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

Making ice cream and frozen yogurt requires skill, so much so that Penn State offers a course on the subject. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, attended, and shares what she learned with Sally Swift.
Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.
Eggs are tricky. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, agrees, and says it all comes down to the white and the yolk. She tells Sally Swift how to best soft-boil an egg and shares a recipe for Runny Yolk Sauce.
When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was.
"Goat's milk doesn't flocculate -- the cream will not rise to the top," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.

Use this sauce anywhere you need firepower, literally.

"I created this dish because it's very simple to make," says the author of Floyd Cardoz: Flavorwalla. "If you have the ingredients, you can get it done in under 30 minutes."
"There are generally two types of scallops that you can see at the store: wet and dry scallops," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen. "There's a big difference."
"What it all comes down to is its fat and a particular type of fatty acid that lambs have that beef doesn't," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.
Before ranking the country's top food cities, Tom Sietsema, the food critic for the Washington Post, visited 271 restaurants, bars, stores and markets.
If you are chopping onions, you might want to wear your goggles, says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.
Susan Volland, author of Mastering Sauces, says making stock doesn't have to be complicated. "I developed these different mock stocks, infusions and ideas where in five or ten minutes, you can make a more complex liquid that will be a step up from plain water," she says.
"[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.