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/

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?

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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 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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Thinkstock

When you think of an Italian kitchen, preserved food may not be the first thing that comes to mind, but Preserving Italy author Domenica Marchetti wants you to think again. She talks with Shauna Sever about Italy's long tradition of preserving foods.

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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.”

The flavors of Lima

Jun 8, 2016
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Virgilio Martinez (Photo:The Gaztronome)

Virgilio Martinez is just your average former skateboarding champ and law student who became a master of Peruvian cuisine. Noelle Carter talks to him about his new cookbook, Lima.

Noelle Carter: Virgilio, your cookbook, Lima, is such a beautiful cookbook. I love how you write in the introduction that the dishes in the cookbook are not about traditional Peruvian cuisine, but flavors and memories from a contemporary perspective.

The lust and wonder of Augusten Burroughs

Jun 8, 2016
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Lust & Wonder

Running with Scissors author Augusten Burroughs is back with a new memoir, Lust & Wonder.  He talks with David Leite about stability, compromise, his struggles with both, and how he's learning to "let the bread rise."

The many uses of lemon balm

Jun 8, 2016
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Thinkstock/InaTs

Jekka McVicar, "The Queen of Herbs," talks with Lynne Rossetto Kasper about the multiple functions of lemon balm.

Lynne Rossetto Kasper: I'd like to talk to you about lemon balm. I think this is really a sleeper. People rarely think about it as an herb or even know about it.

Win one of 14 3-piece knife sets from Zwilling

May 31, 2016
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The Splendid Table

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

This month, we're giving away 14 Zwilling Pro 3-Piece Starter Knife Sets, a retail value of $249.99.

Knives:

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