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.

Non-dairy milks are versatile and easy to make

Apr 29, 2016
AlexPro9500 / iStock / Thinkstock

Did you know you can make non-dairy milk from ingredients like coconuts, oats or even tiger nuts? "They're really, really easy to make -- especially the nut, seed and tuber milks," says Dina Cheney, author of The New Milks.

VIDEO: 2 ways to julienne carrots

Apr 29, 2016
The Splendid Table Cooks with Francis Lam

Julienning carrots just means cutting them into really thin matchsticks. Julienning is one of my least favorite cuts to do, but I was taught an ancient Chinese secret. I'll show you the French way I was taught, and then the better way.

[Ed. note: Try it out with Carrot Napa Cabbage Kimchee.]

Chef Lenny Russo on what it really means to cook farm-to-table

Apr 29, 2016
Tom Thulen

"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of St. Paul's Heartland Restaurant and Wine Bar and author of a book by the same name.

[Ed. note: Lynne is a longtime friend of Russo's; she wrote the forward to his book.]

dynamosquito / Flickr

"I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero.

You can buy meat from a vending machine in Paris

Apr 29, 2016
illustir / Flickr

Journalist Samuel Petrequin is author of "Paris gets sausages and steaks 24/7 from vending machine" for the Associated Press.

David Leite: Tell me about this very curious contraption -- which to us Americans seems rather odd -- of a meat vending machine in Paris.

Dispatches from the Front of the House: Restaurant regulars

Apr 29, 2016
Chris Blakeley / Flickr

Sara Brooke Curtis spent six months interviewing waitstaff in San Francisco. She also set up a voicemail for servers to call in and share their most memorable restaurant stories about restaurant regulars.

This story was produced by Sara Brooke Curtis with support from the 11th Hour Food and Farming Journalism Fellowship at UC Berkeley’s Graduate School of Journalism. You can find the first piece from her restaurant story series, "Dispatches from the Front of the House," on her website.

How to cook with sea greens

Apr 15, 2016
Yoyochow23 / iStock / Thinkstock

"Their flavors can be intense, but the beauty of them is really how they integrate into dishes, how they accentuate and highlight other flavors," says Barton Seaver, author of Superfood Seagreens.

[Related: Seaweed: It's not just for wrapping sushi]

Lisa Morehouse

As she toured the world, Vietnamese pop star Lynda Trang Dai sought Vietnamese food in cities she visited. "In any city I would go to, I would just check in at the hotel, throw all my luggage down, and go find a Vietnamese restaurant." Five years ago, she opened Lynda Sandwich in Orange County, California.

What's the future of food media?

Apr 15, 2016
3986124758_b2a26f0bbe_b.jpg / Flickr

Chris Schonberger, editor in chief of First We Feast, is the co-author of "The Problems With Food Media That Nobody Wants to Talk About."

Lynne Rossetto Kasper: Why do you think that the mainstream food media -- the big websites, the food magazines, newspapers, TV -- are not writing about the food issues that concern a lot of people?

Lauren Volo

"I created this dish because it's very simple to make," says the author of Floyd Cardoz: Flavorwalla. "If you have the ingredients, you can get it done in under 30 minutes." His recipe is Shrimp Curry with Cauliflower.