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.

What to drink with your Thanksgiving meal

Nov 20, 2015
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.]


  • Sparkling wine and cider


  • 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


Tony Webster / Flickr

"There's something so special about the sound [Spam] makes when it comes out of the can," says Aubry Walch, co-owner of Minneapolis-based The Herbivorous Butcher. "I just can't duplicate that."

Aubry and her brother, Kale, sell a line of meat- and cheese-like products that are vegan.

Compiled by The Splendid Table

Chef Vikas Khanna, author of Indian Harvest, shares a vegetarian Thanksgiving menu and explains why he once found inspiration in Jonathan Livingston Seagull.

bhofack2 / iStock / Thinkstock

Jane and Michael Stern of weigh in on the regional differences they have discovered around the country on Thanksgiving.

[Scan the list of everything Jane and Michael have mentioned on The Splendid Table over the years.]

Lynne Rossetto Kasper: What are the regional differences that you've discovered for Thanksgiving around the country?

tuchodi / Flickr

1. When deciding what size turkey to buy, figure 1 pound per person up to a 15-pound bird, or 3/4 pound per person for a larger one. [Ed. note: Find Lynne’s guide to decoding turkey labels here.]

2. Defrost a frozen turkey in the refrigerator or in a sink filled with ice water. Never defrost a turkey on the kitchen counter. Harmful bacteria can form quickly. Figure about 30 minutes per pound, and change the water every 30 minutes.

What to know before buying a Thanksgiving turkey

Nov 13, 2015
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:

The 4 characteristics that define a roasting pan's quality

Nov 13, 2015
Trago/Getty Images

When it comes to roasting pans, cookbook author Dorie Greenspan says four characteristics define quality: the pan's weight, its size, the good grip of its handles and the metal it's made of.

1. The pan's weight

How to brine a turkey

Nov 13, 2015

Q: I keep hearing about how brining is the best thing to do for a Thanksgiving turkey, but I have no idea where to start. Can I get a brining primer?

Salad Spinners

Nov 13, 2015

Kitchen gadget guru Dorie Greenspan put salad spinners to the test and found them to be an indispensable tool. Spinners come in three models: crank, pull-cord, and pump. She claims they have saved countless rotator cuffs as they quickly propel water from freshly washed greens.

Crank Spinner: The oldest model on the market and the most cumbersome to operate, Dorie says it's best used in the mini-version when you want to dry just a small amount of herbs or greens. Copco makes a baby spinner that sells for about $15.

Bon Appétit's Thanksgiving menu

Nov 12, 2015
The Splendid Table

If you are headed to someone's house this Thanksgiving, Bon Appetit's editor-in-chief Adam Rapoport has you covered. "You can't just show up with a bottle of wine," he says. "You need to think about it." He shares tips from the story "Be the Guest with the Best: What to Bring to Thanksgiving Dinner" and a Thanksgiving menu from the magazine's November issue.

Donna Hay's Thanksgiving Sides

Nov 8, 2015
The New Easy

"[Side dishes] have to be quite dramatic," says Australian author Donna Hay. "They're like the good supporting actors in their roles." In preparation for Thanksgiving, she shared five recipes from her cookbook The New Easy.

Lesyy / iStock / Thinkstock

"Every time I decide how to walk into the kitchen, what to eat, how to feed my family, I'm making a decision about how I want to live my life," says Alana Chernila, author of The Homemade Kitchen. Her blog is Eating from the Ground Up.

On doing her best in the kitchen, then letting go

Brother O'Mara / Flickr

Mark Bitterman, author of Bitterman's Field Guide to Bitters and Amari, says bitters are "the salt" of a cocktail, but you can also use them in cooking. He is the owner of The Meadow in Portland, Oregon, and New York City.

No Taste Like Home

Mushrooms are the specialty of Alan Muskat, a wild foods educator and "philosoforager" who gives forage-to-table tours of natural areas outside Asheville, North Carolina. On Muskat's tours, participants gather wild edible plants, then cook what they find.

KABUL, AFGHANISTAN: Afghan confectioners prepare jalebi in October 2004. (FARZANA WAHIDY/AFP/Getty Images)

Journalist Anna Badkhen has spent years covering war zones like Afghanistan and Iraq. In her book Peace Meals, she says she "felt the need to explain to people who are so far removed from war zones that people on the other side are very much like them."

Lynne Rossetto Kasper: At first glance, a book about food and war reporting seems really odd. Can you explain the link?

Win one of 6 cookware sets from Zwilling J.A. Henckels

Oct 31, 2015

The Splendid Table is celebrating 20 years on the air by better equipping listeners' kitchens and filling their pantries.

This month, we're giving away cookware sets from Zwilling J.A. Henckels. We have 6 sets of Zwilling Aurora 5-ply stainless-steel cookware, each worth $799, which we will send to 6 winners. Produced in Belgium, the cookware is designed for uniform heat conductivity and can be cleaned in a dishwasher.

4 wine pairings for Halloween candy

Oct 23, 2015
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]

20 things you didn't know about Lynne Rossetto Kasper

Oct 21, 2015
Monica Taylor

You might think you know Lynne Rossetto Kasper. After all, she has been interviewing guests and taking your calls weekly on The Splendid Table for the past 20 years. But how well do you really know her?

We talked to people who have been around since the show's beginning to compile a list of things you (probably) didn't know about Lynne.

1. Lynne's grandmother put olive oil in her hair

The Splendid Table's 20th Anniversary Swag Bag Giveaway

Oct 15, 2015
The Splendid Table

We are thrilled to be celebrating our 20th anniversary with a special live event on Oct. 22. For those who can’t make it to celebrate with us, we wanted to share the love with a special giveaway -- a bag of Splendid Table swag!

Oksana_Alex / iStock / Thinkstock

"Stop thinking that you have to be a chef in your own kitchen," says Ruth Reichl, author of My Kitchen Year. She is the former editor in chief of Gourmet magazine, which stopped publication in 2009.