Splendid Table
@splendidtable.org
Weekly radio show and podcast for curious cooks and eaters, hosted by @francis-lam.bsky.social. Celebrating 30 years!
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
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
November 18, 2025 at 4:50 PM
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
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!
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!
November 7, 2025 at 10:40 PM
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!
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
📖: Clarkson Potter / Knopf / W.W. Norton
bit.ly/3JeODnE
October 24, 2025 at 10:08 PM
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
📖: 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
Get Bronx-born chef Christian Petroni's recipe for Chicken Scarpariello, from "Parm to Table," here: bit.ly/4onWxtI
📖: Harvest Books
October 22, 2025 at 5:14 PM
"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
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
Get Joshua McFadden's recipe for Nut Ragu, from "Six Seasons of Pasta," here: bit.ly/42HUSqx
October 20, 2025 at 5:09 PM
"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
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
📖: Artisan Books / Harvest Books
October 17, 2025 at 8:14 PM
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
📖: Artisan Books / Harvest Books
Calling all cookbook lovers! Our monthly cookbook giveaway is live. Enter now at splendidtable.org/cookbook — no purchase necessary!
October 17, 2025 at 7:54 PM
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
📖: Union Square & Co.
📷: Johnny Autry
October 16, 2025 at 9:27 PM
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
📖: 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
Francis Lam Chats With Anna Ansari About the Silk Road, Green Noodles and Iranian Sweets
In this segment from "The Splendid Table," host Francis Lam chats with author Anna Ansari about her new book "Silk Roads: A Flavor Odyssey." The book traces flavors from Baku to Beijing and the delicious connections across cuisines.
youtu.be
October 14, 2025 at 4:53 PM
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
October 14, 2025 at 1:14 AM
"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
October 10, 2025 at 7:48 PM
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
October 8, 2025 at 7:52 PM
"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
📖: @scribnerbooks.bsky.social / @dkbooksus.bsky.social / Clarkson Potter
October 3, 2025 at 9:06 PM
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
📖: @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.
September 30, 2025 at 3:39 PM
“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)
Then, Alex Bleeker and Luke Pyenson chat about their book “Taste in Music: Eating on Tour With Indie Musicians."
(1/2)
September 26, 2025 at 10:14 PM
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)
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.
September 25, 2025 at 4:00 PM
“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 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.
September 24, 2025 at 2:48 PM
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 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.
September 22, 2025 at 10:50 PM
“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
🎧 splendidtable.org/episode/2025/09/19/fall-cooking-and-bitter-flavors-with-genevieve-ko-and-alexina-anatole
September 19, 2025 at 6:51 PM
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
🎧 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.
🍜 "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.
August 22, 2025 at 6:41 PM
✨📚 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.
🍜 "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
🎧 splendidtable.org/episode/2025/08/08/summer-baking-with-nicole-rucker-and-eileen-gannon
August 8, 2025 at 4:47 PM
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
🎧 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
Listen to our latest episode: splendidtable.org/episode/2024/08/16/garden-to-plate-delicious-summer-recipes-and-cooking-ideas
August 1, 2025 at 9:48 PM
☀️ 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
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.
🍽️ 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.
July 28, 2025 at 2:51 PM
🎉 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.
🍽️ 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!
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!
July 11, 2025 at 5:57 PM
☀️ 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!
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.
July 8, 2025 at 1:23 PM
“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.