Episodes

The Hour Of Now: Deep Cuts And New Stuff

By Dan Davis | August 31, 2020

If you haven’t updated your favorites playlist in a while, tune in to The Hour Of Now.  Host Dan Davis says his new program will offer “deep cuts and new stuff.”  Tune in Saturdays at 6:00 P.M. or Sundays at 2:00 P.M. and add something new to your playlist.

Episodes

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

By Bailey Normann | August 17, 2020

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)

By Bailey Normann | August 11, 2020

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)

By Bailey Normann | August 10, 2020

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)

By Bailey Normann | August 4, 2020

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)

By Bailey Normann | August 3, 2020

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)

By Bailey Normann | July 28, 2020

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)

By Bailey Normann | July 27, 2020

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

Milk Street Menu (Ep 110)

By Bailey Normann | July 20, 2020

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

Milk Street Simply Spanish (Ep 108)

By Bailey Normann | July 6, 2020

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

Local ‘The Vote’ Presentation and Conversation

By J. Stapleton-Durham | June 29, 2020

WSKG and Roberson Museum and Science Center partnered to offer a free, online preview screening of THE VOTE. This online event took place Tuesday, June 30th, 2020 at 7:00 pm. After the screening, Natalie Shoemaker presented a live look at Roberson’s ‘An Era of Change’ exhibit, and a panel discussion from local community leaders and experts was held. View the previously recorded Presentation & Conversation here: 

THE VOTE airs Monday, July 6 at 9:00 PM on WSKG-TV. Our panelists for this evening included

Natalie Shoemaker is the Marketing and Events Coordinator at the Roberson Museum and Science Center.

Episodes

Pati’s Mexican Table – Surfside Eats (810)

By Bailey Normann | June 5, 2020

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

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

By Bailey Normann | May 26, 2020

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

Speaking Grief to Air 6/8 on WSKG

By Bailey Normann | May 15, 2020

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

Lidia’s Kitchen – Ziti with Broccoli Rabe and Sausage

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

By Bailey Normann | May 8, 2020

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

Artists’ Neighborhood Compilation

By Bailey Normann | May 1, 2020

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

By Bailey Normann | May 1, 2020

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

Hakan Tayga

By Bailey Normann | April 28, 2020

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 Bailey Normann | April 28, 2020

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 Bailey Normann | April 28, 2020

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

Steve Crowle

By Bailey Normann | April 27, 2020

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

By Bailey Normann | April 27, 2020

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

By Bailey Normann | April 27, 2020

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

By Bailey Normann | April 27, 2020

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

Rob Weinberger

By Bailey Normann | April 23, 2020

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 Bailey Normann | April 23, 2020

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 Bailey Normann | April 23, 2020

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 Bailey Normann | April 23, 2020

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 Bailey Normann | April 23, 2020

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 Bailey Normann | April 23, 2020

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 Bailey Normann | April 23, 2020

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 Bailey Normann | April 23, 2020

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

Women’s Movement: Classroom Materials

By J. Stapleton-Durham | April 22, 2020

Unladylike2020 honors the centennial of women’s suffrage. These digital resources present the rich history of 26 little-known Progressive Era women, diverse in profession, race, ethnicity, geographical and class backgrounds, sexual orientation and gender expression, who broke barriers in then-male-dominated fields such as science, business, journalism, exploration, and the arts. Touching on topics such as the labor movement, immigration, politics, civil rights, and women’s suffrage, these resources develop students’ historical thinking skills and help them make connections between past and present. Unstoppable: The Road to Women’s Rights brings the history of the women’s suffrage movement and its impact on resulting legislation to the classroom. This live interactive program is intended for students in grades 5 – 8. Upstate, Downstate: The Women’s Movement is part of an original web series that teaches students about the history, geography and government of New York State.

Episodes

East Lake Meadows: Classroom Materials

By J. Stapleton-Durham | April 22, 2020

In 1970, the Atlanta Housing Authority opened a public housing community called East Lake Meadows. Before Atlanta bulldozed the housing project in the mid-1990s to make way for new mixed-income housing, many thousands of low-income Atlantans, mostly African-American, called it home. Through the stories of former residents, this feature-length film raises critical questions about how we, as a nation, have created concentrated poverty and limited housing opportunity for African Americans, and what can be done to address it. Videos(2) for Grades 9-13+ are available on PBS LearningMedia.

Episodes

A More or Less Perfect Union: Classroom Materials

By J. Stapleton-Durham | April 22, 2020

A More or Less Perfect Union: A Personal Exploration by Judge Douglas Ginsburg
Explore 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. Classroom-friendly short videos from this series are available on PBS LearningMedia.

Episodes

Phil Westcott

By Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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 Bailey Normann | April 20, 2020

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

Carol Mikoda

By Bailey Normann | April 17, 2020

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 Bailey Normann | April 17, 2020

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 Bailey Normann | April 17, 2020

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 Bailey Normann | April 17, 2020

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

East Lake Meadows: Supplemental Reading List

By Bailey Normann | April 14, 2020

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

Meet The Players From Serling’s ‘O’Toole’ Baseball Program

By John Kiesewetter/WVXU | March 27, 2020

“If you place yourself in the time in which the play was written, then I believe you can start to enjoy the play in its fullest.”

Episodes

Anne Serling Talks About Her Father’s ‘O’Toole From Moscow’ Comedy

By John Kiesewetter/WVXU | March 27, 2020

Rod Serling returns to radio, Saturday, April 18 at 2:00 p.m., with a repeat on Sunday, April 19 at 3:00 p.m on WSKG Radio. CINCINNATI, OH (WVXU) Anne Serling is confident that her famous father would be pleased that Cincinnati Public Radio is reviving O’ Toole From Moscow, his 1955 Cincinnati Reds comedy premiering 8 p.m. tonight on WVXU-FM and at wvxu.org. “I have a thought about my dad, imagining him listening, nodding and just beaming. I am so grateful,” said Serling, daughter of Rod Serling, creator of TV’s The Twilight Zone. Rod Serling, who started his career in Cincinnati (1950-54), wrote O’Toole for NBC’s Matinee Theater.

Need Help Cooking Through The Coronavirus Pandemic? Chef Amanda Freitag Has Tips

By NPR News | March 25, 2020

Many quarantined Americans are cooking like crazy — but what if you’re clueless in the kitchen? Chef Amanda Freitag has some tips on pantry stocking, alternative spicing and ingredient substitutions.