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

Maya Angelou stands high on my list of extraordinary people: teacher, mother, poet, playwright, professor, San Francisco's first black cable car conductor -- and a woman who really cooks.
Chris Tidmarsh and Jan Pilarski co-founded Green Bridge Growers, an urban farming venture in South Bend, Indiana, that provides skill-matched employment for young adults on the autism spectrum.
When to use marinades versus dry rubs, how not to catch skewers on fire and why grilling times should be used only as a guide. Follow Lynne's 10-step grilling primer to avoid misadventure.

So light, creamy and fresh, the ravioli have the subtlest of sauces.

Eric Prince, a research fisheries biologist, says areas of the ocean with very little oxygen are endangering our most important food fish.

Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.

Make up to 3 days ahead and refrigerate. Have the sauce at room temperature before using.

Really a main dish cheesecake wrapped in incredibly buttery phyllo, the genius is in the shape -- a Bundt ring that stands golden and proud. 

Simple table salt can be transformative on food -- imagine unsalted potato chips or french fries. Paul Breslin, a professor who researches taste perception, explains how salt affects the taste of food.
The Perennial Plate's Daniel Klein and Mirra Fine traveled to Stellenbosch, South Africa, where they learned about biodynamic farming and winemaking from Johan Reyneke of Reyneke Organic Wines.

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.