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.

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"We don't really think about it, but the history of cheddar has really affected American cheesemaking in general, and also just the food system itself in the U.S.," says cheesemonger Gordon Edgar, author of Cheddar.

Pati Jinich: What I want to know is why cheddar?

Gordon Edgar (Photo: Myleen Hollero)

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Windham Hill

"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill. The New England-based company sells pork finished with acorns collected from rural, suburban and urban areas.

How to select a supermarket that is worthy of you

Jan 21, 2016
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Steve Jenkins is vice president of Fairway Group Services at New York's Fairway market.

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"Pinterest is really where I go to find a new recipe and to then keep track of it for the future," says Emily Fleischaker, creative director of BuzzFeed Life. "I don't have a recipe box in my kitchen anymore. I have Pinterest folders that I keep recipes in."

Noelle Carter: How has our consumption of food content changed over the years?

Emily Fleischaker

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"The more I thought about the things that I was eating that I loved, the more I realized that they all followed these laws," says chef Justin Warner, author of The Laws of Cooking.

He shared his recipes for Foie Gras Doughnut Holes and Better Tomorrow Vegan Chili.

3 ideas for using guava paste

Jan 15, 2016
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FoodMayhem.com

A friend who visits his family in Puerto Rico brought me a 1-pound tin of guava paste as a gift. It's very good with cheese. But since there's so much of it, I'm looking for other ways to use it.

I've had it about 6 months. How long does it keep?

It should still be fine. Guava paste is rather like fruit leather -- it's very dense and sweet. It's really beautiful stuff.

Try arranging alternate slices of guava paste and slices of good cream cheese on a small plate and drizzle on some guava juice if you have it.

Madhur Jaffrey: 'Nobody can be an expert on Indian food'

Jan 7, 2016
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Christopher Hirsheimer

"Every time you go into a little crevice of India, you find a new cuisine," says Madhur Jaffrey, author of Vegetarian India.

Lynne Rossetto Kasper: I lost count quite a while ago of all the books you've written. You've talked about vegetarian eating before. What brought you back to the subject with this one?

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"A lot of people think that a vegan meal is going to be a white, bland, squishy piece of tofu," says chef Tal Ronnen of the Los Angeles restaurant Crossroads. He is author of a book by the same name.

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The Jemima Code

Toni Tipton-Martin is the author of The Jemima Code, which presents 150 rare black cookbooks dating to 1827. "The idea that these cookbooks stand as a representation for so, so many others that didn't have the ability to record what they were doing is pretty phenomenal," she says.

(Pictured above: The Farmer Jones Cook Book, issued by Fort Scott Sorghum Syrup Company, Kansas, 1914, 26 pages.)

'Fondue is all about the formula'

Jan 7, 2016
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Writer Tim Neville traveled to Switzerland to learn about fondue from the masters. "The key formula -- and fondue is all about the formula -- is 200 grams of cheese per person," he says. He wrote "Rites of the Caquelon" for Ski Magazine.

He shared The Fondue Manifesto and a recipe for 007 Fondue.

Nigella Lawson: 'By celebrating food, we celebrate life'

Dec 17, 2015
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Keiko Oikawa

Nigella Lawson, author of Simply Nigella, says food is meant to be celebrated. She shared her recipe for Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds (pictured above).

Chef Ferran Adria: How do you define cooking?

Dec 17, 2015
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AFP / Getty Images

[This interview was conducted through an interpreter at the Minneapolis Institute of Art in October 2015.]

"If you go home and you eat an apple, is that cooking?" asks chef Ferran Adria of the El Bulli Foundation and the former El Bulli restaurant. His work is featured in the art exhibition "Notes on Creativity."

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Steve Legato

"It's really difficult, especially in a place like Israel, which is the cultural crossroads for many different people, to pinpoint a few things that make up Israeli food," says chef Michael Solomonov of Zahav restaurant. He is co-author of a book by the same name.

Pati Jinich: Can you tell me a little bit about your connection to Israel?

A brief history of port

Dec 17, 2015
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If Portugal is the mother of Port, Britain is certainly its father. The famous Port firms were, for the most part, begun by men with such properly British names as Sandeman, Croft, Graham, Cockburn, Dow, and Warre. British men, in fact, were not only Port’s founders but also its most ardent, if exclusionist, advocates. In fact, until recently Port might have been described as a rather sexist beverage. The quintessential man’s drink, it was historically brought out (with great celebration and obligatory cigars) only after the women had left the room.

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"Maybe instead of dessert or just one little bite of your favorite holiday pie, a small glass of port is so sumptuous," says wine writer Karen MacNeil, author of The Wine Bible. She shared an excerpt about the history of port.

Splendid Holidays

Dec 14, 2015
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Matthew Nielsen

If you’re looking for a new way to make a traditional dish for your family’s holiday dinner, or an off-the-beaten-path idea for your office potluck, please let the Splendid Table help. Here’s a selection of stories, episodes, and recipes to help you in your quest. A Winter Holiday Dinner Menu

In spite of a shared Mediterranean heritage, Scandinavian tastes lure us in as winter descends. Celebrate anything with this menu. It could be Christmas, the New Year or just an excuse to get everyone around a table.

L.A. Burdick

Dec 11, 2015

Staff book picks 2015

Dec 10, 2015

It’s the time of year when we look back and commit to our favorite books. Here at The Splendid Table, we all approach cooking and eating from different points of view, so the books that make our year-end list are usually wonderfully varied. This year is no exception.

Here are the books that have stayed in the forefront of our minds over the last 12 months. Drumroll, please!

Mastering Sauces

Susan Volland, author of Mastering Sauces, says making stock doesn't have to be complicated. "I developed these different mock stocks, infusions and ideas where in five or ten minutes, you can make a more complex liquid that will be a step up from plain water," she says.

Stir-frying isn't the only Chinese cooking technique

Dec 3, 2015
Johnny Horton

Kian Lam Kho, author of the book Phoenix Claws and Jade Trees and the blog Red Cook, explains different techniques used to cook Chinese food. He also shares his recipe for Red-cooked Pork (pictured above).

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