The Splendid Table

Saturdays, 2pm - 3pm
Lynne Rossetto Kasper

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. Every Saturday afternoon at 2:01pm you can also hear Food Cast, a weekly module about all things edible in Columbus created by Bethia Woolf, Andy Dehus, Johnny DiLoretto, Jim Ellison and Mike Beaumont. Visit Food Cast online at


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Weeknight Kitchen
7:47 am
Fri March 20, 2015

Weeknight Kitchen: Lamb & Pistachio Patties

Makes about 10
Based on the Turkish fistikli kebap, this is my quick-and-easy version of the classic recipe. I add a few extra ingredients that work well with the pistachios. In the absence of a barbecue or flame grill, I like to shape the mixture into patties, which are easy to cook in a frying pan, but you can shape it into meatballs, larger patties or elongated kebabs if preferred. Serve this dish with Cacik or yogurt.
· 150g (5oz) shelled pistachio nuts
· 2 large free-range eggs
· 500g (1lb 2oz) minced lamb

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Weeknight Kitchen
2:03 pm
Mon March 9, 2015

Weeknight Kitchen: Grilled Salmon with Horseradish and Pickled Beet Sauce (Lachs)

Serves 4
The combination of pickled beets and horseradish is common in eastern Europe, and its popularity has been co-opted by German cooks, who have long used both elements in the kitchen. If possible, use homemade pickled beets to create the robustly flavored topping for this simple salmon dinner.
· 1 cup/155 g sliced pickled beets, homemade (recipe follows) or store-bought, roughly chopped
· 3 tbsp freshly grated horseradish or prepared horseradish
· 2 tbsp finely chopped fresh curly-leaf parsley
· Grated zest and juice of 1 lemon

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Weeknight Kitchen
1:38 pm
Wed February 18, 2015

Weeknight Kitchen: Salmon Cakes

Makes 6 servings
Canned salmon is a great way to get in your weekly dose of fatty fish without breaking your budget. Bonus: Canned salmon is an awesome pantry staple. This recipe makes a great dinner for when you don’t know what to make—just head to the pantry, snag a few cans of salmon, and dinner is almost done!
· 2 tablespoons butter
· 1 small red onion, diced
· 4 stalks celery, diced
· 1 red bell pepper, seeded and diced
· 2 (14-ounce) cans salmon, drained
· 1/4 cup minced fresh parsley
· 2 tablespoons capers

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Valentine's Day Treat
1:22 pm
Fri February 6, 2015

Bolognese Hot Chocolate - The Splendid Table

Bolognese Hot Chocolate

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Weeknight Kitchen
1:30 pm
Wed January 7, 2015

Weeknight Kitchen: Chickpea Sloppy Joes

Serves 6 to 8
Gluten-Free, Nut-Free

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Weeknight Kitchen
2:01 pm
Fri January 2, 2015

Weeknight Kitchen: Lemon Jammies

Makes about thirty-six 2 1/4 inch sandwich cookies
For the lemon lover, delicate sandwich cookies that can either contain a gilding of jam or be made extra lemony with lemon buttercream or lemon curd, as pictured.
Oven Temperature: 350°F/175°C
Baking Time: 10 to 12 minutes for each of four batches
Special Equipment:
· Two 15 by 12 inch cookie sheets, nonstick or lined with parchment
· A 2 1/4 inch scalloped or plain round cookie cutter
· A 3/4 inch round cutter or a large pastry tube

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Weeknight Kitchen
1:58 pm
Fri January 2, 2015

Weeknight Kitchen: Salmon and Herbed Bean Salad

Serves 4
Canned salmon is an often overlooked protein: it keeps for ages in the pantry and it’s inexpensive, easy to use, fast, and doesn’t even require turning on the oven. Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family. Of course, this would be great with canned tuna, too.
For the Dressing:
· 1 cup plain reduced-fat Greek yogurt

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Weeknight Kitchen
1:44 pm
Tue December 23, 2014

Weeknight Kitchen: Pistachio Polvorónes

Makes about 36 cookies, after you’ve eaten a bit of the cookie dough

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Weeknight Kitchen
1:43 pm
Tue December 23, 2014

Weeknight Kitchen: Green Bean-Radicchio Salad

Serves 6
I think about contrasts with salad. Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves. The anise hint of tarragon provides a counterpoint to the slight tanginess of ricotta salata. Soft tofu offsets the crunch of the vegetables: Think of it as a soft poached egg on top of your salad.
For the Dressing:
1 tablespoon minced shallot
1 garlic clove, minced
4 1/2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Juice of 1/2 lime

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Weeknight Kitchen
6:28 am
Fri December 19, 2014

Weeknight Kitchen: Almond and Honey Brittle

Makes 1 pound
1/4 cup almond oil
4 cups sliced blanched almonds
2 cups sugar
1 cup honey
1/4 cup water
Preheat the oven to 400F. Grease a baking sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them in the oven until light golden brown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar, honey, and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes.

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Weeknight Kitchen
8:00 pm
Wed December 17, 2014

Brussels Sprout Bubble and Squeak

Serves 4
Bubble and squeak is an old-fashioned British dish that typically consists of the leftover potatoes and cabbage from a Sunday night roast (the name comes from the noise the vegetables make when you heat them up). Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite. Served with poached eggs, it's the perfect brunch dish.
1 baking potato, diced
1 pound Brussels sprouts, quartered lengthwise
1/2 pound thick cut bacon, sliced into bite-sized pieces

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Weeknight Kitchen
8:01 pm
Wed December 10, 2014

Weeknight Kitchen: Chocolate-Coconut Almond Bites

Makes about 30 bites
Welcome to the very sweet union of the macaroon and the candy bar. These coconut bites are essentially no-bake cookies (save for roasting the almonds). The coconut is sweet and crunchy, and the melted chocolate is the little bit of glue needed to hold the almond in place. Such good bites! It’s impossible to eat just one.
30 almonds
1/2 cup sweetened condensed milk
3/4 cup confectioners’ sugar
1 tablespoon pure vanilla extract
Pinch of salt
1 1/2 cups unsweetened flaked coconut

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Weeknight Kitchen
8:00 pm
Wed December 10, 2014

Weeknight Kitchen: Pan-Roasted Hake

Serves 4
A member of the cod family, hake has long taken a back seat to the more popular cod. But, because so much pressure has been put on other New England fish species, alternatives like hake are becoming popular. This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
1/4 cup canola oil
4 (7-ounce) hake fillets, skin removed
1 tablespoon unsalted butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon fresh thyme leaves

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Weeknight Kitchen
8:00 pm
Thu October 23, 2014

Weeknight Kitchen: Wedge Salad with Bacon, Maple-Fried Red Onions, and Buttermilk Chive Dressing

Serves 4
The wedge salad is one of life's great pleasures. If you've ever been to an old-time diner or a classic steak house, you know what we mean. But in our ever-lasting efforts to make dishes more creative and healthy, we offer this twist on the original. Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio. 
2 tablespoons olive oil
1/2 medium red onion, thinly sliced (about 1 cup)
Kosher salt, to taste
1 tablespoon maple syrup
1/2 teaspoon vinegar, such as cider or sherry vinegar

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Weeknight Kitchen
2:28 pm
Wed September 17, 2014

Weeknight Kitchen: Hanger Steak with Gremolata

Bathe a piece of grilled steak with a rough mix of chopped parsley, garlic, lemon zest and olive oil and feel your appetite ignite. This week's recipe for Hanger Steak with Gremolata is from Erin Scott'sYummy Supper

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Weeknight Kitchen
11:20 am
Thu August 7, 2014

Weeknight Kitchen: Thai Fried Omelet

Take a look at this photo and tell us you don't want a bite! This week's recipe for Thai Fried Omelet is from Asian food authority Andrea Nguyen's new book,The Banh Mi Handbook.

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Weeknight Kitchen
1:30 pm
Wed July 30, 2014

Weeknight Kitchen: Charred Corn Salad with Basil Vinaigrette

There are never enough sweet corn recipes this time of year. This week's offering for Charred Corn Salad with Basil Vinaigrette from Kelsey Nixon's Kitchen Confidence is a nice change of pace. Whole cobs of corn are grilled, the kernels cut off the cobs and then dressed in snappy vinaigrette. 

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Weeknight Kitchen
12:00 pm
Sat July 26, 2014

Weeknight Kitchen: Dark Chocolate Chunk-Cherry Muffins

This month’s sweet recipe makes use of the sour cherries you can find in farmers markets this time of year.

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Weeknight Kitchen
7:06 am
Mon July 14, 2014

Lynne's 7 Must-Have Ingredients for Cooks

Every cook's cupboard needs basic ingredients. Here is what you should stock up on. Buy bulk and organic when you can — buying bulk saves money because you can get the precise amount you need.

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Weeknight Kitchen
9:59 am
Thu July 10, 2014

Weeknight Kitchen: Blueberry Tamari Greens Bowl

This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming. Served on spinach it is dandy, but if you can find delicate tatsoi (a Japanese green akin to tender bok choy) use that instead! 

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