Radio Kitchen | WYPR

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.

Archive Prior to 2014

Oysters

Jan 17, 2017
Rebekah Apotre/flickr

In the bleak mid-winter I sometimes ponder the Chesapeake watermen who are out there dredging up oysters for our pleasure. It's tough life, but we're glad they do it, because a Chesapeake oyster is a wonderful thing.  And Chef Jerry Pellegrino of Schola Cooking School, there's more to oysters than just shucking and slurping.

Michelle Waltman/flickr

A couple weeks ago we resolved to eat more of the many alternative whole grains out there.  Turning away from standard starches like white potatoes and white rice, we are now more interested in some of the more obscure, but delicious grains.

Veggie Stews

Jan 4, 2017
Rebecca Sims/flickr

In keeping with last week's show about New Year's Resolutions, I have personally resolved to eat more all-vegetable meals this coming year.  So I have surfed through the internet and found a treasure trove of recipes that would appeal to me personally.  And as Chef Jerry Pellegrino of Schola Cooking School observes, winter is actually a great time to whip up some veggie stews and soups.

atl10trader/flickr

With New Year's Day fast upon us, it might be a good time to examine our eating habits and see if there is any room for improvement.  Chef Jerry Pellegrino of Schola Cooking School points out, a lot of New Year's Resolutions are in fact food related... like dieting, for example.

Leonid Mamchenkov/flickr

Although some people may think that Beef Wellington is hopelessly passé in today's sleek, modern culinary environment, I seriously doubt they would turn up their snarky noses at a plate of this great holiday tradition.  And as fancy as Beef Wellington is, it isn't terribly difficult to make.

Back in the 40's when the old Howard Johnson's chain added pot pie to their standard menu, you know that it had become an American icon.  This classic example of comfort food is both simple and satisfying.  And as Chef Jerry Pellegrino of Schola Cooking School can testify, as simple as pot may be, there are lots of little twists and turns you can explore as you make it.

Jean/flickr

Heirloom tomatoes opened the door for a new appreciation of bygone produce, and that led to a re-examination of long forgotten livestock breeds.  One of the most successful heritage breed hogs are raised right here in Maryland.  So we invited our pal Shane Hughes of Liberty Delight Farms in Reisterstown to talk to us about the Berkshire pig.

November 29  #1508   International Dumplings

 I've read that there is one thing that all societies have in common when it comes to food:  if you have any kind of flour available in your kitchen, you make some sort of a dumpling.  And Chef JP of Schola Cooking School, has been pondering these tempting little bundles of goodness.

Baked Apples

Nov 22, 2016

November 22, 2016 - Radio Kitchen - Baked Apples

With Thanksgiving just a couple of days off, we thought we'd give you some ideas for last minute desserts.  You might want to serve something that is right at hand, easy to prepare and sure to please.  And as Chef Jerry Pellegrino of Schola Cooking School suggests, one dish that fills all those criteria is baked apples.

November 15, 2016 - Radio Kitchen - Taco Tool Kit

A lot of us spent a portion of summer's closing weeks putting up and preserving that great Maryland produce.  Now it's time to use it. A good tangy salsa is a great destination for, say preserved tomatoes, peppers and garlic, and what better way to enjoy a salsa than with a taco.  Chef Jerry Pellegrino of Schola Cooking School, give us some tips on fixing homemade tacos.

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