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

• 732: Real world seafood cooking with Genevieve Ko and Jennifer Bushman

  When it comes to seafood, frozen is the new fresh. We talk to seafood industry expert, Jennifer Bushman about how technology has improved the quality of frozen fish and how to make the most of canned seafood from your local grocery store. Her latest project is Sea Pantry, how to keep your pantry stocked up with ingredients from the sea. Then, Senior Editor of New York Times Cooking, Genevieve Ko brings us her best at-home seafood cooking tips and recipes.Broadcast dates for this episode:April 9, 2021 (originally aired)April 8, 2022 (rebroadcast)May 31, 2024 (rebroadcast)May 23, 2025 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show

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• 730: Vegetarian Cooking with Deborah Madison

  This week, we spend the hour with Deborah Madison, one of the trailblazers in popularizing vegetarian cooking in America — even though she’s not a full-time vegetarian herself. We chat with her about how she came to be the founding chef of Greens, likely America's first high-end vegetarian restaurant, at a time when fine dining meant meat at the center of the plate, and her study of Buddhism and the food path it opened up for her. Then she helps us answer your cooking questions. Deborah is the author of the classic Vegetarian Cooking for Everyone, The Greens Cookbook, The Savory Way, and her latest, memoir — An Onion in My Pocket: My Life with Vegetables.Broadcast dates for this episode:March 5, 2021 (originally aired)March 11, 2022 (rebroadcast)May 16, 2025 (rebroadcast)

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• 825: Celebrating 30 Years: Live from Seattle

  We're on the road celebrating our 30th Anniversary and this week, we bring you an eventful night in Seattle in partnership with KUOW. First up, Valerie Segrest, cofounder of Tahoma Peak Solutions, and Jeremy Thunderbird, owner of Native Soul Cuisine, about the diversity of indigenous food, carrying on traditional recipes, and food sovereignty. Then, Tan Vinh, host of KUOW's Seattle Eats podcast, and Melissa Miranda, chef-owner of Musang and Kilig, talk about the rich Asian community food scene and then, Yasuaki Saito, owner of Saint Bread bakery, a semifinalist for the James Beard award for the best bakery in the country, and Janet Becerra, chef and founder of Pancita, and a semifinalist this year for Best Chef: Northwest, talk about how their local eateries reflect and serve their communities.Broadcast dates for this episode:May 9, 2025 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

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• 804: Summer Reading with Aimee Nezhukumatathil author of Bite By Bite & Sara B. Franklin author of The Editor

  This week, we’ve got suggestions to start your summer reading list. First, we sit down with bestselling author and poet  Aimee Nezhukumatathil to talk about her upbringing and the nature of her poetry. She writes about her parent’s gardens and their food, and how she carries her childhood experiences with her today.  Her latest book is Bite By Bite: Nourishments and Jamborees. Then, we learn about the life and legacy of the iconic book editor Judith Jones through her biographer Sara B. Franklin. Sara documented Judith’s amazing journey from her first job at a publishing house to transforming the cookbook industry at large. Plus, we hear from Judith herself from an interview we did several years ago with our former host, Lynne Rossetto Kasper. Sara B. Franklin’s book is The Editor: How Publishing Legend Judith Jones Shaped Culture in America.Broadcast dates for this episode:May 24, 2024 (originally aired)May 2, 2025 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today

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• 803: Priya Krishna’s Kitchen Adventures and Snacking Bakes with Yossy Arefi

  This week, we’re bringing you two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya’s Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi’s latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.  Broadcast dates for this episode:May 3, 2024 (originally aired)April 25, 2025 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

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