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!  

<p>This week, more soup-as-a-meal recipes: Faith&rsquo;s go-to curried lentil soup, a stress-reducing chicken soup, and an up-cycled seafood soup. Plus, low-salt, high-flavor cooking tips&mdash;as well as other tips from recent issues of our favorite food magazines&mdash;and Vanessa Seder, author of Secret Sauces, shares a faux aioli and recipes for sauces that elevate pork tenderloin and seared scallops.&nbsp;Alex Province introduces a Bordeaux blend, also called a Claret, you&rsquo;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! &nbsp;</p>

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

Faith Middleton Food Schmooze

More go-to homemade soup recipes and, inspired by a listener comment on Facebook, we got into a discussion about the best ways to reduce salt in our cooking without sacrificing flavor. Plus, recipes for sauces that make EVERYTHING better. And we sip a wonderful Bordeaux blend, also called a Claret.

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