Faith Middleton Food Schmooze

More ways with your baked ham, plus two authorities on Jewish cooking share recipes for Passover and beyond: Modern Jewish Cooking author Leah Koenig joins the party, as well as David Kirschner, the recipe creator behind Michele Streit Heilbrun's book, Matzo.

Connecticut author Bruce Weinstein joins the party with recipes from his new cookbook, All-Time Favorite Sheet Cakes & Slab Pies.

New York Times columnist Melissa Clark joins the party with recipes from her new book Dinner: Changing the Game, and Chris Prosperi shares his recipe for Corned Beef and Cabbage with a twist. Want your family to feel especially lucky? Make this slow-cooked supper on St. Patrick's Day.

Ordering a bottle of wine in a restaurant can be tricky. Our wine experts share their best tips and tricks. Plus, friend-of-the-show chef Prasad Chirnomula joins the party with a seafood moilee, and we talk movies and recipes with Sri Rao, author of Bollywood Kitchen.

Let’s get cozy! We talk to chef Gunnar Karl Gíslasen and Jody Eddy about how to incorporate the Danish practice of Hygge into our everyday lives. Plus, we're bringing Soave, a crisp Italian white wine, back to the table and your wine list.

Share your favorite local hot spots with us (and tell us what to order!). Sip a lovely French wine we love, and get to know Matt Jennings. Matt's new book, Homegrown, celebrates the culinary traditions of New England.

Delia Cabe shares stories and cocktail recipes from her new book, Storied Bars of New York.

Sexy, skinny, smart. You immediately think pasta, right? You will after this special edition of the show.

Ideas for your Super Bowl party, plus tips and product reviews from our favorite magazines, and Raghavan Iyer joins the party with potato recipes from his new book, Smashed, Mashed, Boiled and Baked—And Fried Too!

Where are the best Buffalo chicken wings in our region? Jim Welch, one of the chicken wing kings in Connecticut shares the dirt on what makes the chicken wings at J. Timothy's Tavern so spectacular. Plus, we'll offer up two wines to pair with wings (assuming beer isn't your thing).

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.

Faith and the gang share their go-to homemade soup recipes and Sarah DiGregorio offers up recipes and tips from her book, Adventures in Slow Cooking. Think of all the things you could do with her 3-ingredient Winter Tomato Sauce! Plus, a great $10 merlot.

Learn how to poach like a pro—it’s simple, and you can add zest, herbs, and spices to that liquid, too. We braise a beef dish—with lots and lots of onions—and test a hearty Tuscan wine you’ll want to pair with everything from lamb chops to pizza.

New York Times cocktail contributor and author Robert Simonson joins the party to talk about his new book, 3-Ingredient Cocktails. Plus, our sparkling wine picks for New Year’s Eve and beyond.

Lidia Bastianich shares recipes from her new cookbook. The star of the holiday meal is a Polenta Gorgonzola Torta! Plus, Steve Cusano of Parkville Studios, and Joy Braddock of Hog River Brewing—both in Hartford—join us in the studio to talk about Twang Thursdays: the ultimate coming together of music makers and craft-beer lovers. And Alex Province introduces a Syrah from Pierre Gaillard that had us swooning.