Stories

It's always about flavor first: Vedge on progress in vegan cuisine
Anthony Bourdain reads from "Don't Eat Before Reading This"
June 12, 2018
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 remembered in his own words
June 8, 2018
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.
Vegetables require more than technique, you need a good plan
June 1, 2018
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.
Coming out meatless: the cultural politics of going vegetarian
June 1, 2018
What does not eating meat say about you? In one young biracial man’s family, his dietary change was construed as white, elite, even feminine. In this excerpt of the podcast Gravy: the cultural politics of going vegetarian.
The Key 3: Vedge
May 31, 2018
Francis Lam visits Rich Landau and Kate Jacoby, the husband/wife chef team behind Vedge in Philadelphia, to learn more about their food, favorite cooking techniques and what three dishes they consider essential to the vegetarian or veggie-loving home cook.
Smashed, not sliced: an America’s Test Kitchen twist to cucumber salad
May 30, 2018
Cucumbers are a key flavor and ingredient for summertime cooking. While we generally think of them sliced or diced, Elle Simone of America's Test Kitchen suggests a new technique: smash them!
Melissa Clark shares recipes that showcase the flavors of spring
May 29, 2018
The New York Times food writer Melissa Clark talks about the multipurpose uses of Green Goddess Dressing, a tangy take on new potatoes and peas, and a spinach and egg dish perfect for the breakfast -- or dinner -- table.
Playing with fire: new barbecue recipes from Michael Symon
May 25, 2018
Chef and pitmaster Michael Symon shares three new recipes for smoked meat dishes that will elevate your summer grill game. Smoked prime rib? Yes, please!
Summertime grilling guide from The Splendid Table
May 24, 2018
The summer grilling season is upon us! We've collected some of our favorite recipes from A Summertime Grilling Guide from The Splendid Table to entice you and inspire your backyard barbecues, parties, and picnics.