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food

Seasonal Ingredients And How To Use Them

May 19, 2016

As local produce makes its way into stores and farmers markets, Here & Now resident chef Kathy Gunst wants to know: What’s in season?  She brings us ingredients and recipes from Arizona, Illinois, Washington, and her home state of Maine.

See more recipes and cooking segments with Kathy Gunst

Beautifully lit, perfectly styled food photography is everywhere — in magazines, food blogs, and even Instagram, where your 10-year-old cousin is already expert at using natural light to make mom's cooking look delicious. These images are usually carefully curated to project an image of an idealized existence where the chicken never burns and everyone is always smiling, perfectly coiffed round the table.

Here & Now resident chef Kathy Gunst says pancakes aren’t just for weekend brunches. Lemon-ricotta pancakes and buttermilk-walnut pancakes can be mixed the night before and cooked up quickly the following morning. Savory pancakes with cheese and herbs can be a side dish or a light lunch.

The Winter Fancy Food Show was held recently in San Francisco. Here & Now resident chef Kathy Gunst checked it out and tells host Jeremy Hobson that healthy snacks seem to be all the rage.

“Everybody tries to say ‘less fat, no gluten, no GMO, no junk’ – I mean these buzz words are all over these packaged foods,” she said.

Gunst sent Hobson a sampling of baked popcorn, lentil and cassava chips and even bugs flavored with chili and lime, and chocolate.

Farm to fork: Uncovering hazards in our food systems

Dec 6, 2015
illustration of farm worker
Allison McCartney / Reveal

Reveal looks at the complicated networks of labor, trade and regulation that carry meat, produce and other products to our tables.

We’ll upend your ideas about what kind of chicken is most susceptible to salmonella, unveil the secret history of pesticides that fuel the modern strawberry industry and look at a workers movement in Florida that’s transformed the tomato-picking business from the ground up.

The fowl business of salmonella

[Youtube]

If you’re looking for gifts this holiday season that have a personal touch but don’t cost an arm and a leg, Here & Now resident chef Kathy Gunst suggests making your own food gifts. It can be easier than you think.

“There’re a lot of people thinking ‘I don’t have time to cook for my family, how can I make food gifts?’ But these are super-quick ideas, some of them I’ve been doing for 30 years and some of them are are brand new,” she told Jeremy Hobson.

Mushroom Recipes For Fall

Oct 22, 2015

It’s fall, and mushrooms are sprouting up in many wooded areas around the country. Here & Now resident chef Kathy Gunst warns: don’t go foraging without an expert! But do look for them at your local farmer’s market or supermarket.

Shrubs are becoming trendy. The vinegar and fruit syrup can be made into a refreshing drink or, with the addition of alcohol, an out-of-the box cocktail.

Here & Now resident chef Kathy Gunst has been making her own shrubs with various fruits and vinegars and brings four for host Robin Young to sample: Shiso-Plum Shrub, Blueberry Red Wine Shrub, Caramelized Apple Shrub and Concord Grape and Balsamic Vinegar Shrub.

Sweet And Savory Watermelon

Jul 2, 2015

A big slice of juicy sweet watermelon is a great way to wrap up a Fourth of July cookout. But Here & Now resident chef Kathy Gunst has been experimenting with other uses for the summertime staple and has discovered how well watermelon goes with savory foods. She shares these five recipes:

Panera Bread announced this week that it will stop using a number of artificial ingredients in its foods. John Coupland, a professor of food science at Penn State University, talks with Here & Now’s Meghna Chakrabarti about what these additives are, and why more and more companies have been making moves to eliminate them in foods.

Interview Highlights: John Coupland

On whether these changes will make Panera’s food healthier

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