The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters  By  cover art

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

By: American Public Media
  • Summary

  • 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.
    Copyright 2024 Minnesota Public Radio
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Episodes
  • 800: Start Here with Sohla El-Waylly
    Mar 22 2024

    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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    49 mins
  • 777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma
    Mar 15 2024

    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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    50 mins
  • 799: The Dish with Andrew Friedman and Flavorama with Arielle Johnson
    Mar 8 2024

    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)






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

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    50 mins

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Great listen for curious foodies.

Love the way the topics are presented and that they take listener questions. Recipes are a bonus!

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