Faith Middleton Food Schmooze

We’ve cooked up a way for you to get Saveur magazine and support The Food Schmooze® at the same time. Editor Adam Sachs joins the party for the entire hour!

This week: Armchair travel! Faith reports back on her trip to the Piedmont region of Italy with 40 WNPR listeners. You’ll get to hear about the most notable things the lucky group ate and drank while they were there,

Ideas for what to do with acorn squash, a tip from Fine Cooking magazine for 15-minute polenta, and a cozy early-autumn bourbon sipper. Plus, Terry Golson, author of The Farmstead Egg Guide & Cookbook joins the party.

Cheese lovers, this one’s for you. This week, New Haven cheese expert Jason Sobocinski—one of our all-time favorite guests—joins the party once again with ideas for your fall cheese plate. Alex Province pours both a red AND a white wine to go with thos...

We celebrate the most important meal of the day with shout-outs to our favorite breakfast spots around our region, a new nitro-brewed coffee, Anthony DeSerio's brunch punch, and breakfast recipes from John Currence of Big Bad Breakfast (the restaurant ...

This week, there's a little bit of everything to bridge the seasons and get a jump on holiday cooking and homemade gifts. We've got the Easiest Yummy Ratatouille and a Slow-Cooker Apple Butter for post-apple picking.

Table for one! Recipes that embrace the joy of cooking for yourself, plus kitchen tips galore and Chris' Prosperi's dinner in a rice cooker. Brilliant!

More ways with local sweet corn, zucchini, and that mystery veg kohlrabi. Plus, a juicy blue cheese burger recipe and Domenica Marchetti preserves the flavors of Italy in delicious (and easy!) ways—you can, too!

Best corn stands in the region, plus Faith and the guys invent a new cocktail: the pesto bloody Mary. Chef and author Stuart O'Keeffe joins the party, too!

We’re bringing back a favorite from the recent past. Carole Peck joined the party in July to talk summer foods like Tomato, Peach and Corn Salad and schooled us on how to grill (big) vegetables and even beef tenderloin for a crowd.

Fresh berries make fantastic easy desserts, drinks, and entrees. Add berries to pan sauces and salads, use them with store-bought doughs and frozen puff pastry dough to make quick mouthwatering desserts. Chef, blogger,

Pizza on the grill—with and without traditional dough, including Alex's Chili Dog Pizza. Plus recipes for grilled peaches and over-the-top S'mores.

This week, Faith and the gang discuss the best (new!) non-stick pans to buy—and one of the top picks is just $44. Plus, Mark Raymond introduces a $14 organic red wine, Cuma Malbec. It drinks like a $30 bottle, and Faith’s serving it well chilled.

Carole Peck from Good News Cafe in Woodbury joins the party once again. This time, with a knock-out salad of corn, peaches, and tomatoes. If it grows together, it goes together! Plus, our latest tips for grilling vegetables (and beef tenderloin).

This week, on The Faith Middleton Food Schmooze we’re toasting with coffee mugs instead of champagne flutes. Chris Prosperi makes a coffee glaze for steak, Anthony DeSerio shakes up a coffee cocktail in the studio, Alex Province pours a deep,