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

How much salt does meat absorb from a brine? Can you rinse salt off canned vegetables or beans? Which has more salt: french fries or a milkshake?

We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us.

Ann Taylor Pittman, food editor at Cooking Light magazine, had never visited Korea, where her mother was born. At the age of 43 she traveled to Korea with her brother, where she learned more about the country -- and herself.

Give an American classic an upgrade. This recipe for onion dip was born of Lynne's first lonely weeks living in Brussels back in the '80s.

Smoked almonds bring new life to the ever-popular salted caramel sundae.

This is one gorgeous salad: Slivered red and white cabbage tossed with ginger, garlic and orange peel -- pure Asian flavors finished off with white and black sesame seeds. 

For those days when you don't want to tend a fire, this is one utterly delicious oven version that will stand up to smoke-roasted ribs any day. 

There is not a woman of any age whose heart will not beat a little more quickly when this gorgeous sweet is placed on the table.

Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs come together in this pasta that sings of spring.

Mascarpone is a delicious fresh cow's milk cheese -- it tastes like a cross between whipped cream and cream cheese.

When you have people in the wine business over for dinner, they show up with bottles tightly wrapped in paper bags. They place them on the table, still in the bag, because we must play the Guess the Wine. Never played? Let me explain.

This soup tastes like it comes from Provence's culinary central casting.

A cold winter in the mountains and an abundance of greens inspired filmmaker and author Anna Thomas to create a batch of green soup, which quickly became one of her favorites.
In spite of a shared Mediterranean heritage, Scandinavian tastes lure us in as winter descends. Celebrate anything with this menu. It could be Christmas, the New Year or just an excuse to get everyone around a table.
When her mother developed dementia, Alex Witchel, author of All Gone, held on through love, humor and cooking her mother's dishes.