Radio Kitchen

Making Pickles

Thu, 18 Jun 2026 15:03:00 -0400

I saw a bunch of pickles at the market last weekend, and it occurred to me that pickles accomplish two things. First, they preserve some of our extra produce to use later, and second they add such a kick to any plate you dish out. So I asked Chef Jerry Pellegrino, is pickle-making something any of us could try? His reply: “Of course, nothing could be easier!” Pickling is nothing more than a technique for preserving fresh vegetables and fruit by immersing them in a flavored acidic liquid, most often some kind of vinegar. The vinegar permeates the tissue of the vegetable and prevents rot while influencing the flavor. Unopened, and stabilized, a jar of pickles can last 2-3 years. But once you open the jar you should plan to use it all up in 2-3 months.

New School Bread Baking

Fri, 12 Jun 2026 14:48:00 -0400

For those of you dedicated to baking there really is no off-season. You’ll keep at it all year round. And why not? Since lots of us have become aware of gluten-free baking, we thought it might be a good idea to explore this subject a little more deeply. And Chef Jerry Pellegrino has noticed, America’s baking flour companies have answered the call. For instance the well-respected King Arthur Baking Company developed a product called “Measure for Measure”. The point is, if you try to use safe alternative flours, they need a different system of measuring to get quantity equivalents. One of cup of all-purpose flour does not necessarily translate into one cup of spelt flour So King Arthur concocted blends that mimic the packing quality of all-purpose flour so that you can follow a recipe “measure for measure” and come up with a perfectly baked gluten free product.

Classic Spring Desserts

Mon, 08 Jun 2026 15:57:00 -0400

We’re really starting to see our markets in full swing these days, and a stroll past the produce stalls will fill your head with menus galore. One thing that keeps catching my eye are the strawberries, and Chef Jerry Pellegrino knows quite well, these little red jewels hold a lot of possibilities for Springtime desserts. Here are a few ideas Jerry wants to pass on. Strawberry Shortcake For the biscuits Ingredients 2 cups all-purpose flour 1 cup white sugar 4 teaspoons baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg (Optional) ½ cup cold butter, cubed ⅓ cup milk 1 large egg Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet Sift flour, sugar, baking powder, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; stir into flour mixture until batter is just blended. Drop large spoonfuls of batter and flatten them. Bake in the preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. For the strawberries 2 quarts of fresh strawberries hulled and cut into quarters 2 tablespoons of sugar Mix the sugar with the strawberries in a bowl and let macerate at room temperature for 20 minutes. Place a biscuit on a plate. Liberally spoon on some of the strawberries. Top with fresh whipped cream and another biscuit. Strawberry Rhubarb Crumble For the filling 2 cups strawberries,, quartered 2 cups (about 3/4 pound) rhubarb,, cleaned, ends trimmed, cut into 1/2-inch pieces 1/2 cup granulated sugar 1 & 1/2 tablespoons cornstarch 1/8 teaspoon coarse salt Crumble Topping 3/4 cup all-purpose flour 1/3 cup packed brown sugar 3 tablespoons granulated sugar 1 teaspoon cinnamon 1/8 teaspoon coarse salt 6 tablespoons cold unsalted butter,, cut into small pieces Preheat oven to 375 degrees F with rack in the middle position. Coat a 9×9-inch baking dish with nonstick cooking spray. In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish. For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture. Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes. Let cool for 10-15 minutes. Serve with ice cream or whipped cream! Strawberry Cheesecake Topping • 1 lb strawberries , half diced and half halved • 2 tbsp lemon juice • 1/2 cup white sugar • 1/2 tsp vanilla extract • 1 1/2 tsp cornstarch • 2 tbsp water • 1 tablespoon fresh basil, chopped • 2 tablespoons balsamic syrup Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat. Simmer for 10 minutes until strawberries breakdown. Mix cornflour with water, then add into saucepan and stir. Add halved strawberries and cook for 1 minute to soften. Sauce should be syrupy – remove from stove and cool. Will thicken as it cools. Once cool, stir in the basil and balsamic syrup Spoon onto cheesecake so it’s covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+. Slice and serve with remaining Strawberry Sauce!

Tiramisu

Mon, 08 Jun 2026 15:50:00 -0400

Because Italian cuisine is so popular in the States, you don’t have to travel to “bella Italia” to enjoy its many manifestations. One of the most popular dishes that we have comes at the end of the meal and is a welcome treat. It’s called “tiramisu” and Chef Jerry Pellegrino knows all about it. Tiramisu is a popular no-bake Italian dessert featuring layers of coffee-soaked ladyfingers (savoiardi) and a rich, creamy filling made from mascarpone cheese, eggs, and sugar. It is typically topped with cocoa powder and contains alcohol, such as Marsala wine or rum. The name means "pick me up" in Italian As classic as the dish seems, it only dates back to the 1960’s, specifically to the Veneto region. A restaurant in Treviso called “Le Beccheire” claims that their chef Roberto Linguanotto invented a modern version of a snack popularized in local brothels. Two ways of presenting the dessert include in a deep glass which will show off the layers to advantage, or as a cake of some sort. Inevitably the top layers is dusted with cocoa powder. Although not traditional, you can work bits of fruit into the recipe, especially strawberries and berries. Here is Jerry’s take on tiramisu. Classic Tiramisu 16 oz Mascarpone cheese, cold from the fridge 4 egg yolks ⅔ cup granulated or caster sugar 1 tsp vanilla ¼ tsp salt 1 ½ cup heavy cream, chilled Assembly ingredients: 30-36 ladyfingers 1 ½ cup strong black coffee, room temperature 2 tbsp cocoa powder to dust Directions: 1. Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside 2. In a separate heat-proof bowl, add the egg yolks and ⅔ cup sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy 3. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (once again, do not overmix as the mixture can become grainy) 4. In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix 5. Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture Assembly: Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side) and add a layer of soaked ladyfingers in the bottom of a 8x9.5" rectangular dish Spread on half of the mascarpone cream evenly Repeat with another layer of soaked ladyfingers Top with the remaining mascarpone cream Cover and refrigerate for at least 6 hours, or ideally overnight When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!

Rhubarb

Thu, 14 May 2026 14:35:00 -0400

A trip to the farmers market this time of the year always turns up the Holy Trinity of Spring: strawberries, asparagus, and rhubarb. And of the three, rhubarb is perhaps the one that is most often overlooked. But Chef Jerry Pellegrino thinks we may be doing this distinctive vegetable a disservice.

Edible Flowers

Thu, 07 May 2026 14:35:00 -0400

I happen to be an avid gardener and this year I intend to have a champion garden out back. As much as I love having a wide variety of flowers, there is one category I have never considered planting. And as Chef Jerry Pellegrino points out, a family’s garden isn’t limited to the great outdoors… you can put it on a plate and bring it in for dinner.

Polenta

Fri, 01 May 2026 16:30:00 -0400

We’ve got a bag of corn meal in our pantry that gets used not all that often. But when we do use it, it’s ordinarily for that delicious side dish polenta. As simple as polenta is, it can be amazingly versatile. We wonder what will happen when Chef Jerry Pellegrino gets it in his hands.

All About Pork Shoulder

Thu, 23 Apr 2026 14:35:00 -0400

The warmer Spring weather has us thinking ahead to all the barbecue dinners we want to have this year. While burgers and hot dogs certainly have their place, sometimes we want something a little more substantial. And Chef Jerry Pellegrino has a very solid idea in mind, the good old pork shoulder.

Gluten-free baking

Thu, 16 Apr 2026 14:35:00 -0400

The phrase “gluten-free” has become thoroughly commonplace these days, but what does it mean and who should be paying attention? And if you have to pay attention to it, how do you cook around it? These are questions I think Chef Jerry Pellegrino is prepared to answer, so let’s give a listen.

Spice Blends

Wed, 15 Apr 2026 15:00:00 -0400

I was doing some cooking last weekend and I found myself perusing my spice rack looking for ways to kick up my stew. And I had to ask myself, “how often do I really use all these herbs and spices?” Not often, I had to confess, and then I remembered something Chef Jerry Pellegrino once told me: spice blends are a very efficient way of handling your spices.

Soufflés

Wed, 15 Apr 2026 14:30:00 -0400

Every now and then I feel ambitious in the kitchen and I buckle down to try something a little challenging. One dish that I’ve been able to pull off is the soufflé. And as Chef Jerry Pellegrino has pointed out, a soufflé does need to be made “just so” but no single step is really all that hard.

Butter

Thu, 26 Mar 2026 14:30:00 -0400

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?

Blue Cheese

Thu, 19 Mar 2026 14:30:00 -0400

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.

Quick Breads

Wed, 18 Mar 2026 13:40:00 -0400

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, but even I’ve gotten discouraged by all that proofing and kneading that lead all too often to disappointing results. But Chef Jerry Pellegrino has a counter-proposal: quick breads.

Goulash

Fri, 06 Mar 2026 14:00:00 -0500

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.

Poultry

Thu, 26 Feb 2026 14:35:00 -0500

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.

Lamb Shanks & Ham Hocks

Thu, 19 Feb 2026 14:35:00 -0500

There are two cuts of meat that have nothing to do with steaks or roasts, but are the heart of some of our heartiest meals. We’re talking about ham hocks and lamb shanks. And as I told Chef Jerry Pellegrino, I clearly remember him serving me lamb shanks at Corks, way back in the day, and I was blown away. Jerry recalls them well, because they were a very popular dish.

All About Chocolate

Thu, 12 Feb 2026 14:35:00 -0500

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.

Oatmeal

Thu, 29 Jan 2026 14:30:00 -0500

I've gotten into a healthy habit this winter. At least twice a week I've been having oatmeal for breakfast, and I must say I'm enjoying it. As I asked Chef Jerry Pellegrino, how many variations on oat meal are there?

Porchetta

Thu, 22 Jan 2026 14:30:00 -0500

A couple times in recent weeks I’ve seen a dish on the cooking shows that captures my imagination. It’s called “Porchetta” and yes, it is an Italian specialty. And Chef Jerry Pellegrino is a big fan of this dish. He offered to explain it for us.

Beef Stew

Wed, 21 Jan 2026 13:12:00 -0500

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.

Low-Cal Cooking

Mon, 05 Jan 2026 18:15:00 -0500

‘Tis the season of New Year’s resolutions, and by far the most common is the pledge to lose weight. So to help give you some ideas about how to shed a pound or two, Chef Jerry Pellegrino is going to offer a few helpful tips.

Food Predictions for 2026

Mon, 05 Jan 2026 18:00:00 -0500

As the New Year starts, a lot of people are looking forward, trying to figure out what’s likely to happen. Food lovers are not immune from this. And so Chef Jerry Pellegrino and I are going to look into out crystal ball and try to discern what lies ahead for us and our kitchens.

Jewish Holiday Cookies

Mon, 05 Jan 2026 17:45:00 -0500

As our collective holiday season reaches its climax, it's a great time to consider a few of the traditions that make it so enjoyable. In our Jewish community, this is the time of year when a tasty annual practice comes to the fore: the baking of Jewish holiday cookies. And as Chef Jerry Pellegrino can attest, our Jewish friends have some nice things in store.

Beef Wellington

Mon, 05 Jan 2026 17:30:00 -0500

If you asked me to name the fanciest entrée I could think of, I would probably say, Beef Wellington. This delicious concoction of beef tenderloin wrapped in pastry with other savory additions is a time-proven showstopper. Chef Jerry Pellegrino has told me, making a Beef Wellington is a project, but no single step is particularly difficult.

Potatoes for the Holidays

Mon, 05 Jan 2026 17:00:00 -0500

Try as we might to be creative with our dinner menus over the holidays, there’s no escaping the fact that potatoes are going to appear in one form or another on our tables. And as Chef Jerry Pellegrino reminds us, there are probably a million good ideas out there for how to cook a potato.

Beef Jerky

Mon, 05 Jan 2026 16:32:00 -0500

From time to time (mainly a few weeks before the holidays) I try to lose a little weight in anticipation of the good times to come. One snack that I rely on to get me through my peckish moments is beef jerky. And as Chef Jerry Pellegrino can confirm, we’re lucky that a lot of our local beef farmers are making it now, so it’s easy to find.

Thanksgiving Leftovers

Tue, 02 Dec 2025 10:30:00 -0500

The age-old quandary: what to do with Thanksgiving leftovers. Fortunately there are lots of things you can try, and it doesn’t necessarily mean repeating the dinner dish by dish. So along with Chef Jerry Pellegrino, let’s break down some of the elements we can work with.

Standing Rib Roast for Thanksgiving

Wed, 19 Nov 2025 16:00:00 -0500

It can happen that some of us get a little tired of having roast turkey every single Thanksgiving, as good as it can be. We’ve got a couple weeks to think about it, so I might suggest an entirely different idea. And Chef Jerry Pellegrino, who is always open to new ideas for Thanksgiving, has some thoughts about a good old Standing Rib Roast.

Non-Stick Cookware

Wed, 19 Nov 2025 15:30:00 -0500

‘Tis the season to get cooking and a lot of us will be doing just that in the coming weeks. Over the course of a single generation our approach to stovetop cooking has changed dramatically. And Chef Jerry Pellegrino, it’s hard to overlook the impact of non-stick cookware.

Making the Perfect Vinaigrette

Wed, 19 Nov 2025 15:00:00 -0500

Even though we’re entering a season when we are prone to eating heavier foods, there is always room for a salad. That little bit of green on the plate looks very inviting many times. To enjoy a good salad you need to have a good salad dressing, and Chef Jerry Pellegrino believes, this is where it becomes handy to know how to make a good vinaigrette.

Sausages for Tailgating

Sun, 26 Oct 2025 17:00:00 -0400

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.

Fondue

Fri, 17 Oct 2025 17:00:00 -0400

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.

Eggplant

Fri, 10 Oct 2025 15:00:00 -0400

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Ground Beef

Thu, 02 Oct 2025 17:30:00 -0400

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.

Pork Chops

Thu, 25 Sep 2025 17:00:00 -0400

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.

Carrots

Sun, 21 Sep 2025 18:00:00 -0400

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.

Vegetable Spreads

Mon, 15 Sep 2025 14:00:00 -0400

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.

Cast Iron Dessert

Sat, 30 Aug 2025 13:34:00 -0400

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.

Pickles

Sat, 23 Aug 2025 17:00:00 -0400

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!

Sweet and Savory Corn

Fri, 15 Aug 2025 14:00:00 -0400

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.

Sweet and Savory Corn

Thu, 14 Aug 2025 18:30:00 -0400

Polenta

Sat, 09 Aug 2025 20:00:00 -0400

I’d like to make the argument that polenta is one of the easiest and most versatile of our side dishes… provided you know a few simple tips. This simple dish made from coarsely ground corn meal and water is a springboard to other things. And as Chef Jerry Pellegrino knows, the first thing to learn is how to keep polenta from getting lumpy.

Sausage on the Grill

Thu, 31 Jul 2025 18:00:00 -0400

When it comes to summertime grilling there are a lot of choices out there. Steaks, burgers, chicken, fish and veggies all come to mind, but there’s one protein that deserves a spot on the grill, and that’s sausages. And Chef Pellegrino will tell you, when it comes to sausages, we’re not hurtin’ for choices.

Sausage on the Grill

Thu, 31 Jul 2025 17:00:00 -0400

Summer Squash

Sat, 26 Jul 2025 16:00:00 -0400

Shopping at the markets these days is pure joy. The produce is rolling in and we are spoiled for choices. One of the most eye-catching veggies out there are the summer squash, the zucchinis, the pattypan’s and all. Chef Jerry Pellegrino would encourage you to be taking advantage of them.

Uncommon Berries

Thu, 17 Jul 2025 19:00:00 -0400

Summertime is great for fruit, and since I try to have fruit every morning for breakfast, I’m always scouting for the best available. Which often brings me to berries, especially blue, black and razz. But Chef Jerry Pellegrino tells me there’s a lot I’m missing.

Mint

Thu, 10 Jul 2025 17:00:00 -0400

Anyone with a backyard garden who has tried growing herbs is familiar with the love-hate relationship we have with mint. That tasty, useful little plant is so easy to appreciate… until is spreads like topsy and tries to take over your garden. But Chef Jerry Pellegrino reminds us, we are blessed to have access to such a prodigious herb.

Pork Bellies

Thu, 03 Jul 2025 18:00:00 -0400

Long, long ago when I started saving money and making a few tiny investments I heard that people would invest in… get ready… “pork bellies”. I kid you not. I simply didn’t get it, but it was true. Then, much later I learned that the chefs on TV were cooking with… pork bellies. So, I asked Chef Jerry Pellegrino to explain what they’re talking about.

Vinaigrette

Thu, 03 Jul 2025 17:00:00 -0400

I remember talking with the renowned food educator Anne Willan about getting people interested in cooking. Suppose you were, she said, somebody who never ever lifted up a rolling pin or a carving knife, you could start with something very basic and useful: making a vinaigrette. In retrospect Chef Jerry Pellegrino thinks she was 100% right. “I can’t think of a simpler recipe to make, and it has the benefit of being 100% usable right away, which means instant gratification.”

Crème Fraiche and Others

Wed, 02 Jul 2025 15:00:00 -0400

There are times when we want our food to be hot and crunchy, and at other times nice and chewy. And then sometimes we want everything as creamy as can be. And how do we do that? We use crème fraiche… or yogurt… or ricotta… or other things. Chef Jerry Pellegrino explained the differences and when do we use which?

Lentils

Tue, 01 Jul 2025 17:00:00 -0400

They’re nobody’s first choice for a cooking ingredient, but they deserve much more respect. I’m talking about lentils, one of the very healthiest foods out there, and when well-prepared, one of the tastiest. And Chef Jerry Pellegrino was eager to tell us why he loves lentils.

Olives

Tue, 17 Jun 2025 18:00:00 -0400

The first time I was in the South of France, I had the pleasure of visiting the huge food market in Avignon. Talk about a kid in a candy store! Cheeses, cured meats, artisan bread, legendary wine and barrel after barrel of more olives than I knew existed. And as Chef Jerry Pellegrino explains it, the story of olives is a very old one indeed.

Vegetarian Prime Time

Tue, 17 Jun 2025 17:00:00 -0400

I don’t really intend to, but I’d say about half the dinners I eat are actually vegetarian. And for full-time as well as part-time vegetarians, Spring is a fabulous season. Chef Jerry Pellegrino will tell you the options are nearly endless.

Meringue

Sun, 15 Jun 2025 17:00:00 -0400

When I was a kid, I loved seeing the Three Stooges throwing pies in the face of innocent civilians. I really didn’t know what all the white stuff was on the pies, but it was many years later that I connected that wonderful stuff called meringue with that slapstick confection. Chef Jerry Pellegrino tells us it’s not too tough to make a good meringue?

Making Gnocchi

Fri, 13 Jun 2025 17:00:00 -0400

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

Making Gnocchi

Fri, 13 Jun 2025 17:00:00 -0400

Making Gnocchi

Fri, 13 Jun 2025 17:00:00 -0400

Making Gnocchi

Fri, 13 Jun 2025 17:00:00 -0400

All About Rice

Wed, 11 Jun 2025 18:00:00 -0400

When it comes to picking a starch for dinner, we usually vacillate between potatoes and rice. There seem to be a million ways to cook potatoes, but rice is a little bit more straightforward. The problem is, I rarely seem to get it just right. Chef Jerry Pellegrino has some ideas on how to prepare a good bowl of rice.

Market Report

Mon, 09 Jun 2025 17:34:00 -0400

When I stepped outside last weekend, I was gratified to feel warmth in the air and sunshine in the skies: beautiful Spring weather. And so it was with great eagerness I made my way to the Baltimore Farmers Market under the expressway to see what our farmers have come up with. And as I told Chef Jerry Pellegrino, the joint was jumpin’.

Vegetable Primetime

Mon, 02 Jun 2025 16:56:00 -0400

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino celebrate the vibrant world of vegetables during their peak season. They delve into the array of fresh, local produce available at Maryland's farmers markets, discussing the flavors, textures, and culinary possibilities of seasonal vegetables. From leafy greens to root vegetables, the duo offers insights on selecting the best produce and shares tips on preparation methods to enhance their natural tastes. Whether you're a seasoned cook or just beginning to explore plant-based dishes, this episode provides inspiration and practical advice for making the most of the vegetable bounty.

Meringue

Mon, 02 Jun 2025 15:53:00 -0400

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino delve into the art of meringue, exploring its various types and culinary applications. They discuss the distinctions between French, Swiss, and Italian meringues, highlighting the unique preparation methods and ideal uses for each. Listeners gain insights into achieving the perfect texture—be it crisp, chewy, or silky—and learn how to incorporate meringue into desserts like pavlovas, lemon meringue pies, and delicate cookies. The episode also offers practical tips on whipping egg whites to stiff peaks, stabilizing meringue with ingredients like cream of tartar, and avoiding common pitfalls. Whether you're a seasoned baker or a curious novice, this episode provides valuable guidance on mastering this versatile and elegant dessert component.

Making Gnocchi

Mon, 02 Jun 2025 15:50:00 -0400

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino delve into the art of making gnocchi from scratch. They guide listeners through the process of crafting these tender, pillowy dumplings, emphasizing the importance of using the right type of potatoes and achieving the perfect dough consistency. The duo also shares tips on shaping techniques and discusses various sauce pairings to complement the delicate texture of homemade gnocchi. Whether you're a seasoned cook or a kitchen novice, this episode offers valuable insights into creating this classic Italian dish at home.

All About Rice

Mon, 02 Jun 2025 14:45:00 -0400

In the "All About Rice" episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino explore the diverse world of rice, delving into its various types and culinary uses. They discuss the distinctions between long, medium, and short grain varieties, highlighting how each is suited to specific dishes—such as using long grain rice for pilaf, medium grain for risotto or paella, and short grain for sushi or rice pudding. The episode also touches on the nutritional differences between brown and white rice, noting that brown rice retains more nutrients due to its intact hull but requires longer cooking times. Additionally, they clarify that wild rice, while similar in preparation, is actually a different species altogether. Listeners are treated to practical cooking tips and recipes, including a flavorful rice pilaf that showcases the versatility of this global staple.

Market Report

Mon, 02 Jun 2025 14:30:00 -0400

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino deliver a fresh Market Report, highlighting the best of what’s in season at local farmers markets. From crisp vegetables and vibrant flowers to savory sausages and specialty produce, the show celebrates the abundance and diversity of regional ingredients. Whether you’re planning a cozy fall meal or just love browsing fresh market finds, this episode offers inspiration and insights for making the most of the season’s bounty.

French Toast

Tue, 29 Apr 2025 16:55:00 -0400

Golden, crispy, and custardy—French toast is a breakfast classic with endless possibilities. In this episode of Radio Kitchen, we whisk through the history, technique, and tasty variations of this beloved dish, from traditional styles to creative twists that turn stale bread into something truly spectacular.

Coffee Cakes

Tue, 29 Apr 2025 16:40:00 -0400

Perfect for breakfast, brunch, or an afternoon treat, coffee cakes are the sweet companion to your favorite cup of joe. In this episode of Radio Kitchen, we dive into the delicious world of coffee cakes—talking textures, toppings, and time-tested recipes that bring comfort and joy in every bite.

Spring Lamb

Tue, 29 Apr 2025 16:25:00 -0400

Tender, flavorful, and full of seasonal charm—spring lamb is a culinary favorite this time of year. In this episode of Radio Kitchen, we explore what makes spring lamb so special, how to select the best cuts, and share some simple, delicious ways to bring this springtime staple to your table.

Rotisserie Cooking

Tue, 29 Apr 2025 14:56:00 -0400

Slow-spinning and flavor-packed, rotisserie cooking brings out the best in everything from whole chickens to roasted vegetables. In this episode of Radio Kitchen, we turn up the heat on this timeless technique—exploring equipment, seasonings, and tips for achieving that perfectly crisp, juicy result right at home.

Uncommon Herbs

Thu, 27 Mar 2025 14:34:00 -0400

Spring is officially here, and all sorts of little green things are poking their heads up through the soil. Among the daffodils and crocus are the tender little tops of herbs that are making an early arrival.

Spinach

Thu, 20 Mar 2025 14:34:00 -0400

With our long-awaited Springtime finally at hand, it’s a good time to mentally shift gears and begin to cook a little differently. Various foods that we haven’t had access to all winter long are now available, and Chef Jerry Pellegrino will tell you that spinach is leading the parade.

Using Gelatin

Thu, 13 Mar 2025 14:54:00 -0400

Cooking is filled with all sorts of little tricks and hacks that can give you a better finished product. One of the most useful, but perhaps trickiest to master is using gelatin. So, we asked Chef Jerry Pellegrino, what are some of the most important things to know about cooking with gelatin?

Home-made Pâté de Campagne

Thu, 06 Mar 2025 14:34:00 -0500

There always seems to be a lot of dinner parties and get-togethers in the winter months. People like to sit around munching on appetizers before dinner, and usually one of the most popular is a pâté of some kind. Chef Jerry Pellegrino will tell you, as good as they are, they are something we can have fun making at home for ourselves.

Jerry’s Favorite Steak Cuts

Thu, 27 Feb 2025 14:34:00 -0500

For those of us who love a good steak, our list of go-to cuts is pretty short: New York strip, rib-eye, and sirloin rule the roost. But Chef Jerry Pellegrino would encourage folks to try out a few of the less well-known cuts. Al has embraced them and has been happy to widen his repertoire.

Winter Salads

Thu, 20 Feb 2025 14:24:00 -0500

This time of year, it’s easy to get stuck in a rut with heavy stews, thick soups, and ponderous roasts. Much to the chagrin of many, salads seem to take a back seat, mainly because folks associate salad fixings with warmer times. But Chef Jerry Pellegrino reminds us that opportunities abound for winter salads.

Korean Barbecue

Thu, 13 Feb 2025 14:34:00 -0500

The world of food is often a world of fads, some of which actually stick around for quite some time One of the best and most welcome developments is the rise of Korean Barbecue, and Asian take on an All-American tradition. Chef Jerry Pellegrino, a fan of Korean Barbecue, wants to get the word out.

Cassoulet

Thu, 06 Feb 2025 14:34:00 -0500

Years ago, a group of boastful friends who lived in Federal Hill decided to put their culinary talents to the test. The task set down for them was to produce the best Cassoulet ever seen in Baltimore. And both Chef Jerry Pellegrino and I were there to witness the outcome.

Poaching Fruit

Thu, 30 Jan 2025 14:54:00 -0500

Even though we are in the dead of winter, most of Maryland’s orchard farmers still have fruit from last season on hand. That’s why we can still see a lot of apples in the market as well as a few pears. We’re always on the lookout for new ideas for preparing local food, and Chef Jerry Pellegrino has a great idea to share with us.

Oysters In All Their Glory

Thu, 23 Jan 2025 14:34:00 -0500

Dyed in the wool Marylanders don’t need to be told that these chilly winter months are prime time for our great specialty, Chesapeake Bay oysters. I happen to love them shucked right out of the shell, but being clever cooks, generations of Marylanders have conjured up dozens of outstanding recipes. Chef Jerry Pellegrino has uncovered a few of the most tempting oyster dishes from the Old-Line State. And it’s amazing that back in colonial times they used to pull out oysters as big as your shoe, and no one went hungry.

Big Deal Potatoes

Thu, 09 Jan 2025 14:34:00 -0500

We’ve been talking about big festive winter dinners, and although some sort of roast is likely to take center stage, we can also whip up so pretty impressive side dishes. And Chef Jerry Pellegrino likes to take a simple ingredient like our Maryland potato and dress it up a bit.

Gumbo vs. Jambalaya

Thu, 02 Jan 2025 14:34:00 -0500

I was lucky enough to spend the holidays in New Orleans, which meant a lot of good eating. Naturally, I gravitated to some of the classics: beignets at Café du Monde, shrimp étouffée, and lots of gumbo… or was it jambalaya? So, I’m asking Chef Jerry Pellegrino to help me sort out what I was enjoying so much.

Standing Rib Roast

Thu, 26 Dec 2024 14:34:00 -0500

It’s the season for festive dinner parties and there are few main courses more extravagant that a Standing Rib Roast. This is perhaps the premier cut of beef, and getting it just right is something of a noble obligation. I asked Chef Jerry Pellegrino to give us some tips on preparing this showstopper.

Holiday Pies and Tarts

Thu, 19 Dec 2024 14:34:00 -0500

When I was in Italy a few weeks ago I had a marvelous dish that was nothing more than a simple white bean stew in a creamy white sauce. And as I told Chef Jerry Pellegrino, it was memorably tasty.

Bean Soup

Thu, 12 Dec 2024 14:24:00 -0500

When I was in Italy a few weeks ago I had a marvelous dish that was nothing more than a simple white bean stew in a creamy white sauce. And as I told Chef Jerry Pellegrino, it was memorably tasty.

The Thick of Things

Sun, 08 Dec 2024 17:57:36 -0500

My wife sometimes refers to me as The Sauce King because I am adept at whipping up a good sauce. But I think one key to my success has been that I manage to get it to the right thickness. As Chef Jerry Pellegrino points out, there are any number of ways to make that thin little broth thick and luxurious.

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Breakfast Potatoes

Fri, 29 Nov 2024 17:21:52 -0500

My wife and I must go out for breakfast every other week when our housekeeper comes in the morning. And because of that I’ve discovered how much I like having some kind of potato with my ham and eggs. And Chef Jerry Pellegrino agrees, there are a few classics we can talk about, and a few new ideas.

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Cooking with Beer

Sun, 24 Nov 2024 15:26:09 -0500

Although some of my rowdy friends might consider it to be an improper use of an otherwise fine beverage, beer is also good for cooking as it happens. Chef Jerry Pellegrino has some guidelines for approaching this savory technique. We can use beers in three different ways: as a leavening agent in baked goods, to tenderize as in a braise, or to add flavor.

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Apple Pie

Sun, 17 Nov 2024 16:48:57 -0500

With the holidays coming up quickly it might be a good idea to plan a few dessert ideas. In my experience nobody passes on a piece of apple pie, and anyone who goes to the trouble of making one will make a lot of friends. And as an apple grower, Chef Jerry Pellegrino takes pie making very seriously.

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Best Baking Hacks

Tue, 12 Nov 2024 11:53:50 -0500

Anyone who has watched a baking show on TV knows the bakers all come armed with an arsenal of tricks and hacks. For those of us who want to better our baking skills, it might be useful to learn something new. And Chef Jerry Pellegrino is just the guy to teach us. Here are a few ideas for better baking.

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Pumpkins

Sun, 03 Nov 2024 17:48:35 -0500

It’s Halloween, and all over town people are putting out pumpkins. And why not? It’s the perfect season for them. Although Jack O’Lanterns don’t make for very good eating, a lot of others do. We asked Chef Jerry Pellegrino, what can we do with these amazing vegetables?

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Parsley

Mon, 21 Oct 2024 14:15:06 -0400

I was eating at an Indian restaurant recently, enjoying some naan bread with a dollop of tabbouleh. Since the main ingredient is parsley, it occurred to me that this is one useful herb. And Chef Jerry Pellegrino will tell you, parsley shows up in a lot of things, and we’re lucky that it grows so well in Maryland. You’ll see it in every herb stand at the farmers markets.

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Cooking with Water

Sat, 12 Oct 2024 17:10:42 -0400

Of all the ways of cooking food, using water is probably the most basic. Before we had ovens and ranges, we had water and fire, and for early man, that was all it took. Chef Jerry Pellegrino can tell you, there are some tricks to cooking with water we need to know.

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Market Report

Sun, 06 Oct 2024 17:12:13 -0400

This is my favorite time of the year, especially for food. The Maryland harvest is in full swing, and our markets are loaded with all kinds of great food. And as Chef Jerry Pellegrino suggests, you’d better take a big basket to market these days.

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Into the Frying Pan

Mon, 30 Sep 2024 17:17:20 -0400

Since most cooking is about applying heat to food, it’s sometimes beneficial to think about all the variations on that theme. Chef Jerry Pellegrino has boned up on this and can tell us what our options are when we haul out the old skillet?

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Fish Tacos

Mon, 23 Sep 2024 10:51:19 -0400

When people travel, they not only dine in fine restaurants, but they also eat a lot of what we call “street food”. A few decades ago, visitors to Mexico discovered that the beloved taco had undergone some changes. And Chef Jerry Pellegrino will tell you, it was a great decision to incorporate deep fried fish into the classic taco.

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All About Onions

Tue, 17 Sep 2024 18:17:58 -0400

Sometimes when I am peeling an onion, I play a little mental game: name one cuisine around the world that doesn’t depend on onions. The only one I can come up with, and I’m not certain about it, are the Innuits of the snowy north. Chef Jerry Pellegrino thinks it’s fair to say the onion is universally important.

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Corn Recipes

Sun, 08 Sep 2024 18:21:10 -0400

I haven’t been shy about chowing down on fresh Maryland corn this summer. Although I’ve been enjoying corn on the cob, I keep reminding myself that there are a lot of other ways to enjoy an ear of corn. And Chef Jerry Pellegrino agrees, if you can scrape those kernels off the cob, there’s a lot you can do.

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Corn Recipes

Sun, 08 Sep 2024 17:42:13 -0400

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Beets, Turnips and Parsnips

Sun, 01 Sep 2024 16:13:34 -0400

As summer enters the homestretch we can begin to look forward to a new phase of the harvest. This is the time when so many of our Maryland root vegetables come into play. And Chef Jerry Pellegrino agrees, these sometimes-forgotten veggies deserve a little attention.

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Flank Steak

Sun, 25 Aug 2024 15:54:50 -0400

Grilling season is in full swing and there is one cut of beef that does extremely well on the grill and that’s flank steak. Maryland farmers who raise beef will always have some of this delicious cut on hand, and if you haven’t tried it, you ought to. And as Chef Jerry Pellegrino has pointed out, grilling a flank steak does require a little bit of savvy.

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Summer Salsas

Mon, 19 Aug 2024 13:01:22 -0400

We Marylanders are perfectly situated to enjoy a summer favorite, the salsa. What makes it so appealing to us is that the produce of August and September is just what we need to make great salsa. Chef Jerry Pellegrino knows that the combinations of home-grown ingredients are endless.

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The Old-Line Plate

Sun, 11 Aug 2024 15:38:32 -0400

Al studied history in college and never lost my appetite for it. One thing that really appeals to me is the history of food and cooking. And here in Maryland we have quite a few Food Historians. And as he told Chef Jerry Pellegrino, one of my favorites is a local lady called Kara Mae Harris, who has written a wonderful book called “Old Line Plate”.

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No-Bake Desserts for the Summer Heat

Sun, 04 Aug 2024 14:31:04 -0400

One of the tenets of cooking during the summer is to avoid using the kitchen oven for long bakes. Thus, we fire up the barbecue grill and cook outdoors. Every good cookout deserves a good dessert, and Chef Jerry Pellegrino has some ideas for desserts that require little or no baking that will tickle your palate.

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Black Beans

Sun, 28 Jul 2024 16:23:43 -0400

Since the weather heated up, I found myself thinking back to vacations in San Juan, Puerto Rico. I became very fond of churrasco (grilled flank steak) and a side dish of black beans. Chef Jerry Pellegrino believes it’s wise to keep a few cans or a bag of dried black beans in your pantry.

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How to do a Backyard Boil

Sun, 21 Jul 2024 17:28:28 -0400

If you’ve ever vacationed in Maine or down along the Gulf Coast, the chances are you’ve gone to a “Boil”, a feast of seafood and veggies all boiled in one big pot. Here in Maryland, there is no reason we can’t do the same thing, and Chef Jerry Pellegrino has figured out what it takes to do your own backyard boil.

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Chesapeake Gumbo

Sat, 13 Jul 2024 17:45:24 -0400

I was watching a cooking show the other day and the chef was whipping up a pot of gumbo, that Louisiana specialty. Not only did it whet my appetite, it got me thinking, why not create one that celebrates Maryland’s traditions. And Chef Jerry Pellegrino will tell you, we have just about everything we need here.

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Holiday Grilling Ideas (Encore)

Sun, 07 Jul 2024 15:37:43 -0400

On this, our big national holiday, we turn our attention to our backyard grills. The natural inclination is to go with hot dogs, burgers and maybe a little shrimp for the barbie. But there are so many other things that we can prepare on the grill that will really open your eyes. And as Chef Jerry Pellegrino will tell you, this is when we let our imagination run wild.

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The Pleasures of Angel Food Cake

Sun, 30 Jun 2024 14:37:22 -0400

When I was a kid my mother always let me pick out what kind of cake I wanted for my birthday. From the time I was old enough to appreciate all the choices I settled on one in particular: angel food cake… with cherry frosting. We only had it once a year, but I loved it to pieces. And I told Chef Jerry Pellegrino that light spongy snow-white cake is still a favorite of mine.

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Chef John Shields

Thu, 20 Jun 2024 16:24:16 -0400

As a whole-hearted supporter of local Maryland food and cooking, I not only cherish the food we grow, but I also truly honor the champions of the eat local movement. Chefs like Nancy Longo and Spike Gjerde have been promoting the regional scene for decades, but there is one fellow we would like to single out. And that would be Chef John Shields.

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Pasta in the Summertime

Wed, 12 Jun 2024 17:08:41 -0400

If you stop to think about it, we probably enjoy pasta all year long. As one of the most versatile foods in the world, you can take pasta in an endless number of directions. The trick is in the sauce and what sort of additions you throw in. And Chef Jerry Pellegrino will tell you; it wouldn’t be wrong to say “summertime is a great time to enjoy pasta”. Here are a few ideas Jerry came up with:

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Summer Squash

Wed, 05 Jun 2024 12:53:56 -0400

One of the stars of our Farmers Markets these days is the summer squash. Green ones, yellow ones, green and yellow ones, big ones, little ones… you get the idea. With all of this delicious produce at hand we thought we’d share a few ideas for fixing it at home. And Chef Jerry Pellegrino, the summer squash is nothing if not versatile.

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What's Up with Bacon?

Wed, 29 May 2024 12:16:54 -0400

Not that many things in life are irrefutable, but there is one truism that stands up to scrutiny. And that would be “bacon”, as in “bacon makes everything taste better”. Kids love it, grown-ups love it, heck, even dogs love it. So, there’s something going on there that we should look into. Our friend Chef Jerry Pellegrino has been contemplating the true nature of bacon.

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Market Report

Wed, 22 May 2024 11:25:24 -0400

It’s the middle of Spring and our farmers markets are in full swing now. I visited our local market in Waverly last weekend and was struck by the sheer abundance of everything. And as Chef Jerry Pellegrino points out, everywhere you look you see amazing possibilities.

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Jelly Roll Cake

Thu, 16 May 2024 14:02:51 -0400

For the last few weeks, we’ve been concentrating on a whole slew of savory dishes that celebrate Spring. Today we thought we’d delve into something on the sweet side, and indeed, we have settled on a well-known dessert that should be a staple in everyone’s kitchen. I asked Chef Jerry Pellegrino, where would the Blues be without mention of the good old Jelly Roll? It would be a poorer place, he replied.

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Icons of Spring Cooking

Tue, 07 May 2024 14:53:41 -0400

Wrapping up our coverage of the culinary possibilities of Spring cooking, we thought we’d offer some odds and ends ideas for the most iconic ingredients of the season. I asked Chef Jerry Pellegrino if we could whip up something with lamb, asparagus, strawberries, rhubarb, spring potatoes. Probably very difficult he said, so let’s just take it one ingredient at a time.

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Asparagus and Morels

Wed, 01 May 2024 15:34:21 -0400

Last week we talked all about Spring-time’s signature vegetable, the asparagus. As it turns out we barely scratched the surface. Spring is also the season for the king of mushrooms, the noble morel. And Chef Jerry Pellegrino will tell you that asparagus and morels are natural partners. Whereas both are earthy, one has a sweetness to it and the other a nuttiness of flavor.

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Asparagus

Tue, 23 Apr 2024 15:20:48 -0400

As it happens, Maryland, and in particular the sandy Eastern Shore is Nirvana for asparagus. This time of year, always brings a bumper crop of these delicious spears to the marketplace. And every year we try to find new ways of cooking them. And Chef Jerry Pellegrino, says it’s not too hard to find new ideas for this versatile veg.

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What’s Up with Ramps?

Thu, 18 Apr 2024 09:50:35 -0400

Natives to these parts are well aware of a member of the onion family that seems to be virtually unknown more than 100 miles from the Potomac. I’m talking about “ramps” and don’t feel bad if you know the name but have never tried them. Chef Jerry Pellegrino loves them and says that our ramps are something of a regional delicacy.

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Spring, Mexican Style

Wed, 10 Apr 2024 12:02:40 -0400

With the arrival of Spring, I have started to cast about for new ideas. For some reason, out of the blue, I wondered how Primavera is interpreted by Mexican cooking. In general, we grow a lot of what we need for Mexican cuisines here in Maryland, and as far as Chef Jerry Pellegrino is concerned, the ideas came hard and heavy.

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Do-It Yourself Pretzels

Sat, 06 Apr 2024 16:14:09 -0400

I love watching a lot of the TV cooking shows, because not only are they educational, but they can also be very entertaining. One show in particular tickled me. The task at hand was to make home-made pretzels… and nobody could remember how to create the pretzel shape. As it happens, Chef Jerry Pellegrino is very conversant with pretzels and can offer us a few tips.

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Lamb Shanks

Sun, 31 Mar 2024 15:22:56 -0400

Spring has officially arrived and that triggers all sorts of events In the Maryland marketplace. This is of course the season of lamb and many of us are dusting off our cookbooks, looking for recipes. One of Chef Jerry Pellegrino’s favorite dishes is braised lamb shanks, which he used to cook to perfection at Corks.

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Meatloaf

Wed, 20 Mar 2024 13:27:46 -0400

My mother was quite adept at whipping up great family dinners in no time at all. One of her favorite dishes was that old stand-by, meatloaf. I’m not sure what her recipe was but I do know it involved a lot of bacon and catsup. Luckily for us, Chef Jerry Pellegrino knows quite a bit about meatloaf and is eager to share his ideas.

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St. Patrick’s Day Cooking

Thu, 14 Mar 2024 13:37:12 -0400

As winter grinds to a close we all look forward to St. Patrick’s Day, the annual celebration of all things Irish as well as the impending arrival of spring. Our Irish friends are nothing if not traditional, and their big day has a number of foods associated with it. Chef Jerry Pellegrino can give us some leads on eating Irish.

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Pasta Sauces Without Tomato

Wed, 06 Mar 2024 14:12:17 -0500

We’ve been eating big bowls of pasta all winter long, and although we vary the shapes, all that tomato sauce can get a little boring after a while. Well the good news is that our Italian friends have dozens of alternative sauces that don’t even have a trace of the “pomodoro” in them. And Chef Jerry Pellegrino will tell you, it’s not a sacrilege to make a tomato-less pasta sauce.

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Chowder

Wed, 28 Feb 2024 13:27:58 -0500

There is one variety of soup that you could argue should only be eaten in winter, since it is the very picture of a hearty bowl of warm comfort. And that would be a chowder, a beloved staple of New England winter life that of course can be enjoyed anywhere… and possibly any time. And Chef Jerry Pellegrino knows this is a soup that’s good for the soul.

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Baking Techniques

Tue, 20 Feb 2024 14:27:18 -0500

The middle of winter can be a tough time to get through, but it is an ideal time to sit back and go over the basics. When it comes to baking, there are several techniques that are indispensable, and Chef Jerry Pellegrino is here to take us back to culinary Boot Camp.

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Vegetarian Winter Soups

Tue, 13 Feb 2024 15:26:38 -0500

Nearly every day my wife and I ask each other, “got any ideas for dinner?” As all grown-ups know, you gotta’ eat, and you’re probably gonna fix it yourself. So here’s a suggestion. Open the fridge and pull out all the veggies you can find, and voila: you have the makings for a healthy vegetarian soup. And Chef Jerry Pellegrino, that collection of vegetables will vary from season to season.

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Eggplants

Thu, 08 Feb 2024 09:37:31 -0500

There was a time when everybody seemed to be afraid of cooking eggplant. Rumors were rampant about bitterness and annoying seeds and the difficulty of cooking it well. As it turns out, that’s all a lot of nonsense. Our colleague Chef Jerry Pellegrino is eager to set us straight on eggplants.

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Sour Beef & Dumplings, Baltimore Style

Wed, 31 Jan 2024 13:24:27 -0500

Here in the bleak mid-winter, we Baltimoreans are lucky to have so many traditional dishes to keep us warm and happy. One dish is so closely associated with our hometown as to be known nation-wide as Baltimore-Style Sour Beef and Dumplings. As Chef Jerry Pellegrino will confirm, this is one of the tastiest and most comforting regional comfort foods that we know of.

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Beef Loin

Tue, 23 Jan 2024 14:13:05 -0500

Of all the most popular cuts of beef, one stands above the others as the most desirable, and that would be the loin. The cut is expensive and is revered by many. But it is a much more complicated piece of beef than you might think. Chef Jerry Pellegrino explains all you need to know about this intriguing bit of meat.

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Choucroute Garnie

Thu, 18 Jan 2024 16:16:45 -0500

Occasionally the time of year, one’s list of favorite foods and the traditions of one’s city all coincide to conjure up the perfect meal. In this case, in mid-winter, here in sauerkraut loving Baltimore, lovers of Alsatian cuisine can cook their way to heaven. And to Chef Jerry Pellegrino, we could only be talking about one thing: choucroute garnie.

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What’s Up With Canned Fish?

Thu, 11 Jan 2024 13:27:42 -0500

I’ve been lucky enough to travel in Europe quite a bit in recent years and I’ve enjoyed many wonderful meals and impressive glass of wine. At lunch time I may be tucking into a fresh tuna-salad and it occurs to me that the canned tuna I’m eating is really good. I asked Chef Jerry Pellegrino, is it true that European canned fish is something super?

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Vegetarian Dishes

Tue, 02 Jan 2024 14:22:10 -0500

So, the holidays are behind us and I’m willing to wager that one near universal resolution is to lose a little weight. In addition to hitting the gym with regularity, I would suggest adding more vegetarian dishes to your diet. And as Chef Jerry Pellegrino will tell you, if you do it right, you’ll never begin to think you’re depriving yourself of anything.

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Making Fondue

Tue, 26 Dec 2023 12:54:00 -0500

Not all holiday feasts have to center on platters of roasted meats or poultry. There is a simpler, and in many respects, more intimate way of dining, and it involves little more than cheese and bread. And Chef Jerry Pellegrino will tell you, fondue is one of the more sensual ways to dine, in my opinion.

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Home-made Pumpkin Pie

Tue, 19 Dec 2023 13:58:47 -0500

Holiday season is upon us and that means we can expect lots of dinner invitations. If you’re wondering what to bring to help things along, may I suggest a home-made pumpkin pie. And Chef Jerry Pellegrino agrees that a well-made dessert, made from scratch, is always welcome?

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Understanding Braising

Tue, 12 Dec 2023 13:13:15 -0500

All of us want to sit down to a dinner of tender, flavorsome food, and there are many ways to pull that off. One of the most reliable is braising, which is the long, slow cooking of meat in a savory bath. It sounds simple, and if you know the tricks, it really is. So, Al is hoping that Chef Jerry Pellegrino will share with us some of the essentials of preparing a good braise.

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Souvenirs from Portugal

Tue, 05 Dec 2023 17:34:37 -0500

Having just gotten back from a two week trip to Portugal, and I have all sorts of stories to tell. Not the least of them are my stories about the food and wine I tasted. All of the restaurant food we ate seemed to have been prepared from family recipes, perfected by generations of grandmothers. As I told Chef Jerry Pellegrino, a few of these really stuck in my mind, and so I’m going to try them at home.

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Top Ten Pantry Items

Tue, 28 Nov 2023 13:01:02 -0500

Chances are most of us have a younger person or two in our lives, and not all of them are adept at the ins and outs of running their own kitchen. Stocking up the pantry with the basics is a crucial step. So, Chef Jerry Pellegrino has come up with a list of helpful things we can get for these novices.

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Autumn Soups

Tue, 21 Nov 2023 12:28:05 -0500

Thanksgiving is just around the corner and a lot of us are looking for some new ideas. Although it may not be part of everyone's traditional dinner, a lovely bowl of hearty autumn soup is a welcome idea. And as Chef Jerry Pellegrino has noted, the makings for good Thanksgiving soups are all around us.

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Cast Iron

Wed, 15 Nov 2023 11:56:53 -0500

I would guess that in the kitchens of people of a certain age you're bound to find a cast iron skillet tucked away somewhere. Many are cherished heirlooms, while some are newly purchased, which I think is a wise investment. So, I asked Chef Jerry Pellegrino what do we need to know about cast iron?

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Avocado Toast

Thu, 09 Nov 2023 11:52:54 -0500

There is a certain restaurant in Baltimore that I like to visit for lunch, and nearly all the time I start off with the same dish: avocado toast. It's so light and tasty I can't resist it. I told Chef Jerry Pellegrino I decided I'd try to make it at home, and it turned out to be a bit trickier than I thought.

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Laminated Dough

Sun, 05 Nov 2023 16:46:58 -0500

Anyone who has watched any of the dozens of baking shows on TV has marveled at the flaky magic of multi-layered dough. There seems to be several types in play here, so I asked Chef Jerry Pellegrino, to teach us the different kinds and how to make them?

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Market Report

Tue, 24 Oct 2023 12:22:49 -0400

This is prime time for our Maryland farmers markets. We still have a fair amount of summer produce hanging around, and the best of the autumn harvest is just arriving. I paid a visit to one of Baltimore's markets this past weekend, and as Chef Jerry Pellegrino knows oh so well, the joint was jumping.

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Roasting & Stuffing Winter Squash

Sun, 15 Oct 2023 16:16:47 -0400

When it comes to shopping for squash, we are definitely in a transition period. Yellow and green zucchini are still around, but the winter squash are rolling in. The nice thing about winter squash is that they are sort of hollow inside. And as Chef Jerry Pellegrino will tell you, that means they are ideal for stuffing.

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Biscuits and Gravy

Sun, 15 Oct 2023 15:55:59 -0400

That little nip in the air reminds me that it's time to start adjusting our daily menus. It's the perfect season to introduce a little warm, tasty treats to the breakfast table. So we can't blame Chef Jerry Pellegrino for thinking about biscuits and gravy?

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Favorite Fall Cupcakes

Thu, 05 Oct 2023 13:20:40 -0400

Okay, so the kids have been back in school for a few weeks and the thrill has rubbed off and now they're kinda bored with the whole thing. So that means it's time to break out the big old mixing bowl and get the young un's to help whip up a bunch of cupcakes. And Chef Jerry Pellegrino, I doubt there is anything that brings out more of a kid's creativity than making cupcakes.

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The Baked Bean Variations

Tue, 26 Sep 2023 13:47:28 -0400

While baked beans are rarely the star of any meal, they quite often are the favorite supporting dish. Canned beans are just great, but I'm struck by how easy it is to make your own, and custom tune them to your own taste and creativity. To Chef Jerry Pellegrino, the concept of baked beans does allow for endless variations.

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Dips for Your Tailgate Party

Wed, 20 Sep 2023 11:48:27 -0400

These days I couldn't be happier. Football season is back and all the tradition and pageantry of the sport is in full swing. And of course that includes tail-gating, that All-American celebration of sport and wretched excess. I was curious what Chef Jerry Pellegrino might have to offer to the party?

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Sauces for Fish

Thu, 14 Sep 2023 15:32:15 -0400

In an effort to establish a healthier diet my wife and I have resolved to eat more fish. I still have a lot to learn about cooking fish, but I am already pretty proficient in making sauces. So I asked Chef Jerry Pellegrino, if a sauce for fish might be a good bit different than a sauce for meat, correct?

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Edible Flowers

Thu, 07 Sep 2023 12:20:33 -0400

As an avid gardener I know how much pleasure my garden can be when it's in full bloom. It's a feast for the eyes, and it always improves my mood just to gaze upon it. My colleague Chef Jerry Pellegrino will take that concept of floral beauty one step further by putting some flowers right on the plate.

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Pickling for the Table

Tue, 29 Aug 2023 13:44:01 -0400

I'm very familiar with Chef Jerry Pellegrino's penchant for pickling late season produce to keep it available for the cold winter months. But on the many cooking shows we watch; you always see competing chefs whipping up a pickle in just seconds... or so it seems. So, I asked Jerry to tell me how is pickling for the table different?

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Ancient Grains

Tue, 22 Aug 2023 12:31:40 -0400

During the Covid pandemic a lot of us tried our hand at baking and all around the country grocery stores were running out of flour and yeast. Well, there's more than one way to bake a loaf of bread, and more than one grain we can use. Chef Jerry Pellegrino, has dug back into history and came up with some ancient grains.

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White Bouillabaisse

Tue, 15 Aug 2023 13:22:25 -0400

A while ago when we were in England, we had a wonderful dish the restaurant called "white bouillabaisse". It bore a passing resemblance to the Provencal original, but it was a delightful take on it. Chef Jerry Pellegrino helped me flesh out this idea of making this dish.

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Why We Should Marinate

Tue, 08 Aug 2023 14:02:03 -0400

With cook-out season in full swing many of us are eager to move beyond simple burgers and hot dogs and try something a little more involved. Enter the marinade, a popular method of increasing flavor in things that we grill while at the same time bringing a little tenderness into the picture. As I told Chef Jerry Pellegrino, I know what a marinade is but I'm not sure how it works.

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Why We Should Marinate

Tue, 08 Aug 2023 13:48:10 -0400

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Herb Sauces

Tue, 01 Aug 2023 10:38:26 -0400

A few weeks ago we were having dinner with a friend who had cooked a beautiful leg of lamb. Staying in a traditional mode, he also had prepared mint sauce, but this wasn’t the jelly kind, this was the real deal. Chef Jerry Pellegrino will tell you, when it comes to herb-based sauces, mint is just the beginning.

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Creme Brulée. Creme Caramel, Panna Cotta

Wed, 26 Jul 2023 14:17:23 -0400

There's no doubt about it; we love anything creamy that crosses our palate. I can remember my first Panna Cotta in Italy, and I was immediately seduced by its rich creamy texture. Chef Jerry Pellegrino points out to us, there are so many other ways of getting something creamy on a spoon.

One of the first great desserts you'll come across when you start dining out on French cuisine is Crème Brulé. The combination of the brittle sugar topping and the creamy pudding underneath is irresistible. Closely related to it is Crème Caramel, which literally turns the recipe on its head. And of course, the Italian delight Panna Cotta achieves that perfect creaminess in an entirely different way.

Here are Jerry's recipes for each.

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Basics of Moroccan Cooking

Tue, 18 Jul 2023 16:16:51 -0400

Every time I walk by Woolsey Farm's stand at the farmers market, I can't help fixing on the lamb and all the things I can do with it. The lamb cubes in particular summon up images of steamy Moroccan stews filled with succulent meat, copious spices and morsels of dried fruit. Chef Jerry Pellegrino agrees with me: although many people may not try cooking Moroccan, once they try it they love it.

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Cooking Fish

Mon, 17 Jul 2023 12:59:15 -0400

One of my biggest frustrations is that I have a hard time cooking fish. I would probably eat a lot more of it if I knew how to cook it well. So I asked for my buddy Chef Jerry Pellegrino to give me a few tips because it's still a big mystery to me.

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Holiday Grilling Ideas

Mon, 03 Jul 2023 14:08:39 -0400

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Tacos

Sun, 25 Jun 2023 12:32:49 -0400

One of America's favorite snack foods is the taco, and we love it so much we even gave it its own night of the week: Taco Tuesdays. But it wasn't always so. People used to think of it as a cheap Mexican street food, not worthy of our interest. But Chef Jerry Pellegrino explains to us what happened to the humble taco that helped it capture our hearts?

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Fresh Spring Herbs

Mon, 19 Jun 2023 17:31:53 -0400

Along with asparagus and strawberries, herbs are among the first things to arrive in the market here in Maryland. A lot of farmers have been getting a head start on their herbs by starting them under cover in hoop houses, so they are available now, ready to use, or to grow at home. And Chef JP agrees with me, this is a delightful way to add accents to your cooking.

All across Maryland, farmers are selling fresh herbs in pots, which can be transplanted, or as cut bunches which can be used right away or be hung out to dry.

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Making Pot Pies Better

Sun, 11 Jun 2023 17:05:58 -0400

A few weeks ago we were on the Eastern Shore when we had a local Tilghman Island treat: oyster pot pie. Now hold on!, I know some of you are saying, but if you haven't tried it, don't knock it. And as Chef Jerry Pellegrino points out, there's a lot of directions to take the basic pot pie idea?

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Cooking With Honey

Tue, 06 Jun 2023 12:20:57 -0400

You don't have to listen very closely these days for the sound of bees buzzing around your garden. It's the time of year when pollens are profuse (just check in with you allergies) and bees are busy making honey. And Chef Jerry Pellegrino will tell you, there's more to honey than just drizzling it on your buttered biscuits.

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Pesto for the Spring

Sun, 28 May 2023 14:56:54 -0400

I was strolling the aisles of our local Farmers Market last week when say big bunches of basil. I immediately thought of two things: caprese salad and pesto. To my mind, pesto is one of those dishes you make once, and then want to keep making. Chef Jerry Pellegrino said we are lucky because this is the perfect time of year to get into the habit.

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Ribollita

Sun, 21 May 2023 17:15:34 -0400

Years ago I was in Florence on holiday, and I was thoroughly enjoying the local cuisine. One item that caught my eye was a soup called "ribollita" with a seeming endless list of ingredients. I told Chef Jerry Pellegrino that I tried it a few times at different restaurants, and it was never the same way twice.

Interestingly, the name "ribollita" means "re-boiled" soup, primarily because it was an improvised soup made from yesterday's left over minestrone. Standard ingredients include torn-up bread, white beans, garlic, a leafy green vegetable and tomatoes, and in all authentic recipes, a chunk of parmesan cheese rind.

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Pasta Primavera

Sun, 14 May 2023 15:53:52 -0400

What a long, glorious Spring we've been having. I feel that nearly everyone is celebrating the beauty of the season, cutting bouquets of flowers and whipping up endless variations on asparagus or strawberry. Our friends in Italy are certainly not immune to the charm of the season. And Chef Jerry Pellegrino is proud to say, they even have a dish named after this time of year.

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Spring Market Report

Sun, 07 May 2023 17:20:57 -0400

Springtime is in full flood these days and our farmers markets around the state are chock full of wonderful things to bring home to your kitchen. And as Chef Jerry Pellegrino will tell you, this is a great time of the year to take your market basket... or your reusable plastic bag... and load up with some great food.

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Pizza Anyone?

Sun, 30 Apr 2023 17:15:31 -0400

In the Top Ten Favorite American Foods pizza ranks very high. Since I'm constantly watching my weight, I don't have it as often as I would like, but when I do bring it home, I really chow down. But lately I've been hearing more and more about folks making very respectable pizza at home. Chef Jerry Pellegrino assures me, this be done with confidence.

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Ideas for Spring Dinners

Wed, 19 Apr 2023 14:23:26 -0400

Shopping at the market these days is pure delight. Many of our favorite foods are making their initial appearances, and we come home with market baskets sagging with all manner of good things to eat. Chef Jerry Pellegrino would say that Springtime is downright inspirational for the home cook.

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All About "Confit"

Tue, 18 Apr 2023 10:46:50 -0400

When I started hanging out with people who were much better cooks than I was, I kept hearing about something called "confit". They fixed it every now and then right in front of me, but I couldn't quite figure out what it was. So, I asked Chef Jerry Pellegrino to set me straight.

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Vegetarian Dishes for Spring

Wed, 12 Apr 2023 11:38:00 -0400

Any day now, Springtime is going to open the floodgates of brand new produce grown on Maryland farms, and we will be in for a treat. Of course I think it's a wonderful time for fresh vegetable, as well as a good opportunity for using up any of the produce you canned up last Autumn. And Chef Jerry Pellegrino notes, since a lot of us are eating vegetarian meals more often, this season plays right into that.

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Flatbreads and Spreads

Tue, 04 Apr 2023 11:14:06 -0400

So it's been 3 years since the onset of Covid, and it seems that one of the upshots from the big lockdown was an interest in baking, especially bread. And it also seems that quite a few people stuck with it. Chef Jerry Pellegrino is a whiz at baking bread, and this week he has something a little different in mind.

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Leg of Lamb

Tue, 28 Mar 2023 17:44:17 -0400

In The Iliad, Homer speaks of the Greeks roasting lamb on a spit, and serving it at celebrations. Thus, the entire idea of roasting lamb has had centuries to marinate, as it were, and take hold in different cultures in different ways. And Chef Jerry Pellegrino reminds me this is the perfect time of year to enjoy this venerable tradition.

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Irish Cuisine

Mon, 20 Mar 2023 17:18:07 -0400

It's the middle of March, that maddening time of the year when winter just won't give up and spring just won't get here. One of the few saving graces of mid-March is Saint Patrick's Day, with all its festivity and traditions. And as Chef Jerry Pellegrino will tell you, its a perfect time to delve into the deeply satisfying culinary traditions that make up Irish Cuisine.

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Parsnips

Sun, 12 Mar 2023 14:57:26 -0400

I remember as a little boy I loved the story of Peter Rabbit raiding the turnip patch. However, as plausible as that story is, I now think that what Mr. R was looking for were parsnips, a root vegetable that I consider to be far superior to plain old turnips. Chef Jerry Pellegrino believe, like I do, that parsnips deserve a great deal more of our attention?

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Mocktail Madness

Sun, 05 Mar 2023 16:46:51 -0500

In recent years there have been two parallel trends in drinking habits: a return to keen interest in cocktails... many retro and many brand new... and their non-alcoholic cousins the "mocktail". Chef Jerry Pellegrino is down with this and can tell us what this is all about.

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Mocktail Madness

Sun, 05 Mar 2023 16:37:46 -0500

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What Julia Taught Me

Sun, 26 Feb 2023 16:34:17 -0500

While surfing through our thousands of choices on cable, I stumbled across the original episodes of "The French Chef" with Julia Child. I immediately started watching those seminal shows, and immediately started learning things I didn't know. And I hoped Chef Jerry Pellegrino would forgive me for not possessing Julia's encyclopedic knowledge of kitchen craft. Here are some useful tips.

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Mocktail Madness

Sun, 26 Feb 2023 16:10:39 -0500

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All About Knives

Mon, 20 Feb 2023 15:37:33 -0500

If you've ever watched one of the competitive cooking shows on TV, every time a contestant is sent home they're told to "pack their knives and go". Obviously knives are a cook's most personal tool, their own set of preferences for getting the job done. We asked Chef Jerry Pellegrino, what do knives mean to a cook? He concurred, saying that knives are a chef's most important tool. However he then said that rather than waste time sharpening knives over and over, some chefs buy cheap knives and toss them when they wear out. Hmm.

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Cooking with Wine

Sun, 12 Feb 2023 14:23:43 -0500

Since wine plays such a big part in my life, it should come as no surprise that I do cook with it from time to time. Putting aside the jokes about "cooking with a glass of wine", I do find that wine can add a lot of a recipe. And as Chef Jerry Pellegrino points out, there are a number of things to keep in mind when you start pouring wine into the pot.

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Making Stocks

Sun, 05 Feb 2023 16:12:49 -0500

This time of deep winter often finds many of us tinkering away with cozy indoor projects that help while away the chilly hours. For those who are culinary-minded, this is a perfect time to cook up some stocks for future projects. And as Chef Jerry Pellegrino points out, making stock is perhaps something of a lost art that ought to be revived.

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Vegetarian Stews

Sun, 29 Jan 2023 16:11:53 -0500

One of the pitfalls of winter is the tendency to eat heavy, hearty food... which can end up putting weight on. So, to lighten the load, we may want to consider eating lighter vegetarian fare. Chef Jerry Pellegrino will tell you, the sky is the limit for ideas since here in Maryland we have so many wonderful vegetable ingredients.

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Oysters

Sun, 22 Jan 2023 15:21:00 -0500

Growing up in Maryland back in the day, we were treated to the superb photography of A. Aubrey Bodine, who had a genius for depicting life on and around the Chesapeake Bay. Some of my favorite pictures of his depicted watermen hauling in their catches of fresh local oysters. Bodine always seemed to go out in the dead of winter, and as Chef Jerry Pellegrino says, we all owe a big debt of thanks to those intrepid watermen who manage to get the job done despite conditions that would terrify the rest of us.

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Beyond Mashed Potatoes

Mon, 16 Jan 2023 14:19:09 -0500

It's easy to get stuck in a rut with potatoes. We all have our two or three favorite recipes... and then, that's it. So just to give your imagination a jolt, we've come up with a few potato ideas that will get you moving on. As Chef Jerry Pellegrino reminded me, there's more than baked potatoes and mash, right?

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Rib Roast: Beef, Lamb, Pork

Sun, 08 Jan 2023 18:16:36 -0500

This is the season for the big roast, a time for festive dinners with close friends who enjoy a bit of hearty eating. And of all the big dishes you can have, the king of them all is the Standing Rib Roast. And Chef Jerry Pellegrino, this truly is an impressive dish to present to your guests, particularly since there are options on which meat to serve.

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Dumplings

Mon, 02 Jan 2023 12:42:45 -0500

Because I've been feeling self-indulgent lately, I've been looking for excuses to have dumplings... and something. It started with sour beef and dumplings, and of course after Thanksgiving I had to have turkey and dumplings. And Chef Jerry Pellegrino, I started getting curious about dumplings and I did a little digging.

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Holiday Pies and Tarts

Mon, 26 Dec 2022 13:25:28 -0500

At this festive time of year I bet half the world is just itching to get into the kitchen and bake something really good. This is season when all manner of specialty desserts come into play, and we end up using equipment and ingredients we won't touch for another 50 weeks. And Chef Jerry Pellegrino has a long list (which he's checking twice) of great baking ideas for the holidays.

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Sour Beef and Dumplings

Wed, 14 Dec 2022 10:06:42 -0500

There's one quintessential Baltimore dish that gets my attention every time, and that's Sour Beef and Dumplings. This is one of the great comfort foods I know and just thinking about it literally makes my mouth water. And Chef Jerry Pellegrino agrees, it's no secret that our Sour Beef and Dumplings is identical to the German national dish Sauerbraten.

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Ham Hocks

Sun, 04 Dec 2022 16:20:10 -0500

As luck would have it, I've been doing a lot of braising and stewing lately, transforming tough old cuts of meat into something succulent and wonderful. As colder weather turned my thoughts to hearty soups, I fixed on split pea soup with ham. And it didn't take Chef Jerry Pellegrino much thinking to figure out exactly what kind of ham I'm talking about. Of course, it's HAM HOCKS.

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Last Minute Thanksgiving Sides

Sun, 20 Nov 2022 15:44:47 -0500

The Big Feast will be upon us next week, and I can't wait. Every year I try to come up with something a little different for our dinner, and inevitably it's a side dish of some sort. And as Chef Jerry Pellegrino reminds me, there's about a million clever ideas you can whip up, even at the last minute.

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Lentils

Sun, 06 Nov 2022 15:44:35 -0500

We were dining at Foraged, the local restaurant in Station North, and I was enjoying a mushroom soup. As I was slurping away, I detected something else in the soup contrasting with the mushrooms. It was lentils, and I had to smile, because this overlooked little legume is a favorite of mine. Chef Jerry Pellegrino agrees with me, lentils are such a useful and versatile ingredient.

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Plums

Sun, 23 Oct 2022 13:14:30 -0400

It's plum season in Maryland a time when we can luxuriate in the sweet, tender juiciness of the fruit. Plum trees do very well in our state, flourishing in the heat of a Maryland summer and relishing the downtime of a cold Maryland winter.. And as Chef Jerry Pellegrino points out, we are quite lucky that our orchard growers wholeheartedly embrace plums.

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Understanding Garlic

Sun, 16 Oct 2022 16:52:13 -0400

Growing up in a 1960's suburban household without olive oil and garlic left a huge gap in my culinary training. It took me some time to overcome my immature prejudices about garlic and get with the program. Something that Chef Jerry Pellegrino have in common, it is always at hand when we're cooking.

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Market Report

Sun, 09 Oct 2022 14:29:47 -0400

Market Report

You'll never find a better time of the year to go to your local market than right now. Just about anything that can grow in Maryland is on the farmers' shelves. And what a sight it is! And as I told Chef Jerry Pellegrino, just walking up and down the aisles of the market makes you mouth water.

I started my stroll through the Waverly Market by passing Liberty Delight Farm who were touting their baby back ribs; perfect for this time of year. I went on to see the familiar staples of corn, broccoli, sweet potatoes, onions, green beans, squash, peppers and carrots... all at the Knopp Farm stand. One stop shopping! Bartenfleder's not only had their usual delicious produce but tables full of mums with baskets of deeply colored Autumn bouquets, as well as decorative gourds and corn cobs.

Eden Farms had their usual incredible variety of peppers ranging from cool and mild to red hot Scotch Bonnets. A few stalls down I spotted an incredible collection of summer and winter squash, including the green and yellow two toned varieties, pattipans, crook neck, a dark green zucchinis. The Martin Farm had giant beets, both red and orange, tasty yellow wax beans, French breakfast radishes, and fresh cut herbs by the bundle. I also spotted leeks and those pretty little round white onions.

Billy Caulk from Pine Grove Farm has a great assortment of pumpkins, including Cinderella which is the premier pumpkin for making pies. He still has his wonderful melons for sale, with 5 or 6 varieties available, including the rarely seen Santa Claus melon.

Joan Norman at One Straw Farm is offering tiny peppers, little eggplants and baby squash, along with little red cherry tomatoes. You can also pick up some beautiful Swiss chard and some tangy fennel.

King Mushrooms has cremini, oyster, lobster and chicken of the woods mushrooms for sale. And Reid and Black Rock Orchards have started harvest apples, including ambrosia fuji, honeycrisp, macoun and crimson crisp, along with mutsu, rubinette and empire.

Finally you can still get Maryland's best peas and beans at Tom McCarthy's stand, although we lost Tom this week. He was a great gentleman and a superb farmer and we will all miss his friendly smile, and scoops of fresh green peas.

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Hand Pies

Sun, 02 Oct 2022 14:54:20 -0400

Hand Pies

I once heard a chef say that every cuisine in the world has its own variation of the empanada... and I believe him. If you have access to flour, you are on you way to making something delicious and highly portable. And Chef Jerry Pellegrino, you are a big fan of what we may call generically, "hand pies".

Using a basic flour dough, the hand pie is nothing more than a filling buried inside a folded over cover. Relatives of the empanada include the British pork pie, the American turnover, the Indian samosa, the Michigan pasty, the Italian

sciachiatta, and the Chinese xian bing.

Empanadas can be either savory (meat, fish or vegetable fillings) or sweet (fruit fillings). They are baked, fried, or boiled, eaten hot or cold. The point is you can carry a meal in your pocket for enjoyment at your leisure.

Here are some empanada basics Jerry put together.

EMPANADAS SALTEÑAS

5 ounces beef lard (suet)

2 large white onions, diced

2 tablespoons ground red pepper

2 tablespoons paprika (preferably smoked)

1 tablespoon ground cumin

2 pounds sirloin beef, cut into 1/4-inch cubes

2 large potatoes (1 pound) boiled to al dente, two tablespoons water reserved, and then peeled and diced to 1/4-inch cubes

4 spring onions finely chopped

salt, to taste

4 hard boiled eggs, peeled and chopped

1 recipe standard empanada dough (enough for 20 empanadas) or 20 prepared discs empanada dough

2 egg yolks, lightly beaten

DIRECTIONS

Melt the lard in a large skillet over medium-high heat and add the white onion, lightly frying it until translucent. Add the spices and then the beef, stir frying for 1 to 2 minutes.

Add the reserved potato water and then the diced potato, spring onion and salt to taste. Remove from the heat and cool. Stir in the egg.

Preheat the oven to 400 degrees F. If you make an empanada dough, roll it out to just under 1/4-inch and cut out circles of about 4 inches in diameter.

Holding the circle of dough in the palm of your hand, wet the outer rim of one half of the circle with a big of beaten egg– this will help you seal the empanada. Place a heaping spoonful of the mixture in the middle and join the two halves of the circle.

Going from left to right, twist and fold the edge of the dough over onto itself to form the traditional repulgue (or you could complete the seal by pressing down with the point of a fork).

Place on a baking sheet. Repeat with the remaining dough and filling. Brush the formed empanadas with beaten egg yolk. Bake for about 15 minutes, or until golden brown.

EMAPNADA DOUGH

2 cups water

1 ½ teaspoons salt

3 ½ Tablespoons lard

6 to 7 cups all-purpose flour

For the salmuera, bring the water and salt to a boil in a small sauce pan over high heat. Add the lard and stir until it melts, then transfer to a large mixing bowl and allow to cool to room temperature.

Using your hand, gradually mix in 5 ½ to 6 cups of flour, about 1 cup at a time, until you can gather the dough into a ball. Sprinkle ½ cup of flour on a work surface and knead the dough, adding more flour until it will not absorb any more. You want a stiff, dry dough. Chill the dough for an hour before using.

Francis Mallmann’s Chimichurri

1 cup water
1 tbs. coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red- pepper flakes
1/4 cup red-wine vinegar
1/2 cup extra-virgin olive oil

Bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from heat and allow to cool. Mince the garlic very finely and put in a medium bowl. (1) Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes. (2) Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water. (3) Transfer to a jar with a tight-fitting lid and keep in the refrigerator. Let the flavors mingle for at least a day and serve with grilled meats. The sauce can be kept refrigerated for up to 3 weeks (adapted from Seven Fires: Grilling the Argentine Way, by Francis Mallmann with Peter Kaminsky; Artisan, 2009).

Here are our three favorite sweet hand pie recipes:

https://www.kingarthurbaking.com/recipes/blueberry-hand-pies-recipe

https://www.allrecipes.com/recipe/234374/apple-hand-pies/

https://www.savingdessert.com/peach-hand-pies/

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Garbanzo Beans

Sun, 25 Sep 2022 17:48:03 -0400

Garbanzo Beans

Quite often lately I've been looking for good recipes to take advantage of our fabulous Maryland produce. And this means I'm often looking for new forms of protein. One thing that has captured my interest is the chickpea, or garbanzo bean. And Chef Jerry Pellegrino will tell you, this basic little bean has about a million uses.

A little background. The chickpea is closely related to the soy bean, which flourishes in Maryland. You'd think chickpeas would do well here, and maybe one day they will. But our humid summers promote a devastating fungal blight that kills off the plant. Nevertheless researchers are working to find a cultivar that will do well in the mid-Atlantic.

Meanwhile we can keep our fresh Maryland vegetables company with canned garbanzo beans, which couldn't be easier to find. Canned beans are cooked and softened and ready to use right away. Usually you'll want to wash and drain them.

One thing I've done before is to make hummus, one of the most healthy and nutritious spreads around. Hummus will give your food processor a good workout, so get it ready. You'll need your cooked chickpeas, some store-bought tahini (sesame seed paste), garlic, salt, cumin and lots of good olive oil. Blitz the heck out of it and finish it off with a dusting of paprika.

Recipes for Indian food are loaded with garbanzo beans. How about making a curry that features garbanzo beans along with our local cherry tomatoes, spinach, cauliflower, onion, and garlic? Just simmer the beans, onion and cauliflower in a broth. Once tender, you can add the soft ingredients and a healthy dollop of curry powder, and keep on a low heat until a nice thick sauce develops. Garnish with parsley and serve with jasmine rice.

Another very simple idea is to prepare a bed of chickpeas for a chicken that you are going to roast. Toss in a little onion and red pepper and let everything soak up the drippings from the chicken. Easy-peasy.

Chickpeas are a great ingredient in a salad. And here, the field is wide-open.

Some common companions would be feta cheese, sweet onions, cherry tomatoes, avocado, radish, peaches, melon, apples and nuts. Grains such as rice, quinoa, bulgur, wheat berry and lentils are natural partners. The choice is yours so get creative!

Stews are a great place for chickpeas to shine. Long slow cooking will allow the beans to absorb lots of flavor, so it plays to their strength. Here's a great recipe that combines garbanzo beans with sweet potatoes, spinach and assorted spices. Give it a try.

AL'S SWEET POTATO, CHICKPEA STEW

Ingredients

1 cup softened chickpeas

2 tbs olive oil

1 onion finely chopped

1 tsp cumin

1 tsp coriander

1 tbs tomato paste

1 can chopped tomatoes

1/2 red pepper, seeded and diced

1 tsp brown sugar

3 cups baby spinach

parsley for garnish salt and pepper

(for sweet potatoes)

3 sweet potatoes, peeled, cut into thick slices

3 cups water

1/4 stick butter

4 tbs honey

pinch of salt

Wash and drain the chickpeas. Put into a skillet with lots of water. Boil, then simmer for 2 hours. Drain, set aside.
Boil then simmer the sweet potatoes in the water with the butter, honey and salt. Turn the sweet potatoes half way. When done, remove from heat and keep warm.
For sauce: heat oil in skillet, cook onions with cumin and coriander. Add tomato paste, then add the tomatoes, peppers, sugar and more spices. Stir and cook.
Add spinach to the tomato sauce, then add the chickpeas. Stir and cook.

Adjust seasoning.

Add the sweet potato slices and stir.
Garnish with parsley.

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Goat Milk Cheese

Wed, 07 Sep 2022 15:08:59 -0400

As someone who really loves a little cheese with his wine, I appreciate the great change of pace that goat milk cheese offers. Marylanders are blessed with several goat cheese producers, including Fire Fly Farm and Cherry Glen. And as Chef Jerry Pellegrino knows, every weekend at the local Waverly market we can pass by the stand of Charlottetown Farm Goat Milk Cheese. We were happy to welcome the owner, Pam Miller to our show. Here is her wesbsite address. www.charlottetownfarm.com

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Radishes

Wed, 31 Aug 2022 17:32:16 -0400

They may not be the most glamorous vegetables around, but radishes certainly know how to make their presence felt. That crisp totally unique flavor livens up any salad, and some of them are good enough to eat on their own with your morning coffee.

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Cold Pasta

Tue, 23 Aug 2022 12:35:38 -0400

Although it may be the Dog Days of Summer there's no reason to turn your back on something as delicious as pasta. Served cold with any variety of vegetables, a pasta salad is a great way to beat the heat. And Chef Jerry Pellegrino will tell you this is one of the best dishes for culinary improvisation.

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Beef tartare

Tue, 02 Aug 2022 09:56:01 -0400

Last week we were talking about various cuts of Maryland beef. Today we want to continue the subject and talk about a beef dish that is a little bit edgy; and that would be Beef Tartare. Chef Jerry Pellegrino points out that since we are talking about raw beef, we should tread carefully here.

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Frying pans

Wed, 06 Jul 2022 17:06:31 -0400

As I remember it, one of the very first things I bought for my first grownup kitchen was a skillet. I think it was one of the first non-stick varieties and predictably I didn't really know how to use it and keep it in good shape.

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English pub food

Tue, 14 Jun 2022 17:33:02 -0400

Having just spent a bit of time in London, I came away with a renewed appreciation for that timeless tradition: pub grub. It was hard to talk me out of ordering yet another plate of fish and chips, especially with good English ale at hand.

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Homemade donuts

Wed, 08 Jun 2022 19:35:30 -0400

This is the season of cool, sunny mornings, the perfect time for breakfast on the back deck. Alongside your cup of hot steaming coffee, consider having a plate of fresh homemade donuts.

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Upside down cake

Tue, 17 May 2022 19:46:21 -0400

One of my favorite desserts that my mother used to make for us was Upside Down Cake. I loved it and had no trouble wolfing it down, but I never got a clear answer from my mom about what was upside down about it. And I hope that Chef Jerry Pellegrino can clear this up for me.

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Springtime greens

Tue, 26 Apr 2022 09:44:40 -0400

Prowling through the markets this past week, I was pleased to see a wide variety of greens showing up. This week I'd like to talk about several in particular that may not be in your regular arsenal.

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Cupcakes

Tue, 05 Apr 2022 11:45:25 -0400

I'm AS. As a little kid I wasn't really allowed a whole lot of time in the kitchen, I guess because I was good at getting in the way. But there was one recipe I was encouraged to work on and that was cupcakes.

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Oeufs en meuette

Tue, 29 Mar 2022 12:39:00 -0400

On a past trip to France I discovered a little dish that I fell in love with. It’s known as “Oeufs en Meuette” or eggs poached in red wine. Every time I found it on a menu I would order it, and no two were the same. But they were always good. As I pointed out to Chef Jerry Pellegrino, this is sort of a European cousin of Eggs Benedict.

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Coooking a la maroc

Tue, 22 Mar 2022 12:18:00 -0400

One of my favorite aspects of the American kitchen is how easily we delve into exotic cuisines these days. Personally, I've tried Indian cooking, Carribbean, Thai and Greek. But there is one that I like quite a bit, and that is the cooking of North Africa. Fortunately, our Chef Jerry Pellegrino is well-versed in Moroccan cooking.

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A bouquet of flour

Tue, 08 Mar 2022 15:07:06 -0500

During the spring of 2020 a lot of folks were hunkering down during the early days of the pandemic, and trying their hand at baking bread. From my own experience I came to learn a lot more about flour than I knew before. Chef Jerry Pellegrino, is a well-known baker, and has a lot more knowledge about flour.

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Cooking with ham hocks

Tue, 15 Feb 2022 12:52:13 -0500

As reported on our show, I've been passing these cold winter weeks making one soup after another. One particular ingredient has been a mainstay, and that's the good old fashioned ham hock. And Chef Jerry Pellegrino will tell you, this is one of those very useful remnant cuts of pork that pack a punch.

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Egg based dishes

Tue, 08 Feb 2022 10:10:00 -0500

They used to say that the number of folds in a chef's hat represented the 100 ways you can cook eggs. Chef Jerry Pellegrino's farm boasts a hearty flock of egg-laying hens who have given him the raw material for exploring all those ways of fixing up eggs, Here are a few of those delicious egg-based recipes.

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Oysters

Tue, 01 Feb 2022 08:47:42 -0500

For the last few weeks I have been craving raw oysters. I don't always get into that mood, but when I do, my appetite becomes ferocious. However, I've discovered that not everybody shares my taste for raw oysters. So Chef Jerry Pellegrino has helped me to come up with a few other ideas if I'm going to invest in a few dozen crustaceans.

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Potatoes in winter

Tue, 25 Jan 2022 09:56:00 -0500

Part of the hearty approach to eating in winter is tucking into all manner of potatoes. Baked, roasted, mashed, worked into stews or fried up for breakfast, the possibilities go on and on. Chef Jerry Pellegrino has taught us, sometimes it's a matter of matching up the right kind of potato for the right dish.

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Guinea hens, pheasant and squab

Tue, 11 Jan 2022 07:59:00 -0500

In the past few weeks the Holiday Season has seen us sitting down to all sorts of dinners, and chances are more than once the featured attraction has been a bird of some kind. And as Chef Jerry Pellegrino points out there's a lot more available than just good old chicken and turkey.

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Plum pudding

Tue, 21 Dec 2021 07:37:00 -0500

I know I'm a very old fashioned sort of geezer, and I accept that. And guys like me think good old Charles Dickens taught us how to celebrate Christmas pretty near perfectly. To wit: in my mind nothing captures the spirit of the holiday season better than plum pudding. And Chef Jerry Pellegrino will agree this impressive dessert is shockingly easy to prepare... provided you understand a few key things.

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How to build an italian soup

Tue, 07 Dec 2021 08:57:54 -0500

For the past few weeks I'd bet that more and more often... soups have been appearing on our stove tops. The perfect antidote to chilly weather, a hot, steaming bowl of soup really hits the spot. Now there are dozens of ways to go about building a soup, but our Chef Jerry Pellegrino can make a strong case for a very traditional Italian approach.

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An autumn menu

Tue, 23 Nov 2021 08:50:00 -0500

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.

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International Dumplings

Tue, 16 Nov 2021 08:45:00 -0500

I've read that there is one thing that all societies have in common when it comes to food: if you have any kind of flour available in your kitchen, you make some sort of a dumpling. And Chef Jerry Pellegrino has been pondering these tempting little bundles of goodness.

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Baked apples

Mon, 08 Nov 2021 19:59:00 -0500

With Thanksgiving just a couple of days off, we thought we'd give you some ideas for last minute desserts. You might want to serve something that is right at hand, easy to prepare and sure to please. And as Chef Jerry Pellegrino would suggest, one dish that fills all those criteria is baked apples.

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Taco Tool Kit

Tue, 02 Nov 2021 11:35:12 -0400

A lot of us spent a portion of summer's closing weeks putting up and preserving that great Maryland produce. Now it's time to use it. A good tangy salsa is a great destination for, say preserved tomatoes, peppers and garlic, and what better way to enjoy a salsa than with a taco. Chef Jerry Pellegrino, give us some tips on fixing homemade tacos.

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What To Do With All That Produce II

Tue, 26 Oct 2021 11:40:00 -0400

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.

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Winter Squash

Wed, 06 Oct 2021 17:27:00 -0400

We are most definitely in a transition period at the local markets. Summer produce is phasing out and autumn crops are coming in.

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Fall baking ideas

Fri, 01 Oct 2021 10:39:09 -0400

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.

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Sweet Pumpkins

Fri, 24 Sep 2021 10:00:07 -0400

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.

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Savory Pumpkins

Fri, 17 Sep 2021 12:52:00 -0400

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.

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Produce Based Cocktails

Wed, 01 Sep 2021 15:59:22 -0400

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.

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Late Summer Fruits

Thu, 12 Aug 2021 10:11:57 -0400

You don't have to look far at your favorite farmers market to find delicious fruit these days. Apples, peaches, pears and plums are all around us. However in coming weeks, if you look a little closer you may just spot a few less conventional items. Chef Jerry Pellegrino is quite a fan of some of the undeservedly obscure fruits.

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Dry Aged Beef

Thu, 05 Aug 2021 12:36:00 -0400

Since we don't eat steak all that often, it makes sense to splurge and get the best cuts all the time. Dry aged steak is expensive, but the difference in flavor and aroma makes it something of an irresistible choice.

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Pie Crust Primer

Thu, 29 Jul 2021 14:44:00 -0400

Given the sheer abundance of fruit available to us now, it is natural to think about making some pies. As tempting an idea as this is, I used to be put off by the seeming complexity and futility of making a good pie crust. But not any more. Having learned a few crucial secrets, I am now qualified to turn out a lovely flakey crust just about every time.

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Baking The Best Brownies

Thu, 15 Jul 2021 15:07:00 -0400

If you have a hankering to make a perfect brownie, rejoice, because Chef Jerry Pellegrino has a few tips. These are basic concepts, to be sure, but if you fail to follow them your brownies will not be all that they can be.

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So Simple, So Good

Tue, 06 Jul 2021 12:31:57 -0400

Many of the dishes I encounter at restaurants or at dinners with friends are outstanding culinary accomplishments. I can easily imagine lengthy recipes and mounds of ingredients. But lately some of the best things I've eaten are incredibly simple and incredibly good. You don't always have to be fancy to score a home run.

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The Pulled Pork Variations

Fri, 02 Jul 2021 09:40:00 -0400

I've been spending a lot of time with our slow cooker. There is something very appropriate about sitting around the house while the kitchen throws off mouth-watering aromas hour after hour. And Chef Jerry Pellegrino will tell you, one of the most tempting things you can prepare is good old pulled pork. But of course you don't have to use a slow-cooker.

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Baking Tips

Wed, 09 Jun 2021 16:40:00 -0400

Some tips for the culinary science of baking.

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Springtime Dishes

Wed, 02 Jun 2021 13:23:00 -0400

Spring tastes like carrots, rhubarbs and asparagus.

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Fish En Papillote

Thu, 20 May 2021 15:55:33 -0400

A look at a classic French technique for cooking fish in a parchment paper pouch.

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Pasta Primavera

Tue, 27 Apr 2021 13:14:00 -0400

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.

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Shallots

Tue, 20 Apr 2021 18:00:00 -0400

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.

Note: In a previously released version of this episode, we recommended storing shallots in olive oil in your fridge. We've since learned that could be dangerous and edited it out of this version. It is better to keep them stored whole in a cool, dry place. Thanks to our listeners for catching that inadvertent error.

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Farmers Market Report

Wed, 07 Apr 2021 16:21:00 -0400

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.

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Tempura

Wed, 24 Mar 2021 15:17:00 -0400

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.

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Coming Food Trends

Wed, 17 Mar 2021 14:19:26 -0400

As spring approaches, a look at what's hot in cuisine.

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Broiling

Tue, 09 Mar 2021 13:23:00 -0500

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 talking about? Then the penny dropped and I realized it was one of those "the Brits call it this and the Yanks call it that" moments. Chef Jerry Pellegrino set me straight explaining that what they were referring to is what we call "broiling.”

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Beef Jerky

Wed, 24 Feb 2021 16:43:00 -0500

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.

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Artichokes

Wed, 17 Feb 2021 10:37:48 -0500

We're in the cold heart of winter right now, and many of us are yearning for signs of a coming spring. One good idea would be to sneak a few warm weather treats into our winter diet. Chef Jerry Pellegrino has been enjoying one such treat—artichokes.

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Spinach

Tue, 02 Feb 2021 15:12:00 -0500

We've gotten into the habit of ordering carry out from our local Indian restaurant up in Parkville. One of my favorite dishes is the famous palak paneer, an Indian sort of creamed spinach with cheese. And Chef Jerry Pellegrino, that got me thinking: winter is a great time for spinach, maybe we should talk about a few different ways of enjoying it.

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The Great British Baking Show

Wed, 27 Jan 2021 18:43:00 -0500

We have never spent time on Radio Kitchen talking about TV cooking shows, but one has emerged that deserves our attention. As the pandemic slogs on, many of us have often found it hard to shake the blues. But there is one source of comfort and relief these days and that is The Great British Baking Show. As Chef Jerry Pellegrino recalls, the early days of the pandemic were marked by a bread making craze.

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The Great Rice Bowl

Wed, 20 Jan 2021 16:25:00 -0500

A lot of the meals that we cook at home end up needing some sort of starch. Potatoes are the default choice, but there are also whole grains like bulgur, barley and even quinoa. But an important alternative is rice. Chef Jerry Pellegrino reminds us that when we speak of rice, we are actually speaking about a lot of different things.

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Oatmeal

Thu, 14 Jan 2021 09:36:00 -0500

Winter mornings are certainly a time for a hot cup of coffee or tea, and something nice and hot to put in our tummies. Pancakes and waffles drenched with butter and maple syrup come to mind, but if you would like something a little healthier, you can't beat oatmeal. And as Chef Jerry Pellegrino knows, oatmeal is not only a wonderful breakfast food, it can be put to a lot of other uses.

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Winter Greens

Mon, 04 Jan 2021 22:29:00 -0500

In this season of New Year's resolutions, it might be wise to follow your mother's advice and "remember to eat your greens.” Now of course, finding fresh green vegetables in January isn't quite as easy as July, but if you are willing to keep an open mind about it, Maryland actually manages to produce an abundance of winter greens for us to enjoy. And Chef Jerry Pellegrino has prepared three delicious recipes that feature winter greens.

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Oysters For New Year's Eve

Wed, 30 Dec 2020 16:21:00 -0500

Well, good Marylanders, this miserable year is slipping behind us, and a newer, more hopeful one is on the horizon. With just a couple days left before New Year's Eve, we have just enough time to whip up a few of our most traditional recipes to cheer up our small little get-togethers this year. And Chef Jerry Pellegrino would agree that for many of us, nothing can pick up our spirits during these pandemic times than the prospect of eating oysters plucked fresh from the Bay.

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Bite Size Party Treats

Wed, 23 Dec 2020 16:08:41 -0500

Without a doubt the season of entertaining has arrived, albeit in a much modified form. Since we will be gathering in very small groups this year, it makes sense to stack up a bunch of recipes for very small bites. And so Chef Jerry Pellegrino has these suggestions for tempting bite size treats.

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Standing Rib Roast

Tue, 01 Dec 2020 13:39:00 -0500

The next few weeks are going to be filled with celebratory dinners, scaled back, of course, because of COVID. Even if it's just the two of you, or maybe one more trusted couple, there's no reason you can't pull out all the stops and serve up one of the most majestic meals of the season. And Chef Jerry Pellegrino, it's hard to top a standing rib roast for dining majesty.

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Apple Pie Trials

Wed, 25 Nov 2020 13:05:00 -0500

Every couple years or so I have been making it a habit to pick up a few different varieties of apples and do a scientific test to see which make the best pie. The method is to make four identical small pies, each with just one variety, and then taste test them to see which is the winner. And since Chef Jerry Pellegrino owns an apple farm, I am certain he has some strong opinions on this subject.

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Potato Round-Up

Tue, 17 Nov 2020 14:45:00 -0500

With Thanksgiving just ahead next week, it seems to be a great time to ponder one of the mainstays of the great feast. Whether you have a turkey or not, I'm willing to bet you will have some kind of potatoes on the table. And as a public service Chef Jerry Pellegrino would like to do a potato round-up and pass on some good information.

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Vegetarian Recipes

Wed, 11 Nov 2020 10:14:00 -0500

Even though I am not a vegetarian, I do appreciate the concept. Thus, nearly every week we try to have a vegetarian meal with no meat proteins. This time of the year, in mid-autumn, there are scores of vegetables available for us to work into our daily meals. And as Chef Jerry Pellegrino will tell you, the secret to enjoying vegetarian meals is to make them as tasty and satisfying as possible.

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Molasses

Wed, 04 Nov 2020 16:34:00 -0500

We hear a lot about heirloom varieties and heritage breeds, but there is another category of food that harkens back to the good old days. Although we don't see ingredients such as buttermilk, apple butter and lard very often, they still are out there. And so is molasses, that historic concoction that helped create America. Chef Jerry Pellegrino will tell you even though we don't always have it on hand, it is still a very useful ingredient.

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Pumpkin Pie

Thu, 29 Oct 2020 09:11:00 -0400

Every now and then an idea will pop into my head to try something I haven't done before. I know that my local farmers market has tons of pumpkins right now, so I thought I'd take a crack at making pumpkin pie from scratch. And Chef Jerry Pellegrino, I am proud to say I nailed it the first time out.

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Chili

Fri, 23 Oct 2020 15:18:00 -0400

The other evening as I came in from walking my dog I was eager to put the damp and chill behind me and tuck into something that would warm the old belly. As luck would have it, Vickie had just whipped up a big pot of turkey chili, so all was right with the world. Chef Jerry Pellegrino thinks we have reason to believe that every household across America has its own special recipe for this oh-so-satisfying dish.

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Wurst And Sausage

Tue, 13 Oct 2020 12:26:00 -0400

It's fall and the air is filled with footballs which means I am thinking about appropriate food for watching the Ravens play. This time of year I always end up talking to Shane Hughes of Liberty Delight Farm to see if he's got any bratwurst to sell. I'm glad to say he always does. But why stop at bratwurst? As Chef Jerry Pellegrino would say, let's talk sausage.

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Churrasco, Chimichurri And Black Beans

Tue, 06 Oct 2020 15:23:00 -0400

Even though summer is officially gone, we still will have weeks of pleasant warm weather waiting just ahead. It certainly is way too early to pack up the barbecue grill, so to encourage you to keep it fired up, we have a dinner in mind that is easy and fun to make. It's one of Chef Jerry Pellegrino's favorites, that great grilled meat dish, churrasco.

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Sweet Potatoes

Tue, 29 Sep 2020 16:16:00 -0400

Although they're with us for most of the year, sweet potatoes seem especially in season these days. As the summer heat gives way to autumn coolness, the sweet potato seems to be at its best as the first frost draws near. Chef Jerry Pellegrino has pointed out, we Marylanders are fortunate that sweet potatoes do so well in our native soil.

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Inspiration From The Summer Pantry

Tue, 22 Sep 2020 16:02:00 -0400

It's the middle of September and our Maryland pantry is overflowing with incredible locally produced food. And it's so enjoyable to run through the list of our favorite Maryland foods and dream up delicious dishes.

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Garden Loaf Bread

Thu, 10 Sep 2020 14:40:00 -0400

It's been a great growing season here on the shores of the Chesapeake Bay. Backyard gardeners are reporting bumper crops which in turn give rise to the question "what do I do with all this produce?" Chef Jerry Pellegrino has come up with a few very creative ideas about how to handle all that produce.

Think bread. Not your standard flour and yeast bread, but bread made with vegetables. Think pumpkin bread for instance. By grinding up things like squash, zucchini, or corn you can add it to your batter and come up with a very flavorful product. Here are some of Jerry's best ideas.

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Cooked Tomato Recipes

Wed, 02 Sep 2020 15:01:00 -0400

This is that glorious time of the year when we are awash in tomatoes. They're piled high at the market and friends with carefully nourished backyard tomato plants are dropping off paper bags stuffed with their prized produce. And Chef Jerry Pellegrino agrees, our first inclination is to use tomatoes in a salad, but we can also whip up some very easy and tempting dishes using cooked tomatoes.

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Savory Baked Treats

Wed, 26 Aug 2020 22:15:00 -0400

Last week we put on our baking hats and whipped up some summer fruit cobblers, short cakes and tartlets. Today we'll keep those baking hats on our heads and cross over to the savory side of the street. And Chef Jerry Pellegrino tells me there are a lot of things we can do with Maryland produce that work well with batter and dough.

Jerry is thinking about quiches, tarts, empanadas, and pot pies, all of which can benefit from using local protein and produce. Here are a few ideas.

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Cobblers, Shortcakes And Tartlets

Tue, 18 Aug 2020 15:51:00 -0400

Every week when I go shopping at the farmers market I pass by the fruit stands and start wondering how I can use all those beautiful peaches, pears and plums. Not only will I be eating them out of hand, but I will be doing a little baking that will put them to use. Chef Jerry Pellegrino has three ideas for baking a little fruit into our desserts: cobblers, shortcakes and tartlets.

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Maryland Melons

Tue, 28 Jul 2020 17:34:00 -0400

Very few things make me as happy as a fresh, chilled Maryland melon. To me it's the perfect way to start the day or to ward off the heat of mid-summer. Chef Jerry Pellegrino shares my enthusiasm, and is delighted by the sheer number of varieties of melons we have here.

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Low And Slow Barbecue On The Grill

Thu, 23 Jul 2020 11:36:00 -0400

If you accept the idea that grilling and barbecue are not the same thing...grilling is fast cooking over high heat, while barbecue is a long, slow cooking process using indirect heat...you'll realize that some days you just want to go long a slow and let time be your featured ingredient. And as Chef Jerry Pellegrino points out, sometimes you just don't want to rush things.

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Marinades And Rubs For The Grill

Tue, 14 Jul 2020 14:56:00 -0400

Stand on your pack porch any evening these days, and that sound you hear is folks firing up their grills. Wait a little while and that aroma that comes wafting through the air is the succulent smell of food roasting over a hot fire. Chef Jerry Pellegrino is a master griller and before he slaps that steak down on the grill there are a few things he does in preparation.

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Salads And Vinaigrettes

Thu, 09 Jul 2020 09:46:00 -0400

Last week we made a report on what was available at our area farmers markets, and on top of the list were salad greens. It may seem hard to believe but you can still stroll past the stands and see things you've never seen before. And Chef Jerry Pellegrino will point out, you can still get your old reliables but there are an amazing number of choices out there.

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The Farmers Market Welcome You

Tue, 23 Jun 2020 16:41:00 -0400

A lot of people in the Baltimore area are confronting the corona virus pandemic with trepidation. There's a lot of conflicting opinions swirling around, complicated by inconsistent facts. When it comes to shopping for food we seem to be in a true quandary. While many people are going to grocery stores armed with face masks and hand sanitizers, many are also reluctant to chance it. I would like to talk about one method of food shopping that I think is quite safe, and that would be going to our farmers markets.

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Root Vegetables Of Spring

Wed, 10 Jun 2020 11:49:00 -0400

When you talk about root vegetables, you might be thinking about autumn and early winter. But springtime has its own crop of veggies that come to us from under the soil, and no kitchen should be without them. Chef Jerry Pellegrino has a lot of ideas on what to do with these familiar treats.

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Quarantine Tea

Wed, 03 Jun 2020 18:13:00 -0400

One thing about the quarantine. I've heard that a lot of us are indulging our sweet tooth more than usual. Personally, I can tell you I do get a bit peckish around about 4 in the afternoon, which happens to be is what the English call tea time.

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Leftovers Repurposed

Wed, 27 May 2020 12:47:00 -0400

I think a lot of us are not dealing with food supply and menu planning quite the same way we did a few short months ago. We're making fewer trips to the grocery store and spending lots of time surfing the web for new recipe ideas. We're also casting a speculative eye at pots and bowls and containers of leftovers. And Chef Jerry Pellegrino will tell you, when it comes to re-purposing food our refrigerators are actually little gold mines.

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The Pulled Pork Variations

Wed, 20 May 2020 16:16:00 -0400

While we've been in hunker down mode, I've been spending a lot of time with our slow cooker. There is something very appropriate about sitting around the house while the kitchen throws off mouth-watering aromas hour after hour. And Chef Jerry Pellegrino will tell you, one of the most tempting things you can prepare is good old pulled pork. But of course you don't have to use a slow-cooker.

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The Well Stocked Pantry

Wed, 29 Apr 2020 17:58:00 -0400

During this period of lockdown and social distancing, a lot of us are starting to feel like pioneers living on the prairie. Since we are making fewer visits to the grocery store, we are doing more planning for stocking up on the essentials we need to keep going. Chef Jerry Pellegrino, has given this some thought and has put together a good list. Jerry believes that a well chosen pantry is better than an overstuffed one.

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Shelter In Place Soups

Tue, 21 Apr 2020 17:46:00 -0400

As we all work to get through this period of social isolation, we can still count on a few things to buck up our morale. And what could be more comforting than a big bowl of home made soup in the evening?

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Roast Leg Of Lamb

Fri, 13 Mar 2020 03:10:00 -0400

With spring just days away, it's not to early to start thinking about renewing one of the season's most succulent dishes, roast leg of lamb. You can go two ways with this roast, either bone-in or boneless. As it turns out, both Chef Jerry Pellegrino and I prefer the flexability of the boneless cut, although there is a time and place for a big old bone-in leg of lamb.

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The Mystery Of Oysters Rockefeller

Tue, 25 Feb 2020 03:24:00 -0500

In the middle of winter, hundreds of intrepid Maryland watermen motor into the Chesapeake Bay and its tributaries to go fishing for oysters. Nearby oyster farms are currently turning out a record haul, keeping hungry Marylanders well supplied. And as Chef Jerry Pellegrino would tell you, of all the wonderful way to eat oysters, none is as famous or mysterious as Oysters Rockefeller.

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Make Your Own Candy

Thu, 13 Feb 2020 10:03:00 -0500

With Valentine's Day right around the corner a lot of us start thinking about shopping for some kind of sweet treats for our sweethearts. So if a box of candy says something, imagine what a box of homemade sweets would say. Chef Jerry Pellegrino will tell you, this can be a very rewarding project to take on.

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Aphrodisiacs

Thu, 13 Feb 2020 10:01:00 -0500

Valentine's Day is nearly here, and a lot of folks are looking for novel ways of saying, "I love you". Last week we talked about how to make your own candy. Today we're going to continue the discussion with some advice on how to throw a little kindling on the fires of romance. And as Chef Jerry Pellegrino points out, history is filled with examples of foods that wishful thinkers claimed would provide a little spark of passion. They are known as aphrodisiacs.

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Trifle

Tue, 31 Dec 2019 11:59:00 -0500

It's Christmas Eve and a few of you out there still may not have solved the problem of what sort of special treat can you whip up.

Well, may we take a page out of the Old English cookbook and suggest creating a nice trifle to lay before the family.

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Pizza Guy

Thu, 05 Dec 2019 12:28:00 -0500

With the holidays coming the opportunities for family fun are abundant. With the kids hanging out getting underfoot, it's a good idea for parents to have some kind of group activity to keep the young people occupied and happy. Chef Jerry Pellegrino can tell you from experience, home-made pizza night is a great idea. And who better to talk about the intricacies of pizza than Will Fagg of Tiny Brick Oven in Federal Hill.

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Butternut Squash

Thu, 21 Nov 2019 15:52:52 -0500

With Thanksgiving approaching it's time to take a look at recipes for side dishes that might get you out of your ordinary rut. Perhaps the most emblematic vegetable for this season is the butternut squash, which is among the most versatile items in our pantry. Chef Jerry Pellegrino will tell you, this tasty winter squash just begs to be doctored up.

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Bread Pudding

Thu, 07 Nov 2019 15:27:42 -0500

So the days have gotten really short, and the night has gotten so much longer, and I for one am standing in the need of a little comfort. When Chef Jerry Pellegrino told me he wanted to talk about bread pudding, I was all ears. In my book, bread pudding is pure comfort.

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Italy II: Garganelli, Pesto Rosso

Tue, 05 Nov 2019 12:50:56 -0500

Last week Al started talking about his excellent Italian adventure in Piedmont, in the foothills of the Alps. One of the most exciting parts of his trip was a visit to the Il Melograno Cooking School in Turin where Chef Giadda Bosco presides. He had a lesson in making fresh pasta from scratch, and he found it a humbling experience.

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Making The Perfect Meatball

Tue, 15 Oct 2019 16:54:00 -0400

A few weeks ago we were looking for something different in the protein department for dinner, and my girlfriend Vickie suggested we make some meatballs. So I bought the fixings and made them up, and they were pretty good, but Chef Jerry Pellegrino tells me could have done better.

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The Perfect Hamburger

Fri, 11 Oct 2019 15:08:30 -0400

Watching a Ravens game is very much a sacred ritual for me. I have to have my man cave set up just right. I have to have the right beverage and of course, I have to have the right food. So of course several times a season I fix up some hamburgers for the crowd. They're usually pretty good, and nobody complains. I told Chef Jerry Pellegrino that I could be doing better. So he came up with just a few simple hints that should really help.

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Fish Tacos

Wed, 02 Oct 2019 10:32:44 -0400

It's no exaggeration to say that Mexican and Hispanic food have become well established parts of our cuisine. Folks who have traveled south of the border have encountered incredible variations on the rudimentary dishes we can get here. One of the most popular of authentic dishes to emerge is fish tacos. Chef Jerry Pellegrino points out that Marylanders should be thrilled to find another use for our splendid seafood. Jerry suggests that whatever fish you select, you pan fry it and then cut it into long slices that can run the length of the tortilla. Pico de Gallo sauce and Salsa Roja are traditional accompaniments.

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Fruit Sorbets

Wed, 04 Sep 2019 13:18:35 -0400

These last weeks of summer are some of the best for the enjoyment of local produce. Every vegetable under the sun is out there, and there simply isn't a better time to enjoy fruit. Apples, peaches, pears, plums, and melons and crying out for love. Chef Jerry Pellegrino will tell you, one of the best things you can do to capture those fruity flavors is to learn how to make sorbets and granitas.

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Gazpacho 8-20-19

Thu, 22 Aug 2019 15:58:25 -0400

This is the season of the tomato avalanche. At markets, grocery stores and in your neighbor's backyard, tomatoes are coming up like nobody's business. Al asked Chef Jerry Pellegrino, 'what are you supposed to do with a paper bag containing 20 red ripe tomatoes?' His answer: make gazpacho.

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Ratatouille And Hummus

Fri, 16 Aug 2019 11:13:03 -0400

It's no secret that our Maryland farmers are cranking out the year's best produce right now. Every time Al visits the market and sees table after table of gorgeous fresh vegetables, he starts ransacking his brain for ideas on how to cook and serve it. Chef Jerry Pellegrino has said that one place to look for inspiration is the Mediterranean, where fresh vegetables are the cornerstone of cooking.

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Melon Magic

Mon, 29 Jul 2019 16:06:50 -0400

Maryland farmers are now producing an incredible variety of exotic and delicious melons. As Chef Jerry Pellegrino has learned, there is a lot to choose from.

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July 2019 Market Report

Tue, 16 Jul 2019 13:58:53 -0400

What a great time of the year for fans of Maryland's farmers markets. This is high summer, and the stalls in the marketplace are groaning with fresh produce. Al made a tour of the Waverly farmer's market last week and took some notes. And Chef Jerry Pellegrino will tell you, at this time of year, if you can't find it in the market, you probably don't need it.

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Radishes

Mon, 15 Jul 2019 15:37:35 -0400

There's a vegetable out there that is sadly neglected and as far as Al is concerned, it's an undeserved fate. The poor little radish isn't feeling much love these days, which is a shame, because it is a very tasty little veg.

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Summer Salsas

Wed, 19 Jun 2019 15:36:03 -0400

Al and Chef Pellegrino give some ideas for summer salsas you won't be able to stop snacking on!

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Vinaigrettes for Spring Salads

Wed, 05 Jun 2019 16:45:06 -0400

This is high season for salad lovers, so what better time to be creative and make your own salad dressing! Al and Chef Jerry give some tips and tricks.

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Ideas for Spring Lamb

Tue, 14 May 2019 16:15:38 -0400

The season of spring lends its name to all manner of food. Spring onions, spring rolls, and especially spring lamb. Just coming into the market at this time of year, spring lamb is a succulent flavorful meat that fits in perfectly with this season of gentle dining. And spring lamb has a well deserved reputation for being far milder than its more mature associate, the tough old leg of mutton.Let's take a look at the classic cuts of lamb and what they are best used for.

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Fun Food From Down Under

Wed, 24 Apr 2019 10:41:09 -0400

If travel is one of the finest ways to broaden our minds, then Chef Jerry Pellegrino must have one of the broadest minds in Baltimore. The reason being, Jerry has gone about as far away as a man can get from our city on the Bay. He made it down to Melbourne, Australia to visit with his fianc\u233\ues family.While in The Antipodes, Jerry got an eyeful of the Australian way of eating. Jerry shares a few recipes he got a hold of and they are perfect for the Maryland kitchen.

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French Toast for a Spring Breakfast

Thu, 18 Apr 2019 11:59:51 -0400

Chef and Al talk about the endless possibilities for delicious french toast. Sweet to Savory.

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Artichokes

Fri, 12 Apr 2019 14:23:22 -0400

As the spring markets open up, we'll start seeing some old friends. The artichoke is coming back for a few weeks, and it's a time to enjoy this surprisingly versatile vegetable. And as Chef Jerry Pellegrino jokes, a lot of people just sort of look at an artichoke and say, ----yeah, what do I do with it?----

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Baking Tips

Fri, 29 Mar 2019 10:03:16 -0400

The weather is just starting to warm up a bit, and our collective sap is starting to rise. If you feel like taking on a few little projects in the kitchen, it's a good time to start baking. Chef Jerry Pellegrino has some timely tips for our listeners.

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Cauliflower

Fri, 22 Mar 2019 11:16:04 -0400

A few weeks ago our friendly neighborhood nutritionist Courtney Ferreira was on talking about healthy choices in eating. One thing she mentioned was cauliflower, which is apparently quite a little nutrition bomb. And Al and Chef Jerry Pellegrino agree that cauliflower may have gotten something of a bum rap and being way too bland.

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Root Vegetable Soup

Thu, 21 Feb 2019 11:43:51 -0500

Here in the last few weeks of winter it's hard to imagine that we can support our local farmers, but with several farmers markets open year-round around the state, it's possible to do just that. This is the season of the root vegetable, the heartiest and most die-hard of Maryland produce, the food that just keeps on giving. And Chef Jerry Pellegrino of Schola Cooking School will tell you, perhaps one of the best ways to enjoy winter root vegetables is in a root vegetable soup.

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The Wide World of Barbecue

Fri, 15 Feb 2019 13:20:56 -0500

Right this moment in the dead of winter, we need to remind ourselves that warmer days lay ahead. Our poor old backyard grills are in sorrowful hibernation, just counting down the days until we fire them up for a barbecue. But why wait? Chef Jerry Pellegrino loves grilling and making barbecue. But one thing that impresses him is that as you go around the country, barbecue means different things in different regions.

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Cynthia Glover

Tue, 29 Jan 2019 15:29:03 -0500

Travelling has always had a big impact on the way Al Spoler eats. As he moves around the world in his travels, he encounters all sorts of new things to eat, many of which he attempts to replicate back home. Al and Chef Jerry Pellegrino of Schola Cooking School invited Cynthia Glover, one of their favorite travelers, to be join them for this episode.

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New Year's Resolutions II

Thu, 17 Jan 2019 10:58:39 -0500

Eating healthy always seems to be a little more difficult in the winter months. Most of the locally produced food items just aren't available, and the tendency is to eat heavier, more filling food. For Chef Jerry Pellegrino and me this is a conundrum, which is why we've asked nutritionist Courtney Ferreira to be with us today.

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New Year's Day Traditions

Wed, 02 Jan 2019 16:16:51 -0500

From the American south come quite a few traditions for our first meals of the year. Black-eyed peas, collard greens, corn bread, and pork are guaranteed to get your year off on the right foot. The old, famous dish of Hoppin' John seems to have be created just for this purpose, and is a wonderful cold weather dish.

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Plum Pudding 12/25/18

Wed, 02 Jan 2019 12:29:07 -0500

Of all of the traditions that surround holiday dinners, our ----Radio Kitchen---- hosts say there is nothing as tasty as a well-made classic plum pudding.

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Holiday Pies and Tarts 121818

Tue, 18 Dec 2018 16:20:06 -0500

During the holidays I’m apt to forget about dessert discipline and indulge in the occasional cookies or pies. This very natural inclination is far from rare and we’re going to do nothing to prevent you from enjoying the sweeter side of the holidays. Chef Jerry Pellegrino loves this topic and has collected a lovely bunch of recipes for delicious savory and sweet pies and tarts that sound quite tempting.

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Lobster Tails

Tue, 11 Dec 2018 14:21:10 -0500

During this festive season, we’re always looking for spectacular ways to entertain our guests. Any time you want to introduce an element of luxury into an affair, all you have to do is trot out the lobster, and your friends will bless your name. Chef Jerry Pellegrino has discovered you don’t always have to use the entire lobster to get a good dish. A simple lobster tail can do a lot of wonderful things with a lot less waste.

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Standing Rib Roast Of Beef

Tue, 27 Nov 2018 15:05:11 -0500

The holidays are upon us, and a lot of folks are going to be cooking some pretty fancy dinners. Now, if you don’t want to do turkey again, may we make a modest suggestion? Hop right over to your favorite butcher and have him cut you up a rib roast of beef. Chef Jerry Pellegrino says, this is truly a festive cut of meat for big occasions.

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Cast Iron Cooking

Tue, 13 Nov 2018 16:26:17 -0500

With Thanksgiving looming, a lot of us are reaching back for old family recipes that will be perfect for the big feast. An important part of cooking with tradition in mind is cooking with the family's traditional pots and pans.That old cast iron skillet that Grandma swore by sits on the shelf just waiting to be put in the game. According to Chef Jerry Pellegrino, there's a few techniques people can learn to get the most out of cast iron. Here's some observations.

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An Abundance of Peppers

Tue, 23 Oct 2018 11:40:51 -0400

All summer long we've been gazing fondly at the pepper tables of our local farmers markets. If you love color, texture and intricate shapes, then you can't beat peppers for sheer appearance. We don't know exactly how many varieties we grow here in Maryland, but peppers seem to thrive.

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Cooking with Coffee and Tea

Thu, 18 Oct 2018 12:21:32 -0400

Most of us can't start our day without a cup of coffee or tea. As beverages go, these two are must-haves. But there's more you can do with that cuppa joe and pot of tea. Chef Jerry Pellegrino knows a number of ideas for using coffee and tea in cooking.

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Market Report

Mon, 15 Oct 2018 12:19:18 -0400

What a long strange growing season it's been. Heat, rain, heat, rain all at the wrong time, it makes you wonder how are things going down on the Maryland farm? And as Chef Jerry Pellegrino points out, it's not hard to get answers if you shop at our local farmers markets. Early October is usually one of the richest market times of the year, but what about this year?

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Working the Wok

Wed, 10 Oct 2018 10:23:38 -0400

Jerry is constantly looking for more ways to get more vegetables into his diet. One of the best and most versatile is to start using a wok, or something very much like it. According to Chef Jerry Pellegrino, the wok is a simple tool, but there are some techniques you can learn to make your stir fries go better. Here is some of his advice and a few recipes.

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Liz Nuttle and Mustards

Wed, 26 Sep 2018 11:04:09 -0400

At any given time I can dig no fewer than five different mustards out of my refrigerator. A hot dog is not a hot dog unless it has classic Yellow Mustard on it, but all those others have so many uses. Chef Jerry Pellegrino and I asked our friend Liz Nuttle to come on and give us her take on this extraordinarily useful condiment.

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Salad Nicoise

Fri, 14 Sep 2018 14:28:12 -0400

On a long ago vacation in the South of France I came across a dish that I brought home with me and made it a standard. Salad Nicoise is one of the easiest and most appealing salads I know. Chef Jerry Pellegrino says, even though we can't always get those classic tiny nicoise olives, we do have everything we need right here. But one thing I thought you needed, isn't one of the classic ingredients: lettuce!

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Summer Casseroles (Encore)

Wed, 29 Aug 2018 12:16:50 -0400

There's an enormous variety of veggies out there in our Maryland markets and grocery stores. And as students at La Schola cooking school can tell you, one of life's treats is to go shopping with Chef Jerry Pellegrino and fill your basket with whatever captures your fancy at the farmers market.One thing you can do is whip up a vegetable-heavy summer casserole.

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Cold Summer Soups

Wed, 22 Aug 2018 11:53:46 -0400

During the cold of mid-winter it makes sense to warm our insides with big bowls of piping hot soup. So, conversely, wouldn't it make sense to cool down our tummies during the summer with bowls of fresh cold soups? Chef Jerry Pellegrino of Schola Cooking School points out, so much of the summer produce can be used this way.

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Quick Sauces for Summer

Tue, 07 Aug 2018 14:44:07 -0400

During this season of grilling, some of us think that the process stops the moment we take the food off the grill. But you can really do a lot more to put together a fantastic plate. And as the French say, ----the sauce is everything.----

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Maryland Peaches

Wed, 01 Aug 2018 15:39:59 -0400

It's the time of the year when our local markets are at their prettiest, with all sorts of fresh fruits and vegetables coming our way. Among the most eye-catching are Maryland peaches, in their soft yellow and orange splendor. And there are so many great ways to enjoy peaches.

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Summer Berries

Tue, 24 Jul 2018 15:32:55 -0400

Summer is the season of the berry patch, the source of some of the most appealing fruit of the year. Blueberries, raspberries, blackberries, black raspberries... gooseberries! We could go on and on, and you can eat 'em right off the bush, or you can take 'em home for some real fun.

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Soft Shell Crabs

Fri, 20 Jul 2018 12:41:50 -0400

One of the fleeting joys of summer is the soft shell crab. They seem to come and go in the marketplace, but when they're around, they're irresistible to a lot of Marylanders. To newcomers, the prospect of cleaning, cooking and eating these crustaceans is, frankly, quite daunting. But once you get the hang of it, it's a breeze...

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Grilling on the Fourth

Fri, 06 Jul 2018 13:00:03 -0400

July 4th, our great national holiday when we do our level best to celebrate with gusto. There's going to be a lot of grilling going on, and there is nobody better than Chef Jerry Pellegrino of Schola Cooking School to give us a few shrewd hints on how to make the most of it.

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Summer Pasta Recipes

Fri, 22 Jun 2018 14:19:48 -0400

I don't know, but I've seen it in the movies: Italians will eat pasta all year long. Whether it's in the bleak mid-winter or al fresco on a sunny summer afternoon, pasta is always there. And as Chef Jerry Pellegrino of Schola Cooking School will tell you, there seems to be quite a few pasta ideas that are appropriate for these warmer months.

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Panna Cotta

Wed, 13 Jun 2018 14:30:50 -0400

I was watching one of those cooking shows the other day, and a contestant decided to whip up a batch of panna cotta, the wonderfully light and fruity Italian dessert. I asked Chef Jerry Pellegrino of Schola Cooking School, since it's such an easy dish, why don't more people try it? And I think it's because the key ingredient is gelatin, something modern home cooks don't work with very often. We offer some easy instructions

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Levening Agents

Thu, 24 May 2018 11:25:06 -0400

Levening is what we do make dough rise and become much less dense. This actually involves somehow incorporating air into the mixture. Yeast, baking soda, baking powder and egg whites are the four most common mechanisms for levening dough. The secret is to cause a chemical reaction in the dough that will result in the creation of carbon dioxide. Baking soda, or sodium bicarbonate, reacts with the acid in a dough to produce the gas. Typically, buttermilk, vinegar, or lemon juice provide the acid. Baking powder, however, carries its own acid with it, thus avoiding unwanted flavors. Here are several baking recipes Jerry has used at Schola Cooking School.

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Foraging in the Spring

Tue, 15 May 2018 16:52:27 -0400

When the whole Eat Local movement got started in the Bay Area of San Francisco, foraging in the wild for healthy edible food became a signature activity. Alice Waters of Chez Panisse in Berkeley would dispatch dozens of volunteers to head out into the wilds and bring back baskets of amazing ingredients. And as Chef Jerry Pellegrino points out, those of us living in ----the other Bay Area---- can do the same. In fact, Chef Chris Amendola has opened Foraged, described as a ----hyper-seasonal eatery---- in Hampden. He prowls through to fields and forests of Maryland and southern Pennsylvania, casting a knowledgeable eye over the terrain. The resulting dishes are often small plates, which encourages more browsing, more taste sensations. Early spring is a good time to find ramps in the woods. These savory members of the onion family have become very chic in recent years. Here's a recipe.

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Spring lamb with Spring onions

Fri, 27 Apr 2018 12:16:35 -0400

Spring is finally starting to feel like spring, and we are starting to sport the first new harvests of the year. This gives us a whole new set of options as we work out ways to celebrate this tender season. I told Chef Jerry Pellegrino of Schola Cooking School, that I wanted to see if I could find any recipes for those two stalwarts of the season: spring lamb and spring onions.

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Blue Catfish

Wed, 18 Apr 2018 15:52:58 -0400

Essentially there are three kinds of catfish: flatheads, channel, and blue. At this point just about any recipe that works for firm white fish will work here. Let's take a look at a basic fried catfish recipe.

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Canning in the Spring

Tue, 27 Mar 2018 11:44:03 -0400

Maryland's farms are just about ready to start cranking out good fresh food this spring, and very quickly we're going to be washed away in a food avalanche. Since we can't possibly eat everything we'd like to buy, we have to have a plan B. There's no better expert than Chef JP of Schola Cooking School, and he says it's never to early to start thinking about preserving the bounty.

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Spinach Two Ways (Encore)

Thu, 08 Mar 2018 11:53:54 -0500

Al and Jerry give two ideas for what to do with spinach: creamed spinach and spinach ravioli.

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Winter Tapas

Wed, 14 Feb 2018 14:51:31 -0500

Al and Jerry give some winter tapas recipes.

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Moroccan Cooking

Wed, 24 Jan 2018 16:15:53 -0500

Here are some recipes that Jerry and Amy use at Schola Cooking School whenever it's Moroccan night.

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Adventures in Sous Vide Land

Wed, 17 Jan 2018 14:28:29 -0500

A few weeks ago we offered our listeners a long list of handy holiday gifts for home cooks. One of our suggestions was the new sous vide systems that use a submersible wand to handle the temperature control side of things. So guess what? I ended up getting one for Christmas, and I've already used it a couple times. With Chef Jerry Pellegrino of Schola Cooking School at my side with advice, I am confident that I will master this technique...

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Healthy Eating

Tue, 09 Jan 2018 12:43:54 -0500

How are those New Year's Resolutions going? I wonder how many of our promises involve food? Lose weight, cut down on this and that, eat fewer snacks. Maintaining a healthy diet is a fantastic way to contribute to your health, and Chef Jerry Pellegrino has noticed, once a new approach to eating sets into your lifestyle, it becomes a habit and pretty easy to stick to.

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Holiday Pies and Tarts

Mon, 08 Jan 2018 15:48:07 -0500

The first few weeks of the New Year are a perfect time for dining with friends. To make your dinners a little more festive you can dress up your desserts by whipping up a few creative tarts and pies. Chef Jerry Pellegrino has some great ideas.

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Plum Pudding

Mon, 08 Jan 2018 15:10:31 -0500

We've been talking a lot about holiday traditions this month, and one of the most ancient is a little treat called Plum Pudding. Making a proper Plum Pudding involves a few techniques that most Americans aren't familiar with. But we've got you covered.

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How to Make a Gingerbread House

Mon, 11 Dec 2017 16:52:46 -0500

Kids all over love this time of year, with the presents, the holidays, the cookies, it's all dreamland. One of the perennial props for this time of year is a project that you can take on with your kids. In Chef Jerry Pellegrino's opinion, nothing says winter holidays like a Gingerbread House.

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Yorkshire Pudding

Tue, 05 Dec 2017 12:00:35 -0500

Yorkshire Pudding

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Holiday Gift Guide

Wed, 29 Nov 2017 13:18:58 -0500

Holiday Gift Guide

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Radio Kitchen

Making Pickles

New School Bread Baking

Classic Spring Desserts

Tiramisu

Rhubarb

Edible Flowers

Polenta

All About Pork Shoulder

Gluten-free baking

Spice Blends

Soufflés

Butter

Blue Cheese

Quick Breads

Goulash

​Poultry

​Lamb Shanks & Ham Hocks

All About Chocolate

Oatmeal

Porchetta

Beef Stew

Low-Cal Cooking

Food Predictions for 2026

Jewish Holiday Cookies

Beef Wellington

Potatoes for the Holidays

Beef Jerky

Thanksgiving Leftovers

Standing Rib Roast for Thanksgiving

Non-Stick Cookware

Making the Perfect Vinaigrette

Sausages for Tailgating

Fondue

Eggplant

Ground Beef

Pork Chops

Carrots

Vegetable Spreads

Cast Iron Dessert

Pickles

Sweet and Savory Corn

Sweet and Savory Corn

Polenta

Sausage on the Grill

Sausage on the Grill

Summer Squash

Uncommon Berries

Mint

Pork Bellies

Vinaigrette

Crème Fraiche and Others

Lentils

Olives

Vegetarian Prime Time

Meringue

Making Gnocchi

Making Gnocchi

Making Gnocchi

Making Gnocchi

All About Rice

Market Report

Vegetable Primetime

Meringue

Making Gnocchi

All About Rice

Market Report

French Toast

Coffee Cakes

Spring Lamb

Rotisserie Cooking

Uncommon Herbs

Spinach

Using Gelatin

Home-made Pâté de Campagne

Jerry’s Favorite Steak Cuts

Winter Salads

Korean Barbecue

Cassoulet

Poaching Fruit

Poultry

Lamb Shanks & Ham Hocks