x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    See Susie's reviews of this cookbook at The Boston Globe and in her Best Cookbooks of 2008 at NPR Kitchen Window

  • IvyManning on September 03, 2010

    The mixed fonts in this book are so annoying that I get sea sick every time I pick it up. Recipes are either too easy, or just too weird. Annoying all around.

Notes about Recipes in this book

  • Sweet and hot chicken salad

    • ellabee on December 23, 2016

      Loosely based on / inspired by this recipe: Thinned a couple of good glugs of Thai peanut sauce with dashes of sesame oil and a few more of rice vinegar, plus a teaspoon-plus of soy sauce. Used to dress shredded cooked chicken breast and chopped/sliced bell peppers, radishes, scallions, celery, and finely shredded cabbage. Served on bed of shredded lettuce, garnished with coarsely chopped cilantro and finely chopped peanuts.

  • Big tomato sweet-sour salad

    • mkhayes on February 06, 2014

      While I like this well enough with the green tomatoes, I love it with a mix of yellow, orange & red tomatoes--I guess I just like all the sweetness.

  • Simple garden-in-a-pot soup

    • minervasowl on December 14, 2012

      This is the recipe which taught me that the secret to truly hearty, satisfying vegetable soup is portobello mushrooms, tomato paste and paprika. It also lends itself easily to variation (so that you can use up whatever is in the fridge or has grown particularly well in the garden).

  • Farmhouse minestrone

    • sck on March 03, 2014

      I really liked this minestrone, esp with the ribollita variation.

    • Laura on December 31, 2011

      Pg. 56. This is a variation on the 'Simple Garden-in-a-Pot Soup' on the previous page. While there are far better minestrone recipes, I do like how healthy this one is with the addition of chard and spinach. And while I can't see myself making this again, if I did, I would at least double the beans -- they pretty much disappeared. Also, the mother recipe indicates that this feeds 4 as a main course. We found that it serves way more than 4 -- we had leftovers for days -- which was actually good because, like many tomato-based recipes, this one improved with the passage of time.

  • Curried cauliflower cream soup

    • hillsboroks on November 05, 2014

      This is a lovely simple soup with loads of flavor! I followed the recipe exactly except for the addition of a thinly sliced carrot with the onions at the beginning. The finished soup was complex in flavor and delicious. I am looking forward to reheating leftover soup tomorrow to see how it improves.

  • Smoky and spiced Dutch split pea soup

    • Cheri on January 01, 2011

      This was ok. Richard didn't like it - because it was split peas

  • Cuban black bean stew

    • tasteslike on June 13, 2014

      Will make again. Recipe calls for smoked ham hock, but only simmers it 20 minutes, which isn't near long enough to dissolve hock's cartilage etc. (the best part!). Instead of hassling with cutting meat off bone, as called for, I used 1 generous pound of ham, cut in 3/4" chunks. Used 2 red peppers instead of 1 green & 1 red. Served with stir-ins: fresh cilantro, raw onion, chunked avocado tossed with salt and a little lime juice (so good), lime wedges, pan-fried slivers of ham, and rice (an important addition). Lime juice caution: I used juice from 1 1/2 limes (recipe called for 3) and it nearly overpowered all other flavors. I can't image what it would have been like with 3, but I suspect not good. I doubled amount of stock (homemade) and am glad I did. I hate having to skimp on sauces/juices. NEXT TIME: add some kind of hot ingredient to soup as it cooks. Recipe calls for hot sauce on the side, but I would have preferred it cooked in the stew.

  • Green apple, cheese, and chard oven omelet

    • Laura on December 16, 2011

      Pg. 97. This is the first recipe I've cooked from this book and it's off to a good start! We really enjoyed this, although I don't think I'd characterize it as 'healthy,' given all the cheese. It's certainly not low calorie or low fat. However, it is easy to put together and really tasty. The only change I would make would be to increase the amount of nutmeg -- the flavor didn't really come through with only 1/8 tsp. I'd definitely make this again.

    • Emily Hope on January 27, 2011

      This is a pretty easy and healthy weeknight meal--the apple is a nice and unusual touch. Try with different cheeses.

  • Spring vegetables and white beans scented with fresh bay

    • Laura on May 08, 2012

      Pg. 147. I had all of the ingredients on hand and the recipe contained many of my favorite foods, so I was surprised that I didn't care for it very much. It wasn't bad, it just wasn't much of anything. And there was just too much broth in the finished product. It was more like a soup than a vegetable dish. On the other hand, it was very quick and easy to put together and nutritious. I must admit that I did not use the Cheater's Homemade Vegetable Broth. I used WF brand chicken stock, so that could have been the problem.

  • Sweet roasted butternut squash and greens over bow-tie pasta

    • gastronom on December 08, 2013

      Excellent combination. 2nd tome around, used chopped kale and pecorino. Roasted just squash with oil and salt. Meantime, slow sauteed minced garlic in olive oil; set aside. Quickly sauteed chopped sage; set aside. Cooked chopped kale with a little chicken broth while pasta cooked. Added garlic and sage to kale then cooked pasta. Added sufficient roasted squash; served in individual bowls , topped with grated pecorino. Doubled amt of squash; saved half for another use.

    • ellabee on August 07, 2014

      p.169. A fall-winter staple for us, halved (flavor and texture changes in storage, not for the better).

    • mcvl on October 01, 2017

      Easier: Pan-roast the squash chunks and escarole. I like the taste of this.

    • hourlongshower on September 27, 2016

      Had only a 1.5 lbs squash so halved the recipe. I subbed out kale for escarole, parmagian and swiss for asiago, and dried herbs for fresh. It was a really nice balance of sweet and savory, but you can't really taste the half and half. I think next time I'll sub it out for melted butter or brown butter.

    • Bloominanglophile on November 01, 2015

      Just served this again, and it was delicious freshly made. Have to agree with Ellabee, though, that as leftovers this really wasn't very good. Make only as much as will be polished off!

    • Bloominanglophile on November 05, 2013

      This is an easy weeknight dish. I would add more greens, next time.

  • Summer zucchini pasta

    • Bloominanglophile on August 28, 2014

      I made this pasta for my mom, who just loved it. It is quick, simple, and the leftovers were just as good the next day. I did cut back on the amount of feta--do add to taste.

    • ellabee on August 07, 2014

      p. 174. Great way to use the last third of the baked feta (Smitten Kitchen).

  • Lynne's retro garlic bread

    • Emily Hope on September 11, 2011

      Although it's no surprise that garlic bread is delicious, this one is exceptional. Cooking the garlic gently on the stove ahead of time tames the bite and brings everything together. I've made giant pans of this for dinner parties, and it always disappears.

  • The true fettuccine Alfredo

    • Nancith on May 29, 2015

      Wow, talk about rich! But very good. Certainly not a dish to make often, as it is loaded with butter, whole cream & Parmesan, but as a once-in-awhile special meal, definitely will make again. I substituted Romano cheese, since no Parmesan was around.

  • Jerry Traunfeld's tarragon chicken breasts with buttery leeks

    • Nancith on August 27, 2014

      Very moist and tender chicken, with a nicely flavored sauce.

    • Cheri on March 26, 2011

      Nice served with a brown/wild rice blend

  • Cumin-cinnamon-scented chicken

    • Waderu on September 11, 2010

      I cooked this with skinless and boneless thighs - probably didn't need to go the 30 minutes. Ike and Gil loved it.

  • Tomato-cheddar-packed turkey burgers

    • Emily Hope on December 04, 2011

      These were excellent, and, as advertised, not dry at all. I used ground chicken thigh meat as the grocery store was out of turkey and this substitution worked well--I wonder if I might even prefer it to turkey. I used a bit less oil than recommended for the onions and put in about a tablespoon of mayonnaise, which was great though probably not necessary. The raw burgers are extremely delicate and a bit tricky to shape and flip. Would definitely make again. Served on ciabatta (a bit too chewy for the burgers) with avocado on top, and coleslaw on the side.

    • Geminichef on September 14, 2013

      Really, really good! I cooked them on a cast-iron griddle on my grill, they were too delicate for the grill grate itself. This kept the smoke and mess outside.

  • Lemon-garlic roast salmon on new potatoes

    • Nancith on December 02, 2017

      My omnivores declared this delicious! The salmon was flavored wonderfully with the lemon & garlic & the potatoes velvety soft. I used salmon fillets since my grocery didn't offer salmon steaks. They worked fine, but if thickness varies greatly on the fillet, you might have to watch you timing to avoid drying them out. An easy recipe to make for few or many.

  • Shrimp stir-fry with chickpeas and greens

    • meowingmyrtle on June 10, 2011

      I rarely buy shrimp, so 1 1/2 pounds of sustainable shrimp was expensive for a so-so dish. My boyfriend wasn't fond of the olives with the mix, and I thought it was screaming for something to balance out the flavors. Once I squeezed some lemon juice on, it tasted better. Still, I wouldn't make this again. I've had shrimp in many more delicious iterations, and this one just didn't make the cut. I will say that brining the shrimp beforehand was a great idea, and I will apply that again elsewhere. It made them firm and juicy.

  • Pan-browned scallops on a bed of bacon and Brussels sprouts

    • Waderu on May 17, 2014

      We don't eat meat and I didn't have brussels sprouts. So I seasoned asparagus and portabello slices with olive oil, smoked paprika, smoked black pepper and garlic salt and grilled them. Once cooled I chopped them up and added them to the pan with the scallops after they had been seared. Served with wild rice. Turned out great.

    • Laura on February 08, 2013

      Pg. 234. This was very good and very easy. I'd make it again any time. The recipe says it serves 4. I made the full amount of brussels sprouts (1 lb), but only cooked 6 scallops because there were only 2 of us. We managed to consume the entire pan.

  • Oven-crisped pork, peppers, and greens

    • Cheri on March 31, 2011

      pork dried out. Don't cook over 20 min. Omitted greens, just couldn't do it. Turkish Almond Sauce to accompany (same page) was excellent - will make that sauce again, but probably not the recipe

  • Turkish almond sauce

    • Cheri on March 31, 2011

      Loved this. Substituted chopped parsley for the cilantro (didn't have it). This is a great veggie dip. Served over crispy pork & peppers. It was the only thing that saved the dish overall.

  • Scandinavian spiced meatballs with caramelized apples

    • CGNE on February 15, 2012

      Very tasty, the spices and fruit add complexity and savoriness. Unfortunately, the meatballs were a bit dry. Could it have been that I made them smaller than called for in the recipe (1" instead of 1-1/4")? I wanted them to be more appetizer than main course. Perhaps some bread or bread crumbs would help with the texture. And a bit more salt would help with the flavor. IMPORTANT: the prep time was much longer (perhaps twice) than anticipated. Rich -- CGNE

  • Melting greens

    • lorloff on February 05, 2017

      Great Swiss chard recipe. Quick easy delicious. Used chipotle rojo from the Qaxacan market.

    • Waderu on October 27, 2013

      layered the greens (used chard and beet greens) with cooked farro and Orange cumin vinaigrette from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl.

  • Green beans with lemon, garlic, and Parmigiano gremolata

    • Larkspur on July 20, 2017

      If I don't have a lemon I leave it out and it's still very tasty

  • Greek pot-crushed potatoes

    • Nancith on June 29, 2015

      Yum! These potatoes are a delicious alternative to plain old potato dishes. I used more olive oil than called for only because they seemed a bit dry, but the flavor was outstanding, and outside of a bit of chopping & slicing, did not take much time to prepare.

  • Almond-turmeric potatoes

    • Cheri on March 26, 2011

      Did not use almonds, which would be ok to add. Can make a mess of the pan, watch it

  • Scallion-dill pilaf

    • PennyG on September 18, 2011

      I was looking for a way to use some dill and wanted a rice side dish. This was nice, though I wouldn't classify it as a "pilaf" myself. Nice flavors - could be widely varied. I would make this again.

  • Rustic jam shortbread tart

    • CGNE on January 22, 2012

      I only had a 12" tart pan, would recommend to double the recipe next time as it came out quite thin. Easy enough to make, needed to cook the crust for a lot longer than indicated. Use really good quality jam as that is the main flavor. I served it with sweetened whipped cream. Lynne- CGNE

  • Dark and moist gingerbread

    • CGNE on February 05, 2012

      The cake tuned out nicely. It was moist and flavorful. The gingerbread was rather light and fluffy, more like a cupcake. I would hold up to a whipped cream topping, or I can see making it into a layer cake or cupcakes too. I'd make it again without any changes. Lynne- CGNE

    • CGNE on February 13, 2012

      I too made this cake and found it to be very moist and also like the consistency of a cupcake. I really enjoyed the spicyness that came from the cloves and black pepper. I took some into work and got many compliments. Rich-CGNE

    • ellabee on December 25, 2015

      p.310. Made in the afternoon as a treat for myself in this year's rather lean celebration, with the bonus that it wafted a very Christmas-y aroma through the house, a nice addition to the cedar. Taste and texture even better the next day.

  • Old-time bittersweet hot fudge

    • linagirl7 on January 14, 2010

      This fudge is so easy and everyone is always impressed. On vanilla ice cream, it is just heavenly. Also, a tablespoon or so of dried lavender is delicious!

  • Edna Lewis's sugared raspberries

    • Lindacakes on September 24, 2011

      Simple and good stirred into yogurt.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • Edna Lewis's sugared raspberries

    • Arctic Garden Studio

      That is precisely why I like the sugar method of preserving raspberries. Although it uses a lot of sugar, the berries are not cooked. Using this method they retain their bright summer flavor.

      Full review
  • ISBN 10 0307346714
  • ISBN 13 9780307346711
  • Linked ISBNs
  • Published Apr 08 2008
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table's How to Eat Supper one of the most engaging cookbooks of this or any other year.

As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table looks at the role food plays in our lives--inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other.

This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America's changing sense of food. We don't eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food--from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble--and shows the essential role breaking bread together plays in our world.

How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you've never cooked before. And if you are experienced in the kitchen, you'll find challenging new concepts and dishes to spark your imagination.



Other cookbooks by this author