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/

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Listening to the Vines (painting by John Wurdeman)

John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.

Melissa Clark: How did this all start for you? 

Lost in translation

Jul 22, 2016
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Ingram Publishing/Thinkstock

Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.

A brief history of tahini

Jul 21, 2016
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Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.

Sally Swift:  So, tahini. It is everywhere suddenly. So, let’s back up a little bit. Tell us exactly what tahini is.

Adeena Sussman:  Tahini is ideally nothing more than pure ground sesame seeds.

SS:  That’s it?

Nordic cuisine: Leave the herring, take the taco quiche

Jul 21, 2016
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Marcus Nilsson

With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land. He spoke with Melissa Clark about the impact winter has on the Nordic countries, the common source of everyone's family herring recipe, and the enduring popularity of taco quiche.

Steve Sando's heirloom beans

Jul 15, 2016
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caycebilly/Thinkstock

What rare wines are to some, heirloom beans are to Rancho Gordo's Steve Sando. Lynne Rossetto Kasper talks to him about how he got his start, his favorite kinds of beans, and his "foolproof" method for preparing them.

Lynne Rossetto Kasper: So how did you get into beans?

What you need to know about aperitivo

Jul 14, 2016
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Aperitivo is northern Italy's version of happy hour, only instead of half-priced beers and a sketchy taco bar, light drinks and small plates carry the day. Marisa Huff writes about these cocktails and appetizers in the aptly-titled Aperitivo: The Cocktail Culture of Italy, and speaks with Splendid Table contributor Shauna Sever about them.

Shauna Sever: For the uninitiated, can you paint us a picture of this lovely Italian tradition of aperitivo?

The fundamental challenge of eggs

Jul 14, 2016
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Copyright 2016 America's Test Kitchen

Eggs are tricky. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, agrees, and says it all comes down to the white and the yolk. She tells Sally Swift how to best soft-boil an egg and shares a recipe for Runny Yolk Sauce.

[More from Birnbaum]

The memorable rosemary

Jul 13, 2016
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zeleno/Thinkstock

"Queen of Herbs" Jekka McVikar tells Lynne Rossetto Kasper about the memory and meal-enhancing properties of rosemary.

Lynne Rossetto Kasper: I have an herb that I've always really been attracted to, and I'd love to hear your take on it: rosemary.

Jekka McVicar: Rosemary is one of my absolute must-have herbs: Rosmarinus officinalis. It's just been proven to be as good as ginkgo at restoring your memory.

LRK: Really?

Jekka McVicar

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Krishnendu Ray (Photo credit: Maggie Tauranac)

Krishnendu Ray didn't learn to cook until he came to the U.S. from India. He quickly became fascinated with the subject, so much so that he's written The Ethnic Restaurateur, a history of immigrant food cultures in America.  He talks with Von Diaz about America's (very) gradual acceptance of new foods, the overwhelming skepticism even now-popular meals once faced, and the fate of the term "ethnic cuisine."

Win Your Own Copy of Aperitivo: The Cocktail Culture of Italy

Jun 29, 2016
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Andrea Fazzari

Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries.

This month, we're giving away a copy of Marisa Huff's Aperitivo: The Cocktail Culture of Italy, a retail value of $22.

The Splendid Table is supported by Rizzoli. More information at rizzoliusa.com.

Enter before July 31, 2016, at 11:59 p.m., by submitting the form below.

 

First Name

 

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Copyright 2016 America's Test Kitchen

When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.

[More from Birnbaum]

The culinary journey of Michael Twitty

Jun 23, 2016
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Michael Twitty

Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.

Joe Yonan: Your current focus is a project you're calling "The Cooking Gene." Can you explain it to us?

The road to Samarkand

Jun 22, 2016
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The Registan in Samarkand (Photo: Siempreverde22/Thinkstock)

The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.

Where in the world is Samarkand?


Steven Satterfield: 'Summer is all about berries for me.'

Jun 22, 2016
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Steven Satterfield (Photo: Heidi Geldhauser)

Chef, author, and "vegetable shaman" Steven Satterfield shares his appreciation for blackberries, how to tell them apart from raspberries, and a cold brining method to get the most out of them this summer.

Summer is all about berries for me. They are just bursting with color, juices, and flavor, they're sort of the jewel tones of the hot weather. All berries are filled with lots of vital nutrients, and those deep, dark colors are indicators of those nutrients. In particular for berries, it's the anthocyanins, which are really vital for vascular health, blood vessels and such.

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Ted Turner

David Leite and Splendid Table listeners have questions about the perfect pie crust. Art of the Pie's Kate McDermott has all the answers (and 98 pie pans).

David Leite: Julie via Twitter asked, “When first forming the pie dough into a disc, how dry or wet should it be? Mine is always crumbly and dry.”

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