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The Splendid Table

Baking Green Tomato Tarts

The Splendid Table | Posted 11.28.2012 | Taste
The Splendid Table

A sweet tart made with spiced tomato jam, almond pastry tart crust and vanilla ricotta cream filling. It's easy to make and can be prepared ahead of time.

What To Do With Lemon Basil

The Splendid Table | Posted 10.31.2012 | Home
The Splendid Table

Lemon basil, it smelled divine so I bought a big bunch at the market. So now what do I do with it? The Splendid Table gives you some ideas.

What To Do With White Coconut

The Splendid Table | Posted 10.14.2012 | Taste
The Splendid Table

Through about an inch of husk is their shell. Inside is luscious coconut water. Lining the shell is immature, pudding-like coconut meat.

Easy Hot Sauce For 4th Of July Celebrations

The Splendid Table | Posted 09.01.2012 | Taste
The Splendid Table

This dipping sauce is as simple as it gets. Nippy and bright, Hot Shot Sauce is especially fine with sweet things like grilled yams, onions, corn, ripe melon, spring rolls and BBQ.

How To Buy A Melon

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

How do you buy a melon? Trust your nose. If it smells quite sweet, it will be sweet. Check for ripeness by pressing the dime-sized round at the melon's end.

What To Do With Radish Tops

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Are radish tops safe, or are they dangerous like rhubarb leaves? If they won't kill me, what can I do with them?

What To Do With Fresh Mozzarella

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Wonderfully squishy on the inside, fresh and milking tasting, this cheese comes close to what you'd eat in Italy.

Tips For Freezing Meals: Never Eat Mushy Enchiladas Again

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Just remember three simple rules -- freeze cool, freeze fast and freeze airtight. This recipe is just about freezer proof and worth your time.

Sautéing Shrimp

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Trust your common sense, your sense of touch and your taste. Don't over cook is the mantra for all fish, especially for shrimp.

What's The Secret To Fruit In Cake Batter?

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

My fruit sinks to the bottom whenever I add it to cake batter. It never looks like the picture. I must be missing something in the recipe. What am I doing wrong?

Toasting Etiquette

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Should you drink if you are being toasted? When my mother toasted our engagement, I said "thank you" by raising my glass and sipping. My fiancé didn't drink.

A Good Knife Starter Set

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Without a doubt there are good knives for modest money. New knife technology's taken knives no serious cook would touch years ago into the pro's class.

A Marinade Timing Guide

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Marinades are complicated. Most important, never, ever reuse a leftover marinade because it can have harmful bacteria.

What's The Sweet In That French Onion?

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Slow sauté onions and their sugars blossom. Fast sauté the onions so they brown quickly and you bring out their brash, deep, meaty tasting sides.

Make Your Own Lemon Curd

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

How do you create a stupendous lemon curd? Are you supposed to cook it in a saucepan or in a bowl over boiling water?

A Basic Recipe For Winter Greens

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Basic but very good, this recipe will start you off. Once you've done it a few times, spread out to substituting broccoli and cauliflower for the greens

What's Exciting About Cabbage?

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

THE SPLENDID TABLE®'S HOW TO EAT SUPPER By Lynne Rossetto Kasper Dear Lynne, What's exciting about cabbage? Cheap though it may be, it seems like ...

How To Clean Dried Mushrooms

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

How do you get the grit out of dried mushrooms? Even after soaking and straining, my super expensive porcini sauce tasted like it had been through a sand storm.

Vegetable's Secret Message For Lovers?

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Is there any truth to the tale that vegetables have secret messages for lovers? I heard you said something on your show about this. Could it change my bummed out love life? Please tell all.

Gelato Explained

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Is the only difference between gelato and ice cream in the language you speak and the higher price for an Italian word?

A New Twist On Beans

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Beans are too good and too varied to ignore. And there is one cooking technique you might have overlooked.

Cake Flour Explained

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Cake flour is the baker's insurance policy in pie crust and cookies. It saves overworked doughs from baking into hockey pucks.

A Vegan Salad For Your Holiday Buffet

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

Broccoli is my fall back because when cooked crisp or soft, it takes to dressings like a champ. Steam up a lot, keep the dressing on the side so the broccoli doesn't turn Army green and you are in business.

Lynne Rossetto Kasper's Guide To Olives

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

How do you buy olives? Prices are all over the map, so how do you judge them? Then how do you decide which types to have for parties and for giving?

How To Identify & Cook Steak Cuts

The Splendid Table | Posted 08.31.2012 | Taste
The Splendid Table

You aren't the first person to be deceived by the nasty little eye round and you won't be the last. Eye round is one of the few unredeemable cuts of meat; think tough and tasteless.