Seasoned

Seasoned

Por: Connecticut Public Radio
Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.
For more, visit ctpublic.org/seasoned
150 episodios disponibles

Latest episodes of the podcast Seasoned

Mostrando página 4 de 8

Dorie Greenspan on Julia Child, recipe tinkering, and why everyone should bake 21/04/2022
Amanda Hesser on the making of ‘The Essential New York Times Cookbook’ 14/04/2022
Joan Nathan on the Passover Seder's symbolic food, plus The Gefilteria, and Rein’s NY-Style Deli 07/04/2022
An egg-citing hour with egg experts from Flamig Farm and the Fresh Eggs Daily blog 31/03/2022
Michael Symon, plus a CT chef’s experience on the Ukrainian border, and Hartford’s Lauren Little 24/03/2022
Darina Allen makes us fall in love with the food of Ireland, plus Guinness’ rich history 17/03/2022
Scott Conant shares 'Peace, Love, and Pasta' and Dr. Uma Naidoo helps us explore the gut-brain connection 10/03/2022
A slice of New Haven pizza history: celebrating Sally’s, Pepe’s, and Modern with Colin Caplan 03/03/2022
Baking tips every bread lover ‘kneads’ from King Arthur Baking, Small State Provisions and Wave Hill Breads 24/02/2022
Exploring pasta making with chef Missy Robbins, and a local pasta shop where everyone belongs 17/02/2022
Exquisite milk makes exquisite chocolate, a new local vineyard + hot cocoa bombs (Rebroadcast) 09/02/2022
Michelle Tam of Nom Nom Paleo describes her flexible approach to paleo cooking 02/02/2022
‘The Date Night Cookbook’ authors Ned and Ariel Fulmer explore the power of food as a love language 28/01/2022
Chef Rocco DiSpirito and ‘Best Baker in America’ Adam Young reflect on early cooking influences and preview the Sun Wine & Food Fest 20/01/2022
The future of food tastes like plant-based proteins and cell-cultured meat 12/01/2022
"The Korean Vegan" Joanne Lee Molinaro embraces both her cultural cuisine and plant-based cooking 05/01/2022
Bubbles! Sparkling wines and cocktails to ring in the new year 31/12/2021
Baking, foraging, and more: A look back at our favorite episodes in 2021 23/12/2021
Gift ideas for the serious cooks and foodies on your list 15/12/2021
Bryant Terry and George McCalman discuss Black Food: Stories, Art & Recipes from Across the African Diaspora 09/12/2021
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