Radio Kitchen

Tuesdays 8:35 am
Hosted by: Al Spoler and Chef Jerry Pellegrino

Every Tuesday morning at 8:35 WYPR listeners are treated to a tasty serving of culinary advice on "Radio Kitchen".

Hosts Al Spoler and Chef Jerry Pellegrino of Waterfront Kitchen offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen.

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Radio Kitchen #1240
8:39 am
Tue July 1, 2014

Traveling Spice Kit

July 1, 2014 - Radio Kitchen - Traveling Spice Kit

Summer is the time to travel and whether you travel within the state, hit the wide open highways of America or fly abroad, you're going to want to eat.  Of course, dining out is a big part of the fun of travel, but you might want to do a little home cooking too.

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Radio Kitchen #1239
5:42 pm
Wed June 25, 2014

Rhubarb

June 24, 2014 - Radio Kitchen - Rhubarb 
    
We've tipped into summer and the farms of Maryland are sending all sort of fabulous food to the markets.  One of the more dramatic vegetables you'll find out there this time of year is rhubarb.  The long, bright crimson stalks of rhubarb look incredible, but the problem always is:  what do you do with them?  And there's more to rhubarb than good old rhubarb-strawberry pie.

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Radio Kitchen #1238
10:23 pm
Mon June 16, 2014

Spinach

June 17, 2014 - Radio Kitchen - Spinach

Like a lot of folks of a certain age, I grew up watching Popeye the Sailorman and loving every minute of it.  But something baffled me:  the spinach thing.  If they were talking about the reeking, droopy, plop of who-knows-what that they served in school, it didn't make any sense.   My parents told me Popeye was the creation of the powerful spinach industry, but that may not have been true.  Research reveals that  Popeye was not created to sell spinach, but the cartoon's creators remembered their mothers saying, "Eat your spinach, it will make you strong!"  So it became Popeye's magic elixir.

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Radio Kitchen #1237
10:22 pm
Mon June 9, 2014

Greens and Vinaigrettes: Part Two

June 10, 2014 - Radio Kitchen - Greens and Vinaigrettes: Part Two

We're going to be in salad season for quite some time now.  Two weeks ago we talked about the wide variety of greens that are grown here in Maryland.  For the next few months they're going to be available in abundance.  And we could spend a whole show talking about one of the most important components of a salad, and that would be vinegar.

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Radio Kitchen #1236
8:09 pm
Mon June 2, 2014

Berries

June  3, 2014 - Radio Kitchen - Berries

One of the biggest cravings I have every spring is for fresh, local fruit.  Last year's apples are still available, that's true.  But I'm thinking of something a lot fresher and a lot juicier.  And it's just our luck that nature arranged for two succulent berries to be available this time of year:  strawberries and blueberries.

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Radio Kitchen #1235
10:46 pm
Mon May 26, 2014

Greens and Vinaigrettes: Part One

May 27, 2014 - Radio Kitchen - Greens and Vinaigrettes: Part One

One of the mainstays of the spring marketplace are salad greens.  These crisp, refreshing components of endless salad variations are among the first local items to arrive every year.  And when we start talking about building salads we should also talk about salad dressings, and in particular vinaigrette.

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Radio Kitchen #1234
8:57 pm
Mon May 19, 2014

Primavera

May 20, 2014 - Radio Kitchen - Primavera

I think in some ways this spring of 2014 is all the more welcome because of the severity of our winter.  For the last few weeks we've been enjoying wonderful weather, warm breezes and the miracle of our gardens coming back to life.  And as Chef Jerry Pellegrino of Waterfront Kitchen has observed, this long-awaited season of renewal ought to be celebrated somehow.  

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Radio Kitchen #1233
9:21 pm
Tue May 13, 2014

The Herbs of Spring

May 13, 2014 - Radio Kitchen - The Herbs of Spring

Since the farmers' markets reopened this spring, one of the easiest things to find has been fresh herbs.  Now, herbs are great because they can be grown under cover, and a little bit of space can yield a lot of product. There are a lot of herbs out there to work with, but we don't always have an idea about what to do with them.

We also don't always have an idea how to preserve them for later use.

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Radio Kitchen
7:14 pm
Mon May 5, 2014

Spring Soups

April 6, 2014 - Radio Kitchen - Spring Soups

Well, we've been to the market and we've seen what's available, and now it's time to come up with some ideas of what to do with all this Springtime food. And as Chef Jerry Pellegrino of Waterfront Kitchen has observed, there are few better uses than a Springtime soup for all this great produce. Here are a few ideas we've collected:

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Radio Kitchen #1232
10:06 pm
Mon April 28, 2014

Pickling, Salting, and Brining

April 29, 2014 - Radio Kitchen - PICKLING, SALTING, AND BRINING

One of the frustrations of seasonal eating is that we can't always eat as much as we can buy; so the problem is, how can we save it to enjoy it later?  Salting and brining are two ancient techniques of preserving food, but sometimes the flavor changes are so significant that we might do it for the sake of the taste.  Chef Jerry Pelligrino of Waterfront Kitchen has thought a lot about this.

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