Matt Rodbard talks working with legends, why writing about food is better than writing about music, and his (mom’s) One: Technically-Not-BBQ Oven Ribs
Andy Baraghani reveals a secret from his past, delights in the publication of his new cookbook, and shares his One: Steamed Persian Rice with Tahdig.
Priya Krishna shows off her singing voice, loves on some of her favorite writers, and shares her One: roasted vegetables with coconut, chili and garlic.
We’re dropping a bonus episode in our Splendid Table feed this week of our newest pod baby. This week, Stephen Satterfield talks about his unusual journey into food and wine, understanding yourself through pleasure, and why toast is the perfect culinary canvas.
Chef Sheldon Simeon shows off his ukulele skills, gushes about opening his dream restaurant, and blesses us all with his one: Mochiko Fried Chicken.
Drinks expert John deBary joins Jesse to talk bartending, how he met his husband, and the cocktail at the center of it all: The Stonewall Baby
We’re dropping a bonus episode in our Splendid Table feed this week of our newest pod baby. This week, Jesse Sparks talks to writer Jaya Saxena about crystals, Julie Sahni’s Classic Indian Cooking, and the triumph of homemade paneer.
We’re dropping a bonus episode in our Splendid Table feed this week of our newest pod baby. This week we talk to food and culture writer Bettina Makalintal about loving bikes, thriller novels, and the perfect recipe to fall in love with tofu.
It’s all about couples and their foods, symbolic and delicious from dumplings to rye bread to beans.
Hetty McKinnon and producer Sally Swift get into it this week to talk about Hetty’s salad business and her One: Tomato Macaroni Soup with Scrambled Egg