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

Notes on Creativity

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

American Public Media

Arts, Food

4.33K Ratings

🗓️ 23 December 2016

⏱️ 51 minutes

🧾️ Download transcript

Summary

Britain’s Nigella Lawson joins us with her deeply personal book, Simply Nigella. The Sterns have found first-rate chocolate at L.A. Burdick in Walpole, New Hampshire, and famed Spanish chef Ferran Adrià joins us with a conversation recorded at the "Notes on Creativity" exhibit at the Minneapolis Institute of Art. Zahav's Michael Solomonov talks about Israeli cuisine, and wine writer Karen MacNeil shares her port picks.


Broadcast dates for this episode:


  • December 18, 2015 (originally aired)
  • December 23, 2016 (rebroadcast)

Transcript

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0:00.0

Hey business owners, the digital switchover is coming and it's not just for business landlines.

0:04.7

CCTV, payment systems and alarms could be affected. We urge you to switch to digital with BT by

0:09.8

December 2025. You'll also benefit from faster connections, greater security and cost savings

0:14.8

sooner. We'll help make the switch as smooth as possible so you can spend more time doing what you do

0:19.4

best. Running your business. Start your switch to digital with BT today.

0:23.6

BT business is urging customers to migrate after the old PSTN by the end of 2025.

0:27.2

The final closure date for PSDN is 31st of January 27.

0:31.5

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.

1:01.6

It's the splendid table from APM American Public Media.

1:06.0

I'm Lynne Rosetta-Castor.

1:07.7

Tis the time for gatherings.

1:10.0

It's the season of friends, foods, and fun, and lots of ways to pull them off, like how Chef Michael Solominoff does it.

1:18.0

I want it to look like a party, so I like a bunch of little salad team, whether that's like raw taboulet, bowls of hummus and piles of bread, and then bowls of like different pilafs or grains or Persian rice that sort of fragrant with saffron

1:31.3

and dried fruits and almonds.

1:33.8

And then, you know, I like the whole sort of lamb shoulder that's been glazed with pomegranates,

1:38.4

whole roasted chicken, pickles, and, you know, people rolling up their sleeves and sort of

1:42.8

bumping elbows and passing things and taking little bites and even double dipping sometimes with their

1:47.9

spoons and fork, to me, is a good party.

1:51.3

Feasting, the art of port, and in the kitchen with Nigella Lawson, this hour on the

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