cooking

Tiffany Matson / James Beard Foundation

When Beck Weathers' climbing group joined other expeditions summiting Mount Everest in May of 1996, no one knew eight mountaineers would not return. Today, we speak with Weathers about his survival story, and learn about an opera depicting the deadly climb. Then, we catch up with three Kansas City chefs lending their prowess to a high-profile culinary event hosted by the James Beard Foundation.

Danie Alexander / KCUR 89.3

Summer is just about over and seasonal crops like zucchini, tomatoes and peppers are ripe for the picking. Today, Flint Hills resident and friend of the show Cindy Hoedel bravely attempts to teach host Steve Kraske the tricks and skills for cooking a proper ratatouille — without burning down the house! Then, we get an update on her life in the rural Flint Hills.

Oven-Roasted Ratatouille

Serves 8-10

Roasted vegetables:

Luke X. Martin / KCUR 89.3

Fourth of July is an especially big day for the grill. Steaks, sausages, and burgers are de rigueur, so we're trying something a little off the beaten path this time around. Today, Karen Adler and Judith Fertig, self-proclaimed BBQ queens, offer up some unique recipes, including veggie sliders with herbed cream cheese, grilled lemon whiskey sours and more!

Lara604 / Flickr -- CC

In this encore presentation: A visit to Nazareth Sweets, which is in a part of Lenexa that's becoming a "Middle Eastern strip," and a culinary instructor talks about a beloved Syrian dish that she grew up eating.

Then, the Food Critics search out the best Middle Eastern food in and around KC.

Guests:

Nic McPhee / Flickr - CC

For parents who have a picky eater in the house, mealtime can feel like a battle. Today, we get tips from health professionals — and from listeners with front-line experience — for encouraging good routines in the kitchen and at the table. We'll also explore ways to get your kids interested and involved in preparing the food they eat.

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A visit to Nazareth Sweets, which is in a part of Lenexa that's becoming a "Middle Eastern strip," and a culinary instructor talks about a beloved Syrian dish that she grew up eating.

Then, the Food Critics search out the best Middle Eastern food in and around KC.

Guests:

www.foodnetwork.com

As a contestant on the Food Network's “Cutthroat Kitchen: Tournament of Terror,” local chef Janet Ross had to cook with tools that wouldn’t be out of place in a horror movie.

“The dishes themselves you think, ‘Well, no problem.’ But it’s a problem if you’re wearing claws that are barely sharp enough to cut and totally curved to where you are just ripping at food,” she told host Gina Kaufmann on KCUR’s Central Standard.

Paul Andrews/paulandrewsphotography.com

For the past six years, Jyoti Mukharji has opened her home kitchen to teach Kansas Citians about Indian cuisine.

But to her fans, her classes are more than just about cooking. Mukharji peppers her talk with personal stories and health tips, then the class ends in a dinner party around her dining room table.

As sous chef at Café Sebastienne, Janet Ross prepares ruby trout with a root vegetable hash. As a contestant on Cutthroat Kitchen: Tournament of Terror, she uses murder weapons to prepare Halloween-themed meals like liver and brains. How does she transition between the two? 

Paul Andrews / http://paulandrewsphotography.com/

For the past six years, Jyoti Mukharji has opened her home kitchen to teach Kansas Citians about Indian cooking.

But to her fans, her classes are more than just about learning how to cook; she shares health tips and personal stories ... such as how she defied expectations on arranged marriage and on going to med school.

Guest:

  • Jyoti Mukharji, local culinary instructor

From sushi to paella, rice is a staple in many different cultures. Closer to home, we'll hear about growing rice in Missouri, plus how one local chef buys and prepares it. Then, our Food Critics uncover the best rice dishes in and around Kansas City.

Guests:

Kathey Lee, owner of jam company Modern Gingham, fills jars at her shared kitchen in Denver.
Luke Runyon / Harvest Public Media

The hardest part of starting a new food business should be in perfecting the secret recipe. For many entrepreneurial cooks though, the tough times come when searching for a space to legally make and sell their food.

Commercial kitchen space, with stainless steel counters, industrial appliances meeting food safety regulations and appropriately-sized sinks, can be hard to come by and expensive to build. One tech startup is trying to fix that, using the same sharing economy concepts as travel titans Uber and Airbnb.

The Rising Energy Costs Of Convenience In The Kitchen

Jan 21, 2016
Leigh Paterson / For Harvest Public Media

To make or not to make a homemade pie?  That is a classic holiday dilemma. Do you take the easy way out and buy a fairly decent frozen pie, or do you risk making your own, resulting in a potentially burnt and lumpy version?

While there is something special about that homemade option, every cook knows that it takes a lot of your own time and energy.

Peggy Lowe / Harvest Public Media

This post was originally posted in November, 2015.

Move over turkey. Step aside stuffing.

Green Bean Casserole, an iconic Thanksgiving dish, turns 60 years old this year and it’s as popular as ever.

Love it or loathe it, the classic Midwestern casserole has come to mean more than just a mashup of processed food sitting next to the mashed potatoes.

While most TV chefs are teaching quick and easy recipes, writer Cindy Hoedel wants to slow down. In her latest venture, Hoedel steps in front of the camera to cook without recipes from her Flint Hills kitchen.

We wanted to see the sausage being made. A trip to The Store, a lesson in seasoning, and our critics' recommendations for the best sausage in town. 

Guests:

Eleanor Klibanoff / KCUR

Tucked up on a hill in Kansas City's historic Westside neighborhood, Novel looks more like a house than a restaurant. But, very few of the dishes on the menu will remind you of mama’s home cooking — at least at first glance.

Chef and owner Ryan Brazeal serves a lot of offal, which, despite it's pronunciation, is not a judgment on his cooking.

 

Creative Commons, Wikimedia

Some like it hot, and some just can't resist a challenge. We start our exploration of spice in Kansas City by subjecting our intern and food critic to the Thai Hot Challenge at the Thai Place. Then, an Indian cooking instructor shares insights into the techniques, philosophies and health properties of spice.

For adults with special needs, living independently is a challenge. On this edition of Up To Date, Steve Kraske speaks with the director of a local organization dedicated to helping adults with developmental disabilities live on their own. Also joining the conversation is the author of a cookbook specially designed for their needs.

Guests:

Kate Hiscock / Flickr, Creative Commons

With eaters taking an interest in food extending beyond recipes, food writing is gaining a voracious audience. Food can be a character, or a source of potent metaphor. It can also tell us something important about ourselves and our society. Kansas City experts offer insights and recommendations.

Guests and their recommendations:

Cat Neville, founder, Feast Magazine

Sean Powers / Harvest Public Media

With farm to table restaurants springing up left and right, cooks are having to go beyond the grocery store. That’s why about a dozen chefs from Chicago and central Illinois recently gathered for a two-day crash course on where their food comes from – the farm.

SuzetteSuzette / Flickr-CC

Most of us have a spice rack with lots of different choices in it, but if you’re not a gourmet chef, you might not know which herbs and spices pair the best with different meats and veggies. Then there's the ones with fancy packaging sold fresh at the store-- are they really that much better than your cupboard’s dry goods? 

On Friday's Up to Date, we delve into the pungent world of herbs and spices to see which can survive and thrive in your own Kansas or Missouri backyard and what's worth the splurge on aisle two.

After 7 Nominations, Local Chef Wins Award

May 9, 2013
bluestemkc.com

After seven nominations, Bluestem's Chef Colby Garrelts took home the prize this week as Best Chef of the Midwest at the James Beard awards in New York City. 

Cooking With Fire, Water, Wind & Earth

Apr 28, 2013

Want to learn the secrets of a barbecue master or how the “fermentos” do their thing with cheese, beer and pickles? 

Spicing Up Your Passover

Mar 21, 2013
joannathan.com/rbarenblat

When you take bread off the table, what goes on yours? Award-winning cookbook author Joan Nathan has a few ideas.

'Last Bite' Cookbook Features Kansas City Chefs

Oct 31, 2012
Photography by Roy Inman. Book design by Eric Schotland.

In Kansas City, not only do we love to devour tasty dishes, we pay homage to the culinary folk who prepare them.

A Butcher Shop With A Garden

Aug 2, 2012
Tomeka Weatherspoon / KCUR

On this Thursday's Central Standard, a look at a new kind of butcher shop in the East Bottoms, offering whole-pig butchering classes, homemade chutneys, and locally sourced meats.

Recipes For A Heatwave

Jul 17, 2012
Shanita McAfee

On this Tuesday's Central Standard, a heat wave recipe exchange. Perfect ideas for those nights when stove is a four letter word.