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 wcbefoodcast.org.

 

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Weeknight Kitchen
11:43 am
Mon November 18, 2013

Weeknight Kitchen: Cream of Tomato Soup, Grilled Cheese, Fougasse

Leaves are falling, temperatures are dipping, and it's the right time to get a bubbling pot of soup going on the stove. 

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Weeknight Kitchen
11:30 am
Mon November 18, 2013

Weeknight Kitchen: Tomato, Feta and Red Pepper Cazuela

Warm up some flatbread, toss up a simple green salad and tuck into this Tomato, Feta and Red Pepper Cazuela tonight.

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Weeknight Kitchen
12:31 pm
Thu October 24, 2013

Weeknight Kitchen: Kukuye Sabsi

Kukuye sabsi is a Persian-style omelette, similar to a frittata, and is often served on New Year's Day in Iran. The secret of the texture is to chop the parsley coarsely, not finely.

6 eggs
1 bunch flat-leaf parsley leaves coarsely chopped, stems discarded
3 spring onions, finely chopped
3/4 teaspoon crushed garlic
1 tablespoon olive oil
Radishes, mint and/or spring onions, to garnish
Yoghurt to serve

Lightly wisk the eggs together. Add the parsley, spring onions and garlic. Season with salt and pepper and combine.

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Weeknight Kitchen
12:28 pm
Wed October 9, 2013

Weeknight Kitchen: Black Bean Soup with Avocado, Orange and Cucumber

We're always on the lookout for good black bean recipes, and this week's recipe for Black Bean Soup with Avocado, Orange and Cucumber is a winner. This soup comes together in a hot minute, and the finish of a salsa made from avocado, cucumber and chopped orange is a reminder of what fresh, raw ingredients can bring to a dish.

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Food
1:43 pm
Fri September 20, 2013

Weeknight Kitchen: Cold Spicy Ramen Noodles with Tofu and Kimchi

Toss out the flavor pack from that bag of ramen, cook up the noodles and give them this modern-day treatment from Joe Yonan's book, Eat Your Vegetables, Bold Recipes For the Single Cook.

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Weeknight Kitchen
11:23 am
Wed September 11, 2013

Weeknight Kitchen: Chicory Salad with Anchovy Dressing

In our book, a terrific salad can outshine anything else on the table. A dynamic dressing and the right combo of greens are what you should be looking for, and this recipe for Chicory Salad with Anchovy Dressing demonstrates that.

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Weeknight Kitchen
9:32 am
Fri September 6, 2013

Weeknight Kitchen: Pork Loin with Apples and Eggplant

This week's recipe for Pork Loin with Apples and Eggplant from master teacher Raghavan Iyer is a reminder of the impressive diversity of Indian food.

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Weeknight Kitchen
5:22 pm
Fri August 23, 2013

Weeknight Kitchen: Hungarian Casino Egg Salad

This egg salad supposedly originated with a chef who cooked for European royalty before a stint at the National Casino in Budapest, Hungary. Odds are you won't find this delicious dish on any Las Vegas or Atlantic City menu, but it is a sure bet for lunch or at the dinner hour. Butter and sour cream lend a rich foundation, but it's still lighter than a typical mayonnaise-based egg salad. And the anchovies add a hint of salt and briny depth. This is terrific served with lettuce and fresh vegetables as a salad, or with lettuce and tomato on toast as a sandwich.

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Weeknight Kitchen
2:24 pm
Wed August 14, 2013

Weeknight Kitchen: Gill's Spinach, Chorizo & Halloumi Salad

Actually, this was created by Gill's friend Jane, but it comes to us via Gill, so we're putting her name on it. It's a salad that uses up the kinds of things you find in the refrigerator during the summer.

4 large handfuls of baby spinach leaves, washed
8 oz Halloumi cheese, cut into 4 pieces
2 fat cloves of garlic, crushed
1/4 cup extra virgin olive oil, plus extra for tossing and drizzling
24 spears of fresh asparagus, trimmed
5 oz chorizo, thinly slice
1/4 cup balsamic syrup salt and freshly ground black pepper

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Splendid Table
11:41 am
Wed August 14, 2013

The Splendid Table, August 31, 2013 @ 2pm

Coming up next time on the Splendid Table, we take a look at our relationship with hunting this week with Chef Jesse Griffiths author of Afield, A Chef's Guidee to Preparing and Cooking Wild Game and fish. Southern chef Bill Smith of Crook's Corner in Chapel Hill joins us for our next installment of The Key 3, the Stern's are at The Polish Villa in Buffalo, NY and we take a look at an unusual find in the wine world, orange wine. That's this week on the Splendid Table, Saturday afternoon at 2pm on 90.5 FM!

Splendid Table
11:33 am
Wed August 14, 2013

The Splendid Table, August 24th, 2013 @ 2pm

Nex time on the Splendid Table, William Sitwell, author of a History of Food in 100 Recipes joins us, we look at the Indian tradition of chutneys with chef Vikas Khanna and check in with film director Wayne Wang about his latest project, a documentary on the life of legendary Chinese restaurateur Cecilia Chiang. That's coming up on the Splendid Table, Saturday afternoon at 2pm, right here on WCBE.

Splendid Table
11:25 am
Wed August 14, 2013

The Splendid Table, August 17th, 2013 @ 2pm

On the next edition of the Splendid Table, novelist Jay McInerney joins with his newest wine book. The Juice, Vinous Veritas, Tracie McMillan author of The American Way of Eating has gone undercover in the American food industry and we look at the vegetarian traditionsin Morocco with Jeff Koehler author of Morocco: A Culinary Journey with Recipes from the Spice- Scented Marketes of Marrakech to the Date-Filled Oasis of Zagora. Listen for the Splendid Table, each Saturday afternoon at 2pm, on 90.5 FM!

Food
12:06 pm
Wed August 7, 2013

Weeknight Kitchen: Red Rice Salad with Cherry Tomatoes, Cucumbers and Corn

If you haven't tried some of the heartier varieties of rice that can be picked up these days, this week's recipe for Red Rice Salad with Cherry Tomatoes, Cucumber and Corn is a good place to start.

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Food
10:12 am
Thu August 1, 2013

Weeknight Kitchen: Grilled Broccoli Rabe and Arugula Salad

So many people miss out on broccoli rabe because they don't know what to do with it. Pure transformation happens when you grill any vegetable with an edge of bitterness to it, but broccoli rabe (a.k.a. rab, rappini, and others) can really take on a new life on the grill.

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Weeknight Kitchen
9:32 am
Fri July 26, 2013

Weeknight Kitchen: Angel Hair Pasta with Fennel and Spicy Tomatoes

Serves 4 or 6

The smaller fennel bulbs at our farmers markets tend to have a more pronounced licorice flavor that pairs nicely with the tang of good tomatoes.

2 tablespoons olive oil or vegetable oil
1 medium onion, chopped
1 large fennel bulb, chopped5 cloves garlic, minced2 teaspoons chopped thyme1 teaspoon fennel seeds, crushed
Generous pinch of crushed red pepper
1 cup dry white wine6 to 8 medium plum tomatoes, coarsely chopped, or one 28-ounce can diced tomatoes with their liquid
1 pound angel hair pasta

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Weeknight Kitchen
11:09 am
Wed July 3, 2013

Weeknight Kitchen: Arugula Watermelon Salad w/Israeli-Style Spices

This salad, from our Managing Producer Sally Swift, takes its inspiration from a recent trip to the spice stalls in Israel. 

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Weeknight Kitchen
11:49 am
Fri June 7, 2013

Weeknight Kitchen: Tumeric Chicken with Sumac and Lime

The woodsy, earthy scent of turmeric pulls us in every single time. Not only does it give a golden hue to everything it touches (including fingers and countertops!), it turns the most simple of ingredients into something exotic.

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Weeknight Kitchen
11:22 am
Wed May 29, 2013

Weeknight Kitchen: Portobello Mushroom, Green Onion and Broccolini Stir-fry

This week's recipe is a reminder of how savory and delicious a meatless Asian take on mushrooms can be. 

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Weeknight Kitchen
11:52 am
Wed May 22, 2013

Weeknight Kitchen: Rustic White Bean Salad with Soft-Cooked Eggs

This salad has much more than an assortment of flavors and textures. The beans and eggs can be cooked ahead, while the vinaigrette can be made several days in advance, leaving assembly of the salad for the last minute. It's lovely for lunch or as the anchor to dinner. Dress the beans in advance of eating to absorb the flavors of the vinaigrette.

Serves 4 
• 2 cups cooked white beans (navy or cannellini) or canned, rinsed and drained
• 1/2 fennel bulb, finely diced (about 1/4 cup)
• 1/2 small sweet onion, finely diced (about 1/4 cup)

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Weeknight Kitchen
1:22 pm
Wed May 8, 2013

Weeknight Kitchen: Warm Goat Cheese Salad

◦One 11- to 12-ounce log fresh goat cheese, cut crosswise into 4 even pieces
◦1/2 cup fine dried bread crumbs
◦1/3 pound thick slice of pancetta, cut crosswise into 1/4-inch pieces
◦3 tablespoons extra-virgin olive oil
◦2 teaspoons red wine vinegar
◦1 teaspoon Dijon mustard
◦1 teaspoon finely chopped shallot
◦1/4 teaspoon coarse sea salt
◦1/4 teaspoon freshly ground black pepper
◦2 cups frisée greens, washed, dried, and torn into 1-inch pieces

Preheat the oven to 350°F.

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