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.

We asked you to share your favorite burgers with us, and you didn&rsquo;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.

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.

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/">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/">salmon pasta dish</a> (it uses up leftovers!), <a href="https://foodschmooze.org/recipe/polenta-shiitake-mushrooms/">polenta with mushrooms</a>, and <a href="https://foodschmooze.org/recipe/orange-blossom-almond-cake/">almond cake</a>.

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.

Everybody loves pizza on the grill, so this week, we listen back to Faith&rsquo;s ideas for fresh, summer pizzas&mdash;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.

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, and the author of The Total Grilling Manual shares recipes for Grilled Peaches with Butter Rum Sauce and over-the-top s'mores.

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.

Faith and the gang invent a Shrimp Cocktail Bloody Mary using two local mixes, sip on a ros&eacute; and a white wine from France, and share family recipes from Add a Pinch blogger Robyn Stone&rsquo;s cookbook. Think: Southern classics lightened up&mdash;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.

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.

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.

Get creative with your burgers for 4th of July. Stuff them with caramelized onions, roasted fennel, or your favorite cheese.&nbsp; 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.&nbsp; Plus, frank talk about the best local hot dogs. Connecticut has some truly great ones.

This week, ideas for getting creative with your 4th of July burgers. 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 butter vs. mayo debate. Plus, frank talk about the best local hot dogs. Connecticut has some truly great ones.

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.    

In this week&rsquo;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.&nbsp;&nbsp;&nbsp;&nbsp;

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.

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.

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&rsquo;s Day rebroadcast, Faith and the gang try two interesting red wines and learn how to shuck oysters from a pro.

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.

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

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

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.

In one of our most fun shows, Tony Yurgaitis from Arethusa Farm & Dairy in Bantam and New Haven joined the party for an hour of ice cream and boozy milkshakes. Talk about good humor! Grab a pint to-go at your favorite local shop and celebrate the start of ice cream season with us.

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.   

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&mdash;and sweet&mdash;omelets. Finn&rsquo;s Chocolate Souffl&eacute; Omelet is the breakfast treat you didn&rsquo;t know you needed.&nbsp;&nbsp;&nbsp;

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.

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 & Juliet Bianco, a white wine that actually pairs with the spice and heat of our new favorite barbecue burger.

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&rsquo;t Tell Me!&reg; and the &ldquo;Ask Amy&rdquo; column describes her early life on a dairy farm and her mother&rsquo;s cooking. Finally, we&rsquo;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.

The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with sauces, rubs, and marinades. Get ready for ribs and burgers! Plus, in this favorite from the archive, 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.

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.

Faith Middleton Food Schmooze

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