and friends. She talks about iconic dishes she enjoys making and sharing during Shabbat, like her Jachnun Rolled Yemenite Sabbath Bread, and she sticks around to answer your cooking questions. Her latest book isShabbat: Recipes and Rituals from My Table to Yours.Then, we enter the world of rice with Chef JJ Johnson, author ofThe Simple Art of Rice: Recipes from Around the World for the Heart of Your Table. He talks to us about the rice he grew up eating, his research in West African culture, and cooking rice professionally and making it the center of the table, and he sticks around to answer your rice cooking questions. He left us his recipe for Crispy Rice Salad with Quick Pickled Onion.

• September 22, 2023 (originally aired)

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This week, we dive into the world of apples and agave. First, we talk with apple historian Diane Flynt, author ofWild, Tamed, Lost, Revived: The Surprising Story of Apples in the South,about what makes apples so magical and the connection apples have to people. She also teaches us the history of apples in the South and tips on what makes a good cider. Then, we turn to the world of Agave spirits with authors Gary Paul Nabhan and David Suro Piñera, where we get an understanding of agave as not just an entity but a “whole rainbow of flavors and fragrance” as well as the fascinating craftsmanship behind mezcal and tequilas. Their latest book isAgave Spirits: The Past, Present, and Future of Mezcals.

• September 8, 2023 (originally aired)

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This week, we hear from three papa bears who take on the challenge of making mealtime just right. J. Kenji López-Alt ofThe Food Lab answers your questions about getting kids excited about food and clues us in on techniquesand the research behind them.His new book is  Every Night is Pizza Night. Then Momofuku chef andUglyDeliciousstar,David Chang andwriterChris Ying join Francis to share their own experiences of fatherhood and how they’ve taken on the toddler mealtime battle. David Chang’s new book is  Eat a Peach, A Memoir. Chris Ying’s latest with Ivan Orkin is Gaijin Cookbook: Japanese RecipesFroma Chef, Father, Eater and Lifelong Outsider.

Broadcast dates for this episode:

• October 2, 2020 (originally aired)




• October 1, 2021 (rebroadcast)




• September 1, 2023 (rebroadcast)

Thanks tothe farmers and gardeners who are keeping us well-fed this summer. This week, we talk to farmer/activist Leah Penniman of Soul Fire Farm, and chef/farmer Abra Berens.

This week we have stories centered around food, love, and legacy. First, we talk with author Michaele Weissman about meeting her husband's family for the first time, tasting his mother's bread, and later learning its significance and how it represented her husband's life. Her latest book isThe Rye Bread Marriage: How I Found Happiness with a Partner I'll Never Understand. Then, we sit with Barkha Cardoz to remember her husband, the late Chef Floyd Cardoz. We talk about their meeting in culinary school in India to admiring how he would add flavor to everythinghe cooked. In his honor, she is releasing the masala spice blends they created together to continue his legacy. Then, we feature a segment from our sister podcast, The One Recipe, where Chef Pierre Thiam, author of the latest book,Simply West African,talks to host Jesse Sparks about the first time he introduced the love of his life to his aunt and the one recipe that ultimately passed the test, Sauce Feuille.

Broadcast dates for this episode:

• August 18, 2023 (originally aired)

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

This week, we’re talking to award-winning Chef Vishwesh Bhatt author of I Am From Here: Stories and Recipes from a Southern Chef. He talks about how he creates dishes with both the flavors of India and those of the American South. He leaves us with his unusual and delicious recipe for Whole Grilled Okra. Then, we sit down with professional chefs’ go-to person when they want to get serious about tortillas, Jorge Gaviria. We dive deep into the modern history of masa (corn dough), the famous food ingredient used to produce sopes, tamales, tortillas, and other dishes. Jorge is the Founder of Masienda and the author of Masa: Techniques, Recipes, and Reflections on a Timeless Staple. He left us with his recipe for Tlacoyo, an oval-shaped masa pocket filled with puréed beans and topped with crema and salsa.

Broadcast dates for this episode:

• August 26, 2022 (originally aired)




• August 11, 2023 (rebroadcast)

Your support is a special ingredient in helping to make The Splendid Table. Donate today