window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_95550": {
"type": "attachments",
"id": "bayareabites_95550",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95550",
"found": true
},
"parent": 95541,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-finished-whole-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1430010595,
"modified": 1430012038,
"caption": "BBQ Baby Back Ribs with Homemade Barbecue Sauce",
"description": null,
"title": "ribs-finished-whole",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95495": {
"type": "attachments",
"id": "bayareabites_95495",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95495",
"found": true
},
"parent": 94566,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1429934455,
"modified": 1430086949,
"caption": "Fried Baby Artichokes with Homemade Meyer Lemon Mayo",
"description": null,
"title": "artichokes-fried-final1",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95669": {
"type": "attachments",
"id": "bayareabites_95669",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95669",
"found": true
},
"parent": 95122,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1430094910,
"modified": 1430182519,
"caption": "Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs",
"description": null,
"title": "Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95646": {
"type": "attachments",
"id": "bayareabites_95646",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95646",
"found": true
},
"parent": 95118,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1430091756,
"modified": 1430091948,
"caption": "Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley",
"description": null,
"title": "Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95013": {
"type": "attachments",
"id": "bayareabites_95013",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95013",
"found": true
},
"parent": 94568,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1428819187,
"modified": 1428852960,
"caption": "Five-spice lamb chops",
"description": null,
"title": "finished and garnished lamb chops",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86580": {
"type": "attachments",
"id": "bayareabites_86580",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86580",
"found": true
},
"parent": 86196,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/salad-final640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1408672365,
"modified": 1408672365,
"caption": null,
"description": null,
"title": "salad-final640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
}
},
"pagesReducer": {
"bayareabites_category_seasonal-recipes": {
"type": "terms",
"id": "bayareabites_14362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14362",
"score": 14.405767
},
"featImg": null,
"name": "seasonal recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seasonal recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98738,
"slug": "seasonal-recipes",
"isLoading": false,
"title": "seasonal recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 11
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=seasonal-recipes",
"seeMore": false,
"paginated": true,
"page": 11
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_95541": {
"type": "posts",
"id": "bayareabites_95541",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95541",
"score": null,
"sort": [
1431964802000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1431964802,
"format": "standard",
"disqusTitle": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce",
"title": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95571,95572,95573,95568,95569,95570\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95562,95563,95547,95560,95564,95554,95551,95552,95548\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95565,95566,95555,95558,95556,95546,95559\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "95541 http://ww2.kqed.org/bayareabites/?p=95541",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 850,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1556745216,
"excerpt": "You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.",
"title": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce",
"datePublished": "2015-05-18T09:00:02-07:00",
"dateModified": "2019-05-01T14:13:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/",
"source": "Holiday Recipes",
"path": "/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95571,95572,95573,95568,95569,95570",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95562,95563,95547,95560,95564,95554,95551,95552,95548",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95565,95566,95555,95558,95556,95546,95559",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_1289",
"bayareabites_14738",
"bayareabites_14407",
"bayareabites_3682"
],
"featImg": "bayareabites_95550",
"label": "source_bayareabites_95541"
},
"bayareabites_94566": {
"type": "posts",
"id": "bayareabites_94566",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "94566",
"score": null,
"sort": [
1430582415000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1430582415,
"format": "standard",
"disqusTitle": "It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise",
"title": "It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/em>\u003c/p>\n\u003cp>I’ve always loved artichokes, any which way. Whether steamed and served with a bowl of lemon-butter for dipping, baked with crisp breadcrumbs and bacon, or Roman-style: whole artichokes fried without batter. These little nuggets, though, are truly special (and truly decadent).\u003c/p>\n\u003cp>When springtime rolls around, you can be sure that there are mounds of fresh baby artichokes lining the stalls of Bay Area farmers’ markets. There are plenty of ways to use them, but why not dust them with a little seasoned flour, shallow fry them, and then serve them on a platter to your best-loved friends and family with a bowl full of fresh Meyer lemon mayo alongside?\u003c/p>\n\u003cp>Don’t be put off by making your own mayonnaise either. It really couldn’t be simpler! Just throw all the ingredients except the oil into your food processor and whiz them together, then pour the oil through the feed tube plunger; it should have a tiny little hole in the bottom which is perfect for drizzling a slow, steady, tiny stream of oil into the mixture while the processor is running.\u003c/p>\n\u003cp>You can also easily make this gluten-free by swapping out the wheat flour for rice flour.\u003c/p>\n\u003cfigure id=\"attachment_95506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-whole.jpg\" alt=\"Start with whole baby artichokes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Start with whole baby artichokes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fried Baby Artichokes with Homemade Meyer Lemon Mayo\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Meyer Lemon Mayo:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 egg yolk*\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>juice of 1–2 Meyer lemons\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>2/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Fried Artichokes:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12–16 baby artichokes\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp freshly ground pepper\u003c/li>\n\u003cli>1/2 tsp paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the mayo, in a food processor, add the egg yolk*, mustard, salt, the juice of 1 lemon. Turn the processor on and pour about half of the oil into the plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. Add enough lemon juice to thin the mayo as needed. Scrape into a serving bowl. Refrigerate, covered, until ready to use or for up to 4 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95481,95483,95482,95480\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap off the tough exterior leaves from the artichokes. Cut off the top third of the artichokes and trim the stems. Cut the artichokes in half lengthwise (or quarters if they are a bit big). Put them in a shallow bowl and add the buttermilk. Stir to coat and set aside for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95491,95490,95488,95487,95486,95503,95635,95505\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a shallow bowl, whisk together the flour, salt, pepper, and paprika.\u003c/li>\n\u003cli>In a large, wide frying pan, add 1/2 inch of oil and heat to 325°F.\u003c/li>\n\u003cli>Remove the artichokes, one by one, letting the buttermilk drip off, then toss in the flour mixture to coat.\u003c/li>\n\u003cli>Fry the artichokes in the hot oil in batches until browned, crisp and tender, turning occasionally, about 8 minutes. Drain on paper towels and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95499,95502,95493,95497\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Serve right away with the mayo on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-fried-final2.jpg\" alt=\"Serve the fried artichokes right away with the Meyer lemon mayo on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the fried artichokes right away with the Meyer lemon mayo on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(*Please note that the mayo does use a raw egg yolk, so be aware of that for anyone with a compromised immune system or special dietary needs.)\u003cbr>\n\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "94566 http://ww2.kqed.org/bayareabites/?p=94566",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 646,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1556738326,
"excerpt": "Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.",
"title": "It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise",
"datePublished": "2015-05-02T09:00:15-07:00",
"dateModified": "2019-05-01T12:18:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise",
"status": "publish",
"path": "/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/em>\u003c/p>\n\u003cp>I’ve always loved artichokes, any which way. Whether steamed and served with a bowl of lemon-butter for dipping, baked with crisp breadcrumbs and bacon, or Roman-style: whole artichokes fried without batter. These little nuggets, though, are truly special (and truly decadent).\u003c/p>\n\u003cp>When springtime rolls around, you can be sure that there are mounds of fresh baby artichokes lining the stalls of Bay Area farmers’ markets. There are plenty of ways to use them, but why not dust them with a little seasoned flour, shallow fry them, and then serve them on a platter to your best-loved friends and family with a bowl full of fresh Meyer lemon mayo alongside?\u003c/p>\n\u003cp>Don’t be put off by making your own mayonnaise either. It really couldn’t be simpler! Just throw all the ingredients except the oil into your food processor and whiz them together, then pour the oil through the feed tube plunger; it should have a tiny little hole in the bottom which is perfect for drizzling a slow, steady, tiny stream of oil into the mixture while the processor is running.\u003c/p>\n\u003cp>You can also easily make this gluten-free by swapping out the wheat flour for rice flour.\u003c/p>\n\u003cfigure id=\"attachment_95506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-whole.jpg\" alt=\"Start with whole baby artichokes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Start with whole baby artichokes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fried Baby Artichokes with Homemade Meyer Lemon Mayo\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Meyer Lemon Mayo:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 egg yolk*\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>juice of 1–2 Meyer lemons\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>2/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Fried Artichokes:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12–16 baby artichokes\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp freshly ground pepper\u003c/li>\n\u003cli>1/2 tsp paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the mayo, in a food processor, add the egg yolk*, mustard, salt, the juice of 1 lemon. Turn the processor on and pour about half of the oil into the plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. Add enough lemon juice to thin the mayo as needed. Scrape into a serving bowl. Refrigerate, covered, until ready to use or for up to 4 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95481,95483,95482,95480",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap off the tough exterior leaves from the artichokes. Cut off the top third of the artichokes and trim the stems. Cut the artichokes in half lengthwise (or quarters if they are a bit big). Put them in a shallow bowl and add the buttermilk. Stir to coat and set aside for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95491,95490,95488,95487,95486,95503,95635,95505",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a shallow bowl, whisk together the flour, salt, pepper, and paprika.\u003c/li>\n\u003cli>In a large, wide frying pan, add 1/2 inch of oil and heat to 325°F.\u003c/li>\n\u003cli>Remove the artichokes, one by one, letting the buttermilk drip off, then toss in the flour mixture to coat.\u003c/li>\n\u003cli>Fry the artichokes in the hot oil in batches until browned, crisp and tender, turning occasionally, about 8 minutes. Drain on paper towels and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95499,95502,95493,95497",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Serve right away with the mayo on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-fried-final2.jpg\" alt=\"Serve the fried artichokes right away with the Meyer lemon mayo on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the fried artichokes right away with the Meyer lemon mayo on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(*Please note that the mayo does use a raw egg yolk, so be aware of that for anyone with a compromised immune system or special dietary needs.)\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12550",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_11726",
"bayareabites_1079",
"bayareabites_1292",
"bayareabites_14738",
"bayareabites_8986"
],
"featImg": "bayareabites_95495",
"label": "bayareabites"
},
"bayareabites_95122": {
"type": "posts",
"id": "bayareabites_95122",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95122",
"score": null,
"sort": [
1430496026000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1430496026,
"format": "standard",
"disqusTitle": "Springtime Vegetable Ragout!",
"title": "Springtime Vegetable Ragout!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Each year, when winter slips away – and along with it the countless root vegetables and Brussels sprouts and other winter veg that I grow weary of by the time spring rolls around – I get a bit giddy with excitement. Sweet, tender springtime vegetables are welcomed with open arms in my kitchen. Baby peas and fava beans, thin spears of grassy asparagus, tiny carrots, and fragrant green garlic make me swoon. I love them simply blanched or smashed onto crostini, or slowly simmered in a simple yet elegant ragout.\u003c/p>\n\u003cp>This is an excellent vegetarian main course: light, fresh and lemony, but with a hint of buttery richness. You can make it heartier by serving it over creamy polenta, tossing it with fresh ribbons of pasta, or topping each portion with a warm, runny poached egg. Easily make it vegan by using margarine or omitting the butter and simmering the vegetables in a little olive oil and wine.\u003c/p>\n\u003cp>Choose the best, young spring vegetables you can find, ideally from the farmers’ market. If you like, add 3/4 cup shelled, peeled fresh fava beans (1 lb in pod) to the ragout when you add the peas.\u003c/p>\n\u003cfigure id=\"attachment_95664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/veg-ragout-vegetables1.jpg\" alt=\"Veggies prepped for the Vegetable Ragout\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Veggies prepped for the Vegetable Ragout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1/2 lb baby red potatoes or baby fingerlings, sliced about 1/4-inch thick\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 bunch baby carrots, trimmed and peeled, halved if large\u003c/li>\n\u003cli>1 fennel bulb, trimmed, quartered, cored and thinly sliced\u003c/li>\n\u003cli>1 stalk green garlic, finely chopped, white and tender green parts only, or 2 cloves regular garlic, minced\u003c/li>\n\u003cli>1 1/2 cups vegetable or chicken stock\u003c/li>\n\u003cli>Zest and juice of 1 Meyer or regular lemon\u003c/li>\n\u003cli>1 cup shelled peas (1 lb in pod)\u003c/li>\n\u003cli>1 bunch thin to medium asparagus (1/2 lb), ends snapped off, cut into 1/2-inch pieces\u003c/li>\n\u003cli>1 tablespoon minced fresh chives\u003c/li>\n\u003cli>1 tablespoon minced flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep sauté pan over medium heat, melt half the butter. Add the potatoes and a pinch of salt. Cover and cook for 5 minutes. Add the carrots, fennel, and green garlic or garlic, stir to combine, cover and continue to cook for about 8 minutes, or until the potatoes are tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95676,95670,95671,95672,95673,95674,95677, 95667\"]\u003c/p>\n\u003col>\n\u003cli>Add the stock and bring to a simmer. Stir in the peas, asparagus, and lemon zest. Cover and simmer for 3 minutes. If using, add the fava beans, cover, and simmer another 2 to 3 minutes. Continue to cook until the vegetables are tender to your liking.\u003c/li>\n\u003cli>Sprinkle the remaining butter over the mixture and stir until it melts. Stir in the chives, parsley, and lemon juice to taste and divide between shallow bowls.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/veg-ragu-final-overheard.jpg\" alt=\"Springtime Vegetable Ragout\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "95122 http://ww2.kqed.org/bayareabites/?p=95122",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/05/01/springtime-vegetable-ragout/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 490,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1556738515,
"excerpt": "This springtime ragout makes full use of the season’s bounty. Light and elegant, it’s full of fresh flavor.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This springtime ragout makes full use of the season’s bounty. Light and elegant, it’s full of fresh flavor.",
"title": "Springtime Vegetable Ragout! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Springtime Vegetable Ragout!",
"datePublished": "2015-05-01T09:00:26-07:00",
"dateModified": "2019-05-01T12:21:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "springtime-vegetable-ragout",
"status": "publish",
"path": "/bayareabites/95122/springtime-vegetable-ragout",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each year, when winter slips away – and along with it the countless root vegetables and Brussels sprouts and other winter veg that I grow weary of by the time spring rolls around – I get a bit giddy with excitement. Sweet, tender springtime vegetables are welcomed with open arms in my kitchen. Baby peas and fava beans, thin spears of grassy asparagus, tiny carrots, and fragrant green garlic make me swoon. I love them simply blanched or smashed onto crostini, or slowly simmered in a simple yet elegant ragout.\u003c/p>\n\u003cp>This is an excellent vegetarian main course: light, fresh and lemony, but with a hint of buttery richness. You can make it heartier by serving it over creamy polenta, tossing it with fresh ribbons of pasta, or topping each portion with a warm, runny poached egg. Easily make it vegan by using margarine or omitting the butter and simmering the vegetables in a little olive oil and wine.\u003c/p>\n\u003cp>Choose the best, young spring vegetables you can find, ideally from the farmers’ market. If you like, add 3/4 cup shelled, peeled fresh fava beans (1 lb in pod) to the ragout when you add the peas.\u003c/p>\n\u003cfigure id=\"attachment_95664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/veg-ragout-vegetables1.jpg\" alt=\"Veggies prepped for the Vegetable Ragout\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragout-vegetables1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Veggies prepped for the Vegetable Ragout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1/2 lb baby red potatoes or baby fingerlings, sliced about 1/4-inch thick\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 bunch baby carrots, trimmed and peeled, halved if large\u003c/li>\n\u003cli>1 fennel bulb, trimmed, quartered, cored and thinly sliced\u003c/li>\n\u003cli>1 stalk green garlic, finely chopped, white and tender green parts only, or 2 cloves regular garlic, minced\u003c/li>\n\u003cli>1 1/2 cups vegetable or chicken stock\u003c/li>\n\u003cli>Zest and juice of 1 Meyer or regular lemon\u003c/li>\n\u003cli>1 cup shelled peas (1 lb in pod)\u003c/li>\n\u003cli>1 bunch thin to medium asparagus (1/2 lb), ends snapped off, cut into 1/2-inch pieces\u003c/li>\n\u003cli>1 tablespoon minced fresh chives\u003c/li>\n\u003cli>1 tablespoon minced flat-leaf parsley\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a deep sauté pan over medium heat, melt half the butter. Add the potatoes and a pinch of salt. Cover and cook for 5 minutes. Add the carrots, fennel, and green garlic or garlic, stir to combine, cover and continue to cook for about 8 minutes, or until the potatoes are tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95676,95670,95671,95672,95673,95674,95677, 95667",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Add the stock and bring to a simmer. Stir in the peas, asparagus, and lemon zest. Cover and simmer for 3 minutes. If using, add the fava beans, cover, and simmer another 2 to 3 minutes. Continue to cook until the vegetables are tender to your liking.\u003c/li>\n\u003cli>Sprinkle the remaining butter over the mixture and stir until it melts. Stir in the chives, parsley, and lemon juice to taste and divide between shallow bowls.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/veg-ragu-final-overheard.jpg\" alt=\"Springtime Vegetable Ragout\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/veg-ragu-final-overheard-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95122/springtime-vegetable-ragout",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_14373",
"bayareabites_8986",
"bayareabites_16399",
"bayareabites_16288"
],
"featImg": "bayareabites_95669",
"label": "bayareabites"
},
"bayareabites_95118": {
"type": "posts",
"id": "bayareabites_95118",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95118",
"score": null,
"sort": [
1430150592000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1430150592,
"format": "standard",
"disqusTitle": "Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley",
"title": "Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/em>\u003c/p>\n\u003cp>I’m always looking for a new twist on salads, and when springtime rolls around, I’m always looking for a new way to serve asparagus. I just can’t get enough of it, but I’m afraid my family grows weary of my love of the roasted or grilled vegetable.\u003c/p>\n\u003cp>So, while we are in the midst of the always fleeting asparagus season, snap it up at the market and use it in the fresh, raw salad, which for me is the epitome of spring.\u003c/p>\n\u003cp>When shaving the veggies, you’ll inevitably be left with a portion of the vegetable that you can’t quite shave down. I just chop it up finely and throw it into the salad for a different texture.\u003c/p>\n\u003cp>You can easily turn this gluten-free dish vegan by omitting the cheese or substituting a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/05/its-here-vegan-cheese-that-actually-tastes-good/\">vegan cheese\u003c/a> in place of the ricotta salata. (Ricotta salata by the way is a pressed ricotta that is drier and easier to shave or crumble.)\u003c/p>\n\u003cfigure id=\"attachment_95645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg\" alt=\"Rainbow baby carrots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow baby carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch medium to large asparagus (about 1 lb)\u003c/li>\n\u003cli>1 bunch baby carrots (about 1/2 lb)\u003c/li>\n\u003cli>Zest and juice of 1 lemon\u003c/li>\n\u003cli>Ricotta salata, shaved\u003c/li>\n\u003cli>1/4 cup chopped toasted, salted almonds\u003c/li>\n\u003cli>2 tbsp chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg\" alt=\"Fresh springtime asparagus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh springtime asparagus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap the tough ends off the asparagus. Remove the carrot tops and wash and trim the carrots. Using a sharp vegetable peeler, peel long ribbons of asparagus and carrots into a shallow salad bowl or onto a platter. For the very end pieces which are difficult to ribbon, either finely chop them and add them to the salad, or chop them and sauté them separately for a nice snack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95642,95641,95651,95650,95652\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the lemon zest and juice over the vegetables, drizzle with a little olive oil, and sprinkle with salt. Toss to combine. Set aside for 10 minutes at room temperature to slightly soften the vegetables.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95647,95648,95643,95644\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle some shaved ricotta salata, the almonds, and the parsley over the top and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "95118 http://ww2.kqed.org/bayareabites/?p=95118",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/27/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 420,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1556668332,
"excerpt": "Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\r\n",
"title": "Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley",
"datePublished": "2015-04-27T09:03:12-07:00",
"dateModified": "2019-04-30T16:52:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley",
"status": "publish",
"path": "/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/em>\u003c/p>\n\u003cp>I’m always looking for a new twist on salads, and when springtime rolls around, I’m always looking for a new way to serve asparagus. I just can’t get enough of it, but I’m afraid my family grows weary of my love of the roasted or grilled vegetable.\u003c/p>\n\u003cp>So, while we are in the midst of the always fleeting asparagus season, snap it up at the market and use it in the fresh, raw salad, which for me is the epitome of spring.\u003c/p>\n\u003cp>When shaving the veggies, you’ll inevitably be left with a portion of the vegetable that you can’t quite shave down. I just chop it up finely and throw it into the salad for a different texture.\u003c/p>\n\u003cp>You can easily turn this gluten-free dish vegan by omitting the cheese or substituting a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/05/its-here-vegan-cheese-that-actually-tastes-good/\">vegan cheese\u003c/a> in place of the ricotta salata. (Ricotta salata by the way is a pressed ricotta that is drier and easier to shave or crumble.)\u003c/p>\n\u003cfigure id=\"attachment_95645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg\" alt=\"Rainbow baby carrots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow baby carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch medium to large asparagus (about 1 lb)\u003c/li>\n\u003cli>1 bunch baby carrots (about 1/2 lb)\u003c/li>\n\u003cli>Zest and juice of 1 lemon\u003c/li>\n\u003cli>Ricotta salata, shaved\u003c/li>\n\u003cli>1/4 cup chopped toasted, salted almonds\u003c/li>\n\u003cli>2 tbsp chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg\" alt=\"Fresh springtime asparagus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh springtime asparagus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap the tough ends off the asparagus. Remove the carrot tops and wash and trim the carrots. Using a sharp vegetable peeler, peel long ribbons of asparagus and carrots into a shallow salad bowl or onto a platter. For the very end pieces which are difficult to ribbon, either finely chop them and add them to the salad, or chop them and sauté them separately for a nice snack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95642,95641,95651,95650,95652",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the lemon zest and juice over the vegetables, drizzle with a little olive oil, and sprinkle with salt. Toss to combine. Set aside for 10 minutes at room temperature to slightly soften the vegetables.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95647,95648,95643,95644",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle some shaved ricotta salata, the almonds, and the parsley over the top and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12869",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_828",
"bayareabites_16397",
"bayareabites_1893",
"bayareabites_16396"
],
"featImg": "bayareabites_95646",
"label": "bayareabites"
},
"bayareabites_94568": {
"type": "posts",
"id": "bayareabites_94568",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "94568",
"score": null,
"sort": [
1428944689000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1428944689,
"format": "standard",
"disqusTitle": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops",
"title": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95024,95022,95021,95023,95020,95018,95017,95019,95015\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "94568 http://ww2.kqed.org/bayareabites/?p=94568",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/13/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 519,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1554328466,
"excerpt": "These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.",
"title": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops",
"datePublished": "2015-04-13T10:04:49-07:00",
"dateModified": "2019-04-03T14:54:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops",
"status": "publish",
"path": "/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95024,95022,95021,95023,95020,95018,95017,95019,95015",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12550",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2550",
"bayareabites_619",
"bayareabites_14738"
],
"featImg": "bayareabites_95013",
"label": "bayareabites"
},
"bayareabites_86196": {
"type": "posts",
"id": "bayareabites_86196",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86196",
"score": null,
"sort": [
1408814460000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408814460,
"format": "aside",
"disqusTitle": "Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad",
"title": "Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets. \u003c/p>\n\u003cp>So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results. \u003c/p>\n\u003cp>Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil. \u003c/p>\n\u003cp>This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.\u003c/p>\n\u003cfigure id=\"attachment_86584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\" alt=\"Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle\u003c/li>\n\u003cli>2 or 3 strips applewood-smoked bacon, chopped\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil, plus more for brushing\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint\u003c/li>\n\u003cli>1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.\u003c/li>\n\u003cfigure id=\"attachment_86577\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\" alt=\"Prep the mushrooms. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-86577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the mushrooms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.\u003c/li>\n\u003cfigure id=\"attachment_86571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\" alt=\"Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_86573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\" alt=\"Gently massage the kale. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gently massage the kale. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.\u003c/li>\n\u003cfigure id=\"attachment_86578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\" alt=\"Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\" alt=\"Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\" alt=\"Add the bacon to the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86579\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the bacon to the salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\" alt=\"Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "86196 http://blogs.kqed.org/bayareabites/?p=86196",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 671,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1528227622,
"excerpt": "Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.",
"title": "Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad",
"datePublished": "2014-08-23T10:21:00-07:00",
"dateModified": "2018-06-05T12:40:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad",
"status": "publish",
"path": "/bayareabites/86196/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets. \u003c/p>\n\u003cp>So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results. \u003c/p>\n\u003cp>Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil. \u003c/p>\n\u003cp>This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.\u003c/p>\n\u003cfigure id=\"attachment_86584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-ingredients1000a.jpg\" alt=\"Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle\u003c/li>\n\u003cli>2 or 3 strips applewood-smoked bacon, chopped\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil, plus more for brushing\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint\u003c/li>\n\u003cli>1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.\u003c/li>\n\u003cfigure id=\"attachment_86577\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-halves1000.jpg\" alt=\"Prep the mushrooms. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-86577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the mushrooms. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.\u003c/li>\n\u003cfigure id=\"attachment_86571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-cooked1000.jpg\" alt=\"Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_86573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/massage-kale1000.jpg\" alt=\"Gently massage the kale. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gently massage the kale. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.\u003c/li>\n\u003cfigure id=\"attachment_86578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-pesto1000.jpg\" alt=\"Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushrooms-grilled1000.jpg\" alt=\"Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-bacon1000.jpg\" alt=\"Add the bacon to the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86579\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the bacon to the salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86586\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad1000.jpg\" alt=\"Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86196/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_278",
"bayareabites_16176",
"bayareabites_13693",
"bayareabites_3050",
"bayareabites_11765",
"bayareabites_1079",
"bayareabites_538",
"bayareabites_1815",
"bayareabites_218",
"bayareabites_13692",
"bayareabites_12689"
],
"featImg": "bayareabites_86580",
"label": "bayareabites"
},
"bayareabites_745": {
"type": "posts",
"id": "bayareabites_745",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "745",
"score": null,
"sort": [
1191852000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1191852000,
"format": "aside",
"disqusTitle": "Fresh and Saucy: End of Season Tomato Sauce",
"title": "Fresh and Saucy: End of Season Tomato Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tomatoes.jpg\">\u003c/p>\n\u003cp>Get 'em while you can...\u003cbr>Before tomatoes are gone for the season, do yourself a favor (you'll thank yourself in a few months when you are longing for that delicious tangy-sweet tomato flavor and all you can find in the stores are red globe-shaped styrofoam replicas masquerading as tomatoes) and buy a big huge bag of fresh ripe tomatoes. Make a pot of tomato sauce, a relaxing Sunday afternoon activity, which you can then freeze and use in hearty winter pasta dishes when you'd rather be curled up at home than out in the freezing rain.\u003c/p>\n\u003cp>This is the kind of sauce that you almost don't need a recipe to make. It's versatile, flexible, and very forgiving. What you add to it is largely a matter of taste. In fact, I don't think I've ever made the same sauce twice. But I do use the following recipe as a starting point. What ends up in the sauce largely depends on what is in my fridge or pantry at the time, whether it's the simple basic all-purpose sauce here or includes such embellishments as roasted red bell pepper; fresh oregano, thyme or basil; dried red chile flakes, minced garlic, roasted garlic, mushrooms, or zucchini.\u003c/p>\n\u003cp>You can also use virtually any kind of tomato--heirlooms, beefsteaks, plum tomatoes, or whatever type you can get your hands on. So make your way to the nearest farmers' market, or beg your co-worker for the rest of his tomatoes that he's always handing out in the office, and get that sauce made before delicious fresh ripe summer tomatoes are gone for another year.\u003c/p>\n\u003cp>\u003cstrong>Fresh Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About 40 ripe medium tomatoes\u003cbr>1 large yellow onion\u003cbr>1 or 2 medium carrots\u003cbr>2 or 3 stalks celery\u003cbr>Olive oil\u003cbr>Salt and freshly ground pepper\u003cbr>Red wine\u003c/p>\n\u003cp>To blanch and peel the tomatoes, fill a large stockpot 2/3 full of water and bring it to a boil over high heat. Cut a small \"x\" in the bottom of each tomato. Carefully add about a third of the tomatoes to the boiling water, let simmer for about 20 seconds, then remove with a slotted spoon and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/blanching_tomatoes.jpg\">\u003c/p>\n\u003cp>Blanch the remaining tomatoes in this way.\u003cbr>Peel the tomatoes, discarding the skins, then cut in half crosswise and squeeze out the seeds. Roughly chop the tomatoes and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/peeling_tomatoes.jpg\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/chopped_toms.jpg\">\u003c/p>\n\u003cp>Dice the onion, carrots, and celery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/prep.jpg\">\u003c/p>\n\u003cp>In a large stockpot over medium-high heat, warm a few tablespoons of olive oil. Add the onions and saute until they begin to turn translucent, about 3 minutes. Add the carrots and celery and about 2 teaspoons salt and some pepper. Saute until tender and the onions start to brown, about 5 minutes. Add the tomatoes, a few glugs of wine, reduce the heat to low, and partially cover the pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uncooked.jpg\">\u003c/p>\n\u003cp>Let simmer until tender and saucy, about 1 1/2 to 2 hours. Add salt and pepper to taste. At this point you can leave the sauce chunky...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cooked.jpg\">\u003c/p>\n\u003cp>...or you can puree it with an immersion blender (which is the way I like it).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/puree.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To store the sauce, let it cool completely, then divide it between freezer bags or other storage containers and freeze.\u003c/p>\n\n",
"disqusIdentifier": "745 http://blogs.kqed.org/bayareabites/2007/10/08/fresh-and-saucy-end-of-season-tomato-sauce/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/10/08/fresh-and-saucy-end-of-season-tomato-sauce/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 540,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1440191329,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Get 'em while you can...Before tomatoes are gone for the season, do yourself a favor (you'll thank yourself in a few months when you are longing for that delicious tangy-sweet tomato flavor and all you can find in the stores are red globe-shaped styrofoam replicas masquerading as tomatoes) and buy a big huge bag of",
"title": "Fresh and Saucy: End of Season Tomato Sauce | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fresh and Saucy: End of Season Tomato Sauce",
"datePublished": "2007-10-08T07:00:00-07:00",
"dateModified": "2015-08-21T14:08:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fresh-and-saucy-end-of-season-tomato-sauce",
"status": "publish",
"path": "/bayareabites/745/fresh-and-saucy-end-of-season-tomato-sauce",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tomatoes.jpg\">\u003c/p>\n\u003cp>Get 'em while you can...\u003cbr>Before tomatoes are gone for the season, do yourself a favor (you'll thank yourself in a few months when you are longing for that delicious tangy-sweet tomato flavor and all you can find in the stores are red globe-shaped styrofoam replicas masquerading as tomatoes) and buy a big huge bag of fresh ripe tomatoes. Make a pot of tomato sauce, a relaxing Sunday afternoon activity, which you can then freeze and use in hearty winter pasta dishes when you'd rather be curled up at home than out in the freezing rain.\u003c/p>\n\u003cp>This is the kind of sauce that you almost don't need a recipe to make. It's versatile, flexible, and very forgiving. What you add to it is largely a matter of taste. In fact, I don't think I've ever made the same sauce twice. But I do use the following recipe as a starting point. What ends up in the sauce largely depends on what is in my fridge or pantry at the time, whether it's the simple basic all-purpose sauce here or includes such embellishments as roasted red bell pepper; fresh oregano, thyme or basil; dried red chile flakes, minced garlic, roasted garlic, mushrooms, or zucchini.\u003c/p>\n\u003cp>You can also use virtually any kind of tomato--heirlooms, beefsteaks, plum tomatoes, or whatever type you can get your hands on. So make your way to the nearest farmers' market, or beg your co-worker for the rest of his tomatoes that he's always handing out in the office, and get that sauce made before delicious fresh ripe summer tomatoes are gone for another year.\u003c/p>\n\u003cp>\u003cstrong>Fresh Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About 40 ripe medium tomatoes\u003cbr>1 large yellow onion\u003cbr>1 or 2 medium carrots\u003cbr>2 or 3 stalks celery\u003cbr>Olive oil\u003cbr>Salt and freshly ground pepper\u003cbr>Red wine\u003c/p>\n\u003cp>To blanch and peel the tomatoes, fill a large stockpot 2/3 full of water and bring it to a boil over high heat. Cut a small \"x\" in the bottom of each tomato. Carefully add about a third of the tomatoes to the boiling water, let simmer for about 20 seconds, then remove with a slotted spoon and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/blanching_tomatoes.jpg\">\u003c/p>\n\u003cp>Blanch the remaining tomatoes in this way.\u003cbr>Peel the tomatoes, discarding the skins, then cut in half crosswise and squeeze out the seeds. Roughly chop the tomatoes and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/peeling_tomatoes.jpg\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/chopped_toms.jpg\">\u003c/p>\n\u003cp>Dice the onion, carrots, and celery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/prep.jpg\">\u003c/p>\n\u003cp>In a large stockpot over medium-high heat, warm a few tablespoons of olive oil. Add the onions and saute until they begin to turn translucent, about 3 minutes. Add the carrots and celery and about 2 teaspoons salt and some pepper. Saute until tender and the onions start to brown, about 5 minutes. Add the tomatoes, a few glugs of wine, reduce the heat to low, and partially cover the pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uncooked.jpg\">\u003c/p>\n\u003cp>Let simmer until tender and saucy, about 1 1/2 to 2 hours. Add salt and pepper to taste. At this point you can leave the sauce chunky...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cooked.jpg\">\u003c/p>\n\u003cp>...or you can puree it with an immersion blender (which is the way I like it).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/puree.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To store the sauce, let it cool completely, then divide it between freezer bags or other storage containers and freeze.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/745/fresh-and-saucy-end-of-season-tomato-sauce",
"authors": [
"5015"
],
"categories": [
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_454",
"bayareabites_346",
"bayareabites_430",
"bayareabites_455",
"bayareabites_453"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=seasonal-recipes": {
"isFetching": false,
"latestQuery": {
"from": 120,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 7,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 127,
"relation": "eq"
},
"items": [
"bayareabites_95541",
"bayareabites_94566",
"bayareabites_95122",
"bayareabites_95118",
"bayareabites_94568",
"bayareabites_86196",
"bayareabites_745"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_seasonal-recipes": {
"isLoading": true
},
"bayareabites_14362": {
"type": "terms",
"id": "bayareabites_14362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seasonal recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seasonal recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98738,
"slug": "seasonal-recipes",
"isLoading": false,
"link": "/bayareabites/category/seasonal-recipes"
},
"source_bayareabites_95541": {
"type": "terms",
"id": "source_bayareabites_95541",
"meta": {
"override": true
},
"name": "Holiday Recipes",
"link": "https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/",
"isLoading": false
},
"bayareabites_15149": {
"type": "terms",
"id": "bayareabites_15149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Our Top 10 Recipes From 2015",
"description": "\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" rel=\"attachment wp-att-103088\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish.jpg\" alt=\"brusselsprouts-finish\" width=\"1920\" height=\"1280\" class=\"aligncenter size-full wp-image-103088\" />\u003c/a>\r\n\r\nBrussels sprouts were the \"it\" vegetable this past year and a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">creamy gratin\u003c/a> topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Brussels sprouts were the \"it\" vegetable this past year and a creamy gratin topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!",
"title": "Our Top 10 Recipes From 2015 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99479,
"slug": "our-top-10-recipes-from-2015",
"isLoading": false,
"link": "/bayareabites/series/our-top-10-recipes-from-2015"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1289": {
"type": "terms",
"id": "bayareabites_1289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1128,
"slug": "bbq",
"isLoading": false,
"link": "/bayareabites/tag/bbq"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_14407": {
"type": "terms",
"id": "bayareabites_14407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ribs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ribs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98783,
"slug": "ribs",
"isLoading": false,
"link": "/bayareabites/tag/ribs"
},
"bayareabites_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"bayareabites_11726": {
"type": "terms",
"id": "bayareabites_11726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "artichoke",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "artichoke Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6188,
"slug": "artichoke",
"isLoading": false,
"link": "/bayareabites/tag/artichoke"
},
"bayareabites_1079": {
"type": "terms",
"id": "bayareabites_1079",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1079",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lemon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lemon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 969,
"slug": "lemon",
"isLoading": false,
"link": "/bayareabites/tag/lemon"
},
"bayareabites_1292": {
"type": "terms",
"id": "bayareabites_1292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mayonnaise",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mayonnaise Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1131,
"slug": "mayonnaise",
"isLoading": false,
"link": "/bayareabites/tag/mayonnaise"
},
"bayareabites_8986": {
"type": "terms",
"id": "bayareabites_8986",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8986",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3439,
"slug": "spring-recipes",
"isLoading": false,
"link": "/bayareabites/tag/spring-recipes"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_14373": {
"type": "terms",
"id": "bayareabites_14373",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14373",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ragout",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ragout Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98749,
"slug": "ragout",
"isLoading": false,
"link": "/bayareabites/tag/ragout"
},
"bayareabites_16399": {
"type": "terms",
"id": "bayareabites_16399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100729,
"slug": "vegan-recipes",
"isLoading": false,
"link": "/bayareabites/tag/vegan-recipes"
},
"bayareabites_16288": {
"type": "terms",
"id": "bayareabites_16288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100618,
"slug": "vegetarian-recipes",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian-recipes"
},
"bayareabites_828": {
"type": "terms",
"id": "bayareabites_828",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "828",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asparagus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asparagus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 825,
"slug": "asparagus",
"isLoading": false,
"link": "/bayareabites/tag/asparagus"
},
"bayareabites_16397": {
"type": "terms",
"id": "bayareabites_16397",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16397",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100727,
"slug": "gluten-free-recipes",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free-recipes"
},
"bayareabites_1893": {
"type": "terms",
"id": "bayareabites_1893",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1893",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ricotta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ricotta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1459,
"slug": "ricotta",
"isLoading": false,
"link": "/bayareabites/tag/ricotta"
},
"bayareabites_16396": {
"type": "terms",
"id": "bayareabites_16396",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16396",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salad recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salad recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100726,
"slug": "salad-recipes",
"isLoading": false,
"link": "/bayareabites/tag/salad-recipes"
},
"bayareabites_2550": {
"type": "terms",
"id": "bayareabites_2550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1838,
"slug": "grilling",
"isLoading": false,
"link": "/bayareabites/tag/grilling"
},
"bayareabites_619": {
"type": "terms",
"id": "bayareabites_619",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "619",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lamb",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lamb Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 584,
"slug": "lamb",
"isLoading": false,
"link": "/bayareabites/tag/lamb"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_16176": {
"type": "terms",
"id": "bayareabites_16176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "father's day recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "father's day recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100506,
"slug": "fathers-day-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fathers-day-recipes"
},
"bayareabites_13693": {
"type": "terms",
"id": "bayareabites_13693",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13693",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilled mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilled mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8165,
"slug": "grilled-mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/grilled-mushrooms"
},
"bayareabites_3050": {
"type": "terms",
"id": "bayareabites_3050",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3050",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2124,
"slug": "kale",
"isLoading": false,
"link": "/bayareabites/tag/kale"
},
"bayareabites_11765": {
"type": "terms",
"id": "bayareabites_11765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labor day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labor day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6227,
"slug": "labor-day",
"isLoading": false,
"link": "/bayareabites/tag/labor-day"
},
"bayareabites_538": {
"type": "terms",
"id": "bayareabites_538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 503,
"slug": "mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/mushrooms"
},
"bayareabites_1815": {
"type": "terms",
"id": "bayareabites_1815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1418,
"slug": "salad",
"isLoading": false,
"link": "/bayareabites/tag/salad"
},
"bayareabites_218": {
"type": "terms",
"id": "bayareabites_218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 183,
"slug": "summer",
"isLoading": false,
"link": "/bayareabites/tag/summer"
},
"bayareabites_13692": {
"type": "terms",
"id": "bayareabites_13692",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13692",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trumpet mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trumpet mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8164,
"slug": "trumpet-mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/trumpet-mushrooms"
},
"bayareabites_12689": {
"type": "terms",
"id": "bayareabites_12689",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12689",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wild mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wild mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7152,
"slug": "wild-mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/wild-mushrooms"
},
"bayareabites_454": {
"type": "terms",
"id": "bayareabites_454",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "454",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heirloom",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heirloom Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 419,
"slug": "heirloom",
"isLoading": false,
"link": "/bayareabites/tag/heirloom"
},
"bayareabites_346": {
"type": "terms",
"id": "bayareabites_346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kim goodfriend",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kim goodfriend Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 311,
"slug": "kim-goodfriend",
"isLoading": false,
"link": "/bayareabites/tag/kim-goodfriend"
},
"bayareabites_430": {
"type": "terms",
"id": "bayareabites_430",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "430",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kim laidlaw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kim laidlaw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 395,
"slug": "kim-laidlaw",
"isLoading": false,
"link": "/bayareabites/tag/kim-laidlaw"
},
"bayareabites_455": {
"type": "terms",
"id": "bayareabites_455",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "455",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomato sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomato sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 420,
"slug": "tomato-sauce",
"isLoading": false,
"link": "/bayareabites/tag/tomato-sauce"
},
"bayareabites_453": {
"type": "terms",
"id": "bayareabites_453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 418,
"slug": "tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/tomatoes"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
