Food

A Louisiana crawfish boil is a hands-on affair. Keep those cell phones in your pocket.
Ian McNulty

Crawfish give us so much. Good flavor, an excuse to gather, a chance to bask in the seasonal food glories of south Louisiana. Well, I’m adding one more blessing to the pile – a crawfish boil creates a temporary sanctuary from the cell phone.

Louisiana Eats: East Asian Eats

May 12, 2018
Reggie Morris / Louisiana Eats

On this week's show, we're having a full on East Asian culinary exploration.

Mother's Day brunch recipes you can prepare the night before

May 11, 2018

Brunch is a Mother's Day tradition in many of our homes, and most of us would like for it to be as low-stress as possible. After all, who wants to spend the whole morning scrambling around the kitchen when we should be hanging out with mom. With this in mind, The Splendid Table gathered a few of our favorite Mother's Day brunch recipes that can be prepared the night before and then cooked the morning of. Make the prep work a group activity on Saturday - minus mom, of course, because it's her weekend! Then more time can be spent on Sunday relaxing and enjoying your meal as a family.

Creole gumbo from Cafe Dauphine in New Orleans. Gumbo in its many varities satisfies more than just a hunger in Louisiana.
Ian McNulty

If you love New Orleans food thank a New Orleans mother. If you’re really lucky that will be your own mother, or maybe, like me, your mother-in-law. But it doesn’t even matter if you’re related.

At one time in her life, Ange Branca was – and could’ve remained – a powerful and successful international business consultant. But the food and memories of her motherland Malaysia pulled her in a completely different direction, and she worked to become a chef and presenter of true, authentic Malaysian food. Branca recently joined Francis Lam live on stage at our Splendid Table Live event at WHYY in Philadelphia, where their interview began with a quick bite to eat from the kitchen of Branca’s Philadelphia restaurant Saté Kampar.

People who live in Philadelphia have known for a long time how amazing their city is when it comes to food. It’s only lately though that people outside of Philly have started to see it as a home of great chef talent. One of those amazing talents is Mike Solomonov, the Israeli-American chef-owner of Zahav, Federal Donuts, Rooster Soup Company, Goldies, Dizengoff, and Abe Fisher. Solomonov is also four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011.

Philadelphia is a city that loves its sandwiches. While the Philly Cheesesteak may get all the glory and attention from tourists, locals know it’s not the official sandwich of Philadelphia. That honor goes to the Philadelphia Roast Pork Sandwich, a fresh-baked Italian roll overflowing with savory slices or chunks of pork and topped with all sorts of ingredients that differ from spot to spot. Bryan Roof is executive food editor for Cook's Country magazine and on-screen test cook for Cook's Country from America’s Test Kitchen.

Chef Eli Kulp reimagines his culinary life

May 4, 2018

Chef Eli Kulp was new to Philadelphia when his career really took off. Within two years, he was named a Best New Chef by Food & Wine magazine, Bon Appétit called his High Street on Market the second hottest restaurant in the country, he and was ready to open a new place, two hours away in New York. But commuting home one night, the Amtrak train he was on took a sharp turn at 100 miles an hour. After that accident, Eli travels in a wheelchair and works to reinvent himself as a chef who no longer cooks in the kitchen.

Arthur "Mr. Okra" Robinson was a beloved produce vendor in New Orleans. He died Feb. 15, 2018 at age 74.
Ian McNulty

New Orleans lost a legend this year with the death of Arthur Robinson, the roving produce vendor beloved across the city and known to all as Mr Okra.

A few shows back we visited the taco historian Gustavo Arellano, author of Taco USA: How Mexican Food Conquered America. He basically came to defend the honor of the flour tortilla. That conversation made us so hungry for authentic flour tortillas that we invited Gustavo back for a follow-up conversation.

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