Splendid Table

Saturdays 2-3 p.m.
  • Hosted by Francis Lam

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.

 

Ways to Connect

Four ways to cook your decorative pumpkin

Oct 30, 2017

Photos clockwise from top left: Boiled Large Pumpkin Puree, Caramelized Roasted Pumpkin Seeds,
Layered Pumpkin Pie, Pumpkin Jerky. (Photos: Gentl & Hyers)

After years of suffering from a bad reputation, Brussels sprouts have managed to become the new rock star of the veggie world. It seems you can't open a menu at a restaurant without finding them featured as a side or a full main dish. And most of the time, they are delicious. Managing Producer Sally Swift wanted to learn how to make crisp-tender restaurant-style Brussels sprouts at home. So, she turned to Dan Souza, the friendly on-screen test cook and science expert from America's Test Kitchen. He shared his secrets to making perfect Brussels sprouts in just 10 minutes.

Excerpt from Oysters: A Love Story

Oct 20, 2017

Excerpt from Tejal Rao's article, "Oysters: A Love Story," originally printed in the Eat column of The New York Times Magazine. Read the full article here.

The Key 3: Gail Simmons

Oct 20, 2017

For more than 10 years, Gail Simmons has decided the fate of hopeful chefs from all over the country as a judge on the show, Top Chef. She's also the author of the new cookbook, Bringing It Home. We asked Simmons to be part of our Key 3 series, in which we ask chefs, food writers, and celebrities to tell us about their three most go-to dishes. She told us about two of her favorites, chicken wings and butterscotch pudding.

Acid trip: searching the world for unique vinegars

Oct 20, 2017

Acidity is a key component to skillful cooking. Chefs are always talking about how a splash of acidic vinegar is what elevates a dish. Michael Harlan Turkell has spent his entire career around chefs, first as a cook himself, and then as a photographer and writer. During the time it took write and research his new book, Acid Trip, he’s become an expert on vinegars.

Sous vide basics with America’s Test Kitchen

Oct 20, 2017

Sous vide is a wonderfully easy cooking technique. Essentially, you create a warm water bath in which to slow-poach food that has been sealed in a plastic bag. Thanks to modern technology, most sous vide equipment is now lighter in weight, more precise, and – most importantly – affordable. So, it’s no surprise that the process is catching on with home cooks. For more insight into this low-maintenance cooking method, Francis Lam talked with Molly Birnbaum, executive director of science at America’s Test Kitchen.

When pastry chef, food writer, and Serious Eats senior editor Stella Parks set out to write her new cookbook, BraveTart: Iconic American Desserts, the goal was to shine a spotlight on classic desserts that connect Americans through shared experience. Among the desserts that rose quickly to the top of that list - red velvet cake.

Wicked good Boston cream pie with America's Test Kitchen

Oct 5, 2017

Our friends at America's Test Kitchen call the Boston area home. Assuming they would know a thing or two about it, we wanted to get their thoughts on - and a recipe for - a classic American dessert, the Boston cream pie. Managing Producer Sally Swift also had a few questions for America's Test Kitchen host Bridget Lancaster, who stood firm in defending the honor of Boston's namesake dessert. Try their recipe for Wicked Good Boston Cream Pie.

The importance of Patience Gray

Oct 5, 2017

Patience Gray’s cookbook, Honey From a Weed, is a big, beautiful book. Written over the span of 20 years, it’s poetic and full of both feasting and hunger. It’s the definition of a cult classic, but few people outside of that cult have even heard about the fascinating woman who wrote it, who would have turned 100 this year. Adam Federman’s new biography of Gray, Fasting and Feasting, tells her complicated life story.

Halva 101: modern twists on a traditional treat

Oct 4, 2017

Have you heard of havla? It's sometimes called sesame candy; you find bars of it in Middle Eastern or South Asian stores. But fans of halva say it's best enjoyed fresh, sliced off a wheel at a deli. Lisa Mendelson is the co-founder of Seed + Mill in New York City. Her shop specializes in a wide range of traditional and eclectic halva, as well as other sesame-based desserts. She spoke with our contributor, The New York Times food writer Melissa Clark, about halva and how she uses it to create unique treats.

Pancit canton with Chef King Phojanakong

Oct 3, 2017

Francis Lam recently visited Chef King Phojanakong in the home kitchen of King's mother, Emma, for our Filipino Food episode.The three of them were featured in the episode making the traditional Filipino sour stew, Seafood Sinigang. Afterwards, Francis and King continued their kitchen conversation with a lesson on making another popular comfort food of the Philippines, pancit canton.

Pancit Canton with Chef King Phojanakong

Oct 3, 2017

Francis Lam recently visited Chef King Phojanakong in the home kitchen of King's mother, Emma, for our Filipino Food episode. The three of them were featured in the episode making the traditional Filipino sour stew, Seafood Sinigang. Afterwards, Francis and King continued their kitchen conversation with a lesson on making another popular comfort food of the Philippines, pancit canton.

Enter to win BraveTart by Stella Parks

Oct 2, 2017

October 2017 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, three (3) winners will receive one (1) copy each of BraveTart: Iconic American Desserts by Stella Parks. The book has a retail value of $35.00.

Enter before October 31, 2017, at 11:59 p.m. Central Daylight Time, by submitting the form below.

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