The Kitchen Counter - Home Cooking Tips and Inspiration

By Kitchen Counter Media

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What's The Kitchen Counter - Home Cooking Tips and Inspiration about?

The show that's dedicated to helping aspiring home cooks grow their skills and confidence in the kitchen so they can start cooking up memories with their family and friends. Whether you want to learn to cook or just need some simple food inspiration, we will cover recipes, kitchen tools, and interviews with experts to help you on your home cooking journey! On Twitter at @TKCpodcast /Facebook at facebook.com/kitchencounterpodcast / Instagram at https://instagram.com/kitchencounterpodcast

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Gazpacho

08.01.2023

On today's episode I share a recipe for one of my favorite refreshing summer dishes: gazpacho. Coming from the south of Spain, gazpacho features fresh seasonal tomatoes, peppers, and cucumber. Served as a soup or a drink, this recipe will ...

The Kitchen Counter - Home Cooking Tips and Inspiration episodes:

08.01.2023 Gazpacho On today's episode I share a recipe for one of my favorite refreshing summer dishes: gazpacho. Coming from the south of Spain, gazpacho features fresh seasonal tomatoes, peppers, and cucumber. Served as a soup or a drink, this recipe will ...
07.04.2023 A Sour Taste Vinegar has been around thousands of years, and it is one of the most important sources of acid to a home cook. Even though it's common, it can be a bit mysterious. In this episode I dive into what vinegar ...
06.06.2023 Smorgasbord June 2023 On today's smorgasbord episode we talk about foxes in the backyard (that is not a euphemism), and upcoming travel to New Orleans & Cajun Country. Need a sweet and refreshing drink for your next summertime get-together? Pineapple punch might just ...
05.09.2023 Butcher on the Block with Matt Moore On today's episode we visit with author Matt Moore about his new book "Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond." Matt likes to say that sometimes to get the best recipes, just ...
05.02.2023 Cast Iron with Ashley Jones On today’s episode Ashley L. Jones, author of Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware joins me to discuss cast iron’s role in the home kitchen. We touch a little on the history of cast iron manufacturing in ...
04.07.2023 Any Portobello in a Storm On today's episode we dive into the kingdom of mushrooms. We look at the common mushrooms you'll find at the grocery store, how to select, store and clean them, and a few uses for each varieties. So get ready to ...
03.18.2023 From Dough to Slice with Eidref Laxa On today’s episode we welcome Eidref Laxa, host of the “What’s Good Dough” podcast. We talk pizza, and how home cooks can increase their chances of success for turning out a great homemade pie. We cover pizza stones and baking ...
02.23.2023 Smorgasbord February 2023 On today's Smorgasbord episode I talk about Momofuku and A-Sha noodles. Are egg prices getting you down? Consider using aquafaba in your baking to stretch your eggs farther. Then I have a review of the new book "Smithsonian American Table" ...
01.27.2023 Chatbots in the Kitchen On today's show we have a very special guest who joins us for a conversation about artificial intelligence chatbots in the kitchen. World-famous chatbot ChatGPT is here (sort of) to share how home cooks can use chatbots to help meal ...
01.11.2023 Mulligatawny Fragrant, warm and spicy, luscious and creamy; It’s everything you want in a bowl on a cool, damp winter evening. Raid your pantry and you can have this British take on Indian comfort food on your table in under an ...
12.04.2022 Black Cod with Sena Sea On today's episode we welcome back Rich and Sena Wheeler of Sena Sea to talk about black cod, a.k.a. sablefish. This deep ocean fish is silky, rich, and full of Omega-3 acids. What makes it different from other fish caught ...
11.11.2022 Thanksgiving 2022 Thanksgiving is just around the corner here in the U.S., so it's time dust off our pie pans and figure out our turkey plans. On today's episode we start with dessert first! We'll talk pies with Genevieve Ko of the ...
10.26.2022 Halloween 2022 - The Fridge at the End of the Street The Halloween special is back! Once again Chris joins me in the dining room and we do a tasting of a wide variety of snacks (we use that term loosely here). Some were surprisingly gross, some better than we expected. ...
10.12.2022 Smorgasbord October 2022 On today's Smorgasbord episode we take a look at the delicious combination of Vietnamese caramel sauce and brussels sprouts. Then we learn how to make your stainless steel cookware less "sticky" by taking advantage of the Leidenfrost Effect. We wrap ...
09.14.2022 Let's Cook: Masoor Dal Hot days give way to cool evenings as the season transitions from summer to autumn. It’s the perfect time for a light comfort dish. Today we are heading to the kitchen to cook a favorite North Indian dish of red ...
08.31.2022 Introduction to Canning Preserving food by canning can be an extremely rewarding pursuit. It can also seem complicated, mysterious, or even a bit scary to anyone who has never done it. In today's episode we take a high-level look at canning, including basic ...
08.10.2022 Knives Out Knives are the workhorses of the home kitchen. No matter what you plan to cook, chances are a knife will be involved in the preparation of your meal. While a knife won't directly impact how your food tastes, a good ...
07.21.2022 Let's Bake: Madeleines These buttery sponge cakes masquerading as delightful shell-shaped cookies are one of my favorite sweets. Madeleines are perfect with a cup of tea or coffee, or as a unique treat at your next get-together. They aren't easy to find, but ...
07.06.2022 Let's Cook: Mofongo On today's episode we head into the kitchen with some essential Caribbean ingredients to make one of Puerto Rico's signature dishes. Mofongo is a comforting plate of fried green plantains, pork cracklins, and garlic all mashed together and served with ...
06.16.2022 Rice Time Long-grain, short-grain, brown, white, black and red. Converted or minute? The rice section in your typical grocery store has a wide variety of rice and rice products and can be confusing for home cooks. On today's episode we unpack some ...
06.01.2022 Let's Cook: Johnny Cakes It seems practically every culture in the world has come up with their own version of fried dough, from Akara of West Africa to the Zeppole of Italy. Today we are heading into the kitchen for a live-cooking episode, and ...
05.17.2022 Smorgasbord May 2022 On today's smorgasbord episode we talk about flavored oils, review Elizabeth Williams' great new book "Nana's Creole Italian Table," and take a look at a favorite cut of beef for grilling, the tri-tip roast. https://kitchencounterpodcast.com/210 Connect with the show at: ...
04.18.2022 All In for Olives Olive lovers unite! On today's episode we go deep, and I mean really deep, into the bitter fruit that has been revered for millenia. I'm joined by fellow olive lovers Seth Heasley and Don Landis of Don's Olives in Sebastopol ...
04.13.2022 In Search of the Perfect Sear On today's episode Christine Pittman from Cook the Story and the Recipe of the Day Podcast stops by the show to talk about one her favorite cooking techniques, the reverse sear. I gush about one of my favorite (and most ...
04.06.2022 Cooking Burnout No matter the skill or passion a home cook has, at one point or another they will have to wrestle with burnout. Maybe exhaustion has set in and you don't have the energy to cook. Perhaps you are just bored ...
03.22.2022 Plant Based Italian with Alice Carbone Tench In today's episode my friend Alice Carbone Tench stops by to talk about her approach to plant-based Italian cooking, her love for peperonata and other Italian favorites, and her new cookbook "Eating Again: The Food That Healed Me." https://kitchencounterpodcast.com/206 Connect ...
03.09.2022 The Art of Artichokes Spring is around the corner so it's time to shift our focus to some of the seasonal produce that will be soon be heading our way. March through May is peak time for artichokes, so today we take a look ...
02.15.2022 Smorgasbord February 2022 On today's smorgasbord we talk about the Sumo Citrus, cooking with bacon grease, and making an easy sauce with dried chiles. We also hear from our friends at SoFAB with a new segment called "Meat and Three." For show notes ...
01.26.2022 The Root Cause On today's episode we dig into the wide world of root vegetables. We'll explore the difference between the varieties of root vegetables, including tubers and rhizomes, and some common culinary uses. We also have a recipe for a delicious honey ...
01.12.2022 Smorgasbord January 2022 Welcome to 2022! On today's smorgasbord episode we talk about preserving lemons, recipes from Africa, and cooking prompts to get our creativity flowing. We also cover a few show updates and some fun things to keep your eye out for. ...
12.17.2021 Happy Holidays 2021 We are deep into December, which means we are in full on holiday mode here at TKC headquarters. What better way to enjoy some holiday podcast goodness than by inviting some friends by to share a few recipe ideas? We'll ...
11.30.2021 Essential Eggs with Lisa Steele Today on the show fifth-generation chicken keeper and all-around egg expert Lisa Steele joins me to crack open the essentials that every home cook should know about eggs. Lisa is passionate about eggs (and chickens) and runs the excellent website ...
11.20.2021 It's All Gravy It's almost Thanksgiving in the U.S. It's a big day for home cooks--maybe the biggest. While there are already a thousand articles, podcast episodes, and YouTube videos on the subject (not to mention a gazillion recipes), I think it's a ...
11.10.2021 Demystifying Your Freezer with Andrew Zimmern On today's episode, award winning chef, writer, television personality Andrew Zimmern stops by to talk about every home cook's love/hate relationship with their freezers. While for some the freezer represents the potential for a great meal, for many it is ...
10.28.2021 Let's Bake: Caramel Apple Galette It's Fall and there are apples a-plenty. One quick trip to the local orchard yielded more apples that I honestly know what to do with, and we eat a lot of apples. So what better to do than dust off ...
10.11.2021 Breaking Bread with Sarah Gonzalez Sarah Gonzalez stops by The Kitchen Counter today to talk about her excellent new baking cookbook "Baking with the Bread Lady: 100 Delicious Recipes You Can Master at Home." Many of Sarah's recipes feel like they came right out of ...
09.22.2021 Around the World in Four Flavors Sometimes you just need some new flavors to put to work in your regular cooking routine. On today's episode we take a quick trip around the world to look at four distinct and powerful flavors: Gremolata from Italy, Harissa from ...
09.06.2021 Smorgasbord September 2021 On today's smorgasbord episode we take a look at the difference between bananas and plantains, talk about my favorite pan for college students, freezing soups, kicking up the flavor in semi-homemade meals and more! For complete show notes on this ...
08.16.2021 Rum with Bryan Dias Today on the show my friend Bryan Dias of the NOLA Drinks Show stops by to talk about that most Caribbean of spirits: Rum. It would be easy to get lost in a deep dive on this subject, so instead ...
08.11.2021 Smorgasbord August 2021 On today's Smorgasbord episode I check in with Tejal Rao of the New York Times on her new Veggie newsletter project, share some S'mores Blossom Cookies, talk about sourcing spices, and more! For complete show notes on this episode, https://kitchencounterpodcast.com/192 ...
08.04.2021 Let's Cook: Jerk Pork The beginning of August officially signals the dog days of summer here in Oregon. While there are fewer prettier places this time of year, I do find myself drifting away with thoughts of vacation and faraway places. One of my ...
07.21.2021 Test Cook: Beyond Meat Today on the show I sit down with my brother Randy and we compare notes on our test cook of three popular Beyond Meat products: breakfast sausages, Hot Italian sausages, and Beyond Beef. For complete show notes on this episode, ...
07.06.2021 Flavors of History with Max Miller I love food and cooking, and I love history. It's my lucky day because Max Miller is stopping by the show to talk about how he recreates historic recipes for his excellent YouTube channel Tasting History. Whether it's diving deep ...
06.29.2021 Talking Food with Mark Bittman Today on the show Mark Bittman stops by to talk about his fantastic new podcast "Food with Mark Bittman." We also hit upon a range of other interesting topics, including why documentaries like "High on the Hog" are important to ...
06.16.2021 Basics of Brining Summer is coming, and along with that, grilling season. Everyone who has ever tended the fire in a backyard cookout knows that it's a fine line between serving your guests a juicy and perfectly cooked chicken breast or a chewy ...
05.26.2021 Smorgasbord May 2021 On today's Smorgasbord episode we check out a great Chili Colorado recipe, share some listener questions, talk about the great book (and Netflix series) High on the Hog, and more! For complete show notes on this episode, visit https://kitchencounterpodcast.com/186 Connect ...
05.12.2021 Emulsions and Vinaigrettes On today’s episode we tackle one of the fundamental concepts in cooking: emulsions. A good emulsion is the the key to dozens of common recipes including mayonnaise, Hollandaise sauce, peanut butter, whipped cream, and of course vinaigrettes. Because they are ...
05.04.2021 Copper River Salmon On today’s episode, Sena and Rich Wheeler of Sena Sea return to teach me all about the that most magnificent of red-fleshed fish, the Copper River Salmon. What exactly is a Copper River Salmon, why are they different than other ...
05.04.2021 Show Announcement May 2021 A quick update on The Kitchen Counter Podcast joining the Nitty Grits Podcast Network.
04.20.2021 Come On Over with Jeff Mauro Jeff Mauro stops by the show today to talk about his new cookbook "Come On Over" and share tips for cooking for a crowd. We also had a lot of fun talking about the world-famous Lake Michigan smelt harvest, the ...

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