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.

Craig LeHoullier: We have to remember tomatoes are seasonal

Sep 10, 2015
neil conway / Flickr

"I really don't eat another tomato between my last one picked in say September and the first one picked in June unless they're canned, sun-dried or preserved in some way," says Craig LeHoullier, author of Epic Tomatoes. "The tomatoes off-season? People are doing a wonderful job improving them, but they're still not the same."

How did Americans forget about the pawpaw?

Sep 10, 2015
Indiana Public Media / Flickr

Though the pawpaw grows wild in 26 states, the fruit remains a mystery to many Americans. Andrew Moore, author of Pawpaw, says that wasn't always the case.

Joe Yonan: I was so surprised to find out that the largest edible fruit native to the U.S. is a pawpaw.

Andrew Moore (Photo: Jonathan Yahalom)

The table is key to making a kitchen work

Sep 10, 2015
Photograph by Eliza J. Photography and Sarah Hebenstreit

The Kitchen

We’re all familiar with the saying “Home is where the heart is,” but after living in so many homes with so many different features, I’d suggest that home is where the fridge is! In our family, the kitchen is the spot where we do all things food, but it’s also the place where we meet in the morning and merge in the evening, where we plan spur-of-the-moment celebrations and last-minute dinners, and hold middle-of-the-night planning sessions when inspiration wakes us from our dreams.

Laura Kaliebe

Cara Nicoletti, author of Voracious, cooked her way through dishes from her favorite novels. "Cooking the meals that [the characters] ate always felt like a natural way to be closer to them and make them feel more real," she says.

David Leite: I have to say that you put together two of my favorite subjects: eating and reading. How did this idea for edible literature come about?

TheLionRoar / iStock / Thinkstock

"There are lots of uses for tofu in sweets," says Nicole Bermensolo, author of Kyotofu. She explains how to use Japanese ingredients in desserts like Chocolate Souffle Cupcakes with Shiro-an Cream and Dark Chocolate Brownies.

5 tips for a family-friendly kitchen

Sep 10, 2015
Photograph by Eliza J. Photography and Sarah Hebenstreit

"Design decisions can affect relationships and can affect the whole atmosphere in your house," says Gabrielle Stanley Blair, author of Design Mom and the blog of the same name.

1. Consider the layout of the kitchen

Pati Jinich
: One of the surprises for me from your book was that you once tore down a wall yourself in your kitchen.

The Splendid Table


Southside Smokehouse & Grille

Aug 28, 2015

Rockaway Athletic Club

Aug 28, 2015
Jeff Attaway / Flickr

"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam. "It's the way you treat the guest." He is the author of Senegal: Modern Senegalese Recipes from the Source to the Bowl.

Senegal's cuisine: 'You have to expect lots of seafood'

Melanie Dunea / CPi from My Last Supper

From photographing Mario Batali with a necklace of sausages to Marcus Samuelsson wearing a turban of smoked salmon, Melanie Dunea has an unusual approach to capturing chefs on film. Dunea is the author of My Last Supper and My Last Supper: The Next Course.

One writer's battle to get her aging mother to eat

Aug 27, 2015
Thomas Northcut / iStock / Thinkstock

"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy."

Freshy's Seafood Market

Aug 20, 2015

Visit Taipei's night markets to taste Taiwan's signature dishes

Aug 13, 2015
anjan58 / Flickr

Cathy Erway, author of The Food of Taiwan, shares the distinctive tastes of Taiwanese cuisine.

Lynne Rossetto Kasper: We need some orientation with Taiwan. First of all, where is it? What is it?

Cathy Erway (Photo: Pete Lee)