PODCAST · arts
The 60-Second Food Schmooze
by Connecticut Public Radio
Each weekday at 3:00 pm on WNPR radio, Faith serves up a tasty "60-Second Food Schmooze" with hot tips, recommendations, recipes and more.
Episodes
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How to Sweeten Fresh or Frozen Cherries
Here they come —the first fresh cherries of the season. Here’s how to sweeten them to make a dessert. Use frozen or fresh pitted cherries. Place 4 cups of cherries in a saucepan and cook on medium, covered, for 15 minutes, and stir the cherries often. In a bowl, mix together a cup of sugar and a...
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How to Doctor Boxed Brownies
Thinking outside the box, here’s a delicious, simple way to doctor boxed brownie mix. When the instructions say to add water, skip that and swap in cool brewed coffee instead. Throw in some extra chocolate chips and sprinkle a little sea salt on top before the pan goes into the oven. Photo:...
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Faith’s Garlic Butter Roast Chicken
Garlic butter roast chicken is the dish my friends request most often. Melt 5 tablespoons of butter in a saucepan with 5 minced garlic cloves. Dry the outside of a whole cleaned small chicken with paper towels so it gets oven-crispy. Baste the chicken with garlic butter. Stuff the cavity with a...
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Quick Overnight Preserved Lemons
When Mark Bittman figured out quick preserved lemons, it spread like wildfire. My turn! Take two organic thin-skinned Meyer lemons. Finely dice them, removing seeds. Put them in a lidded jar with 1 tablespoon of sugar, and 1/2 tablespoon of sea salt. Close, shake, and put the jar in the fridge...
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Faith’s Easy Veggie Quesadilla Is Dinner
Busy night? Make my broccoli, cheese and olive quesadilla in minutes. Zap frozen broccoli in the microwave, and squeeze the water out of it with the back of a large spoon. Place a small scoop of broccoli on one half of a round corn or whole wheat tortilla. Sprinkle cheddar or feta on top of the...
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Crescent Roll Chocolate Pretzel Bites
Here’s the best grownup and kid dessert on the planet…chocolate-filled biscuit dough roll-ups. Unwrap a package of refrigerated Crescent rolls. Smear every triangle with chocolate sauce and sprinkle on crumbled salty pretzel sticks. Roll ‘em up and bake according to package directions. So fun and...
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Faith’s Stovetop Cherry Tomatoes in Butter and Olive Oil
Cooking cherry tomatoes in butter and olive oil is so quick and easy, and the warm blistered beauties make a fantastic side-dish with anything. Melt 2 tablespoons of butter and 1/8th of a cup of olive oil in a heavy skillet on low. Add 3 pints of rinsed whole cherry tomatoes to the pan, crank the...
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Faith’s Buffalo Chicken Crescent Biscuit Roll-Ups
I call this the disappearing appetizer…Buffalo Chicken Crescent Biscuit Roll-Ups. In a bowl, mix together finely diced rotisserie chicken meat, Frank’s Hot Sauce, a little melted butter, and a sprinkle of crumbled blue cheese. Unroll the tube of Crescent roll triangles. Smear on some of the…
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Easiest 3-Ingredient Tomato Sauce
Want to make a delicious red sauce with just three ingredients? Toss a chopped onion into a saucepan with a can of chopped tomatoes and a combination of olive oil and butter. Simmer it on low for 45 minutes. It’s fantastic. (Thank you Food 52, for the inspiration.) I put my sauce on rice, but you...
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Faith’s Easy White Bean Pesto Dip
Healthy dips make good sense, as long as they’re really delicious with chips or veggies. Here’s one I love: White Bean Pesto Dip with Preserved Lemons. Drain and rinse two cans of white beans. Whip until creamy in a food processor. Stir in some store-bought pesto to taste and 1 tablespoon of…
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Calorie-Friendly Meals in January
So what do Americans love to eat in January? Let’s brain-storm. Saveur magazine says rum-soaked broiled grapefruit. (That must be for retired people.) In the U.K., one popular site says Leek and Gruyere Gratin, which sounds delicious. And since I want it to be calorie-sensible on weeknights, I’m...
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Easy Crispy Duck Breast
Here’s how to make a lower-fat and crispy duck breast the easy way. Use a sharp knife to score the duck breast skin in a cross-hatch pattern, trying not to slice the meat underneath. Cook the breast skin-side down in a cast iron skillet on medium heat, until the fat has melted off and the skin…
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Grate Dried Orange Peels Over Beef Stew, Tea and More
Save those orange rinds. There’s a thing that people do in the south of France, and I love it. When you peel an orange, save that peel and tie it to a little string and hang it over your kitchen sink. Let the peel dry out until it’s brittle, and then grate it. Grate it over a beef stew, into a…
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Bacon, Tomato & Cheese Egg Muffins
Want everyone in the house to look forward to breakfast? Make easy Bacon, Tomato and Cheese Egg Muffins. In a large measuring cup beat together 6 eggs, 1/4 cup of crisp chopped bacon, 1/4 cup of shredded cheddar cheese, a dash of garlic powder, and diced tomatoes. Hit a 6-cup muffin tin with...
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Crispy Panko-Crusted Salmon
A juicy piece of baked salmon with crispy browned Panko breadcrumbs on top. Heat the oven to 425°. Brown Panko crumbs, constantly stirring, in a dry skillet. Coat the fillets with a mixture of Dijon mustard and olive oil. Press the browned crumbs on top of the mustard so they stick. Bake them for...
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Faith’s Meatloaf Wrapped in Puff Pastry
Picture this…a meatloaf wrapped in buttery puff pastry. Make your favorite meatloaf, put down a sheet of supermarket puff pastry, place the meatloaf in the center, and wrap it like it’s a gift package. Brush it with melted butter and bake it at 350 degrees for 30 minutes, wrapped in foil, and...
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Dreamy, Easy Melted Ice Cream French Toast
What a great way to wake everybody up the morning after any holiday. Make melted ice cream French toast. I like egg-rich Häagen-Dazs® vanilla. Melt a pint in a saucepan over the lowest heat, but no boiling. Heat a non-stick skillet on medium. Dip your favorite bread slices into the melted ice...
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Big Crispy Potato Latkes Topped with Fried Eggs
How about dazzling your morning guests with plate-sized crispy potato latkes, each topped with two fried eggs! Google any latke recipe (or use this one we like). You’ll need shredded potatoes, diced onion, baking powder, and an egg. When it’s all in the bowl, as instructed, you cover the entire...
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Crazy Good Crepes as a Main Meal
Savory crepes are coming, starting now. I saw the Italian master Nicola Savino make crepes on my recent food and wine tour through Puglia. Think pancakes only thinner. All you need is corn flour, milk, eggs, and cornstarch. Pour a thin layer of batter across an entire skillet. When it’s flipped…
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Crisp Your Food in a Waffle Iron
One of my new favorite things to do? Use my waffle iron to make food crispy, a texture I adore. Picture those cinnamon buns in a tube at the supermarket—put them in your waffle iron. Omelettes get crazy crispy in the waffle iron, so do grated potatoes, and leftover mashed potatoes are phenomenal....
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This Fall Negroni Is Great!
If you’ve never tried a Negroni, you must try this one, the perfect autumn cocktail. One ounce of dry gin. One ounce of sweet vermouth. One ounce of Campari. Stir it with some ice until it has a chill and then serve it in a low glass on the rocks. It’s the perfect cocktail to have when your…
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This 5-Ingredient Dinner Is a Winner
Ground beef, green olives, garlic and onions served over fork-mashed red potatoes. Just five ingredients and you’re in comfort heaven. While my red potatoes are boiling, I sauté a diced onion and a few cloves of diced garlic in a little olive oil for a few minutes, then add the ground meat,...
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Faith’s Simple Coconut-Lime Rice
I love Melissa Clark of The New York Times. She inspired me to create an easy homemade coconut-lime rice that goes with almost anything. All you do is pour a small can of coconut milk into a large measuring cup. Add enough water to reach 2 cups, along with a cup of rinsed white rice and a dash of...
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Calorie-Friendly Lemon-Pepper Grilled Shrimp
Lemon zest and fresh lemon juice on shrimp…it’s the best and calorie-friendly for lunch or dinner. Cookbook author Ellie Krieger introduced me to this simple preparation. While your grill is heating up, toss some fresh peeled shrimp in a bowl with olive oil, salt and pepper, and a little grated...
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You Can’t Beat Fresh Local Potatoes
Try this and you’ll probably say, I’ve never tasted potatoes before. Now’s the time to go to a farmer’s market and buy just picked locally grown potatoes. They’re so delicious. I love Jacque Pepin’s recipe from Fast Food My Way. Peel and cube a few fresh potatoes. Rinse and drain them. Heat up…
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How About Some Lime-Scallion Butter for Fresh Corn
How about some lime scallion butter for fresh corn or whatever meat you’re serving? It’s easy and sooo good. In a food processor mix a half stick of softened butter with grated lime zest and a diced scallion. Scoop it into a bowl and use a little on your grilled steak, burgers, chicken or pork.…
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Nacho Potato Packets on the Grill
Love loaded nachos? You can load potato packets on the grill, and they’re ridiculously good. Use heavy duty foil to double wrap packets of thinly sliced potatoes, onions, crispy bacon, and cheddar or pepper jack cheese. Place the packets on the grill and turn them every 15 minutes for an hour. As...
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Faith’s Grilled Salmon BLT
Grilled salmon is great, but a grilled salmon BLT is fantastic. I love these sandwiches on sourdough bread but you could use hamburger buns, too. After grilling your salmon steaks and putting them on the buns, add mayo or a remoulade sauce, fresh basil, tomatoes, and lots and lots of crispy bacon...
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Simple Summer Linguine with Garlic Oil and Shrimp
Light summer pastas with garlic oil are wildly delicious and satisfying. While linguine is cooking in a salted pot of boiling water, sauté two or three tablespoons of fresh minced garlic in a half-cup of oil, stirring, until the garlic becomes golden, but don’t let it turn dark and bitter. Add…
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Fresh Grilled Tomato Pie
Grilled Tomato Pie: It’s easy and luscious. Bake a pre-made store-bought pie shell, and while it cooks, cut local tomatoes in half across the equator and grill them about 5 minutes per side. When they’re nicely browned, chop them up and put them in a bowl with salt and pepper and diced garlic,...
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Arepas Are Instant Gluten-Free Pizza Crust
Mexican Arepas are the thicker version of corn tortillas and great for gluten-free pizza crust. I toast my all-corn Arepas, topped with grated Parmesan, in a toaster oven, sometimes adding fresh slices of tomato or anything that sounds good. Cut them into six slices and serve them as appetizers,...
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Cast Iron Skillet Chocolate-Coconut S’mores
What’s a summer without creative s’mores, even without a campfire. All you need is a 6-inch cast iron skillet to make my version of s’mores dip. Throw a bag of semi-sweet or dark chocolate chips into the skillet. Sprinkle on some unsweetened coconut. Top that edge to edge with marshmallows and…
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Grill Fish by the Water
Make this fish on your backyard grill or, as I do, right on the beach. I love to make swordfish, snapper, shrimp, or halibut by placing the fish in a large piece of aluminum foil I can close. On top of the fish I toss in a half stick of butter, a splash of white wine, a few marinated artichokes...
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Instant Preserved Lemons
Justin Chapple of Food & Wine magazine taught me how to make speedy Preserved Lemons. In his book Just Cook It!, Justin says cut 4 Meyer lemons into 6 wedges. Put them in a saucepan with 3 tablespoons of Kosher salt and 2 cups of water. Bring them to a boil over high heat, then simmer on medium...
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Make Grilled Meats Luscious with Gorgonzola Butter
A small scoop of homemade Gorgonzola butter on your grilled burgers, steak or chicken and you’ll be in food heaven. Plan on one teaspoon per person. Mix together a softened stick of unsalted butter with a package of crumbled Gorgonzola cheese. And when the meat is just off the grill, add one...
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Faith’s Empty Fridge Canned Tuna Pasta
If you’re stranded food-wise, try my speedy canned tuna pasta salad. I always keep dried pasta and canned oil packed tuna on the shelf. If my fridge is nearly empty, I cook up some pasta, add a can of oil packed tuna, freshly grated Parmesan or Feta cheese and a squeeze of fresh lemon juice with…
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3-Ingredient Dry Rub For Beef, Chicken, Pork
Grilling season is starting so I invite you to try a great low-calorie dry rub made with just three ingredients. All you do is mix together 1/4 cup each of garlic salt, hot smoked paprika and light brown sugar. Marinate the chicken, pork, beef or vegetables in this mixture for an hour in a…
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Dump the Salt!
We’ve been researching some interesting ways to cut back on salt. Foods are loaded with crazy amounts of salt to make us crave it, but it’s hurting our health. Consumer Reports says a great red pasta sauce substitute is grated lemon zest, basil and chives instead of sodium-blasted store-bought...
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Crispy Fried Shallots Make a Delicious Topping
There isn’t a dish I can think of (except cereal) that won’t be made crazy-delicious by being topped with a sprinkling of crispy shallots. David Tanis (author of Market Cooking) says to put a cup of vegetable oil in a pan with 3 shallots, sliced thin. Cook them on medium heat, stirring and…
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Make Your Own Cumin Salt, Or Any Flavored Salt
Here’s a chef’s secret that you can use at home. Professional chefs keep homemade flavored salt by the stove and use it to spark up everything. Here’s how to make your own cumin salt, though you can make other flavored salts too, including coriander and fennel salt. Pour some cumin seeds from…
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Balsamic Butter For Steaks & Burgers
All you need is one pat of Balsamic butter to make your steak or burger swoon-worthy. Let a half stick of butter soften to room temperature in a bowl, then use a fork to mix in salt, pepper, and a tablespoon each of balsamic vinegar and diced shallots. Cover and refrigerate or freeze it until you...
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Buffalo Quinoa & Ground Chicken Meatballs
I like quinoa as a higher protein power carb. Buy a pound of ground chicken and mix it with a half-cup of cooked quinoa, an egg, minced garlic, a couple of glugs of Frank’s hot sauce, and grated Parmesan cheese. Form the mixture into little meatballs and fry them in a little olive oil until they...
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Asparagus with Walnuts & Goat Cheese
Two quick and easy additions will turn your fresh roasted asparagus into something amazing. Drizzle fresh asparagus with olive oil and roast the spears in a 400-degree oven for 20 minutes, until they’re tender. Crumble goat cheese and chopped toasted walnuts on top of each serving. It’s absurdly...
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Crispy Prosciutto-Wrapped Asparagus
It’s spring asparagus season. I love to toss locally grown asparagus in some olive oil on a sheet pan and then wrap each spear in a thin slice of prosciutto. Lay the spears out on the pan, not touching each other, and broil them about six inches from the heat element. Three minutes on one side,...
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Make Delicious Low-Fat Yogurt Cheese
I make my own heart-healthy yogurt cheese, and you can, too. It’s tangy, spreadable and delicious, like a soft goat-cheese, but without the sodium and high fat. At the end I drizzle it with good olive oil and sprinkle on fresh herbs. I bought a Cuispro Donvier yogurt maker, a small white box with…
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Super-Fast English Muffin Pizzas
I love my “Home Alone” food, thrown together finger-snap fast. My favorite lately… English Muffin Pizzas. Split an English muffin, regular or gluten-free, and toast them in a toaster. Then cover each half with your favorite grated cheese. (I love cheddar, parmigiano or crumbled feta.) Run the...
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English Muffin S’mores
Want to bring out the kid in everybody? Watch your guests light up when you serve them delicious homemade English Muffin S’mores for dessert. Preheat the oven to 400°F. Place split English muffins on a sheet pan. Sprinkle on your favorite chocolate chips and miniature marshmallows. Pop the pan…
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How to Make Crispy French Toast
French toast is fantastic all by itself, but I say we can make it even better. It’s simple to make crispy-crackly French toast. It’s the usual drill with sliced bread dipped in milk, egg, vanilla, whatever you like. But now the crazy-great texture tricks come into play. After you’ve soaked your...
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Fast, Homemade Chicken Soup
Stock is the key to fantastic chicken soup, so I have a quick trick for you. To make a super-fast soup with hearty flavor, buy two containers of supermarket chicken broth but be sure it’s low sodium. Add that to a pot with chicken bones from your last meal, some diced up carrots and a few cloves…
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Delicious, Fast Baked Stuffed Sweet Potatoes For a Weeknight Dinner
Sweet potatoes, pecans, and shredded chicken! That’s all you need to toss together a quick or anytime meal that makes everybody happy. Just bake the sweet potatoes in the oven or microwave. When they’re done, cut them in half, scoop out the cooked sweet potato into a bowl, add shredded…
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Frequently Asked Questions
How many episodes does The 60-Second Food Schmooze have?
The 60-Second Food Schmooze currently has 139 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is The 60-Second Food Schmooze about?
Each weekday at 3:00 pm on WNPR radio, Faith serves up a tasty "60-Second Food Schmooze" with hot tips, recommendations, recipes and more.
How often does The 60-Second Food Schmooze release new episodes?
The 60-Second Food Schmooze publishes regularly with 139 episodes available. Check the episode list for the typical release schedule.
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You can listen to The 60-Second Food Schmooze on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts The 60-Second Food Schmooze?
The 60-Second Food Schmooze is created and hosted by Connecticut Public Radio.
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