Bill Smith makes fried oysters, collards and banana pudding
The southern food master explains his Key 3 recipes to Lynne:
I’m going to fly into the face of some people’s opinions — I’m going to produce a batter with lots of crust. People say, “Oh, this is all bread. You can’t taste anything but the crust.” I fry chicken that way, too. People see crust as sort of a mine field to get around on the way to the food.
APM is the second largest producer and distributor of public radio programming and the largest owner and operator of public radio stations in the nation.
September 16, 2012
May 4, 2012
ohboyOhBoyOHBOY!
The art is final.Pre-orders are available. A Summertime Grilling Guide from The Splendid Table will start shipping June 1. Donate now at the $7/month level and we’ll set one aside for you.
March 30, 2012
Tea expert Bill Waddington is on the show this weekend, and he brings a 20-pound log of compressed tea into the studio. It’s from western China, where it was used as travel currency on The Silk Road.
He also reclassifies tea into these five categories: black, Oolong, green, white and dark. Puerh, formerly considered the fifth category, is now a sub-sub-category of dark tea. Here’s an extended interview:
March 16, 2012
Isaac Mizrahi and Lynne Rossetto Kasper make a vinaigrette
Fashion designer, Project Runway judge and self-taught cook Issac Mizrahi carefully chooses his three essential recipes. He goes simple and versatile with tomato sauce, chocolate souffle and his family vinaigrette.
Now, a little tiny secret: I always do just a little pinch of sugar. That’s cheating, I think, because you’re supposed to be able to get the proportions right. But this corrects that. Like, I always find lemon really hard to work with, because I always end up just tasting the lemon. Whenever I leave the sugar out, I go, “Oh, that’s bitter,” or, “That’s too lemony,” or, “That’s too much vinegar,” or something’s wrong with it. And the minute I add that magic — a little teeny dram of sugar, it really does a trick. It’s funny.
March 3, 2012
Andrea Nguyen, author of Asian Tofu, is on the show this weekend with a step-by-step tutorial for making creamy, subtly sweet tofu that “is as precious as homemade bread.” She also delivers this recipe for Silken Tofu and Edamame Soup.
January 30, 2012
Soy sauce tasting with Lynne Rossetto Kasper
For an upcoming taste-test segment, we presented Lynne five soy sauces with masked labels.
All the useful, practical information about the products can wait until the radio piece airs. For the sake of this video, just enjoy a random string of reactions.
December 30, 2011
You like us for our Pizza Margherita … again
So maybe try something else in 2012? It’s the third straight year this classic has been The Splendid Table’s most popular recipe.
THE TOP 6 RECIPES OF 2011
1. Margherita Pizza
2. Creme Fraiche
3. Grilled Peanut Butter & Banana
4. Supernatural Brownies
5. Green Beans w/ Lemon
6. Vietnamese Spring RollsWhich looks a little like …
THE TOP 6 RECIPES OF 2010
1. Margherita Pizza
2. Creme Fraiche
3. Grilled Peanut Butter & Banana
4. Supernatural Brownies
5. 21st Century Mac & Cheese
6. Pulled PorkWhich looks a little like …
THE TOP 6 RECIPES OF 2009
1. Margherita Pizza
2. Pulled Pork
3. Creme Fraiche
4. Chocolate Chip Cookies
5. Sugar Cookies
6. Grilled Peanut Butter & Banana
November 28, 2011
The best and worst of @Lynnebot
As a companion to The Splendid Table’s Thanksgiving call-in show, Turkey Confidential, we made a Twitter robot to answer common questions. Here’s how @Lynnebot, the cyborg version of Lynne Rossetto Kasper, did.
November 22, 2011
Fewer than 48 hours remain. Count down to Thanksgiving with The Splendid Table’s to-do timeline.
If you’re still stuck on Thursday morning, give Lynne a call on Turkey Confidential.
November 14, 2011
Why to shop at a butcher
The Splendid Table’s Lynne Rossetto Kasper visits Oregon Public Broadcasting and a Portland butcher shop.
The first step for those interested in expanding their meat buying options, says Rossetto Kasper, is to become familiar with the parts of the animal. A basic understanding of animal anatomy will not only will make it easier to talk to the butcher, but will also help you know how to use the meat.
October 17, 2011
Why can’t I just use boiling water for green tea?
Over at Lynne Rossetto Kasper’s blog on The Huffington Post, she answers the question, “Why can’t I just use boiling water for green tea?”
Each type of tea is processed in different ways so each one brews best at different temperatures. With green tea, water hotter than about 170ºF. overwhelms its delicacy. Since with new ventures simple guides work best, here is what you need to know:
- Green teas: When the water starts to steam, it is around 170°. Steep this tea for 2 to 3 minutes.
- Oolong teas: When the water barely begins to bubble it is around 185°. Steep 2 to 3 minutes.
- Black teas: Have the water at a full boil. Steep the tea 4 to 6 minutes.
- Herbal teas: Same as green tea. Steep herbals for 3 to 4 minutes.
October 4, 2011
From Chow:
Every month, the contributors on our Chowhound discussion board about home cooking vote on a cookbook to spend a month making recipes from and discussing on a dedicated thread on the board. Anyone can join this collaborative cooking project called Cookbook of the Month—all they need to do is create a CHOW account to be able to post on the boards, and then get cooking!
This month’s selection is The Splendid Table by Lynne Rossetto Kasper, host of the Splendid Table radio show. This book first came out in 1992 and won the James Beard Cookbook of the Year Award the following year for its excellent exploration of recipes from the northern Italian region of Emilia-Romagna.
September 26, 2011
"Over two decades, we’ve gone from having to explain what sustainable and organic meant every time we talked about it on the air, to now feeling shame if something isn’t sustainable and organic. We are too extreme. It’s wonderful that we are beginning to build and appreciate a real food heritage in this country but can’t we just be a little less dogmatic?"
— The Splendid Table’s Sally Swift, interviewed by Serious Eats
September 20, 2011
![The Splendid Table’s How to Eat Weekends, from Lynne Rossetto Kasper and Sally Swift, is available today.
In this new volume, Lynne and Sally celebrate the weekend—when the pressure is off, time becomes your ally, and you get to dig into cooking with a different mind-set. Here are 100 new recipes, a chapter devoted to international menus, and a trove of stories, quips and history that Splendid Table fans have come to love.
[The Splendid Table]](http://25.media.tumblr.com/tumblr_lrttnyvUUR1qf587yo1_1280.jpg)
The Splendid Table’s How to Eat Weekends, from Lynne Rossetto Kasper and Sally Swift, is available today.
In this new volume, Lynne and Sally celebrate the weekend—when the pressure is off, time becomes your ally, and you get to dig into cooking with a different mind-set. Here are 100 new recipes, a chapter devoted to international menus, and a trove of stories, quips and history that Splendid Table fans have come to love.
1 of 2
Next page
