David was surprised when a virtual stranger cooked a meal for him from his book, making him judge, jury, and guest of honor.
Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
Is anything more soothing than standing before a burbling pot of Marcella Hazan’s Bolognese sauce?
The Splendid Table asked our very own David to interview Mary Karr, famous memoir writer, about the notion of sacred carnality.
David recounts his doomed career in Little League baseball—and it has everything to do with no concession stands in the outfield.
Luca, David’s youngest staffer, heralds World Elephant Day with a lemonade stand, a batch of brownies, and the sweetest intentions.
David brags about his latest harvest and expresses dismay at blight and Japanese beetles and creepers and other garden horrors.
David’s not a poet and he knows it. Still, he was inspired to try his hand at poetry when he harvested his first vegetables.
David explains why, after 40 years, he’s finally decided to follow in his father’s muddy footsteps.
What do you get when you mix a writer, a padded envelope, a Vitamix, and a very long and unproductive afternoon?
Depressed, David turns to bread making and finds that dough holds no grudges, turning out lovely even after the worst of manglings.
David tells the story of these charming Portuguese artisans who design and replicate beautiful patterns in a nearly lost art.
David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.
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