SIDEBAR: "When Should I Cook with Convection?"

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: [email protected]. 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.-----------JENNIFER'S VIRTUAL COOKING CLASSES ARE 30% OFF for KR LISTENERS!Have you enjoyed this culinary tidbit, and are curious to learn more about cooking good food? Well, you are in luck! While her NYC flagship cooking school is closed as the country waits out the pandemic, all of Jennifer's cooking classes are taking place online (live and interactive!), so you can tune in from your kitchen and cook along the  instructor. Maximum 10 people per class. Check out the schedule here: www.homecookingny.com. To take 30% the class price, mention that you are a listener in the "Notes to Instructor" section of registration and Jennifer will refund you 30% off the class price (normally $45 per class, and includes everyone in your household).  

"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.  -----------JENNIFER'S VIRTUAL COOKING CLASSES ARE 30% OFF for KR LISTENERS!Have you enjoyed this culinary tidbit, and are curious to learn more about cooking good food? Well, you are in luck! While her NYC flagship cooking school is closed as the country waits out the pandemic, all of Jennifer's cooking classes are taking place online (live and interactive!), so you can tune in from your kitchen and cook along the  instructor. Maximum 10 people per class. Check out the schedule here: www.homecookingny.com. To take 30% the class price, mention that you are a listener in the "Notes to Instructor" section of registration and Jennifer will refund you 30% off the class price (normally $45 per class, and includes everyone in your household).  

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 & GritsTake a virtual cooking class with Chef John! While our NYC flagship cooking school is closed as the country waits out the pandemic, all our cooking classes are taking place online (live and interactive!), so you can tune in from your kitchen and cook alongside your Chef John from his kitchen in NYC (this Shrimp & Grits menu is also cook-along class!). Maximum 10 people per class, and our ongoing cooking class schedule is here: www.homecookingny.com. Mention in the "Notes to Instructor" section that you are you a Kitchen Radio listener, and we'll refund you 30% off the class price ($45 per class, and includes everyone in your household).

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.-------------------JENNIFER'S VIRTUAL COOKING CLASSES ARE 30% OFF for KR LISTENERS!Have you enjoyed this culinary tidbit, and are curious to learn more about cooking good food? Well, you are in luck! While her NYC flagship cooking school is closed as the country waits out the pandemic, all of Jennifer's cooking classes are taking place online (live and interactive!), so you can tune in from your kitchen and cook along the  instructor. Maximum 10 people per class. Check out the schedule here: www.homecookingny.com. To take 30% the class price, mention that you are a listener in the "Notes to Instructor" section of registration and Jennifer will refund you 30% off the class price (normally $45 per class, and includes everyone in your household).  

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 BagelsTake a virtual cooking class with Chef Erica! Have you enjoyed this bagel tutorial, and are curious to learn more about cooking good food? Well, you are in luck. While our NYC flagship cooking school is closed as the country waits out the pandemic, all our cooking classes are taking place online (live and interactive!), so you can tune in from your kitchen and cook alongside your instructor, including our popular "Bagel Workshop" led by Chef Erica. Maximum 10 people per class. The ongoing cooking class schedule is here: www.homecookingny.com. Mention in the "Notes to Instructor" section that you are you a Kitchen Radio listener, and we'll refund you 30% off the class price ($45 per class, and includes everyone in your household).

"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 [email protected] 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 @ [email protected]: 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!