We asked you to share your favorite burgers with us, and you didn’t disappoint. In this rebroadcast, Faith and the gang highlight the restaurants and burger stands serving the best burgers in our region. Plus, cattle farmer and co-owner of Graze Burgers, Josh Welch, explains why beef from grass-fed cows is worth seeking out.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We're listening back to some favorite tips to make you a better cook, including Chris Prosperi's trick for making dinner in a rice cooker. Plus, Klancy Miller joins us to talk about her book, Cooking Solo. It's all about the joy of cooking for yourself. Klancy shares recipes for a salmon pasta dish (it uses up leftovers!), polenta with mushrooms, and almond cake.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Everybody loves pizza on the grill, so this week, we listen back to Faith’s ideas for fresh, summer pizzas—with and without traditional dough. Plus, Alex Province creates a fun Chili Dog Pizza recipe, and the author of The Total Grilling Manual shares her recipes for Grilled Peaches with Butter Rum Sauce and over-the-top s'mores.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang invent a Shrimp Cocktail Bloody Mary using two local mixes, sip on a rosé and a white wine from France, and share family recipes from Add a Pinch blogger Robyn Stone’s cookbook. Think: Southern classics lightened up—summery Citrus Shrimp, Lemon Meringue Pie with Mile-High Meringue, and a divine Georgia Peach Crisp. Plus, the gang gives shout-outs to locals making good food (and handy kitchen gadgets). We tell you where to eat in Mystic (ah, the views right now!), and Faith describes the best baba ganoush on the East Coast. This show originally aired in 2017.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Get creative with your burgers for 4th of July. Stuff them with caramelized onions, roasted fennel, or your favorite cheese.  What do you consider the best lobster roll in our region? Faith and the gang have that old hot butter vs. cold mayo debate. Share your favorite shack with us.  Plus, frank talk about the best local hot dogs. Connecticut has some truly great ones.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In this week’s rebroadcast, Faith and her food buddies make themselves hungry describing a few of their favorite summer go-tos: herb-crusted beef tenderloin on the grill, pan-seared duck breast, and a super-easy blueberry cobbler made with pancake batter. Plus, Alex Province explains the fundamentals of paella.    Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Master griller Jamie Purviance shares recipes for Beer Can Chicken, Beef Tenderloin with Seared Mushrooms, and a Pineapple Upside-Down Cake cooked on the grill. Plus, in this Father’s Day rebroadcast, Faith and the gang try two interesting red wines and learn how to shuck oysters from a pro.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In one of our most fun shows, Tony Yurgaitis from Arethusa Farm & Dairy in Bantam and New Haven joined the party for an hour of ice cream and boozy milkshakes. Talk about good humor! Plus, Mark Scarbrough, co-author of the cookbook, A la Mode, joins the party with ice cream/dessert pairing ideas (and recipes!). Grab a pint to-go at your favorite local shop and celebrate the start of ice cream season with us.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we make a fresh no-cook pasta sauce and sip a local chardonnay from Jonathan Edwards Winery. Plus, in this rebroadcast, omelet expert John E. Finn, author of The Perfect Omelet joins the party with recipes for savory—and sweet—omelets. Finn’s Chocolate Soufflé Omelet is the breakfast treat you didn’t know you needed.   Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with recipes for sauces, rubs, and marinades. Get ready for burgers, ribs, and more. Plus, a CT restaurant serves a soft-shell crab BLT that gets raves, and Amy Dickinson of Wait. . .Wait Don’t Tell Me!® and the “Ask Amy” column describes her early life on a dairy farm and her mother’s cooking. Finally, we’re happily surprised by Pasqua Romeo & Juliet Bianco, a white wine that actually pairs with the spice and heat of our new favorite barbecue burger.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s a Bloody Mary Party! We’re celebrating everybody’s favorite brunch cocktail with recipes for the Classic Bloody Mary, as well as some sweet and savory spins. Brian Bartels, author of the book, The Bloody Mary, shares recipes for a Barbecue Bloody Mary and the wild PB&J Bloody Mary. Inspired, Faith creates a Puttanesca Bloody Mary with a spicy vodka from Waypoint Spirits in Bloomfield, CT. And Alex Province pours a rich white rhone, a $14 Clos des Lumières L’eclat that we fell in love with. Plus, one of our favorite farmers and cooks, Susie Middleton (formerly of CT), shares recipes from her cookbook, Simple Green Suppers.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In 2019, we celebrated the opening of Bear’s Smokehouse in New Haven. Listen back to Jamie McDonald and Jason Sobocinski describe their plans for the BBQ joint and biergarten. Cheer them on, knowing they’re feeding local heath care workers and first responders right now. Have you ordered take out yet this week? Plus, Dr. Aaron Carroll dispels myths about diet soda, red meat, coffee, and alcohol.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

People drive hours out of their way to experience the Red Truck Bakery in rural Virginia. Now you can make Brain Noyes' gold-standard recipes at home. The Red Truck Bakery Cookbook is filled with Brian’s stories (he’s a natural storyteller) and recipes you’ll want to make for friends and family—or President Obama, should you want to bake his favorite pie (he’s a fan!). Brain joins the party to share some of the stories behind the cakes and pies that have made him a household name. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Pull together the most delicious weeknight pastas from pantry staples and a few fresh ingredients. Food writer Colu Henry shares recipes and tips from her cookbook, Back Pocket Pasta. Plus, in this favorite from the archive, Faith and chef Chris Prosperi explain everything you ever wanted to know about how to get to the heart of an artichoke.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In this favorite from the archive, our celebration of spring foods continues. Girls Scout cookies are a spring food, you know! We’ll tell you what you can expect to see coming up in the markets, and share garden tips (and clever hacks) for people growing veggies. Anthony DeSerio wows us with a gorgeous lemon meringue cocktail garnished with grated chocolate, and Diane Morgan, author of the cookbook Salmon, joins the party to share recipes for everyone’s favorite fish—cooked every which way. Finally, we toast our salmon with Mark Raymond’s latest wine recommendation, a white we’ll drink well into summer.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What’s your go-to on Meatless Mondays? Faith and chef Chris Prosperi dream up a panko-crusted Portobello mushroom burger with Gruyere melting down the sides. If you’re ready to eat less meat, but not ready to give up meaty textures, author Robin Asbell, a plant-based eater herself, shares recipes and ideas from her cookbook, Plant-Based Meats.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang muse about easy meals pulled together from ingredients already in the fridge, cabinets, and pantry, in this favorite from the archive. Are you well-stocked with rice, beans, canned tomatoes, and spices? Do you have a great tomato sauce you can turn into three different meals? If not, we’ve got a recipe for you! Cookbook author Pam Anderson joins the party with recipes from her updated classic cookbook, How to Cook Without a Book.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In this favorite from the archive, we invite you to explore the holiday foods of a number of cultures and cuisines. Faith describes a crispy rice dish she ate while celebrating Persian New Year and David Kirschner, the recipe creator behind the book Matzo, shares some fun ways with everybody’s favorite unleavened cracker. Think: Matzo Nachos!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In this blended favorite from the archive, Faith and the gang reminisce about a fabulous meal they shared in New Haven. Check to see if your favorite restaurant is offering curbside pick-up! Plus, Faith talks to author Suzy Scherr about cooking and cleaning with baking soda. And, doesn’t a comforting bowl of Matzo Ball Soup sound good right about now? Faith talks to Leah Koenig about her book, Modern Jewish Cooking, and the recipes Leah’s updated while honoring tradition.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Want to make perfect scrambled eggs? Faith found an egg master at a Connecticut B&B; he shares his secrets for making what Faith calls “the best scrambled eggs on the planet.” Chris Prosperi shares his egg tips, too, and the whole gang celebrates the beginning of brunch season. Mark Raymond pours a lip-smacking Baron de Ley Tempranillo from Spain, and author Carol Fenster joins the party to talk about recipes in her new book, Gluten-Free Cooking for Two.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

New York Times columnist and food writer extraordinaire Melissa Clark joins the party to share recipes from her cookbook Dinner: Changing the Game. Also in this favorite from the archive, Chris Prosperi shares a recipe for Corned Beef and Cabbage with a twist. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang celebrate that ol’ American classic, meatloaf. Whether you like 100% beef, a meaty blend, or a meatless meatloaf, there’s a recipe idea here for every loaf lover. (Check out Yankee Magazine’s Meatloaf in a Brown Paper Bag!) Plus, food writer Nik Sharma joins the party with an Indian-spiced international meatloaf, as well as other recipes from his beautiful cookbook, Season. Nik shares recipes for Margherita Naan Pizza, Sumac-Seared Scallops, and Spicy Chocolate Chip-Hazelnut Cookies. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, Faith and the gang talk to a soda historian about your favorite fizzy drink. You won’t believe the wacky soda flavors available now! Bacon? Ranch Dressing? Poutine? Plus, we read some listener letters and talk to writer Janet Reich Elsbach about building community through food. Her book is called Extra Helping. And, Sarah Leathers joins the party to discuss the important work the Healing Meals Community Project is doing right here in Connecticut.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Italian importer Rolando Beramendi shares recipes for Extra-Virgin Olive Oil Cake and a luscious deconstructed pizza, minus the crust. You’ll want to dig in! Connecticut lawyer Carlo Forzani tells us about his dream to start a vineyard on his family property in Piemonte, Italy, and Alex Province brings us the flavors of the southwest. It’s a fun-packed hour for food lovers.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

New York Times bestselling author and host of Food Network’s Barefoot Contessa, Ina Garten, returns to The Faith Middleton Food Schmooze® to dish about her cookbook, Cook Like a Pro. Nobody throws a dinner party like Ina, so along with recipes you know will work, Ina shares all the tips and tricks she’s learned over the years for feeding and entertaining friends and family. You don’t have to be a chef to create dishes that impress. Cook with confidence! Ina’s got your back. Plus, we sip a romantic $20 Prosecco you'll want to try.   Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang share restaurant hot spots in this favorite from the archive, and Alex Province introduces Saumur, a lovely French white wine under $20. Fresh, with the right amount of acidity, it somehow worked with short ribs. Plus, Boston-based chef Matt Jennings joins the party to talk about his new cookbook celebrating New England, Homegrown. Get Matt’s recipes for Milk-Braised Chicken with Spiced Rice, Short Ribs with Moxie Beans, and a phenomenal Chocolate Beet Cake with Chocolate-Orange Glaze. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s our potato spud-tacular. In this favorite from the archive, James Beard Award winning author Raghavan Iyer joins the party to share recipes from his cookbook Smashed, Mashed, Boiled and Baked—And Fried Too!  Yup. Ultimate French Fries, Hasselback Potatoes, and more. Plus, we’ve curated a few handy tips and product reviews from our favorite magazines, take a Super Bowl food quiz, and think of ways we can incorporate potatoes into our Super Bowl party spread.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Happy Chinese New Year! To celebrate, we’re learning how to make homemade Chinese dumplings thanks to Max Falkowitz, co-writer of The Dumpling Galaxy Cookbook by the amazing Helen You. Also this week, the gang shares lots of ideas for sheet-pan dinners (that weeknight lifesaver), and wine broker Mark Raymond shares not one, BUT TWO lip-smacking wines at $10 each. The Finca el Origen Malbec Rosé (yes, a malbec rosé) and the Santa Carolina Sauvignon Blanc are pure, wholesome wines—and an absolute steal.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

One of Connecticut’s best chefs, Franco Camacho, joins the party for the whole hour in this favorite from the archive. Franco is Executive Chef for both Geronimo Tequila Bar & Southwest Grill and Shell & Bones Oyster Bar in New Haven. Franco shares his secrets for the perfect guacamole and gluten-free pan-fried oysters. Plus, the gang discusses what makes a great restaurant server. Insider info about the restaurant biz abounds.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Let’s get cozy! In this favorite from the archive, Faith and the gang talk to chef Gunnar Karl Gíslasen and Jody Eddy about how to incorporate the Danish practice of Hygge into our everyday lives. They share recipes and ideas from their cookbook, The Hygge Life, and we share our own most-hygge comfort meals. Think: Sunday red sauce, a cheesy béchamel, Linda Giuca’s Pastina, shepherd’s pie, and a good ol’ fashioned grilled cheese. Plus, we’re bringing Soave back. It’s a crisp Italian white wine we love. You will, too.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Good things come in threes—the old adage couldn’t be more true when it comes to easy weeknight cooking. In this favorite from the archive, Faith and the gang share their favorite 3-ingredient meals that make weeknight dinners a breeze. Expect to hear some classic combos like avocado, crab, and tomatoes; potatoes, onions, and eggs (tortilla Española); spinach, garlic, and eggs; and broiled sausages and pear or grapes. Hungry yet? Also in this episode, Mark Raymond shares Passimento, the most romantic wine we’ve had since. . . well, last Valentine’s Day, and Julia Turshen, the writer and coauthor of some of your favorite cookbooks—no doubt—is off on her own with Small Victories. Julia shares recipes for her very popular Turkey + Ricotta Meatballs, Flounder with Roasted Tomatoes + Black Olives, and the stunning Happy Wife, Happy Life Chocolate Cake. SO worth pressing pause on that New Year diet.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In this favorite from the archive, Faith and the gang riff on Lidia Bastianich’s Beef Roasted in Barolo Wine. Plus, Chris Prosperi uses leftover mashed potatoes to make simple crispy little latkes, and Faith describes the ultimate brisket sandwich. Alex Province shares a wine to sip by the fire, and offers up decorative ice ideas for a joyful party punch bowl. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang celebrate Hanukkah with Leah Koenig, the author of Little Book of Jewish Feasts. Once you’ve tried Leah’s cinnamon-dusted fried chicken, you’ll never make fried chicken any other way. Plus, get the recipe for Balsamic and Brown Sugar Brisket and more of our favorite kitchen tips, including one from a listener in Old Lyme. Faith shares the results of a Cooks Illustrated taste test: Which butters are best? And she also tips you off to a New York City must-visit: Boulay at Home.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Dorie Greenspan joins the party to talk about her cookbook, Everyday Dorie, in this favorite from the archive. Wouldn’t you love to cook like Dorie every day? Dorie shares recipes for Mediterranean Shepherd’s Pie, Bourbon-Roasted Pork Loin, and the most beautiful Triple-Layer Cranberry Cake you’ve ever seen. It’s a holiday showstopper. Plus, Faith and the gang respond to listener Jeffrey Fischer’s request for spices that would make great gifts. Dorie shares a few favorite gift ideas, too. There’s her Lemon Goop and beautiful cards by the California artist, Aliza Sokolow. Aliza hits the Santa Monica Farmers Market and starts snapping.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang share recipe ideas—including Chicken, Bacon and Cheese Enchiladas, for your holiday potluck, in this favorite from the archive. Plus, one of the queens of baking, a.k.a. “dessert diva” Rose Levy Beranbaum shares tips and tricks for perfect chocolate chip cookies, as well as recipes for Gingerbread “Folks,” and her swoon-worthy Milk Chocolate Caramel Tart. Chris Prosperi raves about a new local discovery: Sandra’s Next Generation. It’s a soul-food hotspot where the owner cooks with love.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith starts the show with a special announcement and reminisces about favorite past shows and guests. Then, Faith and the gang get grilling tips and techniques from grill master Jamie Purviance. Jamie’s latest book is Weber’s Ultimate Grilling. For newbie grillers, we’ll start with some basics, and work our way up. Think: weeknight steak and chicken recipes, plus a grilled banana split for dessert. Grill tips galore!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang have ideas for reinventing Thanksgiving leftovers in this favorite from the archive, and Chris Prosperi explains step-by-step how to make perfect mashed potatoes. Plus, food writer and cookbook author Julia Turshen shares recipes—including roast turkey breasts and sheet-pan stuffing—from her book Now & Again.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s our favorite time of year! Time to talk turkey, stuffing, mashed potatoes, and wines to go along with Thanksgiving dinner. What are your Thanksgiving food traditions? What do you do to freshen up your holiday meal every year? We’re sharing ideas and stealing tips from Chris Prosperi, a man who makes Thanksgiving dinner for hundreds of people every year. We’re big believers in stress-free holidays, so we’ve asked Lucinda Scala Quinn to share her “Straight-Talk Turkey” recipe, which is about the simplest bird you’ll ever roast. Plus, in this favorite from the archive, Faith offers up a make-ahead Shrimp and Pineapple Salsa Wrap to sub in for the rich appetizers you normally put out before the feast. Why overwhelm people? Recipes for Mediterranean Mashed Potatoes, Buttery Spice Poached Pears, an easy weeknight Trout, and a juicy $12 Pinot Noir to serve all through the holidays—all coming your way. Let’s get this holiday party started!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

All aboard! Colin Caplan takes Faith and The Food Schmooze® gang on a cocktail crawl through the streets of New Haven on The Elm City Party Bike. In this favorite from the archive, revelers (and peddlers) stop at Olea and BAR for appetizers, cocktails, pizza, and mico-brewed beer. It was the MOST fun! We toast our ride with an under-$20 sparkler that’s as delicious as Prosecco. After the ride, we head back in the studio to talk root vegetables and fall roasts. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What little things can you do to make the grocery store checkout line move faster? Faith has some tips. And, it’s apple season! Make a super simple apple butter in the slow cooker. Plus, in this favorite from the archive, cookbook author Charlotte Druckman shares recipes for your cast-iron skillet.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Lidia Bastianich’s excellent memoir, My American Dream, is out in paperback. Listen back to Faith’s intimate conversation with Lidia, support Connecticut Public Radio with your pledge, and we’ll send you Lidia’s memoir as our thanks. Get ready to be inspired!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

You asked for it, and we’ve got it for you: this week, we’re reairing our special hour dedicated to the Instant Pot. Why have home cooks put their slow cookers aside and jumped on the Instant Pot bandwagon? (Even Faith has one now!). Bruce Weinstein, co-author of the blockbuster cookbook, The Instant Pot Bible, explains why Instant Pots have staying power and shares recipes for every size and model of Instant Pot.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Food & Wine’s Justin Chapple is a home cook’s dream. In his cookbook, Just Cook It!, Justin shares recipes for Roasted Carrot & Avocado Panzanella, Classic Meatloaf Sandwiches with Tomato Jam, and Chocolate-Peanut Pie. Oh, boy. Plus, in this favorite from the archive, the gang shares wine discoveries from Napa Valley and Spain. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we're listening back to some of our favorite tips to make you a better cook, including Chris Prosperi's trick for preparing your whole dinner in a rice cooker. It's possible! Plus the gang shares tips for using a mandolin to prep ingredients for salads and slaws; as well as a fast, easy recipe for garlic-lemon shrimp and grits. Instant grits are the "cheater" ingredient that make this a quick weeknight meal. Finally, we call out, "Table for one," loud and proud. Cookbook author Klancy Miller joins us to talk about her book, Cooking Solo. It's all about the joy of cooking for yourself. Klancy shares recipes for a salmon pasta dish (it uses up leftovers!), and Polenta with Shiitake Mushrooms. She shares her Orange Blossom and Almond Cake, too, because, well. . .you have to have friends over!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Busy week? We figured. It's about that time. That's why we're listening back to the show where Faith and her food buddies shared lots of ideas for rush-hour meals and instant desserts. . .delicious little numbers you can whip up in no time at all, often with the stuff you’ve already got in your pantry or fridge. Ease is the name of the game. Think: Slow cooker chocolate fondue, puff pastry Napoleons, Klondike sundaes with dulce de leche, chocolate-covered Cheerios, and a chocolate cake you can bake in a mug in about two minutes. Fun stuff you can do in a flash—you don’t even need a recipe.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, Faith shares her recipe for Provençal roast tomatoes with a buttery breadcrumb crust. It’s her favorite thing to make right now. Plus, a simple tip for how to get the best sear on a grilled or pan-fried steak, our latest wine discovery, and fun recipes for roasted nuts, pulled pork, and shiny-red candy apples from the new book, Fair Foods.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This is a show for coffee lovers. Where’s your favorite coffeehouse, and what makes a coffee shop great? This week, we’re listening back to Faith’s conversation with coffee expert Jordan Michelman. Jordan is the co-author of the book, The New Rules of Coffee: A Modern Guide for Everyone. Faith talks with Jordan about coffee’s history, legendary coffee shops, and coffee trends. Did you know old-school percolators and instant coffee are making a come-back? Grab a cup of coffee—your favorite mug makes a difference—and unwind while listening to this buzzed-up edition of The Faith Middleton Food Schmooze®.   Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we revisit Faith's conversation with Food Network superstar and bestselling cookbook author Giada De Laurentiis. Giada speaks from the heart in our first two segments for a show recorded on location in Madison, CT. She shares recipes for Cacio e Pepe, Grilled Scallops with Prosciutto, and Grilled Chicken Involtini. Then, Faith and her food buddies round out the show by going crazy over corn. Recipes and ideas include corn salads, corn carbonara, and a savory corn pudding. What are you making with fresh corn right now that’s a little out of the ordinary? Share it with us!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’re holding on to summer with a celebration of everything that’s abundant in the market right now. We’ve got summer salad recipe ideas for your next party. Think: watermelon and shaved vegetables. Plus, rosé sangria (two ways!), and cookbook author and teacher Domenica Marchetti preserves fruit and vegetables the real Italian way. You can too. Domenica also shares a burger recipe topped with onion jam you’ll want to eat by the spoonful. Also this week, we sip a dry $9 rosé from the Bordeaux region that we say begs for experimentation. Make it a spritzer, add a little blood orange liqueur to it, make it into ice cubes. The possibilities are endless.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

You haven’t seen grilled cheese recipes like these before. The sandwiches in Eric Greenspan’s The Great Grilled Cheese Book will blow your mind. Recipes include the Elvis Grilled Cheese, a Mole Melt and more. Plus, we’ll talk to the co-owner of North Fork’s King Andrew Cheese Carriage, where they specialize in offering cheese flights. Faith details her experience touring the truck/cheese cave and eating founders’ Reeve Andrew and Jessie King’s delicious cheeses from around the world. For our white wine drinkers:  Have you tried Vermentino?  If you like Pinot Grigio and Sauvignon Blanc, Calasole is a crisp white wine you’ll want to try. What’s happening on Facebook? Vacation photos! Share your vacation or stay-cation pics with the Food Schmooze® community.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Fresh berries make fantastic easy desserts, drinks, and entrees. Add berries to pan sauces and salads, use them with store-bought dough and frozen puff pastry dough to make quick mouthwatering desserts. Chef, blogger, and the author of Pure Delicious, Heather Christo, joins the party from Seattle to share her sweet and savory ways with blueberries, raspberries, and strawberries. Think: interesting salads, flavor-packed salsas, and a gorgeous lemon blueberry coffee cake. Plus, Alex Province pours a $20 sparkling rosé. It's a bottle of pure joy.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

No pizza dough, no problem. This week, we've got all the lighting fast and fun ways to make pizza on the grill—even with a baguette or tortilla. In fact, Faith's new favorite "instant" pizza is chicken and watermelon with cheese on a corn tortilla. You'll want to steal this idea. For the scratch-cooks out there: a homemade pizza dough recipe from the editor of the cookbook The Total Grilling Manual, Lisa Atwood. Lisa also shares recipes for Grilled Peaches with Butter-Rum Glaze and amped up S'mores (think way beyond the grahams and chocolate). This one's for you, campfire cooks! Plus, the gang experiments with beer ice cubes. Will the beer freeze enough and will the cubes keep our mugs ice cold? We shot video to answer that question. Listen (and watch!). It's a Food Schmooze® pizza party with the works.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Author Drew Lazor joins the party to talk about the hot trend in cool cocktails—and his fun book—Session Cocktails. What are session cocktails? They're low-proof drinks to sip and celebrate with friends throughout an evening. Drew shares recipes for cocktail legend Dale DeGroff’s Watermelon Cooler (so perfect for right now), Pimm’s Cup, and everybody’s favorite frosty wine, Frose. Plus, Faith offers up a method for making crispy polenta fries, Alex Province shares his grilled quail with mole sauce, and Mark Raymond pours a rich white wine from the Côtes du Rhône region in France. We loved it. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Grill like the French. In this favorite from the archives, Faith and the gang talk to the author of the eye-popping, mouthwatering cookbook, French Grill. Recipes include Salmon with Tarragon Butter, Grilled Potato Salad, and a decadent Flourless Chocolate Cake (it’s grilled, too, of course!). Plus, thanks to Alex Province, we taste an affordable boxed red wine from France and eat authentic handmade tamales from Tucson, Arizona—they ship! You'll also find out where you can recycle your wine corks in Connecticut.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we invent a Shrimp Cocktail Bloody Mary with two local mixes, sip on a rose and a white wine from France, and share family recipes from Add a Pinch blogger Robyn Stone’s cookbook. Think: Southern classics lightened up—summery Citrus Shrimp, Lemon Meringue Pie with Mile-High Meringue, and a divine Georgia Peach Crisp. Plus, the gang gives shout-outs to locals making good food (and handy kitchen gadgets). We tell you where to eat in Mystic (ah, the views right now!), and Faith describes the best baba ganoush on the East Coast.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What to make for 4th of July weekend? Faith and the gang share ideas for stuffed burgers, hot dogs, shrimp rolls, lobster rolls, and Faith’s BLT-inspired potato salad. Plus, discover two wines (a rose and a chardonnay) that go with anything you might serve at a holiday barbecue. They’re great for sipping while watching fireworks, but you’ll want to pour these easy-drinkers all summer long.    Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Beef tenderloin. Think it’s only for the holidays? Not any more. Chris Prosperi’s herb-crusted grilled beef tenderloin recipe will inspire you to serve this cut of beef on a regular ol’ weeknight, or better still, this weekend. It’s not difficult at all. Plus, move over chicken, Faith’s sliced duck breast (cooked in a skillet!) dresses up everything from salads to sandwiches (i.e. Anthony dreams up a duck po’ boy we’d all like a bite of). We’ll talk classic summer cocktails like margaritas, super-easy blueberry cobbler with pancake batter, and Chris and Alex Province walk you through how to make paella, step by step.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith talks to the original domestic goddess, Nigella Lawson about her cookbook, At My Table. Get Nigella’s recipe for Emergency Brownies! Ring summer in with Faith’s Bourbon-Glazed Peaches and an easy summer watermelon cocktail. Alex Province encourages you to snip aromatic herbs and grab the most bulbous wine glass you own for his Spanish Gin and Tonic.  Plus, the gang sips two value wines that go with everything on the grill. One is a fruity rose, the other a Malbec we’re brazenly putting on ice.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Mark Bittman joins the party with tips and recipes from his cookbook, How to Grill Everything. Think: the perfect steak, a whole chicken, and veggie “stacks.” Chris Prosperi introduces us to a sparkling rose in a can (and we loved it!). Plus, Netta Hadari—a New Haven local—makes phenomenal ice cream from pure ingredients. Netta’s business, an ice cream cart (peddled around on a tricycle), is called What Is Real? Ice Cream. We’ll take a triple scoop!  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Food52’s cookbook, Any Night Grilling, has us wanting to grill every night of the week. The author, Paula Disbrowe shares grilling tips and recipes, including Grilled Vegetable Salad, Gulf Coast Shrimp Tacos, and Porchetta-Style Pork Kebabs. We talk to the trio behind Three Girls Vegan Creamery about the amazing vegan “meats” and artisan cheeses they make right here in Connecticut and we taste a tangy cocktail sauce—also made here in Connecticut. Plus, Alex Province walks us through how to make his Southwestern-Inspired Paella.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

There’s an art and science to making fresh-tasting, icy cocktails for a crowd from a pitcher or a punch bowl. Learn to make perfect batch cocktails so you can back away from the shaker or bar cart and actually enjoy the food, friends, and family at your own party. Cocktail writer Maggie Hoffman shares tips and tricks from the best bartenders in the country, along with recipes for nuanced, perfectly scaled-up cocktails specifically meant to fill pitchers and punch bowls. Also this week, since summer is right around the corner, Faith and the gang dream about all the classic summer foods they can’t wait to dig in to: lobster rolls, tomato sandwiches, hamburgers, hot dogs, potato salad, berries and more.   Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Love avocados? Head over to Avocaderia in Brooklyn, NY. It’s the world’s first avocado bar, where every dish is an Insta-worthy avocado masterpiece. This week, meet one of Avocaderia’s founders, Francesco Brachetti and try several recipes from the cookbook inspired by the restaurant. Faith and the gang explore other single-food focused hotspots in NY and beyond. Plus, Clos des Lumieres, a French winemaker we love, has finally put a white in a box, and we’re declaring it the wine of the summer. Finally, 10th-generation farmer Craig Floyd is back on the show with an update on how he farms the Giving Garden at Coogan Farm, part of the Denison Pequotsepos Nature Center, to help feed the 23,000 food-insecure people in New London County. Want to be inspired? Watch Farmer Craig’s TedTalk.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Our guest, Dr. Aaron Carroll, is a professor at Indiana University’s School of Medicine and contributes to the New York Times at the Upshot blog. He’s a doctor who studies studies and determines the gold-standard studies. What’s the real deal with diet soda, red meat, coffee, and alcohol? The author of The Bad Food Bible shares his mind-blowing findings and puts us all at ease about some of our food choices by weighing the joy experienced vs. the actual risk to our health. Plus, a Star Home Cook shares her recipe for Lemon Drizzle Cake, and Sarah Nuland recommends a favorite NYC restaurant and shares exciting news about the Sherwin B. Nuland Foundation for Palliative Care.       Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Pasta every day! This week on The Faith Middleton Food Schmooze: Back Pocket Pasta. Recipes and tips from author Colu Henry on how to stock your pantry so you can pull together inspired pasta dinners on the fly. Think: Pasta Puttanesca, an Easter Ham Carbonara, and Porchetta Pasta (you can make this with any leftover roast!). Your weeknights just got easier. Plus, Chris Prosperi explains how to trim and prep one of our favorite spring ingredients—artichokes.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

People drive hours out of their way to experience the Red Truck Bakery in rural Virginia. Now you can make Brain Noyes' gold-standard recipes at home. The Red Truck Bakery Cookbook is filled with Brian’s stories (he’s a natural storyteller) and recipes you’ll want to make for friends and family—or President Obama, should you want to bake his favorite pie (he’s a fan!). Brain joins the party to share some of the stories behind the cakes and pies that have made him a household name. Faith and the gang also get ready for Mother’s Day brunch and toast to the new vintage of 11 Minutes, a rose wine made famous after the novelist Amy Bloom swooned over it on The Faith Middleton Food Schmooze® last year. Recipes featured in this episode: Barnyard Breakfast PieMadeleines for Jacques PepinDouble-Chocolate Moonshine CakeSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Lidia Bastianich’s excellent memoir, My American Dream, is now out in paperback. Listen back to Faith’s intimate conversation with Lidia, support The Faith Middleton Food Schmooze® with your pledge, and we’ll send you Lidia’s memoir as our thanks. Get ready to be inspired! Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

You asked for it, and we’ve got it for you: a Food Schmooze® hour dedicated to the Instant Pot sensation. Why have home cooks put their slow cookers aside and jumped on the Instant Pot bandwagon? (Even Faith has one now!). Bruce Weinstein, co-author of the blockbuster cookbook, The Instant Pot Bible, explains why Instant Pots have staying power and shares recipes for every size and model of Instant Pot. If you have an Instant Pot, do not miss the chance to get a copy of The Instant Pot Bible and support The Faith Middleton Food Schmooze® at the same time. For a gift of $6 a month or a one-time gift of $72 to Connecticut Public Radio, we will send you The Instant Pot Bible. With 350 recipes for breakfasts, lunches, dinners, snacks, and desserts, you’ll never be at a loss for what to cook in your Instant Pot again. You may even be inspired to get an Instant Pot, if you’re not one of the five million people worldwide who already have one.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This is a show for coffee lovers. Where’s your favorite coffeehouse? And what makes a coffee shop great? Coffee expert Jordan Michelman joins the party to share what he knows about everyone’s favorite morning beverage. Jordan is the co-author of the book, The New Rules of Coffee: A Modern Guide for Everyone. Faith talks with Jordan about coffee’s history, legendary coffee shops, and coffee trends. Did you know old-school percolators and instant coffee are making a come-back? Grab a cup of coffee—your favorite mug makes a difference—and unwind while listening to this buzzed-up edition of The Faith Middleton Food Schmooze®.   Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What’s your go-to dinner on Meatless Mondays? Faith and chef Chris Prosperi dream up a panko-crusted Portobello mushroom burger with Gruyere melting down the sides. Alex Province gives his Portobello burger a Spanish accent, while Mark Raymond takes his in an Argentinian direction. If you’re ready to eat less meat, but not ready to give up meaty textures, Robin Asbell, a plant-based eater herself, shares recipes and ideas from her book, Plant-Based Meats. The gang noshes on Walnut-Cauliflower “Ground Meat” Tacos and sips the new vintage of a favorite Malbec.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang celebrate that ol’ American classic, meatloaf. Meatloaf 1,000 ways! Whether you like 100% beef, a meaty blend, or a meatless meatloaf, there’s a recipe idea here for every loaf lover. Plus, food writer Nik Sharma joins the party with an Indian-spiced international meatloaf, as well as other recipes from his beautiful cookbook, Season. Nik shares recipes for Margherita Naan Pizza, Sumac-Seared Scallops, and Spicy Chocolate Chip-Hazelnut Cookies. Also this week, local chef Ben Zemmel, from Alforno in Old Saybrook, talks to Faith about what it’s like to take over a successful family restaurant.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Here’s the scenario: It’s a busy weeknight—you can’t stop at the market on your way home. What are you making for dinner? This week, we’re musing about our favorite weeknight meals pulled together from what’s in the fridge, cabinets, and pantry. Are you well-stocked with rice, beans, canned tomatoes, and spices? Do you have a great tomato sauce you can turn into three different meals? If not, we’ve got a recipe for you! Cookbook author Pam Anderson joins the party with her updated classic, How to Cook Without a Book. Plus, we’re sharing Domaine La Font de Notre Dame, a beautiful $20 red wine from the Rhône region of France. And Faith discovers that One-Ingredient Ice Cream recipe online.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What makes burgers so irresistible? Faith and the gang muse over the perfect burger, from the nuances in beef, to the ratio of toppings, to the types of buns. Burger love abounds. We’ll share your regional recommendations and talk to Josh Welch, a cattle farmer who also co-owns Graze Burgers, a farm-to-bun burger restaurant in Westerly, Rhode Island. Faith asks the executive chef of 1000 North (one of Michael Jordan’s restaurants) exactly what’s in the best burger she’s ever had, and we’ll share the new vintage of a red wine that pairs as well with burgers as French fries.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, Faith and the gang talk to a soda historian about your favorite fizzy drink. You won’t believe the wacky soda flavors available now! Bacon? Bubble gum? Ranch Dressing? Poutine? Plus, we read some listener letters and talk to writer Janet Reich Elsbach about building community through food. Her book is called Extra Helping. And, Sarah Leathers joins the party to discuss the important work the Healing Meals Community Project is doing right here in Connecticut.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The new Bear’s Smokehouse at the Stack in New Haven is officially open. Jamie “the Bear” MacDonald teams up with Jason Sobocinski on a year-round destination for BBQ and beer lovers. This Bear’s checks all our boxes. We’re so excited to have Jason, Jamie, and beverage director Conrad Meurice on the show. Plus, Faith and the gang share some treasured cookbooks and talk to Kristie Balisciano about the Easterseals of Waterbury’s 26th Annual Chocolate and Food Festival.   Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Bite into Bollyburgers from the new cookbook, Bollywood Kitchen. Author Sri Rao pairs Bollywood movies with Indian dishes anyone can make at home. Plus, Connecticut chef Prasad Chirnomula of INDIA in West Hartford joins the party, and our wine experts offer tips on how to order a bottle of wine at a restaurant, even if you know next-to-nothing about wine.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we're revisiting our Valentine's Day show where Faith and the gang dream up entrées that put you in the mood for love and puzzle over Canada’s mysterious butter tart. Plus, Delia Cabe tells us where in New York you can find the city’s best literary pubs, cocktail bars, and taverns as we explore recipes from her book, Storied Bars of New York: Where Literary Luminaries Go to Drink.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

If like us, you crave comforting bowls of soup all winter long, we’ve got a cookbook for you. In fact, we’ve got a new kind of PARTY for you! Soup Swap by Kathy Gunst is not only full of soul-warming soup, stew, and chowder recipes, you’ll also learn everything you need to know to start a soup swap party of your own. Imagine making ONE pot of soup for friends and neighbors, and going home with MANY soups to eat now or freeze for later. That’s our kind of party! And Kathy’s are our kind of recipes: real ingredients, loads (and loads) of vegetables, nourishing stocks, rich broths, and garnishes that take a simple soups over the top (Grilled Cheese Croutons, anyone?). Grab a copy of Soup Swap and help support The Faith Middleton Food Schmooze® and WNPR/Connecticut Public Radio—YOUR local public radio station—at the same time. Swap $8 a month for a book that fosters community and inspires the most delicious parties. (Or skip the party and fill your freezer with these must-make soup recipes).Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

One of Connecticut’s best chefs, Franco Camacho, joins the party for the whole hour. Franco is Executive Chef for both Geronimo Tequila Bar & Southwest Grill and Shell & Bones Oyster Bar in New Haven. Franco shares his secrets for the perfect guacamole and gluten-free pan-fried oysters. Plus, big news for Metro Bis (Congrats to our own, Chris Prosperi!) and the gang discusses what makes a great restaurant server. Insider info about the restaurant biz abounds. And, where is your favorite burger? Let us know on Facebook.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The gang shares more restaurant hot spots (shout-outs to Old Wethersfield Country Store, Taste of China, ON20, Heirloom, Pierre's, Forbidden City Bistro, and more!) And Alex Province introduces Saumur, a lovely French white wine under $20. Fresh, with the right amount of acidity, it somehow worked with short ribs. Plus, Boston-based chef Matt Jennings joins the party to talk about his new cookbook celebrating New England, Homegrown. Get Matt’s recipes for Milk-Braised Chicken with Spiced Rice, Short Ribs with Moxie Beans, and a phenomenal Chocolate Beet Cake with Chocolate-Orange Glaze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Think you know everything there is to know about cookbook author, restaurateur, and PBS-favorite Lidia Bastianich? This week, Lidia joins Faith for an intimate conversation about her childhood in Italy—part of which was spent in a refugee camp—and her amazing life in America focused around food and family. Lidia’s memoir, My American Dream, is a story of resilience and gratitude. You won’t want to miss this uplifting hour of radio.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Let’s get cozy! We talk to chef Gunnar Karl Gíslasen and Jody Eddy about how to incorporate the Danish practice of Hygge into our everyday lives. They share recipes and ideas from their cookbook, The Hygge Life, and we share our own most-hygge comfort meals. Think: Sunday red sauce, a cheesy béchamel, Linda Giuca’s Pastina, shepherd’s pie, and a good ol’ fashioned grilled cheese. Plus, we’re bringing Soave back. It’s a crisp Italian white wine we love. You will, too. On Facebook, we’re asking professional and home bartenders: What do you drink at home?    Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week Faith discovers the joy that is a red wine and smoked salmon pairing. It shouldn’t work, but it does. Plus Lindsay-Jean Hard, the author of the excellent cookbook, Cooking with Scraps explains how home cooks can turn peels, cores, rinds, stems, and more into delicious meals. Lindsay-Jean inspires the gang to share their best tips for putting food scraps to good use. Don’t throw those broccoli stems away! Faith also talks to Patrick Byrne, Director of Development at Family Life Education in Hartford. Patrick introduces The Louise Earle Loomis Children’s Wellness Center. The center aims to combat obesity, particularly among minority populations, in the greater Hartford area. Let’s cheer our neighbors on!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Beef grown in labs, heritage grains, cannabis in everything, and robots that fetch your food for you. . .we’re talking about the top food trend predictions for 2019. Don’t worry, donuts are still on the list! Check out Whole Foods’ annual predictions, as well as Gourmet Insider’s Food and Flavor Forecast. Plus, Faith and the gang discus what to eat on New Year’s Eve, and Faith describes her experience eating a grocery store veggie burger (she didn’t love it) and explains why Honey Stinger Waffles are the market’s answer to eating on the run.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Dorie Greenspan joins the party to talk about her new cookbook, Everyday Dorie. Wouldn’t you love to cook like Dorie every day? Dorie shares her recipes for Mediterranean Shepherd’s Pie, Bourbon-Roasted Pork Loin, and the most beautiful Triple-Layer Cranberry Cake you’ve ever seen. It’s a holiday showstopper. Plus, Faith and the gang respond to listener Jeffrey Fischer’s request for spices that would make great gifts. Dorie shares a few favorite gift ideas, too. There’s her Lemon Goop and beautiful cards by the California artist, Aliza Sokolow. Aliza hits the Santa Monica Farmers Market and starts snapping.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we’re revisiting Faith’s conversation with neuroscientist and nutritionist, Dr. Lisa Mosconi. Dr. Mosconi shares fascinating research along with strategies and recipes for eating for optimum brain health. Studies are beginning to show that it IS possible to improve memory and prevent cognitive decline—at any age—and it starts with what you eat.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang share recipe ideas—including Chicken, Bacon and Cheese Enchiladas—for your holiday potluck. Plus, one of the queens of baking, a.k.a. “dessert diva” Rose Levy Bernanbaum shares tips and tricks for perfect chocolate chip cookies, as well as recipes for Gingerbread “Folks,” and her swoon-worthy Milk Chocolate Caramel Tart. Chris Prosperi raves about a new local discovery: Sandra’s Next Generation. It’s a soul-food hotspot where the owner cooks with love.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang celebrate Hanukkah with Leah Koenig, the author of Little Book of Jewish Feasts. Once you’ve tried Leah’s cinnamon-dusted fried chicken, you’ll never make fried chicken any other way. Plus, get the recipe for Balsamic and Brown Sugar Brisket and more of our favorite kitchen tips, including one from a listener in Old Lyme. Faith shares the results of a Cooks Illustrated taste test: Which butters are best? And she also tips you off to two New York City must-visits: a hot chocolate cart for the holidays and Boulay at Home.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Make extra everything! Faith and the gang have ideas for reinventing Thanksgiving leftovers. Julia Turshen joins the party with recipes from her book, Now and Again, including roast turkey breasts and a sheet-pan stuffing. Plus, learn how to make perfect mashed potatoes and get Faith’s picks for holiday wines you’ll want to put out on the table. Mix and match. . .something for everyone! Our recommendation for this Thanksgiving: Shooting Star, a bold, opulent American red Zinfandel.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang make a simple gravy with chicken stock, bourbon, and bacon. And every home cook should know how to make classic Chicken Picatta: slightly crisp cutlets in a lemony sauce topped with salty capers. We made the dish in our studio kitchen and asked Susan Volland, author of Searing Inspiration to walk us through the process of perfectly searing meat and vegetables and whipping up a fabulous pan sauce. Do NOT be afraid to try this at home! Susan shares her tips and techniques for cooking steak and fish as well. Also this week, we’re celebrating Carole Peck and Good News Restaurant & Bar’s 25th anniversary. Carole shares two tasty recipes from the menu. Local author Mary-Lou Weisman joins the party as well. Her memoir is Playing House in Provence. Find out what happens when a Connecticut couple decide to become “a little bit French.” Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

New York Times bestselling author and host of Food Network’s Barefoot Contessa, Ina Garten, returns to The Faith Middleton Food Schmooze® to dish about her latest cookbook, Cook Like a Pro. Nobody throws a dinner party like Ina, so along with recipes you know will work, Ina shares all the tips and tricks she’s learned over the years from masters in the food world for feeding and entertaining friends and family. You don’t have to be a chef to create dishes that impress. Cook with confidence! Ina’s got your back. Plus, we share news about local foodie events and sip a $20 Prosecco you’ll want on your holiday table.   Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We're revisiting a favorite from the archive this week: Food Schmooze® favorite Jacques Pepin returns—this time with granddaughter, Shorey, to share recipes from his new cookbook, A Grandfather’s Lessons. Garlicky roast chicken, sausage and potatoes en papillote (so easy!), and homemade chocolate candies. Plus, Mark Raymond shares a rich $10 red wine made with Carmenere grapes. Faith knows exactly what she wants to pair with it: a creamy mushroom sauce on pasta.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Everybody loves a good shortcut! This week, Connecticut author Bruce Weinstein is back to share recipes and tips from his new book, The Kitchen Shortcut Bible. Make no-flip omelets in your waffle iron, Bundt-Pan Chicken, and quick Pasta Carbonara. Plus, learn the trick to roasting a turkey right out of the freezer. Alex Province shares Chateau Vieux Poirier, a sturdy Bordeaux with dark plum notes. Open the bottle, pour a glass, and as you sip away, you’ll taste a wine that opens up in the glass.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Learn the tricks to making super-moist salmon and deliciously crisp fall vegetables (let’s get roasting!). Plus, the gang shares mini-dessert ideas that hit the spot, and a favorite sparkler that goes with everything from creamy pasta dishes and fish to Thanksgiving turkey and grilled or roasted meats of all kinds.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Food lover and acclaimed neuroscientist Rachel Herz joins the party with news you can use from her excellent book, Why You Eat What You Eat. Dr. Herz is famous for explaining in simple language how the brain works in relation to food. She’ll explain how a favorite scent can distract you from cravings, why diet fads should be taken with a grain of salt, and what physiological and psychological components contribute to the feeling of fullness after a meal. Our eating habits are evolutionary! (That’s why we can’t eat if someone is staring at us). There are plenty of fun facts too. We’re spending the whole hour with Dr. Herz and offering up her book as our thank you gift for supporting The Faith Middleton Food Schmooze and everything you hear on Connecticut Public Radio.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Italian importer Rolando Beramendi shares recipes from his new cookbook, Autentico, for a simple fennel salad, Extra-Virgin Olive Oil Cake and a luscious deconstructed pizza, minus the crust. You’ll want to dig in! Connecticut lawyer Carlo Forzani tells us about his dream to start a vineyard on his family property in Piemonte, Italy, and Alex Province brings us the flavors of the southwest. It’s a fun-packed hour for food lovers.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, Faith and the gang share kitchen tips to make your cooking life simpler and easier along with a recipe idea from Alex Province for grilled cauliflower with Mexican spices, sauce, and cheese. Plus, Sonja Overhiser shares recipes from her beautiful cookbook, Pretty Simple Cooking. She’s co-author with husband Alex Overhiser. You’ll want to make their Delicata Fries with Awesome Sauce and Giant Portobello Burgers with Caramelized Onions (we did!). And, it’s apple season! Sonja shares a spin on an old family recipe for Apple Cherry Cardamom Crumble.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Alex Province makes smashed cheeseburgers at home for a crowd with a clever hack, and Faith and the gang taste three phenomenal wines (all available in our region!) from the portfolio of Rosenthal Wine Merchants. Plus, neuroscientist Rachel Herz shares findings from her fascinating book, Why You Eat What You Eat. We’re also sharing our thoughts on “massaged kale” and revealing the brand of Basmati rice Cooks Illustrated magazine declares best. This week’s shout-outs: Story and Soil Coffee and Capital Ice Cream. If you haven’t been to the Frog Hollow neighborhood in Hartford to check them out yet, fix that.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Spiral-veggie master Ali Maffucci shares vegetable-centric recipes that go waaay beyond the spiralizer. We’re talking quiche with sliced sweet potato crust, breakfast pizza, and Philly Cheesesteaks in Bell Pepper Cups. Plus, Faith and the gang brainstorm ideas for a gazpacho-like BLT Bloody Mary and sip Stark-Conde's plummy Cabernet from South Africa.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, Mark Raymond shares his spin on a Spaghetti with Fresh Corn Carbonara recipe (it pairs with a fantastic $10 chardonnay we tested or any dry rosé). Faith and the gang also talk to the author of The OCD Workbook for Kids, a child psychologist who explains the difference between typical picky eating and what could be more complex issues around food and behavior. Plus, Anne Peck-Davis, the author of Cocktails Across America—a book about all-American cocktail culture represented in postcards of the 1930s, ‘40s, and ‘50s—joins the party. If you’re a fan of old postcards or of the classic Sazerac, this show is for you. It's vintage cocktail culture plus a whole lot of fun. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

You haven’t seen grilled cheese recipes like these before. The sandwiches in Eric Greenspan’s The Great Grilled Cheese Book will blow your mind. Recipes include the Elvis Grilled Cheese, a Mole Melt and more. Plus, we’ll talk to the co-owner of King Andrew Cheese, where they specialize in offering cheese flights. Faith details her experience touring the carriage/cheese cave and eating founders Reeve Andrew and Jessie King’s delicious cheeses from around the world. For our white wine drinkers: Have you tried Vermentino? If you like Pinot Grigio and Sauvignon Blanc, Calasole is a crisp white wine you’ll want to try. Find out where you can get the best burer in New York. What’s happening on Facebook? Vacation photos! Share your vacation or stay-cation pics with the Food Schmooze® community.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Grill like the French. Faith and the gang talk to the author of the eye-popping, mouthwatering new cookbook, French Grill. Recipes include Salmon with Tarragon Butter, Grilled Potato Salad, and a decadent Flourless Chocolate Cake (it’s grilled, too, of course!). Plus, thanks to Alex Province, we taste an affordable boxed red wine from France and eat authentic handmade tamales from Tucson, Arizona—they ship! You'll also find out where you can recycle your wine corks in Connecticut.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Alex Province shares ideas for summer sangria two ways and Mexican street corn. And Susan Buckley led a fascinating life with the writer, photographer, and gourmand Peter Buckley. Her memoir, Eating with Peter, is a recounting of her experiences—chef by chef, dish by dish—from France, to Morocco, to the Caribbean, and back to New York. This week, Susan describes their delicious life together. Plus, we taste the perfect vacation rosé from the Coppola empire (it’s available everywhere!) and dish with a local foodie Food Schmooze® fan who happens to be a 10-year-old girl from New Haven.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week: a blended show. Food Network superstar and bestselling cookbook author Giada De Laurentiis speaks from the heart in our first two segments for a show we recorded on location in Madison, CT. Giada shares recipes for Cacio e Pepe, Grilled Scallops with Prosciutto, and Grilled Chicken Involtini. Then, Faith and her food buddies round out the show by going corn crazy. What are you making with fresh corn right now that’s a little out of the ordinary? Share it with us!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Food52’s latest cookbook, Any Night Grilling, has us wanting to grill every night of the week. Author Paula Disbrowe shares grilling tips and recipes, including Grilled Vegetable Salad, Gulf Coast Shrimp Tacos, and Porchetta-Style Pork Kebabs. We talk to the trio behind Three Girls Vegan Creamery about the amazing vegan “meats” and artisan cheeses they make right here in Connecticut and we taste a tangy cocktail sauce—also made here in Connecticut. Plus, Alex Province walks us through how to make his Southwestern-Inspired Paella recipe. It's for ambitious home cooks and food lovers like you. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Author Drew Lazor joins the party to talk about the hot trend in cool cocktails (and his book): Session Cocktails—low-proof drinks to sip and celebrate with friends throughout an evening. Drew shares recipes for cocktail legend Dale DeGroff’s Watermelon Cooler (so perfect for right now), Pimm’s Cup, and everybody’s favorite frosty wine, Frosé. Plus, Faith shares her method for making crispy polenta fries, Alex Province shares his grilled quail with mole sauce, and Mark Raymond pours a rich white wine from the Côtes du Rhône region in France. We loved it.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Think you know everything there is to know about cookbook author, restaurateur, and PBS-favorite Lidia Bastianich? This week, Lidia joins Faith for an intimate conversation about her childhood in Italy—part of which was spent in a refugee camp—and her amazing life in America focused around food and family. Lidia’s memoir, My American Dream, is a story of resilience and gratitude. You won’t want to miss this uplifting hour of radio.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

One of the best cookbooks Faith’s cooked from this year, Just Cook It! by Food & Wine’s Justin Chapple is a home cook’s dream. Justin shares his recipes for Roasted Carrot & Avocado Panzanella, Classic Meatloaf Sandwiches with Tomato Jam, and Chocolate-Peanut Pie. Oh, boy. Plus, wine discoveries from Napa Valley and Spain. Faith’s favorite, Museum Reserva, has a new vintage available! Both wines are great with grilled foods and available in our region.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Just in time for the 4th of July: Mark Bittman joins the party with tips and recipes from his new book, How to Grill Everything. Think: the perfect steak, a whole chicken, and veggie “stacks.” Chris Prosperi introduces us to a sparkling rosé in a can (and we loved it!). Plus, Netta Hadari—a New Haven local—makes phenomenal ice cream from pure ingredients. Netta’s business, an ice cream cart (peddled around on a tricycle), is called What Is Real? Ice Cream. We’ll take a triple scoop!  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith talks to the original domestic goddess, Nigella Lawson about her new book, At My Table. Get Nigella’s recipe for Emergency Brownies! Ring summer in with Faith’s Bourbon-Glazed Peaches and an easy summer watermelon cocktail. Alex Province encourages you to snip aromatic herbs and grab the most bulbous wine glass you own for his Spanish Gin and Tonic. Plus, the gang sips two value wines that go with everything on the grill. One is a fruity rosé, the other a Malbec we’re brazenly putting on ice.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Cocktail lovers rejoice! Drinks writer Maggie Hoffman’s new book, The One-Bottle Cocktail, is filled with creative drink recipes that include a single spirit, plus fresh ingredients—think fruits, veggies, herbs, and spices—you likely have in your fridge or pantry right now. Maggie is with us for the whole hour. Think of it as a cocktail party!   Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Italian importer Rolando Beramendi shares recipes from his new book, Autentico, for Extra-Virgin Olive Oil Cake and a luscious deconstructed pizza, minus the crust. You’ll want to dig in! Connecticut lawyer Carlo Forzani tells us about his dream to start a vineyard on his family property in Piemonte, Italy, and Alex Province brings us the flavors of the southwest. It’s a fun-packed hour for food lovers.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’ve got lots of love for the local this week. We talk to restaurateur extraordinaire Danny Meyer about the newest Shake Shack on New Britain Avenue in West Hartford, and we geek out about rum with The Real McCoy Rum founder (and Emmy® award-winning documentarian) Bailey Pryor from Mystic. Former opera singers Kelly and David Boudreaux, now the owners of Nature’s Grocer, a gluten free market in Vernon and Bloomfield, join the party with a platter of gluten-free treats and the chicken salad they’re famous for. Plus, Kelly and David introduce “The Faith Doughnut.” You can actually order one at Nature’s Grocer, or doctor one up at home. If you find yourself at Nature’s Grocer, and you’re lucky—Kelly and David might sing something for you—like they did for Faith.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’ve got the inside scoop on the Basque Festival happening in New London, CT on June 23. Alex Province introduces us to a boxed wine we love, and we talk about the million uses for baking soda with Suzy Scherr, the author of the new book, The Baking Soda Companion (cooking, cleaning, and more)! If you haven’t been to Olives and Oil in New Haven yet, GO! We had a phenomenal lunch—and cocktail—and we’re eager to tell you all about it.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Food Network superstar and bestselling cookbook author Giada De Laurentiis speaks from the heart in this fun show recorded on location in Madison, CT. Giada shares recipes for Cacio e Pepe, Grilled Scallops with Prosciutto, and Grilled Chicken Involtini. Plus, Faith shares information about the food and wine trip she's leading this fall through the undiscovered South—Puglia—home to some of Italy’s best food, wine, architecture, art and views.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang party with a live audience and declare it “Cinco de Mayo Month.” That means spicy chicken quesadillas and a special bubbly margarita. Food legend Jane Stern, of Roadfood fame, joins the fun with hilarious stories about her food adventures across America. We’ll also talk sandwiches—grilled cheese and bacon among them—and sip our new favorite rosé (back in stock in our region!). Cocktail contributor Anthony DeSerio explains why tequila is all the rage and tells you what to look for when you buy your next bottle. Vamos a celebrar!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Road Trip! We're coming to you from Newman’s Own in Westport, CT, where we talk to the kid chefs who won Newman’s Own Super Snack Challenge and talk to chef Michel Nischan about the future of farming (it’s vertical!). Plus, we sip two food-friendly $10 Napa-style wines, and talk to Newman’s Own President and CEO Bob Forrester about the legacy of Paul Newman and the company’s truly unique approach to business. It’s an uplifting hour of food, wine, and friendship! Disclosure: Newman’s Own Foundation is an underwriter with WNPR, NPR, and other public radio stations.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

A neuroscientist who is also a nutritionist, Dr. Lisa Mosconi, shares fascinating research along with strategies and recipes for eating for optimum brain health. Studies are beginning to show that it IS possible to improve memory and prevent cognitive decline—at any age—and it starts with what you eat.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s a Food Schmooze® Earth Day celebration! We team up with White Flower Farm to bring you the latest tomatoes to grow, including a savory tomato called “Purple Reign,” a plant called “Raspberry Shortcake” you can grow in a container, and ideas for your window sill herb garden. Want to deter insects and pests the natural way? White Flower Farm nursery manager, Barbara Pierson is on hand with pro tips for keeping everything from deer to mosquitos at bay. Plus, Chris Prosperi shares a recipe for Cucumber-Nasturtium Tea Sandwiches. Bring on the spring bridal and baby showers!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang muse over the Top 100 food trucks in the country and share info about Stephen Fries's culinary walking tour in New Haven. We sip local beers from Half Full Brewery, and cookbook author David Tanis shares simple recipes for flank steak, stuffed peppers, and perfectly steamed asparagus.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Funeral food with a twist! We talk with Perre Colman Magness, the author of The Southern Sympathy Cookbook about her often hilarious book. Love southern food? The recipes are to die for. Plus, Amy Bloom dishes about her new novel, White Houses, and helps describe 11 Minutes, a new rosé we’re wild about. Finally, Thomas Matthews, editor of Wine Spectator shares info about Mary Wade’s 13th annual wine dinner.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’re celebrating Easter and Passover with more ideas for baked hams—and not one, but two—authorities on Jewish cooking share recipes for old-school brisket, chocolate-almond meringues, and oh-so-many ways with matzo. First, Leah Koenig, the author of Modern Jewish Cooking, shares recipes for freshened-up classics, then, in our final segment, David Kirschner, the recipe creator behind the book Matzo, shares some fun ways with everybody’s favorite unleavened cracker.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, think spring—and celebratory Easter food, like an easy glaze for ham. Plus, the author of All-Time Favorite Sheet Cakes & Slab Pies shares dessert recipes that feed a crowd: Lemon Ricotta Cake, Triple-Chocolate Cheesecake, and the best Gluten-Free Coffee Cake Faith’s ever had. Plus, we tip our hats to Mary Colby, a local baker who took on all 250 recipes in Mary Berry’s Baking Bible. What are you doing to jazz up your Easter ham? We want to know. And finally, Faith dishes about the Food 52 recipe that’s driving her wild at the moment: Kung Pao Potatoes.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

New York Times columnist and food writer extraordinaire Melissa Clark joins the party to share recipes from her new cookbook Dinner: Changing the Game, and Chris Prosperi shares a recipe for Corned Beef and Cabbage with a twist. The gang brainstorms additional spins on that St. Patrick’s Day classic and dreams up tasty fillings for baked potatoes. Alex Province introduces us to an organic Burgundy from Rully, and we taste a lactose-free hard cheese from Lithuania. It’s called Dziugas and it’s imported by a Connecticut company. Aired: March 9, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Alex Province — wine expert• Mark Raymond — wine expert• Melissa Clark — author of Dinner: Changing the Game MUSIC:• “Can’t Stop the Feeling,” Justin Timberlake• “Irish Celebration,” Macklemore and Ryan Lewis • “Beans and Cornbread,” Louis Jordan and The Tympany Five• “Best Friend,” Queen• “She Sets the City on Fire,” Gavin DeGraw• “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Bite into Bollyburgers from the new cookbook, Bollywood Kitchen. Author Sri Rao pairs Bollywood movies with Indian dishes anyone can make at home. Plus, Chef Prasad Chirnomula of INDIA in West Hartford joins the party, and our experts offer tips on how to order a bottle of wine at a restaurant.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Let’s get cozy! We talk to chef Gunnar Karl Gíslasen and Jody Eddy about how to incorporate the Danish practice of Hygge into our everyday lives. They share recipes and ideas from their new book, The Hygge Life, and we share our own most-hygge comfort meals. Think: Sunday red sauce, a cheesy béchamel, Linda Giuca’s Pastina, shepherd’s pie, and a good ol’ fashioned grilled cheese. Plus, we’re bringing Soave back. It’s a crisp Italian white wine we love. You will, too. On Facebook, we’re asking professional and home bartenders: What do you drink at home?    Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We've got more restaurant hot spots to share this week, along with a lovely French white wine discovery under $20. Plus, Boston chef, Matt Jennings, joins the party to talk about his beautiful new cookbook celebrating New England, Homegrown. Get Matt’s recipes for Milk-Braised chicken with Spiced Rice, Short Ribs with Moxie Beans, and a phenomenal Chocolate Beet Cake with Chocolate Orange Glaze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, Faith and the gang dream up entrées that put you in the mood for love and puzzle over Canada’s mysterious butter tart (WHY have we never had one of these delicious-sounding desserts?). Plus, Delia Cabe tells us where in New York you can find the city’s best literary pubs, cocktail bars, and taverns as we explore recipes from her new book, Storied Bars of New York.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Sexy, skinny, smart. You immediately think pasta, right? You will after this special edition of the show. Lidia Bastianich's children, Joe Bastianich and Tanya Bastianich Manuali,  join the party for a discussion of their book, Healthy Pasta.  The post Healthy Pasta (Special Fundraising Show) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Ideas for your Super Bowl party, plus tips from our favorite magazines, and Raghavan Iyer joins the party with potato recipes from his new book, Smashed, Mashed, Boiled and Baked—And Fried Too!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s our chicken wing fandango! Where are the best wings in our region? Let us know. Jim Welch, one of the chicken wing kings in our state, joins us for the whole hour—and with abandon—we dig in to buckets of excellent chicken wings from J. Timothy’s Taverne in Plainville. Jim explains why the Buffalo chicken wings from J. Timothy’s are among CT’s best year after year. Plus, the gang offers up all kinds of ways to flavor your wings at home (Think: mole, chimichurri, teriyaki, truffle salt. . .). Finally, everybody knows wings pair well with cold beer, but Alex Province and Mark Raymond share two interesting wine pairings you’ll want to try with wings: one fruity red and one extra-dry bubbly prosecco. Both enhance the spicy party goin’ on in your mouth when you tuck in to a platter (or bucket!) of wings. As a bonus, Faith shares tips about which smoked salmon is best to buy and a surprising appliance that’ll dry your chicken (whole or breast) so that it crisps up beautifully in the oven. Aired: March 2, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Alex Province — wine expert• Mark Raymond — wine expert• Jim Welch — co-owner of J. Timothy's Taverne in Plainville, CT MUSIC:• “Can’t Stop the Feeling,” Justin Timberlake• “Wind Beneath My Wings,” Bette Midler• “Beans and Cornbread,” Louis Jordan and The Tympany Five• “On The Wings of Love,” Jeffrey Osborn• “Chicken Tonight,” Daft Cluck• “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, more soup-as-a-meal recipes: Faith’s go-to curried lentil soup, a stress-reducing chicken soup, and an up-cycled seafood soup. Plus, low-salt, high-flavor cooking tips—as well as other tips from recent issues of our favorite food magazines—and Vanessa Seder, author of Secret Sauces, shares a faux aioli and recipes for sauces that elevate pork tenderloin and seared scallops. Alex Province introduces a Bordeaux blend, also called a Claret, you’ll want to pair with long-cooked beef and popovers or sip the next time you binge-watch Downton Abbey, Victoria, or The Crown. Pinkies up!  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Get inspiration for making soup a hearty meal. Faith shares her Greek Lemon Chicken Soup recipe, Chris Prosperi shares his shortcut Tomato Chicken Soup recipe, and Alex Province turns homemade stock into a quick Spanish soup that normally takes hours to make. Merlot lovers, this one’s for you: Mark Raymond opens a bottle of red that’s luscious, juicy, and un unbelievable value at $10. Plus, Sarah DiGregorio offers up recipes and tips from her new book, Adventures in Slow Cooking. Think of all the things you could do with her 3-ingredient Winter Tomato Sauce!  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we’re all about back-to-basics cooking. Faith, Chris Prosperi, and Alex Province share ideas for eating well in 2018—you could even call it healthy-ish. Plus, tricks for poaching and braising, and Alex introduces Invetro, from the Renieri Vineyard. This under-$20 wine is a big, bold, Super-Tuscan red.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What should you drink to ring in 2018? We’re sharing our top sparkling wine picks and three simple recipes featuring sparkling wine (Hello, Prosecco Margarita!). Plus, 3-ingredient cocktails—recipes for classics and some twists anyone can make. Our guest is author and New York Times columnist Robert Simonson. Robert shares the stories behind the classic Moscow Mule and Champagne Cocktail, plus his own cocktail creation with ties to Connecticut.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Lidia Bastianich is back! She shares recipes from her new book, Lidia’s Celebrate Like an Italian. And we’re ringing in the holidays with local music and local beer. Steve Cusano, founder and owner of Parkville Sounds, and Joy Braddock, co-owner of Hog River Brewing—both in Hartford—join us in the studio to talk about Twang Thursdays: the ultimate coming together of music makers and craft-beer lovers. Their businesses are community anchors, bringing art and vitality to the Parkville section of Hartford. Plus, Alex Province introduces the gang to a special-occasion Syrah from France that you’ll be tempted to drink fireside. It’s velvety and bold and perfect with your holiday roast or an intimate dinner for two. Faith calls it “red liquid gold,” and every sip is to be savored.    Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

If like us, you crave comforting bowls of soup all winter long, we’ve got a cookbook for you. In fact, we’ve got a new kind of PARTY for you! Soup Swap by Kathy Gunst is not only full of soul-warming soup, stew, and chowder recipes, you’ll also learn everything you need to know to start a soup swap party of your own. Imagine making ONE pot of soup for friends and neighbors, and going home with MANY soups to eat now or freeze for later. That’s our kind of party! And Kathy’s are our kind of recipes: real ingredients, loads (and loads) of vegetables, nourishing stocks, rich broths, and garnishes that take a simple soups over the top (Grilled Cheese Croutons, anyone?). Grab a copy of Soup Swap and help support The Faith Middleton Food Schmooze® and WNPR—YOUR local public radio station—at the same time. Swap a monthly contribution to WNPR of $8 a for a book that fosters community and inspires the most delicious parties. (Or skip the party and fill your freezer with these must-make soup recipes). CONTRIBUTORS AND GUESTS:• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Kathy Gunst — author of Soup Swap MUSIC:• “Can’t Stop the Feeling,” Justin Timberlake• “Beans and Cornbread,” Louis Jordan and The Tympany Five• “Come on Over,” Christina AguileraSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

 Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

You don't need cup after cup of granulated sugar to make your desserts shine. Former White House pastry chef Bill Yosses shares recipes from his new book, The Sweet Spot: Dialing Back Sugar and Amping Up Flavor. Plus, Faith and the gang share ideas for light appetizers and a big, bold, beautiful red wine from France—Gigondas—for the holidays.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Everybody knows Thanksgiving is all about that gorgeous gravy. Get the gravy right, and you’ve not only won Thanksgiving dinner, you’ve also won the leftover game for days to come (gravy is what makes those leftovers possible, after all). For the feast, it warms and flavors the made-ahead turkey and feels glorious in your mouth. Later that night, sandwiches. The day after that, any gravy left makes for a silky turkey soup. (You can thank Chris Prosperi for that tip). Also this week: Kate McDermott, a phenomenal pie baker and pie teacher (she runs a Pie Camp!) takes all the anxiety out of making pie from scratch. She shares recipes from her new book, Art of the Pie, for Cranberry Pie—stunning!—and a nuanced Pumpkin Pie. Kate also shares her savory Sausage and Apple Pie recipe (Sunday dinner inspiration!). Alex Province offers up two beautiful wines at two price points, so you’ve got options for a host gift and the feast. Finally, Faith was inspired to create a side dish worthy of the holiday. Her Shaved Brussels Sprout Salad with Prosciutto goes with everything on your holiday table. That’s a promise. Aired: November 17, 2016 Photo: Copyright © 2015 by Andrew Scrivani CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Kate McDermott — author of Art of the Pie MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Gravy,” Dee Dee Sharp • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Cutie Pie,” Boyz II Men • “Sweet Potato Pie,” Ray Charles and James Taylor • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s our favorite time of year! Time to talk turkey, stuffing, mashed potatoes, and wines to go along with Thanksgiving dinner. What are your Thanksgiving food traditions? What do you do to freshen up your holiday meal every year? We’re sharing ideas and stealing tips from Chris Prosperi, a man who makes Thanksgiving dinner for hundreds of people every year. We’re big believers in stress-free holidays, so we’ve asked Lucinda Scala Quinn to share her “Straight-Talk Turkey” recipe, which is about the simplest bird you’ll ever roast. Plus, Faith offers up a make-ahead Shrimp and Pineapple Salsa Wrap to sub in for the rich appetizers you normally put out before the feast. Why overwhelm people? Recipes for Mediterranean Mashed Potatoes, Buttery Spice Poached Pears, an easy weeknight Trout, and a juicy $12 Pinot Noir to serve all through the holidays—all coming your way. Let’s get this holiday party started! Aired: November 3, 2016 Photo: Straight-Talk Turkey by Lucinda Scala Quinn, Photo by Jonathan Lovekin CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Lucinda Scala Quinn, of Mad Hungry fame —author of Mad Hungry Family MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “I Can Make Your Hands Clap,” Fitz and the Tantrums • “Mashed Potato Time,” Dee Dee Sharp • “Mashed Potatoes,” James Brown • “We Are Family,” Sister Sledge (Groove Version) • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Dry-brining makes a comeback this Thanksgiving. Find out why cooks—home cooks and the pros—are dry-brining their birds this year. It’s easy, and mostly hands-off. For tips, Chris Prosperi joins us via phone from beautiful Florida, where he’s cooking for thousands during Epcot’s International Food & Wine Festival. Also, novelist-turned-cookbook author (and Connecticut local!) Jane Green shares her new book with us, Good Taste.  Her recipes are all about good food, simply prepared for family and friends. The more the merrier. Our favorites from her book : Curried Parsnip and Apple Soup, to start off the feast, and two sweet, beautiful ways to end it: Flourless Chocolate Chestnut Truffle Torte and a showstopping Pumpkin Gingerbread Trifle. Aired: November 10, 2016 Photo: Tom McGovern CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Jane Green — author of 17 New York Times bestsellers, and the new cookbook, Good Taste MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Party in the U.S.A. (Instrumental),” Miley Cyrus • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Thanksgiving Day,” Ray Davis • “Be Thankful,” Natalie Cole • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Charlotte Druckman, the author of Stir, Sizzle, Bake joins The Food Schmooze® party with recipes for your cast-iron skillet (LOVE!). We’ll talk to Charlotte about her cheesy Colombian-style arepas, Frito-Crusted Cornbread, Carrot-Currant Crostata (what a combo!), and her Wholesome Apple-Quince Pie. We loved the idea of a skillet pie for Thanksgiving, or any fall gathering. Plus we’ll tell you how to pick the fastest line at the grocery checkout, thanks to a New York Times article, and share our own recipe ideas for the easiest ratatouille and an apple butter you can make in the slow cooker. It’s the perfect thing to make-ahead, freeze, and pull out for holiday appetizers or to give as gifts. There's a little bit of everything to bridge the seasons and get a jump on holiday cooking and homemade gifts. Aired: September 15, 2016 and October 26, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Charlotte Druckman —author of Stir, Sizzle, Bake MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Patience,” Guns N’ Roses • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “California – Cast-Iron Soul,” Jamestown Revival • “Cast-Iron Pan,” Putnam Smith • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

All aboard! Colin Caplan takes Faith and The Food Schmooze® gang on a cocktail crawl through the streets of New Haven on The Elm City Party Bike. Revelers (and peddlers) stop at Olea and BAR for appetizers, cocktails, pizza, and mico-brewed beer. It was the MOST fun! We toast our ride with an under-$20 sparkler that’s as delicious as Prosecco, and recommend a bottle (or two) for your holiday gatherings.  After the ride, we head back in the studio to talk root vegetables and fall roasts. THIS is how you kickoff autumn, people!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Oh, we love Gina Homolka for what she does. Known for her Skinnytaste blog and now bestselling cookbooks, Gina has found a way to take your all-time favorite meals and reimagine them as healthy, low-calorie recipes that you’ll want to make over and over again. In fact, you’ll have to because there WILL be requests. Family-friendly, easy to make, and economical, too, the recipes in Skinnytaste Fast and Slow come together in about 30 minutes (or less) or cook low and slow in your slow cooker while you’re at work. Gina’s recipes may be “skinny-ified” but they’re still flavor-packed, so you won’t feel deprived.  We’re so excited about the recipes in this book that we’re offering it up as a thank you gift when you support The Faith Middleton Food Schmooze® during our fund drive. Photo: ©2016 by Helene Dujardin Aired: February 9, 2017 CONTRIBUTORS AND GUESTS:• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Gina Homolka — author of Skinnytaste Fast and Slow MUSIC:• “Can’t Stop the Feeling,” Justin Timberlake• “Beans and Cornbread,” Louis Jordan and The Tympany Five• “Call Me Up,” St. LuciaSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

He’s back! Food Schmooze® favorite Jacques Pépin returns—this time with granddaughter, Shorey, to share recipes from his new cookbook, A Grandfather’s Lessons. Garlicky roast chicken, sausage and potatoes en papillote (so easy!), and homemade chocolate candies. Plus, Mark Raymond shares a rich $10 red wine made with Carménère grapes. Faith knows exactly what she wants to pair with it: a creamy mushroom sauce on pasta.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

More genius cooking tips, plus how to impress your guests with a whole fish on the grill. We’re coming to you from Hartford HeathCare’s Bone & Joint Institute at Hartford Hospital—with tips from Dr. Cortland Lewis about eating for optimum bone and joint health. Alex Province shares his latest wine discovery, Chateau Vieux Poirier, an organic red from Bordeaux priced at a sweet spot.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith shares her recipe for Provençal roast tomatoes with a buttery breadcrumb crust. It’s her favorite thing to make right now. Plus, a simple tip for how to get the best sear on a grilled or pan-fried steak, our latest red wine discovery, and fun recipes for roasted nuts, pulled pork, and shiny-red candy apples from the new book, Fair Foods.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we make a fresh no-cook pasta sauce and sip a local chardonnay. Plus, omelet expert John E. Finn joins the party with recipes for savory—and sweet—omelets. That’s right: Chocolate Soufflé Omelet. You’ve got to try it.  Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’re holding on to summer with a celebration of everything that’s abundant in the market right now. We’ve got summer salad recipe ideas for your next party. Think: watermelon and shaved vegetables. Plus, rosé sangria (two ways!), and cookbook author and teacher Domenica Marchetti preserves fruit and vegetables the real Italian way. You can too. Domenica also shares a burger recipe she tops with an onion jam you’ll want to eat by the spoonful. Also this week, we sip a dry $9 rosé from the Bordeaux region that we say begs for experimentation. Make it a spritzer, add a little blood orange liqueur to it, make it into ice cubes. The possibilities are endless.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

If you scream for ice cream, come and belt it out with us on the next edition of The Faith Middleton Food Schmooze®. It’s a triple scoop of fun: The gang talks to Tony Yurgaitis, co-founder of Arethusa Farm & Dairy (now in New Haven!); Faith makes a boozy chocolate milkshake; and Mark Scarbrough, co-author of the new cookbook, A la Mode, joins the party with ice cream/dessert pairing ideas (and recipes!). We talk favorite ice cream shops and hipster ice cream flavors (who wouldn’t want a lick of Green Tea-Black Sesame, Elvis’s Fat Years, and Brown Butter ice cream?). Finally, we all love that classic Good Humor ice cream sandwich, but that doesn’t stop us from dreaming up other ways to hold slabs of ice cream. Faith uses grilled corn bread. This is NOT a Food Schmooze® for the lactose-intolerant. But, there will be bourbon! Faith and Chris Prosperi also cook up a shrimp salad roll that rivals the best lobster rolls in CT (and beyond). Aired August 24, 2017 and August 11, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

You know Amanda Glover from her shiny Airstream bakery. This week, she joins us in the studio with a local wine and the Chocolate Merlot Cake from her book, Sweetie Bake Your Day. Author, cooking teacher, and writer Samin Nosrat shares recipes and techniques from her book, Salt, Fat, Acid, Heat. It's guaranteed to make you a better cook. Plus, Faith shares an idea for ale and chocolate ice cream floats and Chris Prosperi makes the case for resting a steak overnight.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

National Rum Day is August 16. We’re celebrating with Bailey Pryor of The Real McCoy spirits company in Connecticut. He’s invented a cocktail called “Faith in Tiki” and it’s delicious. Plus, more corn on the cob tips (because you can’t have too many), an affordable white wine from Italy, and the wildly entertaining and very talented Chef Rossi. A play based on her memoir The Raging Skillet is at TheaterWorks in Hartford right now. Get tickets while you can.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Road trip! Faith and the gang bring you the show from picturesque White Gate Farm in East Lyme, CT. Owner Pauline Lord shares the farm’s recipes for Zucchini and Carrot Ribbon Tart, Kale and Orange Cupcakes, Fennel Vichyssoise, and Chocolate-Zucchini Cupcakes. Plus, a fresh vintage of Clos des Lumieres’s rosé to pair with anything you might buy at a farm stand, and ideas for easy summer granitas.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we talk about all the good stuff we’re throwing into our picnic baskets (fried chicken, salads, pie etc.), plus, ideas for chilled strawberry soup, frosty strawberry daiquiris, and a dreamy strawberries and whipped cream cake (use a boxed cake mix, if you like!). We also discuss the joy of sharing a really good bottle of wine with friends—even over burgers.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith’s got a tip that makes shucking corn on the cob faster and easier. Plus, recipe ideas for corn, our favorite corn stands, and Tess Masters (a.k.a. Blender Girl), joins the party with recipes for Avocado Daiquiris, Pineapple Cucumber Gazpacho, and Minty Pea Shooters.    Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we invent a Shrimp Cocktail Bloody Mary with two local mixes, sip on a rosé and a white wine from France, and share family recipes from Add a Pinch blogger Robyn Stone’s new cookbook. Think: Southern classics lightened up—summery Citrus Shrimp, Lemon Meringue Pie with Mile-High Meringue, and a divine Georgia Peach Crisp. Plus, the gang gives shout-outs to locals making good food (and handy kitchen gadgets). We tell you where to eat in Mystic (ah, the views right now!), and Faith describes the best baba ganoush on the East Coast.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

How to cook dinner’s unsung hero—pork—two ways: grilled and sear-roasted. Plus simple sauces that make it better. Think: peach preserves cooked in wine and butter, classic barbecue, and grilled pineapple or apple slices and brown sugar. Finally, award-winning photographer Dan Goldberg shares recipes for lobster rolls, black bean burgers, and Mojito Cake with Rum-Infused Whipped Cream from his beautiful new book, Cuba.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Get ready for 4th of July with ideas for stuffed burgers, hot dogs, shrimp rolls, lobster rolls, and Faith’s BLT-inspired potato salad. Plus, we’re sharing two wines (a rosé and a chardonnay) that go with anything you might serve at a holiday barbecue. They’re great for sipping while watching fireworks, too.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Have you been to the new restaurant INDIA in West Hartford yet? Chef and owner Prasad Chirnomula joins the party with dishes from his new hot spot. Plus street food favorites and an $11 rosé we're crazy about. Faith also shares a Klondike® Bar hack and a tip for zero-calorie strawberry flavored water. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Grill master Jamie Purviance joins the party with recipes and grilling tips for your Father’s Day cookout: Beer Can Chicken, Beef Tenderloin with Seared Mushrooms, and a Pineapple Upside-Down Cake cooked on the grill. Plus, two notable red wines to try and how to shuck oysters like a pro. John Bertino, chief oyster shucker at the Oyster Club in Mystic, CT, shares some laughs and explains the art of oyster shucking.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Legendary pitmaster and barbecue expert Mike Mills joins the party with a recipe for perhaps the best pork chops of the summer (includes Top-Shelf Bourbon Butter, folks). Plus, Alex Province shares a refreshing “milkshake” made with a fun sparkling rosé and lemon sorbet, and we all share the dishes from local restaurants we can’t stop thinking about. Park & Oak (West Hartford), Rowdy Hall (East Hampton, NY), and Bravo Bravo (Mystic), you’re all getting a shout-out this week.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, Faith shares an easy shrimp scampi sauce that you can put on pasta—and anything, really—to make it better. We have two summer red wine discoveries. Both reds (the first, a Tempranillo from the Rioja region of Spain, and the second, Domaine le Clos des Lumieres from the Rhone region of southern France) are affordable and pair with anything cooked on the grill. The gang also shares tips for keeping your wine icy cold as well as add-ins that make any wine feel celebratory. Add a splash of club soda, ripe strawberries or blackberries, make rosé ice cubes and throw them in the glass. . .we’re doing it and so can you. Plus, Faith asks New York doctor and author Rock Positano what it was like to have dinner with American icon, Joe DiMaggio.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with recipes for sauces, rubs, and marinades. Get ready for ribs, burgers, and more. Plus, a CT restaurant serves a soft-shell crab BLT that gets raves, and Amy Dickinson of Wait. . .Wait Don’t Tell Me!® and the “Ask Amy” column describes her early life on a dairy farm and her mother’s cooking. Finally, we’re happily surprised by Pasqua Romeo & Juliet Bianco, a white wine that actually pairs with the spice and heat of our new favorite barbecue burger.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

A surprise ingredient is coming to a pizza near you. What could it possibly be? Also this week, New Yorker writer Adam Gopnik joins the party to talk about “The Most Beautiful Room in New York,” his new musical about food and family. Plus, Mark pours a summery rosé (yes, it’s affordable), and we revisit 2-ingredient cream biscuits for Mother’s Day. You want to stay on mom’s good side, don’t you? Faith also shares her recipe for Lemony Arugula Pasta with Prosciutto.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we take a Ranker quiz on the most popular vegetables. Mark Raymond pours a creamy $10 white wine and we learn why “grapes that suffer” produce some of the best wines in the world. Emmy® Award winning filmmaker Bailey Pryor is in studio with us to talk about his PBS documentary Gluten Free and one of our favorite farmers and cooks, Susie Middleton, shares recipes from her new book, Simple Green Suppers, including an ultimate version of Avocado Toast.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’re celebrating Earth Day! Barbara Pierson, manager of the renowned White Flower Farm dishes about the new tomato called Chocolate Sprinkles, and we tell you how you can get an exclusive “At Last” rose bush from White Flower Farm and support The Food Schmooze® at the same time. Plus, gardening tips galore from The Connecticut Garden Journal’s Charlie Nardozzi. Charlie’s new book is called Foodscaping, and it’ll teach you how mix edibles with ornamental plants, turning your yard into a delicious foodscape. EARTH DAY BONUS: White Flower Farm will send you a $25 coupon when you make your pledge and pick either White Flower Farm’s exclusive “At Last” rose bush or Charlie Nardozzi’s Foodscaping for your thank you gift on Thursday, April 20 or Saturday, April 22 (original air dates of the show). Visit our pledge page to support the show. Aired: April 20, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Barbara Pierson — Manager, White Flower Farm• Charlie Nardozzi— author of Foodscaping MUSIC:• “Center Stage,” Capital Cities• “Garden,” Laura Mvula• “You Can Call Me Up,” St. LuciaSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s a Bloody Mary Party! We’re celebrating everybody’s favorite brunch cocktail with recipes for the Classic Bloody Mary, as well as some sweet and savory spins. Brian Bartels, author of the new book, The Bloody Mary, shares recipes for a Barbecue Bloody Mary and the wild PB&J Bloody Mary. Inspired, Faith creates a Puttanesca Bloody Mary with a spicy vodka from Waypoint Spirits in Bloomfield, CT. And, we’ve got news about two must-see documentaries. Faith hosts a documentary about the life of Carla Squatrito for CPTV, and Jim O’Connor joins us in the studio to talk about his documentary, Food Haven. Food Haven, a passion project, highlights the restaurants, restaurateurs, farmers’ markets, food trucks, and artisans that make New Haven such a great place to live, work, and eat.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Want to make the perfect scrambled eggs? Faith found an egg master at a Connecticut B&B and he shares his secrets for what Faith’s determined to be “the best scrambled eggs on the planet.” Chris Prosperi shares his egg tips, too, and the whole gang celebrates the beginning of brunch season. Mark Raymond pours a lip-smacking Baron de Ley from Spain, and cookbook author Carol Fenster joins the party to talk about recipes in her new book, Gluten-Free Cooking for Two.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Pasta every day! This week on The Faith Middleton Food Schmooze: Back Pocket Pasta. Recipes and tips from author Colu Henry on how to stock your pantry so you can pull together inspired pasta dinners on the fly. Think: Pasta Puttanesca, an Easter Ham Carbonara, and Porchetta Pasta (you can make this with any leftover roast!). Your weeknights just got easier. Plus, Chris Prosperi explains how to trim and prep one of our favorite spring ingredients—artichokes.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we invite you to explore the holiday foods of a number of culture and cuisines. Faith describes a crispy rice dish she ate while celebrating Persian New Year, Chris recommends Jamaican in Hartford (have you tried Dunn’s River Restaurant?) and David Kirschner, the recipe creator behind the book Matzo, shares some fun ways with everybody’s favorite unleavened cracker. We’re talking about Matzo Nachos, people! Plus, Connecticut architect Martina Lind joins the party to share her favorite Korean dishes and tell you where to get the silkiest tofu in seafood broth in New York City and we open a beautiful single vineyard Sauvignon Blanc.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week: a lively discussion about the wildest doughnut flavors in the country, as well as our picks for the best cakey, glazed, and jelly-filled doughnuts in Connecticut and New York. We explore the trend of the “new” happy hours—both with and without alcohol—and Carla Bartolucci, the author of the cookbook Einkorn, is our special guest. If you cook for someone with a gluten sensitivity, you won’t want to miss what Carla and her husband are doing with this ancient grain. Plus, we make pizza, quick bread, and more, all with delicious, nutty einkorn. Aired: March 16, 2017 (original air date: February 18, 2016) Photo: doughnut plant by Garrett Ziegler/flickr, creative commons CONTRIBUTORS AND GUESTS:• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Anthony DeSerio — cocktail expert• Carla Bartolucci — author of Einkorn, co-founder of Jovial Foods, Inc. MUSIC:• “Got to Give it Up,” Marvin Gay• “Happy (Instrumental)," Pharrell Williams• “Beans and Cornbread,” Louis Jordan and The Tympany Five• “Girl On Fire,” Alicia Keyes• “Good to Be Alive,” Andy Grammer• “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Snow-tails. . .that’s what we’re calling cocktails and mock-tails made with snow. We’ve got some ideas for you, an Anthony DeSerio original Snow Swizzle, plus snow candy, snow cones, and more. It’s New England, people; it could snow well into March! We’ve got event and wine news, and Faith tries Cook's Illustrated's broccoli rabe under the broiler. Finally, Connecticut writer Tracey O’Shaughnessy joins the party to share essays and family stories from her excellent book, Put the Kettle On. She has a very interesting take on food and foodie culture, so bring your sense of humor and get ready for lots of laughter.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What does The Food Schmooze® team do during a snowstorm? Brainstorm, of course! This week: tons of ideas for instant desserts. . .delicious little numbers you can whip up in no time at all, often with the stuff you’ve already got in your pantry or fridge. Ease is the name of the game. Think: Slow cooker chocolate fondue, Puff Pastry Napoleons, Klondike Sundaes with Dulce de leche, chocolate-covered Cheerios, and a chocolate cake you can bake in a mug in about two minutes. Fun stuff you can do in a flash—you don’t even need a recipe.  Plus, our go-tos for rush-hour meals. Aired: February 16, 2017 Photo: Matt/Flickr, creative commons CONTRIBUTORS AND GUESTS:• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Alex Province — wine expert• Anthony DeSerio — cocktail expert, Connecticut bartender, Carson’s on Whitfield• Mark Raymond — wine expert MUSIC:• “Can’t Stop the Feeling,” Justin Timberlake• “Starving,” Hailee Steinfield• “Beans and Cornbread,” Louis Jordan and The Tympany Five• “Sugar,” Robin Shultz• “Down,” Marian Hill• “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Happy Chinese New Year! To celebrate the Year of the Rooster, we’re learning how to make homemade Chinese dumplings thanks to Max Falkowitz, co-writer of The Dumpling Galaxy Cookbook by the amazing Helen You. Also this week, the gang shares lots of ideas for sheet-pan dinners (that weeknight lifesaver), and wine broker Mark Raymond shares not one, BUT TWO lip-smacking wines at $10 each. The Finca el Origen Malbec Rosé (yes, a malbec rosé) and the Santa Carolina Sauvignon Blanc are pure, wholesome wines—and an absolute steal. Photo: ©2017 Ed Anderson Aired: January 26, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Mark Raymond — wine expert • Max Falkowitz — co-writer of The Dumpling Galaxy Cookbook (with Helen You) MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Good Times,” Chic • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Party in the U.S.A.” (Instrumental) • “Chinese New Year,” SALES • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Get inspired to make our favorite fill-you-up soups that warm you inside and out. From a weeknight Thai-inspired soup with shredded chicken and lime to a Spanish Caldo Gallego (a white bean soup), to a classic Pasta Fagioli with a twist, there’s a soup—or stew,  or chowder—for every soup lover. Plus, the gang tries the new season of Jovial’s organic olive oil from 1,000 year-old varietals and a new up-and-coming green peanut oil from Oliver Farm in Georgia. We stay in the south with special guest Ronni Lundy, the author of the beautiful book, Victuals. Ronni is an authority on the foods, people, and customs of the southern Appalachian mountains. She shares recipes for Colcannon, Rösti, and Slow-Cooked Roasted Pork Shoulder. Aired: January 12, 2017 Photo: Copyright © 2016 by Johnny Autry CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert/broker • Mark Raymond — wine expert/broker • Ronni Lundy — author of Victuals  MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “You Make Me Feel Like Dancing,” Leo Sayer • “Dance the Night Away,” AtellaGali • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Life is a Minestrone,” 10cc • “Cumberland Gap,” Rising Appalachia • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Good things come in threes—the old adage couldn’t be more true when it comes to easy weeknight cooking. This week, Faith and the gang share their favorite 3-ingredient meals that make weeknight dinners a breeze. Expect to hear some classic combos like avocado, crab, and tomatoes; potatoes, onions, and eggs (tortilla Española); spinach, garlic, and eggs; and broiled sausages and pear or grapes. Hungry yet? Also this week, Mark Raymond shares Passimento, the most romantic wine we’ve had since. . . well, last Valentine’s Day, and Julia Turshen, the writer and coauthor of some of your favorite cookbooks—no doubt—is off on her own with Small Victories. Julia shares recipes for her very popular Turkey + Ricotta Meatballs, Flounder with Roasted Tomatoes + Black Olives, and the stunning Happy Wife, Happy Life Chocolate Cake. SO worth pressing pause on that New Year diet. Aired: January 5, 2017 Photo: ©2016 Gentl + Hyers. CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Mark Raymond — wine expert • Julia Turshen —writer, recipe developer, and author of Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Three,” Cameron Ernst • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Cheap Thrills,” Sia • “Cook for You,” Twinemen • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Midnight, schmidnight, The Food Schmooze party’s ball drops well before the clock strikes 12. Join Faith and the gang for a food trends round up. What food predictions are you making for 2017? Plus the most tender slow-cooker brisket you’ve ever had, and Alex Province and Mark Raymond explain the difference between Champagne, Cava, and Prosecco so you can start the year with a sip of something you’re sure to love. Also, the author of How to Celebrate Everything, Jenny Rosenstrach makes us all food-nostalgic and shares her “fancy pants” New Year’s Eve dinner recipe. Three words: Lobster. Champagne. Butter. Jenny also and explains why making potato latkes (for a family dinner or a party) is SO worth it and shares recipes for classics like Chocolate Pudding Pie and her copy-cat Entenmann’s cake. Aired: December 29, 2016 Photo: Potato Latkes, by Chelsea Cavanaugh CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Mark Raymond — wine expert • Anthony DeSerio — cocktail expert • Robyn Doyon-Aitken — senior producer • Jenny Rosenstrach —author of How to Celebrate Everything MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Auld Lang Syne,” Straight No Chaser • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “No Scars to Your Beautiful,” Alessia Cara • “TiK Tok,” Kesha • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The one and only Dorie Greenspan joins the party to talk about her new book, Dorie’s Cookies, and share recipes for cookies you’ll want to make for Christmas AND Hanukkah (Hello, chocolatey little Matzo Morsels). Plus, Anthony DeSerio’s Prohibition Eggnog. Make an entire punch bowl, people! Guests love it. Alex Province fills our glasses with an opulent stunner: a red Chateauneuf du Pape and Yankee magazine’s Amy Traverso shares her recipe for Pear, Walnut & Gorgonzola Puffs and the perfect holiday side as well as a sweet stocking stuffer from Yankee’s 2016 food awards.Aired: December 22, 2016Photo: © 2016 Davide Luciano and Claudia Ficca.CONTRIBUTORS AND GUESTS:• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Alex Province — wine expert• Dorie Greenspan — author of Dorie’s Cookies• Amy Traverso — food editor, Yankee magazineMUSIC:• “Can’t Stop the Feeling,” Justin Timberlake• “Christmas Cookies,” Loose Cattle• “Beans and Cornbread,” Louis Jordan and The Tympany Five• “Who Spiked the Eggnog?,” Straight No Chaser• “Blame it on the Eggnog,” Kevin Afflack• “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s a Food Schmooze® holiday road trip! This week, we got in our cars and headed to the Clarke Kitchen and Design Showroom in South Norwalk, CT, where we learned you can “test drive” all of their kitchens and top-of-the-line appliances. While we were there—in kitchen heaven—we made a showstopper of a holiday meal: Provençal Herb-Crusted Beef Tenderloin on top of Puff Pastry with a Red Wine Sauce. Sounds decadent, right? But, it’s totally do-able. Four simple steps, and everything can be made ahead. A Christmas miracle! We test the science behind convection oven cooking by baking Dorie Greenspan’s Christmas Spice Cookies and nibble on them while wine experts Alex Province and Mark Raymond reveal their picks for the best wines to drink and give this holiday season. Finally, Faith tours Clarke’s showroom and talks kitchen design with Marco Barallon. Design geeks, you’ll love hearing about what’s happening in the kitchen world right now. Never mind hanging your art on the fridge. The fridge is art. aired: December 8, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury • Alex Province — wine expert/broker • Mark Raymond ― wine expert/broker • Marco Barallon — Clarke Showroom guide/design expert MUSIC: • “24K Magic,” Bruno Mars • “Merry Christmas, Baby,” CeeLo Green feat. Rod Stuart • “Come on a My House (Christmas),” Bette Midler • “Fresh Eyes,” Andy Grammer • “Electric Love,” Børns • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The turkey was a success. . .now it’s time to start thinking about all the delicious things you can make for Christmas and Hanukkah gifts. We’ve got some ideas for the family and friends on your gift list. Think: hot sauce, homemade vanilla extract, and the simplest caramels you’ve ever made (mix in sea salt or toasted nuts!). Alex Province and Anthony DeSerio get behind the bar and mix up two festive party drinks: a Blood Orange Margarita rimmed with colorful salts and a Margarita Negroni Punch your guests will love. Plus, rock star chef and Middle Eastern food expert Ana Sortun joins the party to shares recipes for Walnut Hummus with Pomegranate and Cilantro, Green Apple Fattoush, and Sesame Cashew Bars—all things you’ll want to make for the holidays and beyond.  Plus, she shares pastry chef Maura Kilpatrick’s Tahini Hot Chocolate, which is the most sultry hot chocolate you can make. We’re in love. Photo: Alex Province Aired: December 1, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Anthony DeSerio — cocktail expert • Ana Sortun — author of Soframiz MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Feliz Navidad,” José Feliciano • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “It’s Begining to Look a Lot Like Christmas,” Bing Crosby • “Seninie Cok Isim Var,” Ebrü Gundes • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’ve cooked up a way for you to get Saveur magazine and support The Food Schmooze® at the same time. Editor Adam Sachs joins the party for the entire hour! The post Support The Food Schmooze, Get a Year of Saveur Magazine (Special Fundraising Show) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week: Armchair travel! Faith reports back on her trip to the Piedmont region of Italy with 40 WNPR listeners. You’ll get to hear about the most notable things the lucky group ate and drank while they were there, plus Faith describes the region’s staggeringly beautiful landscape and what it’s like to sip the most exquisite wines on Earth in an old church. Amen to that! Plus, renowned graphic designer Louise Fili joins the party to discuss her almost 40-year career designing seductive food packaging and some of the most elegant restaurant logos and menus in New York City—and the world. (She makes a phenomenal lobster risotto, too, by the way). Finally, find out which foods actually benefit your skin. Dermatologist Lisa Donofrio joins us with a list of must-eat ingredients that not only lessen visible signs of aging, but also protect your skin from sunburn. She’s got a delicious prescription for you. Aired: October 13, 2016 Photo: eismpraim/Flickr, creative commons CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Louise Fili — graphic designer, subject of a Masters Series Award and Exhibition at The School of Visual Arts in New York City from October 14, 2016 through December 10, 2016. • Dr. Lisa Donofrio — board-certified dermatologist and cosmetic surgeon practicing in New Haven, CT, New York and New Orleans. Dr. Donofrio is Medical Director of The Savin Center in New Haven and also Aria DermSpa in Madison, CT. MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “No Place I’d Rather Be,” Clean Bandit • “Doctor, Doctor (Bad Case of Loving You),” Robert Palmer • “Beautiful” Jessica Mauboy • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’ve got ideas for the beautiful—and so delicious—acorn squash flooding the markets right now, along with a trick from Fine Cooking magazine to making the most comforting homey polenta in 15 minutes. We swear it works. Alex Province mixes an early-Autumn Bourbon Cider Sipper and Faith shares a fantastic crisp rosé from California that goes for $15 and under. Plus, Terry Golson, author of The Farmstead Egg Guide & Cookbook, joins the party with a recipe for quick spaghetti carbonara (we loved it!). Photo: Jimsideas/Flickr, creative commons Aired: October 6, 2016 (Originally aired: October 1, 2014) CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Terry Golson — author of The Farmstead Egg Guide & CookbookSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Cheese lovers, this one’s for you. This week, New Haven cheese expert Jason Sobocinski—one of our all-time favorite guests—joins the party once again with ideas for your fall cheese plate. Alex Province pours both a red AND a white wine to go with those cheeses, and Chris Prosperi shares a quintessential Oktoberfest meal: bratwurst and sauerkraut. Make it for the weekend tailgate. It’s a winner. There’s beer, too! Jason shares an authentic Bavarian festival Märzen-style beer, and we revel in a smooth Oktoberfest brew from Two Roads (located right here in Connecticut). Ein Prosit! Aired: September 29, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Robyn Doyon-Aitken — senior producer • Jason Sobocinski — cheese expert, owner (and/or partner) of foodie destinations around the state: Caseus Formagerie & Bistro, Ordinary, The Cheese Truck,  The Mystic Cheese Company, and Black Hog Brewing Co. MUSIC: • “Give Up the Funk,” The Funk Federation • “Ein Prosit,” Unknown • “Everything I Do Gonh be Funky (From Now On), Madeleine Peyroux • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s the MOST important meal of the day. . .BREAKFAST! Where are your favorite breakfast spots? Chris Prosperi has a few. See if your spot gets a shout-out. Also this week on The Faith Middleton Food Schmooze®, Alex Province introduces us to Rise, a nitro cold-brewed coffee. Anthony DeSerio serves a brunch punch with gin and grapefruit. And John Currence, the author of Big Bad Breakfast shares recipes for Shakshouka, one of Faith’s favorites; Sausage Cinnamon Rolls (the sausage is IN the rolls!); and a German Apple Pancake—perfect for right now. Photo: janine/flickr, creative commons Aired: September 22, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Robyn Doyon-Aitken — senior producer • John Currence —author of Big Bad Breakfast MUSIC: • “Nothing Better,” American Authors • “New Day,” Alicia Keys • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Breakfast,” Chiddy Bang • “Parlor for the Crawlers,” New Orleans Night Crawlers • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Charlotte Druckman, the author of Stir, Sizzle, Bake joins The Food Schmooze® party with recipes for your cast-iron skillet (LOVE!). We’ll talk to Charlotte about her cheesy Colombian-style arepas, Frito-Crusted Cornbread, Carrot-Currant Crostata (what a combo!), and her Wholesome Apple-Quince Pie. We loved the idea of a skillet pie for Thanksgiving, or any fall gathering. Plus we’ll tell you how to pick the fastest line at the grocery checkout, thanks to a New York Times article, and share our own recipe ideas for the easiest ratatouille and an apple butter you can make in the slow cooker. It’s the perfect thing to make-ahead, freeze, and pull out for holiday appetizers or to give as gifts. There's a little bit of everything to bridge the seasons and get a jump on holiday cooking and homemade gifts. Photo: Copyright © 2016 Aubrie Pick. Aired: September 15, 2016 and October 26, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Charlotte Druckman —author of Stir, Sizzle, Bake MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Patience,” Guns N’ Roses • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “California – Cast-Iron Soul,” Jamestown Revival • “Cast-Iron Pan,” Putnam Smith • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Kitchen tips galore. This week, we’re sharing several of our favorites, including Chris Prosperi’s trick for preparing your whole dinner in a rice cooker. It’s possible! Plus the gang shares tips for using a mandolin to prep ingredients for salads and slaws; and a fast, easy recipe for garlic-lemon shrimp and grits. Call it late-summer comfort. Finally, we call out, “Table for one,” loud and proud. Cookbook author Klancy Miller joins us to talk about her book, Cooking Solo. It’s all about the joy of cooking for yourself. Klancy shares recipes for a dilly salmon pasta dish (it uses up leftovers!), and Polenta with Shiitake Mushrooms. She shares her Orange Blossom Almond Cake, too, because, well. . .you have to have friends over! Photo: © 2016 Tara Donne Aired: September 8, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Klancy Miller —author of Cooking Solo MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Single Ladies (Put a Ring on It),” Beyoncé • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Sit Still, Look Pretty,” Daya • “Me, Myself & I,” G-Eazy (feat. Bebe Rexha) • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

More ways with local sweet corn, zucchini, and that mystery veg kohlrabi. Plus, a juicy blue cheese burger recipe and Domenica Marchetti preserves the flavors of Italy in delicious (and easy!) ways—you can, too! Faith and the gang talk to Domenica about that burger, oil-preserved butternut squash with mint, and the most delicious way we can think of to preserve peaches that (surprise!) doesn't involve bourbon.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Where are your favorite fresh corn stands in our region? We want to know. And, we’ve done it again this week on The Faith Middleton Food Schmooze®—we’ve invented a cocktail. Faith and the guys collaborate on a pesto bloody Mary garnished with sweet sun gold tomatoes. It’s the perfect way to say so long to summer. We’ll also dish about sell-by dates on packaging (did you know eggs were good for WEEKS?) and talk Asian burgers, mac and cheese, pork tenderloin, and chocolate bread pudding with our new crush, chef and cookbook author Stuart O’Keeffe. He’s the guy behind The Quick Six Fix: Six Ingredients, Six Minutes Prep, Six Minutes Cleanup. We are SO into that right now. Photo: Rikers Brothers Aired: August 25, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Stuart O’Keeffe —author of The Quick Six Fix MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Safe and Sound,” Capital Cities • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “This Girl,” Kungs and Cookin’ on 3 Burners • “Crush,” Campsite Dream • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’re bringing back a favorite from the recent past. Carole Peck joined the party in July to talk summer foods like Tomato, Peach and Corn Salad and schooled us on how to grill (big) vegetables and even beef tenderloin for a crowd. Hang out with Carole again right now, plus get Alex Province’s recommendation for a fabulous white to bring to your next dinner. Aired: August 18, 2016 Photo: Pixabay.comSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Fresh berries make fantastic easy desserts, drinks, and entrees. Add berries to pan sauces and salads, use them with store-bought doughs and frozen puff pastry dough to make quick mouthwatering desserts. Chef, blogger, and the author of Pure Delicious, Heather Christo, joins the party from Seattle to share her sweet and savory ways with blueberries, raspberries, and strawberries. Think: interesting salads, flavor-packed salsas, and a drop-dead gorgeous Lemon Blueberry Coffee Cake. Plus, Alex Province pours a $19 sparkling rosé. It’s a bottle of pure joy. Go ahead. Frosé like everyone else on the planet. This is the time. Aired: August 4, 2016 Photo: Janine/flickr, creative commonsSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

No pizza dough, no problem. This week, we’ve got all the lighting fast and fun ways to make pizza on the grill—even with a baguette or tortilla. In fact, Faith’s new favorite “instant” pizza: chicken and watermelon with cheese on a corn tortilla. You’ll want to steal this idea. Plus, Alex Province invents “Biscuit Chili Dog Pizza” out of ingredients he saves for storms and power outages. For the scratch-cooks out there: a homemade pizza dough recipe from the editor of the new book The Total Grilling Manual, Lisa Atwood. Lisa also shares recipes for Grilled Peaches with Butter-Rum Glaze and amped up S’mores (think way beyond the grahams and chocolate). This one’s for you, campfire cooks! Finally, the gang experiments with beer ice cubes. Will the beer freeze enough and will the cubes keep our mugs ice cold? We shot video to answer that question. Listen (and watch!). It’s a Food Schmooze® pizza party with the works. Aired: July 28, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, Faith and the gang discuss the best (new!) non-stick pans to buy—and one of the top picks is just $44. Plus, Mark Raymond introduces a $14 organic red wine, Cuma Malbec. It drinks like a $30 bottle, and Faith’s serving it well chilled. And Alex Province shares his mother’s recipe for Chorizo with Clams and Rice. Invite some friends over for this. Finally, the Kreitlers are in the house! Allison, a freelance recipe developer and food stylist, and her finance-wiz husband Charlie join the party to share a simple summer spritz and a fresh hors d’oeuvre you can change up for every season. Right now, we’re using peaches and nectarines as the base for goat cheese, pine nuts, and local honey. And since Faith asks Charlie to sing for his supper, you’ll get a few quick tips from one of New Haven’s top wealth management professionals. As Charlie says, “when Allison’s around, supper is worth singing for.” Awww. There’s more where that came from, and plenty of summer party food ideas to go around. Photo: Allison Kreitler Aired: July 21, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Carole Peck from Good News Cafe in Woodbury joins the party once again. This time, with a knock-out salad of corn, peaches, and tomatoes. If it grows together, it goes together! Plus, our latest tips for grilling vegetables (and beef tenderloin). We’ll sip a beautiful $18 Chardonnay—the perfect host gift, and Anthony DeSerio debuts an original cocktail he calls, “Alex’s Fault.” Blame never tasted so delicious. It’s an hour of summer food and fun. Photo: Jen Arrr/flickr, creative commons Aired: July 14, 2016 and August 18, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, on The Faith Middleton Food Schmooze we’re toasting with coffee mugs instead of champagne flutes. Chris Prosperi makes a coffee glaze for steak, Anthony DeSerio shakes up a coffee cocktail in the studio, Alex Province pours a deep, dark red wine with coffee and licorice notes, and the roaster from Willoughby’s in New Haven joins us from Ecuador while on a coffee-finding expedition. Wake up, everybody! It’s a Food Schmooze for coffee lovers. New York City chef Floyd Cardoz, also joins the party. He’s a Top Chef Masters winner and the author of the bold new cookbook: Flavorwalla. Floyd shares recipes for shrimp curry, a street-food omelet, and cauliflower, grilled whole and topped with good stuff like candied ginger, raisins, and pine nuts. Grab that second cup of coffee and join this (very caffeinated) party. The joint is jumpin’. Photo: Pixabay.com Aired: July 7, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Beef tenderloin. Think it’s only for the holidays? Not anymore. Chris Prosperi’s Herb-Crusted Grilled Beef Tenderloin recipe will inspire you to serve this cut of beef on a regular ol’ weeknight, or better still, this weekend for a casual gathering with friends. It’s not difficult at all. Plus, move over chicken—Faith’s sliced duck breast (cooked in a skillet!) dresses up everything from salads to sandwiches (i.e. Anthony dreams up a duck po’ boy we’d all like a bite of). We’ll talk easy summer cocktails (Prosecco with wild flowers) and classic summer cocktails like margaritas, super-easy blueberry cobbler with pancake batter, and Chris and Alex Province walk you through how to make paella. Aired: June 30, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

A charming local restaurant inspires a fantastic caramel crème brûlée with a sea salt sugar topping. Chris gives you the recipe. And we get the scoop on the best seafood markets in New England (plus recipes for Linguine with Littleneck Clams, Mussels in Wine Sauce, grilled swordfish, scallops, and more). Poet and phenomenal home cook Sylvia Forges-Ryan joins the party too. She shares a recipe for 3-Ingredient Banana Pancakes and a trio of memorable haikus. The post Crème Brûlée (at Home!) + New England Seafood Recipes appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The brewmaster from Two Roads Brewing Company joins us with Father's Day beers, we debate the merits of jerky,  and Lucinda Scala Quinn shares recipes for grilled hanger steak, fried chicken, and strawberry rhubarb pie. The post Father’s Day Beer, Recipes & More appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The Faith Middleton Food Schmooze® Martini Competition is now mere days away. Get your tickets now at http://ctmartini.org. We’re re-airing our preview show to get you in the mood to taste (and judge!) the most innovative cocktails in Connecticut. Get inspired by Anthony’s Salted Chocolate Martini, Faith’s Watermelon Tequila Punch, Chris’s Ginger Peach cocktail, and so much more. Plus, we keep the dance music on for the whole hour.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, it's one of our favorites from the archive: Learn to cook the easy way, and start with a trout on the grill. Plus, Anthony's twist on a Negroni. The post Learn to Cook the Easy Way, Plus Grilled Trout appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, a favorite from our archives featuring Faith's Frozen Dark & Stormy Cocktail, Anthony DeSerio's Ginger Beer Piña Colada, and David Guas's Grilled Chicken Tequila Burger (it's SO mouth-wateringly good). Plus, for our Cape Cod vacationers, we recommend Pain D'Avignon in Hyannis and the gang talks to Connecticut boaters about how they turn out great food (like fresh ricotta, Bolognese, and mango-coconut rice) in such small spaces. Climb on board for a great show! The post More Great Grilling + A Favorite Frozen Cocktail appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We've got you covered for Memorial Day. This week: Grilling tips galore, plus recipes for grilled salads, seafood on the grill, and grilled sausages and peppers. Summery cocktail ideas, including Anthony DeSerio's seriously delicious Meyer Lemon Pomegranate Sour, plus Mark Raymond shares Quadrio Nino Negre, a beautiful red wine that goes with just about anything with grill marks. We’ll also weigh in on the latest “rules” for wine geeks. The post Recipes for Memorial Day, Plus Wine Rules (to Break) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Shake! This week, there's a whole lotta shakin' goin' on. Great music and innovative cocktails—all to get you in the mood for the party of the year. Faith and her clever food buddies, including all-star bartender Anthony DeSerio, take turns at the studio bar for a preview of this year's Food Schmooze® Martini Competition, June 23, at The Mashantucket Pequot Museum & Research Center near Foxwoods. This year, the Food Schmooze Martini Competition is about MORE: more food, more space, more dancing. Listen to this celebratory show to get a taste of what's in store for you that night. And the cocktails—all of which are easy enough to make at home—are most definitely delicious. Cheers! The post A Preview of the 2016 Food Schmooze Martini Competition appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, we go nuts over one of the best burgers we’ve ever tasted, and it happens to be vegetarian. The burger is from blogger and cookbook author Dana Shultz (a.k.a. The Minimalist Baker). We talk to Dana about her Thai Peanut Burger, among other recipes in her new book, Minimalist Baker’s Everyday Cooking. Mark Raymond shares a great organic value white wine. Alex reports back on his experiences with weekly-recipe kit company, Hello Fresh, and Anthony inspires you to give mimosa the morning off with his latest cocktail, which is perfect for Mother’s Day brunch and bridal showers. For dessert, we take nachos in a sweet direction with chocolate-covered tortilla chips. Finally, because we’re seeing temperatures in our region rise up into the 70’s, we’re talking grilling again (get used to it!). Faith and the gang discuss Cook’s Illustrated’s grilling tips and the best grills to buy. Photo: Copyright © 2016, Dana Schultz.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Spring is here in all its glory now, so we asked Barbara Pierson, of White Flower Farm in Litchfield, CT, to talk with us about the new vegetables and herbs to make flower boxes useful and beautiful. If you’ve never thought of growing fragrant “tea boxes” you will after this show. Barb filled our studio with the scent of rosemary and basil and Chris nibbled on greens, still in their pots, and reports on their flavor (a fun assignment, for sure!). Plus, we recommend two great white wines (a Pinot Gris and a Riesling) to give as a gift for the host when you’re invited to dinner. Author and force of nature, Gina Barreca, joins the party to preview her hilarious food essays—just out—in her new collection called, If You Lean In, Will Men Just Look Down Your Blouse? Seriously good fun, that’s what we call it. Photo: Courtesy of White Flower FarmSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

If you feel physically better eating gluten-free or you have a Celiac diagnosis, we know there are classic foods you miss. That's why we love Robert Landolphi's cookbook Quick-Fix Gluten Free. Belgian waffles, buttermilk pancakes, cinnamon rolls, enchiladas, egg rolls, paella, buttery pie crust, unbelievably delicious chocolaty brownies made with black beans. Make a batch. Make two batches. Gluten-free foodies, welcome back to loving your old favorites. But, you don't have to be gluten-free to enjoy the recipes in this book. You just have to love food, because Robert's recipes are just plain good. The post Quick-Fix Gluten Free (Special Fundraising Show) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

In this special fundraising edition of The Faith Middleton Food Schmooze, we're bringing back a favorite. Remember Dee McCaffery, the organic chemist who cracked the code on her obesity, lost lots of weight, kept it off, and wrote about it in the book, The Science of Skinny? Her follow-up, The Science of Skinny Cookbook, includes more than 100 recipes that give her pleasure and keep her thin. It's not a diet book, friends, it's a book about how to eat for life. Tune in and we'll tell you how you can have Dee's cookbook sent to your door. The post The Science of Skinny Cookbook (Special Fundraising Show) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We had so much fun a while back on our show dedicated to grilled cheese, that we’re airing it again. Join us for a second helping celebrating everybody’s favorite sandwich. Expert on cheese-awesomeness, Jason Sobocinski of Caseus Fromagerie Bistro, joins us in the studio and Heidi Gibson, the author of Grilled Cheese Kitchen shares some of her grilled cheese recipes, from classic to over-the-top. Mark Raymond introduces a bargain red that made our grilled cheese even better, and Anthony DeSerio mixes a Bloody Maria with a fresh Bloody Mary mix made with San Marzano tomatoes. The post Grilled Cheese, Please (Repeat) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Faith and the gang play the game, "What's the most interesting meal you ate this week?" and their answers are bound to make you hungry (and thirsty). Plus, we get ready for Passover with recipes and ideas from Leah Koenig, the author of Modern Jewish Cooking. Whether you cook the classics, like Matzo Ball Soup, or put a spin on your Seder dishes (think: Spinach-Matzo Lasagna!), Leah's got you covered. Plus, we'll get a food flick preview from Harriet Dobin, the director of the Hartford Jewish Film Festival, happening from March 31 through April 10. This festival is the place to be for food and film lovers alike. Finally, Alex Province shares a beautiful Rosé wine we want to buy by the case. Join us. The post Best Meals of the Week, Passover Recipes & More appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, the gang explores foods and dishes that bridge the seasons and our special guest, Carole Peck, chef and owner of Good News Café in Woodbury, helps answer the question: What should we cook right now? We’re also joined by Yossy Arefi, author of Sweeter off the Vine, a delicious-looking book filled with fruit desserts for every season. Faith introduces you to the world’s most extraordinary potato chips. Two words: black truffles. And Anthony shares a cocktail we could not refuse: The Don Corleone Negroni.  Finally, an irrepressible urge to nosh with you, our listeners, spurs the first ever (annual, perhaps) Food Schmooze® Meet Up. Mark your calendars for Wednesday, April 6, from 6-8 PM. Hope to see you at Carole Peck’s Good News Café! The post Chicken Tagine, Fruit Desserts & The Don Corleone Negroni appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

What wild dessert could you construct out of Girl Scout cookies? Plus, our celebration of spring foods continues. We'll tell you what you can expect to see coming up in the markets, and share garden tips (and clever hacks!) for people growing veggies. Anthony DeSerio wows us with a gorgeous lemon meringue cocktail garnished with grated chocolate, and Diane Morgan, author of the new cookbook Salmon, joins the party to share recipes for everyone's favorite fish—cooked every which way. Finally, we toast our salmon with Mark Raymond's latest wine recommendation, a white we’ll drink well into summer. Come, ring in spring with us! The post Girl Scout Cookie Desserts, Salmon Recipes & Garden Hacks appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s a spring food celebration. Finally! Asparagus coated with Parmesan and wrapped in prosciutto, ham with a chai-spice glaze, lamb chops with rosemary and grapes, and a saucy gluten-free lasagna—Greek-style. Polenta slices replace the noodles in this easy weeknight must-make. We dig out our grills and Chris Prosperi offers up a Polynesian-inspired recipe for ham steaks, destined to become a weeknight staple, if they aren’t already. We’ll also recommend two local farms where you can buy a phenomenal Easter ham (but, you’ll want to order yours now before it’s too late!) Plus, Mark Raymond shares a great Italian red wine for $20 and under that pairs perfectly with lamb. Finally, we’ll talk to the director of The Long Warf and Hartford Stage collaboration, Having Our Say, the unforgettable story of the Delany sisters. The actors actually cook on stage. Cue the sweet aroma of a baking pound cake!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s our grilled cheese-paloza! This week, we celebrate everybody’s favorite sandwich, from classic to crazy. New Haven’s own cheese expert, Jason Sobocinski, of Caseus Fromagerie Bistro, joins us for a fun conversation about grilled cheese (and more!). Chris Prosperi serves up a breakfast grilled cheese, and Heidi Gibson, the author of Grilled Cheese Kitchen, shares tips for great grilled cheese, along with recipes for over-the-top twists. We’ll also sip a value red wine born to pair with cheese, and a fresh-tasting Mexican bloody Mary you’ll want to drink along with your favorite grilled cheese.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We’re celebrating the best of weekend brunch recipes: French toast, brunch pizza, baked eggs, crispy homefries, lazy weekend waffles, quinoa chocolate cupcakes, a gorgeous Prosecco cocktail, and a Food Schmooze® original: Greek Salad Omelette with Blistered Tomatoes. Plus, blogger Laurie McNamara joins the party and shares easy, homemade recipes from her new book, Simply Scratch. The post Baked Eggs, Homemade Scones & More Brunch Recipes appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Have you ever tried to stare down a plate of homemade cookies or a bowl of your favorite potato chips? Why can’t we enjoy a little of everything without going hog-wild and paying a price? It turns out we can by practicing mindful eating, described in the book The Joy of Half a Cookie by […] The post Sound Advice for Mindful Eating, Enjoying Every Bite appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Are you ready for some football? This week, we've collected our favorite recipes for a Super Bowl party—or any weekend gathering with friends and family. Think Buffalo chicken, chili, tacos, dips, and snacks. We've got drinks, too: a lemony beer cocktail, key lime pie in a glass, and a gin cocktail with botanical notes. Plus friend-of-the-show, Gina Barreca joins the party and Amy Stewart, author of The Drunken Botanist explains the origins of some of the world's most delicious spirits. The post Recipes for a Super Bowl Party or Any Weekend Gathering appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Cozy up to delicious soups and stews like Chicken Orzo with Preserved Lemon...Quinoa, Sweet Potato & Cinnamon Soup...Iranian Chicken & Walnut Stew with Pomegranate Molasses. They’re all included in the latest cookbook from Saveur magazine, Soups and Stews. Test Kitchen Director Farideh Sadeghin is our special guest. Also this week, Anthony DeSerio shares his latest discovery, Bastille, an incredible French Whisky.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The chill of mid-January makes us crave a cozy home-cooked meal — hearty and flavorful — and not too fussy to prepare. This week we’ve collected some of our favorites for you, we talk about the ultimate cutting board for those big roasts, and we suggest snuggling up under a warm blanket with an icy cold, classic vodka martini. Chris Prosperi’s slow-cooker chicken » Talk about easy… you can throw this together before work in the morning and come home to it! Whole-wheat spaghetti with broccoli rabe » The balance of slightly bitter broccoli rabe mixed with Parmesan, olives, garlic and almonds, is terrific. Alex’s short ribs with Zinfandel » There’s no need to be afraid of making short ribs at home, the kind that become fork-tender from being braised in the perfect red wine, Zinfandel. Chris’ mac and cheese with egg noodles and caramelized onions » It’s rare to use egg noodles in mac & cheese but I love the softness of them. The crispy mouth-feel comes from the roasted cauliflower. And listen for Alex’s tips on making a classic martini  (dirty, or not so dirty…) and our audience’s favorite comfort food suggestions. Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week, exciting news about our Heart to Heart Champagne Dinner Dance event, a recipe for Chicken Coq au Vin made deeper and richer with chocolate, and our special guest, Mr. Chocolate, New York pastry chef, Jacques Torres. The post Our All-Out Chocolate Spectacular appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The Chili Cookbook author Robb Walsh joins The Food Schmooze® for a chili party, Chris Prosperi shares a flavor-packed vegetarian chili recipe, Alex Province surprises with a white wine we agree is perfect, and Anthony DeSerio smokes a Manhattan. We didn’t want this party to end. The post Recipes for a Chili Party, Plus a Hickory Smoked Manhattan appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The post Christmas Pleasure: Cookies, a Hot Toddy, and 7 Ways to Cultivate Happiness appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The post Lidia’s Amazing Beef in Barolo, Giant Latke, Joyful Party Punch appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The post Before and After Thanksgiving & We Invent a New Pecan Pie appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week Faith and her food buddies learn about Port, enjoy Italian wines and share a great recipe for Feta dip.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

On this first episode of the NEW Faith Middleton Food Schmooze, we party with Lydia Bastianich who shares recipes from her new cookbook, “Lidia’s Mastering the Art of Italian Cooking,” co-authored with her daughter, Tanya Manuali Bastianich. Food buddies Chris Prosperi and Alex Province offer tips for enjoying Thanksgiving, and Jacques Pepin brings a dramatic flourish to holiday festivities.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

It’s the food holiday of the year! Food buddies Alex Province, Anthony DiSerio and Chris Prosperi join Faith Middleton for her annual Thanksgiving Special. Recipes include Barbara Kafka’s Incredible Melting Potatoes, Ultra-Crispy Dry-Brined Turkey, Butternut Squash Agrodulce and Bacon-Cranberry Brussels Sprouts are just some of the delicious dishes featured.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.