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
9:43 am
Fri May 22, 2015

Weeknight Kitchen: Chickpea Masala & Saffron Rice

Serves 4
· 1 Tbsp ground cumin
· 1/4 tsp saffron threads
· 1 cup (7 oz/220 g) basmati rice
· 1 3/4 cups (14 fl oz/430 ml) chicken or vegetable stock or water
· Kosher salt
· 1 Tbsp extra-virgin olive oil
· 1 small red onion, finely diced
· 1 garlic clove, minced
· 1 Tbsp peeled and minced fresh ginger
· 2 Tbsp curry powder
· 1/4 cup (2 fl oz/60 ml) heavy cream
· 1 can (151/2 oz/485 g) chickpeas, rinsed and drained
· 3 oz (90 g) spinach
· Juice of 1 lemon

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Weeknight Kitchen
9:48 am
Wed May 13, 2015

Weeknight Kitchen: Radish Sandwiches with Butter and Salt

Makes 6 to 8 small sandwiches or 20 to 24 hors d'oeuvres

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Weeknight Kitchen
9:53 am
Wed May 6, 2015

Weeknight Kitchen: Oven-Baked Tarragon-Scented Salmon

Serves 6 to 8
Fennel seeds and fresh tarragon quietly infuse a yogurt marinade in this delicate fish supper. After it has spent a few hours in the fridge, slide the salmon into the oven and stir together the golden bread-crumb topping. You’ll be rewarded with a meal completely out of proportion to the amount of effort expended.
· 1 tablespoon fennel seeds
· 1/2 teaspoon kosher salt
· 1/8 teaspoon freshly ground pepper
· 1/2 cup plain yogurt (not Greek), preferably whole-milk
· 1 1/2 teaspoons Dijon mustard

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Weeknight Kitchen
10:47 am
Wed April 29, 2015

Weeknight Kitchen: Spaghetti alla Carbonara

  • 8 ounces pancetta or thick bacon, diced
  • 4 large eggs, at room temperature
  • 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound spaghetti

1. In a large sauté pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.

2. In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.

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Weeknight Kitchen
11:09 am
Sat April 25, 2015

Weeknight Kitchen: Roasted Potatoes & Sun-Dried Tomatoes

For the salad, assemble:
· 2 1/2 ounces mixed baby salad greens (e.g., watercress, chard, and red oakleaf lettuce)
· 2 roasted potatoes, chopped
· Handful of sun-dried tomatoes, chopped
· 2 scallions, sliced
For the dressing, mix:
· 1 tablespoon extra virgin olive oil
· 1 teaspoon cider vinegar
· Pinch of salt and pepper
· Pinch of dried red pepper flakes
Vegetarian Alternative:
Add 2 ounces feta, Parmesan, or pecorino.

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Weeknight Kitchen
10:50 am
Fri April 24, 2015

Weeknight Kitchen: Pineapple Upside-Down Cake

Serves 8 to 12
You can make upside-down cakes with all kinds of fruit, but you just can’t beat our take on the classic. We make it in a cast-iron skillet and add bourbon to the salted-caramel pineapple topping. Sprinkle in almonds for added flavor and texture.
For the Caramel Pineapple Topping
· 1 pineapple
· 6 tablespoons unsalted butter
· 1 cup packed light brown sugar
· 1 tablespoon bourbon (rum or vanilla works too)
· 1/2 teaspoon fine sea salt
· 3/4 cup sliced almonds, toasted 
For the Cake

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Weeknight Kitchen
10:53 am
Wed April 22, 2015

Weeknight Kitchen: Crispy Chicken with a Creamy Irish Whiskey and Wild Mushroom Sauce

Serves 4
We serve this dish in my restaurants in Dublin, Clodagh’s Kitchen, during the cold winter months, and it’s akin to a big, warm hug in your tummy! The sweet sharpness of the Irish whiskey cuts through the cream and earthy wild mushrooms. Serve with any variation of my creamed potatoes.
· 2 tablespoons olive oil
· 1 1/2 tablespoons butter
· 2 garlic cloves, peeled and left whole
· 4 supreme chicken filets (breast with wing bone attached), skin on
· sea salt and freshly ground black pepper
· creamed potatoes, to serve

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Weeknight Kitchen
10:56 am
Wed April 1, 2015

Weeknight Kitchen: Vietnamese Lemongrass and Chile Chicken

Serves 4
I sometimes think I could live on Vietnamese food. I love the key flavors and I adore the balance of hot, sour, salty, and sweet that is such a dominant characteristic. This is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken.
· 1 3/4 lb skinless, boneless chicken thighs, or chicken tenders
· 2 lemongrass stalks
· 1/4 cup fish sauce
· 2 1/2 tbsp superfine sugar, to taste
· 2 red chiles, halved, seeded, and shredded, divided
· 4 garlic cloves, crushed

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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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