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.

You may think of Dubai as the most wildly opulent place in the world, a city in the desert with both indoor tropical rainforests and ski slopes. But there’s a fascinating and important other side to it - Old Dubai, where migrants and refugees from all over the Middle East and beyond have come for safety or opportunity. Arva Ahmed was raised there by parents who came from India, and is passionate about leading food tours in her hometown as a way to tell stories while making you salivate.

When food lovers travel it's often to find and enjoy a very specific food, dine at a well-known restaurant, shop at a popular market, or discover the origin point for a certain cuisine. But have you ever wondered about the lasting effect that our food-centric travels have on the people and economy of the places we visit? Dr. Lucy Long not only thinks about, she researches the results as part of her work with Bowling Green State University and the Center for Food and Culture (CFC).

Recently, we had a guest named Jorge Gaviria, who is a corn tortilla evangelist. Francis Lam talked with him about corn tortillas, and it got us more excited about corn tortillas than we'd ever felt before. Since then, we realized that flour tortillas have lost a lot of love. So, we wanted to give them equal time in the Great Tortilla Debate.

America's Test Kitchen discovers Wisconsin spicy cheese bread

Apr 19, 2018

Wisconsin is a state that prides itself on cheese, cheese production, and cheese loving. So, it shouldn’t surprise you to learn that a fan favorite snack at a famous famers market in Madison, Wisconsin is bread baked with chunks of cheese inside. Managing Producer Sally Swift talks with Tucker Shaw, from America’s Test Kitchen, about the spicy, cheesy treat and how to make it at home. You can bake the Cook’s Country recipe for Spicy Cheese Bread.

Mourad Lahlou came to America from Morocco, not to work in restaurants, but to study economics, until he missed the taste of his food so much that he decided to become a chef. And in his restaurants, he makes beautiful versions of Moroccan food – like traditional hand-rolled couscous and modern, jet-black aerated smoked eggplant purees. Now, he and his chef Louis Maldonado are opening a new restaurant called Amara, where the food is a mix of Moroccan and Mexican flavors – two cuisines with more in common that you might think.

Enter to win The One-Bottle Cocktail by Maggie Hoffman

Apr 9, 2018

April 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 The One-Bottle Cocktail by Maggie Hoffman. The book has a retail value of $22.00.

Enter before April 30, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Hurricane Maria raked nearly all of Puerto Rico's agriculture off the island when the storm pummeled the country in September 2017. Farmland was destroyed, home gardens were devastated, trees lost all of their leaves - even their bark. The people there are now working to rebuild not only their cities, but their food supply. As field producer and contributor Daniella Cheslow reports, some agronomists hope a donation of half a million dollars in seeds will cultivate local gardening and farming. Listen on audio player above.

PHOTO GALLERY

The unfortunate reality about seeds is that most are not bred and selected for flavor. Rather, they are chosen specifically for the yield, uniformity and shelf stability of their fruit or vegetable. Chef Dan Barber wants to change that. The chef-owner of Blue Hill and Blue Hill at Stone Barns wants to help create seeds that bring forth new foods with unexpected and unique flavors. Which is why he - along with seedsman Matthew Goldfarb and seed breeder Michael Mazourek - cofounded of a new seed company called Row 7.

Nothing says "fresh" like the flavor of spring vegetables that we're starting to see pop up now in markets and stores: asparagus, radishes, avocado, artichokes and spring greens. For many people, the go-to cooking method for these veggies is to steam or sauté them. But how about braising or roasting them? Ashley Moore is Senior Editor for Cook’s Country magazine and test cook for the Cook's Country television show. She says the idea of cooking the vegetables either low and slow or by blasting them with high heat may seem shocking, but the result is magnificent.

Above, left to right: Passport to Chile, Sidecar Called Desire.
Cocktails from The One-Bottle Cocktail | Photos: Kelly Puleio

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