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Segment 1: Rye's Megan Garrelts is a semi-finalist for a James Beard Award for Outstanding Pastry Chef. 

While some pastry chefs make a name for themselves for crazy concoctions, a significant portion of Garrelts' success is the result of elevating standbys like pies and cinnamon rolls.

There are a lot of options for Asian cuisine in Kansas City: banh mi sandwiches, tasty curries, Thai noodles, ramen, hot pot, fried rice, shrimp and sweet potatoes, fresh sushi. And that's just a taste! Our food critics share their recommendations for the best Asian dishes in town. Plus, we get some advice on cooking Thai food at home from someone who grew up with it.

  • Pete Dulin, freelance food writer and author of KC Ale Trail
  • Bonjwing Lee, food photographer and blogger, The Ulterior Epicure
  • Danielle Lehman, Open Belly KC

Segment 1: Kansas City's transportation stories to watch in 2020

A preview of the transportation issues KCUR will be following this year included the Kansas City, Missouri streetcar, free bus rides for those in the city, equity and mobility in the single-terminal KCI project and that futuristic 30-minute ride from Kansas City to St. Louis via the Hyperloop.

Noah Taborda / KBIA

“There is no real bad duck,” says Charles D’Ablaing, the chef and owner of Brookside Poultry Co. “But there is really good duck.”

D’Ablaing is among several Kansas City chefs using fun and unique duck preparation to steal the show this Thanksgiving.

Paul Brissman

Antoni Porowski, the food guy on the Netflix series "Queer Eye," is back in Kansas City for the release of his book “Antoni in the Kitchen.”

Similar to the food gospel Porowski espouses on the TV show — teaching guests to cook dishes that are both manageable and delicious — his cookbook may seem high-brow at first glance, but it's definitely geared to the average cook.

Segment 1: Emily Kate’s and gluten-free cuisine

Producer Coy Dugger takes us behind the scenes at Emily Kate’s bakery, which specializes in gluten-free baking. We also hear from Janet Smith who offers tips and tricks for the at-home baker interested in creating gluten-free delights.

Sharice Davids campaign

Segment 1: Women have made strides as candidates, but are still looking to break through as campaign managers and advisors. 

Some have called 2018 another "Year of the Woman" in politics — but not everyone. A record number of women were elected to the U.S. House of Representatives, but many had to fight to be taken seriously as candidates. Today we discussed the accomplishments and future goals for women in politics.

Segment 1: Kansas City Ballet's first black Sugar Plum Fairy.

Ballerina Whitney Huell is making history as the first African-American woman to play the Sugar Plum Fairy in the Kansas City Ballet's version of The Nutcracker. We talk with her about her career and what it means to have dancers of color on the stage in lead roles.

  • Whitney Huell, ballerina, Kansas City Ballet

Segment 2, beginning at 17:50: Checking in with a new app to connect people with black-owned businesses.

Succotash / Facebook

Kansas City chef Beth Barden just finished a job she never anticipated having: food-stylist for the new coffee table book "Queer Eye: Love Yourself, Love Your Life."

Like the "Queer Eye" television show, which recently wrapped filming its third season in Kansas City, the book is full of lifestyle advice, with pearls of widsom ranging from how to select the right cut of denim to what your go-to meal says about you.  

Segment 1: Summer may be close to ending, but canning season is just getting started.

From jams to mustards to pickles, we'll hear how a husband and wife took an interest in canning and turned it into a business.

Segment 2, beginning at 16:09: The food critics share their favorite sandwiches in town.

Segment 1: The family that rocks together, stays together.

Radkey is a band of three homeschooled brothers hailing from St. Joseph, Missouri. The band shares how their upbringing shaped the shreads, riffs and kicks of their rock n' roll style.

Seg. 1: How to cut vegetables.

At the Overland Park Farmers' Market, after you buy your vegetables and fruit, you can get them chopped up by a professional ... for free. The Vegetable Butcher stops by with some tips on how to cut produce.

Seg. 2, beginning at 16:02: The best meat-free dishes in town.

Segment 1: How to grill sausages and burgers.

It's almost Memorial Day weekend, and many Kansas Citians will be pulling out the grill for backyard cookouts. The owner of a butcher shop/restaurant shares his tips on the best way to cook sausages and burgers on the grill. Plus, a local chef on how he went from cooking in fine dining restaurants to opening a fried chicken joint.

Seg. 1: Gifted Education. Seg. 2: Mark Bittman

May 15, 2018

Segment 1: The ins and outs of gifted education.

 What does "gifted student" really mean? We learn about the challenges, benefits and pitfalls of keeping fast learners engaged.

  • Carmen Hubbard, gifted resource teacher, Kansas City Public Schools
  • Rita Barger, professor, UMKC School of Education

Segment 2, beginning at 25:59: cookbook author and journalist Mark Bittman shares tips on grilling.

Segment 1: How to prepare trout.

Chef Martin Heuser is a fan of trout; he grew up fishing and eating it in Germany and Austria. Plus, it's the only dish on his menu that hasn't changed since he opened his restaurant six years ago. Now that it's trout season, he tells us why it's so versatile, and he shares tips on how to cook it at home.

  • Martin Heuser, chef/owner, Affäre

Segment 2, beginning at 10:44: Noodle dishes in Kansas City.

Segment 1: The state of water in Kansas.

About three years ago, there were major concerns for the future of water in Kansas. Now that a few years have passed, what does the availability of water look like today? 

Elle Moxley / KCUR 89.3

U.S. Secretary of Education Betsy DeVos’ stop at a tiny private school in Kansas City’s Waldo neighborhood earlier this year became a flashpoint in a national conversation about transgender rights.

The education department’s rollback of Obama-era protections for transgender students quickly overshadowed DeVos’ purported reasons for visiting Kansas City Academy – an innovative fine arts curriculum and farm-to-table culinary program.

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:

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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.

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