Saladish: Beyond Leafy Greens & Dressing
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Noelle Carter is a chef and test kitchen manager at the Los Angeles Times.
Recipes and Stories by Noelle Carter
The truth about cast iron: Yes, you can use a little soap
J. Kenji Lopez-Alt, managing culinary director of Serious Eats, debunks five myths about cast iron.
Col. Chris Hadfield: An astronaut's guide to eating in space
You may know Col. Chris Hadfield best for his zero-gravity rendition of David Bowie's "Space Oddity" that went viral last year, but he has a few other accomplishments. Hadfield has flown three space missions, spent a total of 6 months in space, conducted two space walks and most recently served as commander of the International Space Station.
The Jemima Code: A look at a collection of African-American cookbooks
Toni Tipton-Martin is the author of The Jemima Code, which presents 150 rare black cookbooks dating to 1827. "The idea that these cookbooks stand as a representation for so, so many others that didn't have the ability to record what they were doing is pretty phenomenal," she says.
Twinkies, coconut and maggot cheese: 3 surprising food stories from A Fork in the Road
"There's something for me so glorious about the connectivity of what we eat," says James Oseland, editor of the compilation A Fork in the Road. He shares three stories about food that surprised him.
Jess Jackson: The 'billionaire underdog' who put chardonnay on America's tables
Some say one man's vision is responsible for putting chardonnay on tables across America: Jess Stonestreet Jackson of the Kendall-Jackson wine empire. Edward Humes is the author of the Jackson biography A Man and His Mountain.
The Cro-Mags' John Joseph: 'To me, cooking is meditation, man'
John Joseph, a punk rock singer most famous for his work with the Cro-Mags, is the author of Meat is for Pussies, which attacks the myth that men need meat to be fit and strong.
Hannah Hart nourishes online community with My Drunk Kitchen
YouTuber Hannah Hart talks about the triumphs and trials of living a dual life online and in the real world.
An unexpectedly sweet use for fig leaves
In Dandelion & Quince, author Michelle McKenzie explores the uses of some non-standard herbs, fruits, and vegetables. Here, she tells The Splendid Table's Noelle Carter about her tomatillo-inspired green fish stew and the unexpectedly sweet use she's found for fig leaves.
A zucchini primer
What should you be looking for when you're buying zucchini, and what should you do with it once you have it? Taste of Home's Mark Hagen tells Noelle Carter what to do and why you should think beyond another loaf of zucchini bread.
The flavors of Lima
Virgilio Martinez is just your average former skateboarding champ and law student who became a master of Peruvian cuisine. Noelle Carter talks to him about his new cookbook, Lima.
Chef Skye Gyngell on seasonal cooking: 'What I try and do is showcase the ingredients'
"Working completely seasonally, and working with a vegetable garden, what you tend to have is a feast or a famine," says chef Skye Gyngell of the restaurant Spring and author of a book by the same name.
Spring teas have sprung
Spring teas are prized by tea lovers, and one pound can go for thousands of dollars. Saveur's Max Falkowitz tells Noelle Carter what makes these teas so unique and which ones you should try.
Why musician Kelis Rogers attended culinary school
In the middle of her successful music career, Kelis Rogers decided to go to culinary school. "It seemed like the right thing to do," she says. "I’m definitely an all-or-nothing person, so I enrolled." She is author of the cookbook My Life on a Plate.
Non-dairy milks are versatile and easy to make
Did you know you can make non-dairy milk from ingredients like coconuts, oats or even tiger nuts? "They're really, really easy to make -- especially the nut, seed and tuber milks," says Dina Cheney, author of The New Milks.
A writer explores Cuba's burgeoning food scene
"I arrived in Havana very much wanting my first meal to be what I thought of as authentic Cuban," says Tamar Adler, a contributing writer for Vogue Magazine. "I was, at first, disappointed. Then I was just interested to find that the restaurants that were getting the best ingredients and doing the best job with hiring enough staff to really cook good food were entirely uninterested in doing traditional Cuban food."
A glass of port is the perfect way to end a holiday meal
"Maybe instead of dessert or just one little bite of your favorite holiday pie, a small glass of port is so sumptuous," says wine writer Karen MacNeil, author of The Wine Bible.
5 women who are changing how we think about food
Dana Cowin, editor in chief of Food & Wine, explains the magazine's top five selections for "Most Innovative Women in Food & Drink."
Chef Sean Brock: Finding lost ingredients is the only way to 'truly restore a cuisine'
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.
Outside the West Coast, a winemaking renaissance
Ray Isle, executive wine editor of Food & Wine magazine, says many non-West Coast states are experiencing "a real burst of creative energy in terms of winemaking."
From jellied consomme to roast squab, old menus reflect L.A.'s changing tastes
For the project "To Live and Dine in L.A.," Josh Kun combed through the Los Angeles Public Library's collection of 9,000 menus dating back to 1875. The resulting book and exhibit show the transformation of the city's restaurant culture.
At the heart of brewing sake is koji, a mold
Don't call sake rice wine. According to Gordon Heady, a sake brewer based in Japan and Portland, Oregon, "It's even more complicated than wine." He explains what sake is, how it's brewed and what to look for in stores.
The history of commercial baby food in the US
Popular since its invention in the early 20th century, commercial baby food was seen as a product of convenience for women. "They were advertised as safe, modern and better than you could prepare at home," says Amy Bentley, author of Inventing Baby Food.
From soy sauce to Sriracha, the evolution of sauces
What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.
Rick Bayless: It's time to give vegetables their due in Mexican cuisine
"People in the U.S. do not think about Mexican food as having much of a vegetable component," says chef Rick Bayless, author of More Mexican Everyday. "Yet when you walk into a Mexican market, you learn otherwise because they have all those vegetables and they are using them in so many different ways."
Transform fruits, vegetables and herbs into homemade liqueurs
Andrew Schloss, author of Homemade Liqueurs and Infused Spirits, says fresh fruit, vegetables and herbs can be transformed into amazing-tasting liqueurs that are perfect for the summer cocktail season.
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