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Radio Kitchen

  • With Thanksgiving looming large this week, I thought that we might try to come up with an alternative menu that would take advantage of local food that is currently available in the market. Our co-host doesn't really care for a turkey dinner, so to honor Chef Jerry Pellegrino, I've put together an Autumn menu for this week's big feast that features four courses.
  • Last week we gave you a useful little show chock full of ideas for using all that summer produce that is piling up around us. And this week we'll do it some more.
  • We are most definitely in a transition period at the local markets. Summer produce is phasing out and autumn crops are coming in. One of my favorite things to look for are the winter squashes, those long lived vegetables that are so versatile and so tasty. And Chef Jerry Pellegrino is also a big fan. His advice: treat them like sweet potatoes. Here are a few recipes Jerry has come up with, including a tempting dish from Italy that I can't wait to try.
  • With a touch of autumn coolness in the air, it's not much of a problem to spend some time in a nice warm kitchen doing a little baking. Our friend Chef Jerry Pellegrino is laying out his plans for some baking projects.
  • Last week we talked about using pumpkins for assorted savory dishes. This week I want to take the pumpkin pie as a point of departure and talk about some dessert ideas you can try at home. As Chef Jerry Pellegrino will tell you, the first place to start is with the filling.
  • Last year at this time I had a revelation. I discovered the Cinderella pumpkin, a heritage breed that boasts the highest sugar content of any pumpkin. The pumpkin itself is large, and is shaped like Cinderella’s carriage without the wheels. And Chef Jerry Pellegrino knows this variety and can confirm that it is one of the best for cooking.
  • Somewhere along the line I picked up the British taste for baked beans on toast. While enjoying this indulgence the other day it occurred to me that I enjoyed beans any number of ways. Beans are certainly one of the easiest ingredients in the world to work with. And they are very healthy too.
  • As the sun slips below the yardarm all over Maryland these days, the siren call of a cold, refreshing adult beverage sounds loud and clear. Cocktails have made a big comeback, and aficionados keep their liquor cabinets well stocked with all manner of exotic ingredients.
  • About ten years ago heirloom tomatoes burst upon the scene and ever since then our salads and dinner plates have benefitted from their variety and uniqueness. But tomatoes aren't the only vegetable that has restored its venerable ancestors. Chef Jerry Pellegrino is pleased to present a whole bevy of heirloom summer squash.
  • I'm so happy to report that we are up to our ears in local corn these days. It's hard to beat fresh picked corn with its plump, flavorful kernels. Everyone undoubtedly has their own favorite way of preparing it, but not many people know the secrets of preserving corn for off-season eating.