The Splendid Table | Nashville Public Radio

The Splendid Table

Sundays at 12:00 p.m.
  • Hosted by Lynne Rossetto Kasper

American Public Media's The Splendid Table is public radio's culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, award-winning host Lynne Rossetto Kasper leads listeners on a journey of the senses and hosts discussions with a variety of writers and personalities who share their passion for the culinary delights updated every Friday.

Photo: Cristina Martinez and Francis Lam with the full spread
of barbacoa, salsa, and accompaniments at El Compadre.

The Andes hold the heart of Peruvian food

Jun 15, 2018

Photo: Fruit market in the streets of Cusco, a town in the Peruvian Andes.

Doc Willoughby on how to cook boniatos

Jun 14, 2018

Boniatos are what most of the world thinks of when it thinks of a sweet potato. While not quite as sweet as the yam type sweet potatoes we are used to in the United States, boniatos are nonetheless delicious and fun to cook for their own nutty flavors and texture. Francis Lam wanted to know more about this terrific tuber. Thankfully, his good friend Doc Willoughby is a huge fan of boniatos, so they two sat down to talk about it.

Fresh fish can be prepared in many wonderful ways. However, for retaining the quality and texture of freshness, one of the best ways using it to make ceviche. This no-cook method for presenting fish is popular in Peru, where it is seen almost as an introduction to the country's coastal cuisine. The dish is light, acidic and easy to make. Keith Dresser is executive food editor at Cook's Illustrated, where he leads the recipe development process. He talked with Managing Producer Sally Swift about the process and ingredients for making ceviche.

The Splendid Table honors Anthony Bourdain

Jun 13, 2018

The world is still dealing with the emotional shock it has felt since learning last week of the death of Anthony Bourdain. We at The Splendid Table wanted to offer our own tribute to Tony. We produced a special episode that was released on June 14, 2108 in which we hear from both host Francis Lam and retired host Lynne Rossetto Kasper, who'd interviewed Tony many times over the years. The show also features a special 2004 interview from our archives, one in which Lynne interviews Tony Bourdain alongside his friend and colleague Chef Thomas Keller.

A lot of people consider Philadelphia home of the cheese steak, and that is obviously not wrong. But there's an impressive vegan scene happening in the city as well in large part because of Kate Jacoby and Rich Landau. They're the owners of three restaurants in the city: Wiz Kid, V Street and Vedge – as well as Fancy Radish in Washington, DC.

Anthony Bourdain reads from "Don't Eat Before Reading This"

Jun 12, 2018

In 1999, The Splendid Table invited Anthony Bourdain to read an excerpt from an article he'd recently had published in The New Yorker called "Don't Eat Before Reading This." In the piece, Bourdain pulls back the curtain to reveal some of the not-so-pleasant realities of restaurant kitchens.

Anthony Bourdain remembered in his own words

Jun 8, 2018

The Splendid Table was saddened to learn this morning that Anthony Bourdain, a dear friend of the show and an inspiration to adventurous food lovers around the world, had passed away. It’s no secret that Tony was one of retired host Lynne Rossetto Kasper’s favorite guests; she welcomed a conversation with him any time schedules aligned. They chatted multiple times over the years, tracing Tony’s progression from bad boy chef to author to television star.

Enter to win Korean BBQ by Bill Kim

Jun 5, 2018

June 2018 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves. This month, one (1) winner will receive one (1) copy of Korean BBQ by Bill Kim with Chandra Ram. The book has a retail value of $28.00. Enter before June 30, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Cucumbers are a key flavor and ingredient for summertime cooking. While we generally think of them sliced or diced, the folks at America's Test Kitchen have a new strategy: smash them! Managing Producer Sally Swift talks with Elle Simone, food stylist and on-screen test cook for America's Test Kitchen, about this new -- dare we say fun -- method. Try your hand at smashing cukes with this America's Test Kitchen recipe for Smashed Cucumbers.

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