Food | Connecticut Public

Tagan Engel

Steven Raichlen’s ‘Beer Can Chicken’ and our favorite interviews

Robyn Doyon-Aitken

We’re talkin’ about beer-can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. Plus, the Seasoned team gathers to reflect on the show's four-year run.

Angel Rivers and Natalia Fierce perform during the finale of a Sea Queens drag and dinner show at The Port of Call in Mystic, Conn. The restaurant hosts the bi-weekly dinner and drag show.

Joe Buglewicz

Connecticut Public

Seasoned celebrates Pride

Robyn Doyon-Aitken

Seasoned is a radio show and podcast from Connecticut Public that explores our state’s seasonal ingredients and the passionate people who grow and cook our food.

Seasoned Recipes

Watermelon Agua Fresca

The reality of walking the beautiful streets of Mexico City on a summer day is … it gets very hot.

DJ BBQ Burger

This is the most DJ BBQy burger that DJ BBQ has ever cooked on a BBQ.

Giant Flag Cake

Every year on July Fourth, my sister Emily decorates a giant vanilla cake to look like the American flag.

Basic Beer-Can Chicken

The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends.

Tie-dye Berry Paletas

Most commonly, paletas are fruit-flavored with some kind of fruit or pulp inside.

Wild Mint Mojitos

When you sit back and drink a mojito, you’ll feel transported to a Caribbean island.

Grilled Artichokes

The high, dry heat of the grill brings out a vegetable’s natural sweetness.

Summer Panzanella Salad

This salad is best plated so you can scrape up a bit of that pillowy feta sauce with your vegetables.

Date Night Brownies

These chocolate and peanut butter brownies contain sugar-coated peanuts and are topped with salted pretzels.

Lobster Mushroom Rolls

Every restaurant has some version of lobster pasta, and lobster rolls are abundant.

Strawberry Knotweed Toaster Tarts

These strawberry knotweed tarts are a grown-up version of those fruit-flavored treats you popped in the toaster as a kid.

Basil-Fragrant Eggplant

It accents the aroma of Taiwanese basil while keeping the umami, spice, and tang.

Access all Seasoned recipes

Connecticut Garden Journal

Connecticut Garden Journal is a weekly program hosted by horticulturalist Charlie Nardozzi.

Thomas Gasienica

Getty

Connecticut Garden Journal: Edamame is buttery, delicious and easy to grow

Charlie Nardozzi

Ripe leaves of violet basil close-up. An herb bunch of aromatic basilic is an ingredient for pesto. Black low key still life. texture background organic nature plants

Yuliia Kokosha

Getty

Connecticut Garden Journal: ‘Genovese’ is one variety in a world of basil colors and flavors

Charlie Nardozzi

Food in the News

All Things We're Cooking from NPR - Your family recipes and the stories behind them

Miriam Armendariz Piccolo

Collage by NPR

She loved Mom's picadillo but never got the recipe. TikTok moved her to get creative

Wynne Davis

After her mother died, using tips from her aunts, Miriam Piccolo re-created a dish that tastes like home to her. Coming home from school to this meal meant that her mom had been thinking about her.

Kaitlyn Hennacy

Collage by NPR

These bamboo buns came from China with Grandma. First we forage, then we cook

Wynne Davis

Juanita MORE!

Collage by NPR

Grandmother Petra's love is baked into this Mexican bread pudding recipe

Wynne Davis

The Splendid Table

Hosted by award-winning food journalist Francis Lam, The Splendid Table is public radio's culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone.

784: All American Summer with Stacey Mei Yan Fong, Jamie Loftus, and Bricia Lopez

This week we have everything you need for summer. First up, it’s Stacey Mei Yan Fong with her new book, 50 Pies, 50 States. Stacey decided to commemorate all 50 states in the most American way she could imagine-through their pies! Everything from fruity to savory to salty pies, and she left us with her take on the Minnesota state pie, a Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping. Then we talk to comedian and writer Jamie Loftus about her cross-country hot dog adventure. She takes a deep dive into its culture and history and ranks her top three hotdogs nationwide. Her latest book is Raw Dog: The Naked Truth About Hotdogs. Then, we head to an asada, a Mexican-American cookout, with Bricia Lopez. She talks about the must-haves for your bbq party this summer, from salsa spreads to beer cocktails and her favorite cuts of meat to grill. She leaves us her recipe for Citrus and Oregano Pollo Asado. Her latest book is Asada: The Art of Mexican- Style Grilling.Broadcast dates for this episode:July 21, 2023 (originally aired)July 26, 2024 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
807: Off the Beaten Path – Exploring Southern France with authors Steve Hoffman and Rebekah Peppler

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we talk about life and food in Southern France. First, we sit down with Steve Hoffman to talk about his latest memoir, A Season for That, about his journey from Minnesota to the South of France with his entire family to live a romanticized French life. It turned out to be a complete culinary and culture shock that ended up inspiring his appreciation for the local food culture and its winemaking traditions. Steve Hoffman's latest book is A Season for That: Lost and Found in the Other Southern France. Then, we talk with author Rebekah Peppler about her connection to the South of France and its Provencal cuisine, which is the inspiration for her cookbook, Le Sud: Recipes from Provence-Alpes-Côte d'Azur. She walks us through Provencal dishes from tapenades to bouillabaisse, and she leaves us with her recipe for Mussels in Aioli. Broadcast dates for this episode:July 19, 2024 (originally aired)