The Splendid Table

Sun 2 P.M.

More than just talking about recipes, Splendid Table explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.

http://splendidtable.publicradio.org/

Photo: Cristina Martinez and Francis Lam with the full spread
of barbacoa, salsa, and accompaniments at El Compadre.

The Andes hold the heart of Peruvian food

Jun 15, 2018

Photo: Fruit market in the streets of Cusco, a town in the Peruvian Andes.

Fresh fish can be prepared in many wonderful ways. However, for retaining the quality and texture of freshness, one of the best ways using it to make ceviche. This no-cook method for presenting fish is popular in Peru, where it is seen almost as an introduction to the country's coastal cuisine. The dish is light, acidic and easy to make. Keith Dresser is executive food editor at Cook's Illustrated, where he leads the recipe development process. He talked with Managing Producer Sally Swift about the process and ingredients for making ceviche.

Doc Willoughby on how to cook boniatos

Jun 14, 2018

Boniatos are what most of the world thinks of when it thinks of a sweet potato. While not quite as sweet as the yam type sweet potatoes we are used to in the United States, boniatos are nonetheless delicious and fun to cook for their own nutty flavors and texture. Francis Lam wanted to know more about this terrific tuber. Thankfully, his good friend Doc Willoughby is a huge fan of boniatos, so they two sat down to talk about it.

The Splendid Table honors Anthony Bourdain

Jun 13, 2018

The world is still dealing with the emotional shock it has felt since learning last week of the death of Anthony Bourdain. We at The Splendid Table wanted to offer our own tribute to Tony. We produced a special episode that was released on June 14, 2108 in which we hear from both host Francis Lam and retired host Lynne Rossetto Kasper, who'd interviewed Tony many times over the years. The show also features a special 2004 interview from our archives, one in which Lynne interviews Tony Bourdain alongside his friend and colleague Chef Thomas Keller.

A lot of people consider Philadelphia home of the cheese steak, and that is obviously not wrong. But there's an impressive vegan scene happening in the city as well in large part because of Kate Jacoby and Rich Landau. They're the owners of three restaurants in the city: Wiz Kid, V Street and Vedge – as well as Fancy Radish in Washington, DC.

Anthony Bourdain reads from "Don't Eat Before Reading This"

Jun 12, 2018

In 1999, The Splendid Table invited Anthony Bourdain to read an excerpt from an article he'd recently had published in The New Yorker called "Don't Eat Before Reading This." In the piece, Bourdain pulls back the curtain to reveal some of the not-so-pleasant realities of restaurant kitchens.

Anthony Bourdain remembered in his own words

Jun 8, 2018

The Splendid Table was saddened to learn this morning that Anthony Bourdain, a dear friend of the show and an inspiration to adventurous food lovers around the world, had passed away. It’s no secret that Tony was one of retired host Lynne Rossetto Kasper’s favorite guests; she welcomed a conversation with him any time schedules aligned. They chatted multiple times over the years, tracing Tony’s progression from bad boy chef to author to television star.

Enter to win Korean BBQ by Bill Kim

Jun 5, 2018

June 2018 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves. This month, one (1) winner will receive one (1) copy of Korean BBQ by Bill Kim with Chandra Ram. The book has a retail value of $28.00. Enter before June 30, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Cucumbers are a key flavor and ingredient for summertime cooking. While we generally think of them sliced or diced, the folks at America's Test Kitchen have a new strategy: smash them! Managing Producer Sally Swift talks with Elle Simone, food stylist and on-screen test cook for America's Test Kitchen, about this new -- dare we say fun -- method. Try your hand at smashing cukes with this America's Test Kitchen recipe for Smashed Cucumbers.

The Key 3: Vedge

Jun 1, 2018

Kate Jacoby and Rich Landau are the husband/wife team of chefs behind Vedge, a vegan restaurant in Philadelphia, where they have been offering an exciting dining experience inspired by seasonal vegetables since 2011. Francis Lam visited Jacoby and Landau in the kitchen of their restaurant to learn more about their cooking techniques and what three dishes they consider essential to the vegetarian or veggie-loving home cook.

Diana Henry is one of Britain's most admired cooks. She's written 10 books and her new one, How to Eat a Peach, is as much about planning a meal as it is about how to cook it. Our contributor Melissa Clark, of The New York Times, talked with her about how she takes her ideas for composing meals and applies them to vegetables without the big beef roast to go with them.

Photo: Choya Webb with his father, Choya Webb, Sr.

Summertime grilling guide from The Splendid Table

May 24, 2018

The summer grilling season is upon us. It's that wonderful time of year when our grills are filled with the sound of fires crackling and the aromas of cooked meat and vegetables. We've collected some of our favorite recipes from A Summertime Grilling Guide from The Splendid Table to inspire your backyard barbecues. They include meats, veggies, sauces, sides, beverages and desserts - everything you need for grilling fun in the summer sun.

Summertime menu from Nigella Lawson

May 17, 2018

America's Test Kitchen on the sweet science of syrup

May 17, 2018

Syrups can be used in recipes to sweeten and add body to everything from main dishes to desserts. But all syrups are not meant to be used interchangeably. Their different molecular structures mean some are better for certain uses.  To learn more about the science behind syrups Managing Producer Sally Swift talked with Dan Souza, Editor in Chief of Cook's Illustrated. One syrup they talk about is the British classic, Lyle's Golden Syrup.

We all know Patti LaBelle as an iconic singer and performer, but what you might not know is that she is nearly as passionate about cooking as she is about music. She found the kitchen a magical place to be ever since she was a small child, learning to cook and bake alongside her parents. As a well-traveled superstar, she now shares her culinary experience and knowledge with the world by way of a series of cookbooks. Miss LaBelle talked with contributor Shauna Sever about the joy she finds in cooking for family and friends.

Mother's Day brunch recipes you can prepare the night before

May 11, 2018

Brunch is a Mother's Day tradition in many of our homes, and most of us would like for it to be as low-stress as possible. After all, who wants to spend the whole morning scrambling around the kitchen when we should be hanging out with mom. With this in mind, The Splendid Table gathered a few of our favorite Mother's Day brunch recipes that can be prepared the night before and then cooked the morning of. Make the prep work a group activity on Saturday - minus mom, of course, because it's her weekend! Then more time can be spent on Sunday relaxing and enjoying your meal as a family.

At one time in her life, Ange Branca was – and could’ve remained – a powerful and successful international business consultant. But the food and memories of her motherland Malaysia pulled her in a completely different direction, and she worked to become a chef and presenter of true, authentic Malaysian food. Branca recently joined Francis Lam live on stage at our Splendid Table Live event at WHYY in Philadelphia, where their interview began with a quick bite to eat from the kitchen of Branca’s Philadelphia restaurant Saté Kampar.

People who live in Philadelphia have known for a long time how amazing their city is when it comes to food. It’s only lately though that people outside of Philly have started to see it as a home of great chef talent. One of those amazing talents is Mike Solomonov, the Israeli-American chef-owner of Zahav, Federal Donuts, Rooster Soup Company, Goldies, Dizengoff, and Abe Fisher. Solomonov is also four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011.

Philadelphia is a city that loves its sandwiches. While the Philly Cheesesteak may get all the glory and attention from tourists, locals know it’s not the official sandwich of Philadelphia. That honor goes to the Philadelphia Roast Pork Sandwich, a fresh-baked Italian roll overflowing with savory slices or chunks of pork and topped with all sorts of ingredients that differ from spot to spot. Bryan Roof is executive food editor for Cook's Country magazine and on-screen test cook for Cook's Country from America’s Test Kitchen.

Chef Eli Kulp reimagines his culinary life

May 4, 2018

Chef Eli Kulp was new to Philadelphia when his career really took off. Within two years, he was named a Best New Chef by Food & Wine magazine, Bon Appétit called his High Street on Market the second hottest restaurant in the country, he and was ready to open a new place, two hours away in New York. But commuting home one night, the Amtrak train he was on took a sharp turn at 100 miles an hour. After that accident, Eli travels in a wheelchair and works to reinvent himself as a chef who no longer cooks in the kitchen.

Enter to win At My Table by Nigella Lawson

May 1, 2018

May 2018 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves. This month, one (1) winner will receive one (1) copy of At My Table by Nigella Lawson. The book has a retail value of $35.00. Enter before May 31, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.

A few shows back we visited the taco historian Gustavo Arellano, author of Taco USA: How Mexican Food Conquered America. He basically came to defend the honor of the flour tortilla. That conversation made us so hungry for authentic flour tortillas that we invited Gustavo back for a follow-up conversation.

Photo, left to right: Bacon Wrapped Beef Tenderloin with Henry Bain Sauce,
Our Signature Mint Julep, Derby Shrimp and Grits with Tasso Gravy, Kentucky Mule

When food lovers travel it's often to find and enjoy a very specific food, dine at a well-known restaurant, shop at a popular market, or discover the origin point for a certain cuisine. But have you ever wondered about the lasting effect that our food-centric travels have on the people and economy of the places we visit? Dr. Lucy Long not only thinks about, she researches the results as part of her work with Bowling Green State University and the Center for Food and Culture (CFC).

Recently, we had a guest named Jorge Gaviria, who is a corn tortilla evangelist. Francis Lam talked with him about corn tortillas, and it got us more excited about corn tortillas than we'd ever felt before. Since then, we realized that flour tortillas have lost a lot of love. So, we wanted to give them equal time in the Great Tortilla Debate.

America's Test Kitchen discovers Wisconsin spicy cheese bread

Apr 19, 2018

Wisconsin is a state that prides itself on cheese, cheese production, and cheese loving. So, it shouldn’t surprise you to learn that a fan favorite snack at a famous famers market in Madison, Wisconsin is bread baked with chunks of cheese inside. Managing Producer Sally Swift talks with Tucker Shaw, from America’s Test Kitchen, about the spicy, cheesy treat and how to make it at home. You can bake the Cook’s Country recipe for Spicy Cheese Bread.

Mourad Lahlou came to America from Morocco, not to work in restaurants, but to study economics, until he missed the taste of his food so much that he decided to become a chef. And in his restaurants, he makes beautiful versions of Moroccan food – like traditional hand-rolled couscous and modern, jet-black aerated smoked eggplant purees. Now, he and his chef Louis Maldonado are opening a new restaurant called Amara, where the food is a mix of Moroccan and Mexican flavors – two cuisines with more in common that you might think.

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