Episodes

Milk Street The Oaxacan Kitchen (Ep 301)

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Carnitas
Start to finish: 4 hours (45 minutes active) | Servings: 4 to 6

Authentic Mexican carnitas involve slowcooking pork in lard until fall-apart tender, then increasing the heat so the meat fries and crisps. The fried pork then is broken into smaller pieces for eating. In the U.S., however, carnitas usually is made by simmering pork in liquid, then shredding the meat. The result is moist and tender, but lacks intense porkiness as well the crisping traditional to carnitas. Our method melds the two techniques.

Episodes

Milk Street Argentina Favorites (Ep 422)

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Oven-Perfect Strip Steak with Chimichurri
Start to finish: 1 1/4 hours (15 minutes active), plus refrigeration
Servings: 4 to 6
This recipe uses the gentle, controlled heat of the oven to replicate the “reverse sear” technique Argentinians use when grilling beef. Rather than start the steak over high heat to brown, then finish over low heat, the steaks start in a cool oven, then finish with a quick sear in either a blistering-hot cast-iron skillet or on a grill. The result is steak with a deep, flavorful crust that’s evenly cooked throughout, not overdone at the surface and just-right at only the core. We call for strip steaks (also called strip loin or New York strip), but bone-in or boneless ribeyes work well, too, as long they’re 1½ to 2 inches thick. We learned to season cuts of beef with nutmeg at La Carbrera in Buenos Aires; the spice doesn’t leave a distinct flavor of its own but rather enhances the steaks’ meatiness and smoky notes.

Episodes

Milk Street The New American Bakery (Ep 421)

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Pineapple Upside-Down Cornmeal Cake
Start to finish: 1¼ hours, plus cooling | Servings: 12
Briana Holt, owner of Tandem Coffee + Bakery in Portland, Maine, makes a rich, sturdy buttermilk cake with cornmeal for texture and flavor, as well as ricotta cheese to keep the crumb tender and moist. We adapted her winning formula and paired the cake with fresh fruit to update the classic all- American pineapple upside-down cake. To avoid a soggy layer where cake and fruit meet—a common problem with upside- down cakes—we first cook the pineapple to remove excess moisture, and we make sure the fruit is hot when the batter is poured on top so it begins to bake upon contact. To get the timing right, begin mixing the batter after placing the pan with the pineapple in the oven. This gives you 5 to 10 minutes to finish the batter; if it’s ready sooner, it can wait a few minutes.

Milk Street Quick Pasta (Ep 420)

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Passatelli in Brodo
Start to finish: 1¼ hours (30 minutes active) | Servings: 4 to 6
In Bologna, Italy, we tasted delicious home- cooked passatelli in brodo. Made with stale bread, cheese, eggs, broth and little else, the dish exemplifies cucina povera, or peasant cooking. Passatelli are cylindrical dumplings— like fat, short spaghetti—made by extruding dough through smallish holes; the dumplings are simply poached and served in chicken broth. We found that in lieu of a traditional passatelli maker, a potato ricer with 3/16-inch perforations works well for extruding the dough. Another alternative is to use a cooling rack with a ⅜-inch wire grid (instructions are included in the recipe).

Milk Street Indian Classics at Home (Ep 419)

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Butter Chicken
Start to finish: 1 hour 25 minutes (45 minutes active), plus marinating
Servings: 4 to 6
In our take on the butter chicken we had in Mumbai, boneless chicken thighs are briefly marinated in yogurt and spices, then broiled until lightly charred. We make a separate sauce into which the chicken then is stirred. In many recipes for butter chicken, copious amounts of butter and heavy cream supply richness, but we do as we were taught in India and use cashews pureed with a small amount of water until smooth. The nut puree adds creaminess without making the dish heavy. Serve this with steamed basmati rice for soaking up the sauce.

Episodes

Milk Street Meatballs and More (Ep 418)

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Neapolitan Meatballs with Ragù
Start to finish: 50 minutes | Servings: 6 to 8
In Naples, meatballs are generously sized, and their texture is ultra-tender from a high ratio of bread to meat. For our version, we opted to use Japanese panko breadcrumbs. Panko, which has a neutral flavor and a light and fluffy but coarse texture, greatly streamlines the meatball-making process, eliminating the need to remove the crusts from fresh bread, cut and measure, soak in water, then squeeze out excess moisture. Panko only needs to be moistened with water and it’s ready to use. Neapolitans serve their meatballs with a basic tomato sauce they refer to as “ragù.” We use pecorino liberally in this recipe: a chunk simmered in the sauce, as well as grated both in and over the meatballs.

Episodes

Milk Street New Israeli Cuisine (Ep 417)

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Couscous “Risotto”
Start to finish: 45 minutes | Servings: 4
Traditional risotto is made with starchy medium-grain Italian rice. This “risotto,” modeled on a dish we had in Tel Aviv, uses pearl couscous (which actually is a pasta) and a cooking technique similar to the classic risotto method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is nicely complemented by the salty, nutty notes of Parmesan cheese and the grassiness of fresh parsley. Don’t allow the onion to brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.

Episodes

Cook’s Country Slow-Roasted Fresh Ham (Ep 1313)

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Slow-Roasted Fresh Ham
Serves 12 to 14
Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pig’s hind leg. We chose a shank-end ham over a sirloin-end ham since the latter is tricky to carve. Salting the roast for 12 hours is key for moist, well-seasoned meat, and cutting a pocket in the meaty end helps the rub (bolstered with brown sugar and herbs for flavor) penetrate. Removing the skin allows the fat to render, and roasting the ham in an oven bag creates a moist cooking environment for evenly cooked meat.  
INGREDIENTS

8 – 10 pound ham shank-end, bone-in
⅓ cup packed brown sugar
⅓ cup kosher salt
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 large oven bag
2 tablespoons maple syrup
2 tablespoons molasses
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon black pepper

INSTRUCTIONS

Use a turkey-size oven bag for this recipe.

Episodes

Milk Street Secret Italian Recipes (Ep 416)

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Tomato-Olive Focaccia
Start to finish: 7¼ hours (40 minutes active), plus cooling | Servings: 12
This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter. Resist the temptation to add more flour than is called for. Shaping such a sticky, high-hydration dough by hand is impossible. Instead, the dough is gently poured and scraped into the oiled baking pan; gravity settles it into an even layer.

Episodes

Cook’s Country Triple-Chocolate Sticky Buns (Ep 1312)

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Triple-Chocolate Sticky Buns
Serves 12
To take sticky buns over the top, we added three types of chocolate: bittersweet and milk chocolate in the filling and cocoa powder in the sticky caramel topping. To ensure that the buns were ultratender, we used a Japanese bread-making technique called tangzhong that called for microwaving a portion of the dough’s flour and milk, turning it into agel-like paste, before adding it to the rest of the dough ingredients. The gel locked in more moisture than simply adding more liquid would, so the dough was soft without becoming overly sticky and difficult to work with, and it produced moist buns. For an easy filling with complex flavor, we microwaved butter and bittersweet chocolate to form a ganache that, once it had cooled, we spread over the rolled-out dough. We then sprinkled on milk chocolate chips: Rolled up in the dough, they delivered just the right amount of sweetness plus delightfully creamy pockets of chocolate(we ditched the cinnamon, a traditional ingredient in sticky buns, because it confused the chocolate flavor).

Episodes

Milk Street The Greek Kitchen (Ep 415)

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Ikarian Braised Pork with Honey, Orange and Rosemary
Start to finish: 3¼ hours (1 hour 10 minutes active) | Servings: 6 to 8
This savory-sweet pork braise is our version of the tigania, or skillet-cooked meat meze, that Diane Kochilas demonstrated for us on the Greek island of Ikaria. Instead of serving the dish in the Greek meze tradition—that is, as a small plate along with a host of others—we opted to make a larger batch to offer as a main course. We preferred the braise sweetened with a strong, dark honey, such as buckwheat, which holds its own in the mix of wine, herbs, citrus and fennel seed. But a lighter, milder variety worked, too; orange blossom honey is a good option. An orzo pilaf or rice is perfect for serving alongside.

Episodes

Cook’s Country Almond Boneless Chicken (Ep 1311)

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Almond Boneless Chicken
Serves 4 to 6
Almond Boneless Chicken, which is a Chinese American restaurant staple in the Detroit area, consists of crispy battered chicken served on a bed of crunchy iceberg lettuce, topped with a mild brown sauce, and sprinkled with almonds and scallions. A combination of baking powder, baking soda, and beer keeps the batter light and crisp. Folding chopped toasted almonds into the batter provides more almond flavor as well as crunch. A combination of hoisin, soy sauce, and dry sherry adds complexity to the chicken broth–based sauce. INGREDIENTS
Sauce

1 tablespoon cornstarch
1 tablespoon cold water
1 cup chicken broth
2 teaspoons dry sherry
2 teaspoons hoisin sauce
2 teaspoons soy sauce
⅛ teaspoon salt

Chicken

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
½ cup sliced almonds, toasted
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon baking powder
½ teaspoon baking soda
1 ¼ cups lager or pilsner beer
1 large egg, lightly beaten
2 quarts peanut or vegetable oil
½ head iceberg lettuce (4 ½ ounces), cored and sliced thin crosswise
3 scallions, sliced thin on bias

INSTRUCTIONS

Use a Dutch oven that holds 6 quarts or more.

Episodes

Milk Street All-New Italian (Ep 414)

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Roman Braised Beef with Tomato and Cloves
Start to finish: 4 hours (30 minutes active) | Servings: 6
In Rome, cloves are used to flavor the pot roast-like dish known as garofolato di manzo alla Romana. Cloves, known as chiodi di garofano, give the dish its name. The earthy, subtly smoky and slightly bitter flavor of cloves complements the natural sweetness of the onion, fennel and tomatoes used to flavor this dish. The beef typically is cooked as a large roast, similar to a pot roast. We prefer cutting a chuck roast into chunks and simmering the meat as a stew.

Episodes

Milk Street Vietnamese Every Day (Ep 413)

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Vietnamese Caramel Chicken
Start to finish: 40 minutes | Servings: 4 to 6
The classic Vietnamese technique of simmering meat or fish in dark, bittersweet caramel mixed with fish sauce and a few aromatics yields rich, wonderfully complex savory-sweet flavors. And the technique could hardly be simpler. Instead of a traditional clay pot, we use a 12-inch skillet to make our version of gà kho, or caramel- simmered chicken, and we cook the chicken until the sauce forms a glaze, as we were taught in Vietnam. Bruising the lemon grass releases its flavor and fragrance but since the stalk is still whole, it is easy to remove and discard before serving; the simplest way to bruise it is with the blunt side of the blade of a chef’s knife or the butt end of the handle. Serve the chicken with steamed jasmine rice.

Milk Street Middle Eastern Favorites (Ep 412)

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Pearl Couscous with Chicken and Chickpeas
Start to finish: 1 hour | Servings: 4 to 6
This is our version of the fragrantly spiced, stew-like maftoul with chicken and chickpeas that we tasted in Galilee. Maftoul, sometimes referred to as Palestinian couscous, resembles pearl couscous in shape and size but is made with bulgur. It is difficult to source in the U.S., but pearl couscous is a good substitute. For this dish, we first simmer bone-in chicken parts in water with aromatics, then remove and chop the meat, reserving it to add at the end. The flavorful broth that results from poaching the chicken is used to cook the couscous, so that rich, full flavor permeates the dish.

Milk Street Vegetable Makeovers (Ep 411)

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Persian Jeweled Rice (Javaher Polow)
Start to finish: 55 minutes (20 minutes active) | Servings: 4
This rice pilaf is named for the colorful dried fruits and nuts that embellish the saffron- tinted basmati rice. The bright color of raw pistachios is best here. Traditionally, jeweled rice is a labor-intensive dish; we’ve created a simplified version that’s visually stunning as well as richly, deeply flavorful. We almost always toast nuts to enhance their flavor and texture, but here raw pistachios are best, as they are more vivid in color and subtler in flavor than toasted or roasted. Don’t forget to rinse and drain the rice.

Episodes

Cook’s Country Pennsylvania Dutch Apple Pie (Ep 1310)

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Pennsylvania Dutch Apple Pie
Serves 8 to 10
The hallmark of Dutch apple pie is its creamy apple filling, but we didn’t rely on the traditional cream to achieve it. Instead we added melted vanilla ice cream to the apple filling for extra creaminess and a rich vanilla flavor that nicely complements apple pie. We sliced Golden Delicious apples and let them sit in the melted ice cream along with cinnamon, sugar, and lemon juice until they were soft and pliable; this way, they packed easily into the pie plate and created a cohesive interior that baked evenly. Before baking, we sprinkled a mixture of melted butter, flour, brown sugar, and a good dose of salt over the top of the pie for a supremely buttery crumble topping. Letting the pie cool completely before slicing into it allowed it to firm up so that we could produce beautifully clean wedges.

Episodes

Milk Street Weeknight Mexican (Ep 410)

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Chicken Tinga (Tinga Poblana de Pollo)
Start to finish (40 minutes active)
Servings: 4
Tinga poblana de pollo is a stewy dish of shredded chicken in a light, fresh tomato sauce that’s spicy and smoky with chipotle chilies. It’s an excellent filling for tacos or topping for tostadas. For our version of chicken tinga, based on the recipe we learned in Mexico, we poach chicken breasts, shred the meat into bite-size pieces, then add the chicken to the tomato-chipotle sauce that has been simmered separately. Mexican oregano, which has notes of citrus and earth, is more closely related to verbena than to Mediterranean oregano, which is in the mint family. Many supermarkets sell Mexican oregano; if it’s not shelved with the jarred herbs and spice, check the international aisle or where dried Mexican chilies are sold.

Episodes

Cook’s Country One-Batch Fried Chicken (Ep 1309)

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One-Batch Fried Chicken
Serves 4
Inspired by the pressure-frying machine in which Colonel Sanders created his famous fried chicken, we set out to find a faster way to fry that would get all the chicken on the table at the same time. To season the meat and keep it moist, we soaked bone-in chicken pieces in a mixture of buttermilk and salt. To season the flour dredge, we used Italian seasoning blend (a mix of dried oregano, thyme, basil, rosemary, and sage) instead of buying a long list of dried herbs. Granulated garlic, ground ginger, and celery salt added savory notes; both black and white peppers added pleasant, mild heat; and a bit of baking powder ensured a crunchy, not tough, exterior. Several tablespoons of buttermilk rubbed into the seasoned flour created a shaggy coating that, after a rest in the refrigerator, adhered nicely to the skin and fried up into a satisfying crunchy crust. For fast frying, we cooked the chicken all in one batch and covered the pot for the first half of cooking.

Episodes

Milk Street French Showstopper Desserts (Ep 409)

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Bête Noire
Start to finish: 1 hour 40 minutes, plus cooling and chilling | Servings: 12
Bête noire is a flourless chocolate cake that gets its silky, ultra smooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle baking. We bring a uniquely complex flavor to our version by caramelizing sugar with black peppercorns before dissolving the caramel with orange juice and bourbon. A combination of bittersweet and semi-sweet chocolate yields a rounder, richer finish than just one type of chocolate, while Angostura bitters lend a spiciness and depth that balance the sweetness of the dessert. We forgo the classic ganache coating and opt to use quickly candied orange zest for a garnish that adds contrasting color and texture. Though the cake requires at least 4 hours of chilling to fully set, it’s best served at room temperature, so be sure to remove the cake from the refrigerator at least two hours before serving.

Episodes

Cook’s Country Cheesy Stuffed Shells (Ep 1308)

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Cheesy Stuffed Shells
Serves 6 to 8
For a quicker version of stuffed shells, we got right down to stuffing them—no parboiling first. We found that the quickest and easiest way to fill the raw pasta shells was to choose jumbo shells with wide openings and pipe in the filling using a pastry bag. For a supercheesy filling, we mixed creamy ricotta, shredded fontina, and grated Pecorino Romano cheeses with savory minced garlic, fragrant chopped fresh basil, and dried oregano. We stirred cornstarch into the filling to keep the ricotta from becoming grainy once it was baked. We also stirred in two eggs to make the filling pipable and to keep it from oozing out of the shells during baking.

Episodes

Milk Street Lasagna Bolognese (Ep 408)

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Tagliatelle alla Bolognese
Start to finish: 20 minutes | Servings: 4
Tagliatelle resembles fettuccine, but typically is made with eggs, so the noodles have a yellow hue, a richer flavor and a more delicate texture than eggless pasta. It’s not uncommon to find tagliatelle wound into small nests for packaging; other times, the noodles are in straight strands, like fettuccine. Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente. It will finish cooking in the ragù.

Episodes

Cook’s Country Greek Chicken (Ep 1307)

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Greek Chicken
SERVES 4
We found inspiration for this super flavorful Greek chicken at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef’s Greek heritage and Alabama upbringing. The chicken there is tender and juicy, marinated and roasted to perfection and flavored with tons of herbs and lemon. To re-create this simple yet complex-tasting dish for the home cook, we first tested our way to the perfect marinade: a blend of olive oil, fresh and dried herbs and spices, and lemon. To make sure the marinade penetrated past the surface of the chicken, we cut ½-inch-deep slashes in each piece. To achieve the lovely browning we remembered from the chicken at Johnny’s, we roasted our chicken at a relatively hot 425 degrees and gave it a blast of heat from the broiler at the end of cooking.

Episodes

Milk Street Entertaining Favorites (EP 407)

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Baked Salted Salmon with Dill
Start to finish: 1¾ hours (15 minutes active) | Servings: 4 to 6
To recreate the salmon we had in Norway, we use a 2-pound skin-on center-cut side of salmon and salt it for about an hour before baking in a moderate oven. When shopping, look for a salmon side about 1 inch thick at its thickest part; pieces that are thicker or thinner will require timing adjustments when baking. The salmon will be slightly underdone when removed from the oven; a tented 5- to 10- minute rest will finish the cooking and bring the internal temperature up to 120°F at the thickest part. At this temperature, the fish should be just opaque, not translucent. Don’t delay tenting the salmon with foil after removing it from the oven.

Episodes

Cook’s Country Croque Monsieur (Ep 1306)

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Croque Monsieur
SERVES 4
We were looking for a truly impressive version of this French bistro favorite—one with crisp, buttered bread; salty-sweet ham; a creamy white sauce; and plenty of nutty Gruyère cheese. We chose to amp up the béchamel sauce called for in traditional recipes by adding some Gruyère and Parmesan cheeses. To ensure that the sandwiches were ready to eat at the same time, we assembled all four of them on a baking sheet, layering in the cheese sauce and Black Forest ham before topping them all with more sauce and cheese. A trip under the oven’s broiler was all that was needed to meld the sandwich ingredients together, creating a bubbly-browned top in the process. For the best results, be sure to use a good-quality Gruyère here.

Chasing the Dream Lunch & Learn

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Chasing the Dream: Social Determinants of Health
Lunch & Learn
Thursday, November 12 at 12:00pm
Grab your lunch and join WSKG for a discussion on social determinants of health. We will screen a brand new episode of Chasing the Dream followed by a panel discussion with local experts. This will all take place virtually online! CLICK HERE TO RSVP

Episodes

Milk Street Bakes! (Ep 406)

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Deep-Dish Quiche with Mushrooms, Bacon and Gruyère
Start to finish: 1½ active), plus cooling
Servings: 8 to 10
At Le Pichet, a French brasserie in Seattle, Washington, we rekindled our love for quiche. This recipe is based on the restaurant’s formula for creating a quiche that’s tall and creamy, yet light and richly flavored. The key is crème fraîche in addition to the heavy cream, along with just the right number of eggs. Baking the quiche on a hot baking steel (or baking stone) obviates the need to prebake the crust (a hassle of most quiche recipes), as the heat from the steel helps brown the bottom crust, thereby staving off sogginess. We’re fond of buttery homemade pastry, but if you wish to take a shortcut, stack two refrigerated pie crusts on top of each other, then fold into quarters.

Episodes

Cook’s Country Shrimp Tacos (Ep 1305)

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Shrimp Tacos
SERVES 4 to 6
We were inspired by a brilliant taco-shop recipe for shrimp tacos that combined the best characteristics of a taco and a quesadilla, boasting crisped corn tortillas, gooey melted cheese, and a fiesta of saucy shrimp, shredded lettuce, diced avocado, and chopped fresh cilantro. To achieve results this good without any risky, time-consuming stovetop batch cooking, we turned to the oven. We placed six tortillas on each of two oiled rimmed baking sheets and topped them with cheese and a quick-cooked shrimp filling before baking them until the tortillas crisped and the cheese melted. Topping our “tacodillas” with shredded lettuce, fresh cilantro, and diced avocado just before serving allowed us to combine the vibrancy of a taco with the warmth and comfort of a quesadilla. We developed this recipe using Mission White Corn Tortillas, Restaurant Style, but any 100 percent corn tortillas will work here.

Episodes

Milk Street Best European Desserts (Ep 405)

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German Apple Cake (Apfelkuchen)
Start to finish: 2 hours 30 minutes | Makes one 9-inch tart
Apfelkuchen, or apple cake, is a classic German sweet of which there are numerous versions. We were particularly fond of Luisa Weiss’s recipe in “Classic German Baking,” which is her adaptation of a recipe she found on a package of almond paste. Almond paste gives the cake’s crumb a custardy richness, a moist, tender texture and a pleasant—but not overpowering—almond fragrance and flavor. Tangy-sweet sliced apples are fanned on top of the batter and baked into the surface to elegant effect. You will need an apple corer to punch out the cores from the apples before halving them.

Chasing the Dream, Season 3: Ep 2

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Chasing the Dream: The Arts in Our Community
We take a look into Community Arts of Elmira and their public art initiative, Elmira Infinite Canvas. Dr. Connie Sullivan-Blum, Executive Director of The ARTS Council of the Southern Finger Lakes comes to the studio for a conversation about how the arts impact our local economy and we hear from a local artist chasing her dream. Resources highlighted in this episode include:

Community Arts of Elmira
The ARTS Council of the Southern Finger Lakes
Americans for the Arts
Broome County Arts Council
Community Arts Partnership

For a list of additional resources, please CLICK HERE. Local artists highlighted:

Filomena Jack
Kristen Nicole Mann

Episodes

Cook’s Country Grilled Jerk Chicken (Ep 1304)

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Grilled Jerk Chicken
SERVES 4
Our bold, spicy-but-nuanced grilled jerk chicken starts with the jerk paste. We blended fiery habaneros (more readily available and less intense than the traditionally used Scotch bonnet peppers), scallions, and garlic with 10 whole thyme sprigs for a big herby punch that didn’t require time-consuming leaf-picking. Soy sauce added depth, cider vinegar contributed brightness, and warm spices (allspice, cinnamon, and ginger) provided the characteristic jerk flavor while brown sugar rounded out the spicy edge. After marinating bone-in chicken pieces in the paste, we first cooked the chicken on the cooler side of the grill, covered, which helped the marinade to stick to the chicken and not slide off over direct heat and burn. Once the chicken was cooked through, we brushed it with a little reserved marinade for a fresh burst of jerk flavor and seared it on the hotter side of the grill.

Episodes

Milk Street Everyday Middle Eastern Cooking (Ep 404)

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Palestinian Upside-Down Chicken and Rice (Maqlubeh)
Start to finish: 2 hours (30 minutes active), plus resting
Servings: 8
Maqlubeh translates from the Arabic as “upside down,” which describes how this traditional multilayered rice dish is served. Though our streamlined recipe still requires a small investment in ingredients and prep, the work mostly is front-loaded and produces a one-pot dish impressive enough for a special occasion. For proper cooking, it’s important to use a pot 9½ to 11 inches in diameter and 4 to 6 inches deep. After searing and removing the chicken, we line the bottom of the pot with a parchment round to guarantee that the rice, which forms a crisp, browned bottom layer, does not stick when the pot is inverted for serving. If you prefer, you can serve directly from the pot, but we still recommend lining the bottom of the pot with parchment.

Cook’s Country Adjaruli Khachapuri (Ep 1303)

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Adjaruli Khachapuri
SERVES 6
Adjaruli khachapuri is a boat-shaped bread stuffed with melted cheese hailing from the country of Georgia in the Caucasus region of central Asia. When the bread is still hot from the oven, the molten cheese is topped with an egg and butter and stirred together tableside. Diners then tear off chunks of the crust to dunk into the gooey cheese. For our version, we used a simple pizza dough since it was easy to shape, provided structure to contain the oozy cheese, and had a satisfyingly chewy texture and mild flavor. We found that a mixture of mozzarella and feta approximated the briny, salty tang and stringy texture found in traditional Georgian cheeses such as sulguni and imeruli.

Episodes

Milk Street From Spain with Love (Ep 403)

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Weeknight Paella (Chicken and Bean Paella)
Start to finish: 1½ hours | Servings: 4
Outside of Spain, paella is considered a luxurious dish, loaded with seafood, scented with pricy saffron and served as an event in and of itself. Its beginnings, however, are more humble. The one-pan dish was prepared by Valencian farm workers as a midday meal. This type of paella, called paella Valenciana, still is made today. For our version—adapted for a nonstick 12-inch skillet with a lid—we opted for chicken thighs, canned white beans, fresh green beans and grape or cherry tomatoes; saffron is a nice addition, but entirely optional.

Episodes

Cook’s Country Grilled Flank Steak with Basil Dressing (Ep 1302)

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Grilled Flank Steak with Basil Dressing
Serves 6
For a grilled flank steak with a char-kissed exterior and a perfectly cooked interior, we had to revisit the idea of the marinade. A wet marinade is the enemy of good browning. On top of that, the test kitchen has proven that marinades barely penetrate the surface of meat. But since salt and sugar (when applied far enough in advance) do dissolve and penetrate deep into the meat, we skipped the marinade and simply seasoned our steak with salt, sugar, and pepper. To cook this wedge-shaped cut to the same internal temperature from end to end, we set up our grill with a cooler side and a hotter side.

Episodes

Milk Street Mexican Favorites (Ep 402)

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Mexican Stewed Beans with Salsa Fresca
Start to finish: 1 3/4 hours, plus overnight soak and resting | Servings: 6 to 8
In Mexico City, we learned to prepare traditional stewed beans, as well as a version enriched with pork. Sofrito—a sauté of aromatics cooked separately from the dish’s central ingredient(s)—is a key flavoring for the beans. Our sofrito consists of onion, garlic, tomatoes and jalapeños cooked down to concentrate their essences and is added only after the beans are fully cooked to preserve its fresh flavors. Instead of the pinto beans so common in Mexican cooking, we opted to use cranberry beans (also called Roman or borlotti beans). We found that the pinto beans available in the U.S. do not cook up with the same plumpness and velvety texture as the ones we tasted in Mexico; cranberry beans were a closer approximation.

Episodes

Cook’s Country Monterey Bay Cioppino (Ep 1301)

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Monterey Bay Cioppino
Serves 6 to 8
To create a home recipe inspired by the cioppino served up at Phil’s Fish Market & Eatery in Moss Landing, California, we started by making a tomatoey marinara base that relied on pantry staples and came together quickly. Instead of breaking out the food processor to make a traditional pesto to flavor our stew as Phil does, we simply added the pesto’s key ingredients (olive oil, basil, and garlic) to the mix. Phil’s version is brimming with a wide range of seafood, but we wanted to tighten the roster for our version, so we bypassed clams and calamari, opting instead for easy-to-find shrimp, scallops, sea bass, and mussels. Adding our seafood to the pot in stages and finishing the cooking off the heat ensured that each component was perfectly cooked. We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet” scallops.

Episodes

Milk Street Weeknight Italian (Ep 401)

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Pasta with Zucchini, Pancetta and Saffron
Start to finish: 40 minutes | Servings: 4
This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-half for the cream. The restaurant uses gramigna pasta, a tubular, curled shape from the Emilio-Romagna region. We found that more widely available cavatappi or gemelli works just as well combining with the zucchini and catching the lightly creamy sauce in its crevices. Don’t boil the pasta until al dente.

Chasing the Dream, Season 3: Ep 1

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Chasing the Dream: Education in the Age of COVID-19
In the premiere episode of Season 3 of Chasing the Dream, we look into local school districts’ response to the COVID-19 crisis and the unique challenges faced by rural schools. Host Natasha Thompson, President & CEO of the Food Bank of the Southern Tier, has a conversation with Dr. Patricia Follette, Superintendent of the Whitney Point Central School District. Interviews with students responding to the crisis are also featured as well technology and engineering teachers from Union-Endicott Central School District that stepped up to help their community. Resources highlighted in this episode include:

Binghamton University Community Schools (BUCS)
Food Bank of the Southern Tier Community Food Distributions

For a list of additional resources, please CLICK HERE.

Episodes

America’s Test Kitchen Smoky Pulled Pork on a Gas Grill (Ep 2026)

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Smoky Pulled Pork on a Gas Grill
Serves 8-10

Pork butt roast is often labeled Boston butt in the supermarket. We developed this recipe with hickory chips, though other varieties of hardwood can be used. (We do not recommend mesquite chips.) Before beginning, check your propane tank to make sure that you have at least a half-tank of fuel. If you happen to run out of fuel, you can move the pork to a preheated 300-degree oven to finish cooking. Serve the pulled pork on white bread or hamburger buns with pickles and coleslaw.

Episodes

America’s Test Kitchen Best Summer Tomato Gratin (Ep 2025)

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Best Summer Tomato Gratin
Serves 6-8

For the best results, use the ripest in-season tomatoes you can find. Supermarket vine-ripened tomatoes will work, but the gratin won’t be as flavorful as one made with locally grown tomatoes. Do not use plum tomatoes, which contain less juice than regular round tomatoes and will result in a dry gratin. For the bread, we prefer a crusty baguette with a firm, chewy crumb. You can serve the gratin hot, warm, or at room temperature.

Episodes

America’s Test Kitchen Charcoal-Grilled Barbecued Chicken Kebabs (Ep 2024)

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Charcoal-Grilled Barbecued Chicken Kebabs
Serves 6

We prefer flavorful thigh meat for these kebabs, but you can use white meat. Whichever you choose, don’t mix white and dark meat on the same skewer since they cook at different rates. If you have thin pieces of chicken, cut them larger than 1 inch and roll or fold them into approximately 1-inch cubes. Use the large holes on a box grater to grate the onion. INGREDIENTS
Sauce

½ cup ketchup
¼ cup light or mild molasses
2 tablespoons grated onion (see note)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar

Kebabs

2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into 1/2-inch pieces
4 12-inch metal skewers

INSTRUCTIONS
1.

Episodes

Milk Street Japan Fries Chicken (Ep 113)

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Japanese Fried Chicken (Karaage)
Start to finish: 1 hour 45 minutes (15 minutes active), plus resting
Serves 4

WE USUALLY PREFER A wand-style grater for fresh ginger, but here the larger holes of a box grater were best; it was easier to squeeze juice from the thicker pulp. The chicken’s distinctive tang came from shichimi to garnish—a Japanese rice seasoning with chili pepper, roasted orange peel, sesame seeds, seaweed and ginger. It’s widely available in Asian markets. Tamari is a gluten-free Japanese soy sauce with a darker color and bold- er flavor than other soy sauces, but any soy sauce will work. A large pot or Dutch oven (at least 6 quarts) was essential for frying.

Episodes

America’s Test Kitchen Ground Beef and Cheese Enchiladas (Ep 2023)

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Ground Beef and Cheese Enchiladas
Serves 4-6

Don’t use ground beef that’s fattier than 90 percent lean or the dish will be greasy.  

 
INGREDIENTS
Sauce

1½ ounces (3 to 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
2 cups beef broth
1 tablespoon minced canned chipotle chiles in adobo sauce
2 tablespoons vegetable oil
2 onions, chopped fine
6 garlic cloves, minced
¼ cup tomato paste
1 teaspoon ground cumin
Salt

Enchiladas

3 tablespoons vegetable oil
1 pound 90-percent lean ground beef
1 teaspoon ground cumin
1 teaspoon ground coriander
8 ounces Monterey Jack cheese, shredded (2 cups)
2 tablespoons minced fresh cilantro
12 (6-inch) corn tortillas
2 scallions, sliced thin on bias
2 tablespoons minced fresh cilantro
Sour cream
Lime wedges
Salt

INSTRUCTIONS
1. FOR THE SAUCE: Adjust oven rack to middle position and heat oven to 400 degrees. Heat anchos in 12-inch nonstick skillet over medium-high heat, stirring frequently, until fragrant, 2 to 3 minutes. Transfer anchos to bowl, add broth, and microwave, covered, until steaming, about 2 minutes.

Episodes

Milk Street Crazy Noodles (Ep 112)

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Peruvian Pesto (Tallarines Verde)
Start to finish: 45 minutes
Servings: 4

FOR BRIGHT AND FRESH, flavor we pureed ¾ pound of spinach for this pesto. A quick simmer in a skillet took the raw edge off the onion and spinach, giving a depth and complexity lacking in traditional raw pestos. Parmesan and a splash of cream enriched the dish and a healthy squeeze of lime juice tied everything together. INGREDIENTS

12 ounces linguine or fettuccine
1 cup chopped yellow onion (1 small)
½ cup extra-virgin olive oil
¼ cup water
3 garlic cloves, peeled and smashed
Kosher salt and ground black pepper
12 ounces baby spinach (about 12 cups)
¼ cup heavy cream
2 ounces Parmesan cheese, grated (about 1 cup)
4 ounces queso fresco, crumbled (about 1 cup)
Lime wedges, to serve

INSTRUCTIONS
Bring a large pot of well-salted water to a boil. Add the pasta and cook until just tender but not fully cooked, about 2 minutes less than package directions.

Episodes

America’s Test Kitchen Pear Crisp (Ep 2022)

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Pear Crisp
Serves 6

The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream.

Episodes

Milk Street Holidays (Ep 111)

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Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef
Start to finish: 2 hours 45 minutes, plus 48 hours to marinate

Servings: 10

NO MATTER WHAT IT COSTS, a holiday roast should taste rich. So we challenged ourselves to transform a thrifty, low-cost cut into an impressive meal. The answer was eye round, a roast often deemed too lean to be tender. The cut is taken from the hind leg of a steer, so there’s little marbling, the usual key to keeping meat moist. To roast this tough cut and get succulent, perfectly cooked results, we marinated the meat in ingredients that would do the work for us.

Episodes

America’s Test Kitchen Sautéed Mushrooms with Red Wine and Rosemary (Ep 2021)

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Sautéed Mushrooms with Red Wine and Rosemary
Serves 4

Use one variety of mushroom or a combination. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Stem shiitake mushrooms; quarter large caps and halve small caps.

Episodes

Milk Street Menu (Ep 110)

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No-Sear Lamb or Beef and Chickpea Stew
Start to finish: 2 hours and 15 minutes (40 minutes active)

Serves 4

CHOPPING GARLIC produces harsh flavors. We prefer to use whole cloves, which lend a subtler flavor. We used the simmering stew to cook a whole head, turning it tender, silky and mellow. We tried dried and canned chickpeas but didn’t taste a big difference, so we opted for the ease of canned. We like the flavor and texture of lamb shoulder, but boneless beef chuck worked, too (but needs an extra cup of water and must cook longer — 90 minutes total — before adding the carrots).

Episodes

America’s Test Kitchen Easy Grill-Roasted Whole Chicken (Ep 2020)

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Easy Grill-Roasted Whole Chicken
Serves 4

We developed this recipe on a three-burner gas grill with burners that run from front to back. In this recipe, we refer to the two outside burners as the primary burners and the center burner as the secondary burner. If you’re using a two-burner grill, use the side with the wood chips as the primary burner and the other side as the secondary burner. Adjust the primary burner to maintain a grill temperature between 375 and 400 degrees. Place the chicken 6 inches from the primary burner and rotate it after 25 minutes of cooking in step 4 so that it cooks evenly.

Episodes

Milk Street Not Your Mother’s Cake (Ep 109)

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Whipped Cream Biscuits
WE TRIED TO SPEED UP the chilling of the dough by popping it in the freezer, but that didn’t give the starch in the dough enough time to get sufficiently hydrated. An hour in the refrigerator was perfect. If we chilled it for more than a few hours it needed a few minutes on the counter to soften before rolling. INGREDIENTS

3 tablespoons water
2 teaspoons cornstarch
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
2 teaspoons sugar
¼ teaspoon kosher salt
10 tablespoons salted butter, cut into ½-inch pieces and chilled
2 tablespoons sour cream

INSTRUCTIONS
In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through.

Episodes

America’s Test Kitchen Fougasse (Ep 2019)

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Fougasse
Makes 2 Loaves

If you can’t find King Arthur all-purpose flour, you can substitute bread flour. For the best results, weigh your ingredients. You’ll also need to plan ahead: The dough needs to rise in the refrigerator for at least 16 hours.  

 
INGREDIENTS

¼ cup (1 1/3 ounces) whole-wheat flour
3 cups (15 ounces) King Arthur all-purpose flour
1½ teaspoons table salt
1 teaspoon instant or rapid-rise yeast
1½ cups (12 ounces) water
Cornmeal or semolina flour
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons coarse sea salt

INSTRUCTIONS
1. Sift whole-wheat flour through fine-mesh strainer into bowl of stand mixer; discard bran remaining in strainer.

Episodes

Milk Street Simply Spanish (Ep 108)

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Garlic Soup
Start to finish: 45 minutes

Servings: 4

JOSÉ ANDRÉS TAUGHT US this “end of month” recipe— the sort of meal to make quickly with whatever is on hand and money is tight. His approach: garlic cooked in copious amounts of olive oil with handfuls of thinly sliced stale bread and several tablespoons of smoked paprika. Add some water and simmer, then off heat stir in four or five whisked eggs. Supper is served. For our version, we realized the leftover bread, garlic and smoked paprika we had in our cupboards weren’t up to Adrés’ standards, so we needed to tweak.

Episodes

America’s Test Kitchen Turkey and Gravy for a Crowd (Ep 2018)

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Turkey and Gravy for a Crowd
Serves 18-20

This recipe requires refrigerating the salted turkey breasts for 24 hours. If using self-basting or kosher turkey breasts, do not salt in step 7, but season with salt in step 8. We used Diamond Crystal Kosher Salt; if you use Morton Kosher Salt, reduce the salt in step 7 to 21/2 teaspoons per breast, rubbing 1 teaspoon onto each side and 1/2 teaspoon into the cavity. Covering the turkey with parchment and then foil will prevent the wine in the braising liquid from “pitting” the foil. INGREDIENTS
Turkey Legs and Gravy

3 onions, chopped
4 celery ribs, chopped
4 carrots, peeled and chopped
10 garlic cloves, crushed and peeled
3 tablespoons unsalted butter, melted, plus extra as needed
3 bay leaves
10 sprigs fresh thyme
10 sprigs fresh parsley
1 tablespoon black peppercorns
4 cups chicken broth
1 cup water
1 cup dry white wine
4 (1½- to 2-pound) turkey leg quarters, trimmed
3 tablespoons kosher salt
½ cup all-purpose flour

Turkey Breasts

2 (5- to 6-pound) bone-in turkey breasts, trimmed
2 tablespoons plus 2 teaspoons kosher salt, divided
7 tablespoons unsalted butter, melted, divided

INSTRUCTIONS
1.

Episodes

Milk Street Italian (Ep 107)

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Italian Flatbread (Piadina)
Start to finish: 30 minutes
Makes four 10-inch flatbreads

A COMBINATION OF LARD and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back.

Pati’s Mexican Table – How do you say Tucson? (813)

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Sonoran Hot Dogs
Courtesy Daniel Contreras, El Güero Canelo Restaurant

Makes 4 hot dogs

 

 

INGREDIENTS

4 slices bacon
4 turkey hot dogs
1 tablespoon vegetable oil
1 cup chopped white onion
4 güero chiles or banana peppers
4 hot dog buns
1 cup cooked pinto beans, warmed up

Toppings:

Chopped raw white onion
Chopped tomato
Jalapeño hot sauce, or salsa of your choice
Mustard
Mayonnaise

TO PREPARE

On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog. Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides.

Episodes

Pati’s Mexican Table – Home Cooking Sinaloa Style (812)

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Cheese and Shrimp Pasta Bake
Makes 8 servings

 

 

INGREDIENTS

3 fresh Anaheim chiles
4 tablespoons olive oil, divided
1 white onion, diced
3 pounds ripe on the vine tomatoes, washed and quartered
4 garlic cloves, finely chopped or pressed
1 teaspoon kosher or sea salt, or to taste, divided, plus more to season shrimp
1 6- ounce can tomato paste
1 teaspoon crushed dried chiltepín chiles, chile de árbol, or red pepper flakes
1 pound short and small pasta, such as rigatoni or shells
2 tablespoons unsalted butter
2 pounds large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 cups Mexican crema
1 cup grated asadero or quesadilla cheese, can also substitute with Monterey Jack or Muenster
1 1/2 cup grated Oaxaca cheese
1/2 cup grated añejo cheese or parmesan
3 to 4 scallions, white and light green parts thinly sliced, for garnish

TO PREPARE

Bring a large pot of salted water to a boil. Place the Anaheim chiles on a baking sheet lined with aluminum foil. Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds.

Episodes

Milk Street Suppers (Ep 106)

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Georgian Chicken Soup (Chikhirtma)
Start to finish: 1 hour 45 minutes (45 minutes active)

Servings: 6

SIMMERING WHOLE SPICES and fresh herbs in the broth imparted more flavor than the usual method of seasoning and thicken- ing soups (sautéing ground spices in a roux). We liked the hint of heat from red pepper flakes, but they can be left out for a milder version. Browning the carrots and onions before making the roux developed a subtle sweetness and depth that paired well with the tangy soup. INGREDIENTS
For the broth and chicken:

1 bunch fresh cilantro
1 bunch fresh dill
1 garlic head
2½ to 3 pounds bone-in, skin-on chicken legs
10 cups water
1 large yellow onion, peeled and quartered
2 teaspoons kosher salt
1 teaspoon black peppercorns
½ teaspoon coriander seeds
½ teaspoon red pepper flakes (optional)
3-inch cinnamon stick
2 bay leaves

For the soup:

1 pound carrots (about 5 medium), peeled, halved lengthwise and cut into ½-inch pieces
1 large yellow onion, coarsely chopped (about 1½ cups)
3 tablespoons salted butter
½ teaspoon kosher salt
½ cup dry vermouth
1 tablespoon all-purpose flour
6 large egg yolks
¼ cup lemon juice (1 to 2 lemons)
Ground black pepper

INSTRUCTIONS
To make the broth, tie the stems of the cilantro and dill into bundles, then trim off the leaves, reserving ¼ cup of each for garnish. Cut off and discard the top third of the garlic head, leaving the head intact.

Episodes

Pati’s Mexican Table – A Day in Sinaloa’s Countryside (811)

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Birria
Makes 8 – 10 servings

 

 

 

INGREDIENTS

For the Birria:

4 to 5 pounds goat meat, bone-in, cut into about 3-inch pieces (you may substitute lamb)
1/4 cup white distilled vinegar
6 teaspoons kosher or sea salt, divided
3 quarts water, plus more to soak the meat
4 to 5 large dried avocado leaves
3 ounces (about 10) guajillo chiles, stemmed and seeded

For serving:

Warm corn tortillas
2 cups finely chopped white onion
2 cups chopped cilantro leaves
2 to 3 limes, quartered

TO PREPARE

Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water. Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.

Episodes

Pati’s Mexican Table – Surfside Eats (810)

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Habanero Shrimp Burger with Habanero Tartar Sauce
Makes 6 burgers

 

 

INGREDIENTS

1 habanero chile, seeded and finely chopped (about 1 tablespoon)
1 tablespoon freshly squeezed lime juice
1 tablespoon coarsely chopped cilantro, leaves and upper part of stems
1 tablespoon mayonnaise
1/2 cup peeled and chopped carrot
1 large egg
3 tablespoons bread crumbs
3/4 teaspoon kosher or sea salt, plus more to sprinkle on burgers
1/2 teaspoon freshly ground black pepper
2 pounds medium-sized shrimp, rinsed, peeled and patted dry, divided
Vegetable oil, to brush on the burgers
6 brioche or burger buns, lightly toasted before serving
6 butter lettuce leaves
1 batch Habanero Tartar Sauce
12 slices of bacon, cooked until crisp
1 ripe avocado, halved, pitted, thinly sliced

TO PREPARE

In the bowl of a food processor, add the habanero, lime juice, cilantro, mayonnaise, carrot, egg, bread crumbs, salt, pepper, and a quarter pound of the shrimp. Pulse until completely smooth. Add the remaining shrimp and pulse a couple times, until you have a coarse ground meat mixture. Cover a small sheet pan or tray with wax paper. Put some lukewarm water in a bowl and use it to wet your hands as you shape the mixture onto 6 burger patties.

Episodes

Shall Not Be Denied

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In honor of the 100th anniversary of women’s suffrage, WSKG presents ‘Shall Not Be Denied,’ a celebration of influential women and events from New York State. Be sure to tune-in for THE VOTE, beginning Monday, July 6 on WSKG-TV. BELVA ANN LOCKWOOD

THE LISLE VOTE

CRYSTAL EASTMAN

BINGHAMTON SUFFRAGE CONVENTION

Episodes

Pati’s Mexican Table – Mocorito, The Land of Chilorio (809)

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Sinaloa Style Chilorio
Makes 10-12 servings

 

 

INGREDIENTS

4 pounds boneless pork shoulder or butt, fat on, cut into 1-inch pieces
1 1/2 teaspoons kosher or sea salt, divided
5 cups water
4 ounces (about 14 to 15) guajillo chiles, stemmed and seeded
2 bay leaves
8 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon coriander seeds
1 teaspoon freshly ground back pepper
Pinch ground cumin
1/4 cup white distilled vinegar
1 cup finely chopped white onion
1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
4 ripe Roma tomatoes, cored and chopped

TO PREPARE

Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half. Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.

Episodes

America’s Test Kitchen Beef Top Loin Roast with Potatoes (Ep 2017)

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Beef Top Loin Roast with Potatoes
Serves 8-10

Top loin roast is also known as strip roast. Use potatoes that are about 1½ inches in diameter and at least 4 inches long. The browned surfaces of the potatoes are very delicate; take care when flipping the potatoes in step 7. To make flipping easier, flip two potatoes and remove them from the pan to create space before flipping the rest. INGREDIENTS

1 (5- to 6-pound) boneless top loin roast
2 tablespoons plus 2 teaspoons kosher salt, divided
2 teaspoons pepper, divided
5 pounds Yukon Gold potatoes, peeled
¼ cup vegetable oil
5 cups beef broth
6 sprigs fresh thyme
2 small sprigs fresh rosemary
2 tablespoons unflavored gelatin
4 garlic cloves, lightly crushed and peeled

INSTRUCTIONS
1.

Episodes

Milk Street Mexico Every Single Day (Ep 105)

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Shrimp in Chipotle Sauce (Camarones Enchipotlados)
Start to finish: 25 minutes
Servings: 4

THE FLAVOR AND TEXTURE of fresh tomatoes were better than canned for the sauce. The shrimp spend just seconds in the pan and won’t be fully cooked; they finish later off the heat. The shrimp made wonderful tacos. To warm tortillas, wrap a stack in foil and place it in a 200ºF oven. INGREDIENTS

4 vine-ripened tomatoes (1¼ pounds), quartered
4 chipotle chilies in adobo sauce and the sauce clinging to them
Kosher salt and ground black pepper
¼ cup olive oil
1½ pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
¼ cup lime juice
1 medium yellow onion, chopped
3 garlic cloves, peeled and thinly sliced
½ teaspoon dried oregano
¼ cup dry white wine
1/2 cup chopped cilantro, plus extra to serve
Eight 6-inch corn tortillas, warmed
Avocado, sour cream and lime wedges, to serve

INSTRUCTIONS
In a food processor, pulse the tomatoes, the chilies and any sauce coating them, and 3/4 teaspoon salt until mostly smooth, 1 minute.

Episodes

Pati’s Mexican Table – El Chepe, Railway to the Past (808)

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Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita
Makes 6 servings

 

 

INGREDIENTS

5 tablespoons vegetable oil, divided
1 pound Mexican chorizo, casings removed, chopped
2 cups thinly sliced white onion
3/4 pound about 4 Anaheim chiles, roasted, sweated, peeled, and cut into small strips
2 pounds sirloin steak, fat trimmed and cut into bite-sized pieces
3/4 teaspoon kosher or coarse sea salt, or to taste
Freshly ground black pepper, to taste
6 eggs
Butter or oil for cooking eggs
Potato Hash Cake
Roasted Tomato and Jalapeño Salsita

TO PREPARE

In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan. Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute.

Episodes

America’s Test Kitchen Everyday French Toast (Ep 2016)

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Everyday French Toast
Serves 4

We developed this recipe to work with presliced supermarket bread that measures 4 by 6 inches and is ¾ inch thick. Be sure to use vegetable oil spray here; it contains lecithin, which ensures that the oil stays well distributed, preventing the toast from sticking. Top with maple syrup or confectioners’ sugar, if desired. INGREDIENTS

3 large eggs
1 tablespoon vanilla extract
2 teaspoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon table salt
2 tablespoons unsalted butter, melted
1 cup milk
8 slices hearty white sandwich bread

INSTRUCTIONS
1. Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element.

History

Stream All WSKG Upstate History Documentaries For Free

By |

All WSKG Upstate History Documentaries are now available to stream for free online. CLICK HERE to view all of our Upstate History Documentary specials. 

WSKG is committed to serving you and your educational needs during this time of social distancing. In times like these WSKG’s public service mission is more important than ever. This offer will expire July 1, 2020.

Episodes

Milk Street Tahini Rules! (Ep 104)

By |

Turkish Meatballs with Lime- Yogurt Sauce
Meatballs: Start to finish – 20 minutes, plus cooling; Serves 6

Lime-Yogurt Sauce Start to finish – 10 minutes; Makes 1½ cups

THESE CRISP, PATTY-SHAPED meatballs developed a flavorful crust from pan-frying. This recipe also works with a blend of lamb and beef. We heated the spic- es, shallots and garlic in oil in the microwave to draw out their flavors. We loved the meatballs stuffed into pita pockets with sliced tomato, cucumber, red onion and flat-leaf parsley. Tangy yogurt sauce spiked with lime juice and cayenne made for a bright counterpart.

Episodes

Chasing the Dream: 3D Printing Face Shields

By |

Two technology and engineering teachers from the Union-Endicott School District decided to use their time and knowledge to help protect essential workers. For more information, or to find out how you can support this project, please contact Corey Munn at cmunn@uek12.org. Do you know of other members of our community going out of their way to help during this time? We would love to highlight their stories. Please contact Bailey Normann at bnormann@wskg.org with your story.

cooking with wskg

Pati’s Mexican Table – Jinetes, Adventure in the Mountains (807)

By |

Pinto Bean Soup with Masa and Queso Fresco Dumplings
Makes 6 servings

 

 

INGREDIENTS

4 tablespoons canola or safflower oil, divided
1/2 white onion, chopped
1 garlic clove
1/2 pound (about 2) ripe Roma tomatoes, cored and chopped
3/4 teaspoon kosher or sea salt, divided, or to taste
3 cups cooked pinto beans, with 1 cup of their cooking broth
8 cups chicken or vegetable broth, divided
1 cup corn masa flour, preferably the masa harina mix for tamales, but masa harina for tortillas also works
3/4 cup water
2 tablespoons crumbled queso fresco
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Mexican crema, optional, for garnish
Sliced scallions, mint, cilantro and crushed dried chiltepín chiles or chiles de árbol, optional, for garnish

TO PREPARE

Heat 2 tablespoons of oil in a large, heavy soup pot or casserole over medium-high heat. Add the onion and cook for 5 to 6 minutes until it has completely softened, the edges are golden brown, and there is a toasted and sweet aroma wafting from the pot. Add the garlic clove and and cook for another minute until the garlic is fragrant and has colored. Stir in the tomatoes and 1/2 teaspoon salt and cook for 5 minutes until the tomatoes have cooked down to a soft, thick paste. Add the beans along with 1 cup of their broth, as well as 4 cups of the chicken or vegetable broth.

Episodes

Speaking Grief to Air 6/8 on WSKG

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Speaking Grief Premieres Monday, June 8 at 9:00pm on WSKG-TV. SPEAKING GRIEF explores why the pain of losing a loved one can be so difficult to understand and discuss. The film interviews grieving families from across the U.S., whose losses range from stillbirth to suicide, to address common misconceptions about grief. Through candid personal stories and conversations with experts in the grief field, the film also presents ideas for how family and friends can better support each other through loss.  

Episodes

America’s Test Kitchen Thai Hot and Sour Soup with Shrimp and Noodles (Guay Tiew Tom Yum Goong) (Ep 2015)

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Thai Hot and Sour Soup with Shrimp and Noodles (Guay Tiew Tom Yum Goong)
Serves 4-6

Whole shrimp are traditional in this soup, but you can halve them crosswise before cooking to make them easier to eat. If galangal is unavailable, substitute fresh ginger. Makrut lime leaves add a lot to this soup. If you can’t find them, substitute three 3-inch strips each of lemon zest and lime zest. We prefer vermicelli made from 100 percent rice flour to varieties that include a secondary starch such as cornstarch.

Episodes

Milk Street From Thailand With Love (Ep 103)

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Thai Fried Rice

WE LIKED THE AROMATIC sweet flavor of jasmine rice, but long-grain white or basmati works, too. A good Thai fish sauce was essential: at Milk Street we use Red Boat. Andy Ricker uses pork belly, but that can be hard to find in the U.S. Pancetta worked well as a substitute. It has the right amount of salt and fat. Plain bacon will do the job, too, but avoid smoked bacon.

Uncategorized

Jamie’s Ultimate Veg – Roast New Potato & Pickle Salad

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Roast New Potato & Pickle Salad

Zingy lemon, mustard, loadsa herbs &crumbled feta
By Jamie Oliver
Serves: 6
Total time: 1 hour

 

 

INGREDIENTS

1.2kg new potatoes
olive oil
6 cloves of garlic
1 lemon
2 sprigs of fresh rosemary
1 tablespoon plain flour
1 cucumber
100g radishes, ideally with leaves
1/2 a red onion
1 teaspoon wholegrain mustard
2 tablespoons red wine vinegar
1/2 a bunch of fresh dill (15g)
1/2 a bunch of fresh mint (15g)
40g feta cheese

TO PREPARE

Preheat the oven to 200ºC/400ºF/gas 6. Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes. Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary.

Episodes

Lidia’s Kitchen – Ziti with Broccoli Rabe and Sausage

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Ziti with Broccoli Rabe and Sausage
Ziti con Broccoli di Rabe e Salsicce
Serves 4
Broccoli rabe and sausage seem like a marriage made in heaven. They go well together with pasta or on a loaf of Italian bread. The broccoli and sausage pieces get into the crevices of the pasta, and when they’re served on bread, the olive oil is immediately soaked up. Even though the bitter and unfamiliar broccoli rabe might not have been an American favorite a few decades ago, when it first appeared in California’s Salinas Valley, it certainly has become a favorite ingredient for Italians and Americans today. INGREDIENTS

¼ cup olive oil
3 large cloves garlic, crushed and peeled
¼ teaspoon salt, plus 1 tablespoon for the pasta water
1 pound ziti
½ pound sweet Italian sausage, meat removed from casings and crumbled
2 pounds broccoli rabe, cleaned and cut
¼ teaspoon hot red pepper flakes
½ cup grated Grana Padano or Parmigiano-Reggiano cheese

TO PREPARE

Heat the olive oil in a large, deep, heavy skillet with a fitted lid, then toss in the garlic and sauté, uncovered, until golden, about 2 minutes.

Episodes

Lidia’s Kitchen – Tomato and Bread Soup

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Tomato and Bread Soup
Pappa al Pomodoro
Makes about 2 quarts, serving 8
This soup will bring Tuscany to your table, and it is delicious warm, or served at room temperature on a hot summer day. It is a great soup to make in the summer, when the tomatoes are meaty and ripe, but it is also excellent with canned tomatoes, and can be made at any time of the year. And what a great feeling it is to use the stale bread— wasting nothing. INGREDIENTS

3 tablespoons extra-virgin olive oil, plus more for the finished zuppa
½ cup finely diced yellow onion
6 cloves garlic, crushed and peeled
Three 28-ounce cans whole San Marzano tomatoes
2 cups water
Five ½-inch slices stale Italian bread, crusts removed, cut into 1-1inch cubes
Salt and freshly ground black pepper to taste
10 fresh basil leaves, washed
Freshly grated Grana Padano or Parmigiana-Reggiano cheese

TO PREPARE

Heat the olive oil over medium heat in a deep, heavy 4- to- 5-quart pot. Add the onion and cook until wilted, about 3 minutes.

Episodes

Lidia’s Kitchen – Tomato and Bread Salad

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Tomato and Bread Salad
Panzanella
Serves 6
Today every chef has his or her own rendition of panzanella. The idea is to use leftover bread to soak up the delicious juices of seasonal summer tomatoes. We finish our sum- mer panzanella salad with a traditional Italian cheese, such as thin slices of Grana Padano, fresh slices of ricotta salata or mozzarella, or even a spoonful of burrata, which has become a popular choice over the last few years. If you use a variety of different heir- loom tomatoes, the salad becomes a colorful sight to behold. It is perfect as an appetizer or as a side with grilled fish or meat.

Episodes

Lidia’s Kitchen – Scallion and Asparagus Salad

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Scallion and Asparagus Salad
Insalata di Scalogno e Asparagi
Serves 6
Hands down, this is one of my favorite dishes, in part because of who first served it to me. My grandmother would often make this lovely spring salad, occasionally tossing in a boiled egg or two. This salad is delicious as an antipasto or a first course, or as a side dish to grilled meat and fish.  
INGREDIENTS

1½ pounds fresh asparagus
¾ pound scallions
1 teaspoon salt
3½ tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
Freshly ground black pepper to taste
3 hard-cooked eggs, peeled

TO PREPARE

Using a vegetable peeler, shave off the skin from the bottom 3 inches or so of each asparagus stalk, so they cook evenly. Snap off the hard stubs at the bottom— they’ll break naturally at the right point as you bend the bottom of the asparagus.

Episodes

Lidia’s Kitchen – Risotto with Vegetables

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Risotto with Vegetables
Risotto con Verdure
Serves 6
When making this risotto, choose any vegetable that is in season. It is a wonderful way of creating exciting new combinations of flavors that will be yours to pass on. It can become a spring pea risotto, an autumn squash risotto, a winter beet risotto, or a summer corn risotto. This risotto is also a wonderful way to use leftover vegetables you might have in the refrigerator or freezer. INGREDIENTS

½ pound broccoli (about 1 medium-size stalk)
1 cup blanched fava beans or frozen baby lima beans
½ teaspoon salt, plus more as needed
3 tablespoons extra-virgin olive oil
½ cup minced scallions, greens included (about 6)
1 tablespoon minced shallot
2½ cups Arborio or Carnaroli rice
½ cup dry white wine
6½ cups hot vegetable stock or chicken broth
2 tablespoons unsalted butter, cut into bits
½ cup freshly grated Grana Padano, Parmigiano-Reggiano, or Pecorino Romano cheese
Freshly ground black pepper to taste

TO PREPARE

Trim the broccoli florets from the stems, keeping them small enough to fi t on a spoon.

Episodes

Lidia’s Kitchen – Penne with Spicy Tomato Sauce, Rosemary, and Ricotta

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Penne with Spicy Tomato Sauce, Rosemary, and Ricotta
Penne “al Brucio”
Serves 6
This dried-pasta dish is super easy to make. It’s called “al brucio” because of the spicy flavor. It originally did not include ricotta, but that helps balance the spiciness of the sauce. You can also top it with a spoon of burrata at the very end, or even a slice of buffalo mozzarella. At Felidia, we make it with candele pasta, an extra-long, smooth pasta that is tubular, hollow, and wide, like a rigatoni, and looks like a long candle (which is also called a candele in Italian).

Episodes

Lidia’s Kitchen – Pasta Salad with Tomato, Mozzarella, and Green Beans

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Pasta Salad with Tomato, Mozzarella, and Green Beans
Insalata di Cavatappi, Mozzarella, Pomodori, e Fagiolini
Serves 6 to 8
This dish is great for buffets, picnics, and large family gatherings. My daughter, Tanya, is the expert pasta-salad maker in my family. The recipe is easy to multiply, it keeps well, and it’s economical. This pasta can be dressed several hours ahead, but hold about half of the dress- ing to toss in at the last minute, since the pasta will have absorbed much of the first batch. INGREDIENTS

1 teaspoon kosher salt, plus more for boiling and to taste
1 pound green beans, trimmed
1 pound cavatappi or elbows
2 pints cherry tomatoes, halved lengthwise
1 pound small mozzarella balls (bocconcini), halved if on the larger side
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh Italian parsley leaves
2 ripe plum tomatoes, seeded and cut into chunks
½ cup toasted skinned almonds
2 cloves garlic, crushed and peeled
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil

TO PREPARE

Bring a large pot of salted water to boil.

Episodes

Lidia’s Kitchen – Orecchiette with Asparagus and Peas

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Orecchiette with Asparagus and Peas
Orecchiette con Asparagi e Piselli
Serves 6
If fresh peas are in season, you can substitute them for the frozen, but cook them 3 or 4 min- utes more. To make this a heartier (but still light and elegant) pasta entrée, add some sautéed shrimp or lobster meat. As is, it is vegetarian, and if you do not add the cheese, it makes a great dish for vegan guests. INGREDIENTS

1 teaspoon kosher salt, plus more for the pasta water
¼ cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced
1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
1 pound orecchiette
One 10-ounce box frozen peas, thawed
1 bunch scallions, white and green parts, chopped (about 1 cup)
¼ cup chopped fresh Italian parsley
1 cup grated Grana Padano

TO PREPARE

Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat.

Episodes

Lidia’s Kitchen – Herb Frittata Roll-Ups

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Herb Frittata Roll-Ups
Involtini di Frittata
Makes 20 pieces
These are actually easier to slice if rolled a few hours ahead and left to set in the refrigerator. Slice cold, and let return to room temperature before serving. They’re perfect for cocktail parties or a buffet brunch; stick a toothpick in each roll, and pass them around.  

 

INGREDIENTS

For Pesto

1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh Italian parsley leaves
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
3 tablespoons mayonnaise

For Frittate

6 large eggs
1⁄3 cup milk
1/2 cup finely chopped scallions (white and green parts)
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil

TO PREPARE
For the pesto, in a mini–food processor combine the basil, parsley, olive oil, and salt, and process to make a smooth paste. Scrape into a small bowl, and stir in the mayonnaise.

Episodes

Lidia’s Kitchen – Crispy Baked Tomatoes

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Crispy Baked Tomatoes
Pomodori Croccanti al Forno
Serves 6
These can be served warm or at room temperature, either as a side dish or as part of an anti- pasto buffet. When cold, they are marvelous cut and tossed in green salads, because baking brings out the true summer-tomato taste. Roughly chopped, they make a great topping for a bruschetta.  

 
INGREDIENTS

6 large plum tomatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
1½ teaspoons kosher salt 1 cup panko bread crumbs
½ cup grated Grana Padano
½ cup finely chopped scallions
2 tablespoons chopped fresh Italian parsley
¼ teaspoon crushed red pepper flakes

TO PREPARE

Preheat oven to 425 degrees. Halve the tomatoes crosswise, and cut out the cores.

Episodes

Lidia’s Kitchen – Crêpes with Chocolate and Walnuts

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Crêpes with Chocolate and Walnuts
Palacinke
Makes a dozen palacinke, serving 6
Truly no different from crespelle or crêpes, palacinke is the name I first used to ask for these delicious thin pancakes. My mother would whip them up for dinner; she often served them with only a sprinkle of sugar, or adorned them with preserves like rose-hip jam, apricot marmalade, or prune butter. As a child I loved them with any of those fillings, but the most luxurious— and always our favorite— were palacinke topped with melted chocolate. This is, hands down, the favorite dessert of my grandchildren. They can fill, roll, and eat them faster than I can cook them, and I usually lose count.

Episodes

Lidia’s Kitchen – Classic Pesto

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Classic Pesto
Pesto alla Genovese
Makes about ¾ cup, enough for 1 pound pasta
Pesto has now become a household sauce: it is easy to make, and its freshness of flavor has made it an often found friend on American tables. Pesto is at its best when used immediately after it is made, though it can be refrigerated for up to a few weeks if it’s spooned into a container, topped with olive oil, and sealed tight. If you find yourself with an abundance of basil in summer, make some pesto and store it in small portions in the freezer, where it will last for up to a few months. (Frozen pesto gives a great burst of fresh flavor to hearty winter soups and pasta sauces.) I’ve given you two methods for how to make this, with a mortar and pestle or with a food processor, but the results either way are delicious. INGREDIENTS

4 cups loosely packed fresh basil leaves (about 60 small or 30 large fresh basil leaves), gently washed and dried
Pinch of coarse sea salt
2 cloves garlic, peeled
3 tablespoons pine nuts, lightly toasted
2 tablespoons freshly and finely grated Pecorino Romano cheese
2 tablespoons freshly and finely grated Grana Padano or Parmigiano-Reggiano cheese
3 to 4 tablespoons extra-virgin olive oil

TO PREPARE

To make the pesto in a mortar: Place a few leaves of the basil in the bottom of a mortar, and sprinkle the salt over them.

Episodes

Lidia’s Kitchen – Cannellini and Pancetta Bruschetta

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Cannellini and Pancetta Bruschetta
Bruschetta con Cannellini e Pancetta
Makes 16
The beans can be made a day ahead; just warm them up before serving. This recipe might give more beans than you need, but they will keep for several days and also freeze well. Stir them into soup, or serve as a side dish next to a big grilled steak. In a pinch, canned cannellini can be used. Drain them and sauté them with the oil and parsley for a few minutes, until warm.

Episodes

Lidia’s Kitchen – Butter and Sage Sauce

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Butter and Sage Sauce
Salsa di Burro e Salvia
Makes about 1 cup, enough for 1 pound pasta
This is a delicious and simple sauce, but intense with sage flavor, and perfect for dressing gnocchi. It’s delicious even when just lightly drizzled over fresh grilled fish or poultry— a little is all you need. You can find this simple recipe mostly in the north of Italy, where fresh pasta prevails, but today even the Roman trattorie serve it.  

INGREDIENTS

1½ sticks butter (12 tablespoons), or more to taste
10 whole fresh sage leaves
1 cup hot water from the cooking pot of your pasta of choice
¼ teaspoon freshly ground black pepper, or to taste
1 cup Grana Padano or Parmigiano-Reggiano cheese, grated

 TO PREPARE

Melt the butter in a sauté pan over medium heat until just foaming. Gently lay the sage leaves in the pan, and heat until the leaves crisp up, about a minute.

Episodes

Pati’s Mexican Table – El Fuerte, Magic Town (806)

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Lobster Chilaquiles
Makes 4 servings

 

 

 

INGREDIENTS

For the salsa:

2 to 3 dried morita or chipotle chiles
1 1/2 pounds about 6 ripe Roma tomatoes
1 1/2 pounds about 12 tomatillos, husked and rinsed
1/2 white onion, cut into large pieces
2 to 3 fresh jalapeños, stemmed
3 unpeeled garlic cloves
1 teaspoon kosher or coarse sea salt, or to taste
1 tablespoon vegetable oil

For the tortilla chips:

2 tablespoons vegetable oil
12 corn tortillas, cut into triangles
1/2 teaspoon kosher or sea salt, or to taste

For the lobsters:

4 1- and-a-quarter to 1-and-a-half pound live lobsters, or you can substitute thawed lobster tails

For the toppings:

1 cup crumbled queso fresco
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
Mexican crema, to taste

TO PREPARE

To make the salsa:

Place the morita chiles in a small bowl, cover with hot water, and let them sit and soften for at least 10 minutes. Place the tomatoes, tomatillos, onion chunks, jalapeños, and unpeeled garlic cloves on an aluminum foil lined baking sheet. Place under the broiler and roast 12 to 15 minutes, flipping a couple times in between, until the skin of tomatoes and tomatillos has completely blistered and charred, they seem very mushy, and their juices have started to come out. The garlic cloves and chiles must also have blackened and charred. Remove from the broiler and let cool.

Episodes

America’s Test Kitchen Classic Sloppy Joes (Ep 2014)

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Classic Sloppy Joes
Serves 4

Tossing the beef with baking soda in step 1 helps keep it tender and juicy; adding baking soda to the skillet with the onion in step 2 helps the onion break down. You may substitute 90 percent lean ground beef in this recipe, but the cooked mixture will be a bit less tender. Serve the Sloppy Joes with pickle chips, if desired.  

 
INGREDIENTS

2 tablespoons water, divided
½ teaspoon plus ⅛ teaspoon baking soda, divided
1 pound 85 percent lean ground beef
½ teaspoon plus ⅛ teaspoon table salt, divided
2 teaspoons vegetable oil
½ onion, chopped fine
2 garlic cloves, minced
2 teaspoons packed brown sugar, plus extra for seasoning
2 teaspoons paprika
¼ teaspoon red pepper flakes
¼ cup tomato paste
⅓ cup ketchup
1 tablespoon red wine vinegar, plus extra for seasoning
1 tablespoon Worcestershire sauce
½ teaspoon cornstarch
4 hamburger buns

INSTRUCTIONS
1. Combine 1 tablespoon water and ½ teaspoon baking soda in small bowl.

Episodes

Milk Street The New Baking (Ep 102)

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Chocolate, Prune and Rum Cake
Start to finish: 1 hour and 20 minutes (30 minutes active), plus cooling
Servings: 12

CLAIRE PTAK’S chocolate, prune and whiskey cake is deliciously gooey at the center. A ratio of 3:1 chocolate to butter—as well as 8 ounces of chopped pitted prunes—got us the same results. We preferred bar chocolates with 60 to 70 percent cacao (especially the Ghirardelli and Guittard brands) to chocolate chips, which contain stabilizers that changed the cake’s texture. Ptak uses almond flour—not an uncommon ingredient in flourless chocolate cakes like this, but certainly not a common ingredient in American homes. We reworked the cake a bit to leave it out and found the results just as good.

Episodes

Artists’ Neighborhood Compilation

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Artists’ Neighborhood Compilation
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Tri Cities Opera

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Tri Cities Opera
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Pati’s Mexican Table – A Taste of Mazatlan (805)

By |

Milanesa Torta with Matador Guacamole and Melty Cheese
Makes 4 tortas

 

 

INGREDIENTS

Vegetable oil, for frying
4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
1 cup all-purpose flour
3 eggs
A splash of milk
2 cups crushed butter crackers
8 to 10 dried chiltepín chiles, crushed (or substitute 3 to 4 chiles de árbol)
1 cup mayonnaise
2 cups grated Oaxaca cheese
1/2 cup crumbled Cotija cheese
4 bolillo or telera rolls, split in half with insides scooped out
2 cups baby arugula
1 batch Matador Guacamole
1/4 cup soy and lime mixture from the Matador Guacamole

TO PREPARE

Preheat the oven to 450°F. In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes. Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do.

Episodes

Hakan Tayga

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Hakan Tayga – Binghamton
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Rob Weinberger – Arrangement 3

By |

Rob Weinberger – Unitygroup
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Rob Weinberger – Arrangement 2

By |

Rob Weinberger – Pan Central
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

American Experience: The Vote

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American Experience: The Vote
Premieres Monday, July 6 on WSKG-TV
One hundred years after the passage of the 19th Amendment, The Vote tells the dramatic culmination story of the hard-fought campaign waged by American women for the right to vote — a transformative cultural and political movement that resulted in the largest expansion of voting rights in U.S. history. In its final decade, from 1909 to 1920, movement leaders wrestled with contentious questions about the most effective methods for affecting social change. They debated the use of militant, even violent tactics, as well as hunger strikes and relentless public protests. The battle for the vote also upended previously accepted ideas about the proper role of women in American society and challenged the definitions of citizenship and democracy. Exploring how and why millions of 20th-century Americans mobilized for — and against — women’s suffrage, The Vote brings to life the unsung leaders of the movement and the deep controversies over gender roles and race that divided Americans then — and continue to dominate political discourse today.

Episodes

America’s Test Kitchen Sous Vide Crème Brûlée (Ep 2013)

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Sous Vide Crème Brûlée
Serves 4

While sous vide is not the answer for most baked desserts, it most definitely is when it comes to custard. Conventional custard recipes require care and attention with temperature-sensitive steps like tempering eggs with the hot dairy to avoid curdling and arranging a water bath in the oven. The precise temperature control of sous vide cooking makes custardy desserts like crème brûlée easier to execute. We whisked the base together, portioned it into Mason jars, and circulated for one hour. It was that easy.

Episodes

Steve Crowle

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Steve Crowle – Trinity Memorial Choir, Madrigal Choir of Binghamton
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Melissa Collins

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Melissa Collins – Madrigal Choir of Binghamton, Southern Tier Singer’s Collective
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Alexandra Digennaro

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Alexandra Digennaro – Binghamton Youth Symphony Orchestra, Windsor High School
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Kathleen Cook

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Kathleen Cook – Madrigal Choir, West Corners Baptist Church
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Milk Street Home Cooking, Chinese Style (Ep 101)

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Chinese White Cooked Chicken with Ginger-Soy Dressing
Start to finish: 2 hours (30 minutes active)
Serves: 4

WE TRIED THE traditional Chinese technique of plunging the cooked chicken into an ice bath after poaching — which is said to tighten the skin, but found little advantage. (The skin is fine to eat as is, or you can remove it before serving.) We also tried “flashing” the scallions and ginger with hot oil before making the dressing, but we liked the brightness of the raw aromatics better. We did prefer cutting the saltiness and potency of the dressing with some of the poaching liquid. INGREDIENTS
For the chicken and poaching broth:

3½- to 4-pound chicken, giblets discarded
1 bunch cilantro
6 scallions, trimmed and halved crosswise
4½ quarts water
2 cups dry sherry or mirin
4-inch piece fresh ginger, cut into 4 pieces and smashed 3 tablespoons kosher salt

For the dressing:

4 scallions, thinly sliced on bias
3 tablespoons soy sauce
2 tablespoons vegetable or other neutral oil
4 teaspoons finely grated fresh ginger
1 tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil
½ teaspoon white sugar
½ pound (½ small head) napa or savoy cabbage, thinly sliced (4 cups) Cooked white rice, to serve

INSTRUCTIONS
Remove the chicken from the refrigerator and let sit at room temperature while making the broth. Reserving a few sprigs for garnish if desired, cut the cilantro bunch in half crosswise, separating the stems and leaves.

Episodes

East Lake Meadows: Online Screening & Panel Discussion

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East Lake Meadows: A Public Housing Story
Online Screening & Panel Discussion
Thanks to those that joined us for this event on Monday, April 27 @ 7:00pm! You can view the panel discussion below and learn more about the film at pbs.org/eastlake. Hosted by WSKG Public Media’s President & CEO, Greg Catlin, and in partnership with The Greater Binghamton Tiny Homes Community, this event featured filmmaker David McMahon and was followed by a panel discussion about housing issues and opportunities with Binghamton community leaders. Meet our panelists:
David McMahon – East Lake Meadows Filmmaker

David McMahon has been making award-winning documentary films for more than a decade. In 2010, along with Ken Burns and Lynn Novick, he wrote and produced The Tenth Inning, a two-part, four-hour update to their Emmy Award-winning series, Baseball.

Uncategorized

Ayana Del Valle, Jessica Pullis, & Naima Kradjian Combo

By |

Ayana Del Valle, Jessica Pullis, & Naima Kradjian Combo
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Pati’s Mexican Table – Lost Mochis, Street Taco Favorites (804)

By |

Campechano Tacos with Street Style Salsa
Makes 8 Tacos

 

 

 

INGREDIENTS

2 pounds flank steak, cut into 1-inch pieces
2 garlic cloves
1/2 white onion
3 bay leaves
1 teaspoon black peppercorns
1 teaspoon kosher or sea salt
1 tablespoon vegetable oil
1/2 pound longaniza, casings removed, chopped (or substitute Mexican chorizo)
1/2 pound pork chicharrón, crumbled or chopped into small pieces
8 corn tortillas, store-bought or homemade
1 cup finely chopped white onion, for garnish
1 cup chopped cilantro leaves, for garnish
Salsa Callejera

TO PREPARE

Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside. Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces.

Episodes

Rob Weinberger

By |

Rob Weinberger – Unitygroup, Salsa Libre, Duppree
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Ayana Del Valle

By |

Ayana Del Valle – Endwell
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Rick Shumaker

By |

Rick Shumaker – TMC, Madrigal Choir of Binghamton, Binghamton University
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Naima Kradjian

By |

Naima Kradjian – Goodwill Theatre Inc, Schorr Family Firehouse Stage
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Joel & Elaina Smales

By |

Joel & Elaina Smales – Binghamton High School, Binghamton University, BPO, TCO
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Jessica Pullis

By |

Jessica Pullis – Cider Mill Stage, Savoyards, Holy Trinity Choir
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Dana Stewart

By |

Dana Stewart – Voodoo Highway band
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Donna Wood

By |

Donna Wood – SUNY Broome Jazz Ensemble – Photos submitted by Alyssa Menz & Bill Gorman
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

America’s Test Kitchen Meat Ravioli with Quick Tomato Sauce (Ep 2012)

By |

Meat Ravioli with Quick Tomato Sauce
Serves 4-6

If using King Arthur All-Purpose Flour, which is higher in protein, increase the number of egg yolks to seven. To ensure the proper dough texture, it’s important to use large eggs and to weigh the flour if possible. The longer the dough rests in step 2, the easier it will be to roll out. When rolling out the dough, don’t add too much flour; it can cause excessive snapback. Though a pasta machine is not necessary, you may use one if you like.

Episodes

Phil Westcott

By |

Phil Westcott – United Presbyterian Church | Piano – Rebecca Mebert
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Greg Keeler

By |

Greg Keeler – Trinity Church Choir, Madrigal Choir, ST Singers Collective
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Theresa Lee-Whiting

By |

Theresa Lee-Whiting – Madrigal Choir of Binghamton
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Burt Mueller

By |

Burt Mueller – Scott Freeman Band
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Rick Pedro

By |

Rick Pedro – Apalachin
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Andrew Allport

By |

Andrew Allport – Broome Community Orchestra, ST Concert Band, CF Schools
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Pat Kane

By |

Pat Kane – Pat Kane Music & Tours
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Jeanne Sperber

By |

Jeanne Sperber – Orchestra of the Southern Finger Lakes
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Robert Rogers

By |

Robert Rogers – Robert Rogers Puppet Company
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Jeff Lake

By |

Jeff Lake – NBT Bank
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Bill Gorman

By |

Bill Gorman – Cooperative Gallery 213
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Tony Villecco

By |

Tony Villecco – Port Crane
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Milk Street The New Australia (Ep 323)

By |

Miso-Gochujang Pulled Pork
Start to finish: 4 hours (1 hour active) | Servings: 6 to 8

This Asian-inflected take on barbecue pulled pork was inspired by the “Pigalicious” wrap served at Bird & Ewe in Sydney. White miso and gochujang provide deep, savory-sweet notes and lots of complex flavor to oven- braised pork butt. Miso usually is sold in the refrigerator case; gochujang, or Korean red pepper paste, does not require refrigeration until the container is opened. Both are available in well-stocked supermarkets and Asian grocery stores. The pork cooks for about three hours; use this time to prep and cook the miso-seasoned onions that are combined with the meat after shredding.

Episodes

A More or Less Perfect Union

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A More or Less Perfect Union
A Personal Exploration by Judge Douglas Ginsburg
This three-part series premieres April 21, 22, & 23 at 8:00PM on WSKG-TV. A More or Less Perfect Union, A Personal Exploration by Judge Douglas Ginsburg, explores the foundational document that governs those who govern us – the American Constitution. Hosted by Judge Douglas H. Ginsburg, a constitutional expert with 30 years of experience on the Federal Court of Appeals in Washington, DC, this thought-provoking, three-part, three-hour series looks at past, present and future struggles for liberty through the lens of the U.S. Constitution.  Firsthand perspectives, including those of direct descendants of slaves and of those involved in pivotal civil rights cases, historians, legal scholars, small business owners, judges, and ordinary American citizens, provide captivating context to the shaping of American governance. Judge Ginsburg skillfully weaves the story of the how the Framers put freedom in writing in the summer of 1787; how freedom spread over more than two centuries to all of  “we the people;” and how we may risk freedom today by ignoring the words of the Framers. Real-life stories from descendants and the director at Whitney Plantation, the Dred Scott Foundation, and The Plessy and Ferguson Foundation bring meaningful illustrations to the Constitution as past intentions come into conflict with present realities; business owners and American citizens relate stories both of protection and of overreach by the government – as with the USDA regulating the care of Hemingway’s cats!

Uncategorized

Tony Villecco & Kathy Starks Compilation

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Tony Villecco & Kathy Starks Compilation
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Carol Mikoda

By |

Carol Mikoda – Member of Acoustic Brew Band
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Kathy Starks

By |

Kathy Starks – Member of Madrigal Choir, Savoyards, ST Singers Collective
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Bijoy Datta

By |

Bijoy Datta – Member of the bands ‘Walking Distance’ and ‘Bro Bros’
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Jan & Shannon DeAngelo

By |

Jan & Shannon DeAngelo – Seton Catholic Central High School
During this time of self-isolation, Broome County residents participated in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! WSKG will be sharing this crowd-sourced content via social media, web, and television. Together, let’s share a positive message with our neighbors and place a spotlight on the arts in Broome County! This project is supported by the Stewart W. and Willma C. Hoyt Foundation, Inc. 

Episodes

Pati’s Mexican Table – South by South of the Border with Vivian Howard (803)

By |

Pierna de Cerdo Adobada
Adobo Pork Butt
8 Servings

 

 

INGREDIENTS

For the marinade:

1/2 pound ripe Roma tomatoes
1 white onion, quartered
6 unpeeled garlic cloves
2 guajillo chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
1 cup fresh-squeezed orange juice
2 tablespoons apple cider vinegar
2 tablespoons grated piloncillo or dark brown sugar
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper

For the meat:

1 4- to 5- pound pork butt or shoulder, bone in
3 bay leaves

TO PREPARE

To make the marinade:

Put the tomatoes, onion and garlic on a baking sheet lined with foil. Place under the broiler for about 10 minutes until charred, mushy, and soft, flipping once halfway through. Remove from the oven and once cool enough to handle, peel the garlic cloves. (Alternatively, you can char and toast on a preheated comal or skillet set over medium-low heat.)

Place tomatoes, peeled garlic and onion in the jar of a blender. Toast the guajillo and ancho chiles on a heated comal or skillet for about a minute, flipping a few times, until lightly browned and fragrant.

Episodes

East Lake Meadows: Supplemental Reading List

By |

After the Projects: Public Housing Redevelopment and the Governance of the Poorest American by Lawrence Vale

Purging the Poorest by Lawrence Vale

American Apartheid by Douglas S. Massey & Nancy A. Denton
American Dream: Three Women, Ten Kids, and a Nation’s Drive to End Welfare by Jason Deparle

Capital City by Samuel Stein

Evicted: Poverty and Profit in the American City by Matthew Desmond

Ghetto by Mitchell Duneier
In Defense of Housing: The Politics of Crisis by Peter Marcuse & David Madden
Living Apart: How the Government Betrayed a Landmark Civil Rights Law by Nikole Hannah-Jones
Making the Unequal Metropolis: School Desegregation and Its Limits by Ansley T. Erickson
New Deal Ruins: Race, Economic Justice, and Public Housing Policy by Edward G. Goetz

Our Kids: The American Dream in Crisis by Robert Putnam
Race for Profit: How Banks and the Real Estate Industry Undermined Black Homeownership by Keeanga-Yamahtta Taylor

Racism without Racists: Color-Blind Racism and the Persistence of Racial Inequality in America by Eduardo Bonilla-Silva
Segregation by Design: Local Politics and Inequality in American Cities by Jessica Trounstine

The Color of Law by Richard Rothstein
There Are No Children Here by Alex Kotlowitz

The Condemnation of Blackness: Race, Crime, and the Making of Modern Urban America by Khalil Gibran Muhammad
White Flight: Atlanta and the Making of Modern Conservatism by Kevin M. Kruse

Episodes

America’s Test Kitchen Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust (Ep 2011)

By |

Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
Serves 4-6

We wanted a crisp crust and perfectly cooked interior for our boneless leg of lamb recipe. We applied a simple rub of aromatics to enhance but not overpower the flavor of the lamb. For crunch and even more flavor, we added a savory crumb crust. We skipped slow-roasting for our leg of lamb recipe, which works for beef but turns lamb to mush. Instead, we roasted the lamb at a high temperature, first searing the meat on the stove and then finishing in the oven at 375 degrees.

Episodes

Milk Street From Morocco to Egypt (Ep 322)

By |

Lemon-Saffron Chicken (Tangia)
Start to finish: 1 hour | Servings: 4

Tangia—which originates in Marrakech and often is slow-cooked in the community wood-fired ovens that heat bathhouses— traditionally is made with lamb. For a more approachable version, we used boneless, skinless chicken thighs, which have a similar richness. In Morocco, preserved lemons lend a gentle acidity, lightening the richness. For an easier version, we get similar flavor from lemon zest and juice—as well as chopped green olives for brininess—added at the end of cooking. Serve with warmed, halved pita bread for scooping up the meat and thickened sauce.

Episodes

Pati’s Mexican Table – Altata, Hidden Gem by the Sea of Cortez (802)

By |

Chipotle Oyster Soup
Makes 6 servings

 

 

 

INGREDIENTS

3 tablespoons vegetable oil
1 1/2 cups chopped white onion
1 1/2 cups finely chopped celery, divided
1 1/2 cups finely chopped carrot, divided
1 1/2 cups finely chopped leeks, divided
5 garlic cloves, finely chopped or pressed
2 tablespoons about 4 chipotle chiles in adobo sauce and their sauce, chopped, or to taste
1 chile de arbol, stemmed and chopped, seeds included
1 1/2 pounds about 6 Roma tomatoes, roasted and charred, chopped
1 pound about 12 to 15 shucked oysters and their juices
1 teaspoon kosher or sea salt, or to taste
1 teaspoon dried oregano
5 cups shrimp or seafood broth, or substitute vegetable or chicken broth
Chopped cilantro leaves, for garnish
Quartered limes, to serve

TO PREPARE

In a large casserole or soup pot, heat the oil over medium heat. Once hot add the onion and cook for 5 to 6 minutes until softened. Incorporate 1 cup each of the celery, carrot, and leeks (reserving half a cup of each for later use), cook for 3 to 4 minutes until the vegetables have wilted. Make room in the middle of the pot and add the garlic, chipotles in adobo, and chile de arbol, cook for a minute, then mix with the vegetables and cook for another minute. Add the tomatoes, the juices from the oysters, salt, and oregano and cook for about 6 to 7 minutes, until it is all simmering and thickening a bit.

Episodes

America’s Test Kitchen Brown Rice Bowl with Vegetables and Salmon (Ep 2010)

By |

Brown Rice Bowl with Vegetables and Salmon
Serves 4

If your knife is too dull to cut through the salmon skin, try a serrated knife. It is important to keep the skin on during cooking; once the salmon is cooked, the skin will be easy to remove. Toast the sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the skillet from the heat so the seeds won’t scorch. INGREDIENTS

¼ cup vegetable oil, divided
3 scallions, white and green parts separated and sliced thin on bias
2 teaspoons grated fresh ginger, divided
⅓ cup distilled white vinegar
1 tablespoon sugar
1¾ teaspoons table salt, divided, plus salt for cooking rice
1 English cucumber, quartered lengthwise, seeded, and sliced on bias ¼ inch thick
1¾ cups short-grain brown rice
1 pound carrots, peeled and sliced on bias ½ inch thick
1 pound shiitake mushrooms, stemmed, caps larger than 2 inches halved
1 (1-pound) skin-on salmon fillet, about 1½ inches thick at thickest part
4 teaspoons hoisin sauce, divided
1 tablespoon sesame seeds, toasted
sriracha (optional)

INSTRUCTIONS
1. Adjust oven rack to lowest position and heat oven to 500 degrees.

Episodes

Milk Street Secrets of Oaxaca (Ep 321)

By |

Oaxacan Green Mole with Chicken
Start to finish: 1 hour 10 minutes | Servings: 4

When we think of mole, we most often think of mahogany-colored mole negro. But as we learned in Oaxaca, there is a wide variety of moles, each with a unique character. Mole verde—or green mole— traditionally is made with pork and gets its bright, fresh flavor from a blend of fresh chilies, tomatillos and herbs. For our version, we opted for quicker-cooking but equally tasty chicken thighs, and we sought out supermarket substitutes for hard-to-find epazote and hoja santa, two herbs that are standard ingredients in Mexico (we mimicked their flavors with mint and fennel seeds). Oaxacans thicken this stew-like soup with masa, the corn dough used to make tortillas and tamales.

Episodes

Pati’s Mexican Table – A Local’s Tour of Culiacan (801)

By |

Enchiladas de Suelo
Makes 12 open enchiladas

Serves 6 as a main dish

 

 

INGREDIENTS

3 tablespoons distilled white vinegar, divided
2 tablespoons vegetable oil, plus more for frying
2 teaspoons kosher or sea salt, divided, plus more for boiling water
Freshly ground black pepper
1 cup slivered red onion
5 ancho chiles, stemmed and seeded
1 garlic clove
2 ripe tomatoes, divided, 1 whole and 1 cut into thin slices
1 tablespoon coarsely chopped white onion
1 teaspoon dried oregano
1 pound zucchini, halved lengthwise and cut into half-moons of about 1/2-inch
1 pound Mexican chorizo, casings removed, chopped
12 corn tortillas, store-bought or homemade
6 leaves of romaine lettuce, rinsed and thinly sliced
6 ounces (about 5 to 6) radishes, halved lengthwise and cut into half-moons of about 1/2-inch
1 ripe avocado, halved, pitted, cut into thin slices
1 cucumber, peeled, halved lengthwise and cut into slices
1 cup crumbled queso Cotija, ranchero or fresco

TO PREPARE

In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy. Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender.

Episodes

America’s Test Kitchen Kung Pao Chicken (Ep 2009)

By |

Kung Pao Chicken
Serves 4-6

Kung pao chicken should be quite spicy. To adjust the heat level, use more or fewer chiles, depending on the size (we used 2-inch-long chiles) and your taste. Have your ingredients prepared and your equipment in place before you begin to cook. Use a spice grinder or mortar and pestle to coarsely grind the Sichuan peppercorns. If Chinese black vinegar is unavailable, substitute sherry vinegar.

Episodes

Milk Street New French Classics (Ep 320)

By |

Beef, Orange and Olive Stew (Boeuf à la Gardiane)
Start to finish: 41⁄2 hours (1 hour active) | Servings: 6 to 8

This hearty stew from Camargue, in the south of France, is traditionally made with taureau, or bull meat, but beef is a common substitute. We use chuck roast, a fatty cut that becomes tender and succulent with simmering. The stew gets robust flavor from classic Provençal ingredients—red wine, olives, anchovies and garlic. Orange is traditional, too; it lends the braise a brightness that balances its depth and richness. A bold, full-bodied dry red wine such as Côtes du Rhône or syrah is ideal, as it holds its own among the other big flavors.

Episodes

Milk Street Thailand North to South (Ep 319)

By |

Southern Thai–Style Fried Chicken
Start to finish: 40 minutes, plus marinating | Servings: 4

Gai tod hat yai, or fried chicken from the southern region of Thailand, inspired this recipe, but we made it quicker by using boneless, skinless thighs cut into strips instead of the typical bone-in, skin-on parts. The chicken is customarily sprinkled with crisp fried shallots after cooking, but we opted out of this garnish, as the spices themselves provide plenty of bold flavor. If you like, you can purchase fried shallots in most Asian grocery stores; scatter them over the chicken just before serving. If you’re not up for making our extra-easy version of Thai sweet chili sauce (nam jim gai), serve with store-bought sweet chili sauce, or simply offer lime wedges for squeezing. Don’t marinate the chicken for longer than an hour or it will be too salty.

History

Confronting Coronavirus — A PBS NewsHour Special

By |

Confronting Coronavirus — A PBS NewsHour Special
Tune-in Thursday, March 19 at 8:00PM to WSKG-TV or WATCH LIVE ONLINE AT THIS LINK. Novel coronavirus has, in just a few months, grown into a full-blown pandemic. It has stressed governments and health systems around the globe, ended an era of economic expansion and reshaped public life. To offer context around these uncertain times, the PBS NewsHour will air “Confronting Coronavirus: A PBS NewsHour Special” on PBS stations across the country on Thursday, March 19, starting at 8 p.m. ET. PBS NewsHour anchor and managing editor Judy Woodruff and our correspondents will shed light on what health precautions everyone should take, as well as the pandemic’s economic impact.

Episodes

*POSTPONED* A More or Less Perfect Union Screening & Panel Discussion

By |

*THIS EVENT HAS BEEN POSTPONED*
A More or Less Perfect Union Screening & Panel Discussion
WSKG Filmmaker Brian Frey hosts a screening of ‘A Constitution for All,’ the second episode in A More or Less Perfect Union at the WSKG Studios, 601 Gates Rd, Vestal, NY. Explore the extension of the Constitution to include all citizens with the Bill of Rights and the Civil War Amendments; the document that governs those who govern us, delving into past, present, and future struggles for liberty through the lens of the U.S. Constitution. Hosted by Douglas H. Ginsburg, Judge, U.S. Court of Appeals for the D.C. Circuit. A panel discussion moderated by Mr. Frey will follow the screening.

Episodes

East Lake Meadows: A Public Housing Story

By |

East Lake Meadows: A Public Housing Story
This new documentary premieres on Tuesday, March 24 at 8:00PM on WSKG-TV. In October of 1970, the Atlanta Housing Authority opened a public housing community on the edge of Atlanta called East Lake Meadows. Over the next 25 years, many thousands of low-income Atlantans, mostly African American, would call it home. Residents moved in for hundreds of different reasons and created strong bonds despite the many challenges they faced. But as public housing in America became stigmatized and abandoned, and a crack wave swept through the neighborhood, East Lake Meadows became nearly uninhabitable.

Episodes

America’s Test Kitchen Paris-Brest (Ep 2007)

By |

Paris-Brest
Serves 8-10

Paris-Brest is a showstopper dessert that consists of a large ring of pâte à choux—the same pastry used to make éclairs and cream puffs—that is filled with hazelnut praline pastry cream and then sprinkled with chopped almonds and powdered sugar. To make this elegant dessert foolproof, we started with our pâteà choux recipe, which created a tender, but strong“case” for the cream filling. For a light cream filling that was firm and sturdy, we started with a flour-thickened pastry cream (which was more stable than the normal cornstarch-thickened version), added pulverized caramel-coated hazelnuts, and then folded in whipped cream that had been enriched with gelatin. INGREDIENTS
Praline

½ cup (3 1/2 ounces) sugar
¼ cup water
1 teaspoon lemon juice
1 cup hazelnuts, toasted and skinned
½ teaspoon salt
1 tablespoon vegetable oil

Pastry Dough

3 large eggs
6 tablespoons unsalted butter, cut into 12 pieces
⅓ cup whole milk
⅓ cup water
2 teaspoons sugar
½ teaspoon salt
¾ cup (3 3/4 ounces) all-purpose flour
2 tablespoons toasted, skinned, and chopped hazelnuts

Cream Filling

2 teaspoons unflavored gelatin
¼ cup water
1½ cups half-and-half
5 large egg yolks
⅓ cup (2 1/3 ounces) sugar
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, cut into 3 pieces and chilled
1½ teaspoons vanilla extract
1 cup heavy cream, chilled
confectioners’ sugar

INSTRUCTIONS
1. For the praline: Line rimmed baking sheet with parchment paper; spray parchment with vegetable oil spray and set aside.

Episodes

Milk Street Cooking with Chilies (Ep 318)

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Tacos al Pastor
Start to finish: 1 hour | Servings: 4

We combine tender broiled pork, spicy chilies and the subtle smokiness of charred pineapple in this take on tacos al pastor. The dish is from Mexico but has Levantine roots, stemming from the 19th century when Lebanese immigrants arrived, bringing their tradition of vertical spits for roasting lamb shawarma. Not finding much lamb, cooks switched to pork and instead of sandwiching the meat in flatbread, they used tortillas. Subsequent generations added pineapple and dried chilies. For everyday ease, we use pork tenderloin that has been pounded, briefly marinated and broiled.

Episodes

Finding Your Roots – Criminal Kind

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Finding Your Roots – Italian Roots
Henry Louis Gates, Jr. explores the roots of actor Laura Linney and journalists Lisa Ling and Soledad O’Brien—telling them stories of tricksters, scoundrels and outright criminals, who nevertheless laid the groundwork for their success. Finding Your Roots – Criminal Kind airs Tuesday, February 25, 2020 at 8:00 pm on WSKG-HD.

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America’s Test Kitchen Braised Chicken with Mustard and Herbs (Ep 2006)

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Braised Chicken with Mustard and Herbs
Serves 4-6

Chicken breasts are broader at one end than the other, so cut more than halfway up each breast to create two pieces of equal mass (see “For More Equal Parts, Don’t Cut Down the Middle,” below). There’s no need to take the temperature of the dark meat; it will be properly cooked by the time the white meat reaches its target temperature. If you prefer not to serve the skin, wait until step 6 to remove it; browning the skin produces flavorful compounds that add complexity to the sauce, and braising it releases gelatin, which gives the sauce a rich texture. INGREDIENTS

½ cup table salt, for brining
1½-2 pounds bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass
1½-2 pounds chicken leg quarters, separated into drumsticks and thighs, trimmed
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1 teaspoon pepper
1 tablespoon all-purpose flour
⅓ cup dry white wine
3 tablespoons minced fresh parsley
1½ tablespoons whole-grain mustard
2 teaspoons lemon juice

INSTRUCTIONS
1. Dissolve salt in 2 quarts cold water in large container.

Episodes

Milk Street The Austrian Table (Ep 317)

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Austrian Beef Stew with Paprika and Caraway (Goulash)
Start to finish: 4 hours (30 minutes active) | Servings: 4 to 6

This simple stew derives much of its bold flavor and rich color from sweet and hot paprika, so make sure the paprika you use is fresh and fragrant. For the deepest, earthiest flavor, we recommend seeking out true Hungarian paprika; we use a combination of sweet and hot to achieve just the right degree of spice. Serve with egg noodles, spätzle or mashed potatoes. Don’t be shy about trimming the chuck roast; removing as much fat as possible before cooking prevents the stew from being extra-greasy. In our experience, the roast usually loses about 1 pound with trimming.

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Milk Street Valentine’s Day Treats

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Chocolate Meringue Cookies
Start to finish: 70 minutes (40 minutes active) | Makes 24 cookies
These rich, yet airy flourless chocolate cookies have crisp edges and chewy interiors. They rely on whipped egg whites for their structure. To ensure your whites attain the proper volume with beating, make sure the mixer bowl, whisk and the whisk attachment are perfectly clean and without any trace of grease or fat. Either Dutch-processed or natural cocoa works well in this recipe. Leftover cookies can be stored in an airtight container for up to three days; the edges will lose their crispness but the cookies will still taste good.

Episodes

Finding Your Roots – Italian Roots

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Finding Your Roots – Italian Roots
Henry Louis Gates, Jr. explores the roots of talk show-host Jimmy Kimmel and actors Marisa Tomei and John Turturro, introducing them to ancestors who made immense sacrifices to bring their families from Italy to America. Finding Your Roots – Italian Roots airs Tuesday, February 18, 2020 at 8:00 pm on WSKG-HD.

Episodes

America’s Test Kitchen Pork, Fennel, and Lemon Ragu with Pappardelle (Ep 2005)

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Pork, Fennel, and Lemon Ragu with Pappardelle
Serves 4-6

Pork butt roast is often labeled Boston butt in the supermarket. To ensure that the sauce isn’t greasy, be sure to trim the roast of all excess surface fat. You can substitute tagliatelle for the pappardelle, if desired.  
INGREDIENTS

4 ounces pancetta, chopped
1 large onion, chopped fine
1 large fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and chopped fine, divided
4 garlic clove, minced
1½ teaspoons table salt, plus salt for cooking pasta
2 teaspoons minced fresh thyme
1 teaspoon pepper
⅓ cup heavy cream
1 (1½-pound) boneless pork butt roast, well trimmed and cut in half across grain
1½ teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
12 ounces pappardelle
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees.

Episodes

Milk Street Amazing One-Layer Cakes (Ep 316)

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Caprese Chocolate and Almond Torte
Start to finish: 1 hour 10 minutes (20 minutes active) | Servings: 10

This flourless chocolate cake from Capri, Italy (where it is called torta caprese), gets its rich, almost brownie-like texture from ground almonds and a generous amount of egg. Before grinding the nuts, we toast them to intensify their flavor and accentuate the deep, roasted notes of the chocolate. We preferred the cake made with bittersweet chocolate containing 70 to 80 percent cocoa solids. You can, of course, use a lighter, sweeter bittersweet chocolate, but the cake will have less chocolate intensity. Serve slices warm or at room temperature dolloped with unsweetened whipped cream.

Uncategorized

Finding Your Roots – Slave Trade

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Finding Your Roots – Slave Trade
Henry Louis Gates, Jr. journeys with film director Ava DuVernay, actor S. Epatha Merkerson, and musician Questlove to the unexpected places where their ancestors were scattered by slavery, upending their notions of African American history. Finding Your Roots – Slave Trade airs Tuesday, February 11, 2020 at 8:00 pm on WSKG-HD.

Episodes

America’s Test Kitchen Belgian Spice Cookies (Ep 2004)

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Belgian Spice Cookies (Speculoos)
Makes 32 cookies

For the proper flavor, we strongly recommend using turbinado sugar (commonly sold as Sugar in the Raw). If you can’t find it, use ¾ cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding in step 2. In step 3, use a rolling pin and a combination of rolling and a smearing motion to form a rectangle. If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll. Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations.

Episodes

Milk Street The New Paris (Ep 315)

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Potato Gnocchi with Butter, Sage and Chives
Start to finish: 13⁄4 hours, 20 minutes for sauce | Servings: 4 to 6

Our take on classic potato gnocchi was inspired by a cooking lesson we got in Paris from chef Peter Orr at his Robert restaurant in the 11th arrondissement. It helps to have a kitchen scale to weigh out the 11⁄4 pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato masher works, too, but the gnocchi will be slightly denser (yet still delicious). The gnocchi can be cooked, cooled completely, covered with plastic wrap and refrigerated for up to a day.

Episodes

Wax Matches at Diversion Brewing Company

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WSKG’s Brew Beats visits Diversion Brewing Company in scenic Chemung County and profiles this exciting business. We talk with co-owners Dutch Blozkyl and Dan Bennett about what made them enter the craft beer world. We also welcome the acoustic folk duo of Jenny Stockdale and Cass Barbour, who perform as the Wax Matches for a set of contemplative tunes that mesmerized our live audience. Explore more breweries

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The Bones of J.R. Jones at Wayside Cider

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WSKG’s Brew Beats visits Delaware County to profile Wayside Cider. We talk with co-owner Alex Wilson about what makes his business so unique and his travels from England to tiny Andes, New York. We also welcome the one man blues rock explosion that is The Bones of J.R. Jones for an exciting set of his original songs. Explore more breweries

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Joe Crookston at Binghamton Brewing Company

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WSKG’s Brew Beats travels to Broome County to profile the Binghamton Brewing Company. We talk with the husband and wife team of owners to find out what makes this brewery so special. Learn about their great craft beer selection and why they decided to settle in Binghamton. We also welcome Ithaca folksinger Joe Crookston for a glistening set of original tunes. Explore more breweries

Episodes

Bess Greenberg at Iron Flamingo Brewery

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WSKG’s Brew Beats visits Iron Flamingo Brewery in Corning, New York to find out what makes this business so unique. We interview brothers Adam and Ben Mauer as they take us behind the scenes of this local brewery. We also welcome talented singer-songwriter Bess Greenberg for a great set of her original songs. Explore more breweries

Episodes

Finding Your Roots – Science Pioneers

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Finding Your Roots – Science Pioneers
Henry Louis Gates, Jr. traces the family trees of Francis Collins, Shirley Ann Jackson and Harold Varmus – three pioneering scientists who’ve made dramatic contributions to our understanding of the world, while knowing little about their own ancestry. Finding Your Roots – Science Pioneers airs Tuesday, February 4, 2020 at 8:00 pm on WSKG-HD.

Episodes

America’s Test Kitchen Herb-Crusted Pork Roast (Ep 2003)

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Herb-Crusted Pork Roast
Serves 4-6

If only “enhanced” pork is available (the label will state that the pork was injected with a water-salt solution), do not brine the roast. Instead, simply season the stuffed and tied roast with salt before browning. Note that you should not trim the pork of its layer of fat. While it is possible to substitute dried rosemary for fresh, do not substitute dried thyme for fresh or the herb crust will be dry and dusty tasting. The roasting time will vary widely depending on the thickness of the meat.

Episodes

Milk Street Holiday Entertaining (Ep 314)

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Argentinian-Style Stuffed Pork Loin with Chimichurri
Start to finish: 31⁄2 hours (1 hour active) | Servings: 8 to 10

This holiday-worthy roast was inspired by Argentinian matambre arrollado, or beef that is stuffed with hard-cooked eggs, vegetables and sliced cured meats, then poached or roasted. We opted for a boneless pork loin roast because its uniform shape makes it easy to cut into a 1⁄2- to 3⁄4-inch- thick slab ideal for filling and rolling. Herbal, garlicky and subtly spicy chimichurri is the perfect accompaniment to the sweet, mild pork; we use some inside the roast, too. You’ll need a digital instant thermometer to test the roast for doneness. For convenience, the chimichurri can be made and refrigerated in an airtight container up to a day ahead.

Episodes

Finding Your Roots – Secrets & Lies

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Finding Your Roots – Secrets & Lies
Henry Louis Gates, Jr. helps actors Sigourney Weaver, Justina Machado and Amy Ryan unearth surprising revelations about their family histories, forever altering how they see themselves. Finding Your Roots – Secrets & Lies airs Tuesday, January 28, 2020 at 8:00 pm on WSKG-HD.

Episodes

America’s Test Kitchen Pizza Al Taglio (Ep 2002)

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Pizza al Taglio with Arugula and Fresh Mozzarella
Serves 4-6

The dough for this pizza requires a 16- to 24-hour rest in the refrigerator. You’ll get the crispest texture by using high-protein King Arthur bread flour, but other bread flours will also work. For the best results, weigh your flour and water. The bread flour should weigh 14⅔ ounces, regardless of which brand of flour is used. Anchovies give the sauce depth, so don’t omit them; they won’t make the sauce taste fishy.

Episodes

Milk Street Tuesday Night Italian (Ep 313)

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Pesto alla Genovese
Start to finish: 30 minutes | Makes about 1 cup

Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep’s milk cheese from Sardinia. If you can’t find pecorino Sardo, don’t use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep’s milk cheese. Roughly chopping the basil by hand before adding it to the food processor minimizes the mechanical action needed to break down the leaves so the pesto won’t become too smooth. To store pesto, press a piece of plastic wrap against its surface and refrigerate up to 3 days.

Episodes

Finding Your Roots – Beyond the Pale

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Finding Your Roots – Beyond the Pale
Henry Louis Gates, Jr. explores the Jewish heritages of actor Jeff Goldblum, radio host Terry Gross and comedian Marc Maron, uncovering previously unknown stories that show each shares much more with their ancestors than a religious tradition. Finding Your Roots – Beyond the Pale airs Tuesday, January 21, 2020 at 8:00 pm on WSKG-HD.

Episodes

America’s Test Kitchen Holiday Eggnog (Ep 2001)

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Holiday Eggnog
Serves 12-16

Adding the milk to the eggs in small increments and blending thoroughly after each one helps ensure a smooth custard. To prevent curdling, do not heat custard beyond 160 degrees. If it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe. You can omit the brandy to make a non-alcoholic eggnog, but you should also decrease the cream to 1/4 cup in order to keep the right consistency. For the same reason, increase the cream to 3/4 cup if you choose to add another 1/2-cup alcohol for a high-test nog.

Episodes

Milk Street Beirut Fast Food (Ep 312)

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Beef Kibbeh
Start to finish: 50 minutes (20 minutes active) | Servings: 4

Kibbeh, a popular dish throughout the Levant, is a spiced mixture of bulgur and ground meat. It may be layered with stuffing in a baking dish and baked or shaped into small portions, filled and fried, with the goal of getting a toasty, browned crust that brings out the nuttiness of the bulgur. In this version, we skip the stuffing and form the mixture into patties, then pan-fry them, rather than deep-fry, for ease. We use ground beef, but you could sub in 12 ounces of ground lamb. Pine nuts add their distinct, slightly resinous flavor to the mix.

Episodes

Finding Your Roots – This Land is My Land

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Finding Your Roots – This Land is My Land
Henry Louis Gates, Jr. reveals the unexpected family trees of entertainer Queen Latifah and actor Jeffrey Wright, redefining their sense of the black experience — and challenging preconceptions about America’s past. Finding Your Roots – This Land is My Land airs Tuesday, January 14, 2020 at 8:00 pm on WSKG-HD.

Episodes

Milk Street Sweets (Ep 311)

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Maple-Whiskey Pudding Cakes
Start to finish: 45 minutes (20 minutes active) | Servings: 4

These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream. Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins.

Episodes

Milk Street On the Road: Portland, Maine (Ep 310)

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Eventide Green Salad with Nori Vinaigrette
Start to finish: 30 minutes, plus cooling and chilling | Servings: 6

This is our adaptation of a salad created by Eventide Oyster Co. in Portland, Maine. Roasted seaweed (also called nori) is pulverized to a coarse powder and added to the dressing, lending the dish deep, umami-rich flavor notes reinforced with soy sauce and mirin. Instead of using full- sized sheets of plain nori (the variety used for sushi), we opted for the convenience of an individual package of seasoned seaweed snacks that are available in most grocery stores. Quick-pickled veggies give the salad lots of texture and bright flavor, but keep in mind that they need to pickle for at least 2 hours before they’re ready to use.

Episodes

Milk Street Enchiladas and Molletes (Ep 309)

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Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)
Start to finish: 45 minutes | Servings: 4

To make the filling for these enchiladas, use leftover roasted or grilled chicken or meat from a store-bought rotisserie bird. You also can poach your own chicken. To do so, place 1 pound boneless, skinless chicken breasts in a medium saucepan, cover with water or chicken broth, bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the meat registers 160°F, about 20 minutes. Let the chicken cool in the liquid until just warm to the touch, then finely chop the meat. Our homemade green chili and tomatillo sauce is especially good here, but any bottled hot sauce that’s not too vinegary (such as Tapatío or Cholula) will work.

Episodes

Milk Street Italian Classics (Ep 308)

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Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina)
Start to finish: 4 hours (30 minutes active) | Servings: 6

The simple, generously peppered beef stew known as peposo is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the best-known wine produced in that region and is the traditional choice for peposo, but any dry, medium-bodied red wine works well. Make sure to use coarsely ground black pepper, as it has more presence and better coats the beef. This recipe makes a generous amount of stew—about 2 quarts—so serve it one night with polenta, mashed potatoes or braised beans. The stew keeps well, so it can be made up to three days ahead and reheated in the microwave or in a saucepan over low.