Foreman and Wolf on Food and Wine on WYPR

The frigid winter weather is here and our hearts and stomachs are craving those cozy comfort dishes to warm us up. Tony and Chef Cindy share recipes perfect for the season, with an eye toward health – soup, polenta, risotto, roasted veggies . . . and they might just sneak a bacon wrapped beef tenderloin in there.

This is a rebroadcast.

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Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more.

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This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge!

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Ever feel completely lost when you walk into a wine shop or a rush of anxiety when you pick up a wine list that looks more like a library catalog? Worry not! Tony and Chef Cindy answer some of the most commonly asked wine questions. From how to think about vintage, to understanding European classifications, and most importantly, how to relax and enjoy the stuff . . . and yes, it is totally OK if you don't know how to pronounce the name of that Château in France.

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This week it's all about Champagne. Tony and Chef Cindy cover the basics of this beloved bubbly beverage and get some history from Rich Buchanan of Moët Hennessy.

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Thanksgiving is quickly approaching and we are getting ahead of the game with expert help from Tony and Chef Cindy. Having turkey trouble? In need of a strategy for the stuffing or some wine wisdom? Tony and Chef Wolf have all the advice you need for a successful Thanksgiving.

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The greater Baltimore area is rife with great places to forage. We are lucky that Baltimore also has someone with a vast knowledge of foraging products, and how to prepare them beautifully. This week, Tony and Chef Cindy sit down with Chris Amendola of Foraged Eatery in Baltimore to find out more about his approach to foraging and cooking with what he finds.

We also reminisce on some early career nightmare scenarios and take a look at the wines of Piedmont. 

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As the mercury drops and the humidity dissipates, something nostalgic wells up in our hearts and in our stomachs, and we want one thing . . . Soup! Tony and Chef Cindy share some fundamentals and invite you to share your best soup memories.
 
We also take time to check in with Eva Dehlinger of Dehlinger Winery in the Russian River Valley. Eva tells us how harvest is coming along in a year where the coronavirus pandemic and a surge of wildfires on the west coast create unique challenges.

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This week, Tony and Chef Cindy discuss their inspirations behind cooking such as cook books, wine books and tv shows. These platforms inspired Tony and Chef Cindy to be artists and entertainers in the culinary world.

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Crisp air, the blaze of fall foliage, the smell of a distant campfire . . . it is hard to ignore the signs and sentiments that fall ushers in. It can be even harder to deny the products and dishes the season brings. This week, Tony and Chef Cindy discuss their favorite fall ingredients from apples and pumpkins to chestnuts - and wine selections to match.

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