photograph of prepared seasonal herb salad from COASTAL cookbook

book cover of COASTAL, by Scott Clark and Betsy Andrews

Scott Clark and Betsy Andrews describe their Seasonal Herb Salad "like you ran through the garden with a weed whacker." The key to success is their delicious Hippie Vinaigrette! Get the full recipe, from COASTAL (@chroniclebooks.bsky.social), here: bit.ly/3ORANKD

photograph of prepared avocado beet tostadas, from Jorge Gaviria's cookbook

book cover for Vitamina T, by Jorge Gaviria

For this delicious tostada dish, from VITAMINA T by Jorge Gaviria, "boiled beets are tossed in a smoky-sweet-savory peanut-based salsa macha and rounded out with pickled red onions for an explosive finish."

Get the full recipe: bit.ly/4sxhqnS

📖: Clarkson Potter

photograph of prepared dark chocolate and toasted coconut birthday cake, from Tanya Bush's cookbook

book cover for Tanya Bush's memoir-cookbook, WILL THIS MAKE YOU HAPPY

"Together, the tender chocolate cake, coconut custard, and dark chocolate cream cheese frosting taste like heaven," Tanya Bush writes in WILL THIS MAKE YOU HAPPY.

Get the full recipe for Dark Chocolate & Toasted Coconut Birthday Cake: bit.ly/3QkYmf9

📖: @chroniclebooks.bsky.social

photo collage featuring the headshots of Jorge Gaviria and Tanya Bush, with the Splendid Table on top.

New episode! 🎧 This week, Jorge Gaviria gives us a lesson on delicious masa-based Mexican street foods. Then, Tanya Bush talks about her new memoir-cookbook, which documents a year of experimental baking and living. Listen here or wherever you listen to podcasts! bit.ly/4t2onyd

"Despite Somalia’s long coastline, seafood has not traditionally been a big part of the Somali diet outside of coastal towns," Ifrah F. Ahmed writes in SOOMAALIYA. "More recently, interest in seafood consumption is growing."

Get Ifrah's recipe for Mallaay Qumbe (Coconut Fish Curry): bit.ly/4t1Ss1c

In this week's throwback episode, we're on the road to celebrate our 30th anniversary, live from Los Angeles in partnership with LAist! Listen at the link below or wherever you get your podcasts.

🎧: bit.ly/4toWFeW

📸: Louis Felix

photograph of prepared swordfish in a tahini sauce, from Ham El-Waylly's cookbook

photograph of the book cover of Ham El-Waylly's cookbook HELLO, HOME COOKING

"One of the few ways my fish-hating sister would eat the stuff was when my mom roasted fillets in a tahini sauce and topped them with fried pine nuts and parsley (a favorite Lebanese preparation)," Ham El-Waylly writes in his new cookbook: HELLO, HOME COOKING. Get the recipe here: bit.ly/3OaIsDq

Photograph of prepared crispy smashed potatoes with extra cheese on top, paired with a glass of white wine.

cover of Ella Quittner's cookbook, OBSESSED WITH THE BEST

"I have learned the hard way, again and again, to always get insurance," Ella Quittner writes in OBSESSED WITH THE BEST (@harpercollins.bsky.social. "That’s where the dusting of microplaned cheese comes into play on these crispy smashed potatoes." 🥔 🧀

Get the recipe here: bit.ly/414ekMV

photo collage featuring the headshots of Ella Quittner and Ham El-Waylly.

On our latest episode, we chat with Ham El-Waylly about nostalgic dishes inspired by his international upbringing. Then, food writer Ella Quittner talks about her obsessive search for perfect techniques to make the very best recipes. Listen here or wherever you get your podcasts: bit.ly/4lXdKKp

“A seasoned tomato base spiced with curry powder gives this rice its orange-red color,” Ozoz Sokoh writes in CHOP CHOP: COOKING THE FOOD OF NIGERIA.

Get Ozoz's recipe for Classic Nigerian Jollof Rice: bit.ly/3PtX6pE

Photograph from Eric Adjepong's cookbook of prepared Roasted Banana Grits with Seasoned Shrimp.

The cover of Eric Adjepong's cookbook, GHANA TO THE WORLD.

“I won’t touch the ‘sweet-versus-salty-grits’ debate, so I made these banana grits that combine a bit of both,” Eric Adjepong writes in GHANA TO THE WORLD. 🍌 🍤

Get the full recipe: bit.ly/4t3BE9w

Photograph collage of headshots of Francis Lam (host of The Splendid Table), Eric Adjepong, and Ozoz Sokoh.

We’re all about the delicious foods of Ghana and Nigeria on this week's encore episode! First, Eric Adjepong talks about his take on traditional Ghanian dishes. 🇬🇭 Then, Ozoz Sokoh brings us into the world of Nigerian cuisine. 🇳🇬 Listen at splendidtable.org or in your preferred podcast app.

Photograph of prepared Pork, Chicken, and Niboshi Ramen from Sho Spaeth's cookbook, HOMEMADE RAMEN.

The book cover of Sho Spaeth's cookbook HOMEMADE RAMEN

"Think of this bowl as a starter niboshi ramen," Sho Spaeth writes in his new cookbook, HOMEMADE RAMEN. "Niboshi are infused into the stock, tare, and an aromatic oil." 🍜

Get Sho's full recipe for Pork, Chicken, and Niboshi Shoyu here: bit.ly/475hTpy

📖: @wwnorton.com

graphic featuring a photograph of author and ramen expert Sho Spaeth alongside a photograph of prepared homemade ramen from his cookbook. Sho has long, dark hair and is wearing a gingham button-up shirt.

This week, we get into the history, craft and techniques of homemade ramen with the brilliant Sho Spaeth. 🍜 We talk about its origins in Japan, its introduction to the U.S. and the rise of what we know as instant ramen. Listen here or wherever you get your podcasts: bit.ly/4blGiIK

A graphic featuring the book cover for ME FANCY by Jerrelle Guy with text copy that reads GIVEAWAY!

It's giveaway time! 📚 Sign up for our free Weeknight Kitchen newsletter for a chance to win a copy of WE FANCY by Jerrelle Guy.

You'll get new recipes delivered straight to your inbox each week *and* you'll be entered into a random drawing.

Visit splendidtable.org/cookbook to subscribe!

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: www.splendidtable.org/story/2025/02/07/tarte-t...

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