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"Romaine, the typical green for [a Caesar] salad, is great, but has nothing going on flavor-wise," Greg Baxtrom writes in NOTHING MATTERS ... BUT DELICIOUS. "Fennel, on the other hand, now, fennel has character." Get the recipe for Fennel Caesar Salad: bit.ly/4hD2fb7 📖: @tenspeedpress.bsky.social

Today's all-new episode brings island flavors and home hacks right to your kitchen! First, Omi Hopper chats with us about her love letter to Puerto Rico and the journey that started it all. Then, we take a trip with Sheldon Simeon to explore the global flavors of Hawaii. 🎧 bit.ly/4zkgdoB

"The only way to know how incredibly good this cake tastes is to go into the kitchen and make it," Sarit Packer and Itamar Srulovich write in HONEY & CO. AT HOME. Get their recipe for Strawberry Ricotta Cakes here: bit.ly/45P4YqG 🍓

These wings from Hugh Mangum's BARBECUE are first marinated overnight in dark soy sauce, oyster sauce, and garlic, then grilled and served with a spicy dipping sauce made of chiles and lime. 🍋‍🟩 Get the full recipe here: bit.ly/4zbzOr2 📖: @phaidonpress.bsky.social

This delicious grilled green bean recipe from Pat Martin calls for two teaspoons of his Memphis-Style Seasoning. 🧂 🧅 🧄 🌶️ Find the full recipe here: bit.ly/3U99FsK

We went deep into the archives for this week's encore episode, which is all about the art of the cookout! 🔥 Listen here or in your favorite podcast app for our conversations with Nick Leighton, Leah Bonnema, Sarit Packer, Itamar Srulovich, and Pat Martin: bit.ly/4g2QxEd

Take a summer road trip with us! 🚗 Our new episode series visits our archives to explore the people, places, and flavors that define destinations across the globe. Each episode is a passport to a new culinary adventure! Listen at splendidtable.org/roadtripping or in your favorite podcast app.

This week's *new* episode is like a mini vacation! ✈️ 🧳 We chat with award-winning food writer Georgina Hayden and author/chef Nichole Accettola, with "stops" in Denmark, Sweden, England, and Cyprus! Listen here or wherever you get your podcasts: bit.ly/4fVNdvF

This week's encore episode is filled with great ideas and recipes! First, Casey Elsass tells us how to be the best guest ever, from arriving prepared to bringing show-stopping dishes. Then, Peter Som teaches us how to host with flair. Listen here or wherever you get your podcasts: bit.ly/4vQ0pXW

"The acidity of the marinated squash cuts through the richness of the meat," Abra Berens writes in RUFFAGE. "If you want to avoid stove work, cook the mushrooms and squash on the grill." Get the recipe for Summer Squash Escabeche: bit.ly/3Z6snQt 📖: @chroniclebooks.bsky.social

Beat the July heat with our latest encore episode! ☀️ First, award-winning author and farmer Abra Berens helps you make the most of your summer produce. Then, we head to NYC to hang out with chef Jiho Kim at his restaurant, Joomak. Listen here or wherever you get your podcasts: https://bit.ly/4vullU5

"For ease, I’m using canned butter beans here, so that all that needs to be made is the hearty sauce to accompany them," Marina Georgallides writes in EAT LIKE A GREEK about her recipe for Gígantes Pláki (Greek Baked Beans). Get the full recipe here: bit.ly/3Tjc3g2

"Instead of leaving it whole like a pig in a blan­ket, [this] hot dog–filled pastry is sliced and twisted to form the shape of a flower before being topped with sesame seeds and scallions," Farideh Sadeghin writes in THE HOT DOG COOKBOOK. Get the recipe: bit.ly/4eLgCbs 📖: @workmanpub.bsky.social

"Every form of food in America is the result of something that came from somewhere else." Check out Francis on @cbssundaymorning.bsky.social recent America at 250 special! He talks about how the country is a melting pot of foods and highlights the rise of Viet-Cajun cuisine. bit.ly/4v6DKpC

Sunday Morning: "These United States - America at 250"

Host Jane Pauley celebrates America at 250. Featured: The Founding Fathers; driving historic Route 66; the Essential American Songbook; a melting pot of cuisine; the ERA; the transcontinental railroad; fireworks; and Larry David's skewed take on America...

youtu.be

"I scaled this recipe back to use 5 pounds of chicken, which may still seem like a lot ... but the Arab in me cannot tell you to make less," Mariam Daud (aka MariYUM) shares in their debut cookbook, I SLEEP IN MY KITCHEN. Get the recipe: bit.ly/4xWgtJQ 📖: Clarkson Potter

"This is a summer dish to make your own," our managing producer @salswift.bsky.social says of Georgina Hayden's Tomatoey Greek Greens. "Essentially, you are slowly cooking seasonal vegetables in oil and tomatoes." Get the recipe, from MEDESQUE: bit.ly/4vGUXau 📖: @bloomsburybooksus.bsky.social

Chewy amaretti always hit the spot 👌

Splendid Table@splendidtable.org · 3mo ago

"Use the freshest almonds you can find to give these cookies their due," @domenicacooks.bsky.social writes in her new cookbook. 🍪 Get Domenica's full recipe for Sardinian Amaretti — from ITALIAN COOKIES: AUTHENTIC RECIPES AND SWEET STORIES FROM EVERY REGION — here: bit.ly/3RyniAl

Episodes worthy of a marathon listen! In our new Culinary Masters collection, we revisit interviews with some of the people who have fundamentally changed how many of us cook and think about food. You can find them here or wherever you listen to podcasts: bit.ly/3SoPKW1

"Though its exact origins are debated, this unique sweet and savoury sandwich ... is now a ubiquitous sight on the streets of Seoul, and an iconic street food breakfast to fuel busy mornings," Julian Kim writes in A DAY IN SEOUL. 🥪 Get Julian's full recipe for Gilgeori Toast: bit.ly/4w94iYl

Hello, dessert lovers! 🍰 🍪 🥧 Did you know when you subscribe to our email list, you get a sweet treat recipe in your inbox once a month? Visit splenditable.org to sign up. 📚: Hetal Vasavada | Natasha Pickowicz | Carla Hall | Shauna Sever

"Bacalaítos are crispy, greasy, salty, and my absolute favorite fritura (fried food)," Monti Carlo writes in SPANGLISH. "They are made by frying scoops of a savory batter dotted with salted codfish." Get the full recipe here: bit.ly/4ouCPOa 📖: @simonelement.bsky.social

"A few years after I started Thum and Thum, this laab taco was born, a product of my love for both Lao food and LA’s taco culture," @saengdouangdara.bsky.social writes in his new cookbook, THE LAO KITCHEN. Get the full recipe: bit.ly/4glZYAb 📖: @tenspeedpress.bsky.social

This week, Monti Carlo talks about her visit home to Puerto Rico after years away, and how her roots shape her approach to cooking traditional dishes. Then, we get into the spicy, savory, sticky food of Laos with Saeng Douangdara. Listen wherever you listen to podcasts! bit.ly/4osbqfQ

"This dish, also known as chahan, uses leftover rice and cooks hot — and fast," Tadashi Ono and Harris Salat write in their new cookbook, JAPANESE COMFORT COOKING. 🍚 Get their full recipe for Tamago Yaki Meshi (Egg Fried Rice): bit.ly/4vAwBhZ 📖: @tenspeedpress.bsky.social

On this week's encore episode, hear from two longtime restaurant critics: Bill Addison of The Los Angeles Times, and Iowa-based Wini Moranville. You can listen here or wherever you listen to podcasts. 🎧 bit.ly/4eaFhoh

This garlic shrimp dish by @chefjoseandres.bsky.social will have you cooking like a Spaniard! Get the recipe for Gambas al Ajillo — from SPAIN MY WAY — here: bit.ly/4vmTmWz 📖: @eccobooks.bsky.social

"This one’s for the sweet potato lovers," Alana Kysar writes in her new cookbook, ALOHA VEGGIES. Get the full recipe for Roasted Miso Sweet Potato with Pumpkin Seeds: bit.ly/4x6EPQH 📖: @tenspeedpress.bsky.social

In our show's early days, our co-creator Lynne Rossetto Kasper talked with the legendary Anthony Bourdain about his adventurous travels, his definition of “perfect meals,” and how his Food Network series came to exist. Re-visit that chat with Tony wherever you listen to podcasts: bit.ly/3S29pL4

We’ve shared the mic with some of the world's greatest culinary minds for 30+ years. In our new Culinary Masters episode series, we’re re-airing some of those conversations. This week, revisit our discussion with Dr. Jessica B. Harris, a culinary historian and scholar of African food: bit.ly/42WKniY