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.

Bonus: Anthony Bourdain Extended Interview

Nov 17, 2016
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The Splendid Table

In addition to our regular episodes, we occasionally offer Splendid Table Sides - extended interviews and other bonus cuts that don’t make it into the broadcast show. For this Side, Anthony Bourdain joins Lynne Rossetto Kasper talk about his new book, Appetites, the stress of cooking for five people versus 500, making Spam musubi for his daughter's school lunch, and his Oval Office-approved opinion on the matter of ketchup on a hot

Bonus: Anthony Bourdain Extended Interview

Nov 15, 2016
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The Splendid Table

Anthony Bourdain (Photo: Dimitrios Kambrouris/Getty)

Lynne Rossetto Kasper Wins Lifetime Achievement Award

Nov 14, 2016
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The Splendid Table

The Splendid Table's host Lynne Rossetto Kasper was honored recently at the 2016 Charlie Awards. The awards are an annual event celebrating the exceptional contributions of the Twin Cities area restaurant, food and beverage industry. However, Lynne's deep connection to and advocacy of food and good eating goes far beyond the Twin Cities. She shared this thought on the globally connective power of food during her acceptance speech.

Wild rice - preserving and cooking with an endangered food

Nov 9, 2016
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National Archives / Marcia Lavine

Wild rice is considered as one of the United States' most endangered foods. It grows wild and has been harvested naturally for generations in northern Minnesota. Contributor Jennie Cecil Moore talked with several people in the region to learn more about their efforts to preserve the culture and culinary joy surrounding the grain.

Related Recipes

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Butch Fisher

Lynne Rossetto Kasper: We've got a family cookbook that you've done with your new book Appetites. But I have to laugh, okay, because the family cookbook has duck fat, wild boars, and there’s about four tubs of different stocks in the fridge. So, tell me about how you cook at home.

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Stacy Van Berkel

Shauna Sever: First, let's just say that your cookbook Deep Run Roots has a presence. It is an impressive 564 pages. It weighs about four pounds. You look like a movie star on the cover. It's incredible and even more intriguing when you realize that this isn't another cookbook about the entire American South. It's actually a laser focus on this area of eastern North Carolina. So, how many square miles are we talking about?

Thanksgiving wine tips from Jancis Robinson

Nov 8, 2016
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kieferpix/Thinkstock

What wine pairs best with your Thanksgiving meal? Wine expert Jancis Robinson tells The Splendid Table contributor Russ Parsons that the key is to not worry that much about it. She also shares her favorite underpriced wines and what she drinks for pleasure.

Russ Parsons:The American Thanksgiving table is full of all of these paradoxical flavors: the sweet-tart cranberries, roasted turkey, vegetables, and stuffing. It can make wine pairing a real chore. This is one of those evergreen questions, but do you have any new insights to add to it?

Turkey Confidential 2016

Nov 7, 2016
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Clockwise from top left: Bridget Lancaster, Melissa Clark, Francis Lam, Chris Thile, and Mario Batali

The Splendid Table presents Turkey Confidential, our annual live Thanksgiving call-in show, Thursday, November 24 2016, 12 PM – 2 PM EST. Host Lynne Rossetto Kasper comes to the rescue of Thanksgiving cooks, kitchen helpers, and dinner guests alike on the biggest cooking day of the year. This year, Lynne will field listeners' questions with the help of America's Test Kitchen co-host Bridget Lancaster, Mario Batali, Francis Lam, Melissa Clark, and A Prairie Home Companion's Chris Thile.

A Well-Tested Thanksgiving Menu

Nov 3, 2016
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Copyright 2016 America's Test Kitchen (Carl Tremblay)

A Complete Thanksgiving Menu from America's Test Kitchen,

This year, The Splendid Table's new partner, America's Test Kitchen, joins us at the Thanksgiving table. We are delighted to present a full menu created by America's Test Kitchen that takes the guesswork out of planning a memorable holiday. And coming from America's Test Kitchen, you know these recipes have been tested and reworked to perfection. Enjoy!

Beers for the Thanksgiving Table

Nov 3, 2016

Steven Beaumont, author of The Premium Beer Drinker's Guide, suggests beer as an alternative to all the angst over which wines will go with turkey and all the trimmings. Here are three he recommends:

Lambic Gueze from Cantillon Brewery in Brussels: This beer equivalent to champagne is often made with fruit, it's crisp, and is the only beer that's spontaneously fermented. It's wonderful with food.

The Wisconsin Belgian Red from New Glarus Brewing Company in New Glarus, Wisconsin: This cherry beer is fruity, but not sweet.

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The Splendid Table

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

This month, we're giving away 14 Ballarini Como Forged Aluminum 10-piece nonstick cookware sets, a retail value of $299.99!

Set includes:

Are food critics still necessary?

Oct 27, 2016
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Weedezign/Thinkstock

With the rise of Yelp, just how relevant are food critics? Sally Swift asked one of the best, Tom Sietsema of the Washington Post.

Sally Swift: I want to talk about the role of a food critic these days. Is it a viable job with everything that goes on on the Web and everyone weighing in? What is your take?

Beth Dooley on The Joy of Cooking and the future of wheat

Oct 26, 2016
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ygrek/Thinkstock

Author and restaurant critic Beth Dooley talks with Lynne Rossetto Kasper about what drove her to write about food, how she adapted to Minneapolis from her native New Jersey, and a new type of wheat that may change the future of farming.

Lynne Rossetto Kasper: I understand that when you were in school in New Jersey, you would secretly tuck The Joy of Cooking into your bag, pull it out, and hide it during study hall as you read it.

Beth Dooley (Photo: Mary O'Brien)

Marcus Samuelsson's Harlem

Oct 25, 2016
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Butch Fisher

Marcus Samuelsson takes The Splendid Table's Melissa Clark on a personalized tour of Harlem, the neighborhood he has called home for over a decade.

[Ed. note: You can read the second half of our interview with Marcus here.]

Melissa Clark:I am so excited to talk to you about Harlem, which is also dear to my heart. I want to hear how it's dear to your heart. Can you take us through a tour of your Harlem?

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Maxim Fesenko/Thinkstock

New York Times cocktail writer Robert Simonson's book, A Proper Drink, looks at the origins of the ongoing cocktail renaissance and the bartenders who rescued classic drinks from obscurity. He tells The Splendid Table's Joe Yonan about the lost ingredients (and supermodels) that inspired them, and why the cosmopolitan is so controversial.

Baking with cast iron

Oct 24, 2016
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Susy Morris/Flickr

Charlotte Druckman has written the book on baking with cast iron--literally. She tells Melanie Dunea about the roles size, age, seasoning, and heat all play in the process.

Melanie Dunea: What is up with you and cast iron?

Charlotte Druckman (Photo: Melanie Dunea)

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Photo: Mike Coppola/Getty

Anthony Bourdain's new cookbook, Appetites, is a family-style cookbook, but since it's Anthony Bourdain's family, you're going to have some wild boar and octopus stock in there. He tells Lynne Rossetto Kasper about the stress of cooking for five people versus 500, making Spam musubi for his daughter's school lunch, and his Oval Office-approved opinion on the matter of ketchup on a hot dog.

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HASLOO/Thinkstock

The Splendid Table is delighted to be expanding its collaboration with America’s Test Kitchen, the most popular how-to-cook show on television, to offer you even more culinary resources.

Beginning in January 2017, The Splendid Table will include weekly America’s Test Kitchen segments on its podcast and public radio show. America’s Test Kitchen co-host Bridget Lancaster and other America's Test Kitchen personalities will join host Lynne Rossetto Kasper each week. We'll also feature how-to videos and product reviews from America's Test Kitchen on The Splendid Table’s website.

Moving to Harlem with Marcus Samuelsson

Oct 17, 2016
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Marcus Samuelsson (Photo: Bobby Fisher)

What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.

Melissa Clark: How did you end up with a restaurant in Harlem?

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David Bedford (Photo: Dave Hansen)

If there is such a thing as a superstar apple breeder, David Bedford is one of them. He and his team at the University of Minnesota are responsible for game-changing apples like Honeycrisp, SweeTango, and Zestar. He joined Lynne Rossetto Kasper in The Splendid Table studios for an apple tasting, including the Rave/First Kiss, which will be released in 2017.

[Ed. note: You can check out The Splendid Table's apple recipe collection here.]

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