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 the Schola Cooking School, offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen.

Archive Prior to 2014

Smabs Sputzer/flickr

I was making the rounds at my local farmers market last week, looking for something off the beaten path in the meat department. I stopped by Woolsey Farm's stand, famous for their excellent lamb, and it hit me. I could get a pound or two of ground lamb and see what I could do with it.  

Lamb and beef are mostly interchangeable, but there are differences. Lamb's flavor is quite distinct from beef, so a lamb cheeseburger might not exactly hit the same spot. But ground lamb is nothing if not versatile, and it does open up doors to more exotic culinary traditions. 

The Art of the Fondue

Feb 14, 2017

Today is Valentine's Day and for those of you who are romantically inclined, we have a suggestion.  From where I sit, few things are as likely to earn you a kiss as a bubbling pot of cheese fondue.  And as Chef Jerry Pellegrino of Schola Cooking School would argue, it's undeniable:  sharing a fondue over candlelight is flat-out romantic.

Next week is our annual celebration of love and affection and along with a bouquet of flowers, a box of candy seems quite appropriate.

Ordinarily we would dash off to Glauber's or Wockenfuss, but truth to tell, there is an alternative. According to Chef Jerry Pellegrino of Schola Cooking School, homemade candy is a distinct possibility.    

Here are some simple recipes that will result in amazingly tempting candies. You don't need to achieve high artistic perfection with these recipes. It's the thought that counts.

Enjoy these recipes by Chefs Amy von Lange and Jerry Pellegrino. 

rayb777/flickr

During these cold winter months there are any number of clever, forward thinking people who are enjoying homemade sauces using the tomatoes they canned last summer. And as Chef Jerry Pellegrino of Schola Cooking School preaches, if these folks have any sense, they'll be looking up some of the classic sauces of Italy.

We're casting a wide net and bringing in a few other sauces that are not necessarily tomato based, just to be a little more comprehensive.

When Al was a kid there were few things his parents fixed to eat that impressed him. He said his dad's Thanksgiving turkey was a knock-out, and his mom's homemade fudge got his attention. But when his dad suddenly, out of nowhere, whipped up a couple dozen donuts from scratch, he was impressed. And Chef Jerry Pellegrino of Schola Cooking School, shows us that you don't have to go out to Dunkin Donuts to satisfy that particular craving.

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.

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