Streams

Inspiration for Weeknight Dinners

Tuesday, February 25, 2014

Two home cooks, Kathy Brennan and Caroline Campion, draw upon two decades of trial and error in their own kitchens and alongside professional chefs to share tried-and-true recipes for weeknight meals, and the secret to happiness at home. They’re the authors of the cookbook Keepers.

Guests:

Kathy Brennan and Caroline Campion

Comments [8]

Dorothy from Manhattan

I'm not having any trouble getting fresh veggies -- I just visited the "guy on the corner" where I bought zucchini (3/$1), red grapes, bananas, asparagus. In my refrig I have eggplant (ratatouille is planned), broccoli, cauliflower, oranges,apples and pears. On the counter I have pretty good (considering the time of year) plum tomatoes (Trader Joe's).

Feb. 25 2014 12:55 PM
Michael from The Bronx

Sorry I called you Brian Lenny—I think I was nervous!
Here's the app I was talking about: http://paprikaapp.com/
It keeps recipes and meal planning in sync over the web so you can easily share with family, etc and keep everyone in the loop

Feb. 25 2014 12:50 PM
Daniel from Greenwich Village

any recommendations for a gluten-free substitute for puff pastry?

Feb. 25 2014 12:42 PM
Peg

Oven cooking is the most expensive way to cook. You'll be amazed at the reduction in your energy bill when you limit using the oven.

Feb. 25 2014 12:41 PM
sarah from Westchester

We sit down on a Sunday and plan the weekly menu but what really helps is involving the kids in the menu process. This avoids that bad feeling when your kids reject a meal you worked so hard to prepare - hey YOU GUY decided so sit down and EAT!

Feb. 25 2014 12:23 PM
janny1006 from jersey city

Love these tips. My favorite thing to do is to make a pot of sauce, and use it for 3-plus meals: pasta one nite, topping homemade pizzas the next, and finishing it up by adding chicken stock, beans and tiny macaroni for pasta fagioli.

Feb. 25 2014 12:20 PM
janny1006 from jersey city

Love these tips. My favorite thing to do is to make a pot of sauce, and use it for 3-plus meals: pasta one nite, topping homemade pizzas the next, and finishing it up by adding chicken stock, beans and tiny macaroni for pasta fagioli.

Feb. 25 2014 12:20 PM
P P from brooklyn

i never put salt in the water for pasta. It tastes fine; i get compliments, in fact. Add the seasoning (still no salt) to the sauce. We have too much salt in foods anyway. I can't believe she's promoting so much salt. Who is this person? Why is she the one talking about this? Get a real chef please.

Feb. 25 2014 12:17 PM

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