From Faith Middleton: Say "vinegar chicken" to someone who knows how good this dish can be, and the air starts to sizzle, usually followed by, sigh, "Oh, how I love that dish!" Now you can make one of the best versions of it, thanks to Roy Ip.
From Faith Middleton: My head snapped around at the idea of blending Middle Eastern and Mediterranean flavors. That's what Einat Admony does in her cookbook, Balaboosta. And there is nothing like her "Not So Jewish Chicken Soup," as she calls it. (Admony has a mixed Israeli heritage, Persian and Yemenite.)
From Faith Middleton Cornbread, corn muffins, corn pudding—if it's corn-centric, I'm all in. That's why I love to serve savory corn pancakes for supper.
I like to think of a corn pancake as a raft, a vehicle for anything wonderful that comes to mind. My new favorite topping for these savory buttermilk corn pancakes is shrimp, diced tomatoes, and crumbled bacon, served with a dollop of lime zest sour cream, all of which can be prepared ahead.
From Faith Middleton Since cocktail parties have gone the way of the Dodo bird, try a hot chocolate party instead. Everybody loves it, and you're part of a long tradition—hot chocolate was reportedly served at Catholic mass in Spain ages ago. (And you thought folk mass was something?)
Today's show originally aired December 18 and 21, 2013.
From Faith Middleton: Our Food Schmooze crew decided to throw a Downton Abbey dinner party on the air to celebrate the return of our beloved PBS series, season four. As you can see, we've provided you with all of our delicious recipes, in case you decide to have your own Downton Abbey feast.
What is Connecticut food? Which crops, livestock and seafood have shaped the complex cuisines that its people have cherished for more than four centuries? From familiar comforts like chicken potpie and fried oysters to curious concoctions like Grape-Nuts pudding and steamed cheeseburgers, Connecticut's food history is long and varied. Eric D. Lehman and Amy Nawrocki, authors of A History of Connecticut Food, join us on The Food Schmooze for the full hour.
From Faith Middleton: Our Food Schmooze crew decided to throw a Downton Abbey dinner party on the air to celebrate the return of our beloved PBS series, Season 4. As you can see, we've provided you with all of our delicious recipes, in case you decide to have your own Downton Abbey feast.
Across America, fans of the show are getting ready with celebratory foods ranging from a simple bowl of popcorn to dinners worthy of the royal family.
From Faith Middleton: Crack open the champagne… prepare for a mind-blowing experience. Truffle butter lobster combines chardonnay, vermouth, shallots, heavy cream, ginger, mushrooms, and, of course, black truffle butter, available at gourmet stores and markets, or online from D'Artagnan.
Today's show originally aired October 7 and 12, 2013.
From Faith Middleton: If your schedule is rushed, have we got a cookbook for you! The Good-to-Go collection of about 300 recipes is a winner with adults and children. It's also the perfect cookbook for transitioning kids in a first apartment, or for kids in college.
Today's show originally aired October 16 and 19, 2013.
From FaithMiddleton: The queen of slow cooking gives us Beer-Braised Brown Sugar Brisket with Bacon; Cajun Shrimp Chowder; Artichoke Chicken Lasagna; and Thai Peanut Butter Pork Roast. Throw the ingredients in a slow-cooker in the morning, and return hours later to a house full of comforting aromas. Honestly, it's like having staff!
From Faith Middleton: What happens if you cross meatloaf with pizza? You get Meatza… okay, you get food legend James Beard's "Hamburger Pizza," a dish that always delighted his party guests because his "pizza" had no dough. This dish put us in such a good mood, we decided to make up one of our own for parties. It rocks—because it includes a layer of Parmesan mashed potatoes under the tomato sauce and toppings.
We also have some holiday party wines to recommend (listed below), affordable wines for a crowd, and some bubbly for a dinner party or romantic dinner for two.
From Faith Middleton: Want to make your holiday dinner or dinner party memorable and delicious? It's all about creating new flavor profiles for old standby dishes.Try our featured calorie-careful recipe for sweet and sour butternut squash, or, if you prefer, green beans with the ultimate treatment -- brown butter and toasted pecans, from an archive recipe in Fine Cooking Magazine.
From Faith Middleton: We think you deserve the very best pumpkin pie recipe to dazzle your family and guests. This is my favorite dazzler, from a 2009 Bon Appétit magazine, because this pie combines the spicy quality of pumpkin with just the right amount of caramelized brown sugar, cinnamon, and toasted walnuts. Think pumpkin pie, coffee-cake style! (And you know we love our streusel-topped morning coffee cake.)
From Faith Middleton: Great for Thanksgiving and eight other months of the year—Corn Bread Stuffing Muffins baked in a muffin tin. How about passing that around at your holiday table? I found this recipe in the November issue of Cooking Light magazine, and had to give it a whirl.
This simple, flavorful spice rub is one of my favorites, and will transform your roast turkey as it cooks sitting atop a bed of fresh rosemary sprigs. The best part is that you can make the rub ahead, then freeze it or store it for when you need it.
The queen of slow cooking gives us Beer-Braised Brown Sugar Brisket with Bacon; Cajun Shrimp Chowder; Artichoke Chicken Lasagna; and Thai Peanut Butter Pork Roast. Throw the ingredients in a slow-cooker in the morning, and return hours later to a house full of comforting aromas. Honestly, it's like having staff!
When blogger Jennifer Reese lost her job, she began a series of food-related experiments. Economizing by making her own peanut butter, pita bread, and yogurt, she found that “doing it yourself” doesn’t always cost less or taste better. In fact, she found that the joys of making some foods from scratch—marshmallows, hot dog buns, and hummus—can be augmented by buying certain ready-made foods—butter, ketchup, and hamburger buns. Tired? Buy your mayonnaise. Inspired? Make it.
If your schedule is rushed, have we got a cookbook for you! The Good-to-Go collection of about 300 recipes is a winner with adults and children. It's also the perfect cookbook for transitioning kids in a first apartment, or for kids in college.
Here's the mission—to inspire kids to cook and eat real food with their families. And we have the recipes to help you do just that. From French toast to frittatas, chicken soup to classic burgers, banana-peach frozen yogurt to mango lassis.
You know me—I love easy, delicious cocktails, and I have a festive seasonal sparkler this time to get your Thanksgiving rolling. Pair together cranberry juice, vodka and champagne, and your guests will be having too much fun to notice you forgot to defrost the turkey. Serve your drinks in chilled martini glasses; simply run your glasses under water, then pop them in the freezer for an hour or two, pulling each one out as you pour from your cocktail pitcher. Then you top off each glass with a splash of champagne, or an affordable dry sparkler, like a Spanish cava.
What makes a chili unforgettable? When the meat and the right combo of spices are cooked slowly enough to make them melt into the sauce. This is the recipe that makes that happen, and the unsweetened cocoa powder addition is masterful, adding dark, dusky flavor.
Yankee Magazine food editor Amy Traverso poured through the archives going back many decades, in search of the best vintage recipes from readers. When I spotted this recipe for brown paper bag meatloaf, I knew we had to try it. And why drag out the suspense? We loved it!
Celebrate the end of summer with one of your last meals from the grill. This one's fresh and memorable, so savor every bite. I came up with what I call BLT Chicken by making a salad and adding flavors I love together—chicken, fresh corn, tomatoes and, I thought, why not? Let's butter and grill the cornbread. It has a little crispy edge that makes me swoon, caramelized and buttery on the tongue.
Listen, you're free to make the cornbread on a weekend, when there's time to do it from scratch, but feel free to use the supermarket as your prep chef. That's what my pal Jacques Pepin does; he buys supermarket stuff pre-chopped to save time. So you can buy the cornbread made, use a packaged mix, or use that time-honored family recipe. In fact, you can do so much of this on a Sunday night for Monday supper, including wash the greens, dice the scallions, make the dressing, make the corn and slice off the kernels, and cut the cherry tomatoes in half.
It's 5 o'clock, your future in-laws are coming to dinner and… well… is the chicken really supposed to be that color? And the bread seems to be a strange sort of shape. And, hm. Is something on fire?
Today: KITCHEN DISASTERS. Award-winning author Amy Bloom and senior contributor Chris Prosperi join Faith for a live call-in edition of The Food Schmooze. We'll confess to our worst (best) horror stories, and we invite you to join the fun!
Fall is finally almost kind of here, and to celebrate we devote most of The Food Schmooze to apples. Amy Traverso returns with her book, The Apple Lovers’ Cookbook. Plus, Ruta Kahate and her Quick-Fix Indian.
Join the Food Schmooze gang for a look at post-summer grilling. Plus, the cookbooks Wine Bites: 64 Nibbles That Pair Perfectly with Wine and The Book Club Cookbook: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors.
The dog days of summer have arrived, kids are heading back to school, and have we got an hour of SIMPLE cooking planned for you: Food Schmooze all-star, and six-time James Beard Award-winner, James Peterson is back to talk about Kitchen Simple: Essential Recipes for Everyday Cooking. And Nina Simonds returns with her cookbook, Simple Asian Meals.
Recipes galore! Jennifer Armentrout, editor of Fine Cooking magazine, has some great ideas for using what's fresh in the markets now. And Katherine Alford tells you how to make some delicious meals from her new cookbook 1,000 Easy Recipes.