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Radio Kitchen
Tuesdays 8:45 am

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

Hosts Al Spoler and Chef Jerry Pellegrino of the Schola Cooking School, offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen.

Archive Prior to 2014

Latest Episodes
  • Over the years I've tried to incorporate more and more seafood into my diet, and despite not being very adept at cooking fish, I do try. What often saves the dish is the sauce that I whip up...something I'm a little better at. And as I joked with Chef Jerry Pellegrino, what's sauce for the goose isn't necessarily sauce for the grouper.
  • I have to admit that the warmer weather and the abundance of fresh food at the market have given me quite an appetite. Lucky for me there is a dish that not only incorporates all that is good about spring, it actually incorporates the word itself. Chef Jerry Pellegrino is proud to say, it's a gift the Italian language has given to the world: primavera. But in point of fact, it's a dish that doesn't even exist in Italy.
  • One of my favorite vegetables is tremendously useful, totally tasty, and sadly overlooked. In a professional kitchen it is a ubiquitous standby, and it shows up everywhere, often without you knowing about it. And Chef Jerry Pellegrino will tell you, he wouldn't want to live without the humble little shallot.
  • There are many emblems of spring: crocus, daffodils, Easter bunnies and chocolate eggs. But for foodies all over town the true first sign of spring is the asparagus.
  • You don't have to look too closely to see smiles on the faces of Maryland farmers. A visit to your favorite farmers market will show you all you need to know: table after table of fresh produce and protein. We've had a nice spring with just enough warmth and a fair amount of rain, so, Chef Jerry Pellegrino says, it's a great time for Marylanders to go shopping.
  • Maybe it's a guy thing: it's late afternoon and you'd love to have a snack, but a cookie or two doesn't appeal. You start thinking and then the image of a handful of beef jerky pops into your head and you gotta have it. As Chef Jerry Pellegrino has told me, if you had planned ahead you could have easily whipped up a mess of beef jerky all by yourself.
  • Spring is officially here and as the garden soil starts to warm up, our thoughts are turning to planting for the coming season. For sure our local farmers markets will come through with all sorts of novel and tempting produce, but there's nothing wrong with you and me filling in the blanks with some useful ideas of our own.
  • With spring here it's not too early to start planning what to do with all those fresh vegetables. I was faced with this dilemma this past week, and I hit upon a very attractive idea that worked quite well. Chef Jerry Pellegrino, inspired me to whip up some tempura, that perfect blend of crunch and fresh flavor.
  • As spring approaches, a look at the hottest food trends.
  • I was watching a British baking show the other day, and they kept referring to putting something in the oven “to grill.” Hold on, I thought, what are they…