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

This week, we’re talking to two amazing cooks about how they cook at home. First, New York Times Cooking contributor Kay Chun talks about her family, the influences who taught her how to cook with patience, tenderness, and discipline! Her dishes, inspired by her grandmother (who happened to be royalty), blend traditional ingredients like her Butter-and-Parmesan Shrimp Dumplings and Italian Pork Meatballs. Kay Chun is a New York Times Cooking contributor and author of Gather Around My Table: Simple, Flavorful Recipes from My Global Pantry, and she left us with a recipe for her 50/50 Quarter-Pound Smash Burgers that combines tofu with ground beef for a slightly healthier burger! Then, we head to the North Carolina kitchen of Chef Katie Button. Katie has made her mark as a chef cooking Spanish food. Her home kitchen has a foot in the door of both cultures. Katie Button is the chef and owner of Cúrate in Asheville, North Carolina, and the author of Spanish Accent: American Home Recipes with a Spanish Touch. She left us with her recipe for her Ultimate Spanish Tortilla.Broadcast dates for this episode:November 6, 2026 (originally aired)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Celebrate kitchen companionship with a gift to The Splendid Table today.When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.

This week, we’re breaking bread in every sense of the phrase. First, beloved actor Tony Shalhoub joins us to talk about his new CNN series, Breaking Bread, where he travels the world to explore the meaning of bread and how it connects us across cultures and tables. Growing up in a large Lebanese American family in Wisconsin, Tony shares memories of food as a bridge between worlds, from kibbeh and hummus to bratwurst and grilled cheese. Then, we meet Maureen Abood, author of Lebanese Baking, who brings us into the heart of the Lebanese kitchen with recipes and stories that honor tradition and community. She leaves us with her recipe for Za’atar Manakeesh, a beloved flatbread that captures the heart of Lebanese baking: simple, fragrant, and made to share.Head to our YouTube channel and watch this extended cut of our interview with Tony Shalhoub. Subscribe so you don’t miss anything!Broadcast dates for this episode: October 31, 2025 (originally aired)October 30, 2026 (rebroadcast)Our annual cookbook giveaway is live! To enter for free, visit splendidtable.org/cookbookGenerous listeners like you make The Splendid Table possible. Donate today to support the show.

This week, we get deep into Indian Street food with James Beard Award-winning chef Meherwan Irani. Meherwan brings the addictive energy and tastes of Indian street food into your kitchen. He walks us through some of his favorites, like vada pav (spiced potato croquette in chickpea batter) and pani puris (hollowed crisp shells filled with spiced potatoes and tamarind chutney). Meherwan Irani, the author of The No. 1 Best Indian Cookbook in the World. He left us with his recipe for Roadside Hakka Noodles.Then, legendary actress Ming-Na Wen joins us to talk about her cookbook, Have You Eaten Yet: Family Recipes from a Restaurant Daughter. It's a memoir of sorts of growing up in her family’s restaurant. The conversation is packed with restaurant memories, tastes, and recipes that she’s made her own. She left us with her recipe for her Baba’s Clam Chowder.Photo Credit: Tim Robison | Riker BrothersBroadcast dates for this episode:October 23, 2026 (originally aired)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Generous listeners like you make The Splendid Table possible. Donate today to support the showWhen you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.

This week, we’re diving into Italian cooking, from the Pacific Northwest to the Bronx. First, chef and author Joshua McFadden joins us to talk about Six Seasons of Pasta, his love letter to everyone’s favorite food. Known for his hit cookbook Six Seasons: A New Way with Vegetables, Joshua brings that same seasonal sensibility to pasta, pairing local produce with traditional Italian technique, and shares his recipe for Nut Ragu. Then, Bronx-born chef Christian Petroni takes us into the heart of Italian American cooking with his debut cookbook, Parm to Table. From chicken cutlets to clams casino, he celebrates the cozy red-sauce dishes that define Sunday dinners across America and leaves us with his Chicken Scarpariello recipe.Broadcast dates for this episode: October 17, 2025 (originally aired)October 16, 2026 (rebroadcast)Our annual cookbook giveaway is live! To enter for free, visit splendidtable.org/cookbookDonate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

This week, we go from a mindful kitchen to maybe a neurotic one? First, legendary chef Eric Ripert visits us in the studio to talk about practicing mindfulness and how he learned to bring it into his cooking. He talks about his visits to monasteries, learning about temple foods in Korea and making the most out of flavorful vegetables and delicious plant-based foods. Eric Ripert is the chef of Le Bernardin in New York City and the author of many cookbooks, most recently Mindful Cooking, Simple Recipes for Nurturing Body and Soul. He shared his recipe for Southern's France's delicious Socca Niçoise. Then, New Yorker cartoonists Roz Chast and Jason Adam Katzenstein join us in Francis' kitchen to talk about their latest book, about the mysteries that reside in the kitchen. Which includes an on-the-spot inspection of Francis’ kitchen junk drawer! Roz and Jason are the authors of The Two Saddest Kitchens: A Comics Conversation.Head to our YouTube channel and watch this extended cut of our interview with Eric Ripert. Subscribe so you don’t miss anything!Broadcast dates for this episode:October 9, 2026 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate todayWhen you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.