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The Splendid Table

Wednesdays 11 a.m. - 12 Noon
  • Hosted by Lynne Rossetto Kasper and Francis Lam

More than just a place to share great recipes, acclaimed food writer and cooking teacher Lynne Rossetto Kasper explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.

Recipes and much more

Adam Rapoport on The Art of the Sandwich

Feb 9, 2018

Sandwiches are the work horse of lunches everywhere, but not always memorable.  Adam Rapoport of Bon Appetit helps turn this work horse into a work of art. Check out his tips, then try his recipe for Green Goddess Tuna Salad Sandwich, a beautiful melding of tuna, greens and herbs.

 

Francis Lam: So, you and the magazine put together this enormous package on the A to Zs of the art of sandwich making.

Elle Simone of America's Test Kitchen talks with Joe Yonan about the secret of vegetable broth concentrate- a space saving solution for having homemade vegetable broth at the ready. Try ATK's recipe for Vegatable Broth Base to have this handy staple ready in your home.

Cookbook author and former chef Amy Thielen says working in restaurant kitchens can be a postive experience, almost like being a member of a supportive large family, or playing a role in theater troupe. But she’s also seen the dark side to many kitchens, one that allows for sexism, physical aggression and verbal conflicts. Thielen recounts her life in kitchens in her book, Give a Girl a Knife. She discusses her experiences – good and bad – with Francis Lam.

Frozen in time, The India Club faces an uncertain future

Feb 2, 2018

The India Club is a totally nondescript place in the center of London, two flights up from the street, but it turns out to be a vital center for the British Indian community. It even played a role in India’s fight for independence. However, it might not be long for this world. Reporter Meara Sharma has the story.

Meara Sharma

America's Test Kitchen equipment review: stovetop tea kettles

Jan 24, 2018

When you think of essential kitchen equipment, you most likely think of pots and pans, knives, cutting boards, and the like. But what about the tea kettle? Chances are that you use yours a lot, but when is the last time you replaced it? When looking for a new tea kettle there are a lot of things to consider. Managing Producer Sally Swift turned to Lisa McManus, the equipment review guru at America's Test Kitchen, to learn about her recent kitchen test of stovetop tea kettles.

Flan is a wonderfully rich and sweet Mexican dessert made from custard, often topped with a caramel sauce. The dessert is versatile and welcomes all sorts of experimentation with everything from spices to binders. For a lesson on a classic old-fashioned flan, Francis Lam visited Fany Gerson. Gerson is the chef owner of La Newyorkina and has written three books about Mexican sweets including My Sweet Mexico and her latest, Mexican Ice Cream.

Lisa Morehouse

Video from Lynne's Goodbye farewell event

Dec 28, 2017

After more than 22 years, Lynne Rossetto Kasper has retired as the host of The Splendid Table. Cameras were rolling during our Lynne's Goodbye live farewell event for Lynne at The Fitzgerland Theater. Here are some videos from that evening that include the origin of The Splendid Table book and radio show, some of Lynne's favorite interviews, and a moving tribute from Francis Lam.

THE STORY BEHIND THE BOOK, THE SPLENDID TABLE

Mark Bittman's Minimalist Thanksgiving

Dec 18, 2017
James Pauls / iStock / Thinkstock

The author of How to Cook Everything streamlines the holiday feast.

Last Thanksgiving, I vowed to minimize everything: time, number of ingredients and, most of all, work. Heretical as it may seem, I thought it might be fun for the cook to have enough energy to actually enjoy the meal for a change. My idea was to buy all the food in one trip and prepare the entire feast in the time it took to roast my 15-pound turkey - roughly three hours. And, with one minor exception, I was successful.

Daniel Boulud: The Key 3

Dec 18, 2017

Daniel Boulud is a many-starred chef and proprietor of the New York restaurant Daniel, among many others. In this installment of The Key 3, he shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Le Grand Aioli, Braised Beef Shoulder and Caramelized Apple Tart.

Here are Daniel's keys, as told to Lynne:

Excerpt from: Peace Meals

Dec 15, 2017

Chapter Four -- Candy-Wrapped Kalashnikovs

Lynne's favorite tools for the kitchen

Dec 15, 2017

Lynne Rossetto Kasper is a self-proclaimed "equipment junky.&quot. In her many years spent teaching and entertaining in the kitchen, she's worked with a wide array of pots, pans, peelers, scrapers, knives and gadgets. In this Splendid Table video, Lynne discusses and demonstrates her must-have list of tools for home cooks.

John Besh: The Key 3

Dec 10, 2017
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The Splendid Table

Award-winning chef John Besh is the force behind nine acclaimed restaurants. In this installment of The Key 3, the author of My Family Table: A Passionate Plea for Home Cooking shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Fried Egg Sunny-Side Up, Cream of Any Vegetable Soup and Risotto.

Here are John's keys, as told to Lynne:

Bill Smith: The Key 3

Dec 10, 2017
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The Splendid Table

Chef Bill Smith of James Beard award-winning restaurant Crook's Corner is known for his classic Southern dishes. In this installment of The Key 3, he shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Fried Oysters, Banana Pudding and Collard Greens. 

Here are Bill's keys, as told to Lynne.

Isaac Mizrahi: The Key 3

Dec 10, 2017
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The Splendid Table

Isaac Mizrahi is the award-winning international designer and Project Runway judge. He's a self-taught cook who doesn't waste time. He goes straight to the masters and has a critical eye for whose recipes to trust. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his methods for preparing a basic tomato sauce, a family vinaigrette and Jacques Pepin's chocolate souffle.

Here are Isaac's keys, as told to Lynne:

The Final Exam: Peter's Wine Quiz

Dec 10, 2017

Excerpted from Educating Peter by Lettie Teague. Copyright 2007 by Lettie Teague. Reprinted by permission from Scribner, an imprint of Simon & Schuster, Inc.

Vampire Turkey

Dec 10, 2017

What do you say to someone who optimistically decides to develop a recipe with 80 cloves of garlic? I mean, is there ever enough garlic?

Well, surprisingly, the answer turns out to be yes. As we were dreaming up this year's Thanksgiving menu— one rich with spices and aromas — Lynne decided to do the turkey in a French-inspired take on the classic chicken with 40 cloves of garlic. Since turkey is kind of a giant chicken, it makes sense, right?

What to know before buying a Thanksgiving turkey

Dec 10, 2017
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timsackton / Flickr

When you talk turkey, you're talking money and what is on the bird's label makes all the difference. Depending on what it says, you can spend anything from 79 cents to a whole twelve dollars a pound (plus shipping) on your Thanksgiving masterpiece. So here's a short take on what those labels mean, and what they deliver for the money.

A Turkey Label Brief:

What to drink with your Thanksgiving meal

Dec 10, 2017
Fuse / Thinkstock / iStock

No matter how hard we may try to be ecumenical, our heritage usually shows up at the table on this day. This is ours. Certainly bring yours into the mix as well.

[Find more drink recipes here.]

Starters

  • Sparkling wine and cider

Main

  • Red wine (Dolcetto d'Alba, Valpolicella, Nero d'Avola, or Salice Salentino)
  • White wine (Arneis, Soave Classico, Friulano, Pinot Bianco, Fiano di Avellino or Etna Bianco)
  • Pear Cider

Dessert

4 wine pairings for Halloween candy

Dec 10, 2017
bhofack2 / iStock / Thinkstock

1. With Twizzlers and gummy bears: A malvasia nera from Italy.

2. With Snickers and Heath bars: A PX sherry like Osborne PX 1827.

3. With Pop Rocks and Pixy Stix: An Asti Spumante or Moscato d'Asti.

4. With Hershey's Almond Kisses or anything milk chocolate: A tawny port.

[Related: Wash down Doritos with Lambrusco: 5 wine pairings for junk food]

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