819: Mediterranean Eating with Suzy Karadsheh & Olive Oil with Claudia Hanna

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

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Andrianna Natsoulas: Don't Cage Our Oceans 40:50

منذ 9 أيام40:50

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قوائم

إعجاب

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40:50

“That's taxpayer’s money that is going to support research and development and pilot projects to develop a food system that is based on environmental destruction and greed and disregard for animals, fish, and any of the other marine mammals that might be around it.” - Andrianna Natsoulas Andrianna Natsoulas is the campaign director for Don't Cage Our Oceans, an organization that exists to keep our oceans free from industrial fish farms. Offshore finfish farming is the mass cultivation of finfish in marine waters, in underwater or floating net pens, pods, and cages. Offshore finfish farms are factory farms that harm public health, the environment, and local communities and economies that rely on the ocean and its resources. Don’t Cage Our Oceans are a coalition of diverse organizations working together to stop the development of offshore finfish farming in the United States through federal law, policies, and coalition building. And, although it is not yet happening, right now the US Administration and Congress are promoting this kind of farming, which would be nothing short of disastrous for the oceans, the planet and the people and animals who live here. dontcageouroceans.org…

منذ عام واحد 49:51

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This week, we’re all about the Mediterranean dish. First, we sit down with New York Times bestselling author Suzy Karadsheh. Suzy 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 like her Flaky Veggie Phyllo “Pizza.” Suzy is the founder of The Mediterranean Dish.com and the author of The Mediterranean Dish: Simply Dinners. Then, we step into the world of olive oil with olive oil sommelier Claudia Hanna. Claudia tells us how olive oil has become central to Mediterranean culture, and how it’s made, and walks us through a tasting of different olive oils and their uses. She hosts the podcast If This Food Could Talk.

Broadcast dates for this episode:

January 24, 2025 (originally aired)

Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

40 حلقات

#Food #Arts #American Public Media

819: Mediterranean Eating with Suzy Karadsheh & Olive Oil with Claudia Hanna

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

168 subscribers

published منذ عام واحد

MP3•منزل الحلقة

Broadcast dates for this episode:

January 24, 2025 (originally aired)

Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

40 حلقات

#Food #Arts #American Public Media

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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
822: The King Arthur Baking Company's Big Book of Bread with Jessica Battilana and Martin Philip 50:10

منذ 2 hours50:10

50:10

This week, we dedicate the entire episode to answering your bread baking questions with two brilliant bakers and teachers, King Author’s very own Jessica Battilana, Staff Editor, and Martin Philip, King Arthur’s Head Bread Baker. While King Arthur has taught millions of people to bake through their school, website, and classic cookbooks. They only now have published a book devoted entirely to bread, The King Arthur Baking Company’s Big Book of Bread . Francis, Jessica, and Martin take listener questions on everything from the “why” behind the flavor of English Muffins, best proofing practices, what to do with extra laminated dough (if you can imagine having that problem!), and why they consider "toast" a food group all its own. Don't miss their recipe for Masa Honey Toasting Bread . Broadcast dates for this episode: March 7, 2025 (originally aired) Celebrate kitchen companionship with a gift to The Splendid Table today.…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
799: The Dish with Andrew Friedman and Flavorama with Arielle Johnson 50:07

منذ 7 أيام50:07

50:07

This week, we're all about the world of restaurants and flavor. First, we talked with Andrew Friedman about his career, writing about American food culture, chefs, and the restaurant scene. He talks to us about his latest project, spending time behind the swinging doors of a restaurant and how all the kitchen roles—from the butcher to the delivery drivers to the dishwasher make the dish you sit down to enjoy. His latest book is The Dish: The Lives and Labor Behind One Plate of Food . Then we sit down with Flavor Scientist Arielle Johnson, who talks about the science behind flavor, from flavor perceptions to aroma and the laws of flavor. Arielle's latest book is Flavorama: A Guide to Unlocking the Art and Science of Flavor , and she leaves us with her recipes for Smoke Oil & Smoke Oil Infused Fish. Broadcast dates for this episode: March 8, 2024 (originally aired) February 28, 2025 (rebroadcast) Generous listeners like you make The Splendid Table possible. Donate today to support the show…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
821: The Splendid Tour- Celebrating 30 Years: Live from Indianapolis 49:44

منذ 13 يومًا49:44

49:44

We're taking the show on the road this year to celebrate our 30th Anniversary! This week, we bring you to our first stop, Indianapolis, in partnership with WFYI. We dig into the local food scene with restaurateur Martha Hoover, founder of Cafe Patachou and the Patachou Foundation. We talk to her about her start as a prosecutor turned restaurateur and how the restaurant scene has changed over her 35-plus years running a restaurant in Indianapolis. Then, we welcome Samir Mohammad of 9th Street Bistro, Zoë Taylor of Borage, and food writer and Eater correspondent Brian Garrido to the stage to talk about the present: Indianapolis's new and booming food scene. Then, we close the show with a heartwarming story of Isaac Roman and Thomas Hayes re-opening Indy's beloved Rene's Bakery. Broadcast dates for this episode: February 21, 2025 (originally aired) Generous listeners like you make The Splendid Table possible. Donate today to support the show…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
797: Melissa Clark’s Deep Dive into Salt & Crystal Wilkinson on her Kitchen Ghosts 50:19

منذ 21 يومًا50:19

50:19

This week, we talk to two award-winning authors about their latest work. First, The New York Times cooking columnist Melissa Clark talks to us about her deep dive into the world of salt. From exploring salt harvesting in France to the history and revival of artisanal salts, she walks us through different types of salt and their uses in cooking. She sticks around to answer your cooking questions. Melissa Clark's latest book is Dinner in One , and for a taste of her style, check out her recipe for Roasted Cauliflower & Potatoes with Harissa, Yogurt & Toasted Almonds. Then, award-winning author Crystal Wilkinson talks to us about her new memoir, honoring her maternal ancestors, her kitchen ghosts. She talks about feeling them deeply while cooking and realizing their presence in her life. Crystal's memoir is Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, and she leaves us with her recipe for Indian Creek Skillet Cornbread. Broadcast dates for this episode: February 9, 2024 (originally aired) February 14, 2025 (rebroadcast) Your support is a special ingredient in helping to make The Splendid Table. Donate today .…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
820: Cooking Questions with Lisa Donovan and We The Pizza with Muhammad Abdul-Hadi 50:08

منذ 28 يومًا50:08

50:08

This week, food columnist for The New York Times Magazine, Lisa Donovan, joins us to talk about what she's been cooking up recently and help answer our listeners' kitchen conundrums, from making the best tomato paste despite out-of-season tomatoes to using unsweetened chocolate in baking recipes. Lisa is the author of the memoir Our Lady of Perpetual Hunger , and she leaves us with a recipe for a lovely Tarte Tatin to add to our repertoire. Then, we head over to Philadelphia, where we meet the founder and owner of Down North Pizza, Muhammad Abdul-Hadi. Muhammad tells us about his mission-driven restaurant dedicated to helping formerly incarcerated people rebuild their lives. Muhammad's new cookbook is We The Pizza: Slangin’ Pies, and Savin’ Lives and he leaves us with his signature pizza sauce recipe, Norf Sauce. Broadcast dates for this episode: February 7, 2025 (originally aired) Your support is a special ingredient in helping to make The Splendid Table. Donate today…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
773: Happy Lunar New Year! 50:06

منذ 5 weeks50:06

50:06

This week it’s a look at the different Lunar New Year celebrations in China, Vietnam, and Korea. First, Sarah and Kaitlin Leung talk about their Chinese New Year traditions and the symbolism behind the dishes they serve at their new year table. Sarah and Kaitlin, along with their parents, Judy and Bill, are the family behind The Woks of Life blog and cookbook, and they shared their family recipe for Poached “White Cut” Chicken . Then, Andrea Nguyen, author of Vietnamese Food Any Day , talks about celebrating Tet, the Vietnamese new year tradition that focuses on simple foods like rice, meat, beans, and vegetables. Her forthcoming book is, Ever Green Vietnamese , and she left us with her Braised Pork Ribs in Caramel Sauce (SUON KHO) recipe. Then Chef Hooni Kim, author of My Korea; Traditional Flavors, Modern Recipes remembers Lunar New Year celebrations spent with his family and leaves us a recipe for a classic accompaniment, Simple Zucchini Jeon , a delicious pan-fried fritter with your choice of meats or vegetables. Broadcast dates for this episode: January 20, 2023 (originally aired) January 19, 2024 (rebroadcast) January 31, 2025 (rebroadcast) When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
819: Mediterranean Eating with Suzy Karadsheh & Olive Oil with Claudia Hanna 49:51

منذ 6 weeks49:51

49:51

This week, we’re all about the Mediterranean dish. First, we sit down with New York Times bestselling author Suzy Karadsheh. Suzy 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 like her Flaky Veggie Phyllo “Pizza.” Suzy is the founder of The Mediterranean Dish.com and the author of The Mediterranean Dish: Simply Dinners. Then, we step into the world of olive oil with olive oil sommelier Claudia Hanna. Claudia tells us how olive oil has become central to Mediterranean culture, and how it’s made, and walks us through a tasting of different olive oils and their uses. She hosts the podcast If This Food Could Talk . Broadcast dates for this episode: January 24, 2025 (originally aired) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
796: Soup Season with Mariana Velásquez, Gregory Gourdet, and Jing Gao 49:55

منذ 7 weeks49:55

49:55

This week, we welcome the cold with delicious soup! Food Stylist Mariana Velásquez Villegas, author of Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia talks us through Colombia's biodiversity and regional identity and the unique foods it inspires like Sancocho . This hearty stew brings people together in a communal dining experience. Be sure to listen to her playlist while preparing it! Then, we talk about Haitian cuisine with award-winning chef Gregory Gourdet as he shares his childhood memories of growing up, commemorating Haitian Independence Day with Soup Joumou , a hearty squash-based soup typically served on New Year's Day. Gregory Gourdet is the chef-owner of Kann in Portland, Oregon, and the author of Everyone's Table . Then, chili sauce entrepreneur Jing Gao, author of The Book of Sichuan Chili Crisp , talks about Hot Pot , a zingy broth served in a large metal pot that gets tastier as you feast. Broadcast dates for this episode: January 26, 2024 (originally aired) January 17, 2025 (rebroadcast) Celebrate kitchen companionship with a gift to The Splendid Table today.…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
818: Ireland’s National Culinary Treasure, Darina Allen 49:56

منذ 8 weeks49:56

49:56

This week, we’re spending the hour with the charming and beloved Irish cooking teacher and writer Darina Allen. It’s a spirited conversation about growing up in a country kitchen, her love of eating, and the single moment she decided to pursue her 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. She leaves us with a recipe for an Irish classic, Spotted Dog Railway Cake . Darina is the author of many best-selling books, including The Forgotten Skills of Cooking: 700 Recipes Showing You Why the Time-Honored Ways Are the Best . Broadcast dates for this episode: January 10, 2025 (originally aired) Celebrate kitchen companionship with a gift to The Splendid Table today.…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
795: Iconic Midwestern Food with Paul Fehribach and George Motz 50:32

منذ 9 weeks50:32

50:32

This week, we explore some of the iconic dishes of the Midwest. First, we talked to chef Paul Fehribach about Midwestern cuisine and the history of its unique dishes as they evolved from generations of immigrants. From the evolution of Midwestern-style barbecue to Cincinnati chili , considered by Paul to be one of the oldest examples of fusion cooking. Paul Fehribach is the author of Midwestern Food, A Chef’s Guide to the Surprising History of a Great American Cuisine. Then, we take a field trip to New York City and visit Burger Scholar George Motz at his new restaurant, Hamburger America, to see what makes an epic hamburger. He walks us through some of the most iconic burgers he’s tasted, their histories, and their different cooking techniques. George Motz is a filmmaker and author. His latest book is The Great American Burger Book. Broadcast dates for this episode: January 12, 2024 (originally aired) January 3, 2025 (rebroadcast)…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
794: Holiday Cheer with Nik Sharma, Claire Saffitz, & Toni Tipton-Martin 49:48

منذ 10 weeks49:48

49:48

This week, we have just what you need to prepare for this holiday season. 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. He is the author of Veg-Table, Recipes, Techniques and Plant Science for Big-Flavored, Vegetable-Focused Meals , and he left us with his recipe for Stuffed Cabbage Rolls . Then, the internet’s most beloved cooking star, Claire Saffitz, brings us her top holiday dessert ideas. She covers everything from citrus desserts, like her Souffleed Lemon Bread Pudding, to her holiday cookies, like the Chewy Molasses Spice Cookie, and what to make for New Year's. Her latest book is What’s for Dessert, Simple Recipes for Dessert People. Then, award-winning author Toni Tipton–Martin, talks about historical cocktail recipes and their modern interpretations. Her latest book is Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks. And she left us with her recipe for Pomegranate Demerara Rum Punch . Broadcast dates for this episode: December 22, 2023 (originally aired) December 27, 2024 (rebroadcast) Your support is a special ingredient in helping to make The Splendid Table. Donate today…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
817: Holidays with Lisa Kyung Gross and Helen Rosner 49:38

منذ 11 weeks49:38

49:38

This week, we’re all about community and coming together for the holidays. First, we talk to Lisa Kyung Gross, founder of The League of Kitchens , a unique cooking school where women from all over the world, welcome you into their homes and teach you how to make one of their family recipes. She talks about the delicious recipes she has collected in her new book, The League of Kitchens Cookbook: Brilliant Tips, Secret Methods & Favorite Family Recipes from Around the World. She leaves us with an Afghan recipe for Cake Jawari , a delicious yellow cake with rosewater and cardamom. Then, The New Yorker’s food writer Helen Rosner stops by the studio with treats and ideas for your last-minute gifts. Broadcast dates for this episode: December 20, 2024 (originally aired) Generous listeners like you make The Splendid Table possible. Donate today to support the show .…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
793: The Secret of Cooking with Bee Wilson and Cassoulet Confessions with Sylvie Bigar 48:51

منذ 12 weeks48:51

48:51

This week, we’re all about discovering the secret of cooking—and exploring an iconic French Dish. First, Award-winning food historian Bee Wilson talks to us about her latest book, The Secret of Cooking: Recipes for an Easier Life in the Kitchen . She talks about how to find the joy in cooking with real-world advice, from embracing your favorite kitchen tool to considering cooking as a remedy. She left us with her recipe for Magic Pasta with Mushrooms, Garlic Cream, and Wine . Then, food writer Sylvie Bigar takes us through an amazing culinary journey, exploring the history and culture of cassoulet and why she became so obsessed with the iconic French dish. Her book is Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul , and she left us with her recipe for Gateway Cassoulet . Broadcast dates for this episode: December 8, 2023 (originally aired) December 13, 2024 (rebroadcast) Celebrate kitchen companionship with a gift to The Splendid Table today.…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

1
816: Crumbs with Ben Mims and Wild Chocolate with Rowan Jacobsen 48:53

منذ 13 weeks48:53

48:53

It’s the holiday season, and we’re kicking it off this week with some sweet treats. First, food editor and recipe developer Ben Mims joins us with his latest project, covering over 300 cookie recipes from Asia to the Levant to Scandinavia to the Caribbean. The varieties are astonishing. We get into cookie styles, the fascinating ingredients in regional cookies, and the hundreds of flavor combinations. Ben is the author of Crumbs: Cookies and Sweets from Around the World . And he left us with a recipe for Guava-Filled Butter Cookies from Brazil. Then, we step into the world of wild chocolate with Rowan Jacobsen. We hear about the new breed of cacao farmers and the amazing flavor profiles found in wild chocolate and meet some of the farmers who are making it. Rowan is the author of Wild Chocolate: Across the Americas in Search of Cacao’s Soul. Broadcast dates for this episode: December 6, 2024 (originally aired) Your support is a special ingredient in helping to make The Splendid Table. Donate today…

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

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791: Fall Cookbook Roundup 48:58

منذ 14 weeks48:58

48:58

It’s our favorite time of year – Fall Cookbook season! We’re joined by baker Samantha Seneviratne, author of Bake Smart , who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her Gooey Cranberry Crumb Cake . Then, chef and content creator Jon Kung talks about his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen . He tells us about his cultural identity as a “third-culture kid,” how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined Hong Kong Style Chicken and Waffles . Then, Rose Previte, author of the new book Maydan: Recipes from Lebanon and Beyond, talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like Omani Grilled Shrimp Kebabs . Broadcast dates for this episode: November 3, 2023 (originally aired) November 29, 2024 (rebroadcast) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.…

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819: Mediterranean Eating with Suzy Karadsheh & Olive Oil with Claudia Hanna