Martha Stewart Living Radio: The Radio Blog

"Cooking Today's" Waxman Wrap Up

Posted by Lisa Mantineo
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Chef Jonathan Waxman hosting

1 Chef Jonathan Waxman hosting "Cooking Today."

Chef Anne Burrell discussing the upcoming season of Food Network's

2 Chef Anne Burrell discussing the upcoming season of Food Network's "Worst Cooks in America."

Anne Burrell with Jonathan Waxman and friend.

3 Anne Burrell with Jonathan Waxman and friend.

Chef Joey Campanaro of The Little Owl, explaining his butter bean recipe to a caller.

4 Chef Joey Campanaro of The Little Owl, explaining his butter bean recipe to a caller.

Jonathan asking Joey about The Little Owl's meatball sliders.

5 Jonathan asking Joey about The Little Owl's meatball sliders.

Jonathan Waxman with Chef Joey Campanaro

6 Jonathan Waxman with Chef Joey Campanaro

Hristo Zisovski, of Ai Fiori stopped by to talk 'Red Wines of Italy' with Jonathan.

7 Hristo Zisovski, of Ai Fiori stopped by to talk 'Red Wines of Italy' with Jonathan.

2006 Brunello di Montalcino - is a true crowd pleaser.

8 2006 Brunello di Montalcino - is a true crowd pleaser.

2007 Amarone della Valpolicella Classico. This velvety, full bodied wine, goes well with rich sauces, gamey meats, and blue cheese.

9 2007 Amarone della Valpolicella Classico. This velvety, full bodied wine, goes well with rich sauces, gamey meats, and blue cheese.

2003 Barolo Mascarello was Jonathan's favorite. Pairs well with veal, pork, or a pure porketta.

10 2003 Barolo Mascarello was Jonathan's favorite. Pairs well with veal, pork, or a pure porketta.

Ai Fiori Beverage Director & Chef Sommelier, Hristo Zisovski with Chef Jonathan Waxman

11 Ai Fiori Beverage Director & Chef Sommelier, Hristo Zisovski with Chef Jonathan Waxman

This week we were delighted to have Jonathan Waxman, chef and owner of New York City’s Barbuto, join us as host of “Cooking Today.” 

It was a thrill to go behind-the-scenes with the Chef in his home kitchen, and find out how he maintains his cast iron pots and pans, and hear some of his favorite meals to eat with his family at home. And we think Jonathan had fun as well; getting the chance to talk one-on-one with his friends and colleagues Anne Burrell, Joey Campanaro, Salvatore Rizzo, and Hristo Zisovski!

If you missed today's show, you have another chance to catch it today at 6 p.m. ET or hear some of the highlights from this past week below.

Jonathan Waxman's tips for cleaning cast iron pots and pans:

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Chefs Anne Burrell and Jonathan Waxman talk about what they're most comfortable cooking in:

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Chef Jonathan Waxman tells us a perfect meal to cook at home:

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Chef Anne Burrell talks about how she first met Mario Batali:

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Chef Joey Campanaro shares his recipe for butter beans:

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Jonathan Waxman discusses the perfect meal to eat as a family:

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“Cooking Today,” airs live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110.  Be sure to tune in Monday, February 13th as chef and restaurateur, David Burke joins us to host!

Jonathan Waxman on "Cooking Today"

Posted by Lisa Mantineo

Interested in the latest food finds?  Curious about how to punch up the flavors in your seasonal dishes? Tune in today as chef and restaurateur, Jonathan Waxman takes over the host chair on “Cooking Today!”

Hosted weekly by a different food personality, this one hour broadcast offers advice, recipes, and informative interviews with a variety of experts from the culinary world.

“Cooking Today,” is live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110.

Here’s a sneak peak at the guests Jonathan has lined up to join him this week:

Monday:
Anne Burrell

Wednesday:
Joey Campanaro

Friday:
Topic: “What’s On Tap?” Wine lists, regions & tasting
Hristo Zisovski

Covering the Bases on "Cooking Today"

Posted by Lisa Mantineo

This past Monday, Martha Stewart Living Radio launched a brand-new food program, "Cooking Today."

Taking the helm this week in the host seat, Michael Lomonaco, executive chef and partner at Porter House New York, invited his friends to join him on the show, and share their knowledge with you!

We covered all the bases!  Pat LaFrieda stopped by to teach us about different cuts of beef, while Missy Robbins shared some of her favorite Italian recipes, and Mark Bittman told us how we could use root vegetables in our meatless and meat-filled meals.

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Chef Michael Lomonaco, kicking off the premiere week of

1 Chef Michael Lomonaco, kicking off the premiere week of "Cooking Today."

Pat LaFrieda and Michael Lomonaco discussing their favorite topic - steak!

2 Pat LaFrieda and Michael Lomonaco discussing their favorite topic - steak!

Michael with Missy Robbins, Executive Chef at A Voce Restaurant.

3 Michael with Missy Robbins, Executive Chef at A Voce Restaurant.

Dale DeGroff explaining his cocktail making process to Michael.

4 Dale DeGroff explaining his cocktail making process to Michael.

Dale mixing ingredients for the first cocktail.

5 Dale mixing ingredients for the first cocktail.

Michael gets his first taste of the Whiskey Punch Royale.

6 Michael gets his first taste of the Whiskey Punch Royale.

Whiskey Punch Royale - an easy crowd pleaser for your Super Bowl party.

7 Whiskey Punch Royale - an easy crowd pleaser for your Super Bowl party.

The Bloody Bull - a smokey drink with a kick

8 The Bloody Bull - a smokey drink with a kick

Fitzgerald Gin - a Dale DeGroff original

9 Fitzgerald Gin - a Dale DeGroff original

Old friends, reunited.  Michael with master mixologist, Dale DeGroff.

10 Old friends, reunited. Michael with master mixologist, Dale DeGroff.

And what better way to finish off the week than invite master mixologist, Dale DeGroff to share his cocktail suggestions for the Super Bowl? 

Whiskey Punch Royale
1 liter Jamesons (or an Irish whiskey of your choice)
8 ounces Rainwater Madeira
1 liter spring water
8 to 10 ounces fresh squeezed lemon juice
1 cup granulated sugar
20 fresh firm lemons 
Block of ice for your punch bowl (For a large group ice cubes are fine since the punch will be served out quickly.)

Directions:

  1. Prepare oleo saccharin punch base with lemons, sugar & lemon juice and water three hours prior to serving.
  2. Remove the yellow rind of 6 very fresh and firm lemons and place the rinds in a mixing bowl. Pour the sugar over the rinds and pound with a kitchen pestle or cocktail muddler. Set aside for a couple hours and turn occasionally with a large spoon.
  3. Juice 10 ounces of fresh lemon juice
  4. After a couple hours the lemon oil from the rinds will be absorbed by the sugar turning it sticky and wet with oil. At that point pour in 8 ounces of fresh lemon juice and dissolve the sugar. Strain the liquid off the rinds into your punch bowl. Add the bottle of Irish whiskey and 8 ounces of Rainwater Madeira and the liter of spring water and stir. Adjust the sweet / sour with lemon juice and Madeira. Place the ice in the punch bowl and serve in punch cups or goblets over ice. Dust with grated nutmeg and serve.

More recipes after the jump. Read More...

Your Favorite Super Bowl Snacks!

Posted by Jon Costantino

 

SUPER BOWL SUNDAY SELECTION

Ladies, gents, and football fans. We asked you to share what you serve up on the almost national holiday called the Super Bowl. Boy, did you have some ideas!

None of the following has seen a test kitchen, but they are "Morning Living" friend faves for game day. Enjoy the list and recipes, and let us know what you made when we're back Monday morning 7 AM Eastern on Martha Stewart Living Radio SiriusXM 110.

Super Bowl Menu Ideas:

  • Martha's Broccolini and Feta Galette (MINE!)
  • Nacho bar, homemade chili and other sides
  • Chili with all the fixings: cheese, chips, onions, sour cream, and corn bread
  • Crack dip: cheese, sausage and rotel tomatoes
  • Tortilla chips and guacamole - Ole!
  • Lobster rolls, New England clam chowder, Boston creame pie, all washed down with Sam Adams. Go Pats!
  • Greek layer dip (hummus, kalamata olives, roasted red peppers, cucumbers, etc) with pita chips!

Favorite Super Bowl Recipes: Read More...

Krazy for Kale

Posted by Brian Kelsey

Wondering what goes into Besty's morning kale salad?

"Krazy for Kale Salad"

1 small head or 2 big handfuls of chopped kale (julienned or finely shredded)
1 ounce feta (chunks or shaved)*can substitute with ricotta salata
shallow handful craisins
1/2 a bell pepper chopped
3 inch chunk of seedless cucumber, quartered lengthwise and chopped
zest and juice from 1/2 lemon
1 tablespoon of oil (tops!)
salt & pepper to taste

Toss it all together and give it a few minutes to a few hours for the flavors to meld. Unbelievably good! It also travels well.

Note: toasted almonds, pine nuts or hazelnuts can replace the cheese.