Title

  • The Splendid Table’s How to Eat Weekends

Authors

Publisher

The Splendid Table’s How to Eat Weekends

New Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show

Overview

From the publisher

In this enticing follow-up to their book The Splendid Table’s How to Eat Supper, Lynne Rossetto Kasper and Sally Swift — the host and producer of “The Splendid Table” public-radio show — celebrate Saturday and Sunday, those two days of the week when the pressure is off, time becomes your ally, and you get to slow down and dig into cooking in a different way.

In The Splendid Table’s How to Eat Weekends, Rossetto Kasper and Swift take you on escapades for a deeply pleasurable experience. They want you to head to different neighborhoods and markets, gather up ingredients, and embrace new cooking techniques and flavors that will carry over into your everyday meals. They include backstories about the rituals and reasons behind particular dishes (such as why lettuce figures in southern Chinese New Year celebrations) and take you deep into the aromatic aisles of ethnic markets and neighborhoods.

Loyal listeners to “The Splendid Table” radio show know Rossetto Kasper and Swift’s insatiable curiosity about the intersections between food and life and their belief that what goes into our mouths transcends taste. Their curiosity fires exciting flavors and new takes on dishes we’ll want to eat every day of the week.

Here are 100 recipes for weekends, when you can enjoy the journey of cooking rather than just the destination. The recipes are accessible and their directions easy to follow, whether you’re a rookie or more experienced in the kitchen. Begin a meal with Rice Paper Rolls of Herbs & Shrimp or Mahogany-Glazed Chicken Wings. Try Scandinavian Broth with Scallop–Smoked Salmon Drop Dumplings; Barley Risotto with Saffron, Corn & Chives; or Sichuan-Inspired Pickled Vegetables. Main courses include Yucatán Pork in Banana Leaves; Timbale of Sweet Peppers, Greens & Hominy; and Leg of Lamb with Honey & Moroccan Table Spices.

Readers will also find lots of variations and ideas for leftovers in “Work Night Encores,” expert wine pairings, and the stories, quips, and history that “Splendid Table” fans have come to love.

Selected contents

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice