"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.

This week, we've got summer baking tips and tricks from two incredible bakers: cookbook author and star baker Nicole Rucker and State Fair champ Eileen Gannon. 🎂 🏆 🎧 splendidtable.org/episode/2025/08/08/summer-baking-with-nicole-rucker-and-eileen-gannon

☀️ Brighten your summer with farm-to-table cooking ideas from Chef Ashley Christensen and a modern take on hippie food with Jess Damuck. Listen to our latest episode: splendidtable.org/episode/2024/08/16/garden-to-plate-delicious-summer-recipes-and-cooking-ideas

🎉 Ready to be the ultimate guest AND host? 🍽️ This week, Casey Elsass — author of “What Can I Bring” — shares his secrets to being the ultimate guest, from arriving prepared to bringing show-stopping dishes like his Mosaic Jell-O.

☀️ Get ready to beat the heat with two incredible guests on our latest episode! First, award-winning author and farmer Abra Berens — author of Ruffage, Grist, and Pulp — is here to answer ALL your burning questions about making the most of your summer produce. Too much zucchini? She's got ideas!

“A great way to kick off the start of barbecue season, these lively skewers pack a lot of flavor. Taking a cue (wink) from Northern Chinese barbecue, we dust the skewers in a fennel seedy spice blend when they come off the grill,” write Kismet chefs Sara Kramer and Sarah Hymanson.

🌴 What makes the food of South Florida so unique? 🍽️ Find out in our latest episode, when we make a 30th anniversary tour stop in Tampa 🎉 to visit with some very special guests:

Hear more from Iowa-based restaurant critic Wini Moranville – author of “Love is My Favorite Flavor” and the Substack “Dining Well in DSM” — in our recent episode: splendidtable.org/episode/2025/06/13/life-of-a-restaurant-critic-with-bill-addison-and-wini-moranville

Explore modern food and culture from two popular cuisines on this week’s show, featuring acclaimed food writer Khushbu Shah and "Koreaworld" authors Deuki Hong and Matt Rodbard! 🎧 splendidtable.org/episode/2024/06/21/amrikan-with-khushbu-shah-and-koreaworld-with-matt-rodbard-and-deuki-hong

This week, we're diving deep into the art of restaurant criticism with TWO incredible food writers! First up, we chat with Bill Addison, the esteemed restaurant critic for @latimes.com. Then, we head to the Midwest to hear from Wini Moranville, a talented critic based in Des Moines, Iowa.

🌱✨ GINGER BEAN CHOWCHOW ✨🌱 Ever tasted summer in a spoonful? This tangy, crunchy, ginger-kissed relish is the secret weapon your soup beans & cornbread have been waiting for. Yes, it’s beans on beans 🫘 — and trust us, it’s a pure delight. ✨

“A doobie is kind of like a cobbler, but it’s more akin to sweet dumplings,” writes Gullah Geechee Chef-Farmer Matthew Raiford. “Once you take a bite, you’ll taste summer for real.”

🍴📻 Love stories about food, culture, and community? The Splendid Table has been serving them up for 30 years — and public media needs your support to keep going. 💥 Your gift is doubled in June thanks to a generous match from the APM Board of Trustees! 💥 🎧 Give today: splendidtable.org/give

☀️🍓🫛 Explore the tastes of June on this week’s show with Gullah Geechee Chef-Farmer Matthew Raiford, Native Alaskan fisherwoman Melanie Brown, and “Victuals: An Appalachian Journey, with Recipes” author Ronni Lundy. 🎧 splendidtable.org/episode/2021/06/11/3-junes

🌱🥗Seasonal Herb Salad🫛🌿 “This salad is a visceral experience, like you ran through the garden with a weed whacker. Made up of pieces of fresh herbs that are just shy of being too big to eat, it’s a wild and reckless bowl of green with a sexy crunch,” writes Scott Clark in his new cookbook, Coastal.

🎧 Listen to our full episode with Jamie Powers of Deluxe Bakery and other special guests, recorded live as part of our 30th anniversary tour, at splendidtable.org/episode/2025/05/30/celebrating-30-years-live-from-iowa-city With thanks to our friends at Iowa Public Radio!

🎧 Listen to our full episode with Shae and Anna Pesek of Over the Moon Farm and other special guests, recorded live as part of our 30th anniversary tour, at splendidtable.org/episode/2025/05/30/celebrating-30-years-live-from-iowa-city With thanks to our friends at @iowapublicradio.org!

This week on The Zest, Lam discusses how his Chinese-American upbringing helped him learn to talk about food on the radio.

🎉 🌽 This week, we're diving deep into the heartland's food scene! 🌾🍞 Hear from Shea and Anna Pesek of Over the Moon Farm and T.D. Holub of The Garden Oasis Farm as they share their personal stories of farm life — from overcoming agricultural challenges to building sustainable practices.

🌶️✨ Need a last-minute brunch idea? Try Gena Hamshaw’s Saucy Stovetop Tortillas with Pinto Beans & Spinach! Crispy tortillas, savory beans, fresh spinach, and a splash of enchilada sauce — all finished with your favorite toppings (think sour cream, jalapeños, cheese, salsa, guacamole 🧀🍅🥑…the works!).

Food will always connect us – across cultures, languages, countries, and generations. When you support The Splendid Table, you ensure this public media program will always be by your side to inspire you in the kitchen and expand your culinary and cultural horizons.

The brightness and color of the pasta with the meatiness of the scallop can’t be beat in Jennifer Bushman’s recipe for Scallops and Kelp Pesto. You might want to add fresh greens or arugula to toss in the pasta to add texture and dimension.

It’s seafood week! Aquaculture advocate Jennifer Bushman and ‪NYT‬’s Genevieve Ko join Francis to share their favorite tips for cooking seafood at home. Listen: splendidtable.org/episode/2021/04/09/real-world-seafood-cooking-with-genevieve-ko-and-jennifer-bushman

Matching gift alert! This month, we have a $30,000 match from the American Public Media Board of Trustees, which means your support of The Splendid Table will go twice as far. Double your impact and power the future of The Splendid Table with a gift today. Go to splendidtable.org/give

🥬 🥓 Take your Caesar salad to a whole new level with Jodi Moreno’s recipe for Celery Caesar Salad with Bacon Breadcrumbs from her new cookbook, “Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking” splendidtable.org/story/2025/05/21/celery-caesar-salad-with-bacon-breadcrumbs

Matching gift alert! This month, we have a $30,000 match from the American Public Media Board of Trustees, which means your support of The Splendid Table will go twice as far. Double your impact and power the future of The Splendid Table with a gift today. Go to splendidtable.org/give

Eliot's Breakfast Parsnips “Master organic gardener Eliot Coleman made these parsnips for me one cold spring Vermont morning with monster-sized roots dug from under the snow-covered ground,” writes this week’s guest Deborah Madison in her classic cookbook, “The New Vegetarian Cooking for Everyone.”

Spend an hour with Deborah Madison — author of the classic “Vegetarian Cooking for Everyone” — on this week’s show. She chats with Francis about her pioneering restaurant Greens and her study of Buddhism, then she answers your cooking questions.

“My dad loved salmon, and during the last few years of his life, he’d have lunch with me at home. ‘Fish on Fridays’ was a weekly ritual and this quick-to-assemble dish, with its sweet-sharp citrussy marination, was one of his favorites,” writes Roopa Gulati in her new cookbook, “Indian Kitchens.”

The Splendid Table has been a public media program since day one, and right now funding for public media is at risk. Take action and ensure The Splendid Table is around for the next generation! Donate today at splendidtable.org/give

Listen to our full episode with Yasuaki Saito and other special guests, recorded live in Seattle with KUOW as part of our 30th anniversary tour, wherever you get your podcasts! 🎧: splendidtable.org/episode/2025/05/09/celebrating-30-years-live-from-seattle

Listen to our full episode with Tan Vinh and other special guests, recorded live in Seattle with KUOW as part of our 30th anniversary tour, wherever you get your podcasts! 🎧: www.splendidtable.org/episode/2025...

We're back on the road for our 30th anniversary! This week, we’re bringing you an eventful night in Seattle in partnership with @kuow.org. Guests include Valerie Segrest, Jeremy Thunderbird, Tan Vinh, Melissa Miranda, Yasuaki Saito, and Janet Becerra. 🎧: www.splendidtable.org/episode/2025...

“She believed in me so much in a way that I didn’t really understand.” The @nytimes.com food journalist Priya Krishna ’13 credits professor Faith Beasley and her mentorship as a driver for Krishna’s career in food writing, via the @splendidtable.org.

“When you’re in a time pinch, this pizza is possibly the best way to use puff pastry." Get the recipe — from Jessica Merchant’s new cookbook, “Easy Everyday” — here: splendidtable.org/story/2025/05/07/weeknight-white-pizza

Tampa! Join us for a live show on Sunday, June 1 at New Tampa Performing Arts Center. Francis will be joined by some very special guests to look at the Tampa food scene, both past and present. Co-produced with our friends at @wusf.org. Get tickets at wusf.org/splendidtable.

Matching gift alert! This month, we have a $30,000 match from the American Public Media Board of Trustees, which means your support of The Splendid Table will go twice as far. Double your impact and power the future of The Splendid Table with a gift today. Visit splendidtable.org/give to donate.

The best mango in the world? 🥭Listen to our full conversation with @nezhukumatathil.bsky.social, author of “Bite By Bite: Nourishments and Jamborees,” at splendidtable.org/episode/2024/05/24/summer-reading-with-aimee-nezhukumatathil-sara-b-franklin

Biographer Sara B. Franklin recounts the story behind Julia Child’s classic cookbook in this week’s encore episode. Listen here or wherever you get your podcasts: splendidtable.org/episode/2024/05/24/summer-reading-with-aimee-nezhukumatathil-sara-b-franklin

Get that summer reading list going! 📚 In this week’s encore episode, we chat with @nezhukumatathil.bsky.social about her book “Bite By Bite: Nourishments and Jamborees” and Sara B. Franklin, author of “The Editor: How Publishing Legend Judith Jones Shaped Culture in America.” 🎧: bit.ly/42Hnj8o

Find Hetty McKinnon’s recipe for Life-Changing Udon — from Priya Krishna’s cookbook “Priya's Kitchen Adventures: A Cookbook for Kids” — at splendidtable.org/story/2024/05/03/lifechanging-udon-with-softboiled-egg-hot-soy-sauce-and-black-pepper

“This dish is the ultimate mash-up between two gold-standard salads.” Get Eden Grinshpan’s recipe for Creamy Feta Wedge Salad With Garlicky Bread Crumbs and Mint — from “Tahini Baby: Bright, Everyday Recipes That Happen to Be Vegetarian” — at bit.ly/3YnOfYg! 📖: @penguinrandomhouse.bsky.social