The Splendid Table

Saturdays at 11 a.m.
  • Hosted by Lynne Rossetto Kasper

More than just talking about recipes, Splendid Table explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.

How to cook with sea greens

Apr 15, 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 15, 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.

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?

Copyright (c) 2016 by Sam Horine

"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).

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.

Why you should cook with 'dry' scallops

Apr 1, 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]