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

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.
Lynne explains the three simple rules of freezing food: freeze cool, freeze fast and freeze airtight.
When it comes to recipes, the picture is the lure, but not always the promise.
Whether you are marinating fish or fruit, Lynne shares the basics.
Food historian Rachel Laudan has a slightly different take on the usual food histories that we read about. She looks at how technology has shaped what we eat now and what we've eaten for the past 20,000 years. She is the author of Cuisine and Empire.
Food stylist Lisa Heathcote takes us into the real kitchen of Downton Abbey. "We never do props because prop food looks like prop food," she says.
When a dish is built on great broth, bouillon cubes waste your time and money.
As a starter set for a budding chef, try two knives every chef begins with -- a 3 1/2- to 4-inch paring or utility knife, and a 7 to 8-inch chef's knife.
Save money but eat well with chuck steak, the cut of big flavors and some tenderness.
“Off the boil,” the ideal brewing temperature for all coffees except espresso, is 195ºF to 205ºF.
Scalding is easy (but not considered necessary these days).
If you want golden-brown pizza crust, make sure your oven is the correct temperature and keep your dough very soft and a bit sticky.
Check out anything you’re considering buying for the four sauté pan essentials.
Ceramic knifes break and they are difficult to sharpen because ceramic is such a hard material.
Miso will keep for about a year and can go into nearly everything. The darker the miso, the bigger the taste.
For good health, at least two cutting boards are essential -- one for all animal products, and one for produce.
In a pinch you can use baking soda or butter to neutralize bitter tomato sauce.