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The Splendid Table

The Splendid Table is supported by listeners like you: support.americanpublicmedia.org/ST-social The Splendid Table is listener-supported.
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American Public Media's The Splendid Table is public radio's culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, award-winning host Francis Lam leads listeners on a journey of the senses and hosts discussions with a variety of writers and personalities who share their passion for the culinary delights. To contribute, visit https://support.americanpublicmedia.org/ST-social

06/23/2025

“I will never understand how avocado became the most famous of the toasts, when chili cheese toast exists. This isn’t to say that avocado toast isn’t delicious, but the combination of cheese, green chiles, and chaat masala is unrivaled—I want to eat it for breakfast, lunch, and dinner,” writes this week’s guest, Khushbu Shah.

“Many versions (including this one) feature tiny pieces of bell pepper folded into the melty cheese, which gives the dish a nice texture. (You can leave these out if you hate bell peppers!) I like to slather my bread with cream cheese before adding the other toppings because of the creaminess it brings to the toast. I also use pickled jalapeños because they’re milder, and that pickled flavor complements everything here so well.”

Find the recipe for Chili Cheese Toast — from “Amrikan: 125 Recipes from the Indian American Diaspora” — at splendidtable.org/story/2024/06/21/chili-cheese-toast

📸: Aubrie Pick

06/21/2025

📻 We’re proud to be a public media program—funded by listeners, not hidden behind a paywall. That means The Splendid Table is accessible to everyone, every day, for 30 years and counting. Help us keep the table open for all at splendidtable.org/give

06/20/2025

Explore modern food and culture from two popular cuisines on this week’s show! Acclaimed food writer Khushbu Shah shares ingenious hacks and delicious Indian-inspired recipes from her debut cookbook, “Amrikan: 125 Recipes from the Indian American Diaspora.” Then, Deuki Hong and Matt Rodbard talk about why Korean cuisine has taken the world by storm, their travels to document modern Korean cooking, and their latest book, “Koreaworld: A Cookbook.”

🎧 splendidtable.org/episode/2024/06/21/amrikan-with-khushbu-shah-and-koreaworld-with-matt-rodbard-and-deuki-hong

06/15/2025

📞 We're gearing up for some exciting segments on The Splendid Table, and we want to hear from YOU! 📻

Send us your summer kitchen dilemmas:

🌞 Planning the perfect backyard BBQ menu?
🍉 Need tips for hosting a crowd without stress?
🥗 Looking for make-ahead dishes that won't wilt in the heat?
🍖 Grilling newbie seeking pro secrets?
🧊 Want refreshing drinks that go beyond basic lemonade?
🏖️ Searching for the ultimate potluck contribution?

Whether you're a seasoned summer host or just trying to keep your family fed when it's too hot to cook, we want to tackle your real-life food questions on air!

Record your question 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!

06/14/2025

🔥 BIG NEWS: We’ve got a $30,000 match through June 30! 🔥

That means your gift to The Splendid Table will have TWICE the impact in supporting the food stories that matter. Don't miss this chance to amplify your support today at splendidtable.org/give 🙌

06/13/2025

This week, we're diving deep into the art of restaurant criticism with TWO incredible food writers!

First up, we chat with Bill Addison, the esteemed restaurant critic for The Los Angeles Times. Bill shares insights into his unique approach to critical writing, his most memorable dining experiences, and the ever-evolving California culinary scene. You won't want to miss hearing about his recent monumental project: compiling the One Hundred and One Best Restaurants in California for The Los Angeles Times!

Then, we head to the Midwest to hear from Wini Moranville (All Things Food DSM-Wini Moranville), a talented restaurant critic based in Des Moines, Iowa. Wini opens up about how her early days as a server shaped her current work and the distinct considerations of restaurant criticism in smaller cities. She's also the author of the delightful memoir, “Love is My Favorite Flavor: A Midwestern Dining Critic Tells All” and you can find more of her work on her Substack, Dining Well in DSM.

🎧 splendidtable.org/episode/2025/06/13/life-of-a-restaurant-critic-with-bill-addison-and-wini-moranville

06/10/2025

🌱✨ GINGER BEAN CHOWCHOW ✨🌱

Ever tasted summer in a spoonful?

This tangy, crunchy, ginger-kissed relish is the secret weapon your soup beans & cornbread have been waiting for. Yes, it’s beans on beans 🫘 — and trust us, it’s a revelation.

🫛 Fresh green beans & baby limas
🌱 Crisp fennel & green tomato
🧅 Sweet onion & a kick of ginger
🌿 Infused with fennel, celery, mustard seeds & garlic

The magic? Marinate those veggies overnight, then bathe them in a hot, aromatic vinegar. Chill it down for the ultimate flavor bomb. Serve atop a steaming bowl of soup beans with golden cornbread and prepare for pure Appalachian delight. 🥄✨

Find the recipe — from Ronni Lundy’s award-winning “Victuals: An Appalachian Journey, with Recipes” — at splendidtable.org/story/2016/09/09/ginger-bean-chowchow

📖: Clarkson Potter
📸: Johnny Autry

06/09/2025

“A doobie is kind of like a cobbler, but it’s more akin to sweet dumplings,” writes Gullah Geechee CheFarmer Matthew Raiford. “Once you take a bite, you’ll taste summer for real.”

Find Matthew’s recipe for Blackberry Doobie — from his cookbook “Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer” — at splendidtable.org/story/2021/06/09/blackberry-doobie

📸: Siobhán Egan
📖: Countryman Press / W. W. Norton & Company

06/07/2025

🍴📻 Love stories about food, culture, and community? The Splendid Table has been serving them up for 30 years — and public media needs your support to keep going.

💥 Your gift is doubled in June thanks to a generous match from the APM Board of Trustees! 💥

🎧 Give today: splendidtable.org/give

06/06/2025

☀️🍓🫛Explore the tastes of June on this week’s show with Gullah Geechee CheFarmer Matthew Raiford, Native Alaskan fisherwoman Melanie Brown, and “Victuals: An Appalachian Journey, with Recipes” author Ronni Lundy.

🎧 splendidtable.org/episode/2021/06/11/3-junes

📸: Pableaux Johnson | Joanne Teasdale | Siobhán Egan & Bevin Valentine Jalbert | James Napoli

06/04/2025

🌱🥗✨Seasonal Herb Salad✨🫛🌿

“This salad is a visceral experience, like you ran through the garden with a w**d whacker. Made up of pieces of fresh herbs that are just shy of being too big to eat, it’s a wild and reckless bowl of green with a sexy crunch,” writes Chef Scott Clark (Dad's Luncheonette) in his new cookbook, Coastal: 130 Recipes from a California Road Trip.

“The ingredients list is anarchic; you can decide for yourself what your handfuls are, changing up the herbs and sprouts as others come into season.”

Find Scott’s recipe and his bonus secret sauce — Hippie Vinaigrette — at splendidtable.org/story/2025/06/04/seasonal-herb-salad

📸: Cheyenne Ellis
📖: Chronicle Books

05/31/2025

🌿🍅 Have a burning question about summer cooking, maximizing garden harvests, or creating the perfect farm-fresh meal?🥒🌱 Michigan-based chef and former farmer Abra Berens — author of “Pulp,” “Grist,” and “Ruffage” — will be joining us to share her expertise! Submit your questions by June 3rd for a chance to have them answered on our upcoming episode. 📻

Record your question 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!

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480 Cedar Street
Saint Paul, MN
55101

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+18005375252

Website

http://www.splendidtable.org/

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