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.

When pastry chef, food writer, and Serious Eats senior editor Stella Parks set out to write her new cookbook, BraveTart: Iconic American Desserts, the goal was to shine a spotlight on classic desserts that connect Americans through shared experience. Among the desserts that rose quickly to the top of that list - red velvet cake.

Wicked good Boston cream pie with America's Test Kitchen

Oct 5, 2017

Our friends at America's Test Kitchen call the Boston area home. Assuming they would know a thing or two about it, we wanted to get their thoughts on - and a recipe for - a classic American dessert, the Boston cream pie. Managing Producer Sally Swift also had a few questions for America's Test Kitchen host Bridget Lancaster, who stood firm in defending the honor of Boston's namesake dessert. Try their recipe for Wicked Good Boston Cream Pie.

The importance of Patience Gray

Oct 5, 2017

Patience Gray’s cookbook, Honey From a Weed, is a big, beautiful book. Written over the span of 20 years, it’s poetic and full of both feasting and hunger. It’s the definition of a cult classic, but few people outside of that cult have even heard about the fascinating woman who wrote it, who would have turned 100 this year. Adam Federman’s new biography of Gray, Fasting and Feasting, tells her complicated life story.

Halva 101: modern twists on a traditional treat

Oct 4, 2017

Have you heard of havla? It's sometimes called sesame candy; you find bars of it in Middle Eastern or South Asian stores. But fans of halva say it's best enjoyed fresh, sliced off a wheel at a deli. Lisa Mendelson is the co-founder of Seed + Mill in New York City. Her shop specializes in a wide range of traditional and eclectic halva, as well as other sesame-based desserts. She spoke with our contributor, The New York Times food writer Melissa Clark, about halva and how she uses it to create unique treats.

Pancit canton with Chef King Phojanakong

Oct 3, 2017

Francis Lam recently visited Chef King Phojanakong in the home kitchen of King's mother, Emma, for our Filipino Food episode.The three of them were featured in the episode making the traditional Filipino sour stew, Seafood Sinigang. Afterwards, Francis and King continued their kitchen conversation with a lesson on making another popular comfort food of the Philippines, pancit canton.

Pancit Canton with Chef King Phojanakong

Oct 3, 2017

Francis Lam recently visited Chef King Phojanakong in the home kitchen of King's mother, Emma, for our Filipino Food episode. The three of them were featured in the episode making the traditional Filipino sour stew, Seafood Sinigang. Afterwards, Francis and King continued their kitchen conversation with a lesson on making another popular comfort food of the Philippines, pancit canton.

Enter to win BraveTart by Stella Parks

Oct 2, 2017

October 2017 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, three (3) winners will receive one (1) copy each of BraveTart: Iconic American Desserts by Stella Parks. The book has a retail value of $35.00.

Enter before October 31, 2017, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Just in time to close out the late summer grilling season, America's Test Kitchen presents a recipe destined to become a new favorite for backyard grill enthusiasts. We're talking about Grilled Lamb Stuffed Pitas, lamb sandwiches seasoned with herbs and warm spices, pressed between pita rounds, and grilled.

Guide to eating Filipino food in the US

Sep 22, 2017

Over the last few years, Filipino cuisine has seen a huge explosion in popularity in the United States. Why wouldn’t it? The flavors are bold and bright, and the food of the Philippines is friendly for vegetarians, omnivores, and seafood lovers. Joanne Boston is the Vice President of the nonprofit group, Filipino Food Movement. She travels the country to search out the newest and hottest chefs, and to revisit the classic neighborhood restaurants.

Chef Chad Valencia’s Filipino pantry essentials

Sep 22, 2017

Filipino food is full of bold flavors: salt, sour, acid, and funk. Acheiving these flavors requires a list of very specific ingredients. Francis Lam received a quick primer -- and shopping list -- compliments of Chad Valencia, the acclaimed Filipino-American chef at LASA in Los Angeles.

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