The Splendid Table

Saturdays 7AM-8AM, 1PM-2PM
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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Arts
1:00 am
Fri May 15, 2015

Try radish greens in sandwiches or salads

I Stock

Dear Lynne,
Are radish tops safe, or are they dangerous like rhubarb leaves? If they won't kill me, what can I do with them?
-Martin from Des Moines
Dear Martin,

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Arts
3:51 pm
Thu May 14, 2015

10 commandments for perfect grilling

Ingram Publishing

1. Be organized

Have everything you need for grilling -- the food, marinade, basting sauce, seasonings, and equipment -- on hand and at grillside before you start grilling.

2. Gauge your fuel

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Arts
10:12 am
Fri May 8, 2015

Honey From the Rock Cafe

Arts
1:00 am
Fri May 8, 2015

How to take your picnic to the next level

sugar0607 / iStock / Thinkstock

The picnics Jen Stevenson attends are more elaborate than just a blanket and a basket of food. Stevenson's picnics involve pre-bottled cocktails, dishes assembled al fresco and dessert displays on wheels. She is co-author of The Picnic and a member of The Portland Picnic Society.

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Arts
1:00 am
Fri May 8, 2015

Redefine the flavor and texture of your desserts using natural sugars

belchonock / iStock / Thinkstock

Instead of conventional refined white sugar, Shauna Sever, author of Real Sweet, bakes with everything from muscovado sugar to maple syrup. "I think of [muscovado] as dark brown sugar on steroids," she says. "This has the crave-worthy molasses full flavor that we really want when we're using dark brown sugar."

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Arts
1:00 am
Fri May 8, 2015

Author uncovers Jackson Pollock's hidden recipe collection

Archives of American Art, Smithsonian Institution / Flickr

Jackson Pollock was famous for creating abstract paint-splattered canvases, but he had a domestic side as well. "He was a man who loved puttering in his garden, gifting vegetables to his friends, baking loaves of bread and apple pie," says Robyn Lea, author of Dinner with Jackson Pollock (Assouline.com).

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Arts
10:09 am
Wed May 6, 2015

How to cook artichokes

I Stock

Question: My mother gave me some fresh artichokes -- I have no idea how to cook them!


Recipe: Artichokes Stuffed with Ham and Pine Nuts

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Arts
1:00 am
Wed May 6, 2015

Inside the factory farm, where 97% of U.S. pigs are raised

pelcinary / Flickr

While doing research for his book Pig Tales, author Barry Estabrook visited a farmer in Iowa who raised 150,000 pigs a year. What he saw at this factory farm -- the way 97 percent of pigs in the U.S. are raised -- is a far cry from Old MacDonald's.

"[The pigs] never see the light of day," he says. "They never set foot on anything but a bare, hard floor. They breathe that poisoned air 24/7."

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Arts
1:00 am
Fri April 24, 2015

Traveling and teaching fermentation workshops from a converted school bus

Edsel L / Flickr

In 2013, Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country, teaching fermentation workshops from that bus.

David Leite: You call it Fermentation on Wheels, and I call it your Fermentation Nation tour. Can you explain what that is?

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Arts
1:00 am
Fri April 24, 2015

Growing pea shoots, step by step

One of the easiest plants to grow inside are pea shoots, which are really just the first stage of growth of the pea plant. You won't get the sweet peas as a result, but you'll have plenty of that summer taste, even in the middle of winter, because the edible stems and leaves are packed with flavor, tasting far more intense than any supermarket peas.

Also, pea shoots have plenty of nutritional clout as well: vitamin A, C, and folic acid, mainly. It has seven times more vitamin C than blueberries, and boasts beta-carotenoids and antioxidants.

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