Radio Kitchen | WYPR

Radio Kitchen

grassrootsgroundswell/flickr

There's a very laudable organization here in town called the Baltimore Orchard Project whose goal is to remind us that we are surrounded by an urban forest. And like any good forest, a lot of those trees are bearing fruit, which is there for the taking. And there are some very interesting things out there including the mythical pawpaw.

Click on the image for some apple recipes. 

Didriks/flickr

Every time you bring in something off the grill this summer, you end up asking yourself, "what am I going to put on that?"  The answer is some sort of condiment, of course.  And as Chef Jerry Pellegrino of Schola Cooking School will tell you, it's all to easy to reach for you store-bought mayo or catsup, but it can be very rewarding to whip up your own versions of your favorite condiments.

-Al

Click on the image for the recipes. 

J B/flickr

I think that one of the most closely guarded secrets of so-called foodies is that we harbor a yearning for some of the classic meals we enjoyed as kids. For folks of a certain age, it might be called the best of "The Mad Men Cookbook," and for younger folks it's a matter or retro cooking. But as Chef Jerry Pellegrino will agree, some of our mom's favorites are still ours. The trick however is to approach these dishes from scratch, and not rely on cans of Campbell's Cream of Mushroom soup.

-Al

Click on the picture for recipes. 

Public Design Workshop/flickr

As one who is always keeping an eye on his waistline, I find myself eating more salads than usual this summer. I can do something as simple as iceberg lettuce with a dollop of 1000 Island Dressing, or something as complex as a Salad Nicoise. And the one undeniable thing about salads is the near infinite number of permutations that we can choose from.

-Al

Click on the image for recipes. 

Fruit Tarts

Jul 18, 2017
torbakhopper/flickr

You don't have to be a genius to figure out that we here in Maryland are swimming in fruit.  From here on out, each week's harvest is going to include all manner of locally grown fruit in a bewildering variety.  And as Chef Jerry Pellegrino of Schola Cooking School can verify,  aside from munching on a peach, there's a lot of ways of making use of this wonderful bonanza, especially if you're inclined to make a fresh fruit tart.

Click on the image for the instructions. 

Market Inspirations

Jul 11, 2017
Jamyla Krempel

It's probably pretty easy to figure out where we get a lot of our ideas for Radio Kitchen. All it takes is a visit to a weekend farmers market and we walk away with topics galore. Jerry and Al made their regular visits to Baltimore's farmers markets recently, and came away inspired. Click on the picture for some ideas they culled from the market.

Boris Mann/flickr

Happy 4th of July. And I'm willing to bet that more than a few of you are planning crab feasts to go along with the fireworks. Some purists may insist that you only need two things for a proper crab feast: crabs and beef.  But to make it a true feast, I think you've got to offer more than that. And Chef Jerry Pellegrino of Schola Cooking School has set his focus on the sides. Here are a bunch of ideas to round out your crab feast.

Click on the image for the list of recipes. 

Krista/flickr

Last week I shared my culinary memories of my trip to Spain, and the week before that Jerry was talking about the grill. So this week we've decided to blend the two concepts and talk about something rather novel. And Chef Jerry Pellegrino of Schola Cooking School has figured out how to throw a Spanish classic on the barbie.

Click on the photo for recipe and instructions. 

Timothy Vollmer/flickr

I just got back from my trip to Spain, and boy did I eat well. We did a fair amount of tapas and a fair amount of sit-down dinners, and since I had my notebook with me, I brought back some ideas. And I'm sure that Chef Jerry Pellegrino of Schola Coking School would have been going nuts sampling all that good food.

Click on the picture for recipes.

Aimee Plesa/flickr

I've been firing up my grill for a few weeks now, and ever since we did a show on smoking with wood chips, I've been cooking up some very tasty food. But if you want to increase the flavor of your steaks, ribs and roasts, you can't beat the direct approach:  going with marinades and rubs. And this is where Chef Jerry Pellegrino of Schola Cooking School can get very creative. Click on the picture to the left for instructions and recipes.

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