Ever wonder about kitchen color design? Historian Jonathan Rees John Rees shares an interesting theory about the trend of steel refrigerator doors. Listen to the full episode: splendidtable.org/episode/2022/0…

Our homage to the fridge continues w/ a recipe for Strawberry Refrigerator Jam from Dan Souza. With this small-batch recipe, you preserve more of the fruit’s fresh taste & you don’t need to invest in bushels of berries or fancy canning supplies. Recipe: splendidtable.org/story/2022/03/…

Where to eat in Hawaii? Helena’s, of course! James Beard Award-winning chef Robynne Maii shares her favorite menu picks with Francis. Hear the full conversation: splendidtable.org/episode/2023/0…

We’ll be back with new One Recipe eps next week! In the meantime, we’re revisiting some of our favorites. Splendid Table's Francis Lam chats w/ Jesse Sparks about his 1st writing gig, the merits of canned clams, and his One: Linguine with Clams. splendidtable.org/episode/2022/0…

Legendary cookbook author Claudia Roden joins us this week to talk about her career, her singular style of food writing, and more. Plus, one of her biggest fans — Chef Ottolenghi — shares a favorite recipe inspired by one of Claudia’s dishes. Listen: splendidtable.org/episode/2021/0…

Chef Yotam Ottolenghi gives a nod to his culinary idol, Claudia Roden, with this recipe for Saffron, Date, and Almond Rice from his cookbook “Plenty More.” “I have said it before and I am happy to repeat myself: Iranians make the best rice,” he writes. splendidtable.org/story/2021/07/…

We are heartbroken at the passing of our dear friend, Raghavan Iyer. Earlier this year, Francis spoke with Raghavan about his book “On The Curry Trail.” splendidtable.org/episode/2023/0…

The One Recipe is back for Season 3 (our 50th episode!) with award-winning cookbook author & chef Hannah Che 車美惠. Hannah talks with Jesse Sparks about the history of plant-based eating in China and her One Recipe for Hand Torn Cabbage. Listen: splendidtable.org/episode/2023/0…

AAAND WE BACK

Kitchen conundrums? Send them our way! Francis needs your cooking questions for an upcoming episode! Send your voice memos to [email protected] or drop us a line at splendidtable.org/contact

Legendary cookbook author Claudia Roden describes the powerful moment that led her to a lifetime of recipe collecting. Listen to our full episode with Claudia at splendidtable.org/episode/2021/0…

Find Hannah Che 車美惠’s recipe for Hand-Torn Cabbage — from “The Vegan Chinese Kitchen” — and hear the latest episode of The One Recipe podcast on our website: splendidtable.org/story/2023/04/…

It’s time for spring baking! This week, Francis chats with pastry chef Natasha Pickowicz, Mexican American baker Esteban Castillo Esteban Castillo, and Great British Baking Show star Chetna Makan about their favorite spring baking recipes. splendidtable.org/episode/2023/0…

“Chetna’s Easy Baking with a Twist of Spice” author Chetna Makan shares her favorite recipe for Masala Chai. Hear our full interview with Chetna at splendidtable.org/episode/2023/0…

This recipe for crispy Fennel, Chocolate, and Hazelnut Spears — from Natasha Pickowicz’s cookbook “More Than Cake: 100 Baking Recipes for Pleasure and Community” — is perfect for dunking in espresso or for pairing with a small tumbler of vin santo. splendidtable.org/story/2023/04/…

FRIDAY April 28 - Culinary Event with Anna Voloshyna Anna Voloshyna and Francis Lam of The Splendid Table . Book Talk & Signing, followed by tasting menu of small bites from Budmo! cookbook. Thanks Rizzoli Publications NY for your support! Info & Registration mailchi.mp/ukrainianinsti…

Check out The One Recipe w/ Jesse Sparks in Bon Appétit!

Sometimes, you just have to break free from the recipe and trust your intuition in the kitchen. Hear our full interview with “More Than Cake” author Natasha Pickowicz at splendidtable.org/episode/2023/0…

Pound cake meets cornbread in Esteban Castillo Esteban Castillo’s recipe for Pan De Elote, from his “Chicano Bakes” cookbook. Eat a slice of this dense and creamy treat on its own, or add a dab of butter and a drizzle of honey for an extra touch of sweetness. splendidtable.org/story/2023/04/…