Radio Kitchen

Tuesdays 8:45 am
  • Hosted by Hosted by: Al Spoler and Chef Jerry Pellegrino

Every Tuesday morning at 8:45 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.

June 21, 2016 - Radio Kitchen - Mulberries with Gwen Kokes

We are in prime time for berries here in Maryland. Strawberries, blueberries, raspberries, blackberries, are all here or in the pipeline.  But there is one other berry that does well in Maryland that I have absolutely no cooking experience with, and that is the mulberry.  So we invited Gwen Kokes to school us on this big juicy berry.

June 14, 2016 - Radio Kitchen - French Café Food

Well I've gone and done it again.  I've dashed off to Paris, looking for a mighty fine time, and I found it.  Vickie and I just spent a week there and a lot of time was spent, very pleasantly, in the cafés of Paris.  Chef Jerry Pellegrino of Schola Cooking School agrees, there are few more evocative locales than a French café.

May 31, 2016 - Radio Kitchen - Cooking With Local Beer

As everybody knows Radio Kitchen is all about local ingredients, which is why it's about time we paid attention to one local product that is getting a lot of love.  And that would be our fine local beers. 

From Heavy Seas to Brewers Art to Stillwater to Union brewing Co. there are a lot of very good beer makers practicing their craft in and around town.

And as Chef Jerry Pelllegrino of Schola Cooking School points out, there are so many varieties of beer out there that a cook can have a field day working with them.

Here are a handful of ideas that have been brewing in Jerry's head.

Spring Lamb

May 24, 2016

May 24, 2015 - Radio Kitchen - Spring Lamb

Tradition is an obliging master; pay homage to tradition, and it will reward you with familiar pleasures.  The tradition of Spring Lamb is well-rooted here in Maryland, and with good reason.  By the month of May, the new crop of lamb is available, and ready for the table.  And Chef Jerry Pelligrino of Schola Cooking School, I'm sure that you would agree with me that the grill is a great place to go with lamb.

May 17,2016 - Radio Kitchen - Spring Pickling and Canning

One of the slight frustrations of springtime is that it doesn't go on forever.  So many of our favorite vegetables come and go so quickly that we wish there were a way to, well, preserve the moment.  But Chef Jerry Pellegrino of Schola Cooking School has got some techniques that allow us to do just that.

Herbs

May 10, 2016

May 10, 2016 - Radio Kitchen - Herbs

Along with asparagus and strawberries, herbs are among the first things to arrive in the market here in Maryland.  A lot of famers are getting a head start on their herbs by starting them under cover in hoop houses, so they are available now, ready to use, or to grow.  And Chef Jerry Pelligrino of Schola Cooking School, this is a delightful way to add accents to your cooking.

May 3, 2015 - Radio Kitchen -  Farmers Market Brunch

With spring firmly established here in Maryland, we're all eager to resume our trips to the market and check out the local produce.  To give your visits an extra sense of immediacy, we'd like to propose a challenge for you:   go shopping, come home and fix a delicious brunch for your family.  And Chef Jerry Pellegrino of Schola Cooking School has plenty of ideas.

Every spring we feel an obligation to talk about one of the first vegetables to his the market here in Maryland, and that would be asparagus.  And every time we do this show, I worry if we're going to run out of ideas.  And as Chef Jerry Pellegrino of Schola Cooking School has pointed out, it's looks like that's  not going to happen any time soon.

April 19,2016 - Radio Kitchen - Under Pressure                    

The best cooking short cuts are the ones that not only save us time, but improve the flavor of our food.  One such handy technique is one that may be a little under-utilized; and that would be pressure cooking. Although he hates to confess to it,  Chef Jerry Pellegrino came to pressure cooking only recently.  And it has blown his mind.

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