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

Blurring the lines between ice cream and mousse, simplicity and finesse, nostalgia and novelty, this is the kind of dessert that’s hard to categorize but easy to love.

Bitter greens with candied lemon peel, pine nuts, balsamico, and Parmigiano-Reggiano cheese become a salad destined for the holidays.

Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads.

Lustily spiced, cooled with fresh herbs, and sharpened with lemon, this type of lentil soup is what Moroccans eat to ward off the chill of the desert night.