Diving into myth with poet Jennifer Crow

Off The Page from WSKG · Off the Page – Jennifer Crow

Jennifer Crow has been writing poetry since she was a little girl. Her poems explore the edges of time and space, and of myth and lore. Her poetry has appeared in many print and electronic places over the past quarter of a century, including Analog Science Fiction, Uncanny Magazine, Kaleidotrope and more. Her 2020 poem “Still” was nominated for a Pushcart Prize. She talks with host Crystal Sarakas about writing and pushing the edges of comfort in her poetry.

Sarah Brightman

Members’ Choice Programming This Weekend – Saturday & Sunday December 4 & 5

The following programs will air this weekend on WSKG-HD. Saturday, December 4, 2021
06:00 am – Easy Yoga for Arthritis with Peggy Cappy
07:00 am – Rick Steves European Christmas
09:00 am – Celebrating PBS Newshour! 11:00 am – Sarah Brightman: A Christmas Symphony
12:30 pm – Big Band Years (My Music Presents)
02:30 pm – Classic Albums – Queen – A Night at the Opera
03:30 pm – NOVA – Universe Revealed: Milky Way
05:00 pm – PBS Newshour Weekend
05:30 pm – Let’s Polka: One More Night
07:00 pm – Lawrence Welk’s TV Treasures
09:00 pm – Il Volo – Tribute to Ennio Morricone
10:30 pm – Heart: Live at the Royal Albert Hall

 

Sunday, December 5, 2021
10:00 am – Big Band Years (My Music Presents)
12:00 pm – Let’s Polka: One More Night
01:30 pm – Rick Steves European Christmas
03:30 pm – Sarah Brightman: A Christmas Symphony
05:00 pm – PBS Newshour Weekend
05:30 pm – Celebrating PBS Newshour! 07:30 pm – Great Performances – Unforgettable, with Love: Natalie Cole Sings the Songs of Nat King Cole
09:00 pm – Sarah Brightman: A Christmas Symphony
10:30 pm – Rick Steves European Christmas

 

 

Photo Credit: Courtesy of Oliver Sommers

An annual tradition is back

The Madrigal Choir of Binghamton returns to its annual tradition of Lessons and Carols for Christmas.  Artistic Director Bruce Borton joins us to talk about the wide variety of music presented in this free concert at Trinity Memorial Episcopal Church in Binghamton. Photo credit: Madrigal Choir of Binghamton

500 years of fashion created from paper

“Isabelle de Borchgrave: Fashioning Art from Paper” is an exhibit on display through January 9, 2022 in the Munson Williams Proctor Arts Institute Museum. Deputy Director and Chief Curator Stephen Harrison joins us to describe these historically accurate fashions, fabricated from paper.  

Photo credit: Munson Williams Proctor Arts Institute

The Southern Tier Singers’ Collective performs music from a rare manuscript

Two years ago Binghamton University acquired a famous manuscript of music from the Convent of La Crocetta in Florence, Italy.  Associate Professor of Musicology Paul Schleuse tells the story of its journey from its origin in 1543 to Binghamton University.  Then the Southern Tier Singers’ Collective, prepared by William Culverhouse, performs a selection of excerpts from the manuscript.

A story of addiction, recovery and songwriting in Mary Gauthier’s “Saved By A Song”

Off The Page from WSKG · Off the Page – Mary Gauthier

Mary Gauthier was twelve years old when she was given her Aunt Jenny’s old guitar and taught herself to play with a Mel Bay basic guitar workbook. Music offered her a window to a world where others felt the way she did. Songs became lifelines to her, and she longed to write her own, one day. Then, for a decade, while struggling with addiction, Gauthier put her dream away and her call to songwriting faded. It wasn’t until she got sober and went to an open mic with a friend did she realize that she not only still wanted to write songs, she needed to.

Music from the 16th century is heard once more

The Southern Tier Singers’ Collective presents excerpts from a 16th century manuscript created for the Convent of La Crocetta in Florence. Paul Schleuse describes its creation and its mysterious journey from Italy to South America, and the exciting story of how it was acquired by Binghamton University, then conductor William Culverhouse continues the story with how it got from the page to the singers.  

Photo credit: Binghamton University and the Southern Tier Singers’ Collective

The BPO introduces recent music of a new composer, plus two familiar works

In its second concert of the season, the Binghamton Philharmonic presents “Ascend”, a program including music by Richard Wagner, Wolfgang Amadeus Mozart, and emerging composer Jessie Montgomery (pictured above).  Music Director Daniel Hege joins us to talk about discovering the music of Jessie Montgomery, the astonishing artistry of Mozart’s Symphony No.41, and Wagner’s Christmas present to his wife, and the conductor who taught himself to play the trumpet in the middle of a lake so that he could participate in the premiere.  

Photo credit: Binghamton Philharmonic and Alice G. Patterson

Milk Street: Lebanese Baked Kafta with Potatoes and Tomatoes (Ep 505)

Lebanese Baked Kafta with Potatoes and Tomatoes

Start to finish: 1½ hours (1 hour active), plus cooling Servings: 4 to 6

PHOTO CREDIT: CONNIE MILLER OF CB CREATIVES

INGREDIENTS

1 pound Yukon Gold potatoes, not peeled, sliced into ¼-inch rounds 2 tablespoons plus ¼ cup extra-virgin olive oil, divided Kosher salt and ground black pepper 1 pound ground lamb or 80 percent lean ground beef 1 medium yellow onion, halved and grated on the large holes of a box grater ½ cup finely chopped fresh flat-leaf parsley ½ teaspoon ground allspice ½ teaspoon ground cinnamon 14½-ounce can crushed tomatoes 2 medium garlic cloves, minced 1 pound plum tomatoes, cored and sliced into ¼-inch rounds 1 small green bell pepper or Anaheim chili, stemmed, seeded and sliced into thin rings

INSTRUCTIONS

Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil and ¼ teaspoon salt. Distribute in a single layer and roast without stirring just until a skewer inserted into the potatoes meets no resistance, 10 to 13 minutes. Remove from the oven and set aside to cool slightly. Leave the oven on. While the potatoes cook, line a second baking sheet with kitchen parchment.

Jurassic Park meets Dungeons and Dragons in Carrie Vaughn’s Questland

When an eccentric billionaire loses control of his island resort-slash-theme park, literature professor Addie Cox is an unlikely choice to help fix the situation. But it’s no ordinary theme park: this is pure wizardry come to life, with unicorns, talking rabbits – and murder. The book is called Questland, a mad mashup of Jurassic Park and Dungeons and Dragons. Bestselling author Carrie Vaughn nerds out with host Crystal Sarakas about all things geek on the latest episode of Off the Page.

The Fur Flies In A New Series By Oneonta Author Deborah Blake

Kari Stuart’s life was going nowhere – until she unexpectedly won the lottery. Now an instant millionaire, she’s trying to decide what to do next when an orphan cat, a failing animal rescue and a murder mystery all fall into her lap. On this episode of Off The Page, we talk with author Deborah Blake about her new cozy mystery series.

A Busy Actor Brings Her Storytelling Stand-up Comedy to the Firehouse Stage

You’ve heard her on Snap Judgment or possibly seen her on shows like Dead to Me, American Horror Story, The Middle, or Curb Your Enthusiasm.  Jen Kober brings her hilarious award-winning stories to the Firehouse Stage on Saturday, October 23. She talks about growing up in Louisiana entertaining her mother, her friends and eventually, audiences.  

Photo credit: Firehouse Stage

A Tour-de-force for Violin with the Cayuga Chamber Orchestra

Cayuga Chamber Orchestra concertmaster Christina Bouey is the soloist in this weekend’s concert at Ford Hall on the Ithaca College campus.  She speaks with us about her deep love for Samuel Barber’s Violin Concerto, and the story behind the composition of the concerto.  The overture to the comic opera The Bartered Bride by Bedřich Smetana and Ludwig van Beethoven’s Symphony No.5 are also on the program.  

Photo credit: Cayuga Chamber Orchestra

Celebrating Beethoven

After a year of not singing, the Madrigal Choir of Binghamton presents a concert intended for last year’s proposed Beethoven festival.  Music Director Bruce Borton speaks to us about some of Beethoven’s smaller and lesser know works they will be performing.  

Photo credit: Madrigal Choir of Binghamton

Milk Street Pork in Veracruz Sauce (Ep 501)

Pork in Veracruz Sauce (Puntas a la Veracruzana)

Start to finish: 50 minutes | Servings: 4

PHOTO CREDIT: CONNIE MILLER OF CB CREATIVES

INGREDIENTS

1 pound boneless pork loin chops (about 1 inch thick), sliced nothicker than ¼ inch on the diagonalKosher salt and ground black pepper3 tablespoons grapeseed or other neutral oil12 medium garlic cloves, peeled and chopped (about ¼ cup)½ medium white onion, finely chopped1½ pounds ripe tomatoes, cored and chopped3 bay leaves2 jalapeño chilies, stemmed, seeded and chopped⅓ cup pimento-stuffed green olives, chopped2 tablespoons drained capers1 cup lightly packed fresh flat-leaf parsley, finely chopped

INSTRUCTIONS

Toss the pork with salt and pepper. In a 12-inch skillet over high,heat the oil until barely smoking. Add the pork in an even layer andcook without stirring until well browned on the bottom, about 3minutes. Using tongs, transfer the pork to a plate and set aside. To the fat remaining in the skillet, add the garlic and stir off heat.Set the pan over medium and cook, stirring often, until the garlic islightly browned, 1 to 2 minutes; adjust the heat as needed if the garlicsizzles too vigorously.

2021 Serling Film Fest Goes Virtual to Celebrate Students

RSVP now for the 2021 Rod Serling Film Festival! This free event will be held virtually on Thursday, October 14th at 7pm ET. Registration is required. 
Thank you to every student who entered work into the Rod Serling Film Festival and congratulations to the following student filmmakers who are being honored in 2021. Learn more about the 2022 contest here. Categorical Honors

Best Abstract/Experimental
‘When Rain Falls’ by Myanoe Aung
Albany High School

Best Cinematography
‘Be Aware’ by Myanoe Aung
Albany High School

Best Computer Animation
‘A Vivid Dream’ by Jackson Ames
Greater Southern Tier BOCES/Wildwood Education Center 

Best K-5
‘Cargo of Doom’ by Charlie Spielberg
PS 38 The Pacific School

Best Stop Motion Animation
‘Tidal Wave’ by Shelby Thompson
Greater Southern Tier BOCES/Wildwood Education Center

Best Fiction/Story
‘Call Me at 8’ by Julia Guest
Cortland Junior/Senior High School

Best Social Commentary
‘Everything is Normal’ by Julia Guest
Cortland Junior/Senior High School

Special Honors
Honorable Mention
‘Anomalies’ by Genevieve Brown
Richard T. Stank Middle School

Spirit of Serling Award
‘Death’s Gambit’ by Jett Casterline
Greater Southern Tier BOCES/Wildwood Education Center

Best in Show
‘The Chef’ by Jackson McCauley
Maine-Endwell High School

Thank you to Christina Kunzman, Mallory Little, Andrew Polak, Anne Serling & Doug Sutton, and the Rod Serling Memorial Foundation.

Hallowe’en Comes Early to the Broome County Forum

The Binghamton Theatre Organ Society welcomes theatre organist Jason Comet to supply music for the 1920 German silent horror film The Cabinet of Dr. Caligari.  Jason tells us how he assembles a score to accompany a silent film, and how this ground-breaking film became a classic.  

Photo credit: Binghamton Theatre Organ Society

The BPO Opens its Season with Two Familiar Works and an Exciting New Piece

The Binghamton Philharmonic Orchestra returns to the Broome County Forum after a long hiatus with “Emerge”, a program featuring Haydn’s last symphony, Mendelssohn’s famous violin concerto with young violinist Julian Rhee, and a recent work, “Pizzicato” by composer Vivian Fung. Music Director Daniel Hege joins us, along with the composer of “Pizzicato”. We hear how Maestro Hege discovered “Pizzicato” and immediately knew that he had to program it, and we hear about the work of this busy young composer.  

Photo credit: Binghamton Philharmonic Orchestra

It’s Time for Laughs at the Cider Mill Stage

Terrence McNally’s backstage comedy “It’s Only a Play” is performed at Cider Mill Stage. We hear from Kate Murray and Rob Egan of the production company BLAST about their new theatrical venture and this irreverent comedy about opening night jitters that opens the BLAST season.  

Photo credit: BLAST Presents

Tri-Cities Opera Hosts the U.S. Army Field Band for the Performance of a New Opera

“The Falling and the Rising” is a new opera formed from interviews with many soldiers. It is being performed at the Broome County Forum.  Tri-Cities Opera General Director John Rozzoni and tenor SFC Ben Hilgert talk about the genesis of the opera and the many veterans services that will be available at the performance.  

Photo credit: Tri-Cities Opera

 

 

America’s Test Kitchen Financiers (Ep 2126)

Financiers

MAKES 24 CAKES

WHY THIS RECIPE WORKS: For financiers with complex almond flavor and contrasting textures, we started by spraying a mini-muffin tin with baking spray with flour. The flour in the spray helped the sides of the cakes rise along with the center, preventing doming. We then stirred together almond flour, sugar, all-purpose flour, and egg whites. We opted for granulated sugar, which doesn’t totally dissolve in the egg whites, to ensure a pleasantly coarse texture. Once these ingredients were whisked together, it was just a matter of stirring in nutty browned butter and baking the cakes.

Great Performances

Great Performances – The Red Shoes

Great Performances Presents Matthew Bourne’s Two-Time Olivier Award-Winning Production of The Red Shoes September 17 on PBS

Features Tony-nominated actor and dancer Adam Cooper 

 

From Tony Award-winning choreographer and director Matthew Bourne and British dance company New Adventures, Great Performances: The Red Shoes is a stage adaptation of the classic 1948 feature film by Michael Powell and Emeric Pressburger. Recorded at London’s Sadler’s Wells Theatre in January 2020, the ballet recounts Hans Christian Andersen’s original tale of obsession, possession, and one girl’s dream to be the greatest dancer in the world. Victoria Page (Ashley Shaw) lives to dance, but her ambitions create a battleground between the two men who inspire her passion: composer Julian Craster (Dominic North) and impresario Boris Lermontov (Adam Cooper). The production also features Michela Meazza as Irina Boronskaya, Liam Mower as Ivan Boleslawsky, and Glenn Graham as Grischa Ljubov. Set to the music of golden-age Hollywood composer Bernard Herrmann, Great Performances: The Red Shoes is orchestrated by Terry Davies and performed by the New Adventures Orchestra with set and costumes by Tony-winning designer Lez Brotherson and lighting by Tony winner Paule Constable.

America’s Test Kitchen Ultimate Cream of Tomato Soup (Ep 2125)

Ultimate Cream of Tomato Soup

SERVES 3 TO 4 (MAKES ABOUT 5 1/2 CUPS)

WHY THIS RECIPE WORKS: When developing our cream of tomato soup recipe, we found that good-quality, straight-from-the-can diced tomatoes were good, but not quite good enough. We got a more robust tomato flavor for our tomato soup recipe by using a technique known for intensifying flavor: caramelization. We roasted whole canned tomatoes, first sprinkling them with brown sugar to induce caramelization. The ultimate difference in flavor was extraordinary, and because the rest of the soup could be prepared while the tomatoes roasted, we were able to keep stovetop time down to 20 minutes. 2   (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded

1½ tablespoons dark brown sugar

4 tablespoons unsalted butter

4 large shallots, minced

1 tablespoon tomato paste Pinch ground allspice

2 tablespoons unbleached all-purpose flour

1¾ cups chicken stock or canned low-sodium chicken broth

½ cup heavy cream

2 tablespoons brandy or dry sherry cayenne pepper

Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil.

Three Concerts in One Weekend

The First Presbyterian Church of Gilbertsville, NY again hosts the annual Labor Day weekend concerts by the Millenium Strings, musicians from the Magic Mountain Music Farm. We hear from the founder, Burton Kaplan, violinist Marvin Suson, and hard-working pianist Cullan Bryant.  

Photo credit:  Magic Mountain Music Farm

Fun Music at the Forum for Labor Day

The WFM Festival Orchestra presents a Labor Day weekend concert. Conductor Daniel Fabricius and orchestra member David Ripic join us to talk about the program, how this orchestra differs from most large ensembles, and some music of historical importance played for the first time in this century. And we finally find out what “WFM” stands for.  

Photo credit: WFMFO

Two Interrelated Art Exhibits in Utica

The Munson-Williams-Proctor Art Institute Museum is presenting two complementary art exhibits. One is a traveling exhibit of work by African-American artist Emma Amos and the other is work from the permanent collection reflecting on Amos’ work.  Curator Mary Murray talks about these interrelated exhibits.  

Photo credit: Munson-Williams-Proctor Art Institute

Two Styles of Playing the Violin

The Town of Binghamton Historical Society is presenting a workshop led by violinist/fiddler Ed Pettengill on “How to Play Old Tyme Fiddle”. Ed joins us to demonstrate the difference between the two styles, and to talk about how classical violin playing and fiddle can help each other.  All violinists are welcome.  Students should be able to play at least NYSSMA grade 3 music.  For reservations, call (607) 669-4151.  

Photo credit: Ed Pettengill

Icon: Music Through The Lens

The World’s Most Iconic Photographers, Musicians, and Industry Experts Give Viewers a Backstage Pass into the Electrifying World of Music Photography in New Six-Part Series, Icon: Music Through The Lens. Episode One – “On Camera” (Friday, July 16, 9:00-10:00 p.m. ET)
What makes an image iconic? Episode One explores how photographic images of Snoop Dogg, Bob Dylan and Madonna influence perceptions and how they communicate, through themes of interaction, technical skill, occasional luck and cultural impact. The episode goes back to Robert Johnson to find the genesis of music photographs that demonstrate the incredible power of a frozen moment in time. Other highlights include Kevin Cummins on Joy Division, Gered Mankowitz on Jimi Hendrix and Rachael Wright on Billie Eilish trying not to be beautiful.

America’s Test Kitchen Butter Basted Fish Filets (Ep 2121)

Butter Basted Fish Filets with Garlic and Thyme

SERVES 2

WHY THIS RECIPE WORKS: Butter basting, a technique that involves repeatedly spooning sizzling butter over food as it cooks, is great for mild, lean, flaky fish such as cod, haddock, or snapper. The butter helps cook the top of the fillet as the skillet heats the bottom, allowing you to flip the fish only once and early in the cooking process—before the flesh has become too fragile—so it stays intact. Throughout the process, the nutty, aromatic butter, which we enhanced with thyme sprigs and crushed garlic cloves, bathed the mild fish in savory flavor. We alternated basting with direct- heat cooking on the burner, taking the temperature of the fish so we knew exactly when the fillets were done.  

2 (6 ounces) skinless cod fillets, about 1 inch thick

½ teaspoon kosher salt

⅛ teaspoon pepper

1 tablespoon vegetable oil

3 tablespoons unsalted butter, cut into ½-inch cubes

2 garlic cloves, crushed and peeled

4 sprigs fresh thyme Lemon wedges

Pat all sides of fillets dry with paper towels.

A Famous Play Receives a Sequel

Franklin Stage Company presents Lucas Hnath’s “A Doll’s House, Part 2”. We hear from Leslie Noble, who plays Nora, about the play and what happened after the famous closing of the door. She also talks about the joys of performing in front of a live audience after a long break.  

Photo credit: Russ Rowland via Franklin Stage Company

Local Young Writers Honored

Thank you to all of the young writers who shared work with us during the 2021 Student Writing Challenge. Congratulations to the following students who are receiving honors. You can watch our awards ceremony here. Materials for the 2022 contest are available here! FICTION

Best Fiction, Grades K-1
‘Look Where Your Keys Go’ by Audriann G., Vestal, NY

Best Fiction, Grades 2-3
‘My Fractured Fairy Tale’ by Cameron W., Vestal, NY

Best Fiction, Grades 4-5
‘Haunted Manor’ by Grayden E., Conklin, NY

Best Fiction, Grades 6-8
‘The Discontented Man’ by Heyan C., Vestal, NY

Best Fiction, Grades 9-12
‘The Siege of the Sea’ by Daisy D., Binghamton, NY

Honorable Mention, Grades 9-12
‘Heaven or Hell, that is the Question’ by Emma P., Owego, NY 

PERSONAL ESSAY/NON-FICTION

Best Personal Essay/Non-Fiction, Grades K-1
‘About Children’ by Zelda S., Vestal, NY

Best Personal Essay/Non-Fiction, Grades 2-3
‘Wolf Connection’ by Amina S., Binghamton, NY

Honorable Mention, Grades 2-3
‘Personal Narrative’ by Zoey R., Lodi, NY

Best Personal Essay/Non-Fiction, Grades 4-5
‘The Cat and the Coconut’ by Maya S., Vestal, NY

Best Personal Essay/Non-Fiction, Grades 9-12
‘Screaming for Those that Can’t’ by Erin R., Binghamton, NY

POETRY

Best Poetry, Grades 2-3
‘Art’ by Moussia S., Vestal, NY

Honorable Mention, Grades 2-3
‘Ducks’ by Shterny C., Vestal, NY

Best Poetry, Grades 4-5
‘Freedom’ by Mushky C., Vestal, NY

Honorable Mention, Grades 4-5
‘Death Poem’ by Aviva K., Vestal, NY

Best Poetry, Grades 6-8
‘The Wall’ by Faris S., Vestal, NY

Best Poetry, Grades 9-12
‘Real-ationship’ by Lily B., Binghamton, NY

Honorable Mention, Grades 9-12
‘Women’ by Lydia C., Apalachin, NY

TEXT WITH VISUALS
(GRAPHIC NOVEL, ILLUSTRATED WORK, PICTURE BOOK)

Best Text with Visuals, Grades K-1
‘How to Brush Your Teeth’ by Anastasia G., Binghamton, NY

Best Text with Visuals, Grades 4-5
‘The Lone Hero’ by Bilal K., Vestal, NY

Best Text with Visuals, Grades 6-8
‘The Queen Called Evil’ by Imogen K. and Hannah J., Binghamton, NY

Thank you to Mary Ann Karre, Lonna Pierce, Sarah Reid, Sara-Jo Sites, Sandy Stiles, the George F. Johnson Memorial Library, Jenny Gordon, Rachel Rissberger, Nikki Waskie-Laura, the School Librarian Association of the Southern Tier EAST, and the WSKG Education Advisory Committee.

America’s Test Kitchen Smashed Burgers (Ep 2116)

Smashed Burgers

SERVES 2

WHY THIS RECIPE WORKS: Smashed burgers share the same thin, verging- on-well-done profile and all-American array of condiments as typical fast-food burgers, but their big selling point is an ultrabrown, crispy crust. We used commercial ground beef instead of grinding our own because the former is ground finer and thus exposes more myosin, a sticky meat protein that helps the patties hold together when they are smashed. Using a small saucepan to press straight down on the meat ensured that it spread and stuck uniformly to the skillet (instead of shrinking as it cooked), which helped guarantee deep browning. We made two smaller patties at a time instead of one larger one because they fit nicely inside a burger bun. Sandwiching an ultramelty slice of Kraft American cheese between the two patties helped the cheese melt thoroughly and seep into the meat almost like a rich, salty cheese sauce would.

Hamilton-Gibson Productions Stage a Comedy with an Unusual Premise

A woman’s impatience with a fellow diner at a restaurant leads her down a rabbit hole into his life.  Sarah Ruhl’s comedy Dead Man’s Cell Phone comes to Wellsboro from long-time theatre company Hamilton-Gibson Productions.  We hear from the director, the actor portraying the main character, and the actor playing the titular “dead man.”  

Photo credit: Hamilton-Gibson Productions

The Geneva Music Festival is Back!

The Geneva Music Festival is returning with a series of live and online concerts with a large range of musical genres.  We hear from the artistic director, and also one of the performers, Geoffrey Herd.  

Photo credit: Geneva Music Festival

Simply Ming Okonomiyake/Japanese Pizza

Simply Ming Seafood Okonomiyaki (Ep 1802)

This week on Simply Ming, Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza. First a delicious Smoked Salmon, Crispy Fennel, Okonomiyake, and then a Vegan Okonomiyake made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and fresh ginger. To cool things down, he mixes a refreshing Cucumber-Mint Saketini for himself, and a Cucumber-Mint Spritzer for Henry.  
Simply Ming @Home
Cucumber-Mint Saketini
Cucumber-Mint Spritzer
Seafood Okonomiyaki (Japanese Pizza)
Gluten-Free Vegan Okonomiyaki
By Ming Tsai
Cucumber-Mint Saketini

Ingredient List

2 ounces Sake

1 ounce vodka

3 mint leaves and 1 for garnish

2 slices and some julienne English cucumbers

 

Pre-chill a martini glass. 
In a shaker filled with ice, add the sake, vodka and cucumber slices.  Shake. Strain in chilled martini glass.  Garnish with cucumber julienne.

Pop-Up Bookstores Become Indie Lit’s Guide To Survival

ROCHESTER, NY (WXXI) – The rise of big-box bookstore chains like Barnes & Noble, Borders, and Waldenbooks battered independent bookstores in the 1990s. Indies have since been rendered an endangered species by Amazon. Most that remain, at least in the city, specialize in used books, first editions, and hard-to-find titles. CLICK HERE.

L. Frank Baum

American Experience – American OZ

When L. Frank Baum published The Wonderful Wizard of Oz in 1900, he was 44 years old and had spent much of his life in restless pursuit of his American dream. After working and failing at a string of odd jobs that honed his instincts for showmanship — chicken breeder, actor, marketer of petroleum products, shopkeeper, newspaperman and traveling salesman — Baum and his family headed west from their home in Syracuse, New York, in 1888. During his travels from Chicago to the Great Plains during the American frontier’s final days, he witnessed a nation coming to terms with the economic uncertainty of the Gilded Age. But he never lost his childlike sense of wonder and eventually crafted his observations into an enduring, magical tale of survival, adventure and self-discovery. American Oz tells the remarkable story of the man behind one of the most beloved and quintessential American classics, reinterpreted through the generations in films, books and musicals.

Milk Street Chicken Around the World (Ep 306)

Filipino Chicken Adobo with Coconut Broth
Start to finish: 1 hour 45 minutes | Servings: 4

A hefty dose of rice vinegar blended with soy sauce and aromatics gave this Filipino dish its characteristic bright flavor and made for a potent marinade. The coconut milk tended to burn under the broiler, so we added it toward the end. If you can’t find bird’s eye chilies (sometimes called Thai chilies), any small chili will do. Stir the coconut milk thoroughly before measuring it. Look for chicken thighs that are uniform in size; if some are smaller than others, begin to check them early and remove them as they come up to temperature.

"As I knew him, My Dad, Rod Serling" By Anne Serling

2021 Rod Serling Film Festival Accepting Entries

The 2021 Rod Serling Film Festival is open! WSKG is accepting submissions from K-12 students through May 28, 2021. Entrants must use the online submission form. The Festival is held in honor of Rod Serling and his work, which has had a lasting influence on the television industry and media creation. The Festival seeks to inspire the next generation of filmmakers.

Know Theatre Works Around COVID Restrictions to Present a Play

We are all using technology in new ways during this pandemic. Know Theatre is presenting Robert Patrick’s “One Person: A Monologue”. Tim Gleason joins us to talk about this ingenious play about two people, the technology involved, and the fascinating life story of the author.  

Photo credit: Know Theatre

‘Portraits and Dreams’ Photography Challenge

Building on themes from the POV documentary Portraits and Dreams, community members told their story – or that of our region ~ through photography. Original photography was submitted to WSKG in the following themed categories of ‘Portraits’, ‘Dreams’, or ‘Community’. Here’s a look at submissions depicting life in rural/suburban New York and Pennsylvania. Thank you to all participants. Community Member Photography
BEST OVERALL
Home 1 | Genevieve Pedulla

COMMUNITY
Top Honor | Jonathan’s Tricks | Darlene Gold
Honorable Mention | Millie 4CLS | Jaclyn Praskavich 

DREAMS
Top Honor | Working Toward the Dream | C. Bangel
Honorable Mention | March Sadness | C. Bangel

PORTRAIT
Top Honor | Snow Portrait | Gregory Milunich
Honorable Mention | Hercules | Jane Walker 

Student Photography

 

 

 

 

 

 
Gabrielle Backman, Chenango Forks High School

“I chose this image because just the overall aura drew me to it.

In Concert at the Hollywood Bowl

In Concert at the Hollywood Bowl Airing on WSKG-TV

On May 13, the 2020 season of the Hollywood Bowl was officially cancelled for the first time in its 98-year history in an effort to protect artists, audiences, and staff from the spread of COVID-19. This series will allow viewers nationwide to experience iconic moments from the LA Phil archives at the Hollywood Bowl. Six episodes featuring the “best of” live performances from the past 10 years at the Bowl’s Summer Concert Series will be hosted by LA Phil’s Music and Artistic Director Gustavo Dudamel. IN CONCERT AT THE HOLLYWOOD BOWL premieres on Friday, January 22, at 9:00 p.m. on WSKG and on the WSKG app.  

 

LA Phil’s Music and Artistic Director Gustavo Dudamel said, “While it was heartbreaking not to be able to share music together at the Hollywood Bowl this past Summer, having the opportunity to look back on these extraordinary concerts reminded us of everything that makes it so special and unique.

Milk Street New Israeli Cuisine (Ep 417)

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.

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

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).

Milk Street The Greek Kitchen (Ep 415)

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.

By Special Invitation: The Finest In Local Performances

By Special Invitation presents a stunning line-up of world-class musicians who perform classical music concerts around our region. From a preserved barn in the idyllic setting of the western Catskills and a Binghamton Opera Company to a concert stage at Ithaca College, By Special Invitation invites you to witness music performance recorded specifically for WSKG Classical. These performances can be heard Saturdays at 10:00 a.m, and at your convenience by clicking on the concerts listed below.  

America’s Test Kitchen Fougasse (Ep 2019)

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.

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

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.

An undated portrait of the cellist Lynn Harrell. Harrell died Monday at age 76.

Cellist Lynn Harrell Has Died, Age 76

The Grammy-winning American cellist had a wide-ranging career that spanned Bach to new music written by Augusta Read Thomas. His colleagues also treasured him as a generous musical collaborator.

John Prine in Atlanta in 1975.

John Prine’s Songs Saw The Whole Of Us

The music of this quintessential Nashville songwriter and lifelong independent spirit makes room for the wide range of emotions that careen through people as they stumble and dance through life.

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

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.

Milk Street Secrets of Oaxaca (Ep 321)

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.

An Inside Look at the Metropolitan Opera National Council Auditions

A native of Waterloo, NY, mezzo-soprano Lindsay Kate Brown was one of nine finalists in the Grand Finals Concert, out of thousands of singers from around the world.  She talks to us by phone from Houston, where she is with the Houston Grand Opera, about the process, and about a dizzying week when she sang in the Metropolitan Opera Grand Finals Concert, and won another competition just two days before.  

Photo credit: Kristin Hoebermann

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

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.

Milk Street Cooking with Chilies (Ep 318)

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.

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

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.

Milk Street The Austrian Table (Ep 317)

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.

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

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.

Milk Street Amazing One-Layer Cakes (Ep 316)

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.

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

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.

Milk Street The New Paris (Ep 315)

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.

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

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.

Milk Street Holiday Entertaining (Ep 314)

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.

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

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.

Milk Street Tuesday Night Italian (Ep 313)

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.

America’s Test Kitchen Holiday Eggnog (Ep 2001)

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.

Milk Street Beirut Fast Food (Ep 312)

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.

Milk Street Sweets (Ep 311)

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.

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

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.

Nipsey Hussle

In Memoriam 2019: The Musicians We Lost

NPR Music celebrates the alt-rock heroes, Hollywood idols, Pulitzer-winning composers, jazz luminaries, cult legends, bold activists, old masters and rising stars the world lost this year.

Milk Street Enchiladas and Molletes (Ep 309)

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.