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.

When we started thinking about big cooking projects for our Project Cooking episode, one of the first people that came to mind was Rodney Scott, the pitmaster and owner of Rodney Scott's Barbecue in Charleston, South Carolina. Scott's specialty is whole hog barbecue.

It’s funny to think that many of the things we take for granted are relatively new concepts, like having your own oven in your own kitchen. In some societies, even today, whole villages might share a single oven that someone fires up, and everyone brings their bread to bake or their stews to braise. The idea of community ovens has also taken hold in towns across America. Artist and school librarian Jennifer Burton wanted to see what having a communal oven might do for her town of Johnson, Vermont. So, last year she helped build one in a public square.

Above: Chef Justin Smillie with Francis Lam and a dish of freshly
made summer tomato panade at Upland restaurant in New York City.

America's Test Kitchen makes it easy to cook paella on the grill

Aug 10, 2018

Above: Lan Lam takes notes during one of her recipe tests for paella on the grill.

Enter to win Slow Fires by Justin Smillie

Aug 1, 2018

August 2018 Giveaway

Let’s be honest, not all of us are breakfast people. On one end of the spectrum you have dull, bland cereals or oatmeal. On the other end you have sweet pastries, fruit or juices. No, thanks! Maybe our breakfast needs some influence from lunch and dinner. Alison Roman is a cook, writer and the author of Dining In, a book in which she promotes the idea of making more savory breakfasts. She talks with contributor Shauna Sever about the steps to this more satisfying breakfast experience.

Rice salad. As curious as the dish sounds, it may also sound rather bland - which couldn't be further from the truth. After you hear the concept explained by a masterful cook like Rolando Beramendi, we guarantee you’ll be on board; he’ll have you searching for Carnaroli rice - the dish’s essential ingredient – and chopping fresh vegetables to fine bits in no time. Beramendi is an Italian food importer and author of Autentico: Cooking Italian, The Authentic Way.

Falafel is classic Middle Eastern fare, often served as a type of sandwich in pita or on its own with a salad and dipping sauces. While it’s not difficult to a good falafel at restaurants, many experiments with making them at home have had mixed results for home cooks. But we’re about to fix that. Elle Simone is a test cook and food stylist at America’s Test Kitchen. Not only does she love falafel, she also has the recipe for perfection, which borrows some help from an Asian baking technique.

Why we should be eating more purple sea urchins

Jul 26, 2018

Sea urchins hit all the taste pleasure points – salt, sweet and umami. In a lot of places, sea urchins are overfished, but that certainly isn't the case off the coast of California, where there's such an overabundance of purple sea urchins that it has become an aquacultural concern. Ali Bouzari is a biochemist and trained chef.

Thai rolled ice cream -- also known as stir-fried ice cream -- is a global phenomenon of ice cream delight. This unique style of ice cream is not pulled from frozen buckets by the scoop, instead its liquid base is poured onto a frozen pan and then chopped, mixed, spread and rolled right in front of you. To learn more about it, our contributor Melissa Clark talked with Pheng Vang, who owns two Thai Rolled Ice Cream parlors called Sota Hot & Cold in Minneapolis/Saint Paul.

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