The Kitchen Counter - Home Cooking Tips and Inspiration

No matter the skill or passion a home cook has, at one point or another they will have to wrestle with burnout. Maybe exhaustion has set in and you don't have the energy to cook. Perhaps you are just bored of cooking the same old dinners. On today's episode we'll chat with Margaux Laskey of the New York Times about easy recipes for peak burnout, and then we'll take a look at some listener ideas to...

In today's episode my friend Alice Carbone Tench stops by to talk about her approach to plant-based Italian cooking, her love for peperonata and other Italian favorites, and her new cookbook "Eating Again: The Food That Healed Me." https://kitchencounterpodcast.com/206 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencou...

Spring is around the corner so it's time to shift our focus to some of the seasonal produce that will be soon be heading our way. March through May is peak time for artichokes, so today we take a look at the edible thistle that might be a mystery for many home cooks. We'll learn about the different parts of the vegetable, how to prep them, and a couple of methods for cooking fresh artichokes. http...

On today's smorgasbord we talk about the Sumo Citrus, cooking with bacon grease, and making an easy sauce with dried chiles. We also hear from our friends at SoFAB with a new segment called "Meat and Three." For show notes on this episode, https://kitchencounterpodcast.com/204 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/ki...

On today's episode we dig into the wide world of root vegetables. We'll explore the difference between the varieties of root vegetables, including tubers and rhizomes, and some common culinary uses. We also have a recipe for a delicious honey roasted parsnip and celeriac puree! So rustle up some rutabagas, track down some turnips, and have some fun! For show notes on this episode, https://kitchenc...

Welcome to 2022! On today's smorgasbord episode we talk about preserving lemons, recipes from Africa, and cooking prompts to get our creativity flowing. We also cover a few show updates and some fun things to keep your eye out for. For show notes on this episode, https://kitchencounterpodcast.com/202 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: http...

We are deep into December, which means we are in full on holiday mode here at TKC headquarters. What better way to enjoy some holiday podcast goodness than by inviting some friends by to share a few recipe ideas? We'll visit Yewande Komolafe and learn about her hibiscus-spiraled ginger cookies. Then it's off to New Orleans with Bryan Dias to talk mulled wine and Liz Williams to share a secret-not-...

Today on the show fifth-generation chicken keeper and all-around egg expert Lisa Steele joins me to crack open the essentials that every home cook should know about eggs. Lisa is passionate about eggs (and chickens) and runs the excellent website Fresh Eggs Daily and her new "The Fresh Eggs Daily Cookbook" comes out in February of 2022. So grab a glass of eggnog and settle in for some chat about o...

It's almost Thanksgiving in the U.S. It's a big day for home cooks--maybe the biggest. While there are already a thousand articles, podcast episodes, and YouTube videos on the subject (not to mention a gazillion recipes), I think it's a good idea to grab a cup of coffee or tea, relax before the stress of the day, and cover a few pointers on making your dinner a success. We'll also dive into some t...

On today's episode, award winning chef, writer, television personality Andrew Zimmern stops by to talk about every home cook's love/hate relationship with their freezers. While for some the freezer represents the potential for a great meal, for many it is a source of mystery, wasted food, and even anxiety. Andrew brings some advice for home cooks looking to make the most of their freezers. For sho...

It's Fall and there are apples a-plenty. One quick trip to the local orchard yielded more apples that I honestly know what to do with, and we eat a lot of apples. So what better to do than dust off our pastry dough recipe and put together a rustic galette with some fresh picked Granny Smiths? Pair that with an easy homemade caramel sauce, and you are ready to tackle sweater weather. Who needs pump...

Sarah Gonzalez stops by The Kitchen Counter today to talk about her excellent new baking cookbook "Baking with the Bread Lady: 100 Delicious Recipes You Can Master at Home." Many of Sarah's recipes feel like they came right out of Grandma's kitchen (indeed, many do come from her extensive collection of family recipes). This is comfort baking 101 with not only a great selection of bread recipes, bu...

Sometimes you just need some new flavors to put to work in your regular cooking routine. On today's episode we take a quick trip around the world to look at four distinct and powerful flavors: Gremolata from Italy, Harissa from Tunisia, Black Bean Garlic Sauce from China, and Achiote from Mexico. For complete show notes on this episode, https://kitchencounterpodcast.com/195 Connect with the show a...

On today's smorgasbord episode we take a look at the difference between bananas and plantains, talk about my favorite pan for college students, freezing soups, kicking up the flavor in semi-homemade meals and more! For complete show notes on this episode, https://kitchencounterpodcast.com/194 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www....

Today on the show my friend Bryan Dias of the NOLA Drinks Show stops by to talk about that most Caribbean of spirits: Rum. It would be easy to get lost in a deep dive on this subject, so instead we settle for a snorkel around the reef of rum history, varieties, cocktails and kitchen uses. So pull up a stool, pour a tot of your favorite killdevil, and listen on as we explore the wide world of rum....

On today's Smorgasbord episode I check in with Tejal Rao of the New York Times on her new Veggie newsletter project, share some S'mores Blossom Cookies, talk about sourcing spices, and more! For complete show notes on this episode, https://kitchencounterpodcast.com/192 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencou...

The beginning of August officially signals the dog days of summer here in Oregon. While there are fewer prettier places this time of year, I do find myself drifting away with thoughts of vacation and faraway places. One of my favorites is the Caribbean. Since I can't go right now, I'll do the next best thing and cook up some flavors to transport me there. So fire up the grill, grab some allspice a...

Today on the show I sit down with my brother Randy and we compare notes on our test cook of three popular Beyond Meat products: breakfast sausages, Hot Italian sausages, and Beyond Beef. For complete show notes on this episode, visit https://kitchencounterpodcast.com/190 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchenc...

I love food and cooking, and I love history. It's my lucky day because Max Miller is stopping by the show to talk about how he recreates historic recipes for his excellent YouTube channel Tasting History . Whether it's diving deep into ancient Roman condiments like Garum or exploring the origins of Adobo, Max delivers witty insights into both recipes and the people who ate them from throughout his...

Today on the show Mark Bittman stops by to talk about his fantastic new podcast "Food with Mark Bittman." We also hit upon a range of other interesting topics, including why documentaries like "High on the Hog" are important to home cooks, some tips on getting more vegetables on the grill, why knife skills are BS, and which vegetables he thinks need to see more love. For complete show notes on thi...

Summer is coming, and along with that, grilling season. Everyone who has ever tended the fire in a backyard cookout knows that it's a fine line between serving your guests a juicy and perfectly cooked chicken breast or a chewy and chalky hunk of bird. On today's episode we'll take a look at brining; a technique that can help combat dried out meat, pork, poultry and seafood. For complete show notes...

On today's Smorgasbord episode we check out a great Chili Colorado recipe, share some listener questions, talk about the great book (and Netflix series) High on the Hog, and more! For complete show notes on this episode, visit  https://kitchencounterpodcast.com/186 Connect with the show at: Facebook:  https://www.facebook.com/kitchencounterpodcast Twitter:  @TKCpodcast Email:  feedback@kitchencoun...

On today's episode we tackle one of the fundamental concepts in cooking: emulsions. A good emulsion is the the key to dozens of common recipes including mayonnaise, Hollandaise sauce, peanut butter, whipped cream, and of course vinaigrettes. Because they are the easiest emulsion to master, we'll spend some time talking about methods and recipes for vinaigrettes. For complete show notes on this epi...

On today's episode, Sena and Rich Wheeler of Sena Sea return to teach me all about the that most magnificent of red-fleshed fish, the Copper River Salmon. What exactly is a Copper River Salmon, why are they different than other salmon, and what are some tips for preparing them? We'll cover all that and more as we head to the delta of the Copper River in Alaska. For complete show notes on this epis...

A quick update on The Kitchen Counter Podcast joining the Nitty Grits Podcast Network .