Foreman and Wolf on Food and Wine on WYPR

Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.

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Some say the apple doesn't fall far from the tree. When it come to recipes, there's a little more to it. While there are many fruits of fall, there are two common standouts; apples and pears. Tony and Chef Wolf discuss all things apples and pears with recipes and wines to match. They also discuss more fall veggies including broccoli, cauliflower, and brussel spouts!

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This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge!

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Looking for new, healthy options this fall? Want healthy tips while still bringing out the flavors of Fall during this time of the year? Tony and Chef Wolf give us a few tips and recipes to incorporate healthy food into your meals this Fall. From pumpkins to cauliflower to kale and many more, the explore many ways to create healthy recipes this season.Chef also give her tips on spaghetti squash.

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Most of us have our go-to chicken, beef, and pork dishes, but how comfortable are you with wild game? There are many animal products that get less attention but offer fantastic flavors and wine-pairing possibilities. From quail to pheasant and boar to venison, Tony and Chef Cindy explore the world of wild game with plenty of recipes and pairings.

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Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more.

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Tony often says, "food and wine go together like music and dance". Few places embody that sentiment as naturally as France. Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective.

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As September brings us shorter days and cooler nights, Tony and Chef Cindy spend the hour talking about what they are looking forward to most from the fall harvest. They explore delicious recipes for mushrooms, chestnuts, peppers, and Cindy’s personal favorite – Apple Cider!

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This week Tony and Chef Cindy soak up the remaining sweet moments of summer with ideas for the last of your tomatoes and eggplants. Tony dishes out an introduction to British pub culture and malt whiskey.

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Where you choose to dine is typically based on many factors. Whether it's cost, food, service, location, staff, etc. Anything you experience at these places sets the tone and gives you the idea if you want to come back or not. Tony and Chef Wolf talk about everything dealing with evaluating and choosing restaurants. Plus, they throw in some personal experience stories. 

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