Lynne Rosetto Kasper Eats Weekends (podcast)

Mar 26th, 2017 | By | Category: Featured Articles, podcast, the show
How to Eat Weekends, Publisher: Clarkson Potter (September 20, 2011)

How to Eat Weekends, Clarkson Potter (September 20, 2011)

Weekends. How do I love thee? Let me count the ways.

Let’s save time and just count one of those ways: Lynne Rosetto Kasper’s cookbook How to Eat Weekends.

If you are a food lover and public radio listener you have heard Lynne’s mellifluous voice on her program The Splendid Table, from American Public Media, curl around your ear bones, setting them abuzz with her wit, knowledge and warmth — stimulating your culinary imagination and your appetite.

In How to Eat Weekends, which she wrote with her friend and producer, Sally Swift, Lynne reminds us to slow down, because: “Weekends are when you have time to stretch out and enjoy the journey,  not just the destination.”

I met Lynne in October 2011 at the Texas Book Festival here in Austin (Field & Feast headquarters); How to Eat Weekends had just been published, and she was here to share her work with a public hungry to know more.

We met at her room at the Four Seasons, where she offered me a seat and poured me a cup of coffee, and was completely present.

Food people are generous that way.

This is an encore broadcast; when the show first aired, we gave away copies of How to Eat Weekends. Hence, the comments below.

I was sad to hear that Lynn Rosetto Kasper planned to turn over hosting duties of The Splendid Table to Frances Lam. Not because he isn’t terrific and already doing a fabulous job. But because I grew to deeply appreciate Lynn and what she brought to the show and our collective understanding of food, culture and the world .  So I decided to dust off a show I did with Lynn several years ago, as a tribute to her many years of keeping us entertained, informed and well fed.

 Lynne told me weekdays are usually a flurry of activity: “It’s get the stuff on the table for goodness sakes, so that you can eat and then you can relax.” She says it flips over on the weekends. “Weekends are when you can relax and enjoy the cooking. It’s when you can enjoy the hunting and the gathering. In one sense, the destination, or the eating — yeah, it’s important — but what’s really fun for me is when I get a chance to go to the farmers market, and on the way home, I get to that neighborhood I’ve always meant to visit, and that market from a culture that I really know barely anything about. But I’ll figure it out, and if I don’t I’ll come home with things I’ve never heard of before. So, I’ll get online, and I’ll figure stuff out, or I’ll figure out how to communicate with people in that neighborhood to learn what I can. And it will be like starting all over again. I’ll be completely ignorant, and I’ll figure out stuff. And that’s the way I’ve learned.”

For someone who enjoys food and the experimentation, Lynne says weekends are when you have the time for it. “The piece to this that I think is the fun, at least for me, this is when the pressure can be off. When I cook, and when a lot of people cook, it’s when all the senses are engaged. And whatever is going on in your life, it all falls away. In a funny way, it’s like meditating, because you can allow all the garbage (nobody’s going through life — especially these days — without troubles of some kind), but you can them go. Right now, it’s you and that onion. Right now, you’re boiling the pasta, or you’re making something. Your hands, your sense of smell, your sense of taste, and even your sense of humor. You know, if it doesn’t work, big deal. One dish in your life that’s not going to be perfect. It’s that engagement; and you deserve that. And for me, and for a lot of us who like to eat — we get it through food. And if you’ve never cooked in your life, and you think you’d like to take a shot at it — do it on the weekend.”


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  1. Weekends are primarily for the grill. I cook a big meal all on the grill including meat, veggies, etc. I usually try to cook enough to supply lunches for the following week. If I’m real ambitious and haven’t had to much to drink while cooking (meal + alcohol = sleepy), I’ll use remaining coals to do a dutch oven desert. As with most everything I cook, recipes are very simple. Thanks for the opportunity to play.

  2. I love Chinese on the weekend–eating OUT! We gather a bunch of friends and head to our favorite Chinese restaurant and eat family style. Lots of food, lots of choices, good friends, good conversation. The secret is to find a GOOD Chinese restaurant. It pays to have a spouse who is Asian! 🙂

  3. On weekends I cook like I live with a house full of people. I don’t. I live alone. But my favorite recipes are the ones handed down to me from my mom and dad, and they make enough for a family and their friends and your lunch or dinner for several more days. I like it that way. I can stash some away in the deep freeze for work nights and still eat my favorites for days, so this works out very well for me. And let’s face it, some things taste better after a day or two in the fridge, like Chicken Tetrazzini, or Cacciatori, or Courtboullion (pronounced Ku-bi-yon by my dad’s Lebanese-Cajun friend, Willie Ashe, who first taught us how to make it).

    Cooking Millie’s Pot Roast (Millie was one of Mom’s best friends – she babysat for my younger sister and sent dinner home with us quite often) or Chicken and Rice – in the oven, like my great Aunt used to make (Aunt Coma came from Tennessee in a covered wagon, she was of the Christian Scientist affiliation and did not suffer fools lightly)…it brings me back to my childhood, going through the steps of the recipe, using just the right pan. Some pans are hand-me-downs and are named after the dish like the “courtboullion pot” or the “fried chicken skillet.” My mother used to say, “You can fry a whole chicken at once in that skillet.” And you can.

    Sometimes I don’t feel alone at all when I’m cooking. Feels like the ghosts of my family are surrounding me, watching me, smiling and whispering, “Your rice is boiling over.”

  4. On weekends, I like to make a breakfast dish or two that I wouldn’t make on a week day. This sometimes just involves taking an empanada or kolache from the freezer and “baking” it in the oven. Or sometimes I might make some crepes, muffins, migas, or an omlette. I always make a stove-top espresso for breakfast; but on the weekend, I will make two.

  5. Weekends are for slow cooking, either on the smoker or the stove. Growing up in California on Friday we would have the butcher cut a 3″ thick chuck roast and marinade it overnight in redwine and spices. Saturday it would go into the rotisserie basket to spend 6 hours spinning above the coals as my grandfather had taught. Though occassionally repeated, I usually opt for the 18-24 hour smoker filled with beef, pork, chicken and the occassional fish. On the stove we opt for chili, chicken tortilla soup, pot roast or posole. As long as it takes 6-8 hours – time to spend catching up on the happenings of the week, visiting with family, friends, and neighbors. Weekend meals have always been about fellowship and sharing. They invariably prompt stories of our childhoods and lost friends and relatives, a toast and a banquet that remind us where we have come from and wish to go.

  6. With a child home on the weekends, there’s not as much time to prepare elaborate meals (would rather spend time with her, and yes, sometimes in the kitchen). So, either it’s organic, chocolate chip whole grain pancakes with home grown eggs and pork/bacon from Hawksnest Farm (my brother’s) for a leisurely breakfast on Saturday with our 7 year old. Or if the weekend is a whirlwind of playdates and parties or hiking and biking, we come home on a Sunday for an easy, yet nice, “Brinner”; breakfast for dinner could be an egg scramble à la Mexico (migas eggs with black beans, salsa, cheese and cilantro) or a Viva Italiano (a Mediterranean fritata).

    I tend to be more adventurous during the week, creating more elaborate meals, since I have more time to prepare things while Erika is in school. We have an “eating map” – a large world map on her bedroom wall. Every time we eat food from a new country or culture, she puts a colored push pin on the map (and a different color push pin marks where she has visited, thus far in her life).

    So far her favorites are a lamb korma and malai kofta, or a good pad thai. While she’s not always so adventurous with her vegetables, we’re thankful that at least broccoli is not a foreigner to her plate.

  7. Weekends are for more labor intensive favorites. I love cooking from any culture and attempt to use seasonal produce and traditional spices from the region that the dish derived. I was so happy to hear Lynn Smith this afternoon say that authentic American cuisine is created with all other cultures and “languages” of food. I feel the same way. Food is a commonality amongst all humans, experiencing a bit of new type of food is learning a bit about a day in the life of some one that lives in another place. But, I digress, Weekends are for roasted chicken, home-baked breads, lasagne, pot roast, enchiladas, root vegetable pies and elaborate salads.

  8. In the summer weekends are great grilled items like ribs and chicken thighs with sauces and grilled vegetables on the side.
    Winter weekends are the opportunity to play with flavor. A pork roast or a broad breasted chicken are the foods that comfort and make being home a good place to be. There is time to make the sides which may be new and imaginative, sauces that everyone can enjoy and, best of all, bread to make the house smell wonderful and the meal unforgettable.

  9. I love cooking on weekends especially during the cooler months. Some Sundays I’ll be in the kitchen all day! My favorite Sunday supper meals:
    Lemon Rosemary Roasted Chicken
    Award Winning Bison Chili
    Beef Stew
    Slow Cooker Pulled Pork
    My other cooking favorite about Sundays is “family” potluck. That’s when 4 households get together and bring over what they were going to have for dinner and make a feast out of it. We can end up with lasagna, stir fry and stew. Talk about coming form all over the world!

  10. Weekends are made for cooking especially in the winter! I daydream on Fridays what I’ll make on the weekend. Saturday mornings I grocery shop, and then spend the better part of the day chopping, sauteing (sp?), and working up to build the big flavors usually in the form of a stock that simmers all day. Some of things I make include:
    A kicked up version of King Ranch chicken
    Seafood Gumbo
    Asian inspired meatloaf
    Killer chicken soup that has cured many a cold
    Slow roasted pork butt
    Chicken Jerusalem that hasn’t been perfected, but hopefully soon
    Pescado al mojo de ajo
    Mashed potatoes with a zillion garlic cloves that go perfectly with the roasted pork butt
    Roasted potatoes also with a zillion garlic cloves, pearl onions, pimenton, and rosemary.

    Vampires pretty much stay away from my house on account of all the garlic I use…couldn’t live without it!

  11. On the weekends, now especially since its cold outside, I love to cook a big pot of chicken n-dumplings. It’s one of those dishes that you can feed a crowd with or your family. This is one of those old time favorites that never gets old.

    Family, food, warmth and love – all wrapped in one dish. Merry Christmas.

  12. I love late breakfasts at home on Sundays, be it simple, such as pancakes, or more solid, like breakfast tacos or omelets. When I visit my mom, though, what I love best are her soups. But whatever my meals are, weekends will always remind me of the comforts of home.

  13. Of course, I like to cook every day, but weekends are when I spend serious time in the kitchen. I like to dive into new books and try new recipes on weekends. And, I like cooking a big brunch meal on Sundays that usually includes scones, bagels, or homemade bread.

  14. Weekends are a great time to cook up some staples for our mostly plant based diet. We like to roast some butternut squash with fresh rosemary and olive oil. We serve it as a main dish on its own or scoop it over brown or Texmati rice. We also like to sauté up some pepper and onions to have on hand to make our own veggie bowls with rice, black bean, pico de gallo, corn salsa, guacamole, lettuce and cheese or throw them in scrambled eggs for a quick breakfast (or dinner). Finally, my favorite is chopped kale, onions, a little garlic steamed with a little olive oil. At the very end of the cooking, add parmesan cheese. Delicious!

  15. I just got a juicer and love it. It also presents a challenge. How do I utilize the pulp/fiber other than simply composting. My weekend became constant transition from farmers markets to juicer to creating recipes. With only two days experience, recipes have not really evolved but there have not been any flops. The art of possibility abounds. The breads and casseroles show promise. I’m not a chef, in fact not even a measure, write it down cook. I have no illusions of actually developing more than weekend fun and interesing dishes; however the right person might take the seed and grow a cookbook.

  16. Weekends are busy at our house as we attempt to get our gardening and chores caught up. We often start with a filling breakfast we call “Invaded Eggs” – clear 4 spots in a pan of sauteed vegetables, crack an egg in each, and cook until set but yolks are still runny. We serve them with corn tortillas or thick slabs of whole grain toast with homemade jam. It keeps us satisfied until we’re too tired to keep working any longer and finally stop for dinner.

  17. We spend the weekend eating up all the goodies I’ve made, and photographed during the week, but Sunday evening is different. We usually have a light supper– a few little plates of cheeses, or pates, or sophisticated little nibbles, with a glass of wine, as we wind down and prepare for the busy week ahead. It’s my favorite time of the entire week.

  18. Thanks to everyone who entered the giveaway to win one of two copies of “How to Eat Weekends” by Lynne Rosetto Kasper and Sally Swift.

    Using the list randomizer at, I input all your names to generate a random list. However, before creating the list I chose the numbers 4 & 9; my winners this week were the two people whose names appeared in those positions after using the list randomizer.

    Congratulations to Ted Applewhite and Tom Sechrest. I’ll be contacting you via the email address you provided when you entered to make arrangements.

    I will have more giveaways in the months ahead, so keep listening, checking back and entering.

    Happy holidays…now go eat something good.

    Cecilia Nasti
    Producer and Host | Field & Feast |