What Chef Kathy Gunst Learned In The Kitchen In 2018

Most of the lessons Here & Now resident chef Kathy Gunst will take into 2019 have to do with intent, instinct, kitchen smarts and focus.
Umami roasted red peppers with anchovies and basil. (Jesse Costa/WBUR)

As we move toward 2019, Here & Now resident chef Kathy Gunst joins host Jeremy Hobson to talk about what she’s learned in the kitchen that can help listeners, and share two recipes to help ring in the holidays.

I did a lot of cooking this year. A whole lot. And when I think back about some of the things that I learned in my kitchen in 2018, most of them have to do with intent, instinct, kitchen smarts and focus.

The idea for this segment started when I got a letter from a listener who was making my . He wrote that he was distracted helping kids and did several things “wrong!” The buttercrunch came out just fine, but it got me thinking. People write me all year: “I made your cake but I only had 3 eggs, not 5!” And, “I made your sauce but I didn’t have any fresh herbs or dry,” or, “I made your chicken dish but I used pork” — happens all

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