When it comes to shopping for squash, we are definitely in a transition period. Yellow and green zucchini are still around, but the winter squash are rolling in. The nice thing about winter squash is that they are sort of hollow inside. And as Chef Jerry Pellegrino will tell you, that means they are ideal for stuffing.

That little nip in the air reminds me that it's time to start adjusting our daily menus. It's the perfect season to introduce a little warm, tasty treats to the breakfast table. So we can't blame Chef Jerry Pellegrino for thinking about biscuits and gravy?

Okay, so the kids have been back in school for a few weeks and the thrill has rubbed off and now they're kinda bored with the whole thing. So that means it's time to break out the big old mixing bowl and get the young un's to help whip up a bunch of cupcakes. And Chef Jerry Pellegrino, I doubt there is anything that brings out more of a kid's creativity than making cupcakes.

While baked beans are rarely the star of any meal, they quite often are the favorite supporting dish. Canned beans are just great, but I'm struck by how easy it is to make your own, and custom tune them to your own taste and creativity. To Chef Jerry Pellegrino, the concept of baked beans does allow for endless variations.

These days I couldn't be happier. Football season is back and all the tradition and pageantry of the sport is in full swing. And of course that includes tail-gating, that All-American celebration of sport and wretched excess. I was curious what Chef Jerry Pellegrino might have to offer to the party?

In an effort to establish a healthier diet my wife and I have resolved to eat more fish. I still have a lot to learn about cooking fish, but I am already pretty proficient in making sauces. So I asked Chef Jerry Pellegrino, if a sauce for fish might be a good bit different than a sauce for meat, correct?

As an avid gardener I know how much pleasure my garden can be when it's in full bloom. It's a feast for the eyes, and it always improves my mood just to gaze upon it. My colleague Chef Jerry Pellegrino will take that concept of floral beauty one step further by putting some flowers right on the plate.

I'm very familiar with Chef Jerry Pellegrino's penchant for pickling late season produce to keep it available for the cold winter months. But on the many cooking shows we watch; you always see competing chefs whipping up a pickle in just seconds... or so it seems. So, I asked Jerry to tell me how is pickling for the table different?

During the Covid pandemic a lot of us tried our hand at baking and all around the country grocery stores were running out of flour and yeast. Well, there's more than one way to bake a loaf of bread, and more than one grain we can use. Chef Jerry Pellegrino, has dug back into history and came up with some ancient grains.

A while ago when we were in England, we had a wonderful dish the restaurant called "white bouillabaisse". It bore a passing resemblance to the Provencal original, but it was a delightful take on it. Chef Jerry Pellegrino helped me flesh out this idea of making this dish.