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.

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.

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.

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.

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.

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.

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 Calloway

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, 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 Calloway

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.

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 Aguilera

Support 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 Calloway

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, 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 Calloway

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.

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 Calloway

Support 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 Calloway

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. 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.