The Splendid Table

Sun 2 P.M.

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.

http://splendidtable.publicradio.org/

Fruit connoisseur David Karp, a contributor to The New York Times and Saveur, sampled 44 varieties of apples. He lists his favorite varieties -- and explains why supermarket apples are often mediocre.

Q: I understand you just held an apple tasting in which you sampled 44 varieties. What were your favorites?

Excerpt from: Peace Meals

Dec 15, 2017

Chapter Four -- Candy-Wrapped Kalashnikovs

Lynne's favorite tools for the kitchen

Dec 15, 2017

Lynne Rossetto Kasper is a self-proclaimed "equipment junky.&quot. In her many years spent teaching and entertaining in the kitchen, she's worked with a wide array of pots, pans, peelers, scrapers, knives and gadgets. In this Splendid Table video, Lynne discusses and demonstrates her must-have list of tools for home cooks.

Favorite Blogs by Sally Schneider

Dec 13, 2017

A good blogger is like really a great editor who has selected things for you to view and think about. My favorite blogs run the gamut, but all go toward fueling interconnected ideas about lifestyle, work, home design, cooking and food.

On the 'improvised life's homepage, there's a drop down menu called "Blogs We Like", that has about 50 great blogs.

Kottke: Jason Kottke's miscellany of interesting things, much to do with innovative thinking.
Similarly: Neatorama

John Besh: The Key 3

Dec 10, 2017
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The Splendid Table

Award-winning chef John Besh is the force behind nine acclaimed restaurants. In this installment of The Key 3, the author of My Family Table: A Passionate Plea for Home Cooking shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Fried Egg Sunny-Side Up, Cream of Any Vegetable Soup and Risotto.

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

Bill Smith: The Key 3

Dec 10, 2017
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The Splendid Table

Chef Bill Smith of James Beard award-winning restaurant Crook's Corner is known for his classic Southern dishes. In this installment of The Key 3, he shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Fried Oysters, Banana Pudding and Collard Greens. 

Here are Bill's keys, as told to Lynne.

Making kombucha, an excerpt from 'The Art of Fermentation'

Dec 10, 2017

Kombucha: Panacea or Peril?
The Art of Fermentation

10 ways to flavor whipped cream

Dec 10, 2017

As much as I adore plain whipped cream, I also love that it can be flavored. It loses its marvelous neutral character and becomes a flavor component in its own right, and sometimes that is exactly what you want.


Sinfully Easy Delicious Desserts

How to improvise a vegetable pasta

Dec 10, 2017

On our show May 19, 2012, I talked about how one of those improvised waste-not-want-not suppers came about -- a pretty good one at that. So here's the story and a shorthand guide to improvising your own recipes from what's on hand.

What ended up becoming Spring Linguine began late, as in 8 p.m., with no time to shop. "Use up what is in the fridge because it's a sin to waste" was the mantra.

Andrea Reusing: The Key 3

Dec 10, 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:

Sally Schneider: The Key 3

Dec 10, 2017

A former chef who has won numerous awards for her books and magazine writing, Sally Schneider is the creator of the lifestyle blog The Improvised Life. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Tuscan Herb Salt, Fool-Proof Roast Chicken and Essential Bittersweet Chocolate Cake for Improvising.

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

Isaac Mizrahi: The Key 3

Dec 10, 2017
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The Splendid Table

Isaac Mizrahi is the award-winning international designer and Project Runway judge. He's a self-taught cook who doesn't waste time. He goes straight to the masters and has a critical eye for whose recipes to trust. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his methods for preparing a basic tomato sauce, a family vinaigrette and Jacques Pepin's chocolate souffle.

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

The Final Exam: Peter's Wine Quiz

Dec 10, 2017

Excerpted from Educating Peter by Lettie Teague. Copyright 2007 by Lettie Teague. Reprinted by permission from Scribner, an imprint of Simon & Schuster, Inc.

Andy Ricker: The Key 3

Dec 10, 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:

Vampire Turkey

Dec 10, 2017

What do you say to someone who optimistically decides to develop a recipe with 80 cloves of garlic? I mean, is there ever enough garlic?

Well, surprisingly, the answer turns out to be yes. As we were dreaming up this year's Thanksgiving menu— one rich with spices and aromas — Lynne decided to do the turkey in a French-inspired take on the classic chicken with 40 cloves of garlic. Since turkey is kind of a giant chicken, it makes sense, right?

What to know before buying a Thanksgiving turkey

Dec 10, 2017
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timsackton / Flickr

When you talk turkey, you're talking money and what is on the bird's label makes all the difference. Depending on what it says, you can spend anything from 79 cents to a whole twelve dollars a pound (plus shipping) on your Thanksgiving masterpiece. So here's a short take on what those labels mean, and what they deliver for the money.

A Turkey Label Brief:

What to drink with your Thanksgiving meal

Dec 10, 2017
Fuse / Thinkstock / iStock

No matter how hard we may try to be ecumenical, our heritage usually shows up at the table on this day. This is ours. Certainly bring yours into the mix as well.

[Find more drink recipes here.]

Starters

  • Sparkling wine and cider

Main

  • Red wine (Dolcetto d'Alba, Valpolicella, Nero d'Avola, or Salice Salentino)
  • White wine (Arneis, Soave Classico, Friulano, Pinot Bianco, Fiano di Avellino or Etna Bianco)
  • Pear Cider

Dessert

4 wine pairings for Halloween candy

Dec 10, 2017
bhofack2 / iStock / Thinkstock

1. With Twizzlers and gummy bears: A malvasia nera from Italy.

2. With Snickers and Heath bars: A PX sherry like Osborne PX 1827.

3. With Pop Rocks and Pixy Stix: An Asti Spumante or Moscato d'Asti.

4. With Hershey's Almond Kisses or anything milk chocolate: A tawny port.

[Related: Wash down Doritos with Lambrusco: 5 wine pairings for junk food]

Grass Fed Beef

Dec 9, 2017

New York Times columnist Marion Burros says these are currently the most reliable sources for grass fed beef. Visit the Web sites for where to buy and online ordering information:

Tallgrass Beef Company
www.tallgrassbeef.com

Laurel Ridge Grass Fed Beef
www.lrgfb.com

Faygo Pop

Dec 8, 2017

Faygo Beverages, Inc. recently celebrated their 100th anniversary. Started in 1907 by two brothers, the beloved and quirky Detroit company was the one that turned soda into "pop." Today, the company produces approximately 40 flavors of soda pop, Ohana non-carbonated beverages, and a new energy drink called Rip It. Take a look at their website for more information.

Faygo Beverages, Inc.
3579 Gratiot Avenue
Detroit, MI 48207
313-925-1600
www.faygo.com

Produce That Should Not Be Refrigerated

Dec 8, 2017

Russ Parsons, food and wine columnist for the Los Angeles Times and author of How to Pick a Peach: The Search for Flavor from Farm to Table (Houghton Mifflin, 2007), says never refrigerate these fruits and vegetables:

Wine Picks for Thanksgiving

Dec 8, 2017

Heather John Fogarty, writer of the blog The Foodinista, shares her wine picks for Thanksgiving.

These wines would beautifully accompany our Spice Scented Thanksgiving Menu.

Thanksgiving Wines Under $20:

Where to buy Parmigiano-Reggiano cheese

Dec 8, 2017

Hands down, a wedge of Parmigiano-Reggiano cheese is one of the world's great eating cheeses. At its best, you will keep going back for more and more and more. The true Parmigiano can be produced only in five provinces of northern Italy's Emilia-Romagna region. Try to make the cheese outside this collection of micro climates, and it is different.

If there is one thing that our friends at America's Test Kitchen know is true, it's that you can roast almost anything. In fact, they are putting the finishing touches on a cookbook focused solely on roasting. Their many hours spent in the test kitchen included roasting not only classic large cuts of meat, but foods like fish and vegetables. Managing Producer Sally Swift talked with Julia Collin Davison and Bridget Lancaster, hosts of America’s Test Kitchen. They talked about how they love roasting for both convenience and flavor.

Lynne looks back at 20 years of The Splendid Table

Nov 30, 2017

After 22 years at the helm of The Splendid Table, Lynne Rossetto Kasper is retiring from the show at the end of 2017. In this video, Lynne looks back at the show's humble beginnings, how the food world has changed during those decades, and some of her favorite guests along the way.

We're just a few days away from Thanksgiving and our annual Turkey Confidential live call-in show. This year's show will be very special to us because it's the last year Lynne Rossetto Kasper will be in the host seat for the event. After more than 20 years of hosting The Splendid Table -- including many years of soothing panicked nerves in Thanksgiving kitchens across the country -- Lynne is set to retire at the end of 2017.

Spicing up Thanksgiving with Indian-inspired dishes

Nov 17, 2017

Thanksgiving is one of our favorite food holidays, but we also know it can be rather bland. A lot of starches, thick gravies, and dishes that can be either too sweet or over-the-top savory – not a whole lot of spice going on. For some thoughts on adding a touch of heat, Francis Lam talked about and tasted Indian-spiced dishes with Chef Vikram Sunderam and David Hagedorn. Sunderam is the James Beard Award-winning chef at the world-famous Indian Rasika restaurant in Washington, DC.

Simple steps for making hard cider at home

Nov 17, 2017

In recent years, hard ciders have become easy to find with more brands making their way to the shelves of bottle shops and liquor stores. As it turns out, fermenting cider at home is a fairly easy process. Once you learn the basics, you can create all sorts of variations that include spices, fruits and other juices. Contributor Melissa Clark talked with Emma Christensen, author of the new book, Modern Cider.

Celebrating San Giving with The Mash-Up Americans

Nov 16, 2017

Thanksgiving is a day of gratitude for all Americans, regardless of heritage or ethnicity. For families with diverse cultural backgrounds, what’s on the dinner table may be very different from what is consider the traditional Thanksgiving Day fare. Francis Lam talked with two women that live to discuss the many ways in which cultures intersect in the United States. Amy S. Choi and Rebecca Lehrer are cofounders of The Mash-Up Americans and cohosts of its podcast by the same name.

From the pages of a family heirloom cookbook comes a unique twist on a classic comfort food. Francis Lam talked with his friend and cookbook author John “Doc” Willoughby about the unexpected ingredients in Doc’s grandmother’s recipe for Lazy Sunday Pot Roast.

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