This time of year, it’s easy to get stuck in a rut with heavy stews, thick soups, and ponderous roasts. Much to the chagrin of many, salads seem to take a back seat, mainly because folks associate salad fixings with warmer times. But Chef Jerry Pellegrino reminds us that opportunities abound for winter salads.

The world of food is often a world of fads, some of which actually stick around for quite some time One of the best and most welcome developments is the rise of Korean Barbecue, and Asian take on an All-American tradition. Chef Jerry Pellegrino, a fan of Korean Barbecue, wants to get the word out.

Years ago, a group of boastful friends who lived in Federal Hill decided to put their culinary talents to the test. The task set down for them was to produce the best Cassoulet ever seen in Baltimore. And both Chef Jerry Pellegrino and I were there to witness the outcome.

Even though we are in the dead of winter, most of Maryland’s orchard farmers still have fruit from last season on hand. That’s why we can still see a lot of apples in the market as well as a few pears. We’re always on the lookout for new ideas for preparing local food, and Chef Jerry Pellegrino has a great idea to share with us.

Dyed in the wool Marylanders don’t need to be told that these chilly winter months are prime time for our great specialty, Chesapeake Bay oysters. I happen to love them shucked right out of the shell, but being clever cooks, generations of Marylanders have conjured up dozens of outstanding recipes. Chef Jerry Pellegrino has uncovered a few of the most tempting oyster dishes from the Old-Line State. And it’s amazing that back in colonial times they used to pull out oysters as big as your shoe, and no one went hungry.

We’ve been talking about big festive winter dinners, and although some sort of roast is likely to take center stage, we can also whip up so pretty impressive side dishes. And Chef Jerry Pellegrino likes to take a simple ingredient like our Maryland potato and dress it up a bit.

I was lucky enough to spend the holidays in New Orleans, which meant a lot of good eating. Naturally, I gravitated to some of the classics: beignets at Café du Monde, shrimp étouffée, and lots of gumbo… or was it jambalaya? So, I’m asking Chef Jerry Pellegrino to help me sort out what I was enjoying so much.

It’s the season for festive dinner parties and there are few main courses more extravagant that a Standing Rib Roast. This is perhaps the premier cut of beef, and getting it just right is something of a noble obligation. I asked Chef Jerry Pellegrino to give us some tips on preparing this showstopper.

When I was in Italy a few weeks ago I had a marvelous dish that was nothing more than a simple white bean stew in a creamy white sauce. And as I told Chef Jerry Pellegrino, it was memorably tasty.

When I was in Italy a few weeks ago I had a marvelous dish that was nothing more than a simple white bean stew in a creamy white sauce. And as I told Chef Jerry Pellegrino, it was memorably tasty.