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.

The Final Exam: Peter's Wine Quiz

Dec 9, 2017

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

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:

Vampire Turkey

Dec 8, 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?

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.

Excerpt from: Peace Meals

Dec 8, 2017

Chapter Four -- Candy-Wrapped Kalashnikovs

Sally Schneider: The Key 3

Dec 8, 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:

Daniel Boulud: The Key 3

Dec 8, 2017

Daniel Boulud is a many-starred chef and proprietor of the New York restaurant Daniel, among many others. In this installment of The Key 3, he shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Le Grand Aioli, Braised Beef Shoulder and Caramelized Apple Tart.

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

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.

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.

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.

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.

Time-saving Thanksgiving hacks from America’s Test Kitchen

Nov 16, 2017

Thanksgiving can be a stressful day in the kitchen, especially if you don’t have a smart strategy. But it doesn’t have to be that way. There are a lot of small things you can do before and during the holiday to relieve some pressure. For some creative ideas to make your life easier this Thanksgiving, Managing Producer Sally Swift turned to Julia Collin Davison and Bridget Lancaster, the hosts of America’s Test Kitchen. Also, don’t miss the America’s Test Kitchen recipe for Make-Ahead Turkey Gravy.

Holiday Playlist from YourClassical

Nov 13, 2017

While The Splendid Table focuses on making great food for Thanksgiving and the holiday season, we also know that good music makes any gathering that much more festive. With that spirit in mind, our friends at YourClassical® created a playlist for you to enjoy in the kitchen, around the dinner table, or by the fireplace with your family and friends. Not your holiday standards, these classical tunes set a lovely backdrop for any occasion. Below, you'll find 12 classical pieces complete with composer and performance information.

Not everyone loves pumpkin pie for dessert at Thanksgiving. So our friends at America's Test Kitchen came to the rescue with an amazing recipe for Pennsylvania Dutch Apple Pie. Managing Producer Sally Swift talked with Tucker Shaw, editor-in-chief for Cook's Country, about the ingredients used to make this seasonal treat: apples, steusel topping, and -- most importantly -- melted vanilla ice cream. Yes, you heard that right - melted ice cream!

Chef Sean Sherman - who also goes by the name The Sioux Chef - has made a name for himself in the Upper Midwest by sourcing and cooking with ingredients originally used by Native American groups across the region. The result is an eye-opening and healthy take on modern cuisine. However, his interests are not limited to the native peoples of the Midwest.

How many times have you heard a mushroom described as “meaty?” It's true that mushrooms, such as portobellos, are juicy, have a bit of chew, and reveal a world of umami. But Liz O'Keefe wants us to think beyond the meatiness of mushrooms, and to consider their many other flavors and aroma attributes. She says they can be naturally fruity like apricots, taste similar to coconut, or give off the scent of cinnamon when seared.

Dorie Greenspan's lifelong love affair with butter

Nov 3, 2017

Dorie Greenspan loves butter and how it tastes in the food that we cook and bake with it. She shares her expertise on the topic in the new Short Stack Editions Vol. 30: Butter. She talked with contributor Shauna Sever about how different varieties of butter can be used to achieve specific flavors and textures.

America's Test Kitchen: In defense of pumpkin pie spice

Nov 3, 2017

Fall is the season for pumpkin pie spice versions of just about everything - coffee, cereal, candy. In home kitchens, store-bought spice blends are used in desserts, pies, and pastries.

Enter to win Rasika: Flavors of India

Nov 1, 2017

November 2017 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, one winner will receive one (1) copy of Rasika by Ashok Bajaj, Vikram Sunderam and David Hagedorn. The book has a retail value of $34.99.

Enter before November 30, 2017, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Turkey Confidential 2017

Oct 31, 2017

The Splendid Table's annual live Thanksgiving call-in show is back on Thanksgiving Day, Thursday, November 23, 12 PM-2 PM ET. This year we have double the fun with hosts Lynne Rossetto Kasper and Francis Lam tag teaming. This will be Lynne's last Turkey Confidential as she retires at the end of 2017 and turns over the reins to Francis in 2018. Join us as Lynne and Francis take calls and come to the rescue of Thanksgiving cooks, kitchen helpers, and dinner guests alike on the biggest cooking day of the year.

Four ways to cook your decorative pumpkin

Oct 30, 2017

Photos clockwise from top left: Boiled Large Pumpkin Puree, Caramelized Roasted Pumpkin Seeds,
Layered Pumpkin Pie, Pumpkin Jerky. (Photos: Gentl & Hyers)

After years of suffering from a bad reputation, Brussels sprouts have managed to become the new rock star of the veggie world. It seems you can't open a menu at a restaurant without finding them featured as a side or a full main dish. And most of the time, they are delicious. Managing Producer Sally Swift wanted to learn how to make crisp-tender restaurant-style Brussels sprouts at home. So, she turned to Dan Souza, the friendly on-screen test cook and science expert from America's Test Kitchen. He shared his secrets to making perfect Brussels sprouts in just 10 minutes.

Excerpt from Oysters: A Love Story

Oct 20, 2017

Excerpt from Tejal Rao's article, "Oysters: A Love Story," originally printed in the Eat column of The New York Times Magazine. Read the full article here.

The Key 3: Gail Simmons

Oct 20, 2017

For more than 10 years, Gail Simmons has decided the fate of hopeful chefs from all over the country as a judge on the show, Top Chef. She's also the author of the new cookbook, Bringing It Home. We asked Simmons to be part of our Key 3 series, in which we ask chefs, food writers, and celebrities to tell us about their three most go-to dishes. She told us about two of her favorites, chicken wings and butterscotch pudding.

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