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Splendid Table @splendidtable.org · 29/09/2026

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

collage featuring photos of host Francis Lam, chef Lucas Sin, and historian Dr. Ashley Rose Young

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Splendid Table @splendidtable.org · 14/09/2026

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

collage featuring photographs of Carla Hall and Martin Sorge

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Splendid Table @splendidtable.org · 10/09/2026

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.

photograph of Splendid Table host Francis Lam. Behind him, peeking over his shoulder, is a stuffed turkey wearing a goofy expresion

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Splendid Table @splendidtable.org · 09/09/2026

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

photo collage featuring images of Rick Martinez and Sunny Lee

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Splendid Table @splendidtable.org · 04/09/2026

"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

photograph of prepared Grilled Provolone with Olive Chimichurri

book cover of CHEESY by Farideh Sadeghin

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Splendid Table @splendidtable.org · 01/09/2026

✨ 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

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Splendid Table @splendidtable.org · 25/08/2026

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

collage featuring photos of Peter J. Kim, David Nayfeld, and Splendid Table host Francis Lam

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Splendid Table @splendidtable.org · 24/08/2026

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!

photograph of The Splendid Table creator and producer Sally Swift with host Francis Lam and producer Erika Romero

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Splendid Table @splendidtable.org · 21/08/2026

"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

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Splendid Table @splendidtable.org · 14/08/2026

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

collage featuring professional photos of Omi Hopper and Sheldon Simeon

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Splendid Table @splendidtable.org · 14/08/2026

"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 🍓

photograph of prepared Strawberry Ricotta Cakes

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Splendid Table @splendidtable.org · 12/08/2026

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

photograph of prepared Hawker Wings from Hugh Mangum's BARBECUE

book cover for Hugh Mangum's BARBECUE cookbook

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Splendid Table @splendidtable.org · 11/08/2026

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

photograph of prepared Grilled Green Beans with Memphis Dry Rub

book cover for Pat Martin's "Life of Fire" cookbook

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Splendid Table @splendidtable.org · 11/08/2026

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

photo collage featuring photos of Nick Leighton, Leah Bonnema, Sarit Packer, Itamar Srulovich, and Pat Martin

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Splendid Table @splendidtable.org · 05/08/2026

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.

graphic that features the headshots of all of the chefs and guests featured in The Splendid Table's "Road Tripping" episode series

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Splendid Table @splendidtable.org · 27/07/2026

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

collage with photographs of Georgina Hayden and Nichole Accettola

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Splendid Table @splendidtable.org · 21/07/2026

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

collage featuring photos of Casey Elsass and Peter Som

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Splendid Table @splendidtable.org · 15/07/2026

"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

photograph of prepared Summer Squash Escabeche

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Splendid Table @splendidtable.org · 14/07/2026

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: bit.ly/4vullU5

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Splendid Table @splendidtable.org · 09/07/2026

"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

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Splendid Table @splendidtable.org · 08/07/2026

"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

Photograph of prepared hot dog flowers, from Farideh Sadeghin's cookbook

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Splendid Table @splendidtable.org · 05/07/2026

"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

youtu.be

Sunday Morning: "These United States - America at 250"

Host Jane Pauley celebrates America at 250. Featured: The Founding Fathers; driving historic Route 66; the Essential American Songbook; a melting pot of cuisine; the ERA; the transcontinental railroad; fireworks; and Larry David's skewed take on America...

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Splendid Table @splendidtable.org · 02/07/2026

"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

photo of prepared chicken shawarma wraps

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Splendid Table @splendidtable.org · 01/07/2026

"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

photograph of prepared Tomatoey Greek Greens

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Reposted by Splendid Table

domenicacooks @domenicacooks.bsky.social · 15/05/2026

Chewy amaretti always hit the spot 👌

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Splendid Table @splendidtable.org · 28/06/2026

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

graphic featuring photos of the chefs featured in the Culinary Masters collection: Claudia Roden, Jacques Pepin, Anthony Bourdain, Madhur Jaffrey, Martin Yan, and Jessica B. Harris.

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Splendid Table @splendidtable.org · 26/06/2026

"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

photograph of prepared Korean Street Toast, from Julian Kim's cookbook

the cover of Julian Kim's cookbook, A DAY IN SEOUL

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Splendid Table @splendidtable.org · 24/06/2026

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

photograph of prepared orange, almond and date bites from Hetal Vasavada's cookbook

photograph of prepared Fennel, Chocolate and Hazelnut Spears

Photograph of prepared Strawberry Cake by Carla Hall

Photograph of prepared Frosted Snickerdoodle Bars

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Splendid Table @splendidtable.org · 20/06/2026

"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

Photograph of prepared Bacalaítos, from Monti Carlo's new cookbook

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Splendid Table @splendidtable.org · 17/06/2026

"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

photograph of prepared laab tacos, from THE LAO KITCHEN

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Splendid Table @splendidtable.org · 12/06/2026

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

collage featuring photographs of Monti Carlo and Saeng Douangdara

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Splendid Table @splendidtable.org · 11/06/2026

"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

photograph of prepared Japanese fried rice

book cover for Tadashi Ono and Harris Salat's cookbook

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Splendid Table @splendidtable.org · 08/06/2026

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

photograph of a table setting at a restaurant, with two hands cutting into a plate of food

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Splendid Table @splendidtable.org · 07/06/2026

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

photograph of prepared garlic shrimp as seen in Jose Andres' cookbook

book cover for Jose Andres' SPAIN MY WAY

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Splendid Table @splendidtable.org · 04/06/2026

"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

photograph of prepared Roasted Miso Sweet Potato with Pumpkin Seeds, from Alana Kysar's cookbook ALOHA VEGGIES

cover of Alana Kysar's cookbook ALOHA VEGGIES

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Splendid Table @splendidtable.org · 04/06/2026

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

Graphic featuring a photo of Anthony Bourdain with copy that reads: "The Splendid Table Culinary Masters Collection: Anthony Bourdain"

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Splendid Table @splendidtable.org · 28/05/2026

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

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Splendid Table @splendidtable.org · 25/05/2026

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

photograph of renowned chef Madhur Jaffrey

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Splendid Table @splendidtable.org · 24/05/2026

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

photograph of chef and author Jose Andres

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Splendid Table @splendidtable.org · 22/05/2026

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

Photograph of prepared roasted pepper dip spread atop slices of toasted bread

book cover of Benoît Castel's new cookbook, THE SEASONAL PANTRY

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Splendid Table @splendidtable.org · 21/05/2026

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

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Splendid Table @splendidtable.org · 20/05/2026

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

graphic featuring a photograph of great French chef Jacques Pepin

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Splendid Table @splendidtable.org · 14/05/2026

"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

Photograph of prepared Sardinian Amaretti cookies, from Domenica Marchetti's cookbook

book cover for Domenica Marchetti's cookbook, ITALIAN COOKIES

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Splendid Table @splendidtable.org · 12/05/2026

"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

photograph of prepared Creamy Parmigiano-Braised Beans, from Hillary Sterling's cookbook

the book cover for Hilary Sterling's cookbook, "AMMAZA!"

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Splendid Table @splendidtable.org · 09/05/2026

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

headshots of chef Hillary Sterling, author Domenica Marchetti, and host Francis Lam

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Splendid Table @splendidtable.org · 05/05/2026

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

graphic featuring a photograph of chef Martin Yan with copy that reads: The Splendid Table Culinary masters Collection

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Splendid Table @splendidtable.org · 30/04/2026

"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

photograph of prepared roasted asparagus with parmesan sauce, from Dan Pelosi's cookbook LET's PARTY

book cover for Dan Pelosi's book LET'S PARTY

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Splendid Table @splendidtable.org · 29/04/2026

Graphic featuring a photo of chef Claudia Roden with copy that reads: The Splendid Table Culinary Masters Collection"

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Splendid Table @splendidtable.org · 24/04/2026

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

photo collage featuring headshots of cookbook author Dan Pelosi and Brooklyn-based chef Rawlston Wiliams

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Splendid Table @splendidtable.org · 23/04/2026

"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

photograph of prepared sbrisolona, aka "crumbly cake," from Domenica Marchetti's cookbook ITALIAN COOKIES

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