• 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

Grilled Vegetable Salad with Brown Butter Vinaigrette

Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.

Read more »

Porchetta-Style Pork Kebabs with White Beans

These pretty kebabs made with pork tenderloin and rosemary branches create similar flavors to traditional Italian porchetta in a fraction of the time.

Read more »

Roasted Carrot and Avocado Panzanella

Roasted Carrot and Avocado Panzanella_recipe

Roasted-carrot salads aren’t anything new, but I definitely amped mine up.

Read more »

Mark Bittman’s Spatchcocked Chicken with Garlic, Parsley, and Orange

Mark Bittman's Spatchcocked Chicken with Garlic, Parsley, and Orange_recipe_ (c) Christina Holmes

Remove the backbone from a whole bird and it will lie flat, instantly doubling the surface area—and the flavor and crisping potential. This easy technique is called spatchcocking or butterflying. I almost always do chicken like this now, and it’s also perfect for turkey and small birds like pheasants and guinea hens.

Read more »

Giada De Laurentiis’ Cacio e Pepe with Pancetta and Arugula

Giada DeLaurentiis_Cacio e Pepe with Pancetta and Arugula_recipe_© 2018 by GDL Foods Inc.

What makes this dish great is its simplicity. Traditional cacio e pepe doesn’t include greens, but I find some arugula lightens up the dish. Feel free to swap the arugula for peas or asparagus spears or even artichoke hearts. It’s an all-in-one meal, no salad needed!

Read more »

Giada De Laurentiis’ Grilled Scallops with Prosciutto and Basil

Giada De Laurentiis_Grilled Scallops with Prosciutto and Basil_recipe_© 2018 by GDL Foods Inc.

Pink peppercorns make these grilled scallop skewers beautiful and summery—as if you’re eating a spicy rose petal. You could serve this with (or atop) an arugula salad. Add a squeeze of juice from a grilled lemon half if you like.

Read more »

  • « Go to Previous Page
  • Page 1
  • Interim pages omitted …
  • Page 4
  • Page 5
  • Page 6
  • Page 7
  • Page 8
  • 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