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.

July 19, 2016 - Radio Kitchen - Rachel Armistead and Summer Sauerkraut

A few weeks ago, when I was in Paris, I checked out Brasserie Lipp, the celebrated Alsatian bistro in Saint Germaine de Pres.  And of course, front and center was their famous choucroute garni... which is French for fancy sauerkraut.  As it happens, we know a lady  from here in Maryland who is a sauerkraut maven:  Rachel Armistead, from a tiny place called The Sweet Farm in Frederick has started a cottage industry making the tangy stuff.

I don't know about you, but my grill is fired up and going like blazes.  Cooking on the grill can be as easy as you want it, or it can be an opportunity for creativity.  And Chef Jerry Pellegrino of Schola Cooking School, who is a past master at grilling and a tremendously creative chef is planning to have a lot of fun this summer.

July 5, 2016 - Radio Kitchen - Andrea Shreiner:  sushi and local ingredients

What started off as a quirky fad some thirty or so years ago has become a mainstay of how we eat here in Maryland.  Sushi, that captivating cuisine of rice, raw fish and fresh ingredients is here to stay.  We were happy to welcome back the Godmother of Baltimore sushi, her good friend Andrea Shreiner and her buddy, the Godfather of Sushi, Sushi Ed Heinz.

June 28, 2016 - Radio Kitchen - At Work in the Moroccan Kitchen

As the weather begins to heat up here in Baltimore, it might make sense to see how cooks in some other hot climates handle their chores.  One of my favorite cuisines is Moroccan cooking, and Chef Jerry Pellegrino of Schola Cooking School, is very interested in this tasty approach to dealing with hot weather.

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.

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