Kitchen Radio is a cooking class + conversation that broadcasts from a different home kitchen each episode. Brought to you by Home Cooking New York, NYC’s beloved cooking school for home cooks.
And we're back! Jennifer comes out of podcast hibernation to talk about Thanksgiving with Meredith Heuer on her back porch in Beacon, NY, which is the closest they can come to cooking together in a kitchen during this very different holiday season. For virtual cooking classes with Jennifer, visit www.homecookingny.com.Here are the links to the recipes that Jennifer and Meredith waxed poetic about. If you have questions or want to inquire about a recipe you don't see listed here, reach out to Jennifer's Thanksgiving Hotline: jennifer@homecookingny.com. Olio Novello 2020Buttermilk-Brined Turkey (or Turkey Breast)Buttermilk SpoonbreadCranberry Sauce with Orange + GingerMashed Potatoes with Celery Root + Melted LeeksPumpkin Fudge TorteCranberry Curd Tart
"How do I make my food taste better?"Salt, fat, and acid are the seasoning trifecta. Most people know that salt makes food taste better, as well as a dollop of butter, but "acid" is perhaps the least understand of the seasoning tools in the home cook's kitchen. But it is the most magical. Find out how to add just the right amount to make your food sing out for joy. Listen in.-----------Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.Thank you for listening!
"Which are the best cooking fats, and which should I avoid?" and "How bad is Pam cooking spray, really?"Ah, fat! The wondrous ingredient that brings flavor and lusciousness to food. But the topic of "fat" also fill home cooks with questions, mainly about how to choose between the good ones and the bad. Jennifer breaks it all down to size for you. Listen in. -----------Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.Thank you for listening!
Chef John Scoff hails from Charleston, South Carolina, where he was the executive chef of a low-country bistro before coming to his senses and joining Home Cooking New York's teaching team in 2005 (he was following his then-girlfriend, now-wife who was moving north for a teaching job). His most sought after class is Southern Brunch, so I asked him to share some of his signature takes on this Southern classic.RECIPE: John's Shrimp & GritsBrought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002. Follow us on Instagram @homecookingny.com.If you enjoyed this episode, please subscribe to the podcast and leave us a short review, so we know you're out there!COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!
Jennifer delves into the differences between Parmigiano-Reggiano cheese (aka "the king of cheeses") and regular Parmesan cheese, and what you should know when making the choice. Find out why it's worth the centuries-old hype and the price tag.Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.Thank you for listening!
Erica Wides is one of our school’s beloved chef-instructors and the host of “Funny People Making Food,” a YouTube series that follows her attempts to teach comedians how to cook. Since Erica teaches our Handmade Bagel Workshop, and I’ve never attempted to make one from scratch, I thought it was time to remedy that hole in my repertoire and have her show me the ropes. I’ll happily gloat that the bagels we made were at the very least, on par with some of the best bagels I’ve ever eaten. I also created a signature bagel using some add-ins from Erica’s well-stocked kitchen, which I am surprised that not in rotation at every bagel shop. You’ll want to hear all about that. Listen in.RECIPE: Handmade BagelsBrought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002. Follow us on Instagram @homecookingny.com.If you enjoyed this episode, please subscribe to the podcast and leave us a short review, so we know you're out there!COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!
"When Should I Use a Nonstick Pan?"Tune in as Jennifer breaks down the do's and don't's of nonstick cookware:1) what foods you should always cook in a nonstick pan,2) how to clean a regular pan so it washes up like a nonstick surface,3) what are the better brands of nonstick cookware,and4) why browning your food is a good thing.LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is Kitchen Radio's bonus content, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question to jennifer@homecookingny.com for a chance to have your question featured on a future episode.
Joe Dizney learned how to make gumbo from watching his grandmother cook batches of it in her 1950s Louisiana kitchen. Now he makes it out of his own kitchen on special occasions (or whenever he has a poultry carcass lying around) using the same, well-worn cast iron skillet his grandmother used. In this episode, Joe shows Jennifer how to make a proper Cajun roux and how to temper it before adding it to the simmering stock (to minimize its “Cajun napalm” quality), which Joe seasons with his own blend of “leaves and seeds.” Jennifer also learns a thing or two about sassafrass leaves, okra, and the trinity of black, white, and red pepper.RECIPE: Joe's Andouille and Okra GumboBrought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002. Follow us on Instagram @homecookingny.com.If you enjoyed this episode, please subscribe to the podcast and leave us a short review, so we know you're out there!COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!Thank you for listening!
"When should I cook with convection?" -- Sarah F., BeaconTune in as Jennifer simplifies what daunts many a home cook: the convection oven setting on their oven. Learn how a convection oven works, when to use it, and why it isn't as scary as you think.Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.
Margot is tired of predictable flavor of the Indian food she makes at home, and wants to learn how to make a curry that will really knock her socks off. Her husband Josh is a newfound vegetarian, so we decided to cook up a batch of chana masala, a richly-spiced chickpea and tomato curry that has a secret, sour ingredient that will help Margot brighten up all of her future Indian dishes.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.RECIPE: Chana MasalaSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE @ jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!Thank you for listening, and do come again!
"How long do dried spices last?" -- Daphne, Rhode IslandTune in as Jennifer talks through all the do's and don'ts of storing dried spices in your kitchen, and how to increase their longevity.Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.
Meredith and I have spent a lot of time in the kitchen together over the years. We briefly had a radio show called “Chewing the Fat” on our local station, where we’d talk about what we cooked for dinner that week. Riveting stuff, folks. She also photographed my last cookbook, “Six Basic Cooking Techniques.” She originally wanted to learn how to cook liver for this episode, but I simply couldn’t get excited about that. So we settled on lamb, which I am very excited about. Listen in.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.FOLLOW MEREDITH: @meredithheuerphotogRECIPE: Mint-Pistachio Pesto for Lamb ChopsSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE: Email jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!Thank you for listening, and do come again!
"Tell me everything I need to know about garlic." -- Everyone, USAListen in as host Jennifer gives you the full scoop on choosing, mincing, and storing garlic, and how to get the most out of it in your everyday cooking.Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.
Ryon is a contagiously-friendly photographer and optician, who manages my local uber-hip, eyewear store, Luxe Optique. He also doesn’t eat many meals at home, so I focused on teaching him how to make flavorful, one-pan meals at the end of the day. In order to do so, we first had to dig an old wok out of his garage, which we scrubbed and scrubbed until it was clean enough to cook up a classic stir-fry.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.FOLLOW RYON: @ryonophotoRECIPE: Gingery Turkey Stir-Fry with Roasted Broccoli + Red OnionsSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE: Email jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!Thank you for listening, and do come again!
"Can I cook with extra-virgin olive oil?" -- Stephen C., Brooklyn, NYListen in as host Jennifer gives you the full story on what "extra-virgin" actually means when it comes to olive oil, when you should use if for cooking, and when you should not. Also, find out why "olio novello" is worth the hype.WHERE TO BUY OLIO NOVELLO: California Olive Ranch or Fresh DirectHave a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.
Today I am in Astoria, Queens in the home kitchen of Chef Jae Jung. For this episode, I am thrilled to play the role of student as she teaches me how to cook a proper Korean pancake, one that is featured in a new cookbook called A Place at the Table, that highlights the recipes of the nation's top foreign-born chefs in America. Jae moved to New York from Seoul, Korea, at the age of 29 to attend the Culinary Institute of America. For the last 10 years, she has been working nonstop in the nation’s top restaurant kitchens with a pivotal stop in New Orleans -- where she found a lot of culinary similarities with the foods of her native Korea. Until this month, Jae was a sous chef at Cafe Boulud in New York City, and is now taking a well-deserved break from the culinary rat race. I was thrilled she now had the time to show me how to make this quintessential Korean dish and let me snack on her mother’s year-old kimchee. Listen in.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.FOLLOW JAE: @chefjaejungRECIPE: Korean Pancakes with Charred Scallion Dipping SauceSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE @ jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school.Thank you for listening, and do come again!
"What kind of salt should I cook with?" -- Julia, Los AngelesListen in as Jennifer roots through the myriad salts in her own home kitchen and discusses when and why to use each kind. ----"Sidebar" is Kitchen Radio's bonus content, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question or -- even better -- send a voice memo to jennifer@homecookingny.com for a chance to have yours featured on a future episode.
Today I am joining Laurel Brandstetter in her kitchen in Nyack, NY. It’s a busy place that is home to her 18-month-old daughter, magician husband, and her global accessories brand, Mar Y Sol, which she runs from her third floor. Laurel wants to learn how to roast a chicken, despite being squeamish about having to deal with the honesty of a whole, raw bird. But it is that good feeling that comes from serving up a well-roasted chicken that inspired her to move past that and embrace the challenge. Listen in.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.RECIPE: How to make a very good roast chicken and where to buy a chicken stand.HAVE A QUESTION FOR JENNIFER?: Email her! jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school.Thank you for listening, and do come again!
Today I am joining Sam Anderson in Beacon, New York, where we’re cooking up a batch of breakfast burritos. Sam is a writer-at-large for The New York Times Magazine and the author of my favorite book this year, called Boom Town, about the spontaneous birth of Oklahoma City. Years ago, he used to join me for cooking classes back when I taught out of my kitchen in our small town, almost a decade ago. It’s been years since we’ve been in a kitchen together, but he is still an excellent student. Listen in.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.RECIPE: How to make an excellent breakfast burrito at home.GUEST INFO: Check out Sam Anderson's acclaimed soliloquy on flavor and his excellent book, Boom Town.CULINARY QUESTIONS: Please email jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school.Thank you for listening, and do come again!
Today I am joining Rebecca Miller Ffrench (yes, that's how you spell her last name!) in her apartment in New York City, where we’re whisking up a batch of Kuku Sabzi, a Persian baked egg dish packed with fresh herbs. Rebecca is a very talented cake baker and decorator, whose floral wedding cakes are in high demand. She loves bright flavors and learning about new ingredients, so this dish is perfect for her and a fun way to kick off our pilot episode. Listen in.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002RECIPE: Kuku SabziGUEST INFO: Find out more about Rebecca Ffrench and her fabulous floral cakesCULINARY QUESTIONS: Please post those on the Kitchen Radio FB pageCOOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school.Thank you for listening!
Hello, I’m Jennifer Clair, host of Kitchen Radio, a new cooking podcast launching October 15 that will bring you into the kitchens of home cooks across the country. Join me as I teach them how to cook a dish they’ve always wanted to learn, while also rooting through their pantries and refrigerators to uncover the stories behind the ingredients they buy.This podcast is designed to make you more comfortable in your home kitchen by listening in on a cooking class taking place in one just like your own. This season, I’ll be showing up in kitchens across New York State: Laurel Brandstetter wants to learn how to make the perfect roast chicken, my optician Ryon Odneal wants to master his wok; Meredith Heuer, a photographer, is curious about lamb chops, and writer Sam Anderson loves himself a good breakfast burrito. We’ll kick off the season with a visit to Rebecca Ffrench, a talented cake baker who wants to make a Persian kuku, which is basically a frittata on steroids. Each episode will include a full recipe for the dish we are cooking, as well as a chance to ask me any culinary questions you have and even pitch yourself as a future guest.I have been teaching cooking classes to home cooks for 17 years, both in their home kitchen and at my brick-and-mortar cooking school -- Home Cooking New York -- in downtown New York City. This podcast was born of the desire to bring cooking classes into as many home kitchens as I can, with the help of a microphone and the world wide web.A new episode of Kitchen Radio will arrive every two weeks. You can read more about the show, and me, at homecookingny.com; just click on the “Kitchen Radio” link.Thanks for listening, and until we meet again in Rebecca’s kitchen, toodle-oo!
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