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, five Clarion Awards (2007, 2008, 2009, 2010, 2014) 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

The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus.
Jekka McVicar, "The Queen of Herbs," talks with Lynne Rossetto Kasper about the mulitple functions of lemon balm.
Cellist Joe Kwon of the The Avett Brothers talks about his food blog and eating on the road, where it's more about finding a good veggie burger than debauchery.
Jekka McVicar is a gardening legend in her native England, and she tells Lynne about her latest project, a herb garden for the RHS Chelsea Flower Show in London with a heartfelt purpose.
Robert Egger, founder and president of L.A. Kitchen, wants to create meals for seniors that are local, healthy and affordable.
"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of Heartland Restaurant and Wine Bar and author of a book by the same name.
Chris Schonberger, editor in chief of First We Feast, is the co-author of "The Problems With Food Media That Nobody Wants to Talk About."
“This generation of cooks -- and any generation of cooks -- has a responsibility to create new recipes,” says chef Enrique Olvera, author of Mexico from the Inside Out.
In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. At the event, contributor Melissa Clark talked about writing about cooking.
Foam is a lot more than just the meringue on your pie, according to Sidney Perkowitz, author of Universal Foam.
The celebrated author sat down with Lynne Rossetto Kasper in 2004.
Singer/rapper/writer Dessa explains how finding a copy of Michael Pollan's The Omnivore's Dilemma at a garage sale while on tour helped inspire her interest in food politics.
One of the most underrated vinegars is apple cider vinegar. I tasted six brands and selected my favorite.
"Every time you go into a little crevice of India, you find a new cuisine," says Madhur Jaffrey, author of Vegetarian India.
Nigella Lawson, author of Simply Nigella, says food is meant to be celebrated.
Chef Francis Mallmann, author of Mallmann on Fire, was raised in a house in Patagonia that was "ruled by fire." Now he is known for cooking with it.
If you are headed to someone's house this Thanksgiving, Bon Appetit's editor-in-chief Adam Rapoport has you covered. "You can't just show up with a bottle of wine," he says. "You need to think about it."
Jane and Michael Stern of Roadfood.com weigh in on the regional differences they have discovered around the country on Thanksgiving.
Chef Vikas Khanna, author of Indian Harvest, shares a vegetarian Thanksgiving menu and explains why he once found inspiration in Jonathan Livingston Seagull.
Journalist Anna Badkhen has spent years covering war zones like Afghanistan and Iraq. In her book Peace Meals, she says she "felt the need to explain to people who are so far removed from war zones that people on the other side are very much like them."
"Often you find that there are ways you can improve techniques or recipes," says J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Science.
"I really don't eat another tomato between my last one picked in say September and the first one picked in June unless they're canned, sun-dried or preserved in some way," says Craig LeHoullier, author of Epic Tomatoes.
Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."

Roasting the chiles, onions and garlic is the secret to the depth and rich taste of this sauce.

Good and Cheap: Eat Well on $4/Day started as Leanne Brown's thesis project for her master's in food studies at New York University. "$4 a day means something really specific," Brown says.
Cathy Erway, author of The Food of Taiwan, shares the distinctive tastes of Taiwanese cuisine.
Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet.
Keith Wilson is the curator of the exhibit "Ancient Chinese Jades and Bronzes" at the Smithsonian's Freer Gallery of Art in Washington, D.C. The exhibit includes a variety of Chinese wine vessels from the period between 1200 and 1000 B.C.E. that were used for ceremonial banquets.