Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show. Lynne is a respected authority on food, having published multiple bestselling books: The Splendid Table; The Italian Country Table; a series of quarterly e-books, Eating In with Lynne Rossetto Kasper, as well as the best-selling The Splendid Table's How To Eat Supper, How To Eat Weekends and A Summertime Grilling Guide, which were co-authored with founding producer Sally Swift. The Splendid Table can be heard on more than 400 public radio stations nationwide.
Recipes and Stories by Lynne Rossetto Kasper
Refried Beans with Cinnamon and Clove
You’d never guess you can create such lushness from opening three cans. Cinnamon and cloves with beans make an uncommon blend, but one that turns the beans sweet and fragrant. This was Sally’s first grown-up recipe, the remains of her obligatory vegetarian phase in college. These beans are what she craves when she’s tired, what she makes when she comes home from a trip and the cupboard is bare, and when she suddenly has seven children for dinner instead of two. The beans make a sublime burrito. Dip tortilla chips or stovetop-grilled whole wheat tortillas into them, and be sure to pass hot sauce and grated cheese at the table.Bryant Terry's Vegan Soul Kitchen brings fresh flavors to traditional soul food
This interview with chef Bryant Terry originally aired in 2009 as part of our episode Vegan Soul Kitchen following the release of his book, Vegan Soul Kitchen, which includes the recipe for Citrus Collards with Raisins Redux.Lynne Rossetto Kasper in five foods
Lynne Rossetto Kasper has a lot of favorite foods. However, in this Splendid Table video we ask Lynne to pick the five most important foods in her life, the foods that define who she is as a cook and a curious eater.Lynne's favorite tools for the kitchen
In Lynne Rossetto Kasper's many years spent teaching and entertaining in the kitchen, she's worked with a wide array of pots, pans, peelers, scrapers, knives and gadgets. In this Splendid Table video, Lynne discusses and demonstrates her must-have list of tools for home cooks.Lynne looks back at 20 years of The Splendid Table
Lynne looks back at the show's humble beginnings, how the food world has changed during those decades, and some of her favorite guests along the way.Tomatoes 101 with Lynne Rossetto Kasper
Here at The Splendid Table, we love tomatoes! There are as many wonderful ways to eat and cook with them, as there are varieties to enjoy. In this video, Lynne Rossetto Kasper explains the many flavors you can expect from different types of tomatoes. See the archive section below the video for some of our favorite tomato-based recipes and stories.The Tenth Muse: Judith Jones celebrates a life in food
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.Behind the cookbook: the art of editing with Judith Jones
Lynne Rossetto Kasper talks with Judith Jones about her amazing career and role in crafting some of the food world's most important books.Lynne Rossetto Kasper explores the flavors of Vietnamese food
Cooking Vietnamese food means working with a very specific set of ingredients to create those common fresh, sweet, tart and spicy flavors we all know and love. Lynne Rossetto Kasper takes us into the kitchen to learn more about the produce, herbs and spices you'll use to perfect Vietnamese dishes.Jessica Harris on Ray Charles's support for African-American foodways
When he passed away in 2004, the late great musician Ray Charles left us with a wonderful catalog of his music. But he left something else as well; he endowed a chair at the historically black Dillard University in New Orleans.