- On Air Program Guide
- A Blue View
- Brain Talk
- Cellar Notes
- Choral Arts Classics
- The Environment in Focus
- Gil Sandler’s Baltimore Stories
- Humanities Connection
- Maryland Morning with Sheilah Kast
- Midday with Dan Rodricks
- The Morning Economic Report
- Radio Kitchen
- The Signal
- Take Five
- Your Maryland
- Public Commentary
- War of 1812 Stories
March 12, 2013 #1125 Shallots
Years ago, I was taking a cooking class down at the Tilghman Island Inn, and Chef David McCallum said one of his favorite secret ingredients was a jar of minced shallots. He would throw them into nearly every savory dish he made to give it that little "professional" touch as he put it. Chef Jerry Pellegrino of The Waterfront Kitchen agrees, he may have been onto something there.
March 5, 2013 #1124 Hot Potato
For my money, there are few things as wonderfully indulgent as a big old baked potato, generously dressed with butter. I know there are some health implications here, and actually I have been using low fat butter substitutes lately. But you get the point. Jerry prefers that you cover that potato with sour cream and garnish with chopped scallions, which is a true classic. But any way you slice it, the baked potato is delicious.
February 26, 2013 #1123 French Onion Soup
When I was a kid, I saw a movie called Irma La Douce, a romantic comedy set in turn of the century Paris. One early scene depicted hordes of formally attired folks sitting around the tables of a greasy spoon cafe sipping hot bowls of French Onion Soup in the early morning. At the age of 14, I couldn't figure it out the allure, but now I know.
February 19, 2013 #1122 Feeling Chili?
When we had the Super Bowl a few weeks ago, I renewed an annual tradition by making my own recipe for Super Bowl Chili, and it was a hit. I don't think I've ever made it the same way twice, but it always seems to work out just fine. I think that's because I have a secret trick...and Jerry Pellegrino of Waterfront Kitchen agrees that everyone who is serious about chili has a secret trick...or two.
February 12, 2013 #1121 Fondue for Valentine's Day
With Valentine's Day coming up on Thursday, there's just enough time to get the fixings for a delightful dinner with your honey. Now instead of proposing the usual two or three course meal, we thought we would suggest something a little off the beaten path, and that would be fondue. We think everybody knows what fondue is, but we'd bet not a whole lot of people try it.
February 5, 2013 #1120 The Raw Truth: Tartars and Carpaccios
One of the traditions in the Spoler family, while I was growing up, was my Father's favorite snack on election nights. He would get some raw ground beef and some pumpernickel bread, some onions and some mustard, and have a feast. I thought it was appalling. I was 12; what did I know? In retrospect, it would seem my old Dad was onto something!
January 29, 2013 #1119 The Amazing Egg
Something as simple as boiling an egg can end up being a little problematical. But Chef Jerry Pellegrino of Waterfront Kitchen has given it some thought and has come up with a foolproof method of producing the perfect hard-boiled egg.
January 22, 2013 #1118 Epicurious Cookbook
Quite often when Al and Jerry are researching a topic for Radio Kitchen, they go online and head for Epicurious, the venerable recipe data base that has been serving the public since 1995. As an online service, Epicurious has resisted doing anything non-digital, until now. But due to popular demand, they have decided to do an Old School publication, "The Epicurious Cookbook."
January 8, 2013 # 1116 Women's Industrial Restaurant
Last month on December 7th, we not only observed Pearl Harbor Day, we here in Baltimore celebrated the anniversary of a beloved institution: the restaurant at the Women's Industrial Exchange marked its first anniversary under new management. We invited Irene Smith, the head honcho of the Women's Industrial Kitchen to be our guest.