Listen on: <a href="https://itunes.apple.com/us/podcast/the-splendid-table/id86997870?mt=2">Apple Podcasts</a> | <a href="https://www.stitcher.com/podcast/american-public-media/the-splendid-table">Stitcher</a> | <a href="https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3BsZW5kaWR0YWJsZS5vcmcvZmVlZHMvcG9kY2FzdC9pdHVuZXM">Google Podcasts</a> | <a href="https://open.spotify.com/show/3DgIWbgSloSKZ1Tr929oeq">Spotify</a> | <a href="https://www.pandora.com/station/play/3971804663010935122">Pandora</a> This week, we’re turning peak-season produce into bold, flavorful dishes. First, we talk with Rick Martínez, author of <a href="https://www.amazon.com/Salsa-Daddy-Your-Mexican-Cooking/dp/0593798937/tag=tsplent-20" class="default">Salsa Daddy: Dip Your Way into Mexican Cooking</a>, about transforming simple ingredients – think tomatoes, onions, garlic, and chilis – into salsas that sing. Rick explains why salsa is its own food group and leaves us with his family-inspired peach-and-pecan <a href="https://www.splendidtable.org/story/2025/09/05/salsa-tejana-texas-salsa-roasted-peaches-charred-habanero-and-toasted-pecans" class="default">Salsa Tejana</a> recipe. Then, we visit New York chef Sunny Lee of Sunn’s, a restaurant devoted to banchan, Korea’s iconic side dishes. Sunny teaches Francis how to elevate fresh vegetables into inventive, season-forward sides, including her recipe for <a href="https://www.splendidtable.org/story/2025/09/05/tahini-pickled-mushroom-banchan" class="default">Tahini Pickled Mushroom banchan</a>.  Broadcast dates for this episode:  <ul><li>September 5, 2025 (originally aired)</li></ul> <hr> Celebrate kitchen companionship <a href="https://support.americanpublicmedia.org/ST-POD">with a gift to The Splendid Table today.</a> <hr> When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.

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833: Salsa, Sauces & Sides with Rick Martínez and Sunny Lee

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