Food

The Key Ingredient

Renowned food writer and cooking teacher Sheri Castle celebrates local ingredients, tracing their journeys from source to kitchen. Sheri introduces us to local farmers, growers, fishermen and chefs and shares approachable home cooking recipes and tips.

Watermelon Vibes

26m 46s

Sheri visits an heirloom watermelon patch in Virginia with food historian Debra Freeman and journalist Joshua Fitzwater. She shares her recipe for a watermelon salad and a fascinating way to make watermelon rind pickles and slaw. Rock star chef Cheetie Kumar mixes up a refreshing watermelon and cucumber cooler cocktail, and Sheri demonstrates the most approachable way to cut up a watermelon.

Episodes

  • Watermelon Vibes: asset-mezzanine-16x9

    Watermelon Vibes

    S3 E308 - 26m 46s

    Sheri visits an heirloom watermelon patch in Virginia with food historian Debra Freeman and journalist Joshua Fitzwater. She shares her recipe for a watermelon salad and a fascinating way to make watermelon rind pickles and slaw. Rock star chef Cheetie Kumar mixes up a refreshing watermelon and cucumber cooler cocktail, and Sheri demonstrates the most approachable way to cut up a watermelon.

  • Everything’s Just Peachy: asset-mezzanine-16x9

    Everything’s Just Peachy

    S3 E306 - 26m 46s

    Sheri shares peach recipes, including peach sorbet and fresh peach and summer vegetable salad with basil-lemonade dressing. She stops at peach stands on her way to the coast and reunites with Cheryl Day, cookbook author and founder of Southern Restaurants for Racial Justice, who shows how she bakes her prized peach hand pies. Sheri also shares a tip to prevent peeled peaches from turning brown.

  • Crabs Galore: asset-mezzanine-16x9

    Crabs Galore

    S3 E305 - 26m 46s

    Sheri explores delicious ways to enjoy crab, including deviled crab and warm crab dip with crostini. She then catches crabs off a Charleston river dock with Tia Clark of Casual Crabbing, and Charlotte chefs Oscar Johnson and Daryl Cooper cook one of their favorite crab recipes with her. Sheri also explains the differences between various types of crab meat and their best culinary uses.

  • Hey, Honey: asset-mezzanine-16x9

    Hey, Honey

    S3 E304 - 26m 46s

    Host Sheri Castle is busy as a bee as she prepares honey-roasted peanut crispy rice treats and honey-glazed chicken thighs, plus offers a tip on reviving the crystallized honey in your pantry. She dons a bee suit with beekeeper Mary Garrison to learn why pollinators are so vital, and then makes a spiced honey cake pie with award-winning baker Camille Cogswell.

  • Mushrooms Are Having a Moment: asset-mezzanine-16x9

    Mushrooms Are Having a Moment

    S3 E303 - 26m 46s

    Sheri hunts for morels deep in the forests of the Blue Ridge Mountains with foraging experts Natalie Dechiara and Luke Gilbert. She then visits the home of farm-to-table pioneer John Fleer to use the morels (aka merkels) in a savory pie. In the kitchen, Sheri shares recipes for double mushroom soup and buttery sauteed mushrooms on toast, plus a tip for cleaning and keeping store-bought mushrooms.

  • Turning Over a New Collard Leaf: asset-mezzanine-16x9

    Turning Over a New Collard Leaf

    S3 E302 - 26m 46s

    Sheri offers a new take on collards with recipes for green curry and coconut creamed collards as well as collard salad with bacon dressing. She shares how to use every part of the leaf and explores an amazing range of collard varieties with Utopian Seed Project’s Chris Smith. Sheri then meets Glenn and Dorsey Hunt of the Lumbee Tribe at a street festival and makes their famous collard sandwiches.

  • We’re Sweet on Sweet Potatoes: asset-mezzanine-16x9

    We’re Sweet on Sweet Potatoes

    S3 E301 - 26m 46s

    Sheri Castle visits a farmers market to explore sweet potatoes of all shapes, colors and sizes. She then heads to the kitchen to share her favorite recipes for sweet potato casserole and twice-baked sweet potatoes. Asheville-based chef J Chong demonstrates a twist on Cantonese cuisine with her sweet potato and pork dumplings, and Sheri shares how to create the perfect sweet potato puree.

Extras + Features

  • Preview | Sheri’s Home Recipes for the Holidays: asset-mezzanine-16x9

    Preview | Sheri’s Home Recipes for the Holidays

    S3 E309 - 30s

    Sheri shares easy and delicious holiday recipes that are sure to be a hit at your next seasonal gathering. She whips up her mouthwatering roasted red pepper dip with pomegranate molasses and shares a brunch showstopper: savory bread pudding with ham, cheese and spinach. Sheri also shares her favorite recipes for a fluffy coconut cake and tasty crab cake bites.

  • Watermelon Rind and Refrigerator Pickle Slaw | Kitchen Recipe: asset-mezzanine-16x9

    Watermelon Rind and Refrigerator Pickle Slaw | Kitchen Recipe

    S3 E308 - 7m 39s

    Sheri Castle shares her recipe for a watermelon rind and refrigerator pickle slaw, a clever and refreshing twist on a classic recipe. Perfect as a vibrant side or topping, this slaw packs a punch with its tangy, unique flavor that is sure to brighten any dish.

  • Watermelon Salad with Margarita Dressing | Kitchen Recipe: asset-mezzanine-16x9

    Watermelon Salad with Margarita Dressing | Kitchen Recipe

    S3 E308 - 3m 36s

    Sheri Castle’s watermelon salad with margarita dressing is as vibrant as it is refreshing. This colorful salad is perfect for summer gatherings, offering a delightful mix of sweet, tangy and savory notes in every bite.

  • Preview | Watermelon Vibes: asset-mezzanine-16x9

    Preview | Watermelon Vibes

    S3 E308 - 30s

    Sheri visits an heirloom watermelon patch in Virginia with food historian Debra Freeman and journalist Joshua Fitzwater. She shares her recipe for a watermelon salad and a fascinating way to make watermelon rind pickle slaw. Rock star chef Cheetie Kumar mixes up a refreshing watermelon and cucumber cooler cocktail, and Sheri demonstrates the most approachable way to cut up a watermelon.

  • Watermelon Cocktail | Cook Along with Cheetie Kumar: asset-mezzanine-16x9

    Watermelon Cocktail | Cook Along with Cheetie Kumar

    S3 E308 - 6m 3s

    Sheri joins Raleigh’s rockstar chef Cheetie Kumar as she mixes up a delightfully refreshing watermelon cocktail. Perfect for savoring on a hot summer day, this vibrant drink is sure to become a seasonal favorite.

  • Preview | Crabs Galore: asset-mezzanine-16x9

    Preview | Crabs Galore

    S3 E305 - 30s

    Sheri explores delicious ways to enjoy crab, including deviled crab and warm crab dip with crostini. She then catches crabs off a Charleston river dock with Tia Clark of Casual Crabbing, and Charlotte chefs Oscar Johnson and Daryl Cooper cook one of their favorite crab recipes with her. Sheri also explains the differences between various types of crab meat and their best culinary uses.

  • Field Trip with Tia Clark of Casual Crabbing: asset-mezzanine-16x9

    Field Trip with Tia Clark of Casual Crabbing

    S3 E305 - 5m 48s

    Sheri Castle heads to Charleston, South Carolina, for an adventure led by Tia Clark of Casual Crabbing. In this hands-on experience, Sheri learns a variety of methods for catching crabs.

  • Deviled Crab | Kitchen Recipe: asset-mezzanine-16x9

    Deviled Crab | Kitchen Recipe

    S3 E305 - 5m 21s

    Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Although she grew up far from the coast, she enjoyed deviled crab at fish camps, casual seafood spots she and her family visited. Baked in crab shells, this dish is a tasty reminder of simpler times.

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