Food

On this week's show, we learn what some local activists, restaurateurs, and food producers are doing to try to stay viable while keeping everyone safe as the novel coronavirus pandemic affects virtually every aspect of the food industry.

We begin with Mark Schettler, manager of Bar Tonique and vocal advocate for New Orleans' service workers. When all bars were ordered closed at midnight on Monday, March 16th, Mark switched into activist mode. We hear how hospitality industry workers are dealing with the crisis following the shuttering of businesses and learn how you can help.

There are a lot of questions and concerns right now around the coronavirus and the safety of our food. The science behind all of this is an everchanging field of study, but we wanted to learn the current findings and recommendations for keeping safe not only with home-cooked food and delivery, but also when out in public shopping for food and grabbing take-out from restaurants. We learned a lot from food science writer J. Kenji López-Alt. He is the Chief Culinary Advisor of Serious Eats and the author of The Food Lab: Better Home Cooking Through Science.

Podcast Extra: How to Make a Sourdough Starter

Mar 25, 2020

With so many people now spending more time at home and in the kitchen, we’ve noticed a lot more photos on social media of beautiful home-baked bread. However, we’ve seen just as many people asking how to get started baking. Which got us thinking back to a piece we did with Bridget Lancaster from America’s Test Kitchen. She walked us through the amazingly simple steps of putting together a sourdough starter at home. In this podcast extra, we hear from Bridget in her own home kitchen.

Things To Do With Rice

Mar 23, 2020

Rice is one of those universal staples found in kitchens all over the world. It’s eaten for breakfast, lunch, dinner and dessert, and the number of ways it can be prepared is practically infinite.  It’s both exotic and simple, and you very likely have some in your cupboard. We’ve curated a rather large number of recipes, so if you’re looking for ways to put that rice to work, check out the links below for main dishes, sides, salads and desserts.

Podcast Extra: Freewheeling Salads

Mar 23, 2020

This podcast extra is all about taking your salads into a much more imaginative place. We revisit an interview with Ilene Rosen who has been making salads professionally for decades. Some say she is responsible for the kale salad trend (you decide!).

We all know this situation. You’re about to start cooking dinner. You look deep into your produce drawer or reach into your bowl of garlic and onions only to find your last few onions have gone south - they are soft and have dark spots. Yup, you’ve waited too long to use them. But if you had caramelized those onions, you would have an amazingly, delicious weapon to deploy in your kitchen, in all kinds of recipes.

Don't let these onions go to waste! Photo: Orion6729|iStock|Getty Images Plus

Ian McNulty

New Orleans is so familiar with catastrophe, sometimes it feels like the way we answer it is part of our community character. We are defiant, we are resilient, we carry on, and we do it together.

The city that puts the fun in funerals has made revelry in the face of adversity a civic virtue, and has embraced hospitality as the front line of recovery. We need to reframe that part of our character as we get through the coronavirus crisis.

WWNO

Restaurants are trying to quickly adjust to new restrictions aimed at slowing the spread of coronavirus in the state. As ordered by state and local officials, dine-in restaurants are limited to take-out service only, fast-food restaurants can only serve via drive-through, and bars have been completely shuttered (except for some take-out service).

So, what’s open?

A Message from The Splendid Table

Mar 18, 2020

During this difficult and confusing time, we want you to know that all of us are right there with you. We're social distancing, juggling kids and jobs, doing a lot of hand-washing, and worrying about friends and family all across the world. Just like you, we’re also doing a lot more cooking. With that in mind, we are hard at work getting you interviews, recipes, and ideas that you will find useful. You’ll hear our regular show as usual, but we’re also digging around our archives and will be posting content regularly. Stay tuned and come back often to our podcast feed and website.

How to cook dry beans

Mar 13, 2020

Question: How do I cook dry beans?

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