Jennifer Russell

Jennifer Russell is a founding producer at The Splendid Table. Before coming to radio, she made historical and arts and cultural programming for public television. She claims to have come out of the womb a food lover -- when other girls played house, she played restaurateur. Follow her comings and goings on Twitter: @jenejentweets.

Content By This Author

Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”
As a host, "you have a real responsibility to not only take care of your guest from a social standpoint, but from a practical standpoint as well," says David Solmonson. He and Lesley Solmonson are co-authors of The 12 Bottle Bar.
David and Lesley Solmonson, authors of The 12 Bottle Bar, explain why you shouldn't overlook the ice in your cocktail glass.
David and Lesley Solmonson, authors of The 12 Bottle Bar, say genever is an old spirit that is making a comeback.
All you need to stock the perfect home bar is a dozen bottles and a few essential tools, according to David and Lesley Solmonson, authors of The 12 Bottle Bar.
Chef, writer and television host Amy Thielen knows her way around an eggplant. “Properly cooked eggplant is as plush as a pillow, as soft as custard,” says Thielen, who didn’t like eggplant until her 20s.
In Fictitious Dishes, designer, writer and amateur table-setter Dinah Fried brings 50 food moments from literature to life.
In Iran the preparation of rice is an art form. Louisa Shafia, author of The New Persian Kitchen, explains the different approach to cooking rice.
Some of the most noted jazz and blues artists performed on the chitlin' circuit, or at even smaller juke joints in the woods. Frederick Douglass Opie, professor of history and foodways at Babson College, explains the connection between Southern food and music on the chitlin' circuit.
Michael Ruhlman, author of Egg, writes: “In the kitchen, the egg is ultimately neither ingredient nor finished dish, but rather a singularity with a thousand ends.”
Chef Darina Allen, author of 30 Years at Ballymaloe, says “there is so much more” to Irish food than corned beef, cabbage and soda bread.
Cheese balls date back at least to Thomas Jefferson. They've been socially acceptable, then not, now are again, thanks in part to Amy Sedaris and other authors.
Patricia Wells, author of The French Kitchen Cookbook, shares her Christmas inspiration from Paris. The menu includes Jerusalem Artichoke Soup, Saffron and Honey Brioche, Seared Duck Breast, and Pomegranate and Buttermilk Sorbet.
We're sharing a handful of cookie recipes from some our favorite bakers. Whether you're baking for yourself or for your family and friends, enjoy! And we'd love to see photos of the cookies you're baking this year.
The app LeftoverSwap, co-founded by Dan Newman, lets you share leftovers with people in your community.
Amy Traverso, author of The Apple Lover's Cookbook, explains what to consider when cooking with apples.
Root-to-Stalk Cooking by Tara Duggan details ways to utilize every part of a plant.
Amy Stewart, author of The Drunken Botanist, gives advice on making summer cocktails.
Jessica Hagy, the woman who literally wrote the book on how to be interesting (How to be Interesting), shares her top dinner party tips.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.
Rohan Marley, son of the legendary Bob Marley, is adding something else to his family's legacy -- coffee. In 1999 Rohan Marley purchased a 52-acre coffee farm atop the Blue Mountains in Jamaica.
When thinking about this year's Splendid Table Thanksgiving menu, we turned to our friends Melissa Hamilton and Christopher Hirsheimer for inspiration.