Splendid Table

"Pasta e fagioli is like the embrace of a friend," Luca Calvani writes in A TUSCAN TABLE, out now from Mitchell Beazley / Octopus Publishing Group. "With the very first spoonful, you immediately realize how much you missed them." Get the full recipe: bit.ly/46NSyke

"These turkey meatballs go out to all the wannabe lentil haters, aka my kids and their friends," Alex MacLaren writes in WE USE WHAT WE HAVE. "I love mixing beans or lentils in with meat to stretch the portion as a budget hack." Get Alex's recipe for Sneaky Turkey Meatballs: bit.ly/3VF9UwE

This week, Eric Ripert visits us in the studio to talk about mindfulness and how he brings it into his cooking. Then, New Yorker cartoonists Roz Chast and Jason Adam Katzenstein talk about the mysteries that reside in the kitchen. PLUS ... a peek inside Francis’ kitchen junk drawer! 😲 bit.ly/4eb0HlX

"I wanted a brownie that tasted like a certain coconut-and-chocolate Girl Scout cookie without that bland cookie getting in the way," Martin Sorge writes in GREAT BAKES. Get his recipe for delicious Coconut-Caramel Brownies: bit.ly/4hLjiHL 📖: @agatepublishing.bsky.social

"Taking a few extra minutes to add ingredients in stages gives you so much more depth," Zena Kamgaing writes in DINNER TIME. Get her recipe for One-Pan Harissa Chicken & Rice: bit.ly/4rPvOcq 📖: @bloomsburybooksuk.bsky.social

"Y’all, this ricotta dip SLAPS!" chef Toya Boudy writes in her new book, COOKING FROM SCRATCH. "Please put a limit on yourself quickly, because as soon as it leaves the oven and you pierce that top golden layer of cheese, it’s over!" 🍋 🧀 Get the full recipe for her Ricotta Dip: bit.ly/4z6gdaG

Dive with us into the everyday food of Hong Kong and New Orleans in our all-new episode, featuring chef Lucas Sin and historian Dr. Ashley Rose Young! 🎧 You can find it here or wherever you get your podcasts: bit.ly/4hwjwRo

Fire up your ovens, because this week's *new* episode is all about Southern and Midwestern baking! First, we catch up with the inimitable Carla Hall. Then, we talk with Martin Sorge, author of GREAT BAKES. Listen here or wherever you get your podcasts: bit.ly/4h38ZNC

Thanksgiving is already creeping up on us! 🦃 We're working on our annual call-in show, Turkey Confidential, and looking for questions to throw at our guests. Record your cooking questions on your phone's voice memo app and submit them here: bit.ly/4r9mcsQ Or, leave a message at 800-537-5252.

Turn peak-season produce into bold, flavorful dishes! 🍅 On this week's encore episode, we talk salsa, sauces and sides with Rick Martínez and Sunny Lee. Listen here or wherever you get your podcasts: bit.ly/4r14CHm

"Provoleta isn’t easy to find in the United States, so grab some run-of-the-mill provolone and cook it in a cast-iron skillet, either on a grill or on the stovetop," Farideh Sadeghin writes in her new cookbook, CHEESY. Get the recipe: bit.ly/4cqh1i2 📖: @chroniclebooks.bsky.social

✨ New episode alert! ✨ This week, former bartender turned culinary historian Bobby Hicks joins us to talk about his passion for retro cooking. Then, we turn to the science behind human taste with Italian scientists Davide Risso and Gabriella Morini. Listen: bit.ly/45TZGub

This week's encore episode, featuring conversations with Peter J. Kim and David Nayfeld, helps take the stress out of back-to-school cooking! 🚌 🍎 Give it a listen here or in your preferred podcast app: bit.ly/4gvBSl0

We’re proud to be a public media program funded in part by listener support. For more than 30 years (and counting!) we've been accessible to everyone, every day, everywhere. No paywalls. You can help us keep things that way. Make a donation at splendidtable.org/give today!

"Romaine, the typical green for [a Caesar] salad, is great, but has nothing going on flavor-wise," Greg Baxtrom writes in NOTHING MATTERS ... BUT DELICIOUS. "Fennel, on the other hand, now, fennel has character." Get the recipe for Fennel Caesar Salad: bit.ly/4hD2fb7 📖: @tenspeedpress.bsky.social

Today's all-new episode brings island flavors and home hacks right to your kitchen! First, Omi Hopper chats with us about her love letter to Puerto Rico and the journey that started it all. Then, we take a trip with Sheldon Simeon to explore the global flavors of Hawaii. 🎧 bit.ly/4zkgdoB

"The only way to know how incredibly good this cake tastes is to go into the kitchen and make it," Sarit Packer and Itamar Srulovich write in HONEY & CO. AT HOME. Get their recipe for Strawberry Ricotta Cakes here: bit.ly/45P4YqG 🍓

These wings from Hugh Mangum's BARBECUE are first marinated overnight in dark soy sauce, oyster sauce, and garlic, then grilled and served with a spicy dipping sauce made of chiles and lime. 🍋‍🟩 Get the full recipe here: bit.ly/4zbzOr2 📖: @phaidonpress.bsky.social

This delicious grilled green bean recipe from Pat Martin calls for two teaspoons of his Memphis-Style Seasoning. 🧂 🧅 🧄 🌶️ Find the full recipe here: bit.ly/3U99FsK

We went deep into the archives for this week's encore episode, which is all about the art of the cookout! 🔥 Listen here or in your favorite podcast app for our conversations with Nick Leighton, Leah Bonnema, Sarit Packer, Itamar Srulovich, and Pat Martin: bit.ly/4g2QxEd

Take a summer road trip with us! 🚗 Our new episode series visits our archives to explore the people, places, and flavors that define destinations across the globe. Each episode is a passport to a new culinary adventure! Listen at splendidtable.org/roadtripping or in your favorite podcast app.

This week's *new* episode is like a mini vacation! ✈️ 🧳 We chat with award-winning food writer Georgina Hayden and author/chef Nichole Accettola, with "stops" in Denmark, Sweden, England, and Cyprus! Listen here or wherever you get your podcasts: bit.ly/4fVNdvF

This week's encore episode is filled with great ideas and recipes! First, Casey Elsass tells us how to be the best guest ever, from arriving prepared to bringing show-stopping dishes. Then, Peter Som teaches us how to host with flair. Listen here or wherever you get your podcasts: bit.ly/4vQ0pXW

"The acidity of the marinated squash cuts through the richness of the meat," Abra Berens writes in RUFFAGE. "If you want to avoid stove work, cook the mushrooms and squash on the grill." Get the recipe for Summer Squash Escabeche: bit.ly/3Z6snQt 📖: @chroniclebooks.bsky.social

Beat the July heat with our latest encore episode! ☀️ First, award-winning author and farmer Abra Berens helps you make the most of your summer produce. Then, we head to NYC to hang out with chef Jiho Kim at his restaurant, Joomak. Listen here or wherever you get your podcasts: https://bit.ly/4vullU5

"For ease, I’m using canned butter beans here, so that all that needs to be made is the hearty sauce to accompany them," Marina Georgallides writes in EAT LIKE A GREEK about her recipe for Gígantes Pláki (Greek Baked Beans). Get the full recipe here: bit.ly/3Tjc3g2

"Instead of leaving it whole like a pig in a blan­ket, [this] hot dog–filled pastry is sliced and twisted to form the shape of a flower before being topped with sesame seeds and scallions," Farideh Sadeghin writes in THE HOT DOG COOKBOOK. Get the recipe: bit.ly/4eLgCbs 📖: @workmanpub.bsky.social

"Every form of food in America is the result of something that came from somewhere else." Check out Francis on @cbssundaymorning.bsky.social recent America at 250 special! He talks about how the country is a melting pot of foods and highlights the rise of Viet-Cajun cuisine. bit.ly/4v6DKpC

"I scaled this recipe back to use 5 pounds of chicken, which may still seem like a lot ... but the Arab in me cannot tell you to make less," Mariam Daud (aka MariYUM) shares in their debut cookbook, I SLEEP IN MY KITCHEN. Get the recipe: bit.ly/4xWgtJQ 📖: Clarkson Potter

"This is a summer dish to make your own," our managing producer @salswift.bsky.social says of Georgina Hayden's Tomatoey Greek Greens. "Essentially, you are slowly cooking seasonal vegetables in oil and tomatoes." Get the recipe, from MEDESQUE: bit.ly/4vGUXau 📖: @bloomsburybooksus.bsky.social

Chewy amaretti always hit the spot 👌

Episodes worthy of a marathon listen! In our new Culinary Masters collection, we revisit interviews with some of the people who have fundamentally changed how many of us cook and think about food. You can find them here or wherever you listen to podcasts: bit.ly/3SoPKW1

"Though its exact origins are debated, this unique sweet and savoury sandwich ... is now a ubiquitous sight on the streets of Seoul, and an iconic street food breakfast to fuel busy mornings," Julian Kim writes in A DAY IN SEOUL. 🥪 Get Julian's full recipe for Gilgeori Toast: bit.ly/4w94iYl

Hello, dessert lovers! 🍰 🍪 🥧 Did you know when you subscribe to our email list, you get a sweet treat recipe in your inbox once a month? Visit splenditable.org to sign up. 📚: Hetal Vasavada | Natasha Pickowicz | Carla Hall | Shauna Sever

"Bacalaítos are crispy, greasy, salty, and my absolute favorite fritura (fried food)," Monti Carlo writes in SPANGLISH. "They are made by frying scoops of a savory batter dotted with salted codfish." Get the full recipe here: bit.ly/4ouCPOa 📖: @simonelement.bsky.social

"A few years after I started Thum and Thum, this laab taco was born, a product of my love for both Lao food and LA’s taco culture," @saengdouangdara.bsky.social writes in his new cookbook, THE LAO KITCHEN. Get the full recipe: bit.ly/4glZYAb 📖: @tenspeedpress.bsky.social

This week, Monti Carlo talks about her visit home to Puerto Rico after years away, and how her roots shape her approach to cooking traditional dishes. Then, we get into the spicy, savory, sticky food of Laos with Saeng Douangdara. Listen wherever you listen to podcasts! bit.ly/4osbqfQ

"This dish, also known as chahan, uses leftover rice and cooks hot — and fast," Tadashi Ono and Harris Salat write in their new cookbook, JAPANESE COMFORT COOKING. 🍚 Get their full recipe for Tamago Yaki Meshi (Egg Fried Rice): bit.ly/4vAwBhZ 📖: @tenspeedpress.bsky.social

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