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

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.
Wine critic Eric Asimov, author of How to Love Wine, makes a case for preserving the mystery of wine.
Samira Kawash, author of Candy: A Century of Panic and Pleasure, says we should let candy, which is often demonized, just be candy.
Chef José Andrés of ThinkFoodGroup collects first-edition cookbooks to connect with the past.
Daniel Klein and Mirra Fine of The Perennial Plate visited China and Japan, where two individuals have started restaurants to preserve their families' farming traditions.
Jérôme Chateau, president of Normande Genetics, says the Normande cow is known for its rich milk.
Glenn Roberts, founder of Anson Mills, and David Shields, a professor at the University of South Carolina, hunt and save supposedly-lost plants.
Adam Rapoport, editor in chief of Bon Appetit magazine, explains the confit process, which means "simply cooking a protein of any sort in fat -- often its own fat."
Food and travel writer Anya von Bremzen tells her story and the history of Soviet Russia through its food in Mastering the Art of Soviet Cooking.
Chef Anthony Bourdain, author of A Cook's Tour, circled the globe in search of the perfect meal.
We ask how to get rid of weeds, but Richard Mabey, author of Weeds: In Defense of Nature's Most Unloved Plants, says we should ask why they are there.
Chef Silvena Rowe strives for simple, home cooking at Quince, her London restaurant.
Anthropologist and evolutionary biologist Nathaniel Dominy has studied saliva from around the globe.
Mark Bitterman, author of Salt Block Cooking, explains how to use a salt block for cooking, curing and serving food.
Journalist, food writer and filmmaker Lolis Eric Elie knows the food scene in New Orleans.
Poppy Tooker, host of Louisiana Eats!, is on a crusade to save the cala.
Chef Leah Chase is a civil rights pioneer, part of the soul of New Orleans and the queen of Creole cuisine.