![The Splendid Table](/img/default-banner.jpg)
- 252
- 1 340 288
The Splendid Table
United States
Приєднався 27 січ 2012
The Splendid Table, hosted by award-winning food writer Francis Lam, has been an original weekend companion, celebrating the intersection of food and life for more than two decades. A culinary, culture and lifestyle program, it has hosted our nation's conversations about cooking, sustainability and food culture and has introduced us to generations of food dignitaries. Our UA-cam channel features videos for recipes, interview segments, cooking lessons and more.
Andy Baraghani shares his One Recipe: Steamed Persian Rice with Tahdig
Andy Baraghani shares his One Recipe: Steamed Persian Rice with Tahdig
Переглядів: 697
Відео
Ada Limón talks avocados on The Splendid Table
Переглядів 5262 роки тому
Ada Limón talks avocados on The Splendid Table
Beyond Hummus: Yotam Ottolenghi on Other Uses for Tahini
Переглядів 6 тис.4 роки тому
Beyond Hummus: Yotam Ottolenghi on Other Uses for Tahini
In the kitchen with King & Emma Phojanakong | Seafood Sinigang
Переглядів 2,7 тис.4 роки тому
In the kitchen with King & Emma Phojanakong | Seafood Sinigang
Catching Up with Lynne Rossetto Kasper (Full Episode)
Переглядів 4,2 тис.4 роки тому
Catching Up with Lynne Rossetto Kasper (Full Episode)
What is Christina Tosi's Desert Island Dessert?
Переглядів 9644 роки тому
What is Christina Tosi's Desert Island Dessert?
Behind the Recipe: Traditional Capirotada with Mango and Plantains (Pati Jinich)
Переглядів 1,3 тис.4 роки тому
Behind the Recipe: Traditional Capirotada with Mango and Plantains (Pati Jinich)
There Are Many Ways to Use Coconut Milk in Recipes
Переглядів 3,7 тис.4 роки тому
There Are Many Ways to Use Coconut Milk in Recipes
Can You Substitute Different Types of Flour in Recipes?
Переглядів 3,7 тис.4 роки тому
Can You Substitute Different Types of Flour in Recipes?
Cooking with Kombucha (Q&A with Samin Nosrat 6/6)
Переглядів 8774 роки тому
Cooking with Kombucha (Q&A with Samin Nosrat 6/6)
What Ingredients Freeze Well? (Q&A with Samin Nosrat 5/6)
Переглядів 8904 роки тому
What Ingredients Freeze Well? (Q&A with Samin Nosrat 5/6)
How to Make Tahdig (Persian Crispy Rice) | Q&A with Samin Nosrat 4/6)
Переглядів 10 тис.4 роки тому
How to Make Tahdig (Persian Crispy Rice) | Q&A with Samin Nosrat 4/6)
Easy Shrimp Dish for the Family (Q&A with Samin Nosrat 3/6)
Переглядів 7154 роки тому
Easy Shrimp Dish for the Family (Q&A with Samin Nosrat 3/6)
Culinary Creativity in a Constrained Kitchen (Q&A with Samin Nosrat 2/6)
Переглядів 2354 роки тому
Culinary Creativity in a Constrained Kitchen (Q&A with Samin Nosrat 2/6)
New Ideas for Cooking Chicken (Q&A with Samin Nosrat 1/6)
Переглядів 6094 роки тому
New Ideas for Cooking Chicken (Q&A with Samin Nosrat 1/6)
Food safety and the coronavirus with food science writer J. Kenji López-Alt
Переглядів 1,2 тис.4 роки тому
Food safety and the coronavirus with food science writer J. Kenji López-Alt
Upgrade your breakfast with savory ingredients | Alison Roman Interview
Переглядів 3,3 тис.4 роки тому
Upgrade your breakfast with savory ingredients | Alison Roman Interview
How to Make the Ideal Buttermilk Biscuit
Переглядів 1,4 тис.4 роки тому
How to Make the Ideal Buttermilk Biscuit
Chef Joshna Maharaj challenges Melissa Clark to a game of Stump the Cook
Переглядів 2664 роки тому
Chef Joshna Maharaj challenges Melissa Clark to a game of Stump the Cook
Andrea Nguyen Makes Nuoc Cham Dipping Sauce
Переглядів 263 тис.4 роки тому
Andrea Nguyen Makes Nuoc Cham Dipping Sauce
Andrea Nguyen Makes Sizzling Rice Crepes
Переглядів 35 тис.4 роки тому
Andrea Nguyen Makes Sizzling Rice Crepes
Subscribe to Weeknight Kitchen with Melissa Clark Podcast
Переглядів 2,4 тис.4 роки тому
Subscribe to Weeknight Kitchen with Melissa Clark Podcast
Introducing Weeknight Kitchen with Melissa Clark
Переглядів 1,4 тис.5 років тому
Introducing Weeknight Kitchen with Melissa Clark
This is the most npr ass shit I’ve seen in a minute. Breaking: white lady discovers spices
I love all ur great tips and explanations on punching the recipes up! Can u please post morw vegetarian dishes and sauces...i do not use fish sauce so what alternatives would u suggest?
I'm making this!
Oh, that is such a good tip for knowing if a lime is juicy! So often I get them home and they are not... 🙄
Thank you, copied and saved❤
Hi Andrea- can you please recommend a good brand for bun noodles ? We didn't like the first one I bought we like the one with only rice no tapioca added.
謝謝😍
I loved LRK! She makes anything shes talking about sound DELICIOUS!! But I really like Francis Lamb too!
Talk too much lol lady
Now if you spoke simple english the way Julia wrote her cook books, people would understand you are talking about Beef cooked in red wine. Buf 😅 French is lovely, but Julia used english, for a reason. She was a wonderful Chef.
Good times. Yeah.
I tried making the sauce today and it is nice ❤!
A veggie quiche with maple bacon. Broccoli, eggs, maple, carrot, mushroom. Ask for bacon, cream and frozen pie crust. Bam!
Buttermilk Powder! Ingenious!
LOL Okay another chef that thinks that pepper seeds are spicy! SMH Andrea, there is zero capsaicin in pepper seeds. The most capsaicin is in the pith that holds the seeds which is why people like yourself get confused.
can we use regular plain yoghurt ?
falfel phil (im sorry)
Honestly you don't know vietnamese cuisine. you just look vietnamese but you can't cook vietnamese cuisine!
I can't wait to make this. I absolutely love vietnamese food!
As PQC ALUM BRING BACK THE FOOTBALL TEAM WE NEED MORE MIKE MIKE'S BOOMAN'S AND MEATS ON THE YARD
This is what I want for almost everything to kick it up. The heat is so good and helps open my lungs and nose. Thank you.
You are such a great host, Francis. Thank you for profiling Edna Lewis.
Has the name of the giant apple been revealed?
😂was that a good omg or a bad omg?
We almost always had prunes. Dime Box Texas. Mmmm
Stealing
Yummmmm
Amazing interview! How has this not had a million views?! And now I have to elevate Kenji from star chef to Hero of the People. Keep on teaching!
Wow this video is from 2012, I was going to rip into the mic situation but I'm sure they've figured it out by now. Shotgun mics are designed to be used from a distance... they have a boom pole for one of the mics, it should be overhead (facing down) above the frame and there is no need for the host to hold one.
Wow this video is from 2012, I was going to rip into the mic situation but I'm sure they've figured it out by now. Shotgun mics are designed to be used from a distance... they have a boom pole for one of the mics, it should be overhead (facing down) above the frame and there is no need for the host to hold one.
Enjoyed the humor and easy-going manner of this presentation . I also love this sauce on almost 😊anything
It's not been whipped (air added to). It's not a mousse
what is this technically ?
So happy you have a fellow Haitian talking about our food , instead of getting a chef outside of our culture like Bon Appétit did.😔
your gf was right
What island?
Sorry but you have NO BUTTER in your dough! Grandma you need to dig that recipe out
Omg what a tease
I am Czech and these Kolaches look so yummy! Have a nice Christmass and great all new year.
Dont you think he forgot the butter in the dough?
Daniel, it's peper, not paper.
I'm of Swedish heritage and grew up baking traditional Swedish pastries with my grandmother. I loved this video and can't wait to try making kolaches! I so loved seeing that this young man graduated from culinary school and is bringing a 21st century approach to making classic Czech pastries, while still maintaining his grandmother's European traditions. Great story!
And so it all comes together at the end perfectly . The difficult part I thought would be pouring the rice batter but that was simplicity itself . Great presentation Andrea , it is mouthwatering indeed.
Turkey Confidential is the best show to listen to on the way to Thanksgiving Dinner.
Great recipes ! Thank you so much. How we keep the batter for several days in the fridge ? If that is the case, how long ?
How then are Swedes not obese??? That is a lot of eating during the day!! And PASTRIES?? BISCUITS?? “One cake and one bun??”
I think if you eat this things in moderation and live an active lifestyle its not a problem. I live in sweden and everyone i know take a fika a few times a week and not that many are obese but we do have a increased problem with obesity but i thinks its more because many are sitting all days and dont activate their bodies. But its actually pretty strange i have never struggled with my weight and then i was on vacation in usa and went up a bit even if i didnt feel like i ate more than i do in sweden so maybe its the things that are in the food that play a big role.
😢 share tq
😂
😅 P R O M O S M
Goat
How long can we have it in the fridge ? I've heard that when we put Limon into it, it will decrease the time of preservation !Is that a real thing ? Thanks for your channel !!!! And the tip to cut Chilies ! So greeeaaat ! @4:40