The Splendid Table

Saturdays 7AM-8AM, 1PM-2PM
  • Hosted by Lynne Rossetto Kasper

The Splendid Table is a culinary, culture, and lifestyle one-hour program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, award-winning host Lynne Rossetto Kasper leads listeners on a journey of the senses and hosts discussions with a variety of writers and personalities who share their passion for the culinary delights.

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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.

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.

A brief history of tahini

Jul 21, 2016
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AlexPro9500/Thinkstock

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?

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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gregory_lee/Thinkstock

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.

 

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