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

Spicy apple pie is my downfall. Tart, snappy apples like Granny Smith and Greening stand up to the classic pie spices. Fresh ginger and lemon up the zing that is essential for every apple pie.

"There is a special energy to Sicily during Easter, particularly during Holy Week," says Dana Bowen, who traveled to Sicily for Easter in 2010.
Know that tiny fish like these go bad very quickly. If an anchovy is really fresh it's silvery -- if it's blue or dark it's not.
A pan sauce takes maybe five minutes, and it's an easy and sexy finish to anything you oven or pan roast. Rarely is there a lot of pan sauce, but what you create can be so intense you won't want more than a spoonful over your dish.
While digging through 3 1/2 metric tons of pottery stored in a Greek museum, Julie Hruby, assistant professor of classics at Dartmouth College, made an interesting culinary discovery: unusual cookware from around 1200 B.C. that was used in the Mycenaean palace.
Ivan Orkin, author of Ivan Ramen, is on a quest to get people to understand the art of the slurp. Each of ramen's nine exacting components comes together in your mouth when you slurp it up.
On tour with the L.A. Theatre Works production of The Graduate, actor and writer Matthew Arkin has been checking out all the places across the country that Jane and Michael Stern of Roadfood.com rave about.
White tea, the lightest of all tea, is exploding in popularity. But it's also steeped in controversy. TeaSource's Bill Waddington weighs in.
Hoby Wedler hosts an unusual wine tasting at Francis Ford Coppola Winery where participants are blindfolded. "You're really focusing just on the wine and not on the visual cues," Wedler says.
Build your bread around your life instead of building your life around making bread.
You baked your first apple pie and ended up with applesauce running out from between two soggy crusts. This won't happen again because the fix is simple: Know which kind of apple to buy and success is yours.
The secret to saving time when it comes to making bread? "You mix it once, store it with the right hydration and you can bake it over 2 weeks," says Jeff Hertzberg, co-author of The New Artisan Bread in Five Minutes a Day.
Jeremy Bailenson, founding director of Stanford University's Virtual Human Interaction Lab, is studying whether the experience of being a virtual cow will make people feel more empathy.
"This small story about a group of Capitol Hill vegetarians trying to get better options in the place that they go to work every day is evidence of everything that is wrong with Washington," says reporter Marin Cogan.