This week, we talk to two award-winning authors about their latest work. First, The New York Times cooking columnist Melissa Clark talks to us about her deep dive into the world of salt. From exploring salt harvesting in France to the history and revival of artisanal salts, she walks us through different types of salt and their uses in cooking. She sticks around to answer your cooking questions. Melissa Clark's latest book is Dinner in One, and for a taste of her style, check out her recipe for Roasted Cauliflower & Potatoes with Harissa, Yogurt & Toasted Almonds. Then, award-winning author Crystal Wilkinson talks to us about her new memoir, honoring her maternal ancestors, her kitchen ghosts. She talks about feeling them deeply while cooking and realizing their presence in her life. Crystal's memoir is Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks, and she leaves us with her recipe for Indian Creek Skillet Cornbread.

Broadcast dates for this episode:

• 
  

• February 9, 2024 (originally aired)

• 
  

• February 14, 2025 (rebroadcast)

• 
  
  

Your support is a special ingredient in helping to make The Splendid Table. Donate today.

This week, food columnist for The New York Times Magazine, Lisa Donovan, joins us to talk about what she's been cooking up recently and help answer our listeners' kitchen conundrums, from making the best tomato paste despite out-of-season tomatoes to using unsweetened chocolate in baking recipes. Lisa is the author of the memoir Our Lady of Perpetual Hunger, and she leaves us with a recipe for a lovely Tarte Tatin to add to our repertoire. Then, we head over to Philadelphia, where we meet the founder and owner of Down North Pizza, Muhammad Abdul-Hadi. Muhammad tells us about his mission-driven restaurant dedicated to helping formerly incarcerated people rebuild their lives. Muhammad's new cookbook is We The Pizza: Slangin’ Pies, and Savin’ Lives and he leaves us with his signature pizza sauce recipe, Norf Sauce.

Broadcast dates for this episode:

• 
  

• February 7, 2025 (originally aired)

• 
  
  

Your support is a special ingredient in helping to make The Splendid Table. Donate today

This week it’s a look at the different Lunar New Year celebrations in China, Vietnam, and Korea. First, Sarah and Kaitlin Leung talk about their Chinese New Year traditions and the symbolism behind the dishes they serve at their new year table. Sarah and Kaitlin, along with their parents, Judy and Bill, are the family behind The Woks of Life blog and cookbook, and they shared their family recipe for Poached “White Cut” Chicken. Then, Andrea Nguyen, author of Vietnamese Food Any Day, talks about celebrating Tet, the Vietnamese new year tradition that focuses on simple foods like rice, meat, beans, and vegetables. Her forthcoming book is, Ever Green Vietnamese, and she left us with her Braised Pork Ribs in Caramel Sauce (SUON KHO) recipe. Then Chef Hooni Kim, author of My Korea; Traditional Flavors, Modern Recipes remembers Lunar New Year celebrations spent with his family and leaves us a recipe for a classic accompaniment, Simple Zucchini Jeon, a delicious pan-fried fritter with your choice of meats or vegetables.

Broadcast dates for this episode:

• 
  

• January 20, 2023 (originally aired)

• 
  

• January 19, 2024 (rebroadcast)

• 
  

• January 31, 2025 (rebroadcast)

  
  
  

  When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!

•