The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

Lynne Rossetto Kasper, Sally Swift

Language: English

Pages: 289

ISBN: 2:00067198

Format: PDF / Kindle (mobi) / ePub


In this enticing follow-up to their first book, Lynne Rossetto Kasper and Sally Swift, 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, Lynne and Sally 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 into 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 Lynne and Sally'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 musings—plus the stories, quips, and history that Splendid Table fans have come to love. The Splendid Table's How to Eat Weekends in an essential addition to any cookbook shelf.

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perfect mix of spicy watercress slicked with mustardy vinaigrette, sweetened with nuggets of smoked trout, and finally laced with a clipping of fresh dill. Michael is adamant that smoked trout be used, not smoked salmon, because of the sweetness the trout brings to the plate. Who are we to argue? We know that cleaning watercress can feel maddening at times, so this is the time to rope in help if you can. Luckily, it’s work even a six-year-old can do. DRESSING ¼ cup Spanish sherry vinegar 1

over low heat. It should be just warmed, not hot enough to wilt the watercress. 2. Make the salad: In a large bowl, toss the watercress with the dressing. Start with half of the dressing and add more as needed. Mound the dressed greens on individual plates. 3. Top each salad with the flaked trout and a generous portion of snipped fresh dill. Serve and enjoy. Variation Bacon–Brussels Sprouts Sauté with Dijon–Sherry Vinegar Dressing: In a big skillet, sauté several slices of bacon and remove

tightly packed cup Vietnamese coriander leaves (rau ram) (optional) 1⁄3 cup Asian basil leaves or regular basil, torn PORK 2 to 3 tablespoons minced lemongrass (2 to 3 lemongrass stalks) 1 tablespoon Asian fish sauce 1 tablespoon (packed) light brown sugar 3 large garlic cloves, minced 3 large shallots, minced 5 tablespoons canola oil, divided 2⁄3 pound pork tenderloin, untrimmed, cut across the grain into thin slices (about 2 inches wide × 4 inches long and 1⁄8 inch thick)

gravy. Good cooks use everything. They stash away bits and ends of vegetables for stocks; bones, gravies, and drippings from roasts; and old bread for croutons and for making real bread crumbs. It’s ultimately an exercise in creativity once you get started. START BY KEEPING TWO BAGS IN YOUR FREEZER: one to stash vegetable bits, and the other for meat odds and ends. When the bags fill up, make your own home-brewed broth. Just put everything in a big pot, cover with water, and cook at a slow

and pineapple juice. Lamb on Chile-Honey Bruschetta: Toast thick slices of a rugged whole-grain bread over a burner and rub them with a split garlic clove. Place each slice on a dinner plate, sprinkle with a pinch of hot red pepper flakes, then drizzle with a teaspoon of honey and about the same amount of olive oil. Pile leftover fresh herbs (coriander, mint, or watercress) on the slices. Warm the leftover lamb slices gently with their pan juices and spread them over the herbs. Serve warm.

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