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.

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Thinkstock

When you think of an Italian kitchen, preserved food may not be the first thing that comes to mind, but Preserving Italy author Domenica Marchetti wants you to think again. She talks with Shauna Sever about Italy's long tradition of preserving foods.

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Ted Turner

David Leite and Splendid Table listeners have questions about the perfect pie crust. Art of the Pie's Kate McDermott has all the answers (and 98 pie pans).

David Leite: Julie via Twitter asked, “When first forming the pie dough into a disc, how dry or wet should it be? Mine is always crumbly and dry.”

The flavors of Lima

Jun 8, 2016
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Virgilio Martinez (Photo:The Gaztronome)

Virgilio Martinez is just your average former skateboarding champ and law student who became a master of Peruvian cuisine. Noelle Carter talks to him about his new cookbook, Lima.

Noelle Carter: Virgilio, your cookbook, Lima, is such a beautiful cookbook. I love how you write in the introduction that the dishes in the cookbook are not about traditional Peruvian cuisine, but flavors and memories from a contemporary perspective.

The lust and wonder of Augusten Burroughs

Jun 8, 2016
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Lust & Wonder

Running with Scissors author Augusten Burroughs is back with a new memoir, Lust & Wonder.  He talks with David Leite about stability, compromise, his struggles with both, and how he's learning to "let the bread rise."

The many uses of lemon balm

Jun 8, 2016
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Thinkstock/InaTs

Jekka McVicar, "The Queen of Herbs," talks with Lynne Rossetto Kasper about the multiple functions of lemon balm.

Lynne Rossetto Kasper: I'd like to talk to you about lemon balm. I think this is really a sleeper. People rarely think about it as an herb or even know about it.

Win one of 14 3-piece knife sets from Zwilling

May 31, 2016
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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 Zwilling Pro 3-Piece Starter Knife Sets, a retail value of $249.99.

Knives:

Culinary covers

May 27, 2016
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The San Francisco Museum of Modern Art, home of In Situ (Photo: Getty Images)

Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary version of an ace cover band: other chefs' greatest hits, made by him. He tells Francis Lam about the project.

The secrets of service

May 27, 2016
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Will Guidara

What defines great restaurant service?  Restaurateur Will Guidara, co-owner of New York's renowned Eleven Madison Park, shares his thoughts, and why it sometimes includes personalized bocce balls, with Francis Lam.

Francis Lam: So I'm going to start with a very simple question for you: What is great service?

Spring teas have sprung

May 27, 2016
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I Stock

Spring teas are prized by tea lovers, and one pound can go for thousands of dollars. Saveur's Max Falkowitz tells Noelle Carter what makes these teas so unique and which ones you should try.

Noelle Carter: What are some characteristics of spring tea, and what distinguishes it from other types of tea?

Max Falkowitz

The summer of low-alcohol drinks

May 27, 2016
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Summer is the season for low-alcohol drinks, from session beers to spritzes.  Talia Baiocchi, co-author of Spritz, tells Melissa Clark about how some of these drinks, long popular in Italy, are making their way to the U.S.

Melissa Clark: So, summer is around the corner, and in summer people like to drink low-alcohol beverages. Can you give us some ideas of how we can do that?

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