This Week's Episode

Hosted by Lynne Rossetto Kasper

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Daniel's Aioli - Daniel Boulud's Key 3, David Tanis on seaweed, Alice Medrich on desserts, Frank DeCaro plays Stump the Cook.

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

Golden Rice Salad

Alice Medrich's 'magic ingredients' take desserts to another realm

Professional baker, chocolatier and cookbook author Alice Medrich shares her list of “magic ingredients” that turn delicious desserts into stellar ones.

Seaweed: It's not just for wrapping sushi

Seaweed is common fare in other coastal countries, but isn’t as popular in the U.S. -- yet. New York Times columnist, cookbook author and chef David Tanis gives tips for trying the healthy and delicious food.

Hot-Sweet-Tart Onion Rings

Piquant Peach Icebox Relish

Get your goat: It’s sustainable and delicious

Goat is sustainable and delicious -- if you know what you’re doing. Jesse Griffiths does. He is author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish.

Grilled Goat Chops with Garlic, Oregano and Lemon

Researching the West African influences on classic Southern cuisine

Dishes such as gumbo, jambalaya, and black-eyed pea fritters are often considered classic Southern cuisine. Sean Brock, executive chef at Husk Restaurant and McCrady’s, recently traveled to West Africa to research how the dishes have been influenced by West African culture.

Cantaloupe Salad with Thai Basil and Chile

Tostilocos: Open a bag of Tostitos. Add jicama, pigskins and tamarind candy. Enjoy.

Tostilocos sound like nachos gone berserk. John T. Edge wrote about the borderlands food in a New York Times article titled “Corn Chips, Garnished and Sauced. Loco? Right.”

Grill marks are not the goal. Rip your steak a 3-D cooking surface

Adam Perry Lang is a classically-trained-chef-turned-grill-master who claims that there are new and better ways to grill. He is the author of Charred and Scruffed: Bold new techniques for explosive flavor on and off the grill.

Passing the torch to a new generation of chefs in Hawaii

With Hawaii’s unique compression of cultures and location 3,000 miles from anywhere, you can eat there like nowhere else on the planet. Travel writer Peter Jon Lindberg wrote a piece on Hawaii’s new wave food scene for Travel & Leisure magazine.

Thaw your steaks quickly and safely in 100-degree water

Many well-known chefs work with food scientist Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. McGee explains why thawing small cuts of meat in 100-degree water is perfectly safe.

Malbec: An Argentine variety with history

Argentine wines are on a lot of experts’ short lists for good drinking for little money. Laura Catena of Bodega Catena Zapata and Luca Winery is a fourth-generation Argentine winemaker who wrote Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina.

Keeping the Basque tradition of cheesemaking alive

Idiazabal cheese is known for coming from the Basque Country of Spain. Daniel Klein and Mirra Fine of The Perennial Plate, an online, documentary series, spoke to a sheepherder who is trying to continue the region’s tradition of cheesemaking.

Adobo: The ultimate Filipino comfort food

When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.

Strawberries in Raspberry Sauce with Thick Crème Fraîche

Summer Fruit Pizza with Rosemary & Basil

Chickpea-Couscous Salad with Lemon and Fresh Mint

You can eat a pea pod after all

Elaine Sciolino, the former Paris bureau chief for The New York Times who writes the “Letter From Paris” for the paper’s dining section, chronicled the pea’s special place in French culture and cuisine.

Monthly rice: Prioritize family with homemade meals delivered

Claudia Kolker, author of The Immigrant Advantage: What We Can Learn from Newcomers to America about Health, Happiness, and Hope, studied monthly rice, a subscription meal-delivery service that is a cheap, healthy alternative to eating alone.

How to make kombucha, the mother of fermented drinks

Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.

Farmers Market Pasta

Chicken breast again? Sources of inspiration from Ted Allen

Are you cooking and eating the same thing, night after night? Ted Allen, the host of “Chopped” on the Food Network, has a parade of new ideas marching past him everyday. He shares where he finds inspiration in the kitchen.

Exploiting the taste bud: The industrial science behind creating irresistible food

Michael Moss, a Pulitzer Prize-winning investigative reporter for The New York Times and author of Salt Sugar Fat: How the Food Giants Hooked Us, looks at the industrial science behind creating irresistible food.

Spring Chive Linguine

Cinco de Mayo is not Mexican Independence Day. But here's how to celebrate anyway

Do you want a great party, complete with music, dancing, piñatas and incredible food? Go to a Cinco de Mayo fiesta -- or throw one yourself. Pati Jinich, an expert in all things Mexican and host of “Pati's Mexican Table,” gives some guidance and inspiration.

The future of agriculture: Frozen in a vault in Svalbard, Norway?

More than 740,000 seed samples are stowed away in a mountain on an island above the Arctic Circle. The Svalbard Global Seed Vault might be saving the future of agriculture, one frozen seed at a time.

How to feed 10,000 people from food grown on 3 acres in the city

Will Allen, creator of Growing Power Inc. and author of The Good Food Revolution: Growing Healthy Food, People and Communities, feeds 10,000 people a year from a three-acre farm in the poorest part of Milwaukee.

Quark: It's easy to make this two-ingredient cheese at home

Quark is a fresh, creamy-style cheese. Noelle Carter of the Los Angeles Times explains how anyone can make it at home in 2 days.