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Great cooking starts with an onion

Kate-Winslow_seasoned.jpg
Guy Ambrosino
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Kate Winslow, author of Onions Etcetera.

This show originally aired on January 21, 2021

Ask any chef or home cook what ingredient they can’t live without, and we bet they’ll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world’s great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She’s an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven’t met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop’s notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup.

Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org.

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:

Featured Recipes:

Red Onion and Goat Cheese Galette
Grits with Scallions and Bacon
Four-Onion Dip
Ramin Ganeshram’s Vegan Sour Cream and Onion Dip

Robyn is the senior producer of 'Seasoned,' a show celebrating food and farms. She's food-obsessed, loves to bake, and constantly thinks about people in the food world, both nationally and locally, who have compelling stories to tell about food.
Marysol Castro, co-host of Seasoned.
Chef Plum, co-host of Seasoned.