Splendid Table Store


James Beard AwardCongratulations to The Splendid Table on being nominated for a 2014 James Beard Award. The James Beard Award is the culinary equivalent of winning an Oscar. The Splendid Table has been recognized for a James Beard Award for radio excellence twice before: in 1998 and 2008. Below, we highlight a few of the nominees that have been featured on the show.

James Beard Nominees



From The Splendid Table:
David Tanis on moving on from Chez Panisse

Scorched Sweet Peppers and Onions

Listen to The Splendid Table:
David Tanis on Chez Panisse

One Good Dish: The Simple Pleasures of a Simple Meal
By David Tanis

James Beard Nominee for General Cooking

Tanis (A Platter of Figs) turns his focus to an eclectic array of simple, casual meals that satisfy and are appropriate to be eaten at any time of day. Tanis's whimsy runs from bread, snacks and condiments to vegetables, griddled foods, desserts and more. Waffle-iron grilled cheese, gorgonzola and walnut crostini; and ham and gruyere bread pudding are highlights among the rustic offering of bread entries. Snack options are diverse and wholly appetizing, including smaller nibbles such as quail eggs with flavored salt and cucumber spears with dill, along with more substantial dishes such as potato salad with peppers and olives, polenta pizza with crumbled sage and cold chicken with spicy scallion oil. Accompanied by numerous full-color photographs, the recipes in this collection are suitable for solo dining or entertaining guests and are certain to please.

Deborah Madison on radishes

James Beard Nominee
for Vegetarian

Vegetable Literacy
By Deborah Madison

Spring Garden Hodgepodge

What to do with a radish

Tim Byres on
firewood cooking

James Beard Nominee
for General Cooking

Smoke: New Firewood Cooking
By Tim Byres

Picnic Chicken and
BBQ Pit Beans

Wood+Charcoal Grilling

A Garden Tour of the Liquor Cabinet

James Beard Nominee
for Beverage

The Drunken Botanist
By Amy Stewart

Summer Peach

Where booze and
botany intersect

Additional Nominees



From The Splendid Table:
Exploiting the taste bud: The industrial science behind creating irresistible food

Listen to The Splendid Table:
Michael Moss on irresistible food

Salt Sugar Fat: How the Food Giants Hooked Us
By Michael Moss

James Beard Nominee for Writing & Literature

New York Times reporter Michael Moss traces the rise of the processed-food industry and how addictive salt, sugar and fat have enabled the industry's dominance in the past half century. Moss identifies deliberate corporate practices behind current trends in obesity, diabetes and other health challenges.

James Beard Nominee
for American Cooking

The New
Midwestern Table

By Amy Thielen

Crispy Cabbage with Poppy Seeds

James Beard Nominee
for Baking & Dessert

By Valerie Gordon

Almond Shortbread

James Beard Nominee
for International Book

Sauces & Shapes: Pasta the Italian Way
By Oretta Zanini De Vita, Maureen B. Fant

Bolognese Meat Sauce

How to eat pasta
like an Italian

Fresh Salad Tips

Question: Packaged lettuce mixtures cut down on prep time, but they taste vaguely musty, moldy and not really fresh, even though they look fresh and there's no spoilage in the package. Rinsing the lettuce in cold water helped, but the lettuce still doesn't taste totally fresh.

I've purchased a few of the packaged salads and they've never been quite right.
Our favorite food scientist, Shirley O. Corriher, recommends that you buy fresh unpackaged greens. Fill the sink with ice water, then toss in the greens, discarding any that look wilted. Let them sit about 20 minutes.

Spin the greens dry in a salad spinner, roll them up in paper towels and let them sit for a little while — I might even refrigerate them overnight.

Remove the greens from the paper towels and put them in heavy, freezer-type plastic bags, along with a sheet of paper toweling that acts as a wick to absorb any excess moisture. Press out all the air and seal the bag. Corriher says if you eliminate all the moisture and oxygen, the greens will easily keep for two weeks in the refrigerator.

I would say this to everyone: Those "pre-washed" salad mixes are not clean enough. Always wash them again before using.

— Lynne

OXO Stainless
Garlic Press

OXO Salad Spinner

Krups Mini Chopper

Julia Child's Dinner Party Favorites

Vinturi Wine Aerator

Garlic & Sapphires
by Ruth Reichl

Recipe: Slow Grilled Party Steak with Green Herb Salsa

Eating In with Lynne Rossetto Kasper, Issue 2

Lynne Rossetto Kasper invites you into her kitchen with the second issue of her new quarterly e-book, Eating In with Lynne Rossetto Kasper: Weekend Menus and Work Night Encores. Issue 2 is dedicated to The Big Summer Party, a weekend menu that can break out any way you'd like — from a blow-out Sunday gathering on the deck to a collection of fast and simple work-night suppers of one or two dishes each.

To Lynne, recipes are akin to the fingers of your hand; they can stand on their own or flex in many directions. And that's what Lynne does in every issue of Eating In, with her endless variations, short-take cooking lessons, clues to finding bargains in the market and her highly opinionated thoughts on what is happening in food today. Along the way, you'll learn how to take an idea and improvise your own dishes. You’ll see how the same collection of ingredients in a recipe can be turned into a new experience. You’ll be an instant expert when she guides you step by step through the key techniques behind recipes.

This issue of Eating In grabs summer by the armful with dishes like Tomato Nectarine Salad with its finish of pistachios and basil, Zucchini Ribbons with Nuts and Pecorino, a pitcher of Rhubarbaritas for sipping, Smoky Almond Cream with Carrots and Sugar Snaps, Agliata of Herbs and Cheese, Lemon Currant Chickpea Salad and Cherry "Ice Cream" with Vanilla Bean Strawberries and Cardamom.

Included in Issue 2:


  • Smoky Almond Cream with Carrots and Sugar Snaps
  • Choosing Smoked Spanish Paprika
  • Agliata of Herbs and Cheese
  • Piquant Peach Icebox Relish
  • Condiment Nirvana
  • Hot – Sweet – Tart Onion Rings
  • Icebox Pickles
  • Plum Red Wine Compote with Smoky Bits


  • Rhubarbarita
  • Wines for the Heat of Summer
  • Technique: Iced Tea — Three Tips and One Caution
  • Technique: Iced Coffee — The Art of the Concentrate

Main Dishes

  • Slow Grilled Party Steak with Green Herb Salsa
  • Technique — The Bargain Steak
  • Technique — How To Cook Meats and Poultry
  • Food Scientist Harold McGee on How To Cook a Steak
  • Technique: It’s All in How You Slice It
  • Green Herb Salsa
  • Technique — Cashing In on Fresh Herbs: How To Buy and Keep Them
  • Aleppo Pepper and Garlic Grilled Shimp
  • Buying Shrimp: The Basics
  • Lemon-Currant Chickpea Salad


  • Grilled Polenta
  • Tomato – Nectarine Salad
  • Technique — How to Slice a Tomato for Flavor
  • Zucchini Ribbons with Nuts and Pecorino


  • Cherry “Ice Cream” with Vanilla Bean-Cardamom Strawberries
  • Vanilla Bean Strawberries with Cardamom

Eating In with Lynne Rossetto Kasper, Issue 2

Slow Grilled Party Steak with Green Herb Salsa
© 2013 Lynne Rossetto Kasper.
From Eating In with Lynne Rossetto Kasper, Issue 2

Serves 6 to 8; doubles easily
20 minutes prep time; 30 to 40 minutes grill time

A great, generous piece of meat on the grill calls out celebration. Crusty with char, scented with a baste of red wine and garlic, the steak is sliced into pink pieces the size of playing cards, turn them in their juices and finally spoon on the Green Herb Salsa. Grilled Polenta will sop up those juices brilliantly.

Cook to Cook: There is a great hunk of meat that is an all but unknown bargain steak found in most supermarket meat cases. It sells for a third or less of the price of usual steaks. This cut runs about three inches thick. To get the most tenderness and flavor out of it, it needs slow, slow grilling and moistening with a basting sauce which lets a glaze and crust build up on the meat’s surface as the interior gradually turns to rosy pink. Medium rare is usually my call on steak, but see to achieve your preference.



  • 3 pounds, well-marbled steak, cut 3 inches thick in a single piece or in several pieces (bargain steak, flat iron, top loin, rib eye, porterhouse, or T-bone)
  • Salt and freshly ground black pepper

Red Wine Basting Sauce

  • 1 cup red wine
  • 1/3 cup good-tasting extra-virgin olive oil
  • 2 tablespoons brown sugar
  • 2 large garlic cloves, minced

Green Herb Salsa (recipe contained in eBook)


  1. Prepare a charcoal grill for two-zone cooking, with a 3-inch high pile of heated coals at one side of the grill, and a shallow spread of coals on the other. Have extra coals on hand for adding to the fire. If using a gas grill, set one burner on high and one burner on low. Oil the grate.
  2. Season the steaks generously with salt and pepper on both sides and set aside.
  3. Make the basting sauce by combining the wine, oil, brown sugar and garlic in a medium bowl and set aside.
  4. When the coals are coated with grey ash, place the meat over the hottest part of the fire for 5 minutes, taking care not to move the steak around too much to ensure a nice char. Using tongs, turn the meat over, move to the lower heat and grill the second side for 8 minutes, and then turn it again, still at the lower heat.
  5. Baste the steak with the Red Wine Basting Sauce often as it cooks.
  6. Slowly grill the steak, moving it around the grill as needed and adding coals if necessary to keep the heat going. Grill a total cooking time of 30 to 40 minutes for a 3-inch thick steak, depending on how cold the steak was before going on the grill. Check the temperature with an instant-reading thermometer inserted into the thickest part of the meat. Once it's off the grill, it’s essential to let the meat rest 10 to 15 minutes.
  7. When ready to serve, thin slice the meat at an angle across the grain. Spoon the green herb salsa over the slices and serve hot.
Mrs. Sundberg's Kitchen


Downton Abbey Season 4