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Fun, Food, Pets and Travel

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Kitchen Chat

Hosted by Margaret McSweeney

Margaret McSweeney in her kitchen each week for some Kitchen Chat. You’ll not only hear great cooking tips from chefs but you’ll also learn the recipe for a great life with experts at Margaret’s table. Savor all that your day has to offer with the inspiration and insight from Kitchen Chat. Everything always happens in the kitchen!

You are cordially invited to visit me in my new kitchen at www.kitchenchat.info for delicious recipes and delightful kitchen chats. I hope to see you soon. Savor the day! Margaret

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Queen of The Coop: Lisa Steele

https://media.blubrry.com/webtalkradio/p/traffic.libsyn.com/kitchenchat/KC_Lisa_Steele.mp3

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In this podcast, you will learn about the benefits of a fresh egg, some tips on raising chickens and some great recipes with eggs from her new cookbook.

Enjoy this delicious recipe for Crispy Lemon-Fried Eggs that is featured on page 58 of Lisa Steele’s The Fresh Eggs Daily Cookbook, published by Harper Horizon, an imprint of HarperCollins Focus LLC and shared with permission.

Crispy Lemon-Fried Eggs

Getting tired of plain fried eggs? Adding lemon slices to the pan while you’re frying eggs will add an unexpected burst of citrus that’s sure to wake you up! Sunny-side up or over easy, these lemony eggs will be your new go-to for a quick and easy breakfast.

Makes 2 servings

4 tablespoons extra-virgin olive oil
1 lemon, cut into thin slices, seeded
4 eggs
Kosher salt
Freshly ground black pepper for garnish

Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices.
Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering.
Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil.
Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg
and cook until the other side is done, about 1 minute).
Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.

What is your favorite recipe with eggs?

Savor the day!

Did you know that around 10 million in the United States are raising chickens? Lisa Steel, a fifth-generation chicken keeper and founder of Fresh Eggs Daily, has a new cookbook The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways.

In this podcast, you will learn about the benefits of a fresh egg, some tips on raising chickens and some great recipes with eggs from her new cookbook.

Enjoy this delicious recipe for Crispy Lemon-Fried Eggs that is featured on page 58 of Lisa Steel’s The Fresh Eggs Daily Cookbook, published by Harper Horizon, an imprint of HarperCollins Focus LLC and shared with permission.

Crispy Lemon-Fried Eggs

Getting tired of plain fried eggs? Adding lemon slices to the pan while you’re frying eggs will add an unexpected burst of citrus that’s sure to wake you up! Sunny-side up or over easy, these lemony eggs will be your new go-to for a quick and easy breakfast.

Makes 2 servings

4 tablespoons extra-virgin olive oil
1 lemon, cut into thin slices, seeded
4 eggs
Kosher salt
Freshly ground black pepper for garnish

Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices.
Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering.
Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil.
Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg
and cook until the other side is done, about 1 minute).
Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.

What is your favorite recipe with eggs?

Savor the day!

Kitchen Chat with Margaret McSweeney

As host of Kitchen Chat on Webtalkradio.net, Margaret McSweeney believes that you’re never too old to learn something new – even how to cook. Margaret, a middle-aged mom, lives in the Chicago suburbs with her husband, David and their two teenage daughters. She is a former vice president in corporate finance at a New York City bank, a published author and an internet radio show host.

After earning a Master’s Degree in International Business, Margaret moved to Manhattan where she worked near Wall Street for seven years. She found true love in the Big Apple and married David. After the birth of their oldest daughter in New York City, the new family moved to the Chicago suburbs where their second daughter was born over a year later.

People always say that you ultimately end up doing what you loved to do in third grade. For Margaret, that included writing and talking. For several years, she wrote a neighborhood column for Daily Herald, the largest paper in the Chicago suburbs. She is a published author of three inspirational books with two more scheduled for release in 2011 and 2012. In addition, she writes freelance articles for the ezine www.makeitbetter.net With an appetite to taste the fullness of life, Margaret dishes on topics with guests about food, family, fitness and finances on her internet radio show, Kitchen Chat.

Margaret has a heart for charity and serves on the Leadership Advisory Board for WINGS (Women in Need Growing Stronger). All proceeds from the Pearl Girls™ book goes in full to help fund a safe house in the Chicago suburbs for WINGS and to build wells for school children in Uganda through Hands of Hope www.handsofhopeonline.org

Queen of The Coop: Lisa Steele

Rohini Dey: Let’s Talk Womenx

Celebrating Serendipity with Co-Founder Stephen Bruce: How Food (James Beard) and Art (Andy Warhol)Influenced the Success of an Iconic Restaurant

Babette’s Feast with Chef Lasse Sorensen

Global Family Cooking with Katie Chin

A Father’s Day Celebration with Chef Bradford Thompson

Chef Jeremiah Tower

What are you bringing home from your local farmers’ market?

Chef Martin Yan

Chef Andrew Zimmern: Experiencing Food, Sharing Culture

CELEBRATING WOMEN’S ENTREPRENEURSHIP DAY IN CHICAGO with Cynthia Rowley, Rebecca Darr and Donna Mondi

Chef Roy Yamaguchi: The Pioneer of Asian Fusion

Peas Love & Carrots with Danielle Renov

Live Deliciously with Tara Teaspoon

The History and Future of Spago: Barbara Lazaroff and Byron Lazaroff-Puck

Seriously Delish Interview with Kitchen Chat Chef, Jessica Merchant

Home Baking Recipes with Pastry Chef Angela Garbacz

The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England

A Special Tribute to Ubon’s Garry Roark

Matt Moore and the Grill Masters

Fanny Singer: Always Home

Donnie Madia: Impact of COVID-19 on Restaurant Industry

Comfort Food and Comfort Mood with Chef Carla Hall

Connecting with Friends: Chef Jaime Laurita in His Kitchen

The Joy of Julia Child

Vegan Meal Prep with Robin Asbell

Faith, Family & The Feast: Recipes to Feed Your Crew from the Grill, Garden and Iron Skillet by Kent and Shannon Rollins

Keeping it Simple (easy weeknight one-pot recipes) by Yasmin Fahr

No Crumbs Left Behind with Teri Turner

Pasta Grannies

Sharing The Joy of Cooking

Michael Kornick and His Culinary Journey

Chill At The Merchandise Mart: An evening of Food, Wine and Charity

Meals On Wheels Chicago

Preserving the Taste of Home with Joan Nathan

Plant-Based Lifestyle with Chef David Choi

In The Kitchen with Anne Willan

The Art of Baking with Jim Dodge

Common Threads: The Power of Using Food for Change and Education

The Thrill of the Grill with Grill Seeker Chef Matthew Eads

Stanley Cup Winner Daniel Carcillo: Life After the Game

Gold Medal Cooking with America Culinary Federation

Bolay and Chris Gannon: Creating “Comeback Flavor”

Middleby Corporation: Authenticity and Innovation

The Giving Kitchen: James Beard Foundation Humanitarian of the Year Award

Drew Nieporent: Master of Hospitality

Danny Meyer – A Heart for Hospitality

Four Roses Bourbon Legend: Al Young

Michael Airhart and Social Works: Taste for the Homeless

International Association of Culinary Professionals CEO Tanya Steel

The Iconoclast Dinner Experience: All Star Culinary Bash

Trends and Tastes of Spirits with Monique Huston

The Last Night on the Titanic: Veronica Hinke

Ellie Krieger: Celebrate Nourishing Yourself

Sara Moulton: Chef to the Home Chefs

Chef Jackie Rothong: A Culinary Star Who Sparkles

Candace Jordan: Charity, Chicken and a Cast Iron Skillet

Caroline Manzo and Chef Jaime Laurita: Food is Love

Cynthia Rowley and Kit Keenan: Pairing Fashion and Food

Planning the Perfect Party with Rachel De Marte Events

Master Chef Junior Winner: Beni

Indian Instant Pot Cookbook with Chandra Ram

Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood

Chef Michael McDermott and The Kids’ Cooking Network

Chefs, Drugs and Rock & Roll with Andrew Friedman

Discover LuxeHome at The Merchandise Mart

Healthy Spice Heroes with Natasha McAller

Kitchen Chat 2018 with Chef Jaime Laurita and Margaret McSweeney

Tasting Italy with America’s Test Kitchen and National Geographic

Abe Conlon: Best Chef of the Great Lakes

Cooking with Scraps

Mindy Segal: Hospitality and HotChocolate

The Royal Chef Darren McGrady

Diana Davila: One of Food & Wine’s Best New Chefs

Ina Garten – Connecting In The Kitchen

The Art of the Pie with Kate McDermott

Bollywood Kitchen with Sri Rao

Chef Carla Hall’s Soul Food

A Kitchen Chat with Clare Reichenbach, CEO of James Beard Foundation

Steve Dolinksy: Pizza City U.S.A.

Donnie Madia: The Art of Collaboration

Mayor Rahm Emanuel: Chicago’s Foodie

Empowering Women: Ina Pinkney and Denise Vivaldo

Kevin Boehm and The Boka Restaurant Group

Myron Mixon: The Winningest Man in Barbecue

Kitchen Creativity with Karen Page and Andrew Dornenburg

Iron Chef Stephanie Izard: A Culinary Trailblazer

Kitchen Creativity with Karen Page and Andrew Dornenburg

Empowering Women: Ina Pinkney and Denise Vivaldo

Korean BBQ with Chef Bill Kim

Potluck with Ali Rosen: Bring It!

Gale Gand: A Passion for Pastries

What’s Gaby Cooking?

General Hospital’s Jackie Zeman and Jaime Laurita: Make This Place Your Home

Christopher Kimball – The Maestro of Big Flavor

Kitchen Chat – How to Make the Perfect Turkey Gravy

Kitchen Chat – How to Master Your Mistakes in the Kitchen!

Kitchen Chat – Delicious Holiday Traditions with Food and Wine Magazine’s Tina Ujlaki

Kitchen Chat – Bring the flavor of Mexico into Your Kitchen

Kitchen Chat -How To Perfectly Brine a Turkey and Upcoming Food Trends With LA Times Food Editor Russ Parsons

Kitchen Chat – Dorie Greenspan: How to Make French Desserts

Kitchen Chat – Barbara Lazaroff Emmys Interview

Kitchen Chat – Kitchen Chat Steven Raichlen Man Made Meals Interview

Kitchen Chat with Serendipity

Kitchen Chat – “I Quit Sugar” with Sarah Wilson

Kitchen Chat – Kitchen Chat with Lorraine Pascale

Kitchen Chat with Chef Carla Hall

Kitchen Chat – Kitchen Chat with Christina Currie

Kitchen Chat – Chef Jeramie Campana and Wild Asparagus Catering

Kitchen Chat – Fine Wine and Paellas with Marimar Torres

Kitchen Chat – Chef Suzy Singh Pairs Healthy And Delicious with NOW Foods

Kitchen Chat – Ethiopian Cuisine with Chef Almaz

Kitchen Chat – Vicki Robin and Blessing The Hands That Feed Us

Kitchen Chat – A Kitchen Chat with Katie Workman

Kitchen Chat – Ghee with Beurre Ami

Kitchen Chat – Disney Executive Chef Brings Mickey’s Magic to Your Kitchen

Kitchen Chat – Culinary Rock Star Chef Jaime Laurita

Kitchen Chat – Shauna Niequist Shares New Book Bread & Wine

Kitchen Chat – Chef Carrie Nahabedian’s Culinary Celebrations

Kitchen Chat – Dana Goodyear and Anything That Moves

Kitchen Chat – Good Stock with Chef Sanford D’Amato

Kitchen Chat – Cooking Light Magazine, Editor Scott Mowbray

Kitchen Chat – A Chocolate Feast with Chef Eric Lanlard

Kitchen Chat – Robicelli’s: A Love Story, with Cupcakes: And 50 Decidedly Grownup Recipes

Kitchen Chat – Mollie Katzen’s “The Heart of the Plate”

Kitchen Chat – Chef David Posey of Blackbird Restaurant

Kitchen Chat – Delicious Italian Cuisine with Chef Gaetano Nardulli

Kitchen Chat – A Strawberry Celebration with Stephanie Rosenbaum and Heather Christo

Kitchen Chat – Chef Brandon Baltzley: The Salvador Dali of Cooking

Kitchen Chat – Michigan Wines and Brazilian Food

Kitchen Chat – @ABC7chicago Hungry Hound Steve Dolinsky

Kitchen Chat – Delicious Food with The Gluten Free Girl

Truffles and Tribulations – Culinary Rock Star Chef Jaime Laurita

Truffles and Tribulations – At The Family Table with Chef Michael Romano

Truffles and Tribulations – Pati’s Mexican Table

Truffles and Tribulations – Today’s Catch: Pike Place Fish Market

Truffles and Tribulations – Culinary Arts and the Community

Truffles and Tribulations – Spicing it up with The Spice House

Truffles and Tribulations – Desserts and Brunch with Chef Gale Gand

Truffles and Tribulations – How to Remodel Your Kitchen

Truffles and Tribulations – Sweetness in Seattle with Chef Tom Douglas

Truffles and Tribulations – Chef Norman Van Aken’s Culinary Fusion: James Beard and Jimmy Buffett

Truffles and Tribulations – Secrets of the Best Chefs

Truffles and Tribulations – “Tart It Up!” with Chef Eric Lanlard

Truffles and Tribulations – Olive Oil and a Pinch of Pastry

Truffles and Tribulations – Czech Cuisine

Truffles and Tribulations – The Best Seat at Chicago Chef’s Table

Truffles and Tribulations – Dinner and a Show

Truffles and Tribulations – Milk is Gourmet

Truffles and Tribulations – 082012

Kitchen Chat – Chicago Cuisine By Bike

Kitchen Chat – Heat, Hops and Happiness at Danny Meyer’s Blue Smoke

Kitchen Chat – In the Kitchen with Chef Carl Raymond

Kitchen Chat – Amanda Hesser on Kitchen Chat

Kitchen Chat – “American Cuisine with an Italian Soul”

Kitchen Chat – In the Kitchen with Katie Workman

Kitchen Chat – The Art of Dining

Kitchen Chat – A Culinary Tour in Paris

Kitchen Chat – Bean Cuisine

Kitchen Chat – Great Tastes for Healthy Living

Kitchen Chat – Tastes of Tuscany and Chicago

Kitchen Chat – Sips and Tips

Kitchen Chat – Recipes, Ramp and Rosie’s

Kitchen Chat – Fighting Cancer in the Kitchen

Kitchen Chat – Two Chefs from The Heartland

Kitchen Chat – An App and An Appetite

Kitchen Chat – Culinary Quest in Chicago and in Your Kitchen

Kitchen Chat – TURKEY TALK: TIPS FOR A FIASCO FREE THANKSGIVING

Kitchen Chat – Celebrity Chef Tour in Chicago

Kitchen Chat – Tweaks and Trends for Your Kitchen

Kitchen Chat – A Taste of the South

Kitchen Chat – How to Cook a Book

Kitchen Chat – Delicious Desserts

Kitchen Chat – Are you ready for cooking school?

Kitchen Chat – Exotic Tastes

Kitchen Chat – Savor Simplicity

Kitchen Chat – Change is a Mindset Away

Kitchen Chat – Tenacity in Tough Times

Kitchen Chat – 081511

Kitchen Chat – On Eagles’ Wings

Kitchen Chat – Rachel Hauck’s Pinch of Faith

Kitchen Chat – gastrotommy on Kitchen Chat

Kitchen Chat – Louise Sattler, Noodle Kugel and American Sign Language

Kitchen Chat – Is your child on the “summer slide”?

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Disclaimer: The opinions expressed on these programs are those of the hosts and participants and are not intended to and do not necessarily reflect the opinions of WebTalk Radio Network, its owners and agents. All listeners are advised that neither WebTalk Radio Network, nor its owners and agents shall be held liable for the content of programs, including any advice given. All listeners are advised to make their own decisions after appropriate consultation with professionals who have had an opportunity to consider completely each listener's circumstances, and not in reliance upon the content of WebTalk Radio Network programs.
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