On this week's encore episode, hear from two longtime restaurant critics: Bill Addison of The Los Angeles Times, and Iowa-based Wini Moranville. You can listen here or wherever you listen to podcasts. 🎧 bit.ly/4eaFhoh

This garlic shrimp dish by @chefjoseandres.bsky.social will have you cooking like a Spaniard! Get the recipe for Gambas al Ajillo — from SPAIN MY WAY — here: bit.ly/4vmTmWz 📖: @eccobooks.bsky.social

"This one’s for the sweet potato lovers," Alana Kysar writes in her new cookbook, ALOHA VEGGIES. Get the full recipe for Roasted Miso Sweet Potato with Pumpkin Seeds: bit.ly/4x6EPQH 📖: @tenspeedpress.bsky.social

In our show's early days, our co-creator Lynne Rossetto Kasper talked with the legendary Anthony Bourdain about his adventurous travels, his definition of “perfect meals,” and how his Food Network series came to exist. Re-visit that chat with Tony wherever you listen to podcasts: bit.ly/3S29pL4

We’ve shared the mic with some of the world's greatest culinary minds for 30+ years. In our new Culinary Masters episode series, we’re re-airing some of those conversations. This week, revisit our discussion with Dr. Jessica B. Harris, a culinary historian and scholar of African food: bit.ly/42WKniY

For decades, we’ve been sitting down with some of the greatest culinary minds. Now, we’re re-sharing a few of those remarkable conversations as part of our new Culinary Masters episode series. Re-visit our chat with Madhur Jaffrey here or wherever you get your podcasts: bit.ly/3PSgehC

New episode this week! We spend an hour with award-winning chef and author @chefjoseandres.bsky.social talking about his illustrious career, his world travels, and his love of regional Spanish cooking, its products, and its people. Listen wherever you get your podcasts! bit.ly/4dpxdAW

This roasted pepper dip from Benoît Castel can be stored in an airtight jar in the fridge for up to a week. Try it on toasted bread. 🥖 Add it to your next veggie platter. 🥒 Spread some in a sandwich. 🥪 Get the full recipe — from THE SEASONAL PANTRY — here: bit.ly/4wLc6AQ

Subscribe to our emails to get recipes like these in your inbox every week! Plus, once a month we also send a sweet treat recipe. Visit splenditable.org to sign up. 📚: Sam Sifton | Phoebe Lapine | Melissa Clark 📸: David Malosh | Haley Hunt Davis | Eric Wolfinger

This month, we’re highlighting some of the most iconic people in the food world in a special collection called Culinary Masters. 🎧 Join us as we revisit interviews with people who fundamentally changed how many of us cook and think about food — like the great Jacques Pépin. bit.ly/4dxmiUz

"Use the freshest almonds you can find to give these cookies their due," @domenicacooks.bsky.social writes in her new cookbook. 🍪 Get Domenica's full recipe for Sardinian Amaretti — from ITALIAN COOKIES: AUTHENTIC RECIPES AND SWEET STORIES FROM EVERY REGION — here: bit.ly/3RyniAl

"These beans are a favorite dish I make at Ci Siamo, but this is the same way I cook them at home," Hillary Sterling writes in her new cookbook, AMMAZZA! Get her recipe for Creamy Parmigiano-Braised Beans: bit.ly/42YHaz9 📖: @scribnerbooks.bsky.social

Our newest episode is a taste of Italy! 🇮🇹 First, Hillary Sterling talks about how her obsession with Italian cooking began and what it takes to get an exquisite dish on the table. Then, Domenica Marchetti talks Italian cookies, from soft macaroons to crunchy amaretti. Listen: bit.ly/4dlTVZE

This month, we’re highlighting some of the most iconic people in the food world in a special collection called Culinary Masters. 🎧 Join us as we revisit interviews with people who changed how many of us cook and think about food! This week is the one and only Martin Yan. Listen here: bit.ly/4tNhEJ3

"Since asparagus is one the stars of the spring season, I like quickly roasting until it’s perfectly tender and then spooning on this light spring jacket of a Parmesan sauce," Dan Pelosi writes in LET'S PARTY. You can find his recipe for Roasted Asparagus with Parmesan Sauce here: bit.ly/4d8DDUO

This month, we’re highlighting some of the most iconic people in the food world in a special collection called Culinary Masters. 🎧 Join us as we revisit interviews with people who changed how many of us cook and think about food! This week is the iconic Claudia Roden. Listen here: bit.ly/4n2Sy6y

We've got a new episode for you today! First, Dan Pelosi tackles your cooking questions. Then, Rawlston Williams gives us an in-depth look at the diverse culinary traditions you'll find in Caribbean cooking. Listen here or in your favorite podcast app! bit.ly/48pL4Ey

"Also known as torta sbrisolona, the name of this cookie roughly translates to 'crumbly cake,'" @domenicacooks.bsky.social writes in her new cookbook, ITALIAN COOKIES. "It was eaten as a snack to revive [farmers] after a long morning of work." Get the full recipe: bit.ly/3OOWg6Y

Scott Clark and Betsy Andrews describe their Seasonal Herb Salad "like you ran through the garden with a weed whacker." The key to success is their delicious Hippie Vinaigrette! Get the full recipe, from COASTAL (@chroniclebooks.bsky.social), here: bit.ly/3ORANKD

For this delicious tostada dish, from VITAMINA T by Jorge Gaviria, "boiled beets are tossed in a smoky-sweet-savory peanut-based salsa macha and rounded out with pickled red onions for an explosive finish." Get the full recipe: bit.ly/4sxhqnS 📖: Clarkson Potter

"Together, the tender chocolate cake, coconut custard, and dark chocolate cream cheese frosting taste like heaven," Tanya Bush writes in WILL THIS MAKE YOU HAPPY. Get the full recipe for Dark Chocolate & Toasted Coconut Birthday Cake: bit.ly/3QkYmf9 📖: @chroniclebooks.bsky.social

New episode! 🎧 This week, Jorge Gaviria gives us a lesson on delicious masa-based Mexican street foods. Then, Tanya Bush talks about her new memoir-cookbook, which documents a year of experimental baking and living. Listen here or wherever you listen to podcasts! bit.ly/4t2onyd

"Despite Somalia’s long coastline, seafood has not traditionally been a big part of the Somali diet outside of coastal towns," Ifrah F. Ahmed writes in SOOMAALIYA. "More recently, interest in seafood consumption is growing." Get Ifrah's recipe for Mallaay Qumbe (Coconut Fish Curry): bit.ly/4t1Ss1c

In this week's throwback episode, we're on the road to celebrate our 30th anniversary, live from Los Angeles in partnership with LAist! Listen at the link below or wherever you get your podcasts. 🎧: bit.ly/4toWFeW 📸: Louis Felix

"One of the few ways my fish-hating sister would eat the stuff was when my mom roasted fillets in a tahini sauce and topped them with fried pine nuts and parsley (a favorite Lebanese preparation)," Ham El-Waylly writes in his new cookbook: HELLO, HOME COOKING. Get the recipe here: bit.ly/3OaIsDq

"I have learned the hard way, again and again, to always get insurance," Ella Quittner writes in OBSESSED WITH THE BEST (@harpercollins.bsky.social. "That’s where the dusting of microplaned cheese comes into play on these crispy smashed potatoes." 🥔 🧀 Get the recipe here: bit.ly/414ekMV

On our latest episode, we chat with Ham El-Waylly about nostalgic dishes inspired by his international upbringing. Then, food writer Ella Quittner talks about her obsessive search for perfect techniques to make the very best recipes. Listen here or wherever you get your podcasts: bit.ly/4lXdKKp

“A seasoned tomato base spiced with curry powder gives this rice its orange-red color,” Ozoz Sokoh writes in CHOP CHOP: COOKING THE FOOD OF NIGERIA. Get Ozoz's recipe for Classic Nigerian Jollof Rice: bit.ly/3PtX6pE

“I won’t touch the ‘sweet-versus-salty-grits’ debate, so I made these banana grits that combine a bit of both,” Eric Adjepong writes in GHANA TO THE WORLD. 🍌 🍤 Get the full recipe: bit.ly/4t3BE9w

We’re all about the delicious foods of Ghana and Nigeria on this week's encore episode! First, Eric Adjepong talks about his take on traditional Ghanian dishes. 🇬🇭 Then, Ozoz Sokoh brings us into the world of Nigerian cuisine. 🇳🇬 Listen at splendidtable.org or in your preferred podcast app.

"Think of this bowl as a starter niboshi ramen," Sho Spaeth writes in his new cookbook, HOMEMADE RAMEN. "Niboshi are infused into the stock, tare, and an aromatic oil." 🍜 Get Sho's full recipe for Pork, Chicken, and Niboshi Shoyu here: bit.ly/475hTpy 📖: @wwnorton.com

This week, we get into the history, craft and techniques of homemade ramen with the brilliant Sho Spaeth. 🍜 We talk about its origins in Japan, its introduction to the U.S. and the rise of what we know as instant ramen. Listen here or wherever you get your podcasts: bit.ly/4blGiIK

It's giveaway time! 📚 Sign up for our free Weeknight Kitchen newsletter for a chance to win a copy of WE FANCY by Jerrelle Guy. You'll get new recipes delivered straight to your inbox each week *and* you'll be entered into a random drawing. Visit splendidtable.org/cookbook to subscribe!

"This aromatic bread is made with a combination of bread flour and masa harina, which gives it a wonderful corn-y flavor." 🍞 Get the full recipe for Masa-Honey Toasting Bread — from THE KING ARTHUR BAKING COMPANY BIG BOOK OF BREAD (@simonelement.bsky.social) — here: bit.ly/4lhHXUp

This recipe from food superstar and philanthropist Jamie Oliver's latest cookbook — EAT YOURSELF HEALTHY (@flatironbooks.bsky.social) — combines crispy phyllo with creamy beans, tuna, harissa and sweet dried apricots. Get it here: bit.ly/4ldTQe0

On our newest episode, we’re joined in the studio by food superstar and philanthropist Jamie Oliver! You can find the episode at the link below or wherever you get your podcasts. We also have a full video version of the episode over on our YouTube channel. 📹 https://bit.ly/40941qr

Sign up for our free Weeknight Kitchen newsletter for a chance to win a copy of Samin Nosrat's GOOD THINGS! You get yummy recipes delivered straight to your inbox each week *and* are entered into the drawing. Subscribe: www.splendidtable.org/cookbook

“An Italian contorno that combines two of our favorite things: perfectly prepared beans and cooked greens," Clare de Boer, Jessica Shadbolt and Annie Shi say about their recipe for Ceci and Cavolo Inzimino. Get their recipe, from THE KING COOKBOOK: bit.ly/40utSZY 📖: flatironbooks.bsky.social

Step back into time for our 30th anniversary show in Indianapolis! In this episode, Francis chats with: • Martha Hoover of Cafe Patachou • Samir Mohammad of 9th Street Bistro • Zoë Taylor of Borage • Isaac Roman & Thomas Hayes of Rene's Bakery • Eater correspondent Brian Garrido 🎧 bit.ly/4tJHw92

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