Sally Swift

Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.

Sally began her love affair with radio when A Prairie Home Companion recorded a series of television shows for Disney, and she has never looked back. In 1998 and 2008, she was awarded the James Beard Award for Best National Radio Show. In 2000, she received the Gracie Allen Award for Best Syndicated Talk Show. She is a five-time recipient (2007, 2008, 2009, 2010, 2014 ) of the Clarion Award from Women in Communications.

She is co-author with Lynne Rossetto Kasper of The Splendid Table's How To Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show, and its sister book, the James Beard Award nominee, How To Eat Weekends: New Recipes, Stories and Opinions, as well as A Summertime Grilling Guide from The Splendid Table

Content By This Author

"[Side dishes] have to be quite dramatic," says Australian author Donna Hay. "They're like the good supporting actors in their roles."
Emeril Lagasse, author of Essential Emeril, says he keeps an open-minded approach to food.
"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.
"Somebody who wants to learn how to differentiate and appreciate different wines -- they say that anybody can learn how to do that," says Wendy Suzuki, author of Healthy Brain, Happy Life. "You may not become a master sommelier, but you can learn."
In Pasta by Hand, Jenn Louis defines dumplings as "handcrafted nubs of dough that are poached, simmered, baked or sauteed." Louis, chef at Lincoln Restaurant in Portland, Oregon, says Italy's dumplings vary by region.

A coconut-milk curry scented with lemongrass and ginger.

Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.

This was my first taste of the south of France.

Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.

This lamb can be your savior on those evenings when you’ve got a bunch of strangers around the table.

Beguiling as a French fry, but with so much more charisma.

Twenty of our Weeknight Kitchen favorites from the past few years. These are the recipes we have held onto and made our own.

Don’t let summer get away from you without trying this. Then again, it is pretty swell in winter, too.

Jackson Pollock was famous for creating abstract paint-splattered canvases, but he had a domestic side as well.

Consider this recipe a base from which you can build your own signature kimchi, adjusting the vegetables as you see fit.

Diana Henry, author of A Bird in the Hand, shares four ideas for cooking chicken. "People say, 'It's a bland food,' but I prefer to think of it as an accessible food that will take on lots of flavors," she says.
When it comes to holiday cooking, Lynne Rossetto Kasper and Sally Swift like to keep it simple.

Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.

"The world output of olive oil is supposed to be down 20 percent this year," says Russ Parsons, food editor and columnist at the Los Angeles Times. As a result, consumers need to shop carefully for olive oil.
Aaron Cotkin, a graduate student in San Diego, challenges Lynne to make a dish from frozen Korean peanut rice balls, baby bella mushrooms, Greek yogurt, canned green beans and frozen sockeye salmon filets.
Shalon Hastings, a restaurateur from Helena, Montana, challenges Lynne to make a dish from duck fat, whole chicken, tamarind paste, fermented black beans and homemade fig jam.
Managing Producer Sally Swift shares three reliable methods for cooking rice: boil it like hell, cook it gently and let it rest, or steam it on a baking sheet.

If you can boil water, you can make great rice. 

This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.

Rowland Archer from Wake Forest, North Carolina, challenges Lynne to make a dish from fresh blueberries, canned white albacore tuna, leftover cooked angel hair pasta, fresh tomatoes and rind from Parmigiano-Reggiano cheese.
"The way that sourdough starter might leaven bread, a ginger bug can give homemade sodas their fizz and their bubbles," says Jennifer McGruther, author of The Nourished Kitchen.
Tricia Michaelis from Dickinson, North Dakota, challenges Lynne to make a dish from asparagus, lemon, boneless chicken breasts, carrots and raspberry preserves.