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

Joe Yonan, author of Eat Your Vegetables, explains the history of mock meat.

We're always game for a good ceremonial burning.

This fish, with its haunting edge of smoke, is a showcase recipe for a beautiful piece of salmon, or other oil-rich fish. 

Mention okonomiyaki to anyone who has spent time in Japan and watch their eyes light up. Washington Post food columnist David Hagedorn recently wrote about the cabbage pancake.
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.