• 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

unsalted butter

Freezer-to-Oven Whole Turkey

The Kitchen Shortcut Bible_Freezer-to-Oven Whole Turkey_recipe

A turkey roasts beautifully even in its frozen state. Yes, it takes longer. But the skin will get browner and even crunchier, a definite plus.

Read more »

Eric Greenspan’s “Elvis” Grilled Cheese

Great Grilled Cheese_Elvis_Photography credit_Colin Price
It’s Elvis Presley’s favorite sandwich—peanut butter, banana, and bacon—made into a gooey, melty, over-the-top grilled cheese.

Read more »

Eric Greenspan’s Mole Melt

Great Grilled Cheese_Mole Melt_Photography credit_Colin Price

The sweet and spice of the mole in this grilled cheese sandwich plays off the richness of the chorizo and black beans, and the spicy marinated onions bring all of the flavors together.

Read more »

Eric Greenspan’s “Gobbler” Grilled Cheese

Great Grilled Cheese_The Gobbler_Photography credit_Colin Price

The Gobbler is a great way to use your Thanksgiving leftovers. You can substitute cranberry sauce for the tapenade and day-old green bean casserole for the fried shallots and green beans. But what makes this recipe great is that it gives you the opportunity to celebrate Thanksgiving year-round.

Read more »

Flourless Chocolate Cake on the Grill

French Grill flourless chocolate cake recipe

You can mix up this flourless chocolate cake batter and put it in the pan well before you bake it, so it’s easy to put it on the grill while you’re having dinner. The cake will puff up nicely and look gorgeous, and then it will deflate and look less gorgeous. Don’t worry, you can make it lovely on the plate.

Read more »

Salmon with Tarragon Butter, Grilled on the Skin

French Grill salmon recipe

Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it. This makes for quite a lunch or supper, particularly when you serve it with basic grilled leeks and a chilled Saumur- Champigny.

Read more »

  • « Go to Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Page 5
  • Page 6
  • Interim pages omitted …
  • Page 19
  • 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