Bread And Butter: A Culinary Chronicle
Join us every Sunday before The Splendid Table for Bread and Butter: A Culinary Chronicle with food writers Lael Gilbert, Jenn Ashton and Tawnya Gibson.
Learn about our distinctive approach to food, cooking and eating in the West. We’ll explore a variety of topics from food waste to kitchen psychology, locally grown foods to quinoa being the new “Big Mac.”
Latest Episodes
-
I grew up, the whole of my life, with one dining room table. It’s heavy but thin. Angular when collapsed and smoothed outsides in the middle when extended… -
I want to tackle a subject I’ve been pondering for a while, but frankly haven’t yet dared address: cultural appropriation as it applies to food and…
-
In a recent segment, I mentioned that the one restaurant meal I’ve tried to recreate at home is a BBQ pork macaroni and cheese. I feel I need to state,… -
I wonder if everyone who loves food and at least tolerates cooking has tried replicating their favorite restaurant meals at home. One day, not so… -
Lael Gilbert: So I was asked recently how this whole pandemic experience has changed food in our house. So the one big thing that I've noticed is that,… -
I sat down fully intending to write about jelly beans. There is a lot to say about jelly beans, oddly, both good and bad. But instead, I find myself drawn… -
Over the past several pieces I’ve written for this program, I’ve mentioned egg enchiladas several times. Every time I do, I inevitably get questions. And… -
There are plenty of naturally green foods out there: peppers, honeydew melon, lettuce, grapes, some kinds of cabbage. And then there are foods in my… -
It’s that time of year. That time where the hope of spring starts to become a reality and flirts on the edges of your mind and you suddenly, from a place… -
Eggs are eaten in our home every day. And I’m not exaggerating that truth, even a little. If they don’t show up at breakfast, they definitely come around…
