The Splendid Table

We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.

Chef Kwame Onwuachi & his mom on their culinary origins, Melissa Clark & her unusual Mother’s Day tradition plus her thoughts on what to cook this spring & the Korean tradition of birthday soup.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora

In this episode, we take on serious culinary projects. Beard Award-winning Charleston pitmaster Rodney Scott shares with us the ethos of whole hog barbecue. We learn to make paella on the grill with America’s Test Kitchen. The builder of a community oven in Johnson, Vermont tells us about how oven is becoming a centerpiece for the town. And Francis joins Chef Justin Smillie for a lesson in making one of his most unforgettable dishes, tomato panade, a fresh tomato bread pudding brimming with garlic, fresh herbs and olive oil. Francis talks with listeners about using the fat and rich gelatin left over from shredded pork, and cooking with artichoke leaf pasta.

Broadcast dates for this episode:

• August 10, 2018 (originally aired)

• July 19, 2019 (rebroadcast)

• April 30, 2021 (rebroadcast)

We delve into Eastern Mediterranean border cuisine with Yasmin Khan and talk to Reem Kassis about her work with modern Arab food.

The aquacultural benefits of eating purple sea urchins. Making rice salad and savory breakfast. America’s Test Kitchen on perfect home-cooked falafel.

Broadcast dates for this episode:

• July 27, 2018 (originally aired)

• August 2, 2019 (rebroadcast)

• April 16, 2021 (rebroadcast)