Lynne Rossetto Kasper

Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, four Clarion Awards (2007, 2008, 2009, 2010) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show. Lynne is a respected authority on food, having published multiple bestselling books: The Splendid Table; The Italian Country Table; a series of quarterly e-books, Eating In with Lynne Rossetto Kasper, as well as the best-selling  The Splendid Table's How To Eat Supper, How To Eat Weekends and A Summertime Grilling Guide, which were co-authored with founding producer Sally Swift. The Splendid Table can be heard on more than 300 public radio stations nationwide.

 

Content By This Author

Cheryl Ahuja, a mother of one from Marietta, Georgia, challenges Lynne to make a dish from cucumber, onion, cream cheese, Brussels sprouts and celery.

It's a classic dish from Mexico's Yucatan but a bit on the unusual side for non-Hispanic palates.

This tart has crunch, creaminess and spiced green tomatoes.
Are you making the same marinade for grilling day after day? Lynne suggests three spice rubs to try.

This cross between a fruit ice and a sorbet sidesteps the usual sorbet formula of sugar syrup and smoothing out in an ice cream machine. 

You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.

When Sami Scripter was working on Cooking from the Heart, she discovered the Hmong people's strong oral tradition: "I had more than one grandmother tell me, 'We don't need to write it down. We know how to do our cooking.'"
Nigella Lawson, author of Nigellissima, has seven suggestions for using fruit that is not quite ripe enough or past its prime.
When it comes to selecting a melon, trust your nose.
Moutarde de Meaux is one of the great mustards of the world. It's mild -- you can eat it with a spoon -- but it has flavor.
New York chef Melissa Daka, owner of Eolo and Pastai, says wines from Sicily's Mount Etna are "intense just like the fireworks of the lava that spits out of the volcano."
Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.
Karl Vogel, a married father of three who loves to cook from Lincoln, Nebraska, challenges Lynne to make a dish from tilapia filets, rolled oats, baby carrots, almond butter and garlic.
Fred Plotkin is the author of the classic guide Italy for the Gourmet Traveler. He suggests three towns where visitors can experience what he calls "the real Italy."
How do you feed 9 billion people? That's an estimate of how many people will be living on the planet in 40 years. Dennis Dimick, the executive editor of National Geographic, explains Jonathan Foley's article "A Five-Step Plan to Feed the World."
Dip grilled meats and vegetables into this at the table. The vinegar goes into sauces, livens up gazpacho and sparks drinks.
Roadfood, by Jane and Michael Stern, was published in 1977 and became a classic that is now in its ninth edition. Michael says regional food is "a national legacy, a heritage that's well worth preserving."
With more than 7 million copies of his books in print, humorist and satirist David Sedaris looks at the sides of life that most of us would not even notice. The author of Let's Explore Diabetes with Owls explains why his father would dine in underpants.
We underestimate the radish in the U.S.
Daniel Klein and Mirra Fine of The Perennial Plate learn about mate in Argentina from Guayaki's Alex Pryor.
"In order for it to grow around the world, it needs to be bred by plant breeders down to lower altitude," says journalist Lisa Hamilton. "The trouble is that those seeds -- that genetic diversity -- are owned by the people of the Andes."
Maya Angelou stands high on my list of extraordinary people: teacher, mother, poet, playwright, professor, San Francisco's first black cable car conductor -- and a woman who really cooks.
Chris Tidmarsh and Jan Pilarski co-founded Green Bridge Growers, an urban farming venture in South Bend, Indiana, that provides skill-matched employment for young adults on the autism spectrum.
When to use marinades versus dry rubs, how not to catch skewers on fire and why grilling times should be used only as a guide. Follow Lynne's 10-step grilling primer to avoid misadventure.

So light, creamy and fresh, the ravioli have the subtlest of sauces.

Eric Prince, a research fisheries biologist, says areas of the ocean with very little oxygen are endangering our most important food fish.

Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.

Make up to 3 days ahead and refrigerate. Have the sauce at room temperature before using.

Really a main dish cheesecake wrapped in incredibly buttery phyllo, the genius is in the shape -- a Bundt ring that stands golden and proud. 

Simple table salt can be transformative on food -- imagine unsalted potato chips or french fries. Paul Breslin, a professor who researches taste perception, explains how salt affects the taste of food.