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.

 

Genre: 
Composer ID: 
5187efc4e1c85479698fb0e6|5187efb6e1c85479698fb0cf

Pages

Weeknight Kitchen
12:00 pm
Wed February 26, 2014

Weeknight Kitchen: Uruguayan Spicy Baked Cheese

As chef Donald Link writes about this week's recipe, "Never underestimate the power of hot cheese." Pair his recipe for Uruguayan Spicy Baked Cheese with a big green salad or steamed new potatoes and you have a delicious and thoroughly simple mid-week meal.

Read more
Weeknight Kitchen
12:00 pm
Wed February 12, 2014

Weeknight Kitchen: Spaghetti Squash with Bacon, Pine Nuts, and Balsamic Vinegar

This week, we have a fresh take on weeknight pasta from Susanna Hoffman and Victoria Wise's book, BOLD: A Cookbook of Big Flavors. Instead of spaghetti, tangles of spaghetti squash are tossed with nubs of crispy bacon and crunchy pine nuts, then drizzled with balsamic vinaigrette. It's more of a warm salad than a bowl of pasta, but it's delicious paired with a tender green salad on the side. Eat both and double your vegetable quota in one sitting.

Read more
Weeknight Kitchen
12:00 pm
Sun February 2, 2014

Weeknight Kitchen: French Lentil Salad with Goat Cheese and Walnuts

This is my number-one, go-to salad, and I make it frequently because it's fast, easy, and keeps well for days. 

Read more
Weeknight Kitchen
12:30 pm
Thu December 26, 2013

Weeknight Kitchen: Almond Shortbread

This week's cookie recipe for Almond Shortbread is from Valerie Gordon's Sweet. Valerie coyly calls this recipe "a well-made cardigan," and indeed, we think it's a classic to have in your wardrobe. 

Read more
Weeknight Kitchen
12:12 pm
Thu December 26, 2013

Weeknight Kitchen: Potato and Onion Egg Tortilla

This week, look to Spain for a quick and savory meal: the Potato and Onion Egg Tortilla (essentially, a baked omelet). 

Read more
Food
12:13 pm
Mon December 23, 2013

Appetites: The essential do's and don'ts of holiday entertaining

Hosting a holiday party can feel daunting, so Lynne Rossetto Kasper has some advice to calm your nerves and make your soiree a success.

Read more
Weeknight Kitchen
12:13 pm
Wed November 27, 2013

Weeknight Kitchen: Crispy Cabbage with Poppy Seeds

Not another one of those same-old, same-old sauteed cabbage recipes. Here, Amy Thielen brings real verve and snappy, unexpected flavors to this trouper of a vegetable.

Read more
Thanksgiving 2013 Programming Special
10:02 am
Tue November 26, 2013

Turkey Confidential 2013 Live

(left to right) Mario Batali, Pati Jinich, Ted Allen, Alexandra Guarnaschelli and Michael Pollan.

WCBE continues its Thanksgiving tradition with Turkey Confidential starting Thursday morning at 11am on 90.5FM! 

Read more
Weeknight Kitchen
11:48 am
Mon November 18, 2013

Weeknight Kitchen: Herbed Meat Kebabs

This week's recipe for Herbed Meat Kebabs from Einat Admony's new book Balaboosta is a good reminder of the Middle East's tradition of spicing up ground meat. 

Read more
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. 

Read more
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.

Read more
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.

Read more
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.

Read more
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.

Read more
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.

Read more
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.

Read more
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.

Read more
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

Read more
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.

Pages