Henry Hong

Great Sandwiches We Have Known: with John Shields of Gertrude’s and Henry Hong of The Waterfront Kitchen, plus author Hirsch Goldberg, who has chronicled an old Baltimore family and their famous deli. Goldberg is the author of "It All Started with a Deli: The Attmans of Lombard Street."

Special guest Donna Crivello of Donna's cafes and coffee bars joins John Shields of Gertrudes and Henry Hong of Wasterfront Kitchen to discuss the secrets of baking bread and other doughy delights.

Just in time for a blustery, cold weekend we devote the entire hour to one-pot meals -- delicious and flavor-filled creations, from stews to gumbos to casseroles. Chefs Henry Hong and John Shields teach us the joys and simplicity of a slow-cooker (in the morning, you toss a bunch of ingredients that simmer all day; at night, you enjoy a delectable, satisfying meal.) And what playoff game would be complete without some chili? Recipes, tips and fun with two entertaining chefs who will keep you warm and limit your pot-washing.

Nancy Baggett, Maryland-based culinary commentator and cookbook author, joins John Shields and Henry Hong for a radio bake-off of favorite holiday cookies. Baggett is the author, most recently, of Simply Sensational Cookies and recently solved a "Lost Recipes" mystery for NPR's All Things Considered. John Shields is owner of Gertrude's and Henry Hong the manager of Waterfront Kitchen. They join us monthly for Midday Eats.

Food that simmers: With the fall weather turning crisp, tips on one-pot cooking, and soup and stew recipes from Henry Hong, chef, food writer and manager at Waterfront Kitchen in Fells Point, and John Shields, chef and owner of Gertrude’s Restaurant in the Baltimore Museum of Art.

Jonagold, Gala, Honeycrisp, McIntosh, Granny Smith, Pink lady, Braeburn -- at the height of the apple harvest, there are so many varieties to choose from. What grows in Maryland, the best orchards to visit, and what to do with your bounty: recipes for savory and sweet apple-based dishes, with Henry Hong, chef, food writer and manager at Waterfront Kitchen in Fells Point, and John Shields, chef and owner of Gertrude’s Restaurant in the Baltimore Museum of Art.

Football is back, and so is the tailgating season. Chefs Henry Hong and John Shields have terrific tailgate recipes, and we invite listeners to tell us what they're cooking on game day. What was the most elaborate tailgate you’ve ever seen? What Maryland fans throw the best tailgates? And forget beer, what’s the best tailgate cocktail?

Opa! Greek food is on the menu for this edition of Midday Eats with Hong & Shields. Chefs Henry Hong and John Shields talk gyros, souvlaki, pita, spanakopita, baklava and more. Where can you find the best greek food in Baltimore? And how, for the life of Zeus, do you pronounce “gyro” anyway? Guest host: Melody Simmons

So far, this summer has been a scorcher. And what better way to cool down than with frozen treats? Chefs Henry Hong and John Shields return for a look at popsicles, ice cream and (what else?) snowballs.  Tips for making icy pops and ice cream. Special guest: Nathalie Jordi, co-owner of People's Pops, a New York-based producer of gourmet frozen treats.

Midday Eats with Hong & Shields Diners Deluxe: what makes a diner a diner and a great one great, with Suzanne Loudermilk senior editor of Baltimore Magazine. Original airdate 04/13/12