This is the season of cool, sunny mornings, the perfect time for breakfast on the back deck. Alongside your cup of hot steaming coffee, consider having a plate of fresh homemade donuts.

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One of my favorite desserts that my mother used to make for us was Upside Down Cake. I loved it and had no trouble wolfing it down, but I never got a clear answer from my mom about what was upside down about it. And I hope that Chef Jerry Pellegrino can clear this up for me.

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Prowling through the markets this past week, I was pleased to see a wide variety of greens showing up. This week I'd like to talk about several in particular that may not be in your regular arsenal.

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I'm AS. As a little kid I wasn't really allowed a whole lot of time in the kitchen, I guess because I was good at getting in the way. But there was one recipe I was encouraged to work on and that was cupcakes.

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On a past trip to France I discovered a little dish that I fell in love with. It’s known as “Oeufs en Meuette” or eggs poached in red wine. Every time I found it on a menu I would order it, and no two were the same. But they were always good. As I pointed out to Chef Jerry Pellegrino, this is sort of a European cousin of Eggs Benedict.

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One of my favorite aspects of the American kitchen is how easily we delve into exotic cuisines these days. Personally, I've tried Indian cooking, Carribbean, Thai and Greek. But there is one that I like quite a bit, and that is the cooking of North Africa. Fortunately, our Chef Jerry Pellegrino is well-versed in Moroccan cooking.

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During the spring of 2020 a lot of folks were hunkering down during the early days of the pandemic, and trying their hand at baking bread. From my own experience I came to learn a lot more about flour than I knew before. Chef Jerry Pellegrino, is a well-known baker, and has a lot more knowledge about flour.

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As reported on our show, I've been passing these cold winter weeks making one soup after another. One particular ingredient has been a mainstay, and that's the good old fashioned ham hock. And Chef Jerry Pellegrino will tell you, this is one of those very useful remnant cuts of pork that pack a punch.

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They used to say that the number of folds in a chef's hat represented the 100 ways you can cook eggs. Chef Jerry Pellegrino's farm boasts a hearty flock of egg-laying hens who have given him the raw material for exploring all those ways of fixing up eggs, Here are a few of those delicious egg-based recipes.

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For the last few weeks I have been craving raw oysters. I don't always get into that mood, but when I do, my appetite becomes ferocious. However, I've discovered that not everybody shares my taste for raw oysters. So Chef Jerry Pellegrino has helped me to come up with a few other ideas if I'm going to invest in a few dozen crustaceans.

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