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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...
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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.
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The Splendid Table
The Splendid Table
807: Off the Beaten Path – Exploring Southern France with authors Steve Hoffman and Rebekah Peppler
19 LUG 2024 · Listen on: https://itunes.apple.com/us/podcast/the-splendid-table/id86997870?mt=2 | https://www.stitcher.com/podcast/american-public-media/the-splendid-table | https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3BsZW5kaWR0YWJsZS5vcmcvZmVlZHMvcG9kY2FzdC9pdHVuZXM | https://open.spotify.com/show/3DgIWbgSloSKZ1Tr929oeq | https://www.pandora.com/station/play/3971804663010935122
This week, we talk about life and food in Southern France. First, we sit down with Steve Hoffman to talk about his latest memoir, A Season for That, about his journey from Minnesota to the South of France with his entire family to live a romanticized French life. It turned out to be a complete culinary and culture shock that ended up inspiring his appreciation for the local food culture and its winemaking traditions. Steve Hoffman's latest book is A Season for That: Lost and Found in the Other Southern France. Then, we talk with author Rebekah Peppler about her connection to the South of France and its Provencal cuisine, which is the inspiration for her cookbook, Le Sud: Recipes from Provence-Alpes-Côte d'Azur. She walks us through Provencal dishes from tapenades to bouillabaisse, and she leaves us with her recipe for https://www.splendidtable.org/story/2024/07/19/moules-in-aoli.
Broadcast dates for this episode:
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- July 19, 2024 (originally aired)
737: Eating Greek
12 LUG 2024 · This week, we're talking about the unique cuisine of Greece. Diane Kochilas, author and star of the public television show, My Greek Table joins us from Athens to talk about Greek regional cooking and explore the history and cuisine of the Greek American community. She also lets us in on her favorite dishes to prepare from her garden. Then, we sit with Tara Q. Thomas, who tells us all we need to know about Greek wine, from her favorite producers to the evolution of the pine resin in retsina wines. Then, we head to Queens to listen in on a Greek American family as they prepare their favorite stuffed cabbage, sarmades.
Broadcast dates for this episode:
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- July 9, 2021 (originally aired)
- July 8, 2022 (rebroadcast)
- July 12, 2024 (rebroadcast)
806: Thank You, Please Come Again: How Gas Stations Feed & Fuel the American South with Kate Medley and cookout ideas from the chefs behind
5 LUG 2024 · This week, we're all about two summer traditions. First, we meet photojournalist and documentarian Kate Medley to talk about her decade-long project documenting gas stations all across the South. She has stories about the amazing cast of characters, their diverse selection of foods, and their impact on their communities across the South. Kate Medley is the author of Thank You Please Come Again: How Gas Stations Feed & Fuel the American South. Then, we talk to the chefs behind Kismet, an award-winning vegetable-forward restaurant in Los Angeles. Sara Kramer and Sarah Hymanson bring us fresh ideas for your summer cookout, including their famous Marinated Feta and modern must-haves for your grill, like their https://www.splendidtable.org/story/2024/07/05/springtime-chicken-skewers. Sara Kramer and Sarah Hymanson's latest book is Kismet: Bright, Fresh, Vegetable-Loving Recipes.
Broadcast dates for this episode:
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- July 5, 2024 (originally aired)
Your support is a special ingredient in helping to make The Splendid Table. https://support.americanpublicmedia.org/ST-POD
805: Amrikan with Khushbu Shah and Koreaworld with Matt Rodbard and Deuki Hong
21 GIU 2024 · This week, we look at modern food and culture from two popular cuisines. First, we sit down with acclaimed food writer Khushbu Shah to talk about her debut cookbook, which is all about Indian home-cooked dishes. She shares ingenious hacks and delicious Indian-inspired recipes that can come together in a pinch using everyday pantry items, and teaches Francis how to make her https://www.splendidtable.org/story/2024/06/21/chili-cheese-toast. Khushbu Shah is the author of Amrikan: 125 Recipes from the Indian American Diaspora. Then, we are off to Korea with Deuki Hong and Matt Rodbard. We talk about why Korean cuisine has taken the world by storm, their travels to Korea to document modern Korean cooking, and how regional Korean dishes are showing up in many parts of Korea. Deuki Hong and Matt Rodbard’s latest book is Koreaworld: A Cookbook. They left us with their recipe for https://www.splendidtable.org/story/2024/06/21/sauteed-rice-cakes-with-gochujang-and-cream
Broadcast dates for this episode:
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- June 21, 2024 (originally aired)
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!
https://support.americanpublicmedia.org/ST-POD
739: Chef Martin Yan’s Culinary Journey
7 GIU 2024 · This week, we spend an hour with one of Francis’ heroes, Chef Martin Yan. He talks about growing up in China, the time he spent working in the legendary wet markets, and how helping his mom in the kitchen gave him a lifelong lesson in seasonal cooking. From his journey to Hong Kong where he famously learned how to bone-out a chicken in 18 seconds, to his move to attend college in the US, to becoming a trailblazing culinary food show host of Yan Can Cook, his is a story full of determination, achievement, and his trademark humor. He is the author of over twenty cookbooks and is currently the host of Martin Yan, Quick and Easy
Broadcast dates for this episode:
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- August 27, 2021 (originally aired)
- September 2, 2022 (rebroadcast)
- June 7, 2024 (rebroadcast)
Celebrate kitchen companionship https://support.americanpublicmedia.org/ST-POD
732: Real world seafood cooking with Genevieve Ko and Jennifer Bushman
31 MAG 2024 · When it comes to seafood, frozen is the new fresh. We talk to seafood industry expert, Jennifer Bushman about how technology has improved the quality of frozen fish and how to make the most of canned seafood from your local grocery store. Her latest project is Sea Pantry, how to keep your pantry stocked up with ingredients from the sea. Then, Senior Editor of New York Times Cooking, Genevieve Ko brings us her best at-home seafood cooking tips and recipes.
Broadcast dates for this episode:
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- April 9, 2021 (originally aired)
- April 8, 2022 (rebroadcast)
- May 31, 2024 (rebroadcast)
Generous listeners like you make The Splendid Table possible. https://support.americanpublicmedia.org/ST-POD
804: Summer Reading with Aimee Nezhukumatathil author of Bite By Bite & Sara B. Franklin author of The Editor
24 MAG 2024 · This week, we’ve got suggestions to start your summer reading list. First, we sit down with bestselling author and poet Aimee Nezhukumatathil to talk about her upbringing and the nature of her poetry. She writes about her parent’s gardens and their food, and how she carries her childhood experiences with her today. Her latest book is Bite By Bite: Nourishments and Jamborees. Then, we learn about the life and legacy of the iconic book editor Judith Jones through her biographer Sara B. Franklin. Sara documented Judith’s amazing journey from her first job at a publishing house to transforming the cookbook industry at large. Plus, we hear from Judith herself from an interview we did several years ago with our former host, Lynne Rossetto Kasper. Sara B. Franklin’s book is The Editor: How Publishing Legend Judith Jones Shaped Culture in America.
Broadcast dates for this episode:
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- May 24, 2024 (originally aired)
Your support is a special ingredient in helping to make The Splendid Table. https://support.americanpublicmedia.org/ST-POD
803: Priya Krishna’s Kitchen Adventures and Snacking Bakes with Yossy Arefi
3 MAG 2024 · This week, we’re bringing you two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya’s Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for https://www.splendidtable.org/story/2024/05/03/lifechanging-udon-with-softboiled-egg-hot-soy-sauce-and-black-pepper. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious https://www.splendidtable.org/story/2024/05/03/pink-cookie-bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi’s latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.
Broadcast dates for this episode:
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- May 3, 2024 (originally aired)
https://support.americanpublicmedia.org/ST-POD
Check Out: Be My Guest with Ina Garten
30 APR 2024 · In each episode of Be My Guest, Ina does what she does best - welcomes a different friend at her home to talk about life, love, and career, all while cooking an amazing meal or two. Before she was a culinary icon, Ina was an iconic host - making her guests feel comfortable just as easily as she makes a four-course meal. Who wouldn’t want to spend an evening with her?
In this episode, actress Jennifer Garner joins her very own “queen” and “kitchen fairy,” Ina. As they revamp Jennifer’s grandmother’s cornbread recipe and make pizzas, they talk about Jennifer’s childhood in West Virginia, what it was like to move to Manhattan, and what she ate on repeat while filming 13 Going on 30.
If you like the episode, be sure to follow Be My Guest with Ina Garten wherever you get your podcasts. And so, without further ado, here’s an episode of Be My Guest with Ina Garten.
802: Chasing Flavor with Carla Hall and Roots, Heart, Soul with Todd Richards
19 APR 2024 · Listen on: https://itunes.apple.com/us/podcast/the-splendid-table/id86997870?mt=2 | https://www.stitcher.com/podcast/american-public-media/the-splendid-table | https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3BsZW5kaWR0YWJsZS5vcmcvZmVlZHMvcG9kY2FzdC9pdHVuZXM | https://open.spotify.com/show/3DgIWbgSloSKZ1Tr929oeq | https://www.pandora.com/station/play/3971804663010935122
This week, it’s the food journeys of two chefs. First, TV Star and author Carla Hall joins us to talk about her latest show, Chasing Flavor. She brings us stories about her filming and travels and the connection between people and their food. She sticks around to answer some of your cooking questions. Carla Hall hosts the MAX series, https://www.max.com/shows/chasing-flavor/b668a897-1ec4-4341-93aa-bb903442cb9fhttps://www.max.com/shows/chasing-flavor/b668a897-1ec4-4341-93aa-bb903442cb9fand is the author of Carla's Soul Food: Every Day and Celebration. Then, we sat down with Atlanta chef Todd Richards to talk about the interesting and varied influences on soul food. He talks about the foods from West Africa, how they traveled across the Caribbean, and how the dishes have evolved. He left us with his recipe for https://www.splendidtable.org/story/2024/04/19/haitian-oxtail-in-beef-broth-with-pikliz Todd's new book is https://www.amazon.com/Roots-Heart-Soul-Celebration-Americas-ebook/dp/B0BQMWDFPR/?tag=tsplent-20
Broadcast dates for this episode:
-
- April 19, 2024 (originally aired)
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!
Generous listeners like you make The Splendid Table possible. https://support.americanpublicmedia.org/ST-POD.
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...
mostra di più
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.
mostra meno
Informazioni
| Autore | Minstrel Peace Ulinma |
| Organizzazione | Minstrel Peace Ulinma |
| Categorie | Gastronomia |
| Sito | - |
| - |
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