- 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
Sooner or later, whether it's during a Caribbean vacation or a City Fair, you're going to come across a stand selling Jamaican Jerk food. Putting aside the obvious bad jokes, a dish like Jerk Chicken can be a real eye opener. We decided to look into this very old approach to seasoning and see what we could find out. And first of all, we realized that Jamaican Jerk recipes are not for the timid palates of the world.
If you don't have your grill set up yet, you still have a few days left before you'll be facing misdemeanor charges from the Food Police. Grilling on the 4th of July is about as American as it gets, and our very own Grill Master Jerry Pellegrino of Corks Restaurant gives us some fantastic tips.
Rhubarb is a funny kind of vegetable. Although it is famously bitter, it is almost always used in desserts. The bottom part of the plant is a lot like scarlet celery, the top, like a fern. And oh yes, the top part is poisonous, so they say. Many people confess that early bad experiences with rhubarb kept them away from it.
Last week Al told you about a marvelous little restaurant he found on the Caribbean island of St.
A few weeks ago Al was lucky enough to spend 9 days on the island of St. Martin in the Caribbean. The island is known for its high caliber of gastronomy, which is a great attraction. He found a marvelous little restaurant in the town of Grand Case called L'Estaminet, which absolutely delighted him. Al ate there three nights in a row, and had enjoyable chats with the owners Carole Dutil (front of the house) and Chef Una Urfalinno. (Go to www.estaminet-sxm.com for info.)
Last week we talked about the start of outdoor grilling season, and today we'd like to continue the theme by talking about a technique that can really magnify the flavors of any kind of meat or fish you throw on the barbie. We're talking about rubs, and although you can buy them, they are fun to make. They are nothing more than a mélange of dried, powdered ingredients including salts, peppers spices, herbs, sugars, and of course, prized family secret ingredients.
Although you can just throw your steak onto the grill, it's often not a bad idea to accent the flavor wi
If you haven't noticed, it's getting rather warm out there, and I can imagine any number of you are eyeing you grill. Your timing is perfect, because grilling season is upon us.
A few weeks ago, during Passover, Al's wonderful neighbors Bill and Sara invited him to their home for a Seder. Having been raised a white bread suburban Presbyterian, it was a wonderful experience for him. The hosts and guests made Al feel very much at home, and since Sara is one of the best cooks we know, the table was covered with delicious food that is traditional for this feast.
One of the best things we came across were Sara's zucchini latkes, and that got us to thinking. What else would work? Of course, the latke is most closely associated w
One of the first recipes my father taught me was how to make French Toast, something both my parents loved. It's one of the nicest treats you can whip up, and it is also one of the easiest, plus it has the benefit of being very child friendly.
French toast does have roots in France, where it is known as "pain perdu" or lost bread, a reference to its staleness. The idea was to simply revive the bread with a soak of eggs and milk, then fry it up. Oddly enough, the old French name was "Pain Romana", referring even further back, to Rome. Given the simplic
Every time I turn on one of those hellfire and brimstone reality cooking shows, someone is making a mess of risotto for two hundred in something like eight minutes! This has always struck me as odd, because I have always viewed risotto as being one of those dishes that repays an investment in time. Jerry was happy to set us straight.
1. Time: Good risotto takes at least a half hour to make, possibly longer.