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.

How to cook with sea greens

Apr 14, 2016
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]

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.

What's the future of food media?

Apr 14, 2016
3986124758_b2a26f0bbe_b.jpg / Flickr

Chris Schonberger, editor in chief of First We Feast, is the co-author of "The Problems With Food Media That Nobody Wants to Talk About."

Lynne Rossetto Kasper: Why do you think that the mainstream food media -- the big websites, the food magazines, newspapers, TV -- are not writing about the food issues that concern a lot of people?

Lauren Volo

"I created this dish because it's very simple to make," says the author of Floyd Cardoz: Flavorwalla. "If you have the ingredients, you can get it done in under 30 minutes." His recipe is Shrimp Curry with Cauliflower.

oatsy40 / Flickr

"If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

How to make crisp roasted potatoes

Apr 11, 2016

Dear Lynne,

Crisp roasted potatoes are my husband's great love (after me). Mine are never crisp enough. Please tell me: What's the secret? Many thanks.

-Peggy in Michigan

Dear Peggy,

Two secrets bring success -- spacing and some tasty olive oil.

Why you should cook with 'dry' scallops

Mar 31, 2016
Copyright 2016 America's Test Kitchen

"There are generally two types of scallops that you can see at the store: wet and dry scallops," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen. "There's a big difference."

She also shared a recipe for Pan-Seared Scallops.

[More from Birnbaum]

Eamon Coyne

In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. “This generation of cooks -- and any generation of cooks -- has a responsibility to create new recipes,” said chef Enrique Olvera, author of Mexico from the Inside Out, at the event.

Sky Island / Flickr

In December 2015, Tucson, Arizona, was named a City of Gastronomy in the Creative Cities Network by the United Nations Educational, Scientific and Cultural Organization (UNESCO). It is the first city in the U.S. to receive the designation.

Gary Nabhan, W.K. Kellogg Chair in Southwest Borderlands Food and Water Security at The University of Arizona, explains what that means for the city.

Von Diaz: What's up in Tucson?

There's more to Korean food than barbecue and kimchee

Mar 31, 2016

"I would say definitely order some soups and stews," says Matt Rodbard, co-author of Koreatown with Deuki Hong. "It is essential to understanding Korean food."

They shared a recipe for Crock-Pot Kalbijjim (pictured above).

Win One of Five Grana Padano Riserva PDO Gift Sets

Mar 28, 2016
The Splendid Table

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

ffolas / iStock / Thinkstock

"How can someone change from a fraught relationship with food to a less fraught one, which is where we all want to get?" says Bee Wilson, author of First Bite.

[More from Wilson: The spoon: Used by every human culture in the world]

Is healthy soil integral to our own health?

Mar 17, 2016
hayatikayhan / iStock / Thinkstock

Dr. Maya Shetreat-Klein, author of The Dirt Cure, wants you to consider how your food is grown. "Rich, healthy soil is infused into our food," she says. "That makes the food healthier. It makes the plants healthier. It make the animals who eat the plants healthier. We, who eat animals and plants, are also healthier because our soil is healthy."

Eamon Coyne

In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. At the event, contributor Melissa Clark, author of 32 cookbooks and a columnist for The New York Times, talked about writing about cooking. She said: “When I’m writing my column, I’m thinking, ‘What am I hungry for?’”

From The Sporkful: Learning about dining out in a wheelchair

Mar 17, 2016
Scott Gordon Bleicher

Dan Pashman, host of WNYC's podcast The Sporkful, went out to eat with WNYC host John Hockenberry and The Disabled Foodie's David Friedman. "I wanted to go out to eat with a couple of people in wheelchairs and learn about the bigger and smaller issues that might not be obvious to me," he says.

Why does lamb taste like lamb?

Mar 17, 2016
zeleno / iStock / Thinkstock

"What it all comes down to is its fat and a particular type of fatty acid that lambs have that beef doesn't," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.

[More from Birnbaum: 7 tips for cooking with onions and garlic]

Upside-down pizza and the evolving cuisine of Rome

Mar 17, 2016
ViniCultural World / Flickr

In order for Roman cuisine to survive, "it has to be tweaked for the contemporary palate and the contemporary wallet," says Katie Parla, co-author of Tasting Rome.

Rebecca Sheir: You've spent so much time in Rome learning about Roman food, preparing Roman food, and of course eating Roman food. What is Roman food? How would you characterize it?

Katie Parla (Photo: Andrea Di Lorenzo)

The Splendid Table Live

In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. At the event, contributor Melissa Clark interviewed host Lynne Rossetto Kasper about working with Shelley Winters, the time Lynne tried to swim to Europe as a child and how she accidentally set herself on fire while cooking dinner.

Martin Lindstrom / Flickr

"Loads of herbs, really balanced and complex flavors, like loads of sweet and sour, amazing produce -- these are the flavors of Ukraine," says Olia Hercules, author of Mamushka.

Joe Yonan: Describe the flavors of Ukraine.

Olia Hercules

Eating Chinese food on the California-Mexico border

Mar 10, 2016
Lisa Morehouse

The California-Mexico border is an area filled with taquerias and Mexican restaurants. But if you ask people there about their most notable regional cuisine, they won’t say street tacos or mole -- they will say it’s Chinese food.

“The restaurants that you see now are the remnant of the Chinese population that used to fill the U.S.-Mexico borderlands in Mexicali and in Baja California,” says Robert Chao Romero, associate professor of Chicana/o studies at University of California, Los Angeles.