Radio Kitchen

Long, long ago when I started saving money and making a few tiny investments I heard that people would invest in… get ready… “pork bellies”. I kid you not. I simply didn’t get it, but it was true. Then, much later I learned that the chefs on TV were cooking with… pork bellies. So, I asked Chef Jerry Pellegrino to explain what they’re talking about.

I remember talking with the renowned food educator Anne Willan about getting people interested in cooking. Suppose you were, she said, somebody who never ever lifted up a rolling pin or a carving knife, you could start with something very basic and useful: making a vinaigrette. In retrospect Chef Jerry Pellegrino thinks she was 100% right. “I can’t think of a simpler recipe to make, and it has the...

There are times when we want our food to be hot and crunchy, and at other times nice and chewy. And then sometimes we want everything as creamy as can be. And how do we do that? We use crème fraiche… or yogurt… or ricotta… or other things. Chef Jerry Pellegrino explained the differences and when do we use which?

They’re nobody’s first choice for a cooking ingredient, but they deserve much more respect. I’m talking about lentils, one of the very healthiest foods out there, and when well-prepared, one of the tastiest. And Chef Jerry Pellegrino was eager to tell us why he loves lentils.

The first time I was in the South of France, I had the pleasure of visiting the huge food market in Avignon. Talk about a kid in a candy store! Cheeses, cured meats, artisan bread, legendary wine and barrel after barrel of more olives than I knew existed. And as Chef Jerry Pellegrino explains it, the story of olives is a very old one indeed.

I don’t really intend to, but I’d say about half the dinners I eat are actually vegetarian. And for full-time as well as part-time vegetarians, Spring is a fabulous season. Chef Jerry Pellegrino will tell you the options are nearly endless.

When I was a kid, I loved seeing the Three Stooges throwing pies in the face of innocent civilians. I really didn’t know what all the white stuff was on the pies, but it was many years later that I connected that wonderful stuff called meringue with that slapstick confection. Chef Jerry Pellegrino tells us it’s not too tough to make a good meringue?

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

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?