The Splendid Table

01/24/2025

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splendidtable.org/cookbook

01/24/2025

🍽️ This week, Suzy Karadsheh — bestselling author of “The Mediterranean Dish: Simply Dinner” — talks about “eating the Mediterranean way,” growing up in a region with a plant-forward cuisine, Levantine cooking, using dried fruits in savory recipes, and making simplified Mediterranean recipes at home. Then, explore how olive oil has become central to Mediterranean culture and walk through a tasting with olive oil sommelier Claudia Hanna Veysel, host of the podcast If This Food Could Talk.

🎧 splendidtable.org/episode/2025/01/24/mediterranean-eating-with-suzy-karadsheh-olive-oil-with-claudia-hanna

📸: James Napoli | Caitlin Bensel | Susie Forster

01/24/2025

Chili sauce entrepreneur Jing Gao’s hot pot calls for ¼ cup Sichuan Chili Crisp, “the sauce that started it all.”

Get the full recipe — from “The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen” (Ten Speed Press / FLY BY JING ) — at splendidtable.org/story/2024/01/26/hot-pot

📸: Yudi Ela Echevarria

01/23/2025

Food stylist Mariana Velasquez's recipe for Sancocho — a delicious beef, pork and vegetable stew — feeds many and comforts all. It’s the ultimate one-pot meal and perfect for winter.

Get the recipe, from her book “Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia” (HarperCollins), here:
splendidtable.org/story/2024/01/26/sancocho-beef-pork-vegetable-stew

📸: Gentl & Hyers

01/20/2025

Bring on the chilly weather, because we’ve got soup to keep us warm! 🥄

In our latest episode, food stylist Mariana Velasquez talks us through Colombia's biodiversity and regional identity and the unique foods it inspires, like Sancocho. Then, we talk Haitian cuisine with award-winning chef Gregory Gourdet as he shares his childhood memories of commemorating Haitian Independence Day with Soup Joumou. We also have chili sauce entrepreneur Jing Gao of FLY BY JING talking about Hot Pot, a zingy broth served in a large metal pot that gets tastier as you feast.

🎧: https://www.splendidtable.org/episode/2024/01/26/soup-season-with-mariana-velsquez-gregory-gourdet-and-jing-gao

📸: Gentl & Hyers | Eva Kosmas Flores | Helena Price Hambrecht

01/17/2025

Tickets are going fast! https://www.wfyi.org/events/listen-up

On Friday, January 31 WFYI will host a live taping of The Splendid Table at Athenaeum Indy. Host Francis Lam will be joined in conversation by Rene's Bakery's new owners Thomas Hays and Isaac Román. Thomas and Isaac will share their perspective about the future of the Indianapolis baking scene.

Tickets are going fast, get yours at https://www.wfyi.org/events/listen-up.

Listen Up is presented by Lumina Foundation, Plews Shadley Racher & Braun LLP and Busey Bank.

01/16/2025

Making butter from cream is just one of the many skills Darina Allen writes about in her book “Forgotten Skills of Cooking.” Hear more from the head of Ireland’s famous Ballymaloe Cookery School in our latest episode — at splendidtable.org or wherever you get your podcasts.

🎧 https://www.splendidtable.org/episode/2025/01/10/irelands-national-culinary-treasure-darina-allen

01/15/2025

Get Darina Allen's recipe for Spotted Dog Railway Cake — from her book “Forgotten Skills of Cooking” — at the link below. You can also make “spotted puppies,” which are the same bread shaped into six tiny round loaves and baked for just 20 minutes.

“During my childhood, many people in the country were poor, and their daily staple would have been wholemeal bread. White flour was more expensive than brown so white soda bread was considered to be more luxurious – a treat for special occasions,” Darina writes. “At times of the year when work was harder, such as at harvest or threshing, or maybe on a Sunday when visitors were expected, the woman of the house would add a bit of sugar and a fistful of dried fruit and an egg to the white bread to make it a bit more special.”

This bread is best served freshly baked, cut into thick slices and smeared with butter and jam. It’s also delicious with cheddar cheese!

https://www.splendidtable.org/story/2025/01/10/spotted-dog-railway-cake

📸: Ballymaloe Cookery School

01/14/2025

WE’RE BACK with The One Recipe!!! Check out our brand new batch of episodes starting January 28 dedicated to THE ONE recipe you can’t live without. The one dish that always hits and wins over any crowd.

Join host Jesse Sparks, senior editor at Eater, as he talks with a star-studded lineup of chefs and gifted cooks from all over the world about their one recipe and the story behind it. This season, we've got Matteo Lane, Justine Doiron, Nini Nguyen, Hetal Vasavada, Owen Han and more!

And don't miss the step-by-step videos of every recipe on TikTok and Instagram.

01/13/2025

Cooking conundrums? Kitchen queries? We want them! Or, more specifically, Lisa Marie Donovan does. She’s taking questions for an upcoming episode — record yours as a voice memo and send it to us at [email protected]. You can also call us at 800-537-5252 and leave a message!

📸: Victoria Quirk

01/10/2025

This week, we spend the hour talking with the charming and beloved Irish cooking teacher and writer Darina Allen about growing up in a country kitchen, her love of eating, and the single moment she decided to pursue a career in cooking. She tells us about her organic farm at the Ballymaloe Cookery School in Ireland, shares her unusual and brilliant teaching style, and explains why learning to cook and connect to nature is one of the greatest life skills anyone can achieve.

🎧: https://www.splendidtable.org/episode/2025/01/10/irelands-national-culinary-treasure-darina-allen

📸: Daniel Callen

01/07/2025

Cincinnati chili is one of the Midwest’s most notable comfort food dishes. It’s also one of our oldest examples of fusion cooking, according to this week’s guest, chef Paul Fehribach.

Get Paul’s recipe for Queen City Chili, from his cookbook “Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine” (University of Chicago Press): splendidtable.org/story/2024/01/12/queen-city-chili

📸: Paul Fehribach

01/03/2025

On this week's show, dive into the iconic dishes of the great Midwest. Chef Paul Fehribach, author of "Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine" (University of Chicago Press), talks about the evolution of the region’s unique recipes from generations of immigrants.

Then, take a field trip to author and filmmaker George Motz's restaurant, Hamburger America, for a lesson in making an epic hamburger.

🎧: splendidtable.org/episode/2024/01/12/iconic-midwestern-food-with-paul-fehribach-and-george-motz

12/31/2024

Stay warm this New Year’s Eve with Toni Tipton-Martin's festive recipe for Pomegranate Demerara Rum Punch! For a non-alcoholic variation, simply use the homemade pomegranate grenadine to brighten up some sparkling soda or ginger ale and serve over ice.

Find the recipe — from Toni’s book “Juke Joints, Jazz Clubs & Juice” (Crown Publishing) — at
splendidtable.org/story/2023/12/22/pomegranate-demerara-rum-punch

📸: Brittany Conerly

12/30/2024

The Splendid Table is a public media program that has celebrated the intersection of food and life for almost 30 years. You read that right – 2025 is the 30th anniversary of The Splendid Table being on air! We've got some big plans to celebrate, and your tax-deductible donation today will go straight to powering everything we’ve got planned, and the next 30 years to come. Give today at splendidtable.org/give.

12/27/2024

The holiday celebrations continue! First, award-winning author and food scientist Nik Sharma shares his favorite holiday traditions and food pairings that will make your vegetables shine at the table. Then, the internet’s most beloved cooking star, Claire Saffitz, brings us her top holiday dessert ideas. And award-winning author Toni Tipton-Martin talks about historical cocktail recipes and their modern interpretations.

🎧 https://www.splendidtable.org/episode/2023/12/22/holiday-cheer-with-nik-sharma-claire-saffitz-toni-tiptonmartin

📸: Nik Sharma | Clay Williams | Emma Fishman

12/26/2024

“Flavored with freshly ground cardamom and a little rose water, this cake is made with both all-purpose flour and corn flour (which is milled more finely than cornmeal),” writes Lisa Kyung Gross in her new book, “The League of Kitchens Cookbook: Brilliant Tips, Secret Methods & Favorite Family Recipes from Around the World."

“The result is both familiar and exciting — it’s like the best and most interesting corn muffin ever. It’s also the perfect complement to any kind of tea.”

Find the recipe for Cake Jawari at the link below, and pick up "The League of Kitchens Cookbook: Brilliant Tips, Secret Methods & Favorite Family Recipes from Around the World" (Harvest Books) for more like it!

https://www.splendidtable.org/story/2024/12/20/cake-jawari-afghan-yellow-cake-with-rose-water-cardamom-and-two-toppings

📸: Kristin Teig

12/24/2024

This is what happens when Francis and Helen Rosner of The New Yorker get into a recording studio together. 🍾 Listen to their conversation at splendidtable.org or wherever you get your podcasts!

https://www.splendidtable.org/episode/2024/12/20/holidays-with-lisa-kyung-gross-and-helen-rosner