Radio Kitchen

When it comes to picking a starch for dinner, we usually vacillate between potatoes and rice. There seem to be a million ways to cook potatoes, but rice is a little bit more straightforward. The problem is, I rarely seem to get it just right. Chef Jerry Pellegrino has some ideas on how to prepare a good bowl of rice.

When I stepped outside last weekend, I was gratified to feel warmth in the air and sunshine in the skies: beautiful Spring weather. And so it was with great eagerness I made my way to the Baltimore Farmers Market under the expressway to see what our farmers have come up with. And as I told Chef Jerry Pellegrino, the joint was jumpin’.

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino celebrate the vibrant world of vegetables during their peak season. They delve into the array of fresh, local produce available at Maryland's farmers markets, discussing the flavors, textures, and culinary possibilities of seasonal vegetables. From leafy greens to root vegetables, the duo offers insights on selecti...

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino delve into the art of meringue, exploring its various types and culinary applications. They discuss the distinctions between French, Swiss, and Italian meringues, highlighting the unique preparation methods and ideal uses for each. Listeners gain insights into achieving the perfect texture—be it crisp, chewy, or si...

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino delve into the art of making gnocchi from scratch. They guide listeners through the process of crafting these tender, pillowy dumplings, emphasizing the importance of using the right type of potatoes and achieving the perfect dough consistency. The duo also shares tips on shaping techniques and discusses various sa...

In the "All About Rice" episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino explore the diverse world of rice, delving into its various types and culinary uses. They discuss the distinctions between long, medium, and short grain varieties, highlighting how each is suited to specific dishes—such as using long grain rice for pilaf, medium grain for risotto or paella, and shor...

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino deliver a fresh Market Report, highlighting the best of what’s in season at local farmers markets. From crisp vegetables and vibrant flowers to savory sausages and specialty produce, the show celebrates the abundance and diversity of regional ingredients. Whether you’re planning a cozy fall meal or just love browsi...

Golden, crispy, and custardy—French toast is a breakfast classic with endless possibilities. In this episode of Radio Kitchen, we whisk through the history, technique, and tasty variations of this beloved dish, from traditional styles to creative twists that turn stale bread into something truly spectacular.

Perfect for breakfast, brunch, or an afternoon treat, coffee cakes are the sweet companion to your favorite cup of joe. In this episode of Radio Kitchen, we dive into the delicious world of coffee cakes—talking textures, toppings, and time-tested recipes that bring comfort and joy in every bite.

Tender, flavorful, and full of seasonal charm—spring lamb is a culinary favorite this time of year. In this episode of Radio Kitchen, we explore what makes spring lamb so special, how to select the best cuts, and share some simple, delicious ways to bring this springtime staple to your table.

Slow-spinning and flavor-packed, rotisserie cooking brings out the best in everything from whole chickens to roasted vegetables. In this episode of Radio Kitchen, we turn up the heat on this timeless technique—exploring equipment, seasonings, and tips for achieving that perfectly crisp, juicy result right at home.

Spring is officially here, and all sorts of little green things are poking their heads up through the soil. Among the daffodils and crocus are the tender little tops of herbs that are making an early arrival.

With our long-awaited Springtime finally at hand, it’s a good time to mentally shift gears and begin to cook a little differently. Various foods that we haven’t had access to all winter long are now available, and Chef Jerry Pellegrino will tell you that spinach is leading the parade.

Cooking is filled with all sorts of little tricks and hacks that can give you a better finished product. One of the most useful, but perhaps trickiest to master is using gelatin. So, we asked Chef Jerry Pellegrino, what are some of the most important things to know about cooking with gelatin?

There always seems to be a lot of dinner parties and get-togethers in the winter months. People like to sit around munching on appetizers before dinner, and usually one of the most popular is a pâté of some kind. Chef Jerry Pellegrino will tell you, as good as they are, they are something we can have fun making at home for ourselves.

For those of us who love a good steak, our list of go-to cuts is pretty short: New York strip, rib-eye, and sirloin rule the roost. But Chef Jerry Pellegrino would encourage folks to try out a few of the less well-known cuts. Al has embraced them and has been happy to widen his repertoire.

This time of year, it’s easy to get stuck in a rut with heavy stews, thick soups, and ponderous roasts. Much to the chagrin of many, salads seem to take a back seat, mainly because folks associate salad fixings with warmer times. But Chef Jerry Pellegrino reminds us that opportunities abound for winter salads.

The world of food is often a world of fads, some of which actually stick around for quite some time One of the best and most welcome developments is the rise of Korean Barbecue, and Asian take on an All-American tradition. Chef Jerry Pellegrino, a fan of Korean Barbecue, wants to get the word out.

Years ago, a group of boastful friends who lived in Federal Hill decided to put their culinary talents to the test. The task set down for them was to produce the best Cassoulet ever seen in Baltimore. And both Chef Jerry Pellegrino and I were there to witness the outcome.

Even though we are in the dead of winter, most of Maryland’s orchard farmers still have fruit from last season on hand. That’s why we can still see a lot of apples in the market as well as a few pears. We’re always on the lookout for new ideas for preparing local food, and Chef Jerry Pellegrino has a great idea to share with us.

Dyed in the wool Marylanders don’t need to be told that these chilly winter months are prime time for our great specialty, Chesapeake Bay oysters. I happen to love them shucked right out of the shell, but being clever cooks, generations of Marylanders have conjured up dozens of outstanding recipes. Chef Jerry Pellegrino has uncovered a few of the most tempting oyster dishes from the Old-Line State...

We’ve been talking about big festive winter dinners, and although some sort of roast is likely to take center stage, we can also whip up so pretty impressive side dishes. And Chef Jerry Pellegrino likes to take a simple ingredient like our Maryland potato and dress it up a bit.

I was lucky enough to spend the holidays in New Orleans, which meant a lot of good eating. Naturally, I gravitated to some of the classics: beignets at Café du Monde, shrimp étouffée, and lots of gumbo… or was it jambalaya? So, I’m asking Chef Jerry Pellegrino to help me sort out what I was enjoying so much.

It’s the season for festive dinner parties and there are few main courses more extravagant that a Standing Rib Roast. This is perhaps the premier cut of beef, and getting it just right is something of a noble obligation. I asked Chef Jerry Pellegrino to give us some tips on preparing this showstopper.

When I was in Italy a few weeks ago I had a marvelous dish that was nothing more than a simple white bean stew in a creamy white sauce. And as I told Chef Jerry Pellegrino, it was memorably tasty.