Faith Middleton Food Schmooze

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, Mét

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• “Hap

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&bul

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,” Ch

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 &

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: • Ch

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

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,

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

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 G