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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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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Weeknight Kitchen
12:21 pm
Wed May 1, 2013

Weeknight Kitchen: Roasted Chicken Salad with Apples, Golden Raisins, and Tarragon

I must admit something embarrassing. Whenever I think of chicken salad, I think of the recipe for Waldorf salad that a customer keeps screaming at Basil Fawlty: chicken, apples, celery, and walnuts! I have that frantic scene locked in my head. Chicken salad = Fawlty Towers. Except, I went back to see that scene again to write this headnote (and get a little comic relief) and realized there's no chicken in a Waldorf salad. Oops. Well, this one's still great.

3 cups cubed cooked chicken, taken from roasted legs and thighs
2 large green apples, peeled and cubed

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Weeknight Kitchen
11:55 am
Wed April 17, 2013

Weeknight Kitchen: Grilled Asparagus with Spicy Parmesan Sauce

I rarely dress up asparagus; it has such a wonderful flavor that it feels silly to complicate it in any way. But, as the first warm months carry on, cooks and farmers, all eagerly anticipating the next wave of crops, begin to grow a little weary of asparagus. For this dish, I drizzle the grilled spears with a sauce that I made up one day when my wife was desperately hungry and the pickins were slim in the kitchen. We had olive oil, hot sauce, and a little grated Parmesan. I mixed them all together to make a dipping sauce for bread, and she loved it!

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Weeknight Kitchen
9:51 am
Wed March 27, 2013

Weeknight Kitchen: Omelette Baguette

Simple but delicious! Wrapped in a sheet of newspaper, this is a popular breakfast for people on the run. Often, the Vietnamese will simply pull up with their motorcycle at their favourite banh mi cart to pick one up on the way to work. 

12 eggs
1/2 teaspoon fish sauce
pinch of salt
1/3 teaspoon freshly ground black pepper
oil, for frying
6 small baguettes
2 cucumbers, peeled and sliced
1 handful coriander (cilantro) sprigs
1 long red chilli, sliced
1 tablespoon soy sauce

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Food
11:24 am
Wed March 20, 2013

Weeknight Kitchen: Cauliflower with Saffron and Pasta

Is saffron — the legendarily expensive, hand- harvested spice — worth the money? Yes, if it's allowed to be the star. 

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Food
11:14 am
Wed February 20, 2013

Weeknight Kitchen: Green Pasta with Blue Cheese

Reposted from www.splendidtable.org

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Food
8:14 am
Wed February 13, 2013

Weeknight Kitchen: Croque Madame Muffins

Croque Monsieur is essentially a toasted cheese and ham sandwich. Put a fried egg on top and you've got a Croque Madame (the egg is supposed to resemble a lady's hat). What makes the difference between a toasted cheese and ham sandwich and a Croque Monsieur is the cheese – in a Croque Monsieur it comes in the form of a creamy cheese sauce. And boy, does this make a difference!

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Weeknight Kitchen
1:50 pm
Wed February 6, 2013

Weeknight Kitchen: South of France Tomato Soup with Young Chevre

This soup tastes like it comes from Provence's culinary central casting. All the usual (and lovable) characters are here: the tomatoes, the garlic, the goat cheese and those herbs that actually do scent the air the way hyperventilating travel writers say.

Cook to Cook: Resist substituting fresh herbs for the dried ones called for here. They should be dried (but never powdered), just as they are in Provence's famous blend, Herbes de Provence. The ready-made blend is often stale. Here, you will be making your own.

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Food
12:27 pm
Sat February 2, 2013

Weeknight Kitchen: Straw & Hay Pasta

via www.splendidtable.org 

This colorful pasta dish has been on restaurant menus as far back as I can remember. Patrons love the two-tone pasta, crispy peas, prosciutto bits, and creamy sauce. Your family and guests will ask for second helpings every time. But, as traditional as this dish is, feel free to change the vegetables according to seasons; for example, I love adding fava beans in the spring, corn in the summer, mushrooms in the fall, and cooked chestnuts in the winter. 

Ingredients 

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WCBE EXCLUSIVE
10:54 am
Wed November 21, 2012

Turkey Confidential Live Thanksgiving Day

On Thursday, November 22, help is on the way for Thanksgiving cooks, kitchen helpers and dinner guests on this, the biggest cooking day of the year. Lynne Rossetto Kasper will be available to answer listener questions throughout the live, two-hour program. Quickly becoming a Thanksgiving morning tradition, past shows have included everything from a cross-country trucker cooking his Thanksgiving dinner on the manifold to a panicked first-time cook who didn't realize a turkey needs to be thawed. Lynne handles all questions with wit, expertise and laughter.

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Weeknight Kitchen
8:00 pm
Mon October 29, 2012

Weeknight Kitchen: Mushroom Toast with Soft-Cooked Eggs

Serves 4
 
Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors. You can certainly experiment with the varieties of mushrooms available. 
 
4 thick slices country bread
6 tablespoons extra virgin olive oil, plus extra for the bread
1 clove garlic, cut in half or smashed
1 tablespoon butter
6 cups assorted wild mushrooms, chopped
1/2 teaspoon sea salt
1 sprig fresh rosemary
Juice of 1/2 lemon
4 large organic eggs
Salt and freshly ground black pepper to taste

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The Salt
3:22 am
Tue September 4, 2012

Why Organic Food May Not Be Healthier For You

A shopper surveys the produce at Pacifica Farmers Market in Pacifica, Calif., in 2011.
AP

Originally published on Wed September 19, 2012 4:13 pm

Yes, organics is a $29 billion industry and still growing. Something is pulling us toward those organic veggies that are grown without synthetic pesticides or fertilizers.

But if you're thinking that organic produce will help you stay healthier, a new finding may come as a surprise. A new study published in the Annals of Internal Medicine finds scant evidence of health benefits from organic foods.

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