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

"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.
Synesthesia causes some people to pair senses -- like Michael, who tastes shapes. Research neurologist Dr. Richard Cytowic says "all of us are synesthetic, but we're not aware of it."
When you are cooking, you probably don’t think twice about adding a dash of salt. But what about a little star anise or a few Sichuan peppercorns?
When it comes to pairing wine with charcuterie, wine expert Joshua Wesson says to select white and rose wines that are fizzy and low in alcohol.
"When I think about farmers, I think of these bucolic people growing family farms, fruits and vegetables with a few cattle," says Marion Nestle, a professor at New York University. "That's not who benefits from the farm bill."
Some purists believe olive oil doesn’t belong in cuisines where olives never existed -- in your kitchen, it’s your call.
"If it's all about only heat, what's the point?" food writer David Rosengarten asks about hot sauce. "Is it a macho game? Is it a bar game? Or, is it something that really tastes good on your food?"
Daniel Klein and Mirra Fine of The Perennial Plate traveled to Mexico, where they met a woman who has been farming cacao in the jungle for 50 years.
Lynne shares a recipe for pasta with fall-apart chicken in a brothy tomato sauce.
Andy Ricker, author of Pok Pok, says each of Thailand's regions has distinct culinary traditions.
Tell an Italian that you are going to create hams in Iowa equal to the famous prosciutto di Parma and they might fall to the floor laughing. But after moving to Iowa from Italy, that's what Herb Eckhouse and his wife, Kathy, did with their La Quercia hams.
One key to success is cooking seasonings or pan sauces without the shrimp in the pan.
Lynne shares some simple guidelines for giving and receiving toasts.
You can do so much with fresh mozzarella.
Try wrapping your box grater in plastic wrap. Or just use a food processor.
The fat in milk is calculated by weight using the metric system.