All Posts including “grilling”

July 4th grill recipe combines everything good about baked potatoes and potato skins

I love baked potatoes. I love potato skins. I just don’t love the time it takes to make them when grilling. So my friends and I, while sitting around after a day of grilling, tried to come up with a recipe that would give us what we wanted without the hassle. I don’t drink and they do so as the beer flowed so did the ideas.

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{name} Posted by James Sechrengost on 07/03, 2014 at 08:11 AM

Comments (0) | Permalink | Tags: recipe | potatoes | grilling |

Tasting spring with grilled chicken with lemon-garlic arugula

Well, what do you know. During the last several days the weather finally began to resemble spring after what was a pretty cold March, followed by a chilly start to April. Yesterday was especially nice and really got me thinking spring, a time of year that I just plain love.

There are two local-food related things that I love about spring time—the first fresh greens of the year and breaking out the grill. While a spring greens salad with a grill burger made from local beef is a nice way to kick off the spring season, I decided yesterday to try to combine greens and grilled meat in one dish.

Continue Reading: Tasting spring with grilled chicken with lemon-garlic arugula

{name} Posted by Jamie Oberdick on 04/08, 2013 at 10:00 AM

Comments (0) | Permalink | Tags: spring | grilling | chickenbreast | arugula |

Fire up the Grill

What are you grilling this Memorial Day weekend? Fire up the grill and try one of these summertime recipes!

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{name} Posted by Emily Wiley on 05/25, 2012 at 08:01 PM

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Caveman Steaks

Until a few months ago, I had never heard of Caveman Steaks, but then Grillmaster Steven Raichlen entered my life. He is the subject of the PBS cooking series Primal Grill and is the author of The Barbecue Bible and Planet Barbecue, and he was also the guest chef at WPSU-TV’s annual Connoisseur’s Dinner. During his visit, the station hosted a cooking demonstration for donors and friends at our studios.

Steven is a great guy—very knowledgeable and capable, yet very low-key. The featured course, to be prepared outdoors on a cold February day, was his signature dish. The process is so simple and so primitive as to be almost disarming, yet the result is to die for.

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{name} Posted by Sam Komlenic on 05/24, 2011 at 01:08 PM

Comments (0) | Permalink | Tags: grilling | meat |

Steven Raichlen Grills in the State College Snow

Grill master Steven Raichlen left behind sunny Miami on Saturday for cold, windy, snowy State College. But he made the trip for a very worthy cause. The star of PBS’s Primal Grill and Barbecue University hosted WPSU’s 19th annual Connoisseur’s Dinner and Auction.

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{name} Posted by Emily Wiley on 02/15, 2011 at 05:06 PM

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A Local Event with Worldly Barbecue

Steven Raichlen has traveled and tasted his way along the world’s barbecue trail—from slow roasted brisket in Texas and whole roasted lamb in Argentina to ginger-turmeric prawns in Malaysia and kangaroo kebabs in Australia.

Raichlen is the foremost authority on grilling, and he’s bringing his love for live fire to WPSU’s 19th Annual Connoisseur’s Dinner on February 12, 2011. Guests will enjoy some of the world’s most authentic and flavorful recipes right off the grill while supporting their favorite public broadcasting station.

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{name} Posted by Emily Wiley on 09/08, 2010 at 11:02 AM

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Food Stories from NPR
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Saffron, vanilla, palm oil, cacao and cottonseed oil are still picked by hand in some parts of the world. Sometimes that manual labor shows up in the price of the food; sometimes it doesn't.

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David Greene swaps recipes for cooking in a mug with Joe Yonan, author of the "Cooking for One" column for The Washington Post. (This piece initially aired on Feb. 25, 2013 on Morning Edition.)

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