Radio Kitchen

This is high season for salad lovers, so what better time to be creative and make your own salad dressing! Al and Chef Jerry give some tips and tricks. See omnystudio.com/listener for privacy information.

The season of spring lends its name to all manner of food. Spring onions, spring rolls, and especially spring lamb. Just coming into the market at this time of year, spring lamb is a succulent flavorful meat that fits in perfectly with this season of gentle dining. And spring lamb has a well deserved reputation for being far milder than its more mature associate, the tough old leg of mutton. Let's...

If travel is one of the finest ways to broaden our minds, then Chef Jerry Pellegrino must have one of the broadest minds in Baltimore. The reason being, Jerry has gone about as far away as a man can get from our city on the Bay. He made it down to Melbourne, Australia to visit with his fianc\u233\ues family. While in The Antipodes, Jerry got an eyeful of the Australian way of eating. Jerry shares...

Chef and Al talk about the endless possibilities for delicious french toast. Sweet to Savory. See omnystudio.com/listener for privacy information.

As the spring markets open up, we'll start seeing some old friends. The artichoke is coming back for a few weeks, and it's a time to enjoy this surprisingly versatile vegetable. And as Chef Jerry Pellegrino jokes, a lot of people just sort of look at an artichoke and say, ----yeah, what do I do with it?---- See omnystudio.com/listener for privacy information.

The weather is just starting to warm up a bit, and our collective sap is starting to rise. If you feel like taking on a few little projects in the kitchen, it's a good time to start baking. Chef Jerry Pellegrino has some timely tips for our listeners. See omnystudio.com/listener for privacy information.

A few weeks ago our friendly neighborhood nutritionist Courtney Ferreira was on talking about healthy choices in eating. One thing she mentioned was cauliflower, which is apparently quite a little nutrition bomb. And Al and Chef Jerry Pellegrino agree that cauliflower may have gotten something of a bum rap and being way too bland. See omnystudio.com/listener for privacy information.

Here in the last few weeks of winter it's hard to imagine that we can support our local farmers, but with several farmers markets open year-round around the state, it's possible to do just that. This is the season of the root vegetable, the heartiest and most die-hard of Maryland produce, the food that just keeps on giving. And Chef Jerry Pellegrino of Schola Cooking School will tell you, perhaps...

Right this moment in the dead of winter, we need to remind ourselves that warmer days lay ahead. Our poor old backyard grills are in sorrowful hibernation, just counting down the days until we fire them up for a barbecue. But why wait? Chef Jerry Pellegrino loves grilling and making barbecue. But one thing that impresses him is that as you go around the country, barbecue means different things in...

Travelling has always had a big impact on the way Al Spoler eats. As he moves around the world in his travels, he encounters all sorts of new things to eat, many of which he attempts to replicate back home. Al and Chef Jerry Pellegrino of Schola Cooking School invited Cynthia Glover, one of their favorite travelers, to be join them for this episode. See omnystudio.com/listener for privacy informat...

Eating healthy always seems to be a little more difficult in the winter months. Most of the locally produced food items just aren't available, and the tendency is to eat heavier, more filling food. For Chef Jerry Pellegrino and me this is a conundrum, which is why we've asked nutritionist Courtney Ferreira to be with us today. See omnystudio.com/listener for privacy information.

From the American south come quite a few traditions for our first meals of the year. Black-eyed peas, collard greens, corn bread, and pork are guaranteed to get your year off on the right foot. The old, famous dish of Hoppin' John seems to have be created just for this purpose, and is a wonderful cold weather dish. See omnystudio.com/listener for privacy information.

Of all of the traditions that surround holiday dinners, our ----Radio Kitchen---- hosts say there is nothing as tasty as a well-made classic plum pudding. See omnystudio.com/listener for privacy information.

During the holidays I’m apt to forget about dessert discipline and indulge in the occasional cookies or pies. This very natural inclination is far from rare and we’re going to do nothing to prevent you from enjoying the sweeter side of the holidays. Chef Jerry Pellegrino loves this topic and has collected a lovely bunch of recipes for delicious savory and sweet pies and tarts that sound quite temp...

During this festive season, we’re always looking for spectacular ways to entertain our guests. Any time you want to introduce an element of luxury into an affair, all you have to do is trot out the lobster, and your friends will bless your name. Chef Jerry Pellegrino has discovered you don’t always have to use the entire lobster to get a good dish. A simple lobster tail can do a lot of wonderful t...

The holidays are upon us, and a lot of folks are going to be cooking some pretty fancy dinners. Now, if you don’t want to do turkey again, may we make a modest suggestion? Hop right over to your favorite butcher and have him cut you up a rib roast of beef. Chef Jerry Pellegrino says, this is truly a festive cut of meat for big occasions. See omnystudio.com/listener for privacy information.

With Thanksgiving looming, a lot of us are reaching back for old family recipes that will be perfect for the big feast. An important part of cooking with tradition in mind is cooking with the family's traditional pots and pans. That old cast iron skillet that Grandma swore by sits on the shelf just waiting to be put in the game. According to Chef Jerry Pellegrino, there's a few techniques people c...

All summer long we've been gazing fondly at the pepper tables of our local farmers markets. If you love color, texture and intricate shapes, then you can't beat peppers for sheer appearance. We don't know exactly how many varieties we grow here in Maryland, but peppers seem to thrive. See omnystudio.com/listener for privacy information.

Most of us can't start our day without a cup of coffee or tea. As beverages go, these two are must-haves. But there's more you can do with that cuppa joe and pot of tea. Chef Jerry Pellegrino knows a number of ideas for using coffee and tea in cooking. See omnystudio.com/listener for privacy information.

What a long strange growing season it's been. Heat, rain, heat, rain all at the wrong time, it makes you wonder how are things going down on the Maryland farm? And as Chef Jerry Pellegrino points out, it's not hard to get answers if you shop at our local farmers markets. Early October is usually one of the richest market times of the year, but what about this year? See omnystudio.com/listener for...

Jerry is constantly looking for more ways to get more vegetables into his diet. One of the best and most versatile is to start using a wok, or something very much like it. According to Chef Jerry Pellegrino, the wok is a simple tool, but there are some techniques you can learn to make your stir fries go better. Here is some of his advice and a few recipes. See omnystudio.com/listener for privacy i...

At any given time I can dig no fewer than five different mustards out of my refrigerator. A hot dog is not a hot dog unless it has classic Yellow Mustard on it, but all those others have so many uses. Chef Jerry Pellegrino and I asked our friend Liz Nuttle to come on and give us her take on this extraordinarily useful condiment. See omnystudio.com/listener for privacy information.

On a long ago vacation in the South of France I came across a dish that I brought home with me and made it a standard. Salad Nicoise is one of the easiest and most appealing salads I know. Chef Jerry Pellegrino says, even though we can't always get those classic tiny nicoise olives, we do have everything we need right here. But one thing I thought you needed, isn't one of the classic ingredients:...

There's an enormous variety of veggies out there in our Maryland markets and grocery stores. And as students at La Schola cooking school can tell you, one of life's treats is to go shopping with Chef Jerry Pellegrino and fill your basket with whatever captures your fancy at the farmers market. One thing you can do is whip up a vegetable-heavy summer casserole. See omnystudio.com/listener for priva...

During the cold of mid-winter it makes sense to warm our insides with big bowls of piping hot soup. So, conversely, wouldn't it make sense to cool down our tummies during the summer with bowls of fresh cold soups? Chef Jerry Pellegrino of Schola Cooking School points out, so much of the summer produce can be used this way. See omnystudio.com/listener for privacy information.