Foreman and Wolf on Food and Wine on WYPR

Can't get any time off work to take that dream vacation? Travel to your favorite location while never leaving your kitchen! Tony and Chef Cindy discuss the dishes and dinners they would make to replicate the feeling of some of their favorite travel destinations. We also hear from Wolfgang Raifer of Colterenzio in the Alto Adige region of Italy. Wolfgang tells us about the history and production process of the wines made on their picturesque estate.

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Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be.

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Headed down the Ocean? Taking a trip to hike some rugged mountain trails? Whether camping or 'glamping', Tony and Chef Cindy share tips on keeping your taste buds and tummies satisfied.
From easy sandwiches and wild trout to smart beverage choices when you're out in the sun, we've got your picnic covered.

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Tony often says that pairing food with wine is like pairing music with dance. Some pairing partners match up seamlessly, but what about when things get complicated? This week Tony and Chef Cindy explore how to properly pair two opinionated partners - fish and red wine.

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Tony and Chef Cindy discuss two wonderful things: strawberries and whiskey. You will hear how to spot a ripe strawberry and Tony goes over some of the basics for whiskey to help you find which style fits your taste. And most importantly, how to put strawberries and whiskey together!

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Hungry? In a rush? We’ve got some ideas for quick meals. From Chef Cindy’s egg breakfast to Tony’s blackened chicken dinner, tune in for tips on how to eat well while sticking to your busy schedule.

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Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.

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Spring has sprung! What's a better way to celebrate the beginning of spring than with some fresh seasonal ingredients. What are some of your favorite things to cook this time of the year. Tony and Chef Wolf discuss their favorite springtime ingredients as weather changes from baby artichokes and lettuce to strawberries and soft shell crabs. 

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What makes a salad . . . a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge.

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With about 71 percent of the earth's surface covered in water, it makes sense that our waterways are some of the most plentiful resources we have.

Last week we dove into the wonderful and sometimes intimidating world of working with seafood in the kitchen. This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. Specifically crustaceans (a category containing lobsters, crabs, and shrimp) and mollusks (a category containing bivalves like scallops and cephalopods like squid). From historical context to recipes and wines to match.

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