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.
Check out the gallery from our At The Table event
Latest Episodes
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One of the simplest foods we have is also one of the best-liked and most useful. Butter has been around a very long time, and it’s no surprise that over the millennia we’ve figured out a million ways to use it. So we asked Chef Jerry Pellegrino, just what exactly is butter and what can we do with it? -
With all the delicious red wine we’ve been drinking this winter, it’s always nice to have a little cheese on hand to top off the meal. While I do have lots of favorites, I have to admit that few things go with red wine as well as blue cheese. Chef Jerry Pellegrino told me, blue cheese is one of the more complicated cheeses to produce. -
As winter slowly slips away, a lot of us are looking for ways to keep from going crazy during these final weeks of cold and darkness. One traditional outlet has been bread-baking. Chef Jerry Pellegrino recommends quick breads. -
The original version of goulash was created in the frozen fields of Medieval Hungary when hard-working shepherds, known as “goulyas” created a simple stew out of beef and onions. And as Chef Jerry Pellegrino will tell you, this is a simple enough dish, but when a spice called paprika arrived on the scene it was transformed into the dish we know today. -
I don’t think I ever get tired of eating chicken. One day it might be fried chicken for lunch, then next it’s a Moroccan chicken and couscous casserole for dinner. But Chef Jerry Pellegrino tell me, good old fashioned store-bought chicken is only the tip of the iceberg. The whole world of poultry is a pretty interesting place. -
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With Valentine’s Day rolling around again in a couple of days, like many people I’m going shopping for chocolate for my wife. Standing in front of the counter at Wockenfuss, I’m always amazed by the sheer variety of chocolates available. And as Chef Jerry Pellegrino has suggested, you could say that chocolate is a romance unto itself. -
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As long as there has been a winter-time people have looked to beef up their meals with hearty ingredients and steaming pots of comfort food. And Chef Jerry Pellegrino, nothing fits that bill better than a good old fashioned beef stew. Fortunately, there is more than one way to whip this up.
