Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.

We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature, and get closer to the things we're missing.

Listen to Our Common Nature from WNYC wherever you get podcasts.

Hey, I'm Frances Lamb, and this is Splendid Table Selects, our mini podcast on the stuff that makes us better cooks and eaters.

Diana Henry has spent nearly two decades, writing thoughtful, delicious, and useful recipes inspired by her travels

around the world. Her latest book, her 12th, if you were counting, is called From the Oven to the

table, and it's got all the flavor Diana's fans have come to expect. But her inspiration for this

book began much closer to home. Contributor Shauna Seaver spoke to Diana from the BBC in London.

Have a listen.

Diana Henry, thank you so much for talking with us.

It is a pleasure.

Now, your new book from the oven to the table is home food in between two covers. It's absolutely beautiful and very craveworthy.

And it had me wondering, what do you think the primary differences are between stovetop cooking

and cooking in the oven? I started this whole oven thing when I had my first child because he cried

all the time. So I always was carrying him around and I could only do things more or less with one hand.

So I just thought, right, I'm going to just start doing, I'm just going to start doing things in the oven.

And it means basically, I just think it's much less work.

I often just put everything in a dish if I can.

So I'll use sheet pans and I will have chicken thighs

and the potatoes and whatever else I want in it all in one dish. And then I'll just stick it

into my oven for 45 minutes. And what amazes me about it is you, you, the cook, doesn't have to do

actually very much. You just have to buy things, have ideas, put them in the

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