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Articles by Bailey Normann
Finding Your Roots – Science Pioneers | WSKG
Finding Your Roots – Science Pioneers Henry Louis Gates, Jr. traces the family trees of Francis Collins, Shirley Ann Jackson and Harold Varmus – three pioneering scientists who’ve made dramatic contributions to our understanding of the world, while knowing little about their own ancestry. Finding Your Roots – Science Pioneers airs Tuesday, July 26, 2022 at 8:00 pm on WSKG-HD. You can watch past episodes of Finding Your Roots on . For more information about WSKG Passport, please visit our .
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Milk Street Greece Every Day (Ep 307) | WSKG
INGREDIENTS 6 tablespoons extra-virgin olive oil, divided, plus more to serve 1 large red onion, chopped 3 medium celery stalks, chopped 3 medium carrots, peeled and chopped, divided Kosher salt and ground black pepper 4 medium garlic cloves, minced 1/2 teaspoon red pepper flakes 3 tablespoons tomato paste 1 pound dried cannellini beans, soaked and drained (see note) 2 1/2 quarts low-sodium chicken broth 4 teaspoons red wine vinegar 1/2 cup finely chopped fresh flat-leaf parsley 1/2 cup...
Milk Street Chicken Around the World (Ep 306) | WSKG
INGREDIENTS 1 1/2 cups unseasoned rice vinegar 3/4 cup low-sodium soy sauce 6 garlic cloves, smashed 6 bird’s eye chilies, halved lengthwise 4 bay leaves 1 teaspoon black peppercorns 8 bone-in, skin-on chicken thighs (3 to 3 1/2 pounds) 1 cup unsweetened coconut milk ⅓ cup chopped fresh cilantro Steamed white rice, to serve INSTRUCTIONS In a large Dutch oven, combine the vinegar, soy sauce, garlic, chilies, bay leaves and peppercorns. Add the chicken thighs, submerging them.
Milk Street The Secrets of Stir-Fry (Ep 305) | WSKG
INGREDIENTS 1 1/2 pounds beef sirloin tips or tri-tip, trimmed, patted dry, cut into 1 1/2 inch pieces 3 tablespoons soy sauce, divided Kosher salt and ground black pepper 5 tablespoons lime juice, divided, plus lime wedges, to serve 3 tablespoons fish sauce 2 tablespoons white sugar 2 tablespoons grapeseed or other neutral oil, divided 8 medium garlic cloves, finely chopped 1 small red onion, sliced 1/4 inch thick 1 bunch watercress, stemmed INSTRUCTIONS In a medium bowl, combine the beef, 2...
Milk Street Cake and Scones (Ep 423) | WSKG
Heat the oven to 375°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. In a small microwave-safe bowl, stir together the currants and 2 tablespoons water. Microwave uncovered on high until warm and plump, about 30 seconds; set aside. In a medium bowl, toss the kale and lemon juice; set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pepper.
Milk Street Italian the Right Way (Ep 303) | WSKG
INGREDIENTS 3 tablespoons extra-virgin olive oil, divided 3 ounces thinly sliced pancetta, finely chopped 10 medium garlic cloves, thinly sliced 1/2 teaspoon red pepper flakes 3/4 cup dry white wine 14 1/2-ounce can whole peeled tomatoes, drained, juices reserved, tomatoes crushed by hand into small pieces 1-ounce chunk pecorino Romano cheese, plus more finely grated, to serve Kosher salt and ground black pepper 12 ounces spaghetti INSTRUCTIONS In a 12-inch skillet over medium, heat 1...
Milk Street The Joy of Cooking Lebanon (Ep 302) | WSKG
INGREDIENTS 241 grams (1 3/4 cups) bread flour, plus more for dusting 1 1/2 teaspoons instant yeast 1 3/4 teaspoons kosher salt 3/4 cup plain whole-milk Greek-style yogurt 1 tablespoon honey INSTRUCTIONS In a food processor, combine the flour, yeast and salt, then process until combined, about 5 seconds. Add the yogurt, honey and 1/4 cup water. Process until the mixture forms a ball, about 30 seconds; the dough should be tacky to the touch and should stick slightly to the sides of the bowl.
Milk Street The Oaxacan Kitchen (Ep 301) | WSKG
INGREDIENTS 5 to 6 pounds boneless pork butt, not trimmed, cut into 2-inch cubes 1 large yellow onion, halved and thinly sliced 10 medium garlic cloves, smashed and peeled 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons dried oregano 1/2 teaspoon dried thyme 1 teaspoon red pepper flakes Kosher salt and ground black pepper 1 cup grapeseed or other neutral oil INSTRUCTIONS Heat the oven to 325°F with a rack in the lower-middle position.
Milk Street Argentina Favorites (Ep 422) | WSKG
Set a wire rack in a rimmed baking sheet. In a small bowl, stir together 2 tablespoons salt, 1 tablespoon pepper, the nutmeg and sugar. Measure out and reserve 2 teaspoons of the seasoning mixture, then rub the remainder onto all sides of the steaks, pressing it into the meat. Place the steaks on the prepared rack and refrigerateuncovered for at least 1 hour or up to 24 hours. Heat the oven to 250°F with a rack in the middle position.
Milk Street The New American Bakery (Ep 421) | WSKG
Heat the oven to 325°F with a rack in the middle position. Mist a 9-by-2-inch round nonstick cake pan with cooking spray. In a medium bowl, whisk together the flour, ¾ teaspoon of the salt, the baking powder, baking soda and allspice. In a small bowl, whisk together the cornmeal, buttermilk and ricotta. In a nonstick 12-inch skillet over medium-high, combine 2 tablespoons of the butter, the brown sugar and the remaining ¼ teaspoon salt. Cook, stirring occasionally, until bubbling.
Milk Street Quick Pasta (Ep 420) | WSKG
In a 2-cup liquid measuring cup or medium bowl, whisk the eggs and yolks, ¾ cup water and 1 tablespoon of the oil. In a food processor, process the Parmesan chunks until finely ground, about 20 seconds. Add the panko, ¼ teaspoon of nutmeg, 1 teaspoon salt and ½ teaspoon pepper. Process until the mixture is powdery, about 30 seconds. With the machine running, add the egg mixture, then process until smooth, about 1 minute.
Milk Street Indian Classics at Home (Ep 419) | WSKG
In a large bowl, whisk together the yogurt, honey, paprika, cayenne, 3 tablespoons of the garam masala, 1 tablespoon of the cumin, 1 tablespoon of the ginger and 2 teaspoons salt. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 30 minutes or up to 1 hour. Heat the broiler with a rack about 6 inches from the broiler element. Line a rimmed baking sheet with foil, set a wire rack in the baking sheet and mist it with cooking spray.
Milk Street Meatballs and More (Ep 418) | WSKG
Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 tablespoons of the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and 1 teaspoon of the pepper flakes; cook, stirring, until fragrant, about 30 seconds.
Milk Street New Israeli Cuisine (Ep 417) | WSKG
In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant. Add the couscous and cook, stirring often, until it begins to brown. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute.
Cook’s Country Slow-Roasted Fresh Ham (Ep 1313) | WSKG
Use a turkey-size oven bag for this recipe. 1. Place ham flat side down on cutting board. Using sharp knife, remove skin, leaving 1/2- to 1/4-inch layer of fat intact. Cut 1-inch diagonal crosshatch pattern in fat, being careful not to cut into meat. Place ham on its side. Cut one 4-inch horizontal pocket about 2 inches deep in center of flat side of ham, being careful not to poke through opposite side. 2. Combine sugar, salt, rosemary, and thyme in bowl. Rub half of sugar mixture in ham pocket.
Milk Street Secret Italian Recipes (Ep 416) | WSKG
In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds. With the mixer on low, drizzle in the water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about 5 minutes. Turn off the mixer, cover the bowl and let stand for 10 minutes. Meanwhile, coat the bottom and sides of a large bowl with 2 tablespoons of oil; set aside.
Cook’s Country Triple-Chocolate Sticky Buns (Ep 1312) | WSKG
By Bailey Normann | 30 mins ago PHOTO CREDIT: STEVE KLISE Triple-Chocolate Sticky Buns Serves 12 To take sticky buns over the top, we added three types of chocolate: bittersweet and milk chocolate in the filling and cocoa powder in the sticky caramel topping.
Milk Street The Greek Kitchen (Ep 415) | WSKG
Heat the oven to 325°F with a rack in the middle position. Season the pork with salt and pepper and toss. In a large (at least 7-quart) Dutch oven over medium-high, heat the oil until barely smoking. Add a third of the pork in an even layer and cook without stirring until well browned, about 7 minutes. Using tongs, flip the pieces and cook without stirring until well browned on the second sides, about 5 minutes.
Cook’s Country Almond Boneless Chicken (Ep 1311) | WSKG
Use a Dutch oven that holds 6 quarts or more. Choose a mild lager or pilsner for this recipe. In addition to iceberg lettuce, this dish is usually served with rice. 1. FOR THE SAUCE: Dissolve cornstarch in water in small bowl and set aside. Combine broth, sherry, hoisin, soy sauce, and salt in small saucepan and bring to boil over medium-high heat. Whisk in reserved cornstarch mixture, return to boil, and cook until thickened, about 30 seconds.
Milk Street All-New Italian (Ep 414) | WSKG
Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl and season with the cloves, 1 tablespoon salt and 2 teaspoons pepper. In a large Dutch oven over low, cook the pancetta, stirring occasionally, until sizzling and the fat has begun to render, about 5 minutes. Increase the heat to medium-low and continue to cook, stirring occasionally, until the pieces begin to brown, another 7 minutes. Add the garlic, onion and fennel, then increase to medium.
Milk Street Vietnamese Every Day (Ep 413)
In a 12-inch skillet, combine the sugar and 2 tablespoons of the coconut water. Cook over medium-high, occasionally swirling the pan to help the sugar dissolve and to encourage even browning, until the caramel is mahogany in color and smokes lightly, 4 to 6 minutes. Remove the pan from the heat and add the fish sauce along with the remaining 2 tablespoons coconut water; the mixture will bubble vigorously and the caramel will harden in spots.
Milk Street Middle Eastern Favorites (Ep 412)
Inalargesaucepan,combine5cupswater,thechicken,1cupofthe choppedonions,thebayand1tablespoonsalt.Bringtoasimmerover medium-high,thenreducetolow,coverandcookatabaresimmer untilthethickestpartofthechickenreaches160°Fforbreastsor 175°Fforlegs/thighs,20to30minutes;flipthepiecesonceabout halfwaythrough. Using tongs, transfer the chicken to a large plate and let cool. Strain enough of the cooking liquid through a fine mesh strainer to yield 4 cups; discard the remainder or reserve for another use.
Milk Street Vegetable Makeovers (Ep 411)
1 teaspoon saffron threads 4 tablespoons (½ stick) salted butter 2 medium yellow onions, halved and thinly sliced Kosher salt and ground black pepper 2 cups basmati rice, rinsed and drained 2 teaspoons ground cumin 1¾ teaspoons ground cardamom 2 medium carrots, peeled and shredded on the large holes of a box grater (about 1 cup) 1 cup dried cranberries 1 teaspoon finely grated orange zest ½ cup shelled pistachios, chopped, divided INSTRUCTIONS In a microwave-safe bowl, combine the saffron...
Cook’s Country Pennsylvania Dutch Apple Pie (Ep 1310)
We prefer Golden Delicious or Gala apples here, but Fuji, Braeburn, or Granny Smith varieties also work well. You may substitute 1/2 cup of heavy cream for the melted ice cream, if desired. This pie is best when baked a day ahead of time and allowed to rest overnight. Serve with vanilla ice cream. 1. FOR THE CRUST: Combine water and sour cream in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds.
Milk Street Weeknight Mexican (Ep 410)
1½ pounds bone-in, skin-on chicken breasts 1 largewhiteonion,halvedandthinlysliced,divided 6mediumgarliccloves,minced,divided 2 mediumcarrots,peeledandthinlysliced 2bayleaves Kosher salt and ground black pepper 2 tablespoons neutral oil 1 teaspoon dried Mexican oregano (see note) ½ teaspoon ground cumin 1 bunchcilantro,chopped,stemsandleavesreservedseparately 2 chipotlechiliesinadobosauce,chopped,plus2teaspoonsadobosauce 1 pound ripe tomatoes, cored and roughly chopped ½ teaspoon packed light...
Cook’s Country One-Batch Fried Chicken (Ep 1309)
Use a Dutch oven that holds 6 quarts or more. To take the temperature of the chicken pieces, take them out of the oil and place them on a plate; this is the safest way and provides the most accurate reading. 1. FOR THE BRINE AND CHICKEN: Whisk buttermilk and salt in large bowl until salt is dissolved. Submerge chicken in buttermilk mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. 2.
Milk Street French Showstopper Desserts (Ep 409)
8 tablespoons (1 stick) salted butter, cut into 16 pieces, plus more for the pan 12 ounces bittersweet chocolate, finely chopped 4 ounces semi-sweet chocolate, finely chopped 1 large navel orange 160 grams (¾ cup) plus 70 grams (⅓ cup) white sugar ½ cup bourbon 3 tablespoons black peppercorns 2 tablespoons Angostura bitters 6 large eggs, beaten Whole-milk Greek yogurt, to serve INSTRUCTIONS Heat the oven to 275°F with a rack in the middle position.
Cook’s Country Cheesy Stuffed Shells (Ep 1308)
Shred the fontina on the large holes of a box grater. Be sure to use only open, unbroken shells. We developed this recipe using Barilla Jumbo Shells and were able to find at least 25 open shells in each 1-pound box we used. Pipe each shell only about three-quarters full on your first pass, and then divide the remaining filling evenly among the shells. 1. For the sauce: Heat oil in large saucepan over medium heat until shimmering.
Milk Street Lasagna Bolognese (Ep 408)
8.8-ounce package dried tagliatelle Kosher salt and ground black pepper 2 cups ragù Bolognese (recipe below) Extra-virgin olive oil, to serve (optional) Finely grated Parmesan cheese, to serve INSTRUCTIONS In a large pot, bring 3 quarts of water to a boil. Add 1 tablespoon salt and the pasta, then cook, stirring occasionally, until just shy of al dente. Reserve ½ cup of the cooking water, then drain. In the same pot over medium, bring the ragù to a simmer, stirring occasionally.
Cook's Country Greek Chicken (Ep 1307)
By Bailey Normann | 6 mins ago Greek Chicken SERVES 4 We found inspiration for this super flavorful Greek chicken at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef’s Greek heritage and Alabama upbringing. The chicken there is tender and juicy, marinated and roasted to perfection and flavored with tons of herbs and lemon.
Cook's Country Greek Chicken (Ep 1307)
By Bailey Normann | October 29, 2020 Greek Chicken SERVES 4 We found inspiration for this super flavorful Greek chicken at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef’s Greek heritage and Alabama upbringing. The chicken there is tender and juicy, marinated and roasted to perfection and flavored with tons of herbs and lemon.
Milk Street Entertaining Favorites (EP 407)
3 tablespoons finely chopped fresh dill, plus more to serve Kosher salt and ground black pepper 2-pound skin-on center-cut side of salmon (see note), pin bones removed 2 tablespoons grapeseed or other neutral oil Lemon wedges, to serve Quick-pickled cucumbers, to serve INSTRUCTIONS Line a rimmed baking sheet with kitchen parchment. In a small bowl, combine the dill and 2 tablespoons salt, then rub the mixture with your fingers to break down the dill.
Cook's Country Croque Monsieur (Ep 1306) | WSKG
By Bailey Normann | 10 mins ago Croque Monsieur SERVES 4 We were looking for a truly impressive version of this French bistro favorite—one with crisp, buttered bread; salty-sweet ham; a creamy white sauce; and plenty of nutty Gruyère cheese. We chose to amp up the béchamel sauce called for in traditional recipes by adding some Gruyère and Parmesan cheeses.
Cook's Country Croque Monsieur (Ep 1306) | WSKG
By Bailey Normann | October 22, 2020 Croque Monsieur SERVES 4 We were looking for a truly impressive version of this French bistro favorite—one with crisp, buttered bread; salty-sweet ham; a creamy white sauce; and plenty of nutty Gruyère cheese. We chose to amp up the béchamel sauce called for in traditional recipes by adding some Gruyère and Parmesan cheeses.
Chasing the Dream Lunch & Learn
WSKG thanks our sponsors... WSKG (https://wskg.org/uncategorized/chasing-the-dream-lunch-learn/) Listen Live - WSKG Trusted News, Thoughtful Conversations Listen Live - WSKG Classical Music and More Chasing the Dream Lunch & Learn Chasing the Dream: Social Determinants of Health Lunch & Learn Thursday, November 12 at 12:00pm Grab your lunch and join WSKG for a discussion on social determinants of health.
Milk Street Bakes! (Ep 406)
6 large eggs 1 cup crème fraîche 1½ cups heavy cream ⅛ teaspoon cayenne pepper ⅛ teaspoon grated nutmeg Kosher salt and ground black pepper 2 tablespoons salted butter 1 medium yellow onion, finely chopped 12 ounces cremini mushrooms, trimmed, halved and thinly sliced ½ cup dry white wine All-purpose flour, for dusting Pastry for deep-dish quiche, shaped into a disk and chilled (recipe follows; see note for using purchased dough) 6 ounces sliced Canadian bacon, cut into ¼-inch pieces 2...
Cook's Country Shrimp Tacos (Ep 1305)
By Bailey Normann | 15 mins ago Shrimp Tacos SERVES 4 to 6 We were inspired by a brilliant taco-shop recipe for shrimp tacos that combined the best characteristics of a taco and a quesadilla, boasting crisped corn tortillas, gooey melted cheese, and a fiesta of saucy shrimp, shredded lettuce, diced avocado, and chopped fresh cilantro. To achieve results this good without any risky, time-consuming stovetop batch cooking, we turned to the oven.
Milk Street Best European Desserts (Ep 405)
130 grams (1 cup) all-purpose flour, plus more for the pan 1½ teaspoons baking powder 214 grams (1 cup) white sugar, plus 2 tablespoons for the sprinkling 4 ounces almond paste, broken into rough ½-inch pieces ½ teaspoon kosher salt 8 tablespoons (1 stick) salted butter, cool room temperature 3 large eggs, room temperature 2 teaspoons vanilla extract 2 small Granny Smith apples (about 12 ounces total), peeled, cored and halved lengthwise Powdered sugar, to serve INSTRUCTIONS Heat the oven to...
Chasing the Dream, Season 3: Ep 2
By Bailey Normann | 3 mins ago CLICK HERE TO WATCH FULL EPISODE Chasing the Dream: The Arts in Our Community We take a look into Community Arts of Elmira and their public art initiative, Elmira Infinite Canvas. Dr. Connie Sullivan-Blum, Executive Director of The ARTS Council of the Southern Finger Lakes comes to the studio for a conversation about how the arts impact our local economy and we hear from a local artist chasing her dream.
Cook’s Country Grilled Jerk Chicken (Ep 1304)
4 scallions ¼ cup vegetable oil ¼ cup soy sauce 2 tablespoons cider vinegar 2 tablespoons packed brown sugar 1 – 2 habanero chiles, stemmed 10 sprigs fresh thyme 5 garlic cloves, peeled 2 ½ teaspoons ground allspice 1 ½ teaspoons table salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed Lime wedges INSTRUCTIONS 1.
Milk Street Everyday Middle Eastern Cooking (Ep 404)
2 cups basmati rice Kosher salt and ground black pepper 1½ pounds bone-in, skin-on chicken thighs, trimmed 4 tablespoons extra-virgin olive oil, divided ⅓ cup slivered almonds 8 ounces cauliflower florets (1-inch pieces) 8 medium garlic cloves, chopped 4 tablespoons (½ stick) salted butter, melted 4 teaspoons ground cumin 1 tablespoon ground allspice 2 teaspoons ground turmeric 1 teaspoon grated nutmeg 8 ounces eggplant (½ medium), sliced into ¼-inch-thick rounds 1 quart low-sodium chicken...
Cook’s Country Adjaruli Khachapuri (Ep 1303)
INGREDIENTS 1 ¾ cups (8¾ ounces) all-purpose flour 1 ½ teaspoons sugar 1 teaspoon instant or rapid-rise yeast ¾ teaspoon table salt ½ cup plus 2 tablespoons cold water 1 tablespoon extra-virgin olive oil 6 ounces whole-milk mozzarella cheese, shredded (1½ cups) 6 ounces feta cheese, crumbled (1½ cups) 1 large egg yolk 1 tablespoon unsalted butter INSTRUCTIONS 1.Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds.
Milk Street From Spain with Love (Ep 403)
2 teaspoons sweet paprika 1½ teaspoons smoked paprika, divided Kosher salt and ground black pepper 1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces and patted dry 4 tablespoons extra-virgin olive oil, divided 15½-ounce can cannellini beans, rinsed and drained 1 pint grape or cherry tomatoes, halved 1 tablespoon tomato paste 6 medium garlic cloves, minced ½ cup dry sherry 3 cups low-sodium chicken broth 4 bay leaves 2 teaspoons minced fresh rosemary ½ teaspoon saffron...
Cook’s Country Grilled Flank Steak with Basil Dressing (Ep 1302)
INGREDIENTS Steak 1 (2-pound) flank steak, trimmed 2 teaspoons sugar ½ teaspoon salt ½ teaspoon pepper Basil Dressing ¼ cup extra-virgin olive oil ¼ cup chopped fresh basil 1 shallot, minced 2 tablespoons red wine vinegar 2 teaspoons lemon juice 1 teaspoon honey 1 garlic clove, minced ½ teaspoon red pepper flakes ½ teaspoon salt ¼ teaspoon pepper INSTRUCTIONS 1. For the steak: Pat steak dry with paper towels and sprinkle with sugar, salt, and pepper.
Milk Street Mexican Favorites (Ep 402)
INGREDIENTS For the beans: 1 pounddriedranberrybeans(seenote),pickedoverandrinsed Koshersaltandgroundblackpepper 2 tablespoonslardorneutraloil 1mediumwhiteonion,chopped 2 medium garlic cloves, thinly sliced 1 bunchcilantro,stemsfinelychopped,leavesroughlychopped,reservedseparately 1½ quarts low-sodium chicken broth, pork broth (recipe follows; optional) or water For the sofrito: 2 tablespoonslardorneutraloil 1largewhiteonion,chopped Kosher salt and ground black pepper 4 medium garlic cloves,...
Cook’s Country Monterey Bay Cioppino (Ep 1301)
INGREDIENTS Marinara 3 tablespoons extra-virgin olive oil 1 large onion, halved and sliced thin 3 garlic cloves, sliced thin ¾ teaspoon salt 1 (15-ounce) can tomato sauce 1 cup canned tomato puree ½ cup chopped fresh basil 1 tablespoon packed light brown sugar 1 ½ teaspoons Worcestershire sauce ¼ teaspoon ground cinnamon Cioppino 1 ½ pounds skinless sea bass fillets, 1 to 1 1/2 inches thick, cut into 1 1/2-inch pieces 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and...
Milk Street Weeknight Italian (Ep 401)
INGREDIENTS 1 pound zucchini 12 ounces short, curly pasta, such as cavatappi or gemelli Kosher salt and ground black pepper ½ teaspoon saffron threads 3 ounces pancetta, finely chopped 1 medium garlic clove, smashed and peeled ½ cup half-and-half 1 ounce Parmesan cheese, shaved with a vegetable peeler INSTRUCTIONS Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Slice each half lengthwise about ¼ inch thick, then cut the strips crosswise into 1-inch sections.
Chasing the Dream, Season 3: Ep 1
Chasing the Dream: Education in the Age of COVID-19 In the premiere episode of Season 3 of Chasing the Dream, we look into local school districts’ response to the COVID-19 crisis and the unique challenges faced by rural schools. Host Natasha Thompson, President & CEO of the Food Bank of the Southern Tier, has a conversation with Dr. Patricia Follette, Superintendent of the Whitney Point Central School District.
America’s Test Kitchen Smoky Pulled Pork on a Gas Grill (Ep 2026)
INGREDIENTS Pork 2teaspoons paprika 2teaspoons packed light brown sugar 1(5-pound) boneless pork butt roast, trimmed 9½ounces wood chips (4 cups) 2(9-inch) disposable aluminum pie plates 1(13 by 9-inch) disposable aluminum roasting pan Kosher salt and pepper Vinegar Sauce 2cups cider vinegar 2tablespoons ketchup 2teaspoons packed light brown sugar 1teaspoon red pepper flakes 1teaspoon kosher salt INSTRUCTIONS 1.
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