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Episode 6 Aired: Thursday, May 10th 2012
How I Became a Chef: Michael Anthony from The Main Course by HeritageRadioNetwork
Farm-to-table chefs from the Berkshires and Hudson Valley come together in the kitchen to showcase and celebrate their shared food community. Leah Eden of HeritageRadioNetwork.org attended the first ChefX dinner, a unique culinary exchange that brings chefs and food lovers together from Berkshire...
Anastasia's Fridge: Salad Greens VERY BERRY DRESSING This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any leftover in ice cube trays and then transfer to Tupperware. Defrost at room temp. FOR THE SALAD: ¼ lb of mesculin mix ¼ lb of arugula or ruby streaks...
Mushrooms. They're spongy, wild, and weird. And they taste great. Heritage RadioNetwork.org has looked at the curious - often offbeat - world of mushrooms a number of times over the years. Contrary to popular belief, mushrooms aren't plants. They're the Flowering fruit of fungi, which live...
Anastasia's Fridge: Dandelion Recipe: Orechiette with Guanciale and Dandelions 1lb good quality orecchiette (I'm partial to De Cecco) Kosher salt 1 tsp olive oil ¼ pound guanciale, cut into ¼" by 1" slices* 2 cloves garlic, chopped 1 tspn chili flake ½ tablespoon unsalted butter 1 large bunch of...
This Passover Special is brought to you by HeritageRadioNetwork.org and The Forward Newspaper. Tune in for conversations about Passover food innovations and the renaissance of Jewish foods. Devra Ferst of The Forward Newspaper sat down with Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefilteria...
Brooke David's Meat Art