Robuta

Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup,...

Butternut squash and lentils are a perfect combo for a cool fall day. This recipe is comfort food all the way - it’s full of flavor and has a satisfying...

This week, soups on! Delicious recipes from Colombia, Haiti, & China with Mariana Velásquez, Gregory Gourdet, and Jing Gao.

That it can be served minutes out of the oven makes this the perfect last-minute sweet.

Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall. 

Romans have been worshipping at the altar of cheese and pepper (aka cacio e pepe) for centuries. This simple, creamy, indulgent, delicious combo is a pillar of...

Our Annual Turkey Confidential show with guests Samin Nosrat, Yossy Arefi, Vivian Howard, and Evan Kleiman.

This and the Jujeh Brick Chicken Thighs are my son’s favorite dishes in this book. He is six years old, and not infrequently asks me to make him “green...

Parkin is a form of oatmeal gingerbread common to Yorkshire and other parts of England where oats were grown in abundance. Dark and treacly, parkin makes the...

Preheat the oven to 400°F.

Big Islanders have a habit of reversing certain words and phrases, especially with food. We call it chicken barbecue; other islands call it barbecue chicken....

Blue cornmeal gives this cornbread its haunting corn flavor and lavender hue, but yellow or white cornmeal will work equally well. You can find blue corn meal...

This recipe began as an experiment and turned out great. It uses the bottom of the pumpkin as a natural crust. Then again, maybe it’s not as new as I...

Aglio e olio is a striking example of beauty in simplicity, a dish that homes in on its two namesake ingredients: garlic and olive oil. I like adding olive oil...

Autumn Beer & Food Pairings from Stephanie Grant of The Share: Bi-weekly musings about beer, food, cocktails, and the dope Black women behind them.

Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet. It goes well at the end of the...

Master Chef breakout star Hetal Vasavada brings Indian flavors to Western-style desserts — along with glitter, sparkles, and a whole lotta color. Case in...

Getting Ready for the Holidays with The League of Kitchen’s creator, Lisa Kyung Gross, and The New Yorker’s Helen Rosner.

Milk Bar queen Christina Tosi laughs about being an UNO master, spreading Midwestern cheer, and her simple-is-best One: Brown Sugar Wafers.

You’ll find these juicy, sticky, charred wings at Singapore’s hawker centers (or food courts), where there’s usually at least one vendor flipping them...

This recipe for Soup Joumou, from award-winning chef Gregory Gourdet of Kann in Portland, Oregon is a  savory root vegetable and pumpkin soup that has been...

Moxie soda is a beloved New England soft drink first created in 1876 as a medicinal beverage. It’s flavored with gentian root, giving it a bitter flavor,...

In a large bowl, toss the green beans with the oil and salt until coated. Transfer to a grill basket (or a wire rack set on top of the grill), piling them a...

The Splendid Table is public radio's culinary culture and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of...

Carrots, celery, and onion are the base for any good comfort meal. Using rotisserie chicken puts this meal on the table in under thirty minutes!

There's nothing quite as homespun as a bowl of tomato soup with a classic grilled cheese sandwich.

Inspired by the iconic Oreo, these sandwich cookies combine cocoa powder, peppermint extract, and crushed candy canes for some festive winter flavor. This is a...

When you’re in a time pinch, this pizza is possibly the best way to use puff pastry. Just add cheese. Add tomatoes. More cheese. Olive oil. Herbs. Bake until...

To celebrate thirty years of eating, growing, harvesting and cooking on The Splendid Table, the show is going on tour and will make a stop in Iowa City.

Chef Nini Nguyen brings a little Vietnam and a bit of New Orleans to the chat with her One Recipe: Sticky Fried Shrimp Bánh Mì.

This week, we explore the depth of Southern food with Michael W. Twitty and celebrate Edna Lewis through Deb Freeman’s new documentary.

The flavors of brown butter are incredible, adding a rich, nutty flavor to the simplest of dishes. To round out the richness of the brown butter sauce, the...

I love cucumber salads. This water-rich vegetable makes a great guilt-free snack because of its crunch. It’s also a refreshing side. Much of a cucumber’s...

In her cooking classes at Purple Kale Kitchenworks in Brooklyn, New York, chef Ronna Welsh teaches sustainable and creative ways of wasting less.

Italian sausage and white bean braise is a super-easy start-up variation on meatballs. The key is to buy good-quality pork and fennel sausages, either at your...

Using a combination of butter and oil in this one-​bowl cake adds wonderful flavor and makes the texture extra moist, and it has become a favorite of ours as...

The Splendid Table is celebrating its 30th Anniversary in 2025 with a live show at the Fitzgerald Theater on Friday December 5th at 7:30 p.m.  Hosted by...

If you’re already thinking about your Christmas menu and pondering how to please your vegetarian guests, here’s a recipe that will put an end to your...

PREP TIME: 45 MINUTES • TOTAL TIME: 1 HOUR 45 MINUTES • SERVES 6

This week, we navigate seafood counters and frozen fish aisles with the help of Senior Editor for NYT Cooking, Genevieve Ko and seafood advocate Jennifer...

My children call out for this as soon as they see new potatoes coming in from the garden.

This week, we celebrate our version of an All-American Thanksgiving with Padma Lakshmi’s and Dorie Greenspan’s takes on what to put on the table. 

If you can’t find vegan puff pastry to use as a lid for this pot pie, use a piecrust mix to make pie dough instead. Feel free to play around with the filling...

Citrus and oregano make this grilled chicken taste sophisticated. It is inspired by my mom’s traditional pollo en oregano, which is usually fried. (You can...

You'll notice I use a little bit of water in the bottom of my roasting pans so that we're able to catch the drippings before they burn. When we're...

Gyulshah Mintash is our assistant manager at the Brent Cross branch of LEON, and this is their deliciously nutty tahini cake. 

The problem with pumpkin pie is pumpkin. Most pumpkins teeter toward tasteless. Instead, roast butternut squash and you get lush sweetness and kicks of caramel.

This is one of those dishes I make at home a lot because it relies mainly on store-cupboard ingredients and uses an ingredient that I always keep in the...

Pistachio Semolina Cake Jessica Koslow of Sqirl, Silver Lake