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Photograph of digital content creator and cookbook author Kat Ashmore after taking a bite out of her brownie.
Christine Han
We're talking with local creators in the food space: Kat Ashmore, the chef behind @katcancook, and David Milton, aka @thedamgram and @thedamtok. Plus, we drink traditional chai with siblings who turned the Muslims of the World (MOTW) Instagram community into a local café.


Seasoned Recipes
Slow-roasted leg of lamb gets not only a deep, rich color from the pomegranate molasses but also plenty of sour accents and fruit flavor
I know many good cooks but none who entertains as joyously and effortlessly as Injy Farat-Lew.
I tested all kinds of hams—spiral-cut, bone-in, bone-out—and for me, Nodine’s Woodland bone-in ham is the best.


Who’s serving some of the best and most unique breakfasts, lunches and dinners in the state? Find out on Restaurant Road Trip!


Connecticut Garden Journal is a weekly program hosted by horticulturalist Charlie Nardozzi.


All Things We're Cooking from NPR - Your family recipes and the stories behind them
Stu Haley, Maureen O'Reilly, Lisa Hovis and Miriam Armendariz Piccolo
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Collage by NPR
We all have that one dish that excites our palates and calls to mind special memories with Mom, Dad, Grandma or a favorite aunt who created delicious, comforting dishes.


Hosted by award-winning food journalist Francis Lam, 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 everyone.
  • 777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma
    This week, Honolulu chef Robynne Maii teams up with Francis to answer your cooking questions! First, we catch up on her connection to cooking and dancing, what she grew up eating thanks to her mom's love of faithfully following a recipe, and what she loves to eat as a Honolulu local. Then she dives right in with our listener questions, from what to do with leftover roast duck to how to make chili crisp. She leaves us with a recipe for Simple Smoked Fish Dip. After answering that listener's question about chili crisps, we thought it would be perfect to talk to the master of food science, award-winning writer Nik Sharma, about his favorite crispy things. He left us with a great oven technique for crispy shallots and a Chicken Kanji recipe.Broadcast dates for this episode:March 17, 2023 (originally aired)March 15, 2024 (rebroadcast)Celebrate kitchen companionship with a gift to The Splendid Table today.
  • 799: The Dish with Andrew Friedman and Flavorama with Arielle Johnson
    This week, we're all about the world of restaurants and flavor. First, we talked with Andrew Friedman about his career, writing about American food culture, chefs, and the restaurant scene. He talks to us about his latest project, spending time behind the swinging doors of a restaurant and how all the kitchen roles—from the butcher to the delivery drivers to the dishwasher make the dish you sit down to enjoy. His latest book is The Dish: The Lives and Labor Behind One Plate of Food. Then we sit down with Flavor Scientist Arielle Johnson, who talks about the science behind flavor, from flavor perceptions to aroma and the laws of flavor. Arielle's latest book is Flavorama: A Guide to Unlocking the Art and Science of Flavor, and she leaves us with her recipes for Smoke Oil & Smoke Oil Infused Fish.Broadcast dates for this episode:March 8, 2024 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show



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