Cooking & Eating in Spring

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 29 May 2018

⏱️ 12 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Welcome to Splendid Table Selects, our mini-podcast where we feature great discussions about the joy of making and sharing good food. This episode of Selects features an appetizing conversation with The New York Times food writer and cookbook author Melissa Clark about cooking from the bounty of vegetables and herbs available in the springtime. She talks with Managing Producer Sally Swift about the recipes for three wonderful dishes: Green-Poached Eggs with Spinach and Chives, Crushed New Potatoes and Pea Salad with Mustard Seed Dressing, and Shaved Zucchini and Avocado Salad with Green Goddess Dressing.

Thanks to our presenting sponsor Bob's Red Mill featuring both Red and Golden Bulgur. Use their quick-cooking whole grain in Melissa Clark's bonus recipe for Bulgur "Pilaf" with Swiss Chard and Dried Apricots.

Broadcast dates for this episode:

May 29, 2018

Transcript

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0:31.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country.
0:38.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:44.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:02.8	Hi, it's Frances Lamb, and welcome to Splendid Table Selects,
1:06.3	our mini podcast where we share the interviews that inspired us or made us better cooks.
1:10.6	Our presenting sponsor is Bob's Redmill.
1:13.3	They're an employee-owned company that, for decades, has offered organic, gluten-free, stone-ground
1:18.5	products, and they're experts at making healthy taste amazing.
1:22.4	We'll tell you more about Bob's Redmill later, but first first let's get to the show.
1:32.8	Ah, spring.
1:39.3	That lovely time of year where we indulged our desperation to rip anything green from the earth and cook it.
1:46.6	Our managing producer, Sally Swift, is no exception to that desire, and she met up with a friend, contributor and cook Melissa Clark,
1:48.6	to get some spring cooking inspiration.
1:49.8	Have a listen.
1:52.7	Hey, Melissa, great to have you here.
	...

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