The Splendid Table by Lynne Rossetto Kasper

Check back at the end of the chat for who the lucky winners are. The best reader input today will win you a 'Splendid Table' cookbook, signed by the duo themselves and we'll also give away 'Good Cheap Eats: Dinner in 30 Minutes or Less,' source of this week's Dinner in Minutes. For you Post Points members, today's code is FR3078 enter it by midnight tonight at the PP site under Claim My Points to get credit for it.

All we need is you.Įditor Joe and and Tim ' Steakhouse' Carman are elsewhere. This is going to be one answer-packed hour. Or you're ready to make the o ne ingredient that makes a tiki drink sing? Bring it on. Or maybe you're into juice, for juice's sake? Maura Judkis can help. (Oct.I don't know about you, but I'm all new-pots-and-pans excited to have ' The Splendid Table's' dynamic duo - aka Lynne Rosetto Kasper and Sally Swift - for a full session of culinary give-and-take! Good afternoon and welcome to the Free Range chat, where we can talk about the radio show's 20 splendid years, chronicled so ably by Whitney Pipkin in Food this week, plus we can discuss freezing as a method of DIY preserving with Cathy Barrow (who'll join us for the last half hour). Rounding out various virtues are easy rules of thumb for making fresh pasta and a reliable guide to ingredients. Balsamic roast chicken and sweet peas with prosciutto di Parma is an outstanding example. Nor does Kasper omit recipes incorporating the most famous native products. She pays homage to recipes ranging from the 16th century (rosewater maccheroni Romanesca) to the 18th (a Cardinal's favorite baked penne), but pays equal and fascinating attention to modern inventions: tagliatelle with carmelized onions and fresh herbs, and a lasagna of wild and fresh mushrooms. Northern Italy is also where the renowned rich Ragu Bolognese comes from Kasper includes both a historical and a modern version, as well as a selection of kindred sauces, such as game ragu and an unusual ragu of giblets. this region's products.'' Among them are: Balsamic vinegar, Parmigiano-Reggiano cheese and prosciutto di Parma. Even people ``with only a passing interest in food'' are likely to ``recognize. This collection of recipes, history, food and folklore-surrendered by a tiny yet culinarily fertile region of Italy-was ably amassed by cooking teacher and writer Kasper.

The Splendid Table by Lynne Rossetto Kasper