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 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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Best Burgers in CT & Beyond (Rebroadcast)

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.

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, <a href="https://foodschmooze.org/cooking-solo-joy-cooking/" rel="nofollow" target="_blank">Cooking Solo</a>. It's all about the joy of cooking for yourself. Klancy shares recipes for a <a href="https://foodschmooze.org/recipe/second-day-salmon-linguine/" rel="nofollow" target="_blank">salmon pasta dish</a> (it uses up leftovers!), <a href="https://foodschmooze.org/recipe/polenta-shiitake-mushrooms/" rel="nofollow" target="_blank">polenta with mushrooms</a>, and <a href="https://foodschmooze.org/recipe/orange-blossom-almond-cake/" rel="nofollow" target="_blank">almond cake</a>.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Cooking Solo: Recipes for One + Kitchen Tips (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Let’s Grill Some Pizza, S’mores, & More (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Summer Recipes: Bloody Mary, Shrimp, Lemon Meringue Pie & Peach Crisp (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Recipe Ideas for 4th of July: Burgers, Hot Dogs + Shrimp Rolls (Rebroadcast)

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.

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.    <a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Beef Tenderloin on the Grill, Paella + Margaritas (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Recipes & Tips for Father’s Day Grilling (Rebroadcast)

In one of our most fun shows, Tony Yurgaitis from Arethusa Farm &amp; 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.

In one of our most fun shows, Tony Yurgaitis from Arethusa Farm &amp; 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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Boozy Chocolate Milkshakes & More Ice Cream Treats (Rebroadcast)

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.

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.   <a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

How to Make an Omelet, Plus a Local Wine We Love (Rebroadcast)

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 &amp; 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.

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 &amp; Juliet Bianco, a white wine that actually pairs with the spice and heat of our new favorite barbecue burger.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

The Secret to Great Barbecue Ribs, Burgers & More (Rebroadcast)

Listen to the Faith Middleton Food Schmooze on WNPR radio Thursdays at 3pm and 9pm, and Saturdays at noon.

A talented host, fascinating guests, and engaging chat make the Food Schmooze podcast a MUST listen! Even if you&#39;re not a foodie, you&#39;re sure to enjoy the conversation! Thanks for putting out such a great show Faith - keep up the great work!

Fearless Foodies!

Great show, I love Anthony as the cocktail correspondent!

Food schmooze is great

Faith Middleton Food Schmooze

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&amp;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.

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&amp;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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Bloody Mary Recipes + The Ultimate Avocado Toast (Rebroadcast)

Ina Garten

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.

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.   <a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Ina Garten Helps You Cook Like a Pro at Home

Jamie Purviance

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 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!<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Faith Middleton Food Schmooze Finale + Grilling Expert Jamie Purviance

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.

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.  <a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Recipes & Ideas for Weeknight Dinners on the Fly

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.

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.  <a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

The Instant Pot Bible: Recipes & Strategies for Every Model

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Slow Cooker Apple Butter, Plus Cast-Iron Skillet Recipes (Rebroadcast)

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.

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.   <a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Ina Garten Helps You Cook Like a Pro at Home (Rebroadcast)

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 &amp; Again.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 &amp; Again.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Perfect Mashed Potatoes + Recipes & Ideas for Leftovers (Rebroadcast)

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.

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!<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Recipes for a Stress-Free Thanksgiving (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Smashed Cheeseburgers, Three Fantastic Wines & More

Aaron Carroll

Treasured Cookbooks

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Treasured Cookbooks, New Haven BBQ + Dr. Aaron Carroll's Bad Food Bible (Rebroadcast)

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.

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. <a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Mother’s Day Ideas + Recipes from Red Truck Bakery Cookbook (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Local Hot Spots + Recipes that Celebrate New England (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Cooking (and Cleaning!) with Baking Soda, Plus Modern Jewish Cooking (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Meatless Mains, Plant-Based Meats & A Food-Friendly Malbec (Rebroadcast)

Mark Bittman

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.

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!  <a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Grilling with Mark Bittman + Pure, Local Ice Cream (Rebroadcast)

Dorie Greenspan

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Dorie Greenspan + Spices That Make Great Gifts (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Back Pocket Pasta + How to Prep Artichokes (Rebroadcast)

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.

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.<a href="https://foodschmooze.org/donate/" rel="payment nofollow" target="_blank">Support the show: https://foodschmooze.org/donate/</a>See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Brain Food: Strategies and Recipes for Optimum Brain Health (Rebroadcast)

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