The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

<p>This week, we’re all about the diverse and delicious foods of Ghana and Nigeria. First, Food Network Star Eric Adjepong joins us from his childhood home to talk about the connection to food when eating with his hands, the community that happens around the Ghanain table, and his take on traditional dishes like his recipe for <a href="https://www.splendidtable.org/story/2025/03/21/roasted-banana-grits-with-seasoned-shrimp" class="default">Roasted Banana Grits with Seasoned Shrimp.</a> Eric is the chef and owner of Elmina in Washington DC and the author of <em>Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past. </em>Then, geologist turned food blogger Ozoz Sokoh takes us into the world of Nigerian cuisine. From iconic Nigerian breakfasts like sweet fermented rice cakes known as Māsā̀, to corned beef sauce paired with West African Yams. We couldn’t leave without getting a recipe for her <a href="https://www.splendidtable.org/story/2025/03/21/classic-nigerian-jollof-rice" class="default">Classic Nigerian Jollof Rice</a>. Ozoz is the author of <em><a href="https://www.amazon.com/Chop-Cooking-Food-Nigeria/dp/1648291899/?tag=tsplent-20" class="default">Chop Chop: Cooking the Food of Nigeria</a></em> and the blogger behind <a href="https://www.kitchenbutterfly.com/" class="default">Kitchen Butterfly.</a> </p><br/><p>Broadcast dates for this episode:</p><br/><ul><li>March 21, 2025 (originally aired)</li><li><p>March 20, 2026 (rebroadcast)</p><br/><p><a href="https://support.americanpublicmedia.org/ST-POD">Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.</a></p></li></ul><br/><br/><hr><br/><p>Subscribe to <a href="https://www.youtube.com/@TheSplendidTable" class="default">@TheSplendidTable on YouTube</a> for full podcast episodes and full-length video interviews!</p>

<p>This week, we get into the history, craft, and techniques of homemade Ramen with the brilliant author, Sho Spaeth. We talk about its origins in Japan, the introduction of ramen to the US, and the recent innovation that gave rise to what we know as instant ramen. We learn about the five elements that  go into a bowl of ramen: broth, tare, fat, noodles, and toppings, and how these have been refined over the years to create endless variations, including the kind that can be enjoyed in our own homes. Sho Spaeth is the author of <em><a href="https://www.amazon.com/Homemade-Ramen-Sho-Spaeth/dp/1324020997/tag=tsplent-20" class="default">Homemade Ramen</a></em>. He<em> </em>left us his recipe for <a href="https://www.splendidtable.org/story/2026/03/13/pork-chicken-and-niboshi-shoyu" class="default">Niboshi Shoyu Ramen</a>.</p><br/><p>Head to our <a href="https://www.youtube.com/@TheSplendidTable" class="default">YouTube channel</a> to watch our interview with Sho Spaeth. Subscribe so you don’t miss anything!</p><br/><p>Broadcast dates for this episode:</p><br/><p>March 13, 2026 (originally aired)</p><br/><hr><br/><p>Your support is a special ingredient in helping to make The Splendid Table. <a href="https://support.americanpublicmedia.org/ST-POD">Donate today</a></p><br/><hr><br/><p><em>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.</em><br></p>

<p>This week, we dedicate the entire episode to answering your bread baking questions with two brilliant bakers and teachers, King Arthur’s very own Jessica Battilana, Staff Editor, and Martin Philip, King Arthur’s Baking Ambassador. While King Arthur has taught millions of people to bake through their school, website, and classic cookbooks. They only now have published a book devoted entirely to bread, <em>The King Arthur Baking Company’s Big Book of Bread</em>.  Francis, Jessica, and Martin take listener questions on everything from the “why” behind the flavor of English Muffins, best proofing practices, what to do with extra laminated dough (if you can imagine having that problem!), and why they consider "toast" a food group all its own. Don't miss their recipe for <a href="https://www.splendidtable.org/story/2025/03/07/masahoney-toasting-bread" class="default">Masa Honey Toasting Bread</a>.</p><br/><p>Broadcast dates for this episode:</p><br/><ul><li>March 7, 2025 (originally aired)</li><li>March 6, 2026 (rebroadcast)</li></ul><br/><br/><p>Subscribe to <a href="https://www.youtube.com/@TheSplendidTable" class="default">@TheSplendidTable on YouTube</a> for full podcast episodes and full-length video interviews!</p><br/><hr><br/><p>Celebrate kitchen companionship <a href="https://support.americanpublicmedia.org/ST-POD">with a gift to The Splendid Table today.</a></p>

<p>This week, we’re joined in the studio by food superstar and philanthropist Jamie Oliver. We talk about his start in food, growing up above a small-town pub, and finding himself at the iconic River Café with Ruth Rogers and Rose Gray, and later becoming the TV persona behind <em>The Naked Chef.</em> He talks about his travels, his admiration for women cooks, and the use of his platform to champion nutrition programs and job-skills training for underserved communities. Jamie Oliver is a restaurateur, TV personality, and the author of over 30 cookbooks, including the best-selling <em><a href="https://www.amazon.com/Jamies-30-Minute-Meals-Jamie-Oliver/dp/0718154770/tag=tsplent-20" class="default">30-Minute Meals</a></em><em>, </em><em><a href="https://www.amazon.com/5-Ingredients-Quick-Easy-Food/dp/1250303885/tag=tsplent-20" class="default">5 Ingredients: Quick &amp; Easy Food</a></em><em>, and </em><em><a href="https://www.amazon.com/Veg-Easy-Delicious-Meals-Everyone/dp/0718187768/tag=tsplent-20" class="default">Veg: Easy &amp; Delicious Meals for Everyone</a></em>. His latest book is <em><a href="https://www.amazon.com/Eat-Yourself-Healthy-American-Measurements/dp/1250427061/tag=tsplent-20" class="default">Eat Yourself Healthy: Food to Change Your Life</a></em><em>. </em>He left us with his recipe for <a href="https://www.splendidtable.org/story/2026/02/27/harissa-tuna-bean-parcels" class="default">Harissa Tuna Bean Parcels</a>.</p><br/><p>Head to our <a href="https://www.youtube.com/@TheSplendidTable" class="default">YouTube channel</a> and watch this extended cut of our interview with Jamie Oliver. Subscribe so you don’t miss anything!</p><br/><p>Broadcast dates for this episode:</p><br/><p>February 27, 2026 (originally aired)</p><br/><hr><br/><p>Your support is a special ingredient in helping to make The Splendid Table. <a href="https://support.americanpublicmedia.org/ST-POD">Donate today</a></p><br/><hr><br/><p><em>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.</em></p>

<p>We're taking the show on the road this year to celebrate our 30th Anniversary! This week, we bring you to our first stop, Indianapolis, in partnership with WFYI. We dig into the local food scene with restaurateur Martha Hoover, founder of Cafe Patachou and the Patachou Foundation. We talk to her about her start as a prosecutor turned restaurateur and how the restaurant scene has changed over her 35-plus years running a restaurant in Indianapolis. Then, we welcome Samir Mohammad of 9th Street Bistro, Zoë Taylor of Borage, and food writer and <em>Eater </em>correspondent Brian Garrido to the stage to talk about the present: Indianapolis's new and booming food scene. Then, we close the show with a heartwarming story of Isaac Roman and Thomas Hayes re-opening Indy's beloved Rene's Bakery.</p><br/><p>Broadcast dates for this episode:</p><br/><ul><li>February 21, 2025 (originally aired)</li><li>February 20, 2026 (rebroadcast)</li></ul><br/><br/><hr><br/><p>Subscribe to <a href="https://www.youtube.com/@TheSplendidTable" class="default">@TheSplendidTable on YouTube</a> for full podcast episodes and full-length video interviews!</p><br/><hr><br/><p>Generous listeners like you make The Splendid Table possible. <a href="https://support.americanpublicmedia.org/ST-POD">Donate today to support the show</a></p>