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Radio Kitchen

October 19, 2016 - Radio Kitchen - Simple Soups for Autumn

That cool snap in the air is so welcome after a particularly hot summer.  And it may be my imagination but I think that cool air carries the aroma of cooking food in a way that puts a smile on my face.  This is the time for soup making, ideally a day-long process that puts a keen edge on your appetite.  Here are some of Jerry's ideas for simple soups.

Baking Bread

Oct 11, 2016

October 12, 2016 - Radio Kitchen - Baking Bread

After spending a heat-stressed summer in Maryland I'm really in need of some restful, meditative therapy.  And as luck would have it, Chef Jerry Pellegrino of Schola Cooking School has been practicing an ancient form of therapeutic baking.

Welcome to Radio Kitchen, I'm Al Spoler.  Sometimes we Americans think we're the only people in the world who understand barbecue.  Now I'm not saying we don't get it awesomely right... but there are other places that have pretty strong traditions of their own.

And Chef Jerry Pelligrino of Schola Cooking School, you've been looking into something totally new to me.

September 27, 2016 - Cherry Tomatoes - Radio Kitchen    

All this wonderful weather has been welcome in the farm fields of Maryland.  Much to our delight, tomatoes are still coming in, and that is very good news.  While full-sized tomatoes get most of our attention, we should not forget the little guys.  As Chef Jerry Pellegrino points out, the little guys will be around a lot longer than the full sized tomatoes, which are approaching the end of their season.


Sep 21, 2016

September 20, 2016 - Radio Kitchen - Peaches

As the summer winds down we are still blessed with peaches, fresh from Maryland orchards.  This year's crop has been delicious, and I can't stop buying them.  And of course, the question is, what do I do with all these peaches.  And Chef Jerry Pellegrino of Schola Cooking School has some good ideas.

Homemade Pasta

Sep 13, 2016

September  13, 2016 - Radio Kitchen - Homemade Pasta

To say that we are living under an avalanche of fresh Maryland tomatoes is quite an understatement.  They are everywhere, and each year we see more and more varieties. 

One way of storing away this abundance is to put up tomato sauce, something we have talked about on this show before. 

And as Chef Jerry Pellegrino, of Schola Cooking School has noted, if we're going to talk about home made tomato sauce, sooner or later we're going to have to talk about home made pasta.

September 6,2016 - Radio Kitchen - What To Do With All That Produce II

Last week we gave you a useful little show chock full of ideas for using all that summer produce that is piling up around us.  And this week we'll do it some more.  And Chef Jerry Pellegrino of Schola Cooking School and I think people are probably a little overwhelmed with all the good things that are out there, courtesy of our great Maryland farmers.

August 30, 2016 - Radio Kitchen - What To Do With All That Produce:  Part 1

As the growing season reaches its crescendo in Maryland over the next few weeks, a lot of us will be prowling the markets with hungry eyes.

I for one will often buy now and worry later about how I'm going to use all that great Maryland produce that's out there.  So Chef Jerry Pellegrino of Schola Cooking School and I are going to offer a two part series of shows called "What to do with all that produce".  So let's dig in.

First, the produce then the solution.

August 23, 2016 - Radio Kitchen - Making Ice Cream

Although I do try to watch what I eat and then eat as healthy as I can, I find that at times during the summer I can't resist a big bowl of ice cream.  So it is with great, if slightly guilty, interest that I try to learn about making ice cream at home.  And Chef Jerry Pellegrino of Schola Cooking School, has been studying this.

Summer Salsas

Aug 16, 2016

August 16, 2016 - Radio Kitchen - Summer Salsas

During these hot weeks of summer a lot of us pay more attention to the cooking traditions of people who know hot weather, and understand how to thrive in it.  The Latino world is wide and complex, and its influences on our cooking is indisputable.  And as Chef Jerry Pellegrino of Schola Cooking School has learned, quite a few Latino staples have become our staples.  The classic example is salsa.