Faith Middleton Food Schmooze

Author George Geary—a bona fide state fair lover—share recipes for fun fair food from around the country. Think: pulled pork sliders, spiced nuts, and candy apples. Plus, make Faith’s Provençal Roast Tomatoes while tomatoes are still abundant.

Wake up, coffee lovers! We’re listening back to Faith’s conversation with coffee expert Jordan Michelman. Faith and Jordan discuss coffee history, legendary coffee shops, and coffee trends. Grab your favorite mug (yes, it makes a difference), tune in, and perk up.

This week, we listen back to Faith’s interview with Food Network superstar Giada De Laurentiis. Giada shares recipes for Cacio e Pepe, Grilled Scallops with Prosciutto, and Grilled Chicken Involtini. Then, Faith and the gang go crazy over corn salads, carbonara, and a savory corn pudding.

Summer isn’t over yet! This week, Faith and the gang discuss delicious ways to cook and preserve summer’s bounty. Plus, learn how to make a rosé sangria, and cookbook author Domenica Marchetti shares recipes for Oil-Preserved Squash, onion jam, and holiday-worthy Peaches in Grappa.

We're crazy about grilled cheese, especially the recipes from Eric Greenspan’s The Great Grilled Cheese Book (there’s one he calls “The Elvis”). Plus, Faith discovers the delicious cheese flights from a “cheese carriage” food truck parked on the North Fork. Wash that cheese down with a tasty Vermentino. We've found a great one for you.

Pure Delicious blogger and author Heather Christo joins the party to share her sweet and savory ways with summer berries. Think: interesting salads, flavor-packed salsas, and a gorgeous lemon blueberry coffee cake.

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.

Thirsty? Drinks writer Drew Lazor joins the party to talk about the hot trend in cool cocktails—and his fun book—Session Cocktails. What are session cocktails? They're low-proof drinks to sip with friends throughout an evening. Plus, Faith shares her method for making crispy polenta fries and we taste a rich white wine from France.

Faith and the gang are all about the cookbook, French Grill. Plus, we make a case for why you should be drinking boxed wine and sample authentic tamales from Tucson Tamales.

This week, we listen back to the show where Faith and the gang invented a Shrimp Cocktail Bloody Mary with two locally-made mixes. Plus, Add a Pinch blogger Robyn Stone shares recipes for lightened-up Southern classics: Citrus Shrimp, Lemon Meringue Pie, and Peach Crisp.

Get creative with your burgers for 4th of July weekend. Stuff them with caramelized onions, roasted fennel, or your favorite cheese. What do you consider the best lobster roll in our region? Share your favorite clam shack with us. And, tell us where you find the best local hot dogs (YES, hot dogs can be local!). Finally, Faith and Mark share two wines that pair with grilled foods and fireworks. And both sippers are a steal.

Beef tenderloin isn’t just for the holidays. Chef Chris Prosperi’s herb-crusted grilled beef tenderloin recipe will inspire you to serve this cut of beef on a regular ol’ weeknight, or better still, this weekend. Plus, simple summer cocktails and a super-easy blueberry cobbler made with pancake batter.

We're listening back to Faith’s conversation with Nigella Lawson. Nigella shares recipes from her cookbook, At My Table. Plus, Faith shares a few favorite summer recipes—including a watermelon cocktail—and Mark Raymond pours two wholesomely-made $12 wines.

Listen back to Faith’s interview with legendary food writer Mark Bittman. Mark shares recipes and tips from his cookbook, How to Grill Everything. Plus, Faith samples ice creams from a local ice cream maker, and discovers a delicious rose in a can.

Grilling tips and recipes from Food52’s cookbook, Any Night Grilling. Plus local plant-based meats and cheeses from a vegan creamery, and Alex Province's Southwestern-Inspired Paella recipe.