How to Eat Weekends, from The Splendid Table
American Public Media
Show overview
How to Eat Weekends, from The Splendid Table has been publishing since 2008, and across the 3 years since has built a catalogue of 18 episodes. That works out to roughly 2 hours of audio in total. Releases follow a roughly quarterly cadence.
Episodes typically run under ten minutes — most land between 6 min and 8 min — and the run-time is fairly consistent across the catalogue. None of the episodes are flagged explicit by the publisher. It is catalogued as a EN-US-language Arts show.
The catalogue appears to be on hiatus or wound down — the most recent episode landed 14.5 years ago, with no new episodes in over a year. The busiest year was 2008, with 12 episodes published. Published by American Public Media.
From the publisher
The Splendid Table's How to Eat Weekends Recipes, Stories and Opinions from Public Radio's Award Winning Food Show podcast is a practical guide to feeding yourself and the ones you love.
Latest Episodes
How to Eat Weekends, November 11, 2011
Lynne Rossetto Kasper and Sally Swift talk about things that you would never think about cooking and how to do it.
How to Eat Weekends, November 4, 2011
Lynne Rossetto Kasper and Sally Swift talk about the things that good cooks know; cleaning up as you go and organizing.
How to Eat Weekends, October 28, 2011
Lynne Rossetto Kasper and Sally Swift talk about tips on how to make entertaining better... from tables to lighting.
How to Eat Weekends, October 21, 2011
Lynne Rossetto Kasper and Sally Swift talk about how to make a better beef stew. Figuring out the steps you need to take, meat to buy and details in cooking.
How to Eat Weekends, October 14, 2011
Lynne Rossetto Kasper and Sally Swift talk about one of Lynne's favorite subjects, boosting flavors while cooking.
How to Eat Weekends, October 06, 2011
Lynne Rossetto Kasper and Sally Swift talk about ideas and things to do when done with the oven and it is cooling down.
How to Eat Supper, December 13, 2008
Lynne Rossetto Kasper and Sally Swift cook a simple meal that's perfect the hectic holiday season -- a one-pot chicken adobo.
How to Eat Supper, December 20, 2008
Lynne Rossetto Kasper and Sally Swift look to the freezer to take some of the stress out of holiday meals, and save money.
How to Eat Supper, December 6, 2008
This week Lynne Rossetto Kasper and Sally Swift talk recommend holiday food gifts.
How to Eat Supper, November 29, 2008
This week Lynne Rossetto Kasper and Sally Swift talk about the perfect party food, Mussels.
How to Eat Supper, May 26, 2008
This week Lynne Rossetto Kasper and Sally Swift talk about some common pitfalls of baking -- and suggest ways to avoid them.
How to Eat Supper, May 19, 2008
This week Lynne Rossetto Kasper and Sally Swift take a look a kitchen staple, the wok, with recommendations for buying the right wok, and tips for proper care and maintenance.
How to Eat Supper, May 12, 2008
This week Lynne Rossetto Kasper and Sally Swift talk about the art of the saute, from selecting the proper saute pan to the techniques needed to create incredible dishes.
How to Eat Supper, May 5, 2008
This week Lynne Rossetto Kasper and Sally Swift talk about pasta and offer suggestions for picking the right style of pasta for your dish, and recommend good sources for quality dried pasta.
How to Eat Supper, April 29, 2008
This week the focus is on the classic Italian sauce, pesto. Lynne Rossetto Kasper and Sally Swift trace it's roots and offer tips for preparing the most exquisite and authentic pesto at home.
How to Eat Supper, April 21, 2008
Lynne Rossetto Kasper and Sally Swift talk about all about eggs, from how to understand the dating on the carton to tips on preparing perfect boiled or scrambled eggs.
How to Eat Supper, April 14, 2008
Lynne Rossetto Kasper and Sally Swift offer tips and suggestions on beans, including tips for choosing good canned beans, and how-to insctructions for perparing delicious dried beans.
How to Eat Supper, April 7, 2008
Lynne Rossetto Kasper and Sally Swift take a look at the salad and offer ideas for making fresh green creations that will liven up any weeknight meal or stand as a meal on their own.