Radio Kitchen

During this season of grilling, some of us think that the process stops the moment we take the food off the grill. But you can really do a lot more to put together a fantastic plate. And as the French say, ----the sauce is everything.---- See omnystudio.com/listener for privacy information.

It's the time of the year when our local markets are at their prettiest, with all sorts of fresh fruits and vegetables coming our way. Among the most eye-catching are Maryland peaches, in their soft yellow and orange splendor. And there are so many great ways to enjoy peaches. See omnystudio.com/listener for privacy information.

Summer is the season of the berry patch, the source of some of the most appealing fruit of the year. Blueberries, raspberries, blackberries, black raspberries... gooseberries! We could go on and on, and you can eat 'em right off the bush, or you can take 'em home for some real fun. See omnystudio.com/listener for privacy information.

One of the fleeting joys of summer is the soft shell crab. They seem to come and go in the marketplace, but when they're around, they're irresistible to a lot of Marylanders. To newcomers, the prospect of cleaning, cooking and eating these crustaceans is, frankly, quite daunting. But once you get the hang of it, it's a breeze... See omnystudio.com/listener for privacy information.

July 4th, our great national holiday when we do our level best to celebrate with gusto. There's going to be a lot of grilling going on, and there is nobody better than Chef Jerry Pellegrino of Schola Cooking School to give us a few shrewd hints on how to make the most of it. See omnystudio.com/listener for privacy information.

I don't know, but I've seen it in the movies: Italians will eat pasta all year long. Whether it's in the bleak mid-winter or al fresco on a sunny summer afternoon, pasta is always there. And as Chef Jerry Pellegrino of Schola Cooking School will tell you, there seems to be quite a few pasta ideas that are appropriate for these warmer months. See omnystudio.com/listener for privacy information.

I was watching one of those cooking shows the other day, and a contestant decided to whip up a batch of panna cotta, the wonderfully light and fruity Italian dessert. I asked Chef Jerry Pellegrino of Schola Cooking School, since it's such an easy dish, why don't more people try it? And I think it's because the key ingredient is gelatin, something modern home cooks don't work with very often. We of...

Levening is what we do make dough rise and become much less dense. This actually involves somehow incorporating air into the mixture. Yeast, baking soda, baking powder and egg whites are the four most common mechanisms for levening dough. The secret is to cause a chemical reaction in the dough that will result in the creation of carbon dioxide. Baking soda, or sodium bicarbonate, reacts with the a...

When the whole Eat Local movement got started in the Bay Area of San Francisco, foraging in the wild for healthy edible food became a signature activity. Alice Waters of Chez Panisse in Berkeley would dispatch dozens of volunteers to head out into the wilds and bring back baskets of amazing ingredients. And as Chef Jerry Pellegrino points out, those of us living in ----the other Bay Area---- can d...

Spring is finally starting to feel like spring, and we are starting to sport the first new harvests of the year. This gives us a whole new set of options as we work out ways to celebrate this tender season. I told Chef Jerry Pellegrino of Schola Cooking School, that I wanted to see if I could find any recipes for those two stalwarts of the season: spring lamb and spring onions. See omnystudio.com/...

Essentially there are three kinds of catfish: flatheads, channel, and blue. At this point just about any recipe that works for firm white fish will work here. Let's take a look at a basic fried catfish recipe. See omnystudio.com/listener for privacy information.

Maryland's farms are just about ready to start cranking out good fresh food this spring, and very quickly we're going to be washed away in a food avalanche. Since we can't possibly eat everything we'd like to buy, we have to have a plan B. There's no better expert than Chef JP of Schola Cooking School, and he says it's never to early to start thinking about preserving the bounty. See omnystudio.co...

Al and Jerry give two ideas for what to do with spinach: creamed spinach and spinach ravioli. See omnystudio.com/listener for privacy information.

Al and Jerry give some winter tapas recipes. See omnystudio.com/listener for privacy information.

Here are some recipes that Jerry and Amy use at Schola Cooking School whenever it's Moroccan night. See omnystudio.com/listener for privacy information.

A few weeks ago we offered our listeners a long list of handy holiday gifts for home cooks. One of our suggestions was the new sous vide systems that use a submersible wand to handle the temperature control side of things. So guess what? I ended up getting one for Christmas, and I've already used it a couple times. With Chef Jerry Pellegrino of Schola Cooking School at my side with advice, I am co...

How are those New Year's Resolutions going? I wonder how many of our promises involve food? Lose weight, cut down on this and that, eat fewer snacks. Maintaining a healthy diet is a fantastic way to contribute to your health, and Chef Jerry Pellegrino has noticed, once a new approach to eating sets into your lifestyle, it becomes a habit and pretty easy to stick to. See omnystudio.com/listener for...

The first few weeks of the New Year are a perfect time for dining with friends. To make your dinners a little more festive you can dress up your desserts by whipping up a few creative tarts and pies. Chef Jerry Pellegrino has some great ideas. See omnystudio.com/listener for privacy information.

We've been talking a lot about holiday traditions this month, and one of the most ancient is a little treat called Plum Pudding. Making a proper Plum Pudding involves a few techniques that most Americans aren't familiar with. But we've got you covered. See omnystudio.com/listener for privacy information.

Kids all over love this time of year, with the presents, the holidays, the cookies, it's all dreamland. One of the perennial props for this time of year is a project that you can take on with your kids. In Chef Jerry Pellegrino's opinion, nothing says winter holidays like a Gingerbread House. See omnystudio.com/listener for privacy information.

Yorkshire Pudding See omnystudio.com/listener for privacy information.

Holiday Gift Guide See omnystudio.com/listener for privacy information.