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.

Gordon's Be Back Fish House

Jul 17, 2015

P&D Soul Food Kitchen

Jul 17, 2015

Abruzzo is a pristine region of Italy 'hidden in plain sight'

Jul 17, 2015
Luigi_Alesi / Flickr

Just an hour-and-a-half outside of Rome, Abruzzo is an agricultural breadbasket that doesn't make the itinerary of most tourists to Italy. "It just seemed like it was hidden in plain sight," says Adam Leith Gollner, a contributing editor at Saveur who explored the region for "The Road to Abruzzo."

Bread for the World / Flickr

Genetically modified organisms (GMOs) are a contentious issue, and Mark Lynas has been on both sides of the debate. In the '90s he was an early member of the anti-GMO movement in the U.K., vandalizing field trials of genetically modified crops and targeting Monsanto's offices. While researching climate change years later, he changed his mind about GMOs. "I was in the position where I was defending the science on climate change and almost denying the science on GM crops," he says. "I felt that was an impossible situation for me to be in."

The history of commercial baby food in the US

Jul 16, 2015
Thomas Hawk / Flickr

Popular since its invention in the early 20th century, commercial baby food was seen as a product of convenience for women. "They were advertised as safe, modern and better than you could prepare at home," says Amy Bentley, author of Inventing Baby Food and associate professor in the Department of Nutrition, Food Studies and Public Health at New York University.

The Vilna Vegetarian Cookbook

In the 1930s, Fania Lewando ran a popular restaurant in Vilna, Poland, that served vegetarian cuisine to poets and artists, including Marc Chagall. Lewando also wrote a cookbook, which Barbara Mazur discovered in the rare book room at YIVO Institute for Jewish Research. Mazur explains the history behind The Vilna Vegetarian Cookbook, and shares Lewando's recipe for Carrot Schnitzel.

To eat gelato like an Italian, serve it soft

Jul 10, 2015
derekskey / Flickr

Dear Lynne,

Is the only difference between gelato and ice cream in the language you speak and the higher price for an Italian word?

-Jill from Addison

Dear Jill,

Related: Mario Batali: Use over-ripe fruit in gelato for more intense flavor

The 20 best recipes you can make on a weeknight

Jul 7, 2015
Compiled by The Splendid Table

Pulling together a decent meal mid-week can send even the most accomplished cook into a tailspin. That is exactly the situation we found ourselves in when we decided to launch The Weeknight Kitchen, our weekly email newsletter.

Because of our radio broadcast, we see an enormous amount of material from talented chefs and cooks. We thought Weeknight Kitchen would be the perfect opportunity to match those recipes with the need to feed ourselves and our families.

Real Iced Tea

Jul 2, 2015

According to our friend and regular contributor, tea merchant Bill Waddington of The Teasource, there are three ways to make real iced tea, and sun tea is not one of them. While that jar of tea steeping in the sun may look “summery,” you may not feel very “summery” if bad bacteria brews. Best to try one of these three methods instead, and use that jar to store some fresh lemonade.

Can you define New York City through its food?

Jun 19, 2015
roboppy / Flickr

In New York in a Dozen Dishes, author and food critic Robert Sietsema profiles 12 dishes. "It's supposed to be a portrait of New York in food," he says. "If you can imagine the entire skyline sculpted out of pizza and black-and-white cookies." Egg foo young and cheb are two of the dishes he wrote about.