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American Public Media

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. Part of the Vox Media Podcast Network

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

This week, we’re spending the hour with the charming and beloved Irish cooking teacher and writer Darina Allen. It’s a spirited conversation about growing up in a country kitchen, her love of eating, and the single moment she decided to pursue her career in cooking. She tells us about her organic farm at the Ballymaloe Cookery School in Ireland, shares her unusual and brilliant teaching style, and explains why learning to cook and connect to nature is one of the greatest life skills anyone can achieve. She leaves us with a recipe for an Irish classic, Spotted Dog Railway Cake. Darina is the author of many best-selling books, including The Forgotten Skills of Cooking: 700 Recipes Showing You Why the Time-Honored Ways Are the Best.

Broadcast dates for this episode:

 • January 10, 2025 (originally aired)

Celebrate kitchen companionship with a gift to The Splendid Table today.

818: Ireland’s National Culinary Treasure, Darina Allen

This week, we’re all about the Mediterranean dish. First, we sit down with New York Times bestselling author Suzy Karadsheh. Suzy talks about “eating the Mediterranean way,” growing up in a region with a plant-forward cuisine, Levantine cooking, using dried fruits in savory recipes, and making simplified Mediterranean recipes at home like her Flaky Veggie Phyllo “Pizza.” Suzy is the founder of The Mediterranean Dish.com and the author of The Mediterranean Dish: Simply Dinners. Then, we step into the world of olive oil with olive oil sommelier Claudia Hanna. Claudia tells us how olive oil has become central to Mediterranean culture, and how it’s made, and walks us through a tasting of different olive oils and their uses. She hosts the podcast If This Food Could Talk.

Broadcast dates for this episode:

 • January 24, 2025 (originally aired)

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

819: Mediterranean Eating with Suzy Karadsheh & Olive Oil with Claudia Hanna

This week, food columnist for The New York Times Magazine, Lisa Donovan, joins us to talk about what she's been cooking up recently and help answer our listeners' kitchen conundrums, from making the best tomato paste despite out-of-season tomatoes to using unsweetened chocolate in baking recipes. Lisa is the author of the memoir Our Lady of Perpetual Hunger, and she leaves us with a recipe for a lovely Tarte Tatin to add to our repertoire. Then, we head over to Philadelphia, where we meet the founder and owner of Down North Pizza, Muhammad Abdul-Hadi. Muhammad tells us about his mission-driven restaurant dedicated to helping formerly incarcerated people rebuild their lives. Muhammad's new cookbook is We The Pizza: Slangin’ Pies, and Savin’ Lives and he leaves us with his signature pizza sauce recipe, Norf Sauce.

Broadcast dates for this episode:

 • February 7, 2025 (originally aired)

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

820: Cooking Questions with Lisa Donovan and We The Pizza with Muhammad Abdul-Hadi

We're taking the show on the road this year to celebrate our 30th Anniversary! This week, we bring you to our first stop, Indianapolis, in partnership with WFYI. We dig into the local food scene with restaurateur Martha Hoover, founder of Cafe Patachou and the Patachou Foundation. We talk to her about her start as a prosecutor turned restaurateur and how the restaurant scene has changed over her 35-plus years running a restaurant in Indianapolis. Then, we welcome Samir Mohammad of 9th Street Bistro, Zoë Taylor of Borage, and food writer and Eater correspondent Brian Garrido to the stage to talk about the present: Indianapolis's new and booming food scene. Then, we close the show with a heartwarming story of Isaac Roman and Thomas Hayes re-opening Indy's beloved Rene's Bakery.

Broadcast dates for this episode:

 • February 21, 2025 (originally aired)

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

821: The Splendid Tour- Celebrating 30 Years: Live from Indianapolis

This week, we dedicate the entire episode to answering your bread baking questions with two brilliant bakers and teachers, King Arthur’s very own Jessica Battilana, Staff Editor, and Martin Philip, King Arthur’s Baking Ambassador. While King Arthur has taught millions of people to bake through their school, website, and classic cookbooks. They only now have published a book devoted entirely to bread, The King Arthur Baking Company’s Big Book of Bread. Francis, Jessica, and Martin take listener questions on everything from the “why” behind the flavor of English Muffins, best proofing practices, what to do with extra laminated dough (if you can imagine having that problem!), and why they consider "toast" a food group all its own. Don't miss their recipe for Masa Honey Toasting Bread.

Broadcast dates for this episode:

 • March 7, 2025 (originally aired)

Celebrate kitchen companionship with a gift to The Splendid Table today.

822: The King Arthur Baking Company's Big Book of Bread with Jessica Battilana and Martin Philip

This week, we’re all about the diverse and delicious foods of Ghana and Nigeria. First, Food Network Star Eric Adjepong joins us from his childhood home to talk about the connection to food when eating with his hands, the community that happens around the Ghanain table, and his take on traditional dishes like his recipe for Roasted Banana Grits with Seasoned Shrimp. Eric is the chef and owner of Elmina in Washington DC and the author of Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past. Then, geologist turned food blogger Ozoz Sokoh takes us into the world of Nigerian cuisine. From iconic Nigerian breakfasts like sweet fermented rice cakes known as Māsā̀, to corned beef sauce paired with West African Yams. We couldn’t leave without getting a recipe for her Classic Nigerian Jollof Rice. Ozoz is the author of Chop Chop: Cooking the Food of Nigeria and the blogger behind Kitchen Butterfly. 

Broadcast dates for this episode:

March 21, 2025 (originally aired)

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

823: West African Cuisine with Eric Adjepong and Ozoz Sokoh

We're back on the road to celebrate our 30th Anniversary! This week, we’re headed to Los Angeles, in partnership with LAist, to talk about the world-influencing food scene in LA and the community that brings it together. First, we dig into how LA dining influenced the country and the world with KCRW's very own Evan Kleiman, Host of Good Food, and Gab Chabrán, Associate Editor of Food and Culture at LAist. Then we talk community and the restaurants that foster those connections with chef-owners Uyên Lê, who makes delicious Vietnamese comfort food at her take-out, Bé Ù, Keith Corbin, executive chef and co-owner of Alta Adams, and bestselling author of his memoir, California Soul and Elvia and Alex Garcia, the James Beard nominated chef-owners of Evil Cooks, one of L.A.’s most lauded taqueria pop-ups now transformed into a full restaurant.

Broadcast dates for this episode:

 • April 11, 2025 (originally aired)

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

824: The Splendid Tour- Celebrating 30 Years: Live from Los Angeles

This week, we’re shining a light on the absolutely magical, life-changing, the world-changing thing that you already have in your kitchen. The refrigerator. Maybe nothing in your home has changed the world more. Historian Jonathan Rees author of Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America talks about its origins and influence on cultures worldwide. Then, Editor in Chief of Cooks Illustrated, Dan Souza, teaches us how to get the most out of the fridge we already have - from what to keep in your fridge door to why you might reconsider where you are storing your milk, and then Philadelphia Chef Shola Olunloyo of Studio Kitchen tells us how to think of the fridge as a tool to becoming a better cook. Think crispier chicken and root vegetables so delicious you will have no problem moving them to the center of your plate.

Broadcast dates for this episode:

 • March 18 2022 (originally aired)
 • March 24, 2023 (rebroadcast)
 • April 18, 2025 (rebroadcast)

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

753: An Homage to the Refrigerator

We're on the road celebrating our 30th Anniversary and this week, we bring you an eventful night in Seattle in partnership with KUOW. First up, Valerie Segrest, cofounder of Tahoma Peak Solutions, and Jeremy Thunderbird, owner of Native Soul Cuisine, about the diversity of indigenous food, carrying on traditional recipes, and food sovereignty. Then, Tan Vinh, host of KUOW's Seattle Eats podcast, and Melissa Miranda, chef-owner of Musang and Kilig, talk about the rich Asian community food scene and then, Yasuaki Saito, owner of Saint Bread bakery, a semifinalist for the James Beard award for the best bakery in the country, and Janet Becerra, chef and founder of Pancita, and a semifinalist this year for Best Chef: Northwest, talk about how their local eateries reflect and serve their communities.

Broadcast dates for this episode:

 • May 9, 2025 (originally aired)

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

825: Celebrating 30 Years: Live from Seattle

This week, we spend the hour with Deborah Madison, one of the trailblazers in popularizing vegetarian cooking in America — even though she’s not a full-time vegetarian herself. We chat with her about how she came to be the founding chef of Greens, likely America's first high-end vegetarian restaurant, at a time when fine dining meant meat at the center of the plate, and her study of Buddhism and the food path it opened up for her. Then she helps us answer your cooking questions. Deborah is the author of the classic Vegetarian Cooking for Everyone, The Greens Cookbook, The Savory Way, and her latest, memoir — An Onion in My Pocket: My Life with Vegetables.

Broadcast dates for this episode:

 • March 5, 2021 (originally aired)
 • March 11, 2022 (rebroadcast)
 • May 16, 2025 (rebroadcast)

822: The King Arthur Baking Company's Big Book of Bread with Jessica Battilana and Martin Philip

Lyt når som helst, hvor som helst

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