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.

A cookbook devoted entirely to onions may seem too specialized, but Kate Winslow, author of Onions, Etcetera doesn't think so. She talks to The Splendid Table contributor Joe Yonan about the versatility of the allium family.

Maricel Presilla is one of the world’s most respected experts on chile peppers. Her new book, Peppers of the Americas, is an encyclopedia, cookbook and collection of pepper-obsessed photography all in one book. A native of Cuba, Presilla now lives in New Jersey. Host Francis Lam visited home and kitchen for a lesson in dried pepper pastes – incredibly aromatic flavor boosters used to season just about anything from braises and roasts, to pots of rice.

Hatch chile peppers are ubiquitous in New Mexico. This unique variety of green chile is an important ingredient in the spicy stews for which the region is known. However, Hatch chiles aren’t always easy to find. As always, America’s Test Kitchen found a delicious work-around. ATK’s Tucker Shaw talks with managing producer Sally Swift about a satisfying Colorado Green Chili recipe that uses two more readily available peppers as a stand-in for Hatch chiles.

There are foods for which some people are willing to pay a premium price – lobster, aged steak, and truffles come to mind. But you might not expect butter to be on that list. Writer Alex Halberstadt wrote an article for SAVEUR called “Is the World’s Best Butter Worth 50 Dollars a Pound?” where he found the answer to his own question is – yes. He talked with host Francis Lam about Diane St. Clair, the artisan butter maker behind a fascinating and highly sought-after creamy creation.

America's Test Kitchen equipment review: portion scoops

Aug 4, 2017

Our friends at America’s Test Kitchen are constantly on the search for the latest and greatest in kitchen gadgets. However, sometimes the most impressive culinary tools are something we may already own, but haven’t yet realized all the ways we can use it. Case in point: portion scoops. Or as most of us think of them: ice cream scoops. Lisa McManus is in charge of equipment testing at America’s Test Kitchen. Managing producer Sally Swift talked with her about this nifty time-saving tool that brings uniform beauty to your kitchen and table.

The Tenth Muse: Judith Jones celebrates a life in food

Aug 2, 2017

The power behind a great book isn't solely with its author; great books have great editors. In the early 1960s, Judith Jones wasn't even working in the world of food writing when she happened across a book proposal from Julia Child. Child's book had been refused by other publishers, but Jones saw something very special in it. That book, Mastering the Art of French Cooking, went on to become essential reading for cooks all over the world.

Behind the cookbook: the art of editing with Judith Jones

Aug 2, 2017

Judith Jones is the cookbook editor's editor. Jones was instrumental in discovering and publishing Julia Child's first book, Mastering the Art of French Cooking, more than 50 years ago. In the process, she changed the American cookbook forever. The cookbook authors with whom Jones worked have become a who's who of the food world. In April 2006, Judith Jones talked with Lynne Rossetto Kasper about the collaborative process of crafting beautiful, engaging cookbooks. [Ed.

The roots of Zoe's Ghana Kitchen

Aug 1, 2017

In an extended interview with host Francis Lam, chef Zoe Adjonyoh recalls her childhood fascination with the food from her father's home country - Ghana. She and Francis also discuss her personal travels to the West African nation in search of more experience with the methods and unique ingredients used in Ghanaian cuisine, and how it all comes together in her debut cookbook Zoe's Ghana Kitchen.

The Roots of Zoe's Ghana Kitchen

Aug 1, 2017

In an extended interview with host Francis Lam, chef Zoe Adjonyoh recalls her childhood fascination with the food from her father's home country - Ghana. She and Francis also discuss her personal travels to the West African nation in search of more experience with the methods and unique ingredients used in Ghanaian cuisine, and how it all comes together in her debut cookbook Zoe's Ghana Kitchen.

On paper, steak frites seem so simple. As its French name implies, it is just steak and fries. But, to get the two components cooked right and served hot – at the exact same moment – is a feat in itself. Thankfully, our friends at America’s Test Kitchen have fine-tuned the timeline for making the dish in your home kitchen. Tucker Shaw is executive editor of Cook’s Country magazine. Managing producer Sally Swift discussed the process with him, and got his recipe for Easy Steak Frites.

MPR News® presents The Splendid Table® — Live, October 12, 2017 at 7:00 PM The Fitzgerald Theater, St. Paul, MN   Please join us for an evening of conversation, stories and musical interludes hosted by Francis Lam honoring the indisputable queen of food radio, Lynne Rosetto Kasper. The year 2018 marks a bittersweet milestone for The Splendid Table and its cofounder and longtime host Lynne Rosetto Kasper.

We all know farm to table cooking. But once a year, a mysterious man named Baron Ambrosia hosts a unique dinner party that you could describe as "fur to table." Dishes on the ecclectic menu are made with small game caught in the forests of upstate New York, then served at this wild event in the Bronx. Field reporter Daniella Cheslow brings us this taste of the wild with the audio story above and the photo gallery below.

Dana Cree is a dessert devotee and author of the seriously smart cookbook about making homemade ice cream; it's called Hello, My Name is Ice Cream. Contributor Joe Yonan spoke with her about the different kinds of ice cream and the essentials for making your own summertime treats like Donut Ice Cream and Popcorn Ice Cream at your home.

Zoe Adjonyoh grew up in London with a Ghanaian father who never really taught her how to cook. As an adult, she decided to connect to that heritage, and taught herself to cook. Now she runs a restaurant based on all she’s learned and recently released her debut cookbook, Zoe's Ghana Kitchen. Host Francis Lam asked her for a primer on Ghanaian cuisine.

A charcoal grill can cook almost anything you can think of – meat, vegetables, seafood, even dessert. John "Doc" Willoughby knows all about it. He has written dozens of books and articles on the topic of grilling. Willoughby also recently retired as the editorial director of America’s Test Kitchen’s magazines. We were lucky enough to catch him before he left. He spoke with host Francis Lam about charcoal grilling techniques including one unique method for quick and extremely hot grilling, as well as a new setup to emulate the slow-and-low performance of a smoker.

Wines for Grilling

Jun 30, 2017

We often think of grabbing a beer when pulling those hamburgers and brats off the grill. However, wine can be a refreshing and beautiful pair to grilled foods. See the video above for quick tips on wine pairings.  Ray Isle, Executive Wine Editor at Food & Wine Magazine, has additional suggestions below, even some for potato chips!

Village Bakery

Mar 13, 2017

Bonus: Anthony Bourdain Extended Interview

Nov 18, 2016
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The Splendid Table

In addition to our regular episodes, we occasionally offer Splendid Table Sides - extended interviews and other bonus cuts that don’t make it into the broadcast show. For this Side, Anthony Bourdain joins Lynne Rossetto Kasper talk about his new book, Appetites, the stress of cooking for five people versus 500, making Spam musubi for his daughter's school lunch, and his Oval Office-approved opinion on the matter of ketchup on a hot

Bonus: Anthony Bourdain Extended Interview

Nov 16, 2016
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The Splendid Table

Anthony Bourdain (Photo: Dimitrios Kambrouris/Getty)

Lynne Rossetto Kasper Wins Lifetime Achievement Award

Nov 15, 2016
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The Splendid Table

The Splendid Table's host Lynne Rossetto Kasper was honored recently at the 2016 Charlie Awards. The awards are an annual event celebrating the exceptional contributions of the Twin Cities area restaurant, food and beverage industry. However, Lynne's deep connection to and advocacy of food and good eating goes far beyond the Twin Cities. She shared this thought on the globally connective power of food during her acceptance speech.

Wild rice - preserving and cooking with an endangered food

Nov 10, 2016
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National Archives / Marcia Lavine

Wild rice is considered as one of the United States' most endangered foods. It grows wild and has been harvested naturally for generations in northern Minnesota. Contributor Jennie Cecil Moore talked with several people in the region to learn more about their efforts to preserve the culture and culinary joy surrounding the grain.

Related Recipes

Thanksgiving preparation and people pleasing with Anthony Bourdain

Nov 10, 2016
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Butch Fisher

Lynne Rossetto Kasper: We've got a family cookbook that you've done with your new book Appetites. But I have to laugh, okay, because the family cookbook has duck fat, wild boars, and there’s about four tubs of different stocks in the fridge. So, tell me about how you cook at home.

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Stacy Van Berkel

Shauna Sever: First, let's just say that your cookbook Deep Run Roots has a presence. It is an impressive 564 pages. It weighs about four pounds. You look like a movie star on the cover. It's incredible and even more intriguing when you realize that this isn't another cookbook about the entire American South. It's actually a laser focus on this area of eastern North Carolina. So, how many square miles are we talking about?

Thanksgiving wine tips from Jancis Robinson

Nov 9, 2016
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kieferpix/Thinkstock

What wine pairs best with your Thanksgiving meal? Wine expert Jancis Robinson tells The Splendid Table contributor Russ Parsons that the key is to not worry that much about it. She also shares her favorite underpriced wines and what she drinks for pleasure.

Russ Parsons:The American Thanksgiving table is full of all of these paradoxical flavors: the sweet-tart cranberries, roasted turkey, vegetables, and stuffing. It can make wine pairing a real chore. This is one of those evergreen questions, but do you have any new insights to add to it?

Turkey Confidential 2016

Nov 8, 2016
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Clockwise from top left: Bridget Lancaster, Melissa Clark, Francis Lam, Chris Thile, and Mario Batali

The Splendid Table presents Turkey Confidential, our annual live Thanksgiving call-in show, Thursday, November 24 2016, 12 PM – 2 PM EST. Host Lynne Rossetto Kasper comes to the rescue of Thanksgiving cooks, kitchen helpers, and dinner guests alike on the biggest cooking day of the year. This year, Lynne will field listeners' questions with the help of America's Test Kitchen co-host Bridget Lancaster, Mario Batali, Francis Lam, Melissa Clark, and A Prairie Home Companion's Chris Thile.

A Well-Tested Thanksgiving Menu

Nov 4, 2016
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Copyright 2016 America's Test Kitchen (Carl Tremblay)

A Complete Thanksgiving Menu from America's Test Kitchen,

This year, The Splendid Table's new partner, America's Test Kitchen, joins us at the Thanksgiving table. We are delighted to present a full menu created by America's Test Kitchen that takes the guesswork out of planning a memorable holiday. And coming from America's Test Kitchen, you know these recipes have been tested and reworked to perfection. Enjoy!

Beers for the Thanksgiving Table

Nov 3, 2016

Steven Beaumont, author of The Premium Beer Drinker's Guide, suggests beer as an alternative to all the angst over which wines will go with turkey and all the trimmings. Here are three he recommends:

Lambic Gueze from Cantillon Brewery in Brussels: This beer equivalent to champagne is often made with fruit, it's crisp, and is the only beer that's spontaneously fermented. It's wonderful with food.

The Wisconsin Belgian Red from New Glarus Brewing Company in New Glarus, Wisconsin: This cherry beer is fruity, but not sweet.

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The Splendid Table

Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries.

This month, we're giving away 14 Ballarini Como Forged Aluminum 10-piece nonstick cookware sets, a retail value of $299.99!

Set includes:

Are food critics still necessary?

Oct 28, 2016
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Weedezign/Thinkstock

With the rise of Yelp, just how relevant are food critics? Sally Swift asked one of the best, Tom Sietsema of the Washington Post.

Sally Swift: I want to talk about the role of a food critic these days. Is it a viable job with everything that goes on on the Web and everyone weighing in? What is your take?

Beth Dooley on The Joy of Cooking and the future of wheat

Oct 27, 2016
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ygrek/Thinkstock

Author and restaurant critic Beth Dooley talks with Lynne Rossetto Kasper about what drove her to write about food, how she adapted to Minneapolis from her native New Jersey, and a new type of wheat that may change the future of farming.

Lynne Rossetto Kasper: I understand that when you were in school in New Jersey, you would secretly tuck The Joy of Cooking into your bag, pull it out, and hide it during study hall as you read it.

Beth Dooley (Photo: Mary O'Brien)

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