This week, we invent a Shrimp Cocktail Bloody Mary with 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 new 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.

<p>This week, we invent a Shrimp Cocktail Bloody Mary with 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 new 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.</p>

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

Faith Middleton Food Schmooze

Ready for summer? You will be now. This week, Add a Pinch author Robyn Stone shares fresher, lightened-up versions of her family's recipes for Citrus Shrimp, Peach Crisp, and Lemon Meringue Pie (Hello, baby shower or bake sale!). Plus, Faith and the gang create a Shrimp Cocktail Bloody Mary using local mixes, and Alex Province pours the most intense rosé we've ever tasted.

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