Showing results by author "The Splendid Table"

Categories

All Categories

132 results
Sort by
    • Episode 585: Sedaris Family Dinners: David Sedaris, Paula Marcoux, and Steve Jones

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, David Sedaris, Paula Marcoux, and Steve Jones, Paula Marcoux, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    David Sedaris joins us this week with his stories about family dinners. His latest book is Let's Explore Diabetes with Owls. We look at an alternative and ancient way to bake – on the grill – with Paula Marcoux, author of Cooking with Fire, and learn the art of pairing beer with cheese from Steve Jones, owner of Cheese Bar in Portland, Oregon.

    Regular price: $0.95

    • 470: One-Pot Cooking

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Ming Tsai, Harold McGee, and others
    • Length: 50 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Ming Tsai on one-pot cooking, Harold McGee on pasta, Tom Owen on coffee, James Oliver Cury on records.

    Regular price: $0.95

    • 601: Brain Food

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Drew Ramsey, Olia Hercules, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Dr. Drew Ramsey on brain health, Olia Hercules on Ukraine, Kelis Rogers on culinary school, the Sterns.

    Regular price: $0.95

    • Episode 563: Female Chefs: Amanda Cohen, Sami Scripter and Sheng Yang

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Amanda Cohen, Sami Scripter, and others
    • Length: 50 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    This week we look at why the restaurant world is still run by men with Chef Amanda Cohen of New York City's beloved vegetarian restaurant Dirt Candy. Lynne invites the authors of Cooking from the Heart: The Hmong Kitchen in America into her kitchen for a lesson in Chicken Larb and the Sterns are heading to Newport, Oregon, to Local Ocean Seafoods.

    Regular price: $0.95

    • 574: Bulletproof Recipes

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Kat Kinsman, David Rosengarten, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Kat Kinsman on ethics, David Rosengarten on knives, Michael Ruhlman on roasting, Louise Hay, Heather Dane, Azalina Eusope.

    Regular price: $0.95

    • 582: On the Lambic

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Greg Engert, Brian Wansink, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Greg Engert on lambic, Brian Wansink on overeating, Maryann Tebben on sauces, Richard Wrangham on cooking.

    Regular price: $0.95

    • Episode 588: GMOkay: Mark Lynas, Amy Bentley, Adam Leith Gollner, and Barbara Mazur

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Mark Lynas, Amy Bentley, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Mark Lynas joins us with the story of his change of heart on the controversy surrounding genetically modified food. We talk to Amy Bentley, author of Inventing Baby Food. Adam Leith Gollner explored Abruzzo, Italy, which he says is "hidden in plain sight", and Barbara Mazur discovered The Vilna Vegetarian Cookbook in the rare book room at YIVO Institute for Jewish Research. The Sterns share their soul food picks – in Orlando, Florida.

    Regular price: $0.95

    • Episode 580: On the Lambic: Brian Wansink, Greg Engert, Maryann Tebben, Carla Siedl, and Richard Wrangham

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Brian Wansink, Greg Engert, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Brian Wansink, author of Slim by Design, shares the latest findings on why we eat what we do, beer expert Greg Engert gives us a taste of the delicious world of spontaneous fermentation and Maryann Tebben joins us to talk about her book, Sauces: A Global History. Carla Siedl visits the mill Carolina Ground, and Richard Wrangham, author of Catching Fire, explains the role cooking played in the evolution of humans.

    Regular price: $0.95

    • 620: Spice Companion

    • By: The Splendid Table, Lior Lev Sercarz, Molly Birnbaum, and others
    • Narrated by: Lynne Rossetto Kasper
    • Length: 49 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Lior Lev Sercarz on spices, Molly Birnbaum on pineapple buns, Dorie Greenspan on cookies, Mike Shanahan on figs, Leslie Pariseau on dried cod

    Regular price: $0.95

    • Episode 577: Dan Harris, Donna Hay, and Ronna Welsh

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Dan Harris, Donna Hay, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    We are looking at mindfulness in the kitchen this week with Dan Harris, best-selling author of 10% Happier: How I Tamed the Voice in My Head, Reduced Stress Without Losing My Edge and Found Self-Help that Actually Works – A True Story. We talk to the Martha Stewart of Australia, Donna Hay, chef Ronna Welsh tells us how to reduce waste in the kitchen, and the Sterns fill us in on Arkansas fried pies.

    Regular price: $0.95

    • Episode 586: Twenty: Mario Batali, Sally Schneider, Claudia Roden, Joshua Wesson, and Bill Waddington

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Mario Batali, Sally Schneider, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    This week it's a celebration of the Fourth of July with a collection of classic interviews. We listen to an interview with Julia Child from our first national broadcast 20 years ago, Mario Batali shares the Italian way with vegetables and Sally Schneider of Improvised Life joins us with a primer in cooking with fresh cherries.

    Regular price: $0.95

    • 623: Smashed, Mashed, Boiled, and Baked

    • By: The Splendid Table, Ragavhan Iyer, Joe Yonan, and others
    • Narrated by: Lynne Rossetto Kasper
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Ragavhan Iyer on potatoes, Joe Yonan on jackfruit, ATK on sourdough starters, Elaine Khosrova on butter, Andrea Cherng on Panda Express

    Regular price: $0.95

    • Episode 583: Charred and Scruffed: Adam Perry Lang, Peter Jon Lindberg, and Harold McGee

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Adam Perry Lang, Peter Jon Lindberg, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    We learn some unconventional grilling techniques this week from Adam Perry Lang, author of Charred and Scruffed. Travel + Leisure magazine's Peter Jon Lindberg reports on the affordable food scene in Hawaii, and food scientist Harold McGee brings us some surprising news about the best way to thaw frozen meat.

    Regular price: $0.95

    • 573: It Gets Bitter

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Jennifer McLagan, Ray Isle, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Jennifer McLagan on bitter, Ray Isle on American wine, Jimi Yui on kitchen design, the Sterns.

    Regular price: $0.95

    • 578: Almond Ploy

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Tom Philpott, Sarah Copeland, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Tom Philpott on almonds, Sarah Copeland on vegetarian cooking, The Sioux Chef, the Sterns.

    Regular price: $0.95

    • 577: Spring Pickling

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Cathy Barrow, Eric Ripert, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Cathy Barrow on pickles, Eric Ripert on traveling, Liz Carlisle on lentils, Jennifer Ho on identity, Joshua Bell.

    Regular price: $0.95

    • Episode 581: Quinoa Quarrel: Lisa Hamilton and Jess Jackson

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Lisa Hamilton, Jess Jackson
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    This week we ask the question, "Who owns the world's superfoods?" It's the battle over quinoa with journalist Lisa Hamilton, we hear the story of wine entrepreneur Jess Jackson of Kendall-Jackson Vineyard Estates from the author of A Man and His Mountain and the duo from the award-winning Perennial Plate takes us to Argentina for the tradition of mate.

    Regular price: $0.95

    • Episode 564: Frog Legs: Paul Lowe, Bill Loomis, Ari Daniel, and Christine Hanway

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Paul Lowe, Bill Loomis, and others
    • Length: 50 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    We learn the art of pickling fish with Paul Lowe and we look at the tradition of eating frog legs in Detroit with author Bill Loomis. Ari Daniel observes chemistry in the kitchen of Kimball House, and Remodelista's Christine Hanway gives us some easy kitchen updates.

    Regular price: $0.95

    • Episode 587: Feeding 9 Billion: Dennis Dimick, Andrew Schloss, and Roy Choi

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Dennis Dimick, Andrew Schloss, and others
    • Length: 50 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    We are looking at how we will feed the world with National Geographic magazine's Dennis Dimick, we take on homemade boozy summer drinks with Andrew Schloss, author of Homemade Liqueurs and Infused Spirits, and we talk to Roy Choi, the chef who went from a fancy restaurant to feeding the masses 2 dollar tacos and jump-starting the L. A. food scene. He is author of L.A. Son: My Life, My City, My Food.

    Regular price: $0.95

    • Episode 579: Fried and True: Lee Brian Schrager, Adeena Sussman, and Ray Isle, May 15, 2015

    • By: The Splendid Table
    • Narrated by: Lynne Rossetto Kasper, Lee Brian Schrager, Adeena Sussman, and others
    • Length: 51 mins
    • Original Recording
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    We are talking about fried chicken this week with Lee Brian Schrager and Adeena Sussman, authors of Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, Food & Wine Magazine's Ray Isle explores a re-imagined wine bottle and we look at rice through a Persian cook's eyes with Louisa Shafia, author of The New Persian Kitchen.

    Regular price: $0.95

Show titles per page
  • 1
  • 2
  • ...
  • 7