Education

Child Wellness: Resources from the Fred Rogers Center

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Fred Rogers had deep compassion for the wellbeing of every child. Inspired by his legacy and drawing from his work, these resources were created and are offered to encourage and support children and caregivers on a variety of issues related to child wellness. These resources are developed and collected by staff of the Fred Rogers Center with support from faculty of Saint Vincent College, many community partners, and students in the Incubator 143 Lab. Extensive research is conducted in the Fred Rogers Archive to build a deep understanding of the many ways Fred worked to support children. This research guides each of the resources you will find below.

Episodes

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

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Turkey and Gravy for a Crowd
Serves 18-20

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

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

Turkey Breasts

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

INSTRUCTIONS
1.

Episodes

What keeps me up at night…

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What keeps me up at night is wondering what kind of world I’ve brought my children into. I worry about the kind of destruction and devastation they may see in their lifetime. From climate change to national and global political tensions. Sometimes I feel selfish having had children especially when this is the state of the world in which we live. These thoughts are overwhelming.

Episodes

Local ‘The Vote’ Presentation and Conversation

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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

Milk Street Italian (Ep 107)

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

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

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

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Sonoran Hot Dogs
Courtesy Daniel Contreras, El Güero Canelo Restaurant

Makes 4 hot dogs

 

 

INGREDIENTS

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

Toppings:

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

TO PREPARE

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

App NEWS

2020 PRIMARIES AND CAUCUSES: New York Results

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New York is a reliable Democratic state in presidential elections. There are no statewide races for governor or U.S. Senate this year. The state has 27 congressional districts. New York voters must be registered with a political party to participate in its primary elections.

Episodes

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

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Cheese and Shrimp Pasta Bake
Makes 8 servings

 

 

INGREDIENTS

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

TO PREPARE

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

Episodes

Milk Street Suppers (Ep 106)

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

Servings: 6

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

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

For the soup:

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

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

App NEWS

Concerns Of Voter Suppression In Chenango County

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“I don’t think I’d feel comfortable walking into a polling place that was in a sheriff’s department—as a black man and especially not during the current moment in American history.’

Episodes

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

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Birria
Makes 8 – 10 servings

 

 

 

INGREDIENTS

For the Birria:

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

For serving:

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

TO PREPARE

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

Episodes

Pati’s Mexican Table – Surfside Eats (810)

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Habanero Shrimp Burger with Habanero Tartar Sauce
Makes 6 burgers

 

 

INGREDIENTS

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

TO PREPARE

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

Episodes

Shall Not Be Denied

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

THE LISLE VOTE

CRYSTAL EASTMAN

BINGHAMTON SUFFRAGE CONVENTION

Episodes

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

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Sinaloa Style Chilorio
Makes 10-12 servings

 

 

INGREDIENTS

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

TO PREPARE

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

Episodes

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

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Beef Top Loin Roast with Potatoes
Serves 8-10

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

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

INSTRUCTIONS
1.

Episodes

Milk Street Mexico Every Single Day (Ep 105)

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

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

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

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

Early Learning

Kindness in the Classroom: Resources for Pre-K & Kindergarten

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The Kindness Curriculum is a free 24-lesson guide designed to help Pre-K and Kindergarten students attend to their emotions, self-regulate, and care for themselves and others. Developed and researched by the Center for Healthy Minds at the University of Wisconsin-Madison, the Kindness Curriculum has shown to have a positive impact on academic performance, peer relationships, and teacher-perceived social competence. 

PBS Wisconsin and the Center for Healthy Minds have teamed up to share more about the Kindness Curriculum through the video series Kindness in the Classroom. Watch the videos for an introduction to the foundational concepts of mindfulness in a classroom setting. Then, check out the additional resources to hear insights directly from teachers, and even practice mindfulness yourself! You can download the Kindness Curriculum, read about standards alignment, and learn about the research behind the curriculum.

Episodes

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

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

 

 

INGREDIENTS

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

TO PREPARE

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

Episodes

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

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Everyday French Toast
Serves 4

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

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

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

Episodes

Milk Street Tahini Rules! (Ep 104)

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

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

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

Episodes

Chasing the Dream: 3D Printing Face Shields

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

cooking with wskg

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

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

 

 

INGREDIENTS

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

TO PREPARE

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

Episodes

Speaking Grief to Air 6/8 on WSKG

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

Episodes

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

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

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

Episodes

Milk Street From Thailand With Love (Ep 103)

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Thai Fried Rice

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

Uncategorized

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

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Roast New Potato & Pickle Salad

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

 

 

INGREDIENTS

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

TO PREPARE

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

Episodes

Lidia’s Kitchen – Ziti with Broccoli Rabe and Sausage

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

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

TO PREPARE

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

Episodes

Lidia’s Kitchen – Tomato and Bread Soup

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

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

TO PREPARE

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

Episodes

Lidia’s Kitchen – Tomato and Bread Salad

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

Episodes

Lidia’s Kitchen – Scallion and Asparagus Salad

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

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

TO PREPARE

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

Episodes

Lidia’s Kitchen – Risotto with Vegetables

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

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

TO PREPARE

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

Episodes

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

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

Episodes

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

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

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

TO PREPARE

Bring a large pot of salted water to boil.

Episodes

Lidia’s Kitchen – Orecchiette with Asparagus and Peas

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

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

TO PREPARE

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

Episodes

Lidia’s Kitchen – Herb Frittata Roll-Ups

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

 

INGREDIENTS

For Pesto

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

For Frittate

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

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

Episodes

Lidia’s Kitchen – Crispy Baked Tomatoes

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

 
INGREDIENTS

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

TO PREPARE

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

Episodes

Lidia’s Kitchen – Crêpes with Chocolate and Walnuts

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

Episodes

Lidia’s Kitchen – Classic Pesto

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

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

TO PREPARE

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

Episodes

Lidia’s Kitchen – Cannellini and Pancetta Bruschetta

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

Episodes

Lidia’s Kitchen – Butter and Sage Sauce

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

INGREDIENTS

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

 TO PREPARE

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

Episodes

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

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Lobster Chilaquiles
Makes 4 servings

 

 

 

INGREDIENTS

For the salsa:

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

For the tortilla chips:

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

For the lobsters:

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

For the toppings:

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

TO PREPARE

To make the salsa:

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

Episodes

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

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Classic Sloppy Joes
Serves 4

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

 
INGREDIENTS

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

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

Episodes

Milk Street The New Baking (Ep 102)

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

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

Episodes

Artists’ Neighborhood Compilation

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

Episodes

Tri Cities Opera

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

Episodes

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

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Milanesa Torta with Matador Guacamole and Melty Cheese
Makes 4 tortas

 

 

INGREDIENTS

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

TO PREPARE

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

American Graduate

Let’s Talk About Election 2020

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Teachers: You are invited to join the KQED Youth Media Challenge: Let’s talk about Election 2020. Middle and high school educators across the U.S. are empowering students to share their take on issues that matter to them in this election. Read on to learn how your students can create media commentaries and publish them for a national audience. The Let’s Talk about Election 2020 challenge is a free, standards-aligned program on KQED Learn, co-hosted by the National Writing Project and PBS NewsHour Student Reporting Labs. All voices welcome!

Episodes

Hakan Tayga

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

Episodes

Rob Weinberger – Arrangement 3

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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

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

Episodes

American Experience: The Vote

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

Episodes

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

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Sous Vide Crème Brûlée
Serves 4

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

Episodes

Steve Crowle

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

Episodes

Melissa Collins

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

Episodes

Alexandra Digennaro

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

Episodes

Kathleen Cook

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

Episodes

Milk Street Home Cooking, Chinese Style (Ep 101)

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

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

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

For the dressing:

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

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

Episodes

East Lake Meadows: Online Screening & Panel Discussion

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

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

Uncategorized

Ayana Del Valle, Jessica Pullis, & Naima Kradjian Combo

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

Episodes

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

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Campechano Tacos with Street Style Salsa
Makes 8 Tacos

 

 

 

INGREDIENTS

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

TO PREPARE

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

Episodes

Rob Weinberger

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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

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Meat Ravioli with Quick Tomato Sauce
Serves 4-6

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

Episodes

Phil Westcott

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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

Episodes

Milk Street The New Australia (Ep 323)

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

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

Episodes

A More or Less Perfect Union

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

Uncategorized

Tony Villecco & Kathy Starks Compilation

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

Episodes

Carol Mikoda

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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

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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

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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

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

Episodes

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

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Pierna de Cerdo Adobada
Adobo Pork Butt
8 Servings

 

 

INGREDIENTS

For the marinade:

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

For the meat:

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

TO PREPARE

To make the marinade:

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

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

Episodes

East Lake Meadows: Supplemental Reading List

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

Purging the Poorest by Lawrence Vale

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

Capital City by Samuel Stein

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

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

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

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

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

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

Episodes

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

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

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

Episodes

Milk Street From Morocco to Egypt (Ep 322)

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

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

Episodes

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

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Chipotle Oyster Soup
Makes 6 servings

 

 

 

INGREDIENTS

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

TO PREPARE

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

Uncategorized

Broome County: Join the WSKG Artists’ Neighborhood

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**The deadline for this project has passed. Thank you to everyone that participated!**

During this time of self-isolation, Broome County residents are invited to participate in ‘Artists’ Neighborhood’, an uplifting celebration of hope and community through the arts! 

We’re looking for musicians (vocalists, instrumentalists, music groups, etc.) to share their best rendition of ‘Won’t You Be My Neighbor?’. Make a video of yourself and share with WSKG. Please use this video for inspiration (and for tempo/key). We should not be able to see or hear the “inspiration” video in your submission, nor any other copyrighted work.

Episodes

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

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Brown Rice Bowl with Vegetables and Salmon
Serves 4

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

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

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

Episodes

Milk Street Secrets of Oaxaca (Ep 321)

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

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

Episodes

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

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Enchiladas de Suelo
Makes 12 open enchiladas

Serves 6 as a main dish

 

 

INGREDIENTS

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

TO PREPARE

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

Episodes

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

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Kung Pao Chicken
Serves 4-6

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

Episodes

Milk Street New French Classics (Ep 320)

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

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

Episodes

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

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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.

Episodes

Milk Street Thailand North to South (Ep 319)

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

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

Former New York Mayor Mike Bloomberg waves during a rally in West Palm Beach, Fla., on Super Tuesday.

Bloomberg’s Super Tuesday Flop

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Former New York Mayor Michael Bloomberg spent more than $500 million to wage a national campaign, starting with the 14 states that held primaries on Tuesday. He lost all of them.

Episodes

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

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

Episodes

East Lake Meadows: A Public Housing Story

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

Episodes

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

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Paris-Brest
Serves 8-10

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

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

Pastry Dough

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

Cream Filling

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

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

Episodes

Milk Street Cooking with Chilies (Ep 318)

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

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

Episodes

Finding Your Roots – Criminal Kind

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

Episodes

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

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Braised Chicken with Mustard and Herbs
Serves 4-6

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

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

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

Episodes

Milk Street The Austrian Table (Ep 317)

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

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

Chasing the Dream

*POSTPONED* Chasing the Dream Screening at Tompkins County Public Library

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**THIS EVENT HAS BEEN POSTPONED UNTIL FURTHER NOTICE. We are considering future dates to offer this event and will update with more information as it is available.**
Chasing the Dream Screening & Panel Discussion
Tompkins County Public Library – 101 E. Green St, Ithaca
Free & Open to the Public
Join us for a public screening of Chasing the Dream featuring an episode from our second season focused on community wellness, collaboration and the important role of public libraries in this work. We highlight the Groton HARVEST community wellness project spearheaded by the Groton Area School District and Groton Public Library. Natasha Thompson, host of the series and President & CEO of the Food Bank of the Southern Tier, has a conversation surrounding the work being done by public libraries with Pauline Emery, Director of the Southeast Steuben County Library. The episode concludes with a story from a community member imagining their own version of the American Dream.

Episodes

Milk Street Valentine’s Day Treats

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

Episodes

Finding Your Roots – Italian Roots

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

Episodes

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

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

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

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

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

Episodes
No Passport Required

No Passport Required – Boston

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Visit Boston with Chef Marcus Samuelsson to learn about the Portuguese, Brazilian and Cape Verdean diasporas, united by one language in the bustling port city they call home. Meet the chefs who are continuing and transforming culinary traditions. No Passport Required – Boston airs Monday, February 17, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

Episodes

Milk Street Amazing One-Layer Cakes (Ep 316)

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

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

Uncategorized

Finding Your Roots – Slave Trade

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

Episodes

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

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Belgian Spice Cookies (Speculoos)
Makes 32 cookies

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

Episodes
No Passport Required

No Passport Required – Las Vegas

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Explore Las Vegas and its deep-rooted Chinese community, from the Strip’s neon-lit casinos to modest shopping malls. Chef Marcus Samuelsson learns about diverse food traditions and meets a new wave of chefs transforming their parents’ cuisine. No Passport Required – Las Vegas airs Monday, February 10, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

Episodes

Milk Street The New Paris (Ep 315)

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

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

Episodes

Wax Matches at Diversion Brewing Company

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

Episodes

The Bones of J.R. Jones at Wayside Cider

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

Episodes

Joe Crookston at Binghamton Brewing Company

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

Episodes

Bess Greenberg at Iron Flamingo Brewery

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

Episodes

Finding Your Roots – Science Pioneers

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

Episodes

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

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Herb-Crusted Pork Roast
Serves 4-6

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

Episodes
Chef Marcus Samuelsson

No Passport Required – Philadelphia

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Join Chef Marcus Samuelsson in Philadelphia, where he meets new friends and old, and learns about the city’s Italian food scene while sampling everything from pizza to cannoli, with plenty of red sauce, burrata and handmade pasta in between. No Passport Required – Philadelphia airs Monday, February 3, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

Episodes

Milk Street Holiday Entertaining (Ep 314)

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

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

Episodes

Finding Your Roots – Secrets & Lies

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

Episodes

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

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

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

Episodes

Milk Street Tuesday Night Italian (Ep 313)

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

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

Episodes
Chef Marcus Samuelsson

No Passport Required – Houston

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Join Chef Marcus Samuelsson in Houston — America’s most diverse city — to explore the food and culture of its Nigerian and West African community. Along the way, Samuelsson cooks with cutting-edge chefs as well as traditional home cooks. No Passport Required – Houston airs Monday, January 27, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

Episodes

Finding Your Roots – Beyond the Pale

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

Episodes

America’s Test Kitchen Holiday Eggnog (Ep 2001)

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Holiday Eggnog
Serves 12-16

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

Episodes

Milk Street Beirut Fast Food (Ep 312)

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

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

Episodes
Maddy Walsh and The Blindspots

Join WSKG for a recording of Expressions featuring Maddy Walsh & The Blind Spots!

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This event has passed. Join WSKG for a recording of our television music program Expressions featuring Maddy Walsh & The Blind Spots! Come on out Thursday, February 6th to the WSKG Studio (601 Gates Rd, Vestal, NY). 6:00PM – Doors Open

6:15PM – Reception (Fresh Hot Pretzels & Local Craft Beer)

7:00PM – Performance by Maddy Walsh & The Blind Spots begins

Space is limited. Make your reservation today.

Episodes

Finding Your Roots – This Land is My Land

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

Chef Marcus Samuelsson

No Passport Required – Los Angeles

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Explore the large and thriving Armenian community in Los Angeles with Chef Marcus Samuelsson as he learns about their history, shares their traditional cuisine and meets young chefs who are taking it to the next level. No Passport Required – Los Angeles airs Monday, January 20, 2020 at 9:00 pm on WSKG-HD. Photo Credits: No Passport Required

Episodes

Milk Street Sweets (Ep 311)

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

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

Episodes

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

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

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

Episodes

Milk Street Enchiladas and Molletes (Ep 309)

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

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

Episodes

Milk Street Italian Classics (Ep 308)

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

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

Episodes
Sanditon on Masterpiece

Screening of Sanditon on Masterpiece

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This event has passed. Experience Jane Austen’s last, fragmented work, where entrepreneurs, love interests, legacy hunters, hypochondriacs and medical mountebanks come together at a struggling resort aimed to be the next fashionable playground in early 1800s England. Join WSKG for a screening event of Sanditon on Masterpiece on Wednesday, January 8, 2020 at 6:00 pm in the WSKG TV Studio. Tea and light refreshments will be served with a talk from author Deborah Courville and music will be provided by English Country Dance musician, Lee Shepherd. Space is limited.

cooking with wskg
Crab Dip

Celebrate the Holidays with WSKG Staff Recipes

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Last week WSKG Staff celebrated at our annual Holiday party. Each staff member brings a dish to pass. Director of Education & Engagement, Jackie Stapleton-Durham shares her Crap Dip recipe and TV Program & Traffic Manager, Stacey Mosteller shares her Sweet and Spicy Meatball recipe. Crab Dip Recipe
By Jackie Stapleton-Durham

1 teaspoon Garlic Powder
1 cup Mayonnaise
2 – 8 oz. Cream Cheese
1 lb.