Latest Episode: Summer Cooking with Abra Berens and Chef Jiho Kim
  • Donate
The Splendid Table
  • Recipes
  • Episodes
  • Radio
    • About Us
    • Newsletter
    • Subscribe to Podcast
    • Support The Splendid Table!
    • Merchandise
    • On the Radio
    • Become a Sponsor
    • Podcast Sponsors
    • Contact Us
All Recipes

Bouquet Garni

  • Vermilion Rockfish with Braised Artichokes and Herbs

    This recipes was provided by Michael Cimarusti, Executive Chef at Providence in Los Angeles. You can hear more from Cimarusti on his favorite fish techniques and dock-to-dish philosophy in his conversation with contributor Russ Parsons.

  • Brussels Sprouts and Walnuts with Fennel and Red Pearl Onions

    An elaborate preparation for a special meal, you can cook everything except the Brussels sprouts the day before. Reheat the vegetables, blanch the sprouts, and combine them at the last minute. Instead of chestnuts, which I find to be disappointing and expensive (and the canned ones are just too soft), I use walnuts instead.

  • Basic Brown Chicken Broth

    This simple broth is the cornerstone for many a delicious soup. Even though it involves an extra step ­ browning the bones and vegetables ­ it comes out perfectly clear and appetizingly brown. The trick is adding only enough water to barely cover the chicken.

Sponsor us

Recent Stories

  • Summer Salad with Cured Fish and White Kimchi

  • 3 Junes

  • Real world seafood cooking with Genevieve Ko and Jennifer Bushman

  • The Splendid Table Tour: Celebrating 30 Years

  • Turkey Confidential 2024

  • Pizza: Origin, Culture and Making It with Nathan Myhrvold

The Splendid Table
American Public Media
© 2025 Minnesota Public Radio. All rights reserved.Terms and ConditionsPrivacy Policy