Food

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.

John Shields and Damian Mosely, two of Baltimore's most successful chefs, join Tom in Studio A to share favorite Thanksgiving recipes and answer listener questions about fixing the big holiday meal.

This week on the podcast, two stories about memorable meals.

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.

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.

To help families impacted by the federal government shutdown, Frederick County Executive Jessica Fitzwater announces a new grant to support local nonprofits and emergency funds for food banks.

Although the federal government appears to be on the verge of reopening, Maryland Food Bank CEO Meg Kimmel expects food distribution efforts to be impacted for months to come.

Johns Hopkins researcher warns food insecurity is a public health issue, not just a financial one.

Something is cookin at Midday! Chef John Shields and Chef Damian Mosley are our experts for today's episode of "What Ya Got Cookin'." We also get a quick nosh with James Beard award-winning restaurateur Cindy Wolf.

Robert Kelly, FCPS’s Food & Nutrition Services Director, says Frederick is growing fast enough to overcome the loss of federal funds.