Food

Louisiana Eats: Holiday Entertaining

Nov 27, 2016
Holiday Entertaining
Connie Ma / Flickr

The holiday season is upon us and we’re throwing the ultimate cocktail party.

The Trinity Loaves and Fishes mobile food truck serving on the corner of Oretha Castle Haley Boulevard and Clio Street in Central City.
Poppy Tooker

On this week’s show, we’re celebrating Thanksgiving by saving a place at the table for several remarkable stories.

Bonus: Anthony Bourdain Extended Interview

Nov 18, 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

Louisiana wild boar, served as a barbecue platter at the New Orleans restaurant Carmo.
Ian McNulty

Look around and you may see more wild boar on restaurant menus and even now in grocery stores. It’s no coincidence. In fact, it’s all part of a new response to the old problem of a rampant boar population in Louisiana.

Bonus: Anthony Bourdain Extended Interview

Nov 16, 2016
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The Splendid Table

Anthony Bourdain (Photo: Dimitrios Kambrouris/Getty)

Lynne Rossetto Kasper Wins Lifetime Achievement Award

Nov 15, 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.

A dark roux, country style chicken and andouille gumbo from Brocato's Catering in New Orleans.
Ian McNulty

No dish in New Orleans is more Creole than gumbo. And, appropriately enough for that Creole identity, there’s no single answer to just how it should taste and what can go into the pot.

This has been on my mind because this weekend a veritable dream team of New Orleans Creole eateries will serve more than a dozen versions of gumbo at the Treme Creole Gumbo Festival (see full details below).

Wild rice - preserving and cooking with an endangered food

Nov 10, 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

Thanksgiving preparation and people pleasing with Anthony Bourdain

Nov 10, 2016
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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?

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