Lynne Rossetto Kasper
Columnist | Ask the Splendid Table
E-mail: table@mpr.org
Lynne Rossetto Kasper hosts "The Splendid Table," Minnesota Public Radio's weekly show, www.splendidtable.org.
Recent content from Lynne Rossetto Kasper
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Green-bean salad a vegetarian hit
A reader writes It's my first meatless dinner party, but first, I have got to tell you how I found out how vegetables rock!
Nov 18, 2009 -
SALAD OF GREEN BEANS WITH ORANGE-MUSTARD DRESSING
SALAD OF GREEN BEANS WITH ORANGE-MUSTARD DRESSING
Nov 18, 2009 -
For best flavor, try to get steamed
A reader writes: I recently got a steamer and have been cooking vegetables in it, which is fine. Is it OK to salt the vegetables before they cook, and to salt the water? I am diabetic, so I avoid carbs. . . .
Oct 14, 2009 -
PROVENCE FRESH HERB SAUCE FOR DIPPING AND SAUCING
PROVENCE FRESH HERB SAUCE FOR DIPPING AND SAUCING
Oct 14, 2009 -
Marinated veggies add Italian flavor
A reader writes: An Italian restaurant in New York had vegetables waiting on a side table, not refrigerated. They were served with bread to soak up their juices. The taste was halfway between pickled and marinated. Was it authentic Italian?
Aug 26, 2009 -
SOUTHERN ITALIAN CARROTS TART-SWEET STYLE
SOUTHERN ITALIAN CARROTS TART-SWEET STYLE
Aug 26, 2009 -
An Italian twist on grilled peppers
Q This summer, peppers are incredibly good, and I must roast a couple of pounds every week while grilling supper. Some variety is needed. What do you do with roasted peppers besides oil and balsamic vinegar?
Aug 19, 2009 -
Enjoy the taste of summer throughout winter by freezing vegetables
ROASTED PEPPERS WITH GARLIC CROUTONS AND SUMMER HERBS
Aug 19, 2009 -
Sauté lake fish for flavor
A reader writes: My husband and sons are avid fishermen and bring home their limits of walleye, northern pike, sunfish and crappies. I love frying them in seasoned flour or deep-frying them in a beer batter, but would really like more options.
Aug 12, 2009 -
A GENTLE SAUTÉ OF FRESH FISH
A GENTLE SAUTÉ OF FRESH FISH
Aug 12, 2009
