Radio Kitchen
Thursdays at 2:34 p.m.
Every Thursday afternoon at 2:34 p.m. WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.
Hosts Al Spoler and Chef Jerry Pellegrino offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen. Jerry Pellegrino is currently owner of Strickland Hollow Farm, a cider apple farm, distillery and event space in Meridale, New York, tucked into the Catskill Mountains. Radio Kitchen is sponsored by Liberty Delight Farms.
Check out the gallery from our At The Table event
Latest Episodes
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The Ravens sketchy start to the season notwithstanding, I’m really glad football is back in town. One of the best parts of our football traditions is the Tailgate Party and all the tasty things we get to gobble down. And Chef JP well knows, high on the list of Tailgate standouts are sausages fired up on the grill. -
Ahhh.Feel that chill in the air?Remember how blazing hot it was just a few weeks ago?Autumn is here and we’re all feeling refreshed and invigorated and ready for a change of pace.I recommend that perhaps you should go rummaging through the basement and dig out that relic from long ago, the fondue pot, because the time has come for a little bubbling cheese and a cold glass of wine. -
When I go shopping at the farmers market I almost always drawn to the stands that have the eggplants, because these days they come in such an amazing range of colors and shapes. And Chef Jerry Pellegrino told me, it used to be that people shied away from cooking eggplant, but we seem to be making some progress on that front. -
If we’re talking “entry level” proteins, it’s hard to get more basic than ground beef. It’s one of those products that exists as an after-thought; it’s what you get after all the other good stuff has been cut up and packaged. But Chef Jerry Pellegrino will tell you, ground beef is still a worthy subject for discussion because it is so versatile. -
One of my favorite meat dishes is pork chops, often with sauerkraut and sautéed apples. Now as much as I love them, pork chops can be a bit tricky because of all the meats I know, they’re one of the easiest to dry out. -
Of all the vegetables out there, few are as essential as the good old carrot. Simple, basic and indispensable, the carrot is often an unsung hero in thousands of recipes. And Chef Jerry Pellegrino reminds us, carrots may be Bugs Bunny’s favorite snack, but they’re incredibly useful for the rest of us. -
We like to visit various ethnic restaurants quite often and usually my favorite part of the meal is the flat bread with some kind of vegetable spread to smear on it.And as Chef Jerry Pellegrino noted, we here in Maryland are perfectly set up to make our own spreads at home. -
I’m willing to bet that a lot of us had a Mom or Grandmom, or special aunt who liked nothing more than pulling out that big old cast iron skillet and whipping up something totally amazing. And Chef Jerry Pellegrino will confess he has had a chance to tuck into more than a few summer desserts that were cooked up in those skillets. Jerry offers these thoughts. -
Going up and down the aisles at the market these days is a tad overwhelming. For instance, look at all the cucumbers. There’s a million of them available and probably not enough salads in our future to make good use of them. So Chef Jerry Pellegrino has an idea, one of his favorite techniques comes in: making pickles! -
I’m in heaven these days because we are swimming in fresh picked corn. I tend to really load up on corn on the cob during those summer months when we can get it. But Chef Jerry Pellegrino will tell you, corn on the cob is just the start… there’s so much more you can do with fresh Maryland corn. And Chef Jerry Pellegrino offers a primer on using summer corn.
