The Splendid Table

Rhythm & News: Sun • 9am-10am
  • Hosted by Lynne Rossetto Kasper

A culinary, culture, and lifestyle program that celebrates food and its ability to touch our lives and feed our souls.

Win one of 14 3-piece knife sets from Zwilling

May 30, 2016
The Splendid Table

Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries.

This month, we're giving away 14 Zwilling Pro 3-Piece Starter Knife Sets, a retail value of $249.99.


Spring teas have sprung

May 26, 2016
I Stock

Spring teas are prized by tea lovers, and one pound can go for thousands of dollars. Saveur's Max Falkowitz tells Noelle Carter what makes these teas so unique and which ones you should try.

Noelle Carter: What are some characteristics of spring tea, and what distinguishes it from other types of tea?

Max Falkowitz

The secrets of service

May 26, 2016
Will Guidara

What defines great restaurant service?  Restaurateur Will Guidara, co-owner of New York's renowned Eleven Madison Park, shares his thoughts, and why it sometimes includes personalized bocce balls, with Francis Lam.

Francis Lam: So I'm going to start with a very simple question for you: What is great service?

Culinary covers

May 26, 2016
The San Francisco Museum of Modern Art, home of In Situ (Photo: Getty Images)

Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary version of an ace cover band: other chefs' greatest hits, made by him. He tells Francis Lam about the project.

The summer of low-alcohol drinks

May 26, 2016

Summer is the season for low-alcohol drinks, from session beers to spritzes.  Talia Baiocchi, co-author of Spritz, tells Melissa Clark about how some of these drinks, long popular in Italy, are making their way to the U.S.

Melissa Clark: So, summer is around the corner, and in summer people like to drink low-alcohol beverages. Can you give us some ideas of how we can do that?

Meatless smoking

May 26, 2016

Smokers are closely associated with meat. But there is a world of meatless uses for them as well, from potatoes and eggs to water and even ice cream. Project Smoke author Steven Raichlen tells Joe Yonan all about them.

Joe Yonan: To some people, the idea of smoking without meat is an oxymoron.

Video: Two ways to chop parsley

May 26, 2016
The Splendid Table Cooks with Francis Lam

Francis Lam says parsley gets a bad rap. In this video, he demonstrates two chopping techniques you can use to get the most out of it.

[Ed. note: The first technique will come in handy for this Parsley Tarragon Sauce.]

Jekka McVicar's Herb Garden for Hospice

May 19, 2016
Carl Court/Getty Images

In 1987, an Englishwoman named Jekka McVicar started growing herbs in her backyard. Nothing unusual about that -- herb gardens are rampant in the U.K. But the one Jekka McVicar grew made her famous, and she's left the backyard to create the largest herb nursery in the U.K., growing some 300 herbs. 

Video: How to Slice an Onion

May 19, 2016
The Splendid Table Cooks with Francis Lam

Francis Lam is throwing an onion party, and you're invited.

[Ed. note: Put your new skills to work with this Three-Onion Tart with Thyme, Smoky Cheese, and Cream.]

'How do you feed more people a healthier meal for less money?'

May 12, 2016
Courtesy of Robert Egger

Robert Egger, founder and president of L.A. Kitchen, wants to create meals for seniors that are local, healthy and affordable.

Lynne Rossetto Kasper: From where you stand, what don't we understand about growing old in the U.S.?

The differences between cow's milk and goat's milk

May 12, 2016
Hilary Woodward / Flickr

"Goat's milk doesn't flocculate -- the cream will not rise to the top," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.

[More from Birnbaum]

Sally Swift: I have heard rumors that you were stomping around rural Massachusetts looking for raw milk. What were you up to?

Molly Birnbaum

How to cook with rhubarb

May 12, 2016
jamais_vu / iStock / Thinkstock

Rhubarb "looks and tastes like a fruit, and it acts like a fruit," says Taste of Home managing editor Mark Hagen. "But it's really a vegetable." He also shared recipes for Rhubarbecue, Raspberry-Rhubarb Slab Pie and Blueberry-Rhubarb Breakfast Sauce.

Amber Rowlands

"Working completely seasonally, and working with a vegetable garden, what you tend to have is a feast or a famine," says chef Skye Gyngell of the restaurant Spring and author of a book by the same name.

Via Tsujl / Flickr

Susan Benjamin, founder of True Treats Candy and author of Sweet as Sin, explains the history of candies like Necco Wafers and Circus Peanuts.

Video: How to make garlic paste

May 12, 2016
The Splendid Table Cooks with Francis Lam

The secret to making garlic paste? Keep chopping (and add a little salt).

[Ed. note: Make it a part of this Warm White Bean Salad with Fragrant Garlic and Rosemary.]

daniellemharms / Flickr

Dear Lynne,

We are organizing our annual Thanksgiving buffet. My cousin is being a pain. She says we have to have hot plates to keep the turkey and my sausage stuffing hot. I think they are safe at room temperature for a couple of hours. Who is right?

-Tom in New York City

Dear Tom,

I hate to tell you, but your cousin wins this one. Left at room temperature, any animal protein will spoil (which includes the meat in the stuffing, and any eggs there too).

Peas are often better frozen

May 6, 2016
massdistraction / Flickr

Dear Lynne,

If you had to pick one frozen vegetable, what would it be?

-Sarah in Baltimore

Dear Sarah in Baltimore,

7 things you can serve at a tapas party

May 6, 2016
Mateusz Gzik / iStock / Thinkstock

Dear Lynne,

We want to throw a tapas party. Flan and fruits will be dessert, and we have the sherries and wine. We need help with the tapas. Recipes are all over the place, but we would like your ideas.

-Frankie in New York City

Dear Frankie,

Tapas are about sparking appetites, so think primal flavors like sweet, tart, salt, meaty, hot, smoked and occasionally creamy. Rather than recipes, use these basic concepts as springboards for improvisation.


A Short Tapas Improv


VIDEO: How to toast nuts in butter

May 5, 2016
The Splendid Table Cooks with Francis Lam

Toasting nuts in the oven is fine, except you'll probably forget them and burn them -- and you could be toasting them in butter instead.

You can do this technique with any nut.

[Ed. note: Try it out with this Five-Nut Caramel Tart.]

Non-dairy milks are versatile and easy to make

Apr 28, 2016
AlexPro9500 / iStock / Thinkstock

Did you know you can make non-dairy milk from ingredients like coconuts, oats or even tiger nuts? "They're really, really easy to make -- especially the nut, seed and tuber milks," says Dina Cheney, author of The New Milks.