Stories

El Compadre is a family restaurant in Philadelphia that got its start as an informal, in-home restaurant. As awe-inspiring as the food is, the chef, Cristina Martinez is even more so, and not just for her cooking. Francis Lam visited Martinez at the restaurant to learn more about food and support for immigrant communities.

Peru is home to one of the great cuisines of the world, but many people only know its seafood and coastal influences. Chef Martin Morales believes you have to go a little higher than sea level to get to the soul of Peruvian food.

Boniatos are what most of the world thinks of when it thinks of a sweet potato. While not quite as sweet as the yam type sweet potatoes we are used to in the United States, Doc Willoughby says boniatos are nonetheless delicious and fun to cook for their own nutty flavors and texture.

One of the best ways to prepare fresh fish to retain its quality and texture is by making ceviche. Keith Dresser, of Cook's Illustrated, developed a Peruvian fish ceviche recipe that strikes the perfect balance of acid and crunch to contrast the silky fish.

A tribute to Anthony Bourdain including archive audio, as well as thoughts from host Francis Lam and retired host Lynne Rossetto Kasper.

In 1999, The Splendid Table invited Anthony Bourdain to read an excerpt from an article he'd recently had published in The New Yorker called "Don't Eat Before Reading This." In the piece, Bourdain pulls back the curtain to reveal some of the not-so-pleasant realities of restaurant kitchens.

Anthony Bourdain has visited The Splendid Table multiple times over the show's history, tracing his s progression from bad boy chef to author to television star. We'd like to share some of our favorite moments from the conversations between Tony and Lynne Rossetto Kasper.

June 2018 Giveaway: enter for your chance to win a copy of the wonderful new cookbook Korean BBQ by Bill Kim with Chandra Ram

Diana Henry is one of Britain's most admired cooks. Her new book is as much about planning a meal as it is about how to cook it. She talks with contributor Melissa Clark about how she takes her ideas for composing meals and applies them to vegetables.