Kitchen Radio

"What kind of salt should I cook with?" -- Julia, Los Angeles

Listen in as Jennifer roots through the myriad salts in her own home kitchen and discusses when and why to use each kind.

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"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 [email protected] for a chance to have yours featured on a future episode.

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!

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 2020

Buttermilk-Brined Turkey (or Turkey Breast)

Buttermilk Spoonbread

Cranberry Sauce with Orange + Ginger

Mashed Potatoes with Celery Root + Melted Leeks

Pumpkin Fudge Torte

Cranberry Curd Tart

"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.

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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 & Grits

Take 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).