This week's episode is about love and mindfulness in the kitchen! First, we explore a new meaning of "fancy" with author and recipe developer Jerrelle Guy. Then, we talk with Bee Wilson (@kitchenbee.bsky.social) about the surprisingly sentimental nature of kitchen objects. Listen: bit.ly/4rhjHnt

Muhammad Abdul-Hadi is the founder and owner of Philadelphia’s Down North Pizza. His signature Norf Sauce — from WE THE PIZZA: SLANGIN' PIES AND SAVIN' LIVES — makes about four cups of sauce, or enough for about four pizzas. 🍕 Get the recipe: bit.ly/45WsDGj

"Caramel-y, not too sweet, mind blowing with the simple addition of vanilla anglaise or ice cream — a perfect little weekend treat in all seasons," chef and food writer Lisa Marie Donovan writes about her Tarte Tatin. 🍎 🍏 Get the recipe: https://www.splendidtable.org/story/2025/02/07/tarte-tatin

On today's encore episode, food writer Lisa Donovan helps listeners with their questions and kitchen conundrums. Then, we chat with Muhammad Abdul-Hadi, founder and owner of Down North Pizza in Philadelphia. 🍕 Listen here or in your favorite podcast app: bit.ly/4krWAEg

"Personally, I serve my iced teas like wine in beautiful glasses, without ice, so they don't dilute and become watery at the bottom," Henrietta Lovell writes in INFUSED: ADVENTURES IN TEA. Get her recipes here: bit.ly/3ZJX4Mb 📖: @faberbooks.bsky.social

On today's episode, Henrietta Lovell takes us on a personal tea journey from the UK to China and beyond. Then, we talk to our favorite food scientist, Nik Sharma (@niksharma.bsky.social), about his new video series with America's Test Kitchen. Listen wherever you get your podcasts. bit.ly/3Z9Xc7t

"Okra chow-chow has become one of my favorite media for attaining culinary harmony," Chris Scott writes in HOMAGE. "It’s ... one of the clearest examples of two food cultures existing side by side and the ways they intersect." Get the recipe: bit.ly/4sh1p6C 📖: @chroniclebooks.bsky.social

Last month, we wrapped up our 30th anniversary tour with a live show taped right where it all began: in St. Paul, MN alongside some of Minnesota's top chefs, celebrating the rich culture and wonderful diversity that the Twin Cities food community has to offer. 📷: James Napoli / City Cast Twin Cities

“During my childhood ... white flour was more expensive than brown so white soda bread was considered to be more luxurious – a treat for special occasions,” Darina Allen writes in FORGOTTEN SKILLS OF COOKING. Get her recipe for Spotted Dog Railway Cake: bit.ly/4sy4AqI 📖: @hachetteus.bsky.social

"These French-inspired butter beans in a mustard sauce are creamy, hearty, and filling," writes Liz Douglas in COZY VEGAN, out now. "The flavors ... are quintessentially français and delicately balanced." Get the recipe for Butter Beans à la Moutarde: bit.ly/4999X8k 📖: @simonelement.bsky.social

“Flavored with freshly ground cardamom and a little rose water, this cake is made with both all-purpose flour and corn flour,” Lisa Kyung Gross writes in THE LEAGUE OF KITCHENS COOKBOOK. "The result is both familiar and exciting." Get Lisa's recipe for Cake Jawari: bit.ly/45iNTWd 📖: Harvest Books

Every episode of The Splendid Table is a taste of culture, history, and creativity, and every story is made possible by our listeners. Your support today will help us continue sharing these stories into 2026 and beyond! Donate here: bit.ly/4aRsuHg Today is the last day to give!

"If you prefer less kick and more floral aroma, swap St-Germain elderflower liqueur for the ginger syrup and exchange the sparkling water with ginger beer," Toni Tipton-Martin writes in JUKE JOINTS, JAZZ CLUBS & JUICE. Get her recipe for Blackberry-Ginger Bourbon Smash: bit.ly/4sge75D

We share stories, recipes and culinary traditions with listeners around the world — and with public media and arts funding under threat, we rely on our listeners to keep those stories coming. Give today to show your support! bit.ly/4aRsuHg

Peter DiMario & Judith Choate's recipe for Holiday Spiced Mulled Wine is a festive, boozy and beautiful gelatin dessert perfect for New Year's Eve! It can also easily be made non-alcoholic by swapping out cranberry juice for the suggested wine. Get it here: bit.ly/499mIhJ 📖: Hachette

The holiday celebrations continue! This week, we talk to Lisa Kyung Gross, founder of The League of Kitchens, and @hels.bsky.social, food writer for The New Yorker. Listen in your favorite podcast app! 🎧

This past year, your support helped us explore flavors, cultures and kitchens across the country. Give now to help keep these stories coming in 2026! We're always grateful for your support. bit.ly/4aebomI

"This salad tastes even better the next day," Hetty Lui McKinnon writes in her new book. Get her recipe for Coronation Cauliflower and Chickpeas, from "Linger: Salads, Sweets and Stories to Savor," here: bit.ly/45kyOn1 📖: @aaknopf.bsky.social

"Fesenjan, a sumptuous sweet-and-sour stew made with ground walnuts and pomegranate molasses, is often cooked for [the Iranian festival of Yalda]," Yasmin Khan writes in her new book, "Sabzi: Vibrant Vegetarian Recipes." Get her recipe for Eggplant Fesenjan here: bit.ly/48Y3CLn 📖: @wwnorton.com

This week on The Splendid Table, we talk with Hetty Lui McKinnon and Yasmin Khan about the global stories and traditions that shape the holiday season! 🌍Listen here or wherever you get your podcasts: bit.ly/4aRoKWg

Gifts from listeners help us continue to share stories, recipes and culinary traditions by and with people around the world. Support our work by making a year-end gift today! bit.ly/4aRsuHg

We're starting the holiday celebrations early this week with some sweet treats! 🍪 🧁 🍫 🥧 Listen to our conversations with @benmims.bsky.social and Rowan Jacobsen here or wherever you get your podcasts: bit.ly/4anpMcx

On this week's episode, we talk with @koshersoul.bsky.social about the many communities – Black, white, Indigenous, immigrant – whose traditions built Southern cooking as we know it. Then, we chat with Deb Freeman about one of the South’s most influential voices: Edna Lewis. 🎧: bit.ly/48jRGVi

Haha, quite a summary of the year. @thesecretcabal.bsky.social @rolldicetakenames.com @positively-board.bsky.social @splendidtable.org @stonemaiergames.com

Food stylist Mariana Velásquez Villegas’ recipe for Sancocho — a delicious beef, pork and vegetable stew — is the ultimate one-pot meal and perfect for winter! Get the recipe here: https://www.splendidtable.org/story/2024/01/26/sancocho-beef-pork-vegetable-stew 📖: @harpercollins.bsky.social

Jing Gao's hot pot calls for ¼ cup Sichuan Chili Crisp, "the sauce that started it all." Get the recipe — from "The Book of Sichuan Chili Crisp" — here: https://www.splendidtable.org/story/2024/01/26/hot-pot 📖: Ten Speed Press

Every episode of The Splendid Table is an hour of culture, history, and creativity, and every story is made possible by our listeners. Your support this #GivingTuesday will help keep our table filled with fresh voices, diverse perspectives, and culinary discoveries in 2026 and beyond! bit.ly/3Kw9nYq

We can't wait to see you this Friday in St. Paul, MN! Our 30th anniversary live tour wraps up on Dec. 5 at The Fitzgerald Theater with Francis in conversation with some of Minnesota's top chefs. Tickets are still available but going fast! Purchase here: bit.ly/47um5hP

Soup season is back! 🍜 🍲 On this week's episode, Francis chats with food stylist Mariana Velasquez, award-winning chef Gregory Gourdet, and chili sauce entrepreneur Jing Gao. Find it here or in your preferred podcast app: bit.ly/4oYt7D1

Our must-listen annual Thanksgiving Day broadcast — Turkey Confidential — is back! 🦃 Today's broadcast features Samin Nosrat, Yossy Arefi, Vivian Howard and Evan Kleiman. Check your local public radio station for broadcast timing. You'll also be able to find it in your podcast feeds this afternoon!

We're starting Thanksgiving early! 🦃 In our latest episode, we talk with @padmalakshmi.bsky.social about her new book, which celebrates immigrant dishes and regional traditions, and baker extraordinaire @doriegreenspan.bsky.social, author of "Dorie's Anytime Cakes." Listen: bit.ly/3JUqeUG

This week's episode of is about global comfort foods! 🌏 First, Yotam Ottolenghi talks about why specific dishes evoke emotional reactions. Then, Luisa Weiss (@luisaweiss.bsky.social) joins us to talk about her deep connection to German food. Listen wherever you get your podcasts!

Today's episode is a fall cookbook celebration! We're joined by authors Carolina Gelen, Sonoko Sakai and Jody Eddy. Listen at the link below or wherever you get your podcasts! 📖: Clarkson Potter / Knopf / W.W. Norton bit.ly/3JeODnE

"I’m very excited and honored to spread the word of possibly the best chicken dish of all time, and it works great with pork also." Get Bronx-born chef Christian Petroni's recipe for Chicken Scarpariello, from "Parm to Table," here: bit.ly/4onWxtI 📖: Harvest Books

"I came up with this crazy creation around ten years ago at an Italian restaurant I owned in Portland, Oregon ... a unique recipe that is happy to be its own delicious thing." 🍝 Get Joshua McFadden's recipe for Nut Ragu, from "Six Seasons of Pasta," here: bit.ly/42HUSqx

A new episode of The Splendid Table is out now! First, Joshua McFadden joins us to talk about "Six Seasons of Pasta.” Then, Christian Petroni takes us into the heart of Italian-American cooking with “Parm to Table." Listen wherever you get your podcasts! 📖: Artisan Books / Harvest Books

Calling all cookbook lovers! Our monthly cookbook giveaway is live. Enter now at splendidtable.org/cookbook — no purchase necessary!

Chef Ashleigh Shanti's recipe for Leather Britches is her take on a classic green bean dish. You'll need a needle and about 2 feet of darning thread or fishing line! Get the recipe, from her book "Our South: Black Food Through My Lens," here: bit.ly/4n5F6Nz 📖: Union Square & Co. 📷: Johnny Autry

We loved having Anna Ansari on the show earlier this month! Check out her full video interview with Francis over on our YouTube channel, where they discuss the delicious connections that can happen across cuisines: bit.ly/476XOOY

"I wondered what it would be like to line the bread pans with [fig] leaves. It looked amazing and added a great flavor, almost a coconut scent," writes Richard Hart, co-author of "Richard Hart Bread: Intuitive Sourdough Baking." Get the recipe for his Rye Wrapped in Fig Leaves: bit.ly/4oaarzm

On this week's episode, we sit down with two experts at the top of their craft: baker Richard Hart and chef Ashleigh Shanti! Listen here or wherever you get your podcasts: bit.ly/4nInDM2

"I whipped up this beefy broccoli one day after waking up from a deliciously long nap with a violent craving for it," writes Cassie Yeung in "Bad B*tch in the Kitch." 🥩 🥦 Get the recipe for her 30-Minute Beef & Broccoli here: splendidtable.org/story/2025/10/03/30minute-beef-broccoli

This week on the podcast, we’re celebrating new fall cookbooks you need for your kitchen counter with Aleksandra Crapanzano, Anna Ansari and Cassie Yeung. Listen wherever you get your podcasts! 🎧 📖: @scribnerbooks.bsky.social / @dkbooksus.bsky.social / Clarkson Potter

“These delicious yet easy chicken wings are a go-to for calming the brain and restoring the spirit,” writes this week's guest, Evie McGee Colbert.

This week, Francis chats with Evie McGee Colbert about her book ”Does This Taste Funny? Recipes Our Family Loves,” co-authored with her husband, Stephen Colbert. Then, Alex Bleeker and Luke Pyenson chat about their book “Taste in Music: Eating on Tour With Indie Musicians." (1/2)

“Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers,” writes this week’s guest, @NYTCooking’s Genevieve Ko.

It’s (almost) that time of year again! We’re taking your Turkey Confidential questions now. 🍂🦃🍁 This year, our show will bring together Samin Nosrat, @kcrwevan.bsky.social, Vivian Howard, Yossy Arefi and — of course — @francis-lam.bsky.social to answer your holiday cooking questions.

“This was inspired by a knockout dessert I ate at The Harwood Arms in London: a malted treacle tart with a stout caramel sauce. That sauce! I had to find a way to use it,” writes this week’s guest, London-based cookbook author Alexina Anatole.

This week, we’re diving into fall cooking and the beauty of bitter flavors with Genevieve Ko, deputy editor at New York Times Cooking, and London-based cookbook author Alexina Anatole. 🍂 🎧 splendidtable.org/episode/2025/09/19/fall-cooking-and-bitter-flavors-with-genevieve-ko-and-alexina-anatole

✨📚 Take the stress out of back-to-school cooking with this week's show! 🍜 "Instant Ramen Kitchen" author Peter J. Kim helps you turn humble ramen packets into surprisingly elegant meals & "Dad, What's for Dinner?" author David Nayfeld shares his approach to quick, kid-friendly meals.