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/

Not everyone loves pumpkin pie for dessert at Thanksgiving. So our friends at America's Test Kitchen came to the rescue with an amazing recipe for Pennsylvania Dutch Apple Pie. Managing Producer Sally Swift talked with Tucker Shaw, editor-in-chief for Cook's Country, about the ingredients used to make this seasonal treat: apples, steusel topping, and -- most importantly -- melted vanilla ice cream. Yes, you heard that right - melted ice cream!

Mark Bittman's Minimalist Thanksgiving

Nov 9, 2017
James Pauls / iStock / Thinkstock

The author of How to Cook Everything streamlines the holiday feast.

Last Thanksgiving, I vowed to minimize everything: time, number of ingredients and, most of all, work. Heretical as it may seem, I thought it might be fun for the cook to have enough energy to actually enjoy the meal for a change. My idea was to buy all the food in one trip and prepare the entire feast in the time it took to roast my 15-pound turkey - roughly three hours. And, with one minor exception, I was successful.

Andy Ricker: The Key 3

Nov 9, 2017

Andy Ricker is an expert in Thai cuisine. He owns restaurants in Portland, Ore., and New York under the Pok Pok umbrella. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his recipe for steamed fish, as well as his techniques for perfect jasmine rice and boiled eggs.

Here are Andy's keys, as told to Lynne Rossetto Kasper:

Chef Sean Sherman - who also goes by the name The Sioux Chef - has made a name for himself in the Upper Midwest by sourcing and cooking with ingredients originally used by Native American groups across the region. The result is an eye-opening and healthy take on modern cuisine. However, his interests are not limited to the native peoples of the Midwest.

How many times have you heard a mushroom described as “meaty?” It's true that mushrooms, such as portobellos, are juicy, have a bit of chew, and reveal a world of umami. But Liz O'Keefe wants us to think beyond the meatiness of mushrooms, and to consider their many other flavors and aroma attributes. She says they can be naturally fruity like apricots, taste similar to coconut, or give off the scent of cinnamon when seared.

Dorie Greenspan's lifelong love affair with butter

Nov 3, 2017

Dorie Greenspan loves butter and how it tastes in the food that we cook and bake with it. She shares her expertise on the topic in the new Short Stack Editions Vol. 30: Butter. She talked with contributor Shauna Sever about how different varieties of butter can be used to achieve specific flavors and textures.

America's Test Kitchen: In defense of pumpkin pie spice

Nov 3, 2017

Fall is the season for pumpkin pie spice versions of just about everything - coffee, cereal, candy. In home kitchens, store-bought spice blends are used in desserts, pies, and pastries.

Enter to win Rasika: Flavors of India

Nov 1, 2017

November 2017 Giveaway

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

This month, one winner will receive one (1) copy of Rasika by Ashok Bajaj, Vikram Sunderam and David Hagedorn. The book has a retail value of $34.99.

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

Turkey Confidential 2017

Oct 31, 2017

The Splendid Table's annual live Thanksgiving call-in show is back on Thanksgiving Day, Thursday, November 23, 12 PM-2 PM ET. This year we have double the fun with hosts Lynne Rossetto Kasper and Francis Lam tag teaming. This will be Lynne's last Turkey Confidential as she retires at the end of 2017 and turns over the reins to Francis in 2018. Join us as Lynne and Francis take calls and come to the rescue of Thanksgiving cooks, kitchen helpers, and dinner guests alike on the biggest cooking day of the year.

Four ways to cook your decorative pumpkin

Oct 30, 2017

Photos clockwise from top left: Boiled Large Pumpkin Puree, Caramelized Roasted Pumpkin Seeds,
Layered Pumpkin Pie, Pumpkin Jerky. (Photos: Gentl & Hyers)

After years of suffering from a bad reputation, Brussels sprouts have managed to become the new rock star of the veggie world. It seems you can't open a menu at a restaurant without finding them featured as a side or a full main dish. And most of the time, they are delicious. Managing Producer Sally Swift wanted to learn how to make crisp-tender restaurant-style Brussels sprouts at home. So, she turned to Dan Souza, the friendly on-screen test cook and science expert from America's Test Kitchen. He shared his secrets to making perfect Brussels sprouts in just 10 minutes.

The Key 3: Gail Simmons

Oct 20, 2017

For more than 10 years, Gail Simmons has decided the fate of hopeful chefs from all over the country as a judge on the show, Top Chef. She's also the author of the new cookbook, Bringing It Home. We asked Simmons to be part of our Key 3 series, in which we ask chefs, food writers, and celebrities to tell us about their three most go-to dishes. She told us about two of her favorites, chicken wings and butterscotch pudding.

Excerpt from Oysters: A Love Story

Oct 20, 2017

Excerpt from Tejal Rao's article, "Oysters: A Love Story," originally printed in the Eat column of The New York Times Magazine. Read the full article here.

Acid trip: searching the world for unique vinegars

Oct 20, 2017

Acidity is a key component to skillful cooking. Chefs are always talking about how a splash of acidic vinegar is what elevates a dish. Michael Harlan Turkell has spent his entire career around chefs, first as a cook himself, and then as a photographer and writer. During the time it took write and research his new book, Acid Trip, he’s become an expert on vinegars.

Sous vide basics with America’s Test Kitchen

Oct 20, 2017

Sous vide is a wonderfully easy cooking technique. Essentially, you create a warm water bath in which to slow-poach food that has been sealed in a plastic bag. Thanks to modern technology, most sous vide equipment is now lighter in weight, more precise, and – most importantly – affordable. So, it’s no surprise that the process is catching on with home cooks. For more insight into this low-maintenance cooking method, Francis Lam talked with Molly Birnbaum, executive director of science at America’s Test Kitchen.

When pastry chef, food writer, and Serious Eats senior editor Stella Parks set out to write her new cookbook, BraveTart: Iconic American Desserts, the goal was to shine a spotlight on classic desserts that connect Americans through shared experience. Among the desserts that rose quickly to the top of that list - red velvet cake.

Wicked good Boston cream pie with America's Test Kitchen

Oct 5, 2017

Our friends at America's Test Kitchen call the Boston area home. Assuming they would know a thing or two about it, we wanted to get their thoughts on - and a recipe for - a classic American dessert, the Boston cream pie. Managing Producer Sally Swift also had a few questions for America's Test Kitchen host Bridget Lancaster, who stood firm in defending the honor of Boston's namesake dessert. Try their recipe for Wicked Good Boston Cream Pie.

The importance of Patience Gray

Oct 5, 2017

Patience Gray’s cookbook, Honey From a Weed, is a big, beautiful book. Written over the span of 20 years, it’s poetic and full of both feasting and hunger. It’s the definition of a cult classic, but few people outside of that cult have even heard about the fascinating woman who wrote it, who would have turned 100 this year. Adam Federman’s new biography of Gray, Fasting and Feasting, tells her complicated life story.

Halva 101: modern twists on a traditional treat

Oct 4, 2017

Have you heard of havla? It's sometimes called sesame candy; you find bars of it in Middle Eastern or South Asian stores. But fans of halva say it's best enjoyed fresh, sliced off a wheel at a deli. Lisa Mendelson is the co-founder of Seed + Mill in New York City. Her shop specializes in a wide range of traditional and eclectic halva, as well as other sesame-based desserts. She spoke with our contributor, The New York Times food writer Melissa Clark, about halva and how she uses it to create unique treats.

Pancit canton with Chef King Phojanakong

Oct 3, 2017

Francis Lam recently visited Chef King Phojanakong in the home kitchen of King's mother, Emma, for our Filipino Food episode.The three of them were featured in the episode making the traditional Filipino sour stew, Seafood Sinigang. Afterwards, Francis and King continued their kitchen conversation with a lesson on making another popular comfort food of the Philippines, pancit canton.

Pancit Canton with Chef King Phojanakong

Oct 3, 2017

Francis Lam recently visited Chef King Phojanakong in the home kitchen of King's mother, Emma, for our Filipino Food episode. The three of them were featured in the episode making the traditional Filipino sour stew, Seafood Sinigang. Afterwards, Francis and King continued their kitchen conversation with a lesson on making another popular comfort food of the Philippines, pancit canton.

Enter to win BraveTart by Stella Parks

Oct 2, 2017

October 2017 Giveaway

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

This month, three (3) winners will receive one (1) copy each of BraveTart: Iconic American Desserts by Stella Parks. The book has a retail value of $35.00.

Enter before October 31, 2017, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Just in time to close out the late summer grilling season, America's Test Kitchen presents a recipe destined to become a new favorite for backyard grill enthusiasts. We're talking about Grilled Lamb Stuffed Pitas, lamb sandwiches seasoned with herbs and warm spices, pressed between pita rounds, and grilled.

Chef Chad Valencia’s Filipino pantry essentials

Sep 22, 2017

Filipino food is full of bold flavors: salt, sour, acid, and funk. Acheiving these flavors requires a list of very specific ingredients. Francis Lam received a quick primer -- and shopping list -- compliments of Chad Valencia, the acclaimed Filipino-American chef at LASA in Los Angeles.

America's Test Kitchen on Filipino chicken adobo

Sep 22, 2017

Bryan Roof, a cook with from America's Test Kitchen, has a personal connection to the classic Filipino dish, chicken abodo. And he's cracked the code to making the dish perfectly at home. Roof shares the process and his recipe for Filipino Chicken Adobo by America's Test Kitchen with Francis Lam.

In the kitchen with King & Emma Phojanakong

Sep 22, 2017

For our Filipino Food episode, Francis Lam joined Filipino-American chef King Phojanakong in the home kitchen of King's mother, Emma, for a lesson on how to make their versions of two staple dishes from the Philippines: Seafood Sinigang and Pancit Canton with Chicken & Sausage. Listen to their interview and cooking segment using the audio player above.

Guide to eating Filipino food in the US

Sep 22, 2017

Over the last few years, Filipino cuisine has seen a huge explosion in popularity in the United States. Why wouldn’t it? The flavors are bold and bright, and the food of the Philippines is friendly for vegetarians, omnivores, and seafood lovers. Joanne Boston is the Vice President of the nonprofit group, Filipino Food Movement. She travels the country to search out the newest and hottest chefs, and to revisit the classic neighborhood restaurants.

Filipino food: a cuisine of many influences

Sep 22, 2017

When we set out to produce an episode all about Filipino food, we knew we'd need a general overview of the cuisine of the Philippines: what it's like, what influenced its past, and how it's evolved to become the hottest new thing in the food world.

Excerpt: High Society by Jessica Hagedorn

Sep 20, 2017

One thing we keep hearing again and again about Filipino food is how it's a delicious mix of cultures. But cultures also have a way of mixing uneasily. Imagine a big family, with relatives of different cultures and classes visiting from all over the world. And they're coming to a country where people are so into Christmas they start decorating in September - and that makes for some intense holiday dinners.

Andrea Reusing: The Key 3

Sep 18, 2017

Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

Here are Andrea's keys, as told to Lynne:

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