The Splendid Table

  • Hosted by Lynne Rossetto Kasper

More than just talking about recipes, Splendid Table explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.

The Splendid Table host, Lynne Rossetto Kasper
Credit APM

http://splendidtable.publicradio.org/

Milk punch was a popular boozy concoction in Great Britain and colonial America during the 1700s. Despite its cloudy sounding name, the drink was often crystal clear, had a wonderfully rich body, and was flavored with a wide range of spirits, fruits, and spices. After the 18th century, milk punch faded into obscurity. Thanks to the savvy skills of modern mixologists, we’re seeing a milk punch renaissance. Managing Producer Sally Swift talks with Dan Souza from America’s Test Kitchen about the science and process used to make the cocktail.

Of all the tools used for backyard grilling, grill tongs may be the most important. They need to be long enough to keep you from getting burned, sturdy to lift large cuts of meat and heavier vegetables, and easy to open with one hand while cooking with the other. Lisa McManus leads all the equipment testing and ingredient tastings for America’s Test Kitchen. She talked with Managing Producer Sally Swift about the results of a recent equipment review of grill tongs. A full list of recommended items can be found below their interview.

Eggs are something we could talk about forever. We eat them for any meal of the day. For many people, they’re the first thing you learn to cook. And even for world class chefs, mastering something as simple as a plain omelette can become a total obsession. Rachel Khong has written a book called All About Eggs. It’s a deep look at recipes and uses from across different cultures, including eggs from very different birds.

The urban farming movement takes many forms, both indoors and outdoors: school gardens, community vegetable patches, fish farms in tanks. Scientist Caleb Harper believes that indoor urban farming specifically can create the best tasting, most nutritious, and least energy intensive crops anywhere in the world. Harper is director of the Open Agriculture Initiative (OpenAg) at the Massachusetts Institute of Technology (MIT) Media Lab.

An expert guide to American Rhône wines

Sep 8, 2017

California may be best known for making wines from popular grape varieties like cabernet sauvignon, chardonnay, merlot, and pinot noir. But there are also vintners who grow less common Rhône grape varieties such as grenache and syrah. These grapes were brought by immigrants to California more than 100 years ago, and they flourished until Prohibition. However, these varietals have made a comeback.

Fill-up and fine food: dining out in Miami gas stations

Sep 8, 2017

Maria Bakkalapulo
(Photo: Niall Macaulay)

Enter to win Victuals by Ronni Lundy

Sep 1, 2017

September 2017 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, one (1) winner will receive one (1) copy of Victuals: An Appalachian Journey, with Recipes by Ronni Lundy. The book has a retail value of $32.50.

Enter before September 30, 2017, at 11:59 p.m. Central Daylight Time, by submitting the form below.

American desserts often come with wacky names: buckle, slump, grunt, Bettie. You can add another one to the list: sonker. It's a silly name for a seriously good dessert. Tucker Shaw is the head of the Cooks Country team at America’s Test Kitchen. He talks with managing producer about this dish of stewed fruit and lightly crisped top with North Carolina roots. Tucker also left us with a recipe for Lazy Strawberry Sonker, a perfect treat to use up a lot of your summertime strawberries.

Spain is the birthplace of some of the most delicious, interesting sauces on earth: rusty red purees of peppers, fried bread and almonds. Thick dips that you want slathered over grilled meats, and, of course, the king of all sauces: mayonnaise. For a tour of Spain’s staple sauces, managing producer Sally Swift sat down with Spanish chef Omar Allibhoy, author of Spanish Made Simple.

Jenn Louis is the chef of Ray restaurant in Portland, Oregon, and the author of the new cookbook, The Book of Greens. She spent two year writing the book, focusing on both the nutritional impact and high flavor factors of a wide range of greens. She talks with host Francis Lam about some of her favorite greens, and gives suggestions on how to prepare and enjoy them.

Forager Hank Shaw enjoys dining on daylilies

Aug 25, 2017

Whether you love them or hate them, daylilies can be found almost everywhere during the summertime. In some states, they grow native; in others, people plant them as landscaping for a splash of color. However, did you know that many parts of the plant are not only edible, but are actually quite delicious? Master forager Hank Shaw is a cookbook author and writes about food at his blog Hunter Angler Gardener Cook. Host Francis Lam talks with Shaw about how to harvest and cook daylilies.

Tips for amazing Spanish paella from chef Omar Allibhoy

Aug 23, 2017

Paella may be the pinnacle of Spanish cuisine. With its layers of flavors and ingredients, paella is a satisfying and fun meal to eat. On the flip-side, it also has a reputation for being intimidating to cook. But Spanish chef Omar Allibhoy, the author of Spanish Made Simple, says it should not be thought of in that way.

Tomatoes 101 with Lynne Rossetto Kasper

Aug 16, 2017

Here at The Splendid Table, we love tomatoes! There are as many wonderful ways to eat and cook with them, as there are varieties to enjoy. In this video, Lynne Rossetto Kasper explains the many flavors you can expect from different types of tomatoes. See the archive section below the video for some of our favorite tomato-based recipes and stories.

A cookbook devoted entirely to onions may seem too specialized, but Kate Winslow, author of Onions, Etcetera doesn't think so. She talks to The Splendid Table contributor Joe Yonan about the versatility of the allium family.

Maricel Presilla is one of the world’s most respected experts on chile peppers. Her new book, Peppers of the Americas, is an encyclopedia, cookbook and collection of pepper-obsessed photography all in one book. A native of Cuba, Presilla now lives in New Jersey. Host Francis Lam visited home and kitchen for a lesson in dried pepper pastes – incredibly aromatic flavor boosters used to season just about anything from braises and roasts, to pots of rice.

Hatch chile peppers are ubiquitous in New Mexico. This unique variety of green chile is an important ingredient in the spicy stews for which the region is known. However, Hatch chiles aren’t always easy to find. As always, America’s Test Kitchen found a delicious work-around. ATK’s Tucker Shaw talks with managing producer Sally Swift about a satisfying Colorado Green Chili recipe that uses two more readily available peppers as a stand-in for Hatch chiles.

There are foods for which some people are willing to pay a premium price – lobster, aged steak, and truffles come to mind. But you might not expect butter to be on that list. Writer Alex Halberstadt wrote an article for SAVEUR called “Is the World’s Best Butter Worth 50 Dollars a Pound?” where he found the answer to his own question is – yes. He talked with host Francis Lam about Diane St. Clair, the artisan butter maker behind a fascinating and highly sought-after creamy creation.

America's Test Kitchen equipment review: portion scoops

Aug 4, 2017

Our friends at America’s Test Kitchen are constantly on the search for the latest and greatest in kitchen gadgets. However, sometimes the most impressive culinary tools are something we may already own, but haven’t yet realized all the ways we can use it. Case in point: portion scoops. Or as most of us think of them: ice cream scoops. Lisa McManus is in charge of equipment testing at America’s Test Kitchen. Managing producer Sally Swift talked with her about this nifty time-saving tool that brings uniform beauty to your kitchen and table.

The Tenth Muse: Judith Jones celebrates a life in food

Aug 2, 2017

The power behind a great book isn't solely with its author; great books have great editors. In the early 1960s, Judith Jones wasn't even working in the world of food writing when she happened across a book proposal from Julia Child. Child's book had been refused by other publishers, but Jones saw something very special in it. That book, Mastering the Art of French Cooking, went on to become essential reading for cooks all over the world.

Behind the cookbook: the art of editing with Judith Jones

Aug 2, 2017

Judith Jones is the cookbook editor's editor. Jones was instrumental in discovering and publishing Julia Child's first book, Mastering the Art of French Cooking, more than 50 years ago. In the process, she changed the American cookbook forever. The cookbook authors with whom Jones worked have become a who's who of the food world. In April 2006, Judith Jones talked with Lynne Rossetto Kasper about the collaborative process of crafting beautiful, engaging cookbooks. [Ed.

The roots of Zoe's Ghana Kitchen

Aug 1, 2017

In an extended interview with host Francis Lam, chef Zoe Adjonyoh recalls her childhood fascination with the food from her father's home country - Ghana. She and Francis also discuss her personal travels to the West African nation in search of more experience with the methods and unique ingredients used in Ghanaian cuisine, and how it all comes together in her debut cookbook Zoe's Ghana Kitchen.

The Roots of Zoe's Ghana Kitchen

Aug 1, 2017

In an extended interview with host Francis Lam, chef Zoe Adjonyoh recalls her childhood fascination with the food from her father's home country - Ghana. She and Francis also discuss her personal travels to the West African nation in search of more experience with the methods and unique ingredients used in Ghanaian cuisine, and how it all comes together in her debut cookbook Zoe's Ghana Kitchen.

On paper, steak frites seem so simple. As its French name implies, it is just steak and fries. But, to get the two components cooked right and served hot – at the exact same moment – is a feat in itself. Thankfully, our friends at America’s Test Kitchen have fine-tuned the timeline for making the dish in your home kitchen. Tucker Shaw is executive editor of Cook’s Country magazine. Managing producer Sally Swift discussed the process with him, and got his recipe for Easy Steak Frites.

MPR News® presents The Splendid Table® — Live, October 12, 2017 at 7:00 PM The Fitzgerald Theater, St. Paul, MN   Please join us for an evening of conversation, stories and musical interludes hosted by Francis Lam honoring the indisputable queen of food radio, Lynne Rosetto Kasper. The year 2018 marks a bittersweet milestone for The Splendid Table and its cofounder and longtime host Lynne Rosetto Kasper.

We all know farm to table cooking. But once a year, a mysterious man named Baron Ambrosia hosts a unique dinner party that you could describe as "fur to table." Dishes on the ecclectic menu are made with small game caught in the forests of upstate New York, then served at this wild event in the Bronx. Field reporter Daniella Cheslow brings us this taste of the wild with the audio story above and the photo gallery below.

Dana Cree is a dessert devotee and author of the seriously smart cookbook about making homemade ice cream; it's called Hello, My Name is Ice Cream. Contributor Joe Yonan spoke with her about the different kinds of ice cream and the essentials for making your own summertime treats like Donut Ice Cream and Popcorn Ice Cream at your home.

Zoe Adjonyoh grew up in London with a Ghanaian father who never really taught her how to cook. As an adult, she decided to connect to that heritage, and taught herself to cook. Now she runs a restaurant based on all she’s learned and recently released her debut cookbook, Zoe's Ghana Kitchen. Host Francis Lam asked her for a primer on Ghanaian cuisine.

A charcoal grill can cook almost anything you can think of – meat, vegetables, seafood, even dessert. John "Doc" Willoughby knows all about it. He has written dozens of books and articles on the topic of grilling. Willoughby also recently retired as the editorial director of America’s Test Kitchen’s magazines. We were lucky enough to catch him before he left. He spoke with host Francis Lam about charcoal grilling techniques including one unique method for quick and extremely hot grilling, as well as a new setup to emulate the slow-and-low performance of a smoker.

Wines for Grilling

Jun 30, 2017

We often think of grabbing a beer when pulling those hamburgers and brats off the grill. However, wine can be a refreshing and beautiful pair to grilled foods. See the video above for quick tips on wine pairings.  Ray Isle, Executive Wine Editor at Food & Wine Magazine, has additional suggestions below, even some for potato chips!

Village Bakery

Mar 13, 2017

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