Some of latest interviews for The Splendid Table.
The law of peanut butter and jelly? Why some flavors work well together
“The more I thought about the things that I was eating that I loved, the more I realized that they all followed these laws,” says chef Justin Warner, author of The Laws of Cooking.
Eric Werner on Hartwood restaurant: ‘We were just following our dream’
Mya Henry and Eric Werner turned their shared dream into a reality by opening the restaurant Hartwood near the Caribbean Sea in Tulum, Mexico.
Exploring Japan’s food culture through its master artisans
Matt Goulding, author of Rice, Noodle, Fish, spent three months exploring the food in different regions of Japan. “To find a person who’s been cooking nothing but tempura for 80 years of their life, it’s a pretty remarkable thing,” he says.
In December 2015, Tucson, Arizona, was named a City of Gastronomy in the Creative Cities Network by the United Nations Educational, Scientific and Cultural Organization. Gary Nabhan, W.K.