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.

John Besh: The Key 3

Nov 25, 2015
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:

Mark Bittman's Minimalist Thanksgiving

Nov 24, 2015
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.

What to drink with your Thanksgiving meal

Nov 20, 2015
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.]


  • Sparkling wine and cider


  • 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


Tony Webster / Flickr

"There's something so special about the sound [Spam] makes when it comes out of the can," says Aubry Walch, co-owner of Minneapolis-based The Herbivorous Butcher. "I just can't duplicate that."

Aubry and her brother, Kale, sell a line of meat- and cheese-like products that are vegan.

Compiled by The Splendid Table

Chef Vikas Khanna, author of Indian Harvest, shares a vegetarian Thanksgiving menu and explains why he once found inspiration in Jonathan Livingston Seagull.

bhofack2 / iStock / Thinkstock

Jane and Michael Stern of weigh in on the regional differences they have discovered around the country on Thanksgiving.

[Scan the list of everything Jane and Michael have mentioned on The Splendid Table over the years.]

Lynne Rossetto Kasper: What are the regional differences that you've discovered for Thanksgiving around the country?

tuchodi / Flickr

1. When deciding what size turkey to buy, figure 1 pound per person up to a 15-pound bird, or 3/4 pound per person for a larger one. [Ed. note: Find Lynne’s guide to decoding turkey labels here.]

2. Defrost a frozen turkey in the refrigerator or in a sink filled with ice water. Never defrost a turkey on the kitchen counter. Harmful bacteria can form quickly. Figure about 30 minutes per pound, and change the water every 30 minutes.

What to know before buying a Thanksgiving turkey

Nov 13, 2015
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:

The 4 characteristics that define a roasting pan's quality

Nov 13, 2015
Trago/Getty Images

When it comes to roasting pans, cookbook author Dorie Greenspan says four characteristics define quality: the pan's weight, its size, the good grip of its handles and the metal it's made of.

1. The pan's weight

How to brine a turkey

Nov 13, 2015

Q: I keep hearing about how brining is the best thing to do for a Thanksgiving turkey, but I have no idea where to start. Can I get a brining primer?