Sally Swift


Sally Swift is co-creator and Managing Producer of The Splendid Table.  The radio program, podcast and website have been in the vanguard of the movement for food quality and conscientiousness for two decades. 

The show has garnered multiple awards including the James Beard Award for Best National Radio Show (1998, 2008) and the Gracie Allen Award for Best Syndicated Talk Show (2000), and is a four-time recipient of The Clarion Award from Women in Communications(2007, 2008, 2009 and 2010).

Swift is co-author with Lynne Rossetto Kasper of the best-selling The Splendid Table's How To Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show, and its sister book, How To Eat Weekends: New Recipes, Stories and Opinions (a James Beard Award nominee).  Her writing has appeared in numerous national publications.

Before launching The Splendid Table, Swift worked in film, video and television including stints as a production assistant for Prince and on Comic Relief with Billy Crystal (where Robin Williams offered advice on script editing of lasting value). She also survived a stint as a segment producer in the madness of the 1990’s daily television talk show scene, including The Jenny Jones Show and Johnny B on the Loose with Jonathon Brandmeier, for which she was actually obliged to tie a woman to the windshield of a minivan before sending her through a car wash. 

 After various flirtations with entertainment, Swift fell fully in love with radio when she worked on a series of television shows about A Prairie Home Companion for Disney.

She is an avid gardener, lover of design, serial house re-painter, and cyclist.

Content By This Author

When it comes to setting it and forgetting it, not all slow cookers can be trusted to get the job done correctly. Lisa McManus from America's Test Kitchen has the results of a recent equipment review.
Hawaii’s classic and beloved raw fish salad is seeing a surge in popularity across the U.S. The Poke Cookbook author Martha Cheng explains why chefs and fish lovers are having a wonderful time re-imagining the dish.
There's no such thing as "too many crumbs" when it comes to this classic New Jersey treat.
Joe Yonan talks about jackfruit, one of the hippest, new meat stand-ins, and how to use it in your kitchen.
Dan Zigmond says following the eating and lifestyle habits of the Buddha could lead you to a new place of personal enlightenment.
It may surprise you to find that there is no actual pineapple in a pineapple bun. Instead, the pastry was named for its similar appearance to a pineapple's exterior. And they can be filled with just about anything.
With the rise of Yelp, just how relevant are food critics? Sally Swift asked one of the best, Tom Sietsema of the Washington Post.
Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, turns her attention to mushrooms.
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.