Food On The Radio

01/01/2025

One of our trivia questions on today's show. Do you know what this is?

01/01/2025

Today-what Adam made this week-well sort of:
https://provincetownindependent.org/food-drink/recipe-box/2024/12/25/a-new-years-tradition-based-on-an-old-world-confection/

01/01/2025

Also from Jan 1 show-drinkable mayo. Gross, right????!!!!https://www.foodandwine.com/nomu-mayo-drinkable-mayonnaise-8757564

Send a message to learn more

01/01/2025

As discussed on today's show-regretfully-menorah "salad"

19/12/2024

I didn't mention this on show, but I did have a best food on trip dish for 2024. It was this pizza in Rome. Better than any I had in Naples. Also in Rome, the baby squid pasta dish.

19/12/2024

Top 3 dishes of 2024:
Grilled Wellfeet Oysters, Grilled Endives, Pork Chops with Adam's secret "rub."

19/12/2024

From Wednesday's show, my "Thanksgving for one"

19/12/2024

The Carne de Porco Alentejana, from O Dinis is East Providence. One of my top restaurant dishes of 2024.

19/12/2024

A litte late. As discussed in yesterday's show-this my reverse-engineered pasta with sausage and burst tomatoes from La Rosa's in Andover.

07/11/2024

As discussed on yesterday's show, Adam at Oyster Fest

07/11/2024

Although Adam makes Beef stew without 1 specific recipe, here's a great one that we highly recommend. It's from NY Times.
Molly O'Neill's Old-Fashioned Beef Stew

INGREDIENTS

Yield: 4 servings

¼ cup all-purpose flour ¼ teaspoon freshly ground pepper

1 pound beef stewing meat, trimmed and cut into inch cubes

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3½ cups beef broth, homemade or low-sodium

PREPARATION

https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew?q=beef%20stew

Page 1 of 2 Beef Stew

11/7/24, 10:43 AM

canned 2 bay leaves 1 medium onion, peeled and chopped 5 medium carrots, peeled and cut into ¼-inch rounds 2 large baking potatoes, peeled and cut into ¾-inch cubes 2 teaspoons salt

Step 1

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Step 2

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Step 3

Cover and cook, skimming broth from time to time, until

the beef is tender, about 1½ hours. Add the onions and Private Notes carrots and simmer, covered, for 10 minutes. Add the Leave a Private Note on this recipe and potatoes see it here. and simmer until vegetables are tender, about

30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

07/11/2024

From yesterday's show. My beef stew and the "no recipe kale and chicken soup"

16/10/2024

On today’s show-Adam’s roasted chicken Provençal and weird apple quick bread

18/09/2024

Tomorrow: What's a clafoutis? Adam's grilled oysters. Sara's jelly fail/fix.

23/08/2024

Light pre-tech on Sam’s Stage

16/08/2024

ONE WEEK FROM TODAY
https://www.castlehill.org/special-events/
18th Annual Provincetown Dance Festival

28/07/2024

https://www.provincetowndancefestival.com

Information about the Provincetown Dance Festival

25/07/2024

18th Annual Provincetown Dance Festival