• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Main Dish

Bourbon-Buttered Reverse-Sear Double-Cut Pork Chops

Bourbon-Buttered Reverse-Sear Double-Cut Pork Chops from PRAISE THE LARD by Ken Goodman. Copyright © 2017 by Ken Goodman. Used by permission of Rux Martin Books / Houghton Mifflin Harcourt. All rights reserved.

Heritage-breed pork chops cooked in the reverse-sear method are amazingly tender, juicy, and flavorful.

Read more »

Robyn Stone’s Citrus Shrimp

Robyn Stone_Add a Pinch_Citrus Shrimp_recipe

Bright and fresh from the citrus, this shellfish dinner is fast enough for a weeknight meal and pretty enough for entertaining, especially when served on a platter with lemon and orange wedges.

Read more »

Steven Raichlen’s Barbecue Burger

Steven Raichlen’s Barbecue Burger recipe

Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. Steven Raichlen calls it The Barbecue Burger; you might call it smoky nirvana.

Read more »

Steven Raichlen’s Righteous Ribs

Steven Raichlen’s Righteous Ribs recipe

Eating these ribs can be almost a religious experience, especially when coupled with Sweet-and-Smoky Barbecue Sauce.

Read more »

Steven Raichlen’s Korean Pulled Pork

Steven Raichlen_Korean Pulled Pork_recipe

Gochujang and KB Sauce give this pork shoulder a slow burn and soulful umami flavors you don’t normally associate with Southern-style pulled pork. For the full flavor, start 48 hours before you plan to serve the pork. Serve with Kimchi. — Steven Raichlen ON-DEMAND: Listen to Faith and Steven talk about this recipe as well […]

Read more »

Lemony Arugula Prosciutto Pasta

lemon pasta

We’re on a mission to get more people cooking with greens, and arugula is one of Faith’s favorites. In this salad, Faith combines the acidity of the lemon with the bitterness of the arugula and the snappy salt of the prosciutto. The combination is a winner. Add the arugula at the end, and it naturally […]

Read more »

  • « Go to Previous Page
  • Page 1
  • Interim pages omitted …
  • Page 9
  • Page 10
  • Page 11
  • Page 12
  • Page 13
  • Interim pages omitted …
  • Page 25
  • Go to Next Page »

Primary Sidebar

facebook

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2025 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use