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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

Photo: Cristina Martinez and Francis Lam with the full spread
of barbacoa, salsa, and accompaniments at El Compadre.

The Andes hold the heart of Peruvian food

Jun 15, 2018

Photo: Fruit market in the streets of Cusco, a town in the Peruvian Andes.

Anthony Bourdain remembered in his own words

Jun 8, 2018

The Splendid Table was saddened to learn this morning that Anthony Bourdain, a dear friend of the show and an inspiration to adventurous food lovers around the world, had passed away. It’s no secret that Tony was one of retired host Lynne Rossetto Kasper’s favorite guests; she welcomed a conversation with him any time schedules aligned. They chatted multiple times over the years, tracing Tony’s progression from bad boy chef to author to television star.

Summertime grilling guide from The Splendid Table

May 24, 2018

The summer grilling season is upon us. It's that wonderful time of year when our grills are filled with the sound of fires crackling and the aromas of cooked meat and vegetables. We've collected some of our favorite recipes from A Summertime Grilling Guide from The Splendid Table to inspire your backyard barbecues. They include meats, veggies, sauces, sides, beverages and desserts - everything you need for grilling fun in the summer sun.

Nigella Lawson is one of the food world's biggest international superstars. She’s written 11 cookbooks, hosted TV shows for two decades, and is surprisingly terrible with a knife. While our host Francis Lam has been reading her work for his whole career, he just recently had the chance to meet her in-person when she came to the U.S. to tour for her new book, At My Table.

Mother's Day brunch recipes you can prepare the night before

May 11, 2018

Brunch is a Mother's Day tradition in many of our homes, and most of us would like for it to be as low-stress as possible. After all, who wants to spend the whole morning scrambling around the kitchen when we should be hanging out with mom. With this in mind, The Splendid Table gathered a few of our favorite Mother's Day brunch recipes that can be prepared the night before and then cooked the morning of. Make the prep work a group activity on Saturday - minus mom, of course, because it's her weekend! Then more time can be spent on Sunday relaxing and enjoying your meal as a family.

At one time in her life, Ange Branca was – and could’ve remained – a powerful and successful international business consultant. But the food and memories of her motherland Malaysia pulled her in a completely different direction, and she worked to become a chef and presenter of true, authentic Malaysian food. Branca recently joined Francis Lam live on stage at our Splendid Table Live event at WHYY in Philadelphia, where their interview began with a quick bite to eat from the kitchen of Branca’s Philadelphia restaurant Saté Kampar.

People who live in Philadelphia have known for a long time how amazing their city is when it comes to food. It’s only lately though that people outside of Philly have started to see it as a home of great chef talent. One of those amazing talents is Mike Solomonov, the Israeli-American chef-owner of Zahav, Federal Donuts, Rooster Soup Company, Goldies, Dizengoff, and Abe Fisher. Solomonov is also four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011.

You may think of Dubai as the most wildly opulent place in the world, a city in the desert with both indoor tropical rainforests and ski slopes. But there’s a fascinating and important other side to it - Old Dubai, where migrants and refugees from all over the Middle East and beyond have come for safety or opportunity. Arva Ahmed was raised there by parents who came from India, and is passionate about leading food tours in her hometown as a way to tell stories while making you salivate.

Enter to win The One-Bottle Cocktail by Maggie Hoffman

Apr 9, 2018

April 2018 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, one (1) winner will receive one (1) copy of The One-Bottle Cocktail by Maggie Hoffman. The book has a retail value of $22.00.

Enter before April 30, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Hurricane Maria raked nearly all of Puerto Rico's agriculture off the island when the storm pummeled the country in September 2017. Farmland was destroyed, home gardens were devastated, trees lost all of their leaves - even their bark. The people there are now working to rebuild not only their cities, but their food supply. As field producer and contributor Daniella Cheslow reports, some agronomists hope a donation of half a million dollars in seeds will cultivate local gardening and farming. Listen on audio player above.

PHOTO GALLERY

Oyster stout unites classic pair in emerging craft beer style

Mar 23, 2018

It’s no secret that beer and seafood make excellent companions. One classic pairing is oysters and dark beer such as stout or porter. It’s been that way since 1800s London when oysters were pulled right out of the River Thames, shucked, then slurped down with a majestic glass of dark beer. Just imagine a lovely platter of raw oysters on ice with lemon wedges sitting next to a tall pint glass of dark, rich stout. The bivalves’ briny and mineral-y flavors complementing the roasted, chocolate and coffee characteristics of the beer. 

Shucking oysters with Thomas "Uptown T" Stewart

Mar 16, 2018

When it comes to shucking oysters, no one does it with more style and swagger than Thomas "Uptown T" Stewart. The long-time shucker is popular with New Orleans locals and visitors alike after his many years working at Pascal's Manale, a New Orleans mainstay famous for its raw oyster bar. Learn how to shuck like a seasoned pro with Uptown T in this video produced by GoNOLA.com. Then get some oysters and let the good times roll!

Chef James Syhabout: living between culinary worlds

Feb 23, 2018

Chef James Syhabout is a first-generation Asian-American whose family came to the Bay Area from a Lao refugee camp in Thailand in the early 1980s. He grew up working in his mother’s Thai restaurant before going on to a successful career as a chef specializing in fine dining. However, when his mother gave up her restaurant to return to her homeland, James came face-to-face with deep personal regret of not having learned more about the food of his people.

People involved in the 1960s and 1970s counterculture movement stood up to protest what they considered the moving forces behind the industralization of corporate food manufacturing. Their food-centric forms of civil disobedience resulted in the popularization of many foods we still eat today: granola, tofu, soymilk, and maybe even the toast you had this morning. Their food movement is the topic of the book Hippie Food by Jonathan Kauffman.

Understanding why we eat what we eat

Feb 23, 2018

How we eat says a lot about us. How we say we eat also says a lot about us. Rachel Herz is a psychologist and neuroscientist who teaches at Brown University and Boston College. She has written a book called Why You eat What You Eat: The Science Behind Our Relationship with Food, a fascinating read about the psychology of our food choices. And a lot of what she's found is probably not what most people would expect.

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.

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