Episodes

Health Benefits of Cantaloupe Health benefits of cantaloupe. Have you heard the expression “your body is a temple?” There’s a lot of truth to this. Think about it. Treating your body, mind, and spirit well help you to feel better, look better, age better and do better. It all starts with the food you put into your body. Mix up your daily fruit intake with cantaloupe. It contains vitamins to help make your body better from your head all the way down to your toes. Cantaloupe Scores an A Be...

Cantaloupe Parfait Cantaloupe parfait. Summertime will soon be over and there’s one thing I’m really going to miss, and that’s cantaloupe! Made up of 90 percent water, the best cantaloupes in the U.S. can be found between June and August. Now is the time to load up on these cool, refreshing, vitamin-packed fruits. Head to the kitchen to stir up some creative, culinary fun and good taste for the whole family to enjoy. Cantaloupe Safety First! But before you start on your cantaloupe creativ...

Sustainable Seafood Sustainable seafood. A bounty of food is available to most of us at any time. But what if that food disappeared? Or what if that food was of questionable quality? Most things are available to us whenever we want them. Turn on the tap for fresh water. Flip a switch for lights. Got to the store or walk to the fridge and have fresh food right there. Know The Source of Your Food Where our food comes, and how it is grown and harvested, is as important as the food itself. ...

Savor the Sear: Pan-Seared Scallops Pan-seared scallops meet their perfect match in this vibrant rice noodle salad. With a golden crust on the outside and tender center inside, the scallops bring elegant simplicity to the plate. Paired with a refreshing tangle of rice noodles tossed in a bright, aromatic dressing of ginger, lime, and fresh herbs, this dish is light yet satisfying—perfect for a weeknight dinner that feels like a restaurant-worthy treat. Whether you’re looking to impress guests ...

Scallops The ocean is one of nature’s greatest gift givers. Shades of blue and green waters so vast, it’s a world that fuels our weather to nourish our planet and provides us food to nourish our bodies. Scallops are one of the most common types of seafood consumed. What are Scallops? They are shellfish, a little bigger than an oyster, and their meat is tender, creamy, and rich. Scallops are members of the bivalve family which means they have two shells hinged together. Other bivalves incl...

Shish Kebabs Shish kebabs. Sharing a meal with family and friends feeds the soul. But when we cook a meal together, well, our cup overfloweth. Part of my mission is to get people back to sharing life around the table. Communing with one another and slowing down from our busy days. With the world turned off and unplugged – no distractions. Easy, Tasty, and Personal Cooking and sharing a meal doesn’t need to be a chore, but rather a time to relish. One way to engage your family and friends in...

The History of The Shish Kebab The history of the shish kebab. What was life and food like in early civilization? Imagine yourself yearning for food to rid you of the gnawing emptiness in your stomach; hunting and gathering, discovering fire, tasting plants, and herbs for the first time. Your discoveries are shared with generations to come. Meals always have a story. A story of adventure and exploration. A story of tradition or brilliance born out of practicality or necessity. This is whe...

The Difference Between Fruits and Vegetables The difference between fruits and vegetables. When is a fruit really a vegetable? The U.S. Supreme Court Declares a Fruit a Vegetable Only when the U.S. Supreme Court says so. In 1893, the United States Supreme Court ruled that a tomato was a vegetable. Even though everyone in the botanical world knows that a tomato is a fruit. Many “Vegetables” Are Really Fruits You see a fruit develops from the ovary of a flowering plant. Tomato, eggplant, c...

Sliced Tomato Salad Sliced tomato salad. “How do I love thee? Let me count the ways.” So goes the first line from poet Elizabeth Barrett Browning’s sonnet, “How Do I Love Thee?” Her husband was the subject of this famous work, not tomatoes. Tomato Lovers Count The Ways They Love Tomatoes! But tomato lovers around the world would gladly count the ways they love these globes of fruit with a long history that originates in the shadows of the Andes Mountains in Peru. I asked Life At The Table...

Cool Down With Summer Soup Summer soup cools you down. When it comes to meals made perfect for summer, don’t let the hot temps steer you away from soup. Hot Soup Cools the Body It seems like a contradiction in terms, doesn’t it? But hot soup can actually cool our bodies down on warm days. Scientists who study sweating have proven what happens when we consume temperature hot foods. Our stomachs pick up on that heat and release it through sweating to cool the body down. With spicy foods, it’s ...

Happy Independence Day, America! Happy Independence Day, America! July 4th is THE most popular day for grilling. The National Retail Federation expects that Americans will spend $6.9 billion on food for Fourth of July cookouts and picnics. That’s down from $7.1 billion last year. It seems that the middle of the week celebration puts a bit of a crimp into the planned festivities. Stars, Stripes, and Turtle Soup But our Founding Fathers knew how to celebrate life at the freedom table. Historia...

White Bean Salad White bean salad. The 4th of July is just around the corner. What’s on your menu? Summertime is filled with backyard barbecues beckoning foods that stay fresh and flavorful in hot temperatures. When it comes to tasty, portable side dishes or solo meals, beans are small, but mighty pods packed with protein, fiber and flavor. They can be served cold, in salads, baked, and mixed with any herb, vegetable or grain you can imagine. Make White Beans the Star of a Salad With hundr...

Cool, Crisp, and Global: Beat the Heat With This No-Cook Salad Cucumber and tomato salad. If you can’t stand the heat this summer, step away from the stove! With the steamy, summer temps that are here to stay, why not get creative in the kitchen and stay cool? Try some recipes that don’t require ever turning on your oven or stove. Stay Cool With Cucumber and Tomato Salad Here’s how: Keep fresh vegetables, fruits, and herbs on hand to help you serve up healthy freshness at a moment’s notice ...

Moroccan Barbecue Chicken Moroccan barbecue chicken. It’s time to barbecue! The next time you fire up the grill, think Morocco! Barbacue doesn’t always have to be stateside with the traditional spices and barbecue sauces. Try different flavor profiles and count yourself among the great explorers of the world without ever leaving your home. Moroccan Spices Delight the Palate In Any Combination The spices of Morocco, as I shared in a previous segment, are a perfect option for adding mounds o...

Zucchini Fritter Zucchini fritter. Summertime is soon upon us and that means fresh vegetables at the market! With so many to choose from, where do you start? One of my favorites is zucchini, also known as summer squash along with its botanical cousin, yellow squash. The origins of zucchini are in the Americas, but the varities we see in the market today were developed in Italy. The word zucchini comes from the Italian word “zucca” which means squash. Some fun facts about zucchini: one of t...

How To Know When Grilled Meat Is Done Grilling season is here, and your taste buds are ready for that first juicy bite of flame-kissed steak or a perfectly charred burger. But here’s the burning question—how do you really know when your grilled meat is done? The truth is, fire and smoke may be the oldest cooking tools around, but mastering doneness takes a bit more than instinct. Let’s turn up the heat and break it down. Number 1 Tip For Grilling Success: Don’t Poke, Press, or Cut The Meat! ...

Chipotle Barbecue Sauce Chipotle barbecue sauce. It’s time to talk barbecue sauce! And here in the U.S., barbecue is as Americana as apple pie. Barbecue Sauce Is Serious Business According to the National Barbecue Association, H.J. Heinz introduced the first nationally distributed barbecue sauce in 1948. In 2017, more than 9 million Americans used four or more bottles of barbecue sauce. That’s 36 million containers of sauce! Hundreds of barbecue competitions take place around the country e...

What Is Chipotle? What is chipotle? It’s time to turn the heat up in the kitchen! Not with your stove, but with chipotle! That word alone makes me crave the earthy, rich, and smoky flavor of this ancient spice. Chipotle: An Ancient Spice For Modern Times Often mistaken as its own distinct species of pepper, the chipotle is actually just a fully-ripe, smoke-dried jalapeno. The practice of smoking ripened jalapenos dates back to Mesoamericans who smoked the peppers as a form of food preservat...

How To Store Fresh Herbs Fresh Herbs Belong Anywhere You Put Them! How to store fresh herbs. Spring is synonomous with fresh herbs, especially if you’re growing your own. I have a small spot of dirt outside my kitchen door where I grow herbs. My garden includes rosemary, oregano, mint, and Mexican Mint Marigold which has a wonderful tarragon taste. So fresh herbs are only a short walk and a quick snip from garden to stove to add delight to whatever I’m cooking. Chef Alex Guarnaschelli, a r...

Homemade Ranch Dressing History of Ranch Dressing Homemade ranch dressing. Exploration in the kitchen is fun, especially when it comes to customizing recipes to suite your tastes. One of my favorites is the simple, but loveable ranch dressing. Whether you drizzle it on a salad, dip veggies in it, add it to a burger, or use it as a cooling sauce for your hot wings, ranch dressing is an American staple. Made with buttermilk, the dressing was developed by Steve Henson and his wife Gayle who ser...

What is Buttermilk? What is buttermilk? There is a saying that butter makes everything better! I agree. But with milk? You might think “who on earth would put those two together and drink it?” Well they don’t. Buttermilk is a misnomer. There is no butter in buttermilk. Buttermilk Goes Way Back This cherished southern ingredient is as old as the hills. It conjures up memories of my grandparent’s heyday where people drank it and always had it on hand for cooking. Historians say buttermilk ...

Chef Chamberlain’s Tenderloin of Beef with Texas Shiitake “Risotto” Tenderloin of beef with Texas shiitake “risotto”. Chef Sandra: I’m Chef Sandra with A Savory Moment. This week my guest is Chef Richard Chamberlain, a nationally acclaimed chef and owner of Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill in Dallas. Thank you for being here this week chef! Now that we have some insight into your background and your inspiration and love for cooking it’s time to talk about ...

Cooking at work and at home means connecting with people. Chef Sandra: I’m Chef Sandra with “A Savory Moment”. Returning today is Chef Richard Chamberlain of Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill. Chef Chamberlain, tell me what do you enjoy about cooking? Cooking at Work and at Home Means Connecting With People for Chef Richard Chamberlain Chef Chamberlain: Well, there are so many things to enjoy! Really, I have to separate it into two parts. There’s the cooki...

Interview with Chef Richard Chamberlain, Part 1 Chef Richard Chamberlain’s cooking inspiration began on the Texas coast. Chef Sandra: I’m Chef Sandra with A Savory Moment. In the studio today with me is Chef Richard Chamberlain. Chef Chamberlain is considered one of America’s leading chefs and is the owner of Chamberlain’s Steak and Chophouse and Chamberlain’s Fish Market Grill in Dallas. He is a James Beard Award nominee and was named a Rising Star Chef by Food and Wine. Thank you for being h...