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The Splendid Table

Wednesdays 11 a.m. - 12 Noon
  • Hosted by Lynne Rossetto Kasper and Francis Lam

More than just a place to share great recipes, acclaimed food writer and cooking teacher Lynne Rossetto Kasper explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.

Recipes and much more

When we started thinking about big cooking projects for our Project Cooking episode, one of the first people that came to mind was Rodney Scott, the pitmaster and owner of Rodney Scott's Barbecue in Charleston, South Carolina. Scott's specialty is whole hog barbecue.

It’s funny to think that many of the things we take for granted are relatively new concepts, like having your own oven in your own kitchen. In some societies, even today, whole villages might share a single oven that someone fires up, and everyone brings their bread to bake or their stews to braise. The idea of community ovens has also taken hold in towns across America. Artist and school librarian Jennifer Burton wanted to see what having a communal oven might do for her town of Johnson, Vermont. So, last year she helped build one in a public square.

Enter to win Slow Fires by Justin Smillie

Aug 1, 2018

August 2018 Giveaway

Let’s be honest, not all of us are breakfast people. On one end of the spectrum you have dull, bland cereals or oatmeal. On the other end you have sweet pastries, fruit or juices. No, thanks! Maybe our breakfast needs some influence from lunch and dinner. Alison Roman is a cook, writer and the author of Dining In, a book in which she promotes the idea of making more savory breakfasts. She talks with contributor Shauna Sever about the steps to this more satisfying breakfast experience.

Considering that Mexico is one of the spiritual homelands for high-quality chili peppers, it’s unfortunate to see that in Mexican restaurants in the U.S. chiles rellenos, the dish where the pepper is the star, is often underappreciated and poorly executed. Bricia Lopez wants to change that. She and her family own Guelaguetza in Los Angeles, which has been called the best Oaxacan restaurant in the country. Host Francis Lam says they make the greatest chiles rellenos he’s ever had.

Photo: Chili peppers growing on a farm in rural Thailand.

Playing with fire: new barbecue recipes from Michael Symon

Jul 2, 2018

Michael Symon is a renowned chef, especially notable in the world of grilling and smoked meats for his boldly flavored recipes. In his new book Michael Symon's Playing with Fire, Symon combines a lifetime of barbecue obsession with his experience running a barbecue kitchen to improve and inspire your home smoking.

Photo: Cristina Martinez and Francis Lam with the full spread
of barbacoa, salsa, and accompaniments at El Compadre.

The Andes hold the heart of Peruvian food

Jun 15, 2018

Photo: Fruit market in the streets of Cusco, a town in the Peruvian Andes.

Anthony Bourdain remembered in his own words

Jun 8, 2018

The Splendid Table was saddened to learn this morning that Anthony Bourdain, a dear friend of the show and an inspiration to adventurous food lovers around the world, had passed away. It’s no secret that Tony was one of retired host Lynne Rossetto Kasper’s favorite guests; she welcomed a conversation with him any time schedules aligned. They chatted multiple times over the years, tracing Tony’s progression from bad boy chef to author to television star.

Cucumbers are a key flavor and ingredient for summertime cooking. While we generally think of them sliced or diced, the folks at America's Test Kitchen have a new strategy: smash them! Managing Producer Sally Swift talks with Elle Simone, food stylist and on-screen test cook for America's Test Kitchen, about this new -- dare we say fun -- method. Try your hand at smashing cukes with this America's Test Kitchen recipe for Smashed Cucumbers.

Summertime grilling guide from The Splendid Table

May 24, 2018

The summer grilling season is upon us. It's that wonderful time of year when our grills are filled with the sound of fires crackling and the aromas of cooked meat and vegetables. We've collected some of our favorite recipes from A Summertime Grilling Guide from The Splendid Table to inspire your backyard barbecues. They include meats, veggies, sauces, sides, beverages and desserts - everything you need for grilling fun in the summer sun.

Nigella Lawson is one of the food world's biggest international superstars. She’s written 11 cookbooks, hosted TV shows for two decades, and is surprisingly terrible with a knife. While our host Francis Lam has been reading her work for his whole career, he just recently had the chance to meet her in-person when she came to the U.S. to tour for her new book, At My Table.

Mother's Day brunch recipes you can prepare the night before

May 11, 2018

Brunch is a Mother's Day tradition in many of our homes, and most of us would like for it to be as low-stress as possible. After all, who wants to spend the whole morning scrambling around the kitchen when we should be hanging out with mom. With this in mind, The Splendid Table gathered a few of our favorite Mother's Day brunch recipes that can be prepared the night before and then cooked the morning of. Make the prep work a group activity on Saturday - minus mom, of course, because it's her weekend! Then more time can be spent on Sunday relaxing and enjoying your meal as a family.

At one time in her life, Ange Branca was – and could’ve remained – a powerful and successful international business consultant. But the food and memories of her motherland Malaysia pulled her in a completely different direction, and she worked to become a chef and presenter of true, authentic Malaysian food. Branca recently joined Francis Lam live on stage at our Splendid Table Live event at WHYY in Philadelphia, where their interview began with a quick bite to eat from the kitchen of Branca’s Philadelphia restaurant Saté Kampar.

People who live in Philadelphia have known for a long time how amazing their city is when it comes to food. It’s only lately though that people outside of Philly have started to see it as a home of great chef talent. One of those amazing talents is Mike Solomonov, the Israeli-American chef-owner of Zahav, Federal Donuts, Rooster Soup Company, Goldies, Dizengoff, and Abe Fisher. Solomonov is also four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011.

You may think of Dubai as the most wildly opulent place in the world, a city in the desert with both indoor tropical rainforests and ski slopes. But there’s a fascinating and important other side to it - Old Dubai, where migrants and refugees from all over the Middle East and beyond have come for safety or opportunity. Arva Ahmed was raised there by parents who came from India, and is passionate about leading food tours in her hometown as a way to tell stories while making you salivate.

Enter to win The One-Bottle Cocktail by Maggie Hoffman

Apr 9, 2018

April 2018 Giveaway

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

This month, one (1) winner will receive one (1) copy of The One-Bottle Cocktail by Maggie Hoffman. The book has a retail value of $22.00.

Enter before April 30, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Hurricane Maria raked nearly all of Puerto Rico's agriculture off the island when the storm pummeled the country in September 2017. Farmland was destroyed, home gardens were devastated, trees lost all of their leaves - even their bark. The people there are now working to rebuild not only their cities, but their food supply. As field producer and contributor Daniella Cheslow reports, some agronomists hope a donation of half a million dollars in seeds will cultivate local gardening and farming. Listen on audio player above.

PHOTO GALLERY

Oyster stout unites classic pair in emerging craft beer style

Mar 23, 2018

It’s no secret that beer and seafood make excellent companions. One classic pairing is oysters and dark beer such as stout or porter. It’s been that way since 1800s London when oysters were pulled right out of the River Thames, shucked, then slurped down with a majestic glass of dark beer. Just imagine a lovely platter of raw oysters on ice with lemon wedges sitting next to a tall pint glass of dark, rich stout. The bivalves’ briny and mineral-y flavors complementing the roasted, chocolate and coffee characteristics of the beer. 

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