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

Rachel Saunders, author of The Blue Chair Jam Cookbook, says marmalades are among the most satisfying preserves you can make.
Chef Fany Gerson, author of My Sweet Mexico, says Mexico's younger generations are not consuming artisan sweets.
For his series Holy Kitchens, chef Vikas Khanna spent a week with the Dalai Lama.
Actress, writer and comedian Amy Sedaris shares culinary crafts from her book Simple Times.
Ray Isle, executive wine editor of Food & Wine, says there is more good, affordable wine than there has ever been in the history of making wine.
Pati Jinich of Pati's Mexican Table gives Thanksgiving turkey a Mexican twist with citrus, achiote paste and banana leaves.
Back in the Day Bakery's Cheryl Day shares the secret to an easy pie crust, no rolling or chilling required.
Faith Durand, executive editor of The Kitchn, explains the inspiration behind the site's A Small & Swanky Thanksgiving Dinner.
The secret to a crowd-pleasing cheese platter.
To clean mollusks scrub their shells and submerge them in a bowl of ice water, salt and cornmeal.
Look for soy sauce without vegetable proteins, preservatives or coloring agents.
Cooking without alcohol? Substitute vinegar, broth and maybe a little butter.
When it comes to cooking for a crowd, fashion designer Isaac Mizrahi freezes up.
Adam Leith Gollner, author of The Fruit Hunters, explains the "incredibly bizarre and sometimes dark" relationship between fruits and crime.
Todd Selby's book Edible Selby is a collection of portraits, still lifes, illustrations and recipes from creative individuals in the culinary world.
Andrew Schloss, author of Cooking Slow, says slowly cooking meat, vegetables and even desserts can transform a dish's flavor and texture.
Daniel Klein and Mirra Fine of The Perennial Plate visited Morocco, where they dined with a family of nomads and toured an oyster farm.
Ray Isle, executive wine editor at Food & Wine magazine, explains the movement to view old vineyards as cultural patrimony.
Cookbook author Dorie Greenspan prefers her mortar and pestle to her food processor.
Change the way you cook an onion (and anything else cooked with it), and change the taste of your dish. Slow sautéing converts eye-stinging onions to a sweet, creamy foundation. However, the fast brown makes onions taste bold and meat-like with little sweetness.
Which chicken broth should I use? This is maybe our most constant question from listeners. I lined up a gathering of nationally available brands found in most supermarkets and went to work with the can opener and a flight of saucepans.
When it comes to tomatoes, I can't hold back. I love them and I taste nearly every one I can find (at least every promising one), be they fresh or canned. It's always a-kid-on-Christmas-morning moment.

What's not to love about a tomato soup spiked with orange zest, spices, sweet onions, and garlic? Simmer it with vegetable broth instead of chicken and everyone, no matter what their eating proclivities, will enjoy it.

Charlotte Druckman, author of Skirt Steak, interviewed 73 female chefs about working in professional kitchens.
Chef Sean Brock is part of the lardcore movement that is bringing back Southern traditions, including lard.
Patrick McGovern, author of Uncorking the Past, challenged microbrewers to create a beer inspired by the funerary feast of King Midas or his father.