833: Salsa, Sauces & Sides with Rick Martínez and Sunny Lee

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

American Public Media

Arts, Food

4.2 • 2.9K Ratings

🗓️ 5 September 2025

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

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This week, we’re turning peak-season produce into bold, flavorful dishes. First, we talk with Rick Martínez, author of Salsa Daddy: Dip Your Way into Mexican Cooking, about transforming simple ingredients – think tomatoes, onions, garlic, and chilis – into salsas that sing. Rick explains why salsa is its own food group and leaves us with his family-inspired peach-and-pecan Salsa Tejana recipe. Then, we visit New York chef Sunny Lee of Sunn’s, a restaurant devoted to banchan, Korea’s iconic side dishes. Sunny teaches Francis how to elevate fresh vegetables into inventive, season-forward sides, including her recipe for Tahini Pickled Mushroom banchan.

Broadcast dates for this episode:

September 5, 2025 (originally aired)

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Transcript

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1:01.7	Shopify.com slash setup. I'm Frances Lamb and this is The Splendid Table from APM.
1:17.8	When you go to the farmer's market this time of year, when summer and fall blend together,
1:22.9	it's just the best. It's just loved so much. And maybe you're thinking of tomato sandwiches, or you're looking at the hearty greens,
1:31.3	and you're thinking of a comforting braise.
1:34.0	But maybe you're basking in all this glory and getting a little overwhelmed.
1:38.7	Well, later in the show, we'll talk with chef Sonny Lee of the instantly beloved new restaurant Sons in New York City,
1:45.9	a place specializing in Panchan, the many delicious produce-forward side dishes that are key parts of a Korean meal.
1:53.7	She'll answer the question of, what do I do with all of this?
1:57.3	And here's another question you should be asking.
1:59.9	How can I make all this produce, um, melt my face off?
	...

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