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.

We all know farm to table cooking. But once a year, a mysterious man named Baron Ambrosia hosts a unique dinner party that you could describe as "fur to table." Dishes on the ecclectic menu are made with small game caught in the forests of upstate New York, then served at this wild event in the Bronx. Field reporter Daniella Cheslow brings us this taste of the wild with the audio story above and the photo gallery below.

Dana Cree is a dessert devotee and author of the seriously smart cookbook about making homemade ice cream; it's called Hello, My Name is Ice Cream. Contributor Joe Yonan spoke with her about the different kinds of ice cream and the essentials for making your own summertime treats like Donut Ice Cream and Popcorn Ice Cream at your home.

Zoe Adjonyoh grew up in London with a Ghanaian father who never really taught her how to cook. As an adult, she decided to connect to that heritage, and taught herself to cook. Now she runs a restaurant based on all she’s learned and recently released her debut cookbook, Zoe's Ghana Kitchen. Host Francis Lam asked her for a primer on Ghanaian cuisine.

A charcoal grill can cook almost anything you can think of – meat, vegetables, seafood, even dessert. John "Doc" Willoughby knows all about it. He has written dozens of books and articles on the topic of grilling. Willoughby also recently retired as the editorial director of America’s Test Kitchen’s magazines. We were lucky enough to catch him before he left. He spoke with host Francis Lam about charcoal grilling techniques including one unique method for quick and extremely hot grilling, as well as a new setup to emulate the slow-and-low performance of a smoker.

Wines for Grilling

Jun 30, 2017

We often think of grabbing a beer when pulling those hamburgers and brats off the grill. However, wine can be a refreshing and beautiful pair to grilled foods. See the video above for quick tips on wine pairings.  Ray Isle, Executive Wine Editor at Food & Wine Magazine, has additional suggestions below, even some for potato chips!

Village Bakery

Mar 13, 2017

Bonus: Anthony Bourdain Extended Interview

Nov 18, 2016
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The Splendid Table

In addition to our regular episodes, we occasionally offer Splendid Table Sides - extended interviews and other bonus cuts that don’t make it into the broadcast show. For this Side, Anthony Bourdain joins Lynne Rossetto Kasper talk about his new book, Appetites, the stress of cooking for five people versus 500, making Spam musubi for his daughter's school lunch, and his Oval Office-approved opinion on the matter of ketchup on a hot

Bonus: Anthony Bourdain Extended Interview

Nov 16, 2016
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The Splendid Table

Anthony Bourdain (Photo: Dimitrios Kambrouris/Getty)

Lynne Rossetto Kasper Wins Lifetime Achievement Award

Nov 15, 2016
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The Splendid Table

The Splendid Table's host Lynne Rossetto Kasper was honored recently at the 2016 Charlie Awards. The awards are an annual event celebrating the exceptional contributions of the Twin Cities area restaurant, food and beverage industry. However, Lynne's deep connection to and advocacy of food and good eating goes far beyond the Twin Cities. She shared this thought on the globally connective power of food during her acceptance speech.

Wild rice - preserving and cooking with an endangered food

Nov 10, 2016
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National Archives / Marcia Lavine

Wild rice is considered as one of the United States' most endangered foods. It grows wild and has been harvested naturally for generations in northern Minnesota. Contributor Jennie Cecil Moore talked with several people in the region to learn more about their efforts to preserve the culture and culinary joy surrounding the grain.

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