It is a beautiful time of year. While the trees in our area unveil their new spring leaves, the sun-soaked soil is sprouting its own leafy greens. Tony and Chef Cindy celebrate the influx of local tender lettuce landing in our farmer's markets. Then we leave the fruits of our soil for soils abroad as listeners get some advice for upcoming trips to Europe.

It is a beautiful time of year. While the trees in our area unveil their new spring leaves, the sun-soaked soil is sprouting its own leafy greens. Tony and Chef Cindy celebrate the influx of local tender lettuce landing in our farmer's markets. Then we leave the fruits of our soil for soils abroad as listeners get some advice for upcoming trips to Europe.

Tony Foreman and Cindy Wolf discuss everything connected to food and wine. From cold suppers to elegant dinner parties.

Foreman and Wolf on Food and Wine on WYPR

Tender lettuce and vacation inspiration

What's your favorite way to cook? Do you like to grill? Roast? Fry? Tony and Chef Wolf discuss their favorite cooking techniques and their do's and don'ts when preparing dishes. From sautéing to braising, there are an abundant of techniques that are used in the kitchen everyday and these are just a few!

This is a rebroadcast.

What's your favorite way to cook? Do you like to grill? Roast? Fry? Tony and Chef Wolf discuss their favorite cooking techniques and their do's and don'ts when preparing dishes. From sautéing to braising, there are an abundant of techniques that are used in the kitchen everyday and these are just a few!
This is a rebroadcast.

Going back to the techniques

What's the one thing that brings a meal together? Starches! The part everyone looks forward to, especially with big dinners. Whether its fries, polenta, rice, etc. starches are included in most meals and come in many different forms. On this week's episode, Tony and Chef Wolf discuss their favorite part of their meals. They go over the big three central starches; potatoes, rice, and corn!

What's the one thing that brings a meal together? Starches! The part everyone looks forward to, especially with big dinners. Whether its fries, polenta, rice, etc. starches are included in most meals and come in many different forms. On this week's episode, Tony and Chef Wolf discuss their favorite part of their meals. They go over the big three central starches; potatoes, rice, and corn!

Getting Into Starches

Are you tired of comfort food, and ready the new, bright flavors of Spring? It's that time of the year where Winter is over, but it's not quite Spring yet. We're in that in between where you're just waiting for something new. This week, Tony and Chef Wolf discuss what they are making to get them through to the upcoming season. As the weather starts to change, they give some ideas and recipes with ingredients to speed up this tough time for cooks. 

Are you tired of comfort food, and ready the new, bright flavors of Spring? It's that time of the year where Winter is over, but it's not quite Spring yet. We're in that in between where you're just waiting for something new. This week, Tony and Chef Wolf discuss what they are making to get them through to the upcoming season. As the weather starts to change, they give some ideas and recipes with ingredients to speed up this tough time for cooks.

Tender lettuce and vacation inspiration

In 1 playlist(s)

Foreman and Wolf on Food and Wine on WYPR

Social links

Follow podcast

Recent clips