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.

Jekka McVicar's Herb Garden for Hospice

May 19, 2016
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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
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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.]

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

May 12, 2016
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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
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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.

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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.

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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
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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.]

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

May 12, 2016
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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.?

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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
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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
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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.

-Lynne

A Short Tapas Improv

 

VIDEO: How to toast nuts in butter

May 5, 2016
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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
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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.

VIDEO: 2 ways to julienne carrots

Apr 28, 2016
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The Splendid Table Cooks with Francis Lam

Julienning carrots just means cutting them into really thin matchsticks. Julienning is one of my least favorite cuts to do, but I was taught an ancient Chinese secret. I'll show you the French way I was taught, and then the better way.

[Ed. note: Try it out with Carrot Napa Cabbage Kimchee.]

Dispatches from the Front of the House: Restaurant regulars

Apr 28, 2016
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Chris Blakeley / Flickr

Sara Brooke Curtis spent six months interviewing waitstaff in San Francisco. She also set up a voicemail for servers to call in and share their most memorable restaurant stories about restaurant regulars.

This story was produced by Sara Brooke Curtis with support from the 11th Hour Food and Farming Journalism Fellowship at UC Berkeley’s Graduate School of Journalism. You can find the first piece from her restaurant story series, "Dispatches from the Front of the House," on her website.

Chef Lenny Russo on what it really means to cook farm-to-table

Apr 28, 2016
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Tom Thulen

"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of St. Paul's Heartland Restaurant and Wine Bar and author of a book by the same name.

[Ed. note: Lynne is a longtime friend of Russo's; she wrote the forward to his book.]

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dynamosquito / Flickr

"I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero.

You can buy meat from a vending machine in Paris

Apr 28, 2016
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illustir / Flickr

Journalist Samuel Petrequin is author of "Paris gets sausages and steaks 24/7 from vending machine" for the Associated Press.

David Leite: Tell me about this very curious contraption -- which to us Americans seems rather odd -- of a meat vending machine in Paris.

How to cook with sea greens

Apr 14, 2016
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Yoyochow23 / iStock / Thinkstock

"Their flavors can be intense, but the beauty of them is really how they integrate into dishes, how they accentuate and highlight other flavors," says Barton Seaver, author of Superfood Seagreens.

[Related: Seaweed: It's not just for wrapping sushi]

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Lisa Morehouse

As she toured the world, Vietnamese pop star Lynda Trang Dai sought Vietnamese food in cities she visited. "In any city I would go to, I would just check in at the hotel, throw all my luggage down, and go find a Vietnamese restaurant." Five years ago, she opened Lynda Sandwich in Orange County, California.

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