Weekly radio show and podcast for curious cooks and eaters, hosted by @francis-lam.bsky.social. Celebrating 30 years!
Splendid Table
"This dish, also known as chahan, uses leftover rice and cooks hot — and fast," Tadashi Ono and Harris Salat write in their new cookbook, JAPANESE COMFORT COOKING. 🍚
Get their full recipe for Tamago Yaki Meshi (Egg Fried Rice): bit.ly/4vAwBhZ
📖: @tenspeedpress.bsky.social
For decades, we’ve been sitting down with some of the greatest culinary minds. Now, we’re re-sharing a few of those remarkable conversations as part of our new Culinary Masters episode series. Re-visit our chat with Madhur Jaffrey here or wherever you get your podcasts: bit.ly/3PSgehC
On this week's encore episode, hear from two longtime restaurant critics: Bill Addison of The Los Angeles Times, and Iowa-based Wini Moranville. You can listen here or wherever you listen to podcasts. 🎧 bit.ly/4eaFhoh
This garlic shrimp dish by @chefjoseandres.bsky.social will have you cooking like a Spaniard! Get the recipe for Gambas al Ajillo — from SPAIN MY WAY — here: bit.ly/4vmTmWz
📖: @eccobooks.bsky.social
In our show's early days, our co-creator Lynne Rossetto Kasper talked with the legendary Anthony Bourdain about his adventurous travels, his definition of “perfect meals,” and how his Food Network series came to exist. Re-visit that chat with Tony wherever you listen to podcasts: bit.ly/3S29pL4
We’ve shared the mic with some of the world's greatest culinary minds for 30+ years. In our new Culinary Masters episode series, we’re re-airing some of those conversations. This week, revisit our discussion with Dr. Jessica B. Harris, a culinary historian and scholar of African food: bit.ly/42WKniY
"This one’s for the sweet potato lovers," Alana Kysar writes in her new cookbook, ALOHA VEGGIES.
Get the full recipe for Roasted Miso Sweet Potato with Pumpkin Seeds: bit.ly/4x6EPQH
📖: @tenspeedpress.bsky.social
"Bacalaítos are crispy, greasy, salty, and my absolute favorite fritura (fried food)," Monti Carlo writes in SPANGLISH. "They are made by frying scoops of a savory batter dotted with salted codfish."
Get the full recipe here: bit.ly/4ouCPOa
📖: @simonelement.bsky.social
This week, Monti Carlo talks about her visit home to Puerto Rico after years away, and how her roots shape her approach to cooking traditional dishes. Then, we get into the spicy, savory, sticky food of Laos with Saeng Douangdara. Listen wherever you listen to podcasts! bit.ly/4osbqfQ
"A few years after I started Thum and Thum, this laab taco was born, a product of my love for both Lao food and LA’s taco culture," @saengdouangdara.bsky.social writes in his new cookbook, THE LAO KITCHEN.
Get the full recipe: bit.ly/4glZYAb
📖: @tenspeedpress.bsky.social
