• 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

Pam Anderson’s Stir-Fry Formula

Pam Anderson_Stir Fry_recipe

Long ingredients lists, lengthy preparation, and a foreign cooking process often make stir-fries seem impossible for weeknight cooking. For that very reason, cookbook author Pam Anderson set out to demystify stir-fry.

Read more »

Extra Helping: Great Big Enchilada-ish Bake

Enchilada casserole

Cheese is basically the most expensive of the ingredients here, and even without especially savvy pre-ordering in bulk,  I am able to make this and a side vegetable for 140 people for under $200, which is not too shabby.

Read more »

Dorie Greenspan’s Mediterranean Shepherd’s Pie

Mediterranean Shepherd's Pie recipe (c) Ellen Silverman

There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying.

Read more »

Dorie Greenspan’s Bourbon-Roasted Pork Loin

Bourbon-Roasted Pork Loin recipe (c) Ellen Silverstein

The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.

Read more »

Pollo Fritto per Hanukkah (Fried Chicken for Hanukkah)

Leah Koenig_Jewish Feasts_Fried Chicken Recipe

Potato latkes and jelly doughnuts called sufganiyot are the most widely known Hanukkah dishes in America. But in Italy, the focus is decidedly on pollo fritto— crunchy, oil-kissed fried chicken.

Read more »

Balsamic and Brown Sugar Brisket

Leah Koenig_Jewish Feasts_Brisket Recipe

Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen.

Read more »

  • « Go to Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Page 5
  • 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