Splendid Table

a photograph of prepared Masa-Honey Toasting Bread. two pieces of toast sit on a plate and are in the process of being drizzled with honey.

the book cover for THE KING ARTHUR BAKING COMPANY BIG BOOK OF BREAD

"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

photograph of prepared Harissa Tuna Bean Parcels from Jamie Oliver's cookbook EAT YOURSELF HEALTHY

Cover image of Jamie Oliver's cookbook EAT YOURSELF HEALTHY

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

photograph of British chef Jamie Oliver. He's wearing a blue button-down shirt and is sitting at a wood table. He's holding a plate of food in front of him.

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

Graphic that features the book cover for GOOD THINGS by Samin Nosrat accompanied by text that reads "GIVEAWAY!"

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

A photograph of a fully-prepared and cooked Ceci and Cavolo Inzimino, from Clare de Boer, Jessica Shadbolt and Annie Shi

The book cover of THE KING COOKBOOK by Clare de Boer, Jessica Shadbolt and Annie Shi

“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

photograph collage featuring photos of Jerrelle Guy and Bee Wilson

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

photo of Muhammad Abdul-Hadi's recipe for Norf Sauce

book cover of Muhammad Abdul-Hadi's WE THE PIZZA

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

A photograph of Lisa Marie Donovan's recipe for Tarte Tatin

"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

collage featuring photographs of Lisa Donovan and Muhammad Abdul-Hadi

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

photograph of cold brewed iced tea, from Henrietta's book

photograph of cold brewed iced tea, from Henrietta's book

the cover of Henrietta Lovell's book, INFUSED.

"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

a photo collage featuring images of Henrietta Lovell and Nik Sharma

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

A photograph of Okra chow-chow from Chris Scott's book HOMAGE

the book cover for Chris Scott's book HOMAGE

"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

The plan was always to publish that episode today, and we contemplated rescheduling it given what's happening right now in the Twin Cities and all across the state of Minnesota. But, we're releasing it today as planned for exactly that reason. ❤️ Love, Food, and Community Forever. bit.ly/4sKMXUO

A collage of photographs from Splendid Table's 30th anniversary live show in St. Paul, Minnesota in December 2025.

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

a photo of Spotted Dog Railway Cake, from Darina Allen's cookbok FORGOTTEN SKILLS OF COOKING

the book cover for Darina Allen's cookbook, FORGOTTEN SKILLS OF COOKING

“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

A photograph of Liz Douglas' recipe for Butter Beans

The book cover for Liz Douglas' new book, COZY VEGAN.

"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

A photograph of Cake Jawari from LEAGUE OF KITCHENS cookbook

The book cover for LEAGUE OF KITCHENS cookbook

“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

A graphic that reads: Last chance to make your impact this year!

Every episode of The Splendid Table is a taste of culture, history, and creativity, and every story is made possible by our listeners. Your support today will help us continue sharing these stories into 2026 and beyond! Donate here: bit.ly/4aRsuHg Today is the last day to give!

A photograph of a dark purple cocktail with a sprig of mint in it.

Book cover for Toni Tipton-Martin's JUKE JOINTS, JAZZ CLUBS & JUICE

"If you prefer less kick and more floral aroma, swap St-Germain elderflower liqueur for the ginger syrup and exchange the sparkling water with ginger beer," Toni Tipton-Martin writes in JUKE JOINTS, JAZZ CLUBS & JUICE. Get her recipe for Blackberry-Ginger Bourbon Smash: bit.ly/4sge75D

A text graphic that reads: Your Support is the secret ingredient.

We share stories, recipes and culinary traditions with listeners around the world — and with public media and arts funding under threat, we rely on our listeners to keep those stories coming. Give today to show your support! bit.ly/4aRsuHg

Peter DiMario & Judith Choate's recipe for Holiday Spiced Mulled Wine is a festive, boozy and beautiful gelatin dessert perfect for New Year's Eve! It can also easily be made non-alcoholic by swapping out cranberry juice for the suggested wine. Get it here: bit.ly/499mIhJ

📖: Hachette

Photographs of Francis Lam (host of The Splendid Table), Lisa Kyung Gross, and Helen Rosner.

The holiday celebrations continue! This week, we talk to Lisa Kyung Gross, founder of The League of Kitchens, and @hels.bsky.social, food writer for The New Yorker. Listen in your favorite podcast app! 🎧

Graphic with The Splendid Table logo that reads: "don't wait until the new year! help bring more recipes, stories and voices to the table in 2026."

This past year, your support helped us explore flavors, cultures and kitchens across the country. Give now to help keep these stories coming in 2026! We're always grateful for your support. bit.ly/4aebomI

Photograph from Hetty Lui McKinnon's cookbook

The cover of Hetty Lui McKinnon's book, "Linger"

"This salad tastes even better the next day," Hetty Lui McKinnon writes in her new book.

Get her recipe for Coronation Cauliflower and Chickpeas, from "Linger: Salads, Sweets and Stories to Savor," here: bit.ly/45kyOn1

📖: @aaknopf.bsky.social

a photograph of a prepare recipe for Fesenjan from Yasmin Khan's book

the cover of Yasmin Khan's book, "Sabzi"

"Fesenjan, a sumptuous sweet-and-sour stew made with ground walnuts and pomegranate molasses, is often cooked for [the Iranian festival of Yalda]," Yasmin Khan writes in her new book, "Sabzi: Vibrant Vegetarian Recipes."

Get her recipe for Eggplant Fesenjan here: bit.ly/48Y3CLn

📖: @wwnorton.com

This week on The Splendid Table, we talk with Hetty Lui McKinnon and Yasmin Khan about the global stories and traditions that shape the holiday season! 🌍Listen here or wherever you get your podcasts: bit.ly/4aRoKWg

Gifts from listeners help us continue to share stories, recipes and culinary traditions by and with people around the world. Support our work by making a year-end gift today! bit.ly/4aRsuHg

Graphic with photos of Ben Mims, Rowan Jacobsen, and Francis Lam

We're starting the holiday celebrations early this week with some sweet treats! 🍪 🧁 🍫 🥧 Listen to our conversations with @benmims.bsky.social and Rowan Jacobsen here or wherever you get your podcasts: bit.ly/4anpMcx

Photographs of chefs/authors Michael Twitty and Deb Freeman.

On this week's episode, we talk with @koshersoul.bsky.social about the many communities – Black, white, Indigenous, immigrant – whose traditions built Southern cooking as we know it. Then, we chat with Deb Freeman about one of the South’s most influential voices: Edna Lewis. 🎧: bit.ly/48jRGVi