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Radio Kitchen
Thursdays at 2:34 p.m.

Every Thursday afternoon at 2:34 p.m. WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

Hosts Al Spoler and Chef Jerry Pellegrino offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen. Jerry Pellegrino is currently owner of Strickland Hollow Farm, a cider apple farm, distillery and event space in Meridale, New York, tucked into the Catskill Mountains. Radio Kitchen is sponsored by Liberty Delight Farms.

Check out the gallery from our At The Table event

Latest Episodes
  • Trendy smoothie bowl with fresh fruit, avocado, chia seeds, and berries. Jannis Brandt _jannis, CC0, via Wikimedia Commons
    Programs
    Low-Cal Cooking
    Al Spoler
    'Tis the season of New Year’s resolutions, and by far the most common is the pledge to lose weight. So to help give you some ideas about how to shed a pound or two, Chef Jerry Pellegrino is going to offer a few helpful tips.
  • A mug of matcha tea latte with latte art. Irvan Ary Maulana, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons
    Programs
    Food Predictions for 2026
    Al Spoler
    As the New Year starts, a lot of people are looking forward, trying to figure out what’s likely to happen. Food lovers are not immune from this. And so Chef Jerry Pellegrino and I are going to look into out crystal ball and try to discern what lies ahead for us and our kitchens.
  • Chocolate rugelach. Yair rand, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons
    Programs
    Jewish Holiday Cookies
    Al Spoler
    As our collective holiday season reaches its climax, it's a great time to consider a few of the traditions that make it so enjoyable. In our Jewish community, this is the time of year when a tasty annual practice comes to the fore: the baking of Jewish holiday cookies. And as Chef Jerry Pellegrino can attest, our Jewish friends have some nice things in store.
  • Beef Wellington. Parkerman & Christie from San Diego, USA, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons
    Programs
    Beef Wellington
    Al Spoler
    This delicious concoction of beef tenderloin wrapped in pastry with other savory additions is a time-proven showstopper.
  • Mashed potatoes with two whole potatoes on the side. sousvideguy, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons
    Programs
    Potatoes for the Holidays
    Al Spoler
    Try as we might to be creative with our dinner menus over the holidays, there’s no escaping the fact that potatoes are going to appear in one form or another on our tables.
  • Beef Jerky. Severein, CC0, via Wikimedia Commons
    Programs
    Beef Jerky
    Al Spoler
    One snack that I rely on to get me through my peckish moments is beef jerky. And as Chef Jerry Pellegrino can confirm, we’re lucky that a lot of our local beef farmers are making it now, so it’s easy to find.
  • Roasted turkey displayed alone on table on top of white pine needle bed. Myotus, CC BY 4.0 <https://creativecommons.org/licenses/by/4.0>, via Wikimedia Commons
    Programs
    Thanksgiving Leftovers
    Al Spoler
    The age-old quandary: what to do with Thanksgiving leftovers. Fortunately there are lots of things you can try, and it doesn’t necessarily mean repeating the dinner dish by dish.
  • Beef prime rib dinner plate, with demi glace, broccoli, horse radish and a bottle of wine in background. Michael J. Bennett, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons
    Programs
    Standing Rib Roast for Thanksgiving
    Al Spoler
    It can happen that some of us get a little tired of having roast turkey every single Thanksgiving, as good as it can be. We’ve got a couple weeks to think about it, so I might suggest an entirely different idea. And Chef Jerry Pellegrino, who is always open to new ideas for Thanksgiving, has some thoughts about a good old Standing Rib Roast.
  • Diamond surface nonstick frying pan. Credit: Diamond diamond diamond, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons
    Programs
    Non-Stick Cookware
    Al Spoler
    ‘Tis the season to get cooking and a lot of us will be doing just that in the coming weeks. Over the course of a single generation our approach to stovetop cooking has changed dramatically. And Chef Jerry Pellegrino, it’s hard to overlook the impact of non-stick cookware.
  • Salad dressing next to a bowl of lettuce. Credit: jules, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons
    Programs
    Making the Perfect Vinaigrette
    Al Spoler
    Even though we’re entering a season when we are prone to eating heavier foods, there is always room for a salad. That little bit of green on the plate looks very inviting many times. To enjoy a good salad you need to have a good salad dressing, and Chef Jerry Pellegrino believes, this is where it becomes handy to know how to make a good vinaigrette.