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.

A cookbook devoted entirely to onions may seem too specialized, but Kate Winslow, author of Onions, Etcetera doesn't think so. She talks to The Splendid Table contributor Joe Yonan about the versatility of the allium family.

There are foods for which some people are willing to pay a premium price – lobster, aged steak, and truffles come to mind. But you might not expect butter to be on that list. Writer Alex Halberstadt wrote an article for SAVEUR called “Is the World’s Best Butter Worth 50 Dollars a Pound?” where he found the answer to his own question is – yes. He talked with host Francis Lam about Diane St. Clair, the artisan butter maker behind a fascinating and highly sought-after creamy creation.

Maricel Presilla is one of the world’s most respected experts on chile peppers. Her new book, Peppers of the Americas, is an encyclopedia, cookbook and collection of pepper-obsessed photography all in one book. A native of Cuba, Presilla now lives in New Jersey. Host Francis Lam visited home and kitchen for a lesson in dried pepper pastes – incredibly aromatic flavor boosters used to season just about anything from braises and roasts, to pots of rice.

Hatch chile peppers are ubiquitous in New Mexico. This unique variety of green chile is an important ingredient in the spicy stews for which the region is known. However, Hatch chiles aren’t always easy to find. As always, America’s Test Kitchen found a delicious work-around. ATK’s Tucker Shaw talks with managing producer Sally Swift about a satisfying Colorado Green Chili recipe that uses two more readily available peppers as a stand-in for Hatch chiles.

America's Test Kitchen equipment review: portion scoops

Aug 4, 2017

Our friends at America’s Test Kitchen are constantly on the search for the latest and greatest in kitchen gadgets. However, sometimes the most impressive culinary tools are something we may already own, but haven’t yet realized all the ways we can use it. Case in point: portion scoops. Or as most of us think of them: ice cream scoops. Lisa McManus is in charge of equipment testing at America’s Test Kitchen. Managing producer Sally Swift talked with her about this nifty time-saving tool that brings uniform beauty to your kitchen and table.

The Tenth Muse: Judith Jones celebrates a life in food

Aug 2, 2017

The power behind a great book isn't solely with its author; great books have great editors. In the early 1960s, Judith Jones wasn't even working in the world of food writing when she happened across a book proposal from Julia Child. Child's book had been refused by other publishers, but Jones saw something very special in it. That book, Mastering the Art of French Cooking, went on to become essential reading for cooks all over the world.

Behind the cookbook: the art of editing with Judith Jones

Aug 2, 2017

Judith Jones is the cookbook editor's editor. Jones was instrumental in discovering and publishing Julia Child's first book, Mastering the Art of French Cooking, more than 50 years ago. In the process, she changed the American cookbook forever. The cookbook authors with whom Jones worked have become a who's who of the food world. In April 2006, Judith Jones talked with Lynne Rossetto Kasper about the collaborative process of crafting beautiful, engaging cookbooks. [Ed.

The roots of Zoe's Ghana Kitchen

Aug 1, 2017

In an extended interview with host Francis Lam, chef Zoe Adjonyoh recalls her childhood fascination with the food from her father's home country - Ghana. She and Francis also discuss her personal travels to the West African nation in search of more experience with the methods and unique ingredients used in Ghanaian cuisine, and how it all comes together in her debut cookbook Zoe's Ghana Kitchen.

The Roots of Zoe's Ghana Kitchen

Aug 1, 2017

In an extended interview with host Francis Lam, chef Zoe Adjonyoh recalls her childhood fascination with the food from her father's home country - Ghana. She and Francis also discuss her personal travels to the West African nation in search of more experience with the methods and unique ingredients used in Ghanaian cuisine, and how it all comes together in her debut cookbook Zoe's Ghana Kitchen.

On paper, steak frites seem so simple. As its French name implies, it is just steak and fries. But, to get the two components cooked right and served hot – at the exact same moment – is a feat in itself. Thankfully, our friends at America’s Test Kitchen have fine-tuned the timeline for making the dish in your home kitchen. Tucker Shaw is executive editor of Cook’s Country magazine. Managing producer Sally Swift discussed the process with him, and got his recipe for Easy Steak Frites.

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