Podcast appearances and mentions of lucinda scala quinn

WATCH THE EPISODE HEREHighlights & “Must-Listen” Moments* 0:00 — Amy's food week: New iPad, spinach artichoke dip, and a Portland, Maine eating trip: Amy's rocking a new-to-her iPad Pro with a suspiciously flattering built-in filter she has no intention of turning off. David (bravely) compliments her on how great she's been looking. Amy's her son Ollie is a high school senior, and Scott made her a video of his first 18 years for Mother's Day that had her in tears in a quarter of a second.* On the food front: a spinach artichoke dip brought to a friend's house for the (heartbreaking) Celtics playoff loss, brownies for a school play rehearsal from a beloved Betty Crocker Cookbook for Kids circa 1980–81 (butter + unsweetened chocolate, double boiler, no shortcuts), and a strawberry ricotta cannoli tart with a press-in shortbread crust that she's calling her summer go-to.* 3:37 — Portland, Maine: Amy's restaurant report: Ladyfish — a six-month residency pop-up from Jordan Rubin (Mr. Tuna) and New York chef Christine Lau — serving strikingly fresh seafood and a vermouth program Amy says will define her summer (”vermouth and soda with a squeeze of lemon”). Leeward: the restaurant where even the salad makes you want to fall out of your chair. Bread & Friends for breakfast. ZuBakery, a James Beard Award winner. The density of great restaurants in Portland remains unmatched.* 8:27 — David's food week: A Swiss chard and leek tart, blueberry crumble, Amatriciana, and vinegar-glossed chicken: David attempted to wake at 7:30 and cook a tart, a crumble, prep a podcast, shower, make reservations to Greece (September!), and book doctor's appointments — all before noon. ADHD-addled but determined. The tart: Swiss chard, leeks, and goat cheese in an herb crust with chopped rosemary and thyme, custard of cream and eggs and nutmeg, pre-baked, gorgeous. Served alongside the blueberry crumble from his website for French friends visiting from Roxbury, Connecticut. He also made Amatriciana again (guanciale, San Marzano tomatoes, red pepper flakes) and, for the first time since its publication, Lucinda Scala Quinn's vinegar-glossed chicken from Mad Hungry — thighs started in a cold skillet, rendered low and slow, finished with a full cup of red wine vinegar, rosemary, and garlic until it becomes a syrupy glaze. Verdict: extraordinary. Next time, a touch of honey.* 9:28 — Introducing Fresh by Lisa Steele: Lisa Steele is a Maine-based backyard farmer, seasonal cook, and author of the Fresh Eggs Daily Cookbook. She raises chickens, ducks, and geese on a rural farm and brings her Scandinavian heritage and New England roots to everything she makes. Her second cookbook, In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients, just came out.She also hosted two seasons of Welcome to My Farm on American Public Television/PBS. Yankee Magazine featured the book in its March/April issue — thanks, Amy!* 10:49 — The family chicken legacy: Lisa grew up in central Massachusetts, where her grandparents ran a full commercial two-story, two-wing chicken barn. She was in 4-H and has been around chickens for most of her life. David's husband remains unmoved after 30 years of lobbying — until Lisa offers the decisive argument: “There are many other potential husbands out there.” (Shouted into the kitchen. Received without comment.)* 13:30 — The quality of grocery store eggs, and what backyard eggs actually taste like: Lisa makes the case that the backyard chicken movement pressured commercial egg producers to raise their standards — fresher eggs, brighter yolks, more variety. And yes, you can manipulate yolk color by adding carotenoid-rich foods (leafy greens, paprika, marigold, alfalfa, xanthophyll) to feed. But nothing compares to an egg collected from your coop and baked with that same morning.* 16:50 — Why In Season is not a farm-to-table book (even though it kind of is): Lisa wanted to write another egg cookbook. Her agent said sequels don't sell. Harper Collins bought “farm-to-table” immediately. Lisa hated the phrase, negotiated a full chapter on eggs, and eventually came around — because the seasonal structure actually forced her to write more versatile recipes. She even discovered she likes salads now, provided there are blackberries and feta on them. The words “farm to table” do not appear in the book.* 18:32 — The structure of the book — seasonal within categories: Chapters are organized by type (soups, salads, etc.), but within each chapter, recipes are sorted seasonally. So you're not just looking for soup — you're looking for a soup that belongs to this time of year. One Goodreads reviewer complained that what's in season in Maine isn't what's in season everywhere. Lisa's response: fair point, but she wrote it universally, not for Maine specifically — because if she had, there would be no spring chapter.* 19:44 — Lisa's garden (and its honest current state): In Virginia, Lisa had a huge horse-pasture garden fertilized with manure — cucumbers, squash, pumpkins, everything thriving. In Maine, she took the Master Gardener program and learned that the very long summer days compensate for the short frost-free season (roughly 100 days). She's grown sweet potatoes, watermelon, and corn. Today? A dedicated garlic bed, herb planters on the deck, and whatever tomato plant a friend hands her. She's at peace with this.* 22:14 — Amy's garden confession: Three blocks from the Boston city line, Amy has a small four-by-four raised bed. Last year she gave up on vegetables and grew flowers instead. This year: herbs. Lisa approves — fresh tarragon and dill are genuinely hard to source locally, and herbs are where home growing makes the most impact (looking at you, tomatoes).* 25:15 — Sweet deviled eggs — Black Forest and Piña Colada: The book has a chapter on sweet deviled eggs. The Black Forest deviled eggs came from a failed blueberry cheesecake deviled egg attempt (the yolk turned gray — a dead end). Lisa pivoted to chocolate and landed on something that tastes almost like chocolate pudding in an egg white. The Piña Colada version features coconut on top. If you serve enough margaritas alongside them, no one will even notice the eggs.* 27:05 — The case for steaming eggs (and against boiling them): David and Lisa are both committed steamers. The method: an inch or two of water in a pot, a bamboo steamer/colander/mesh strainer, add eggs once steam is coming through, cover, same timing as boiling (10–12 minutes for hard-cooked), then straight into ice water. Benefits over boiling: eggs peel perfectly every time (even fresh eggs), no cracking from bouncing in boiling water, no gray-green ring around the yolk (steaming is gentler heat), and that hot-to-cold shock does something sciencey that makes the shell release cleanly. No baking soda, no holes poked, no counter-popping required. David calls the pocked, dimpled result of boiled eggs “egg acne.” He has been cured for twelve years.* 33:38 — How to make creamy scrambled eggs: Fresh eggs only — they have enough moisture that you don't need to add milk or water. Whisk really well (air = creaminess). Butter in a pan over low heat. Pour in, move for large curds or stir more for small. The key: take them off before they look done. They should still be wet and glossy. The enemy is overcooking, which leads to dry, weepy eggs with liquid seeping around the edges of the plate.* 35:24 — Poaching eggs in things other than water: Starting with the basic whirlpool technique, Lisa began asking: why are we limiting ourselves to water? The book includes eggs poached in maple syrup (served over buttered toast, it reads like a deconstructed pancake), beer, wine, and butter beer. The Avgolemono poached eggs — borrowing from the classic Greek egg-and-lemon soup — bring citrus brightness without extra salt or seasonings.* 37:31 — Scandinavian heritage in the book: Lisa's grandparents emigrated from Finland to International Falls, Minnesota (cold and snowy, just like home, which they quickly reconsidered) before landing on Cape Cod and then Central Massachusetts. Lisa spent a year in Finland in sixth grade while her father completed his doctorate. The cookbook includes a Finnish Creamed Rice with Cranberry Soup — something between rice pudding and a floating island — with a thick cranberry sauce (standing in for Finland's lingonberries) and whipped cream, re-created from memory of a great-aunt's version because there was no recipe to inherit.* 40:30 — Maple brown sugar pot de crème with bourbon whipped cream and bacon bits: Maine means maple. Lisa tried variations on crème brûlée for years and kept finding that it's too pure a dessert to mess with (she even objects to restaurant versions served with cookies and berries alongside — “it should just be it”). She pivoted to pot de crème, which is more forgiving and invites variations.* The maple-bacon version is spectacular. David makes his own espresso maple bacon — cured five days with maple and espresso powder, then smoked — which he describes as “breakfast in a bite.”* 42:22 — The Burnt Basque Cheesecake: Lisa included it before it went truly viral, when she felt it was still something most people hadn't heard of. The appeal: no crust, much more forgiving than traditional cheesecake, deeply flavorful from the caramelization. (David makes a pomegranate molasses version.) The challenge of cookbook timing: you write a recipe thinking it's a discovery, and by the time the book comes out two years later, it's everywhere — or in some cases, something you created for a TV episode goes viral and you can never quite prove it.* 43:45 — The flight of jammy eggs went viral — and Lisa was doing it first: Lisa featured a row of varied jammy eggs on a wooden board as part of an episode of Welcome to My Farm before it exploded on social media. She was not happy when it happened. “I was cringing inside.” The cookbook timing problem strikes again — you turn in your manuscript over a year before publication, and the world moves fast.* 44:52 — How to actually start keeping backyard chickens: Go to a feed store, get baby chicks, bring them home in a box. For six to eight weeks, keep them in a plastic tote with a heat lamp, food, and water. Once they're big enough and it's warm enough outside: a small coop (doghouse-sized works for five or six chickens), close to the house, predator-proofed. Wait five to six months. Fresh eggs. No new husband required.* 45:13 — Goodbye, Lisa: She's at Fresh Eggs Daily across all social platforms. In Season is out now.Recipes Mentioned* Spinach Artichoke Dip (Amy's, for the Celtics wake)* Betty Crocker Cookbook for Kids Brownies (butter + unsweetened chocolate, double boiler — Amy will post this recipe)* Strawberry Ricotta Cannoli Tart (press-in shortbread crust, ricotta filling, fresh strawberries and raspberries)* Swiss Chard, Leek, and Goat Cheese Tart in an Herb Crust (with rosemary, thyme, and a cream-egg-nutmeg custard)* Blueberry Crumble* Bucatini all'Amatriciana (guanciale, San Marzano tomatoes, red pepper flakes)* Vinegar-Glossed Chicken (from Mad Hungry by Lucinda Scala Quinn)* Black Forest Deviled Eggs (chocolate yolk filling, from In Season)* Piña Colada Deviled Eggs (coconut-topped, from In Season)* Steamed Hard-Cooked Eggs (Lisa's method — bamboo steamer, ice water bath)* Scrambled Eggs (fresh eggs, butter, low heat, pulled early while still glossy)* Maple Syrup Poached Eggs (on buttered toast)* Avgolemono Poached Eggs (from In Season)* Finnish Rice Porridge with Cranberry Sauce and Whipped Cream (from In Season)* Maple Brown Sugar Pot de Crème with Bourbon Whipped Cream and Bacon (from In Season)* Burnt Basque Cheesecake (from In Season)* David's Pomegranate Molasses Basque Cheesecake* David's Espresso Maple Bacon (homemade, five-day cure, smoked)Books and Publications* In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients by Lisa Steele — out now* Fresh Eggs Daily Cookbook by Lisa Steele — her first cookbook* Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn — source of the vinegar-glossed chicken* Pimento Cheese: The Southern Spread by Rebecca Lang — mentioned in passingWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Lisa Steele* Blog | Instagram | YouTube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the live, and a tech hiccup: We start strong (one minute early!) before Amy promptly drops off the call. Welcome to live television, folks.* 2:22 — Big announcement — we're moving to Wednesdays at noon ET: David (Fatty Daddy) is almost 66 and exhausted by late-night shows. Starting next week, Talking with My Mouth Full goes live every Wednesday at 12 noon Eastern. West Coasters, that's 9 a.m. Europeans, we see you, too.* 6:20 — Amy's sourdough report: The Miche: Amy's been baking her way through the King Arthur Big Book of Bread, and this week's loaf was a miche — a classic French whole-grain sourdough, deeply tangy, chewy, and wonderfully moisture-retaining. Her starter is named Lazarus (given to her by a pastry chef at The Alna Store in Maine), and the name fits.* 10:28 — David's food week: Lasagna Bianca and the Coca-Cola Brisket Aftermath: David finally had all the right cheeses (ordered from Caputo's) for his five-cheese lasagna bianca, with handmade noodles rolled to setting 6 or 7 — so thin you can see through them. (Marcella Hazan once wrote him to say that's exactly how it should be done.) He also confesses to eating an entire five-pound Coca-Cola brisket over the course of several days. No regrets.* 10:45 — The L. Reuteri Yogurt Rabbit Hole: Amy has gotten into making homemade yogurt using Lactobacillus reuteri, a culture promoted by Dr. William Davis (Wheat Belly) for its alleged gut-health and serotonin-boosting effects. The evidence: her sister-in-law went from tightly wound to noticeably chill. It's made with half-and-half and is genuinely delicious. Amy's verdict: she may have a delightful personality again.* 15:30 — ADHD confessions: David opens up about struggling to function without The One around — 269 unpublished posts sitting in his website backend, four photos from a shoot last June never uploaded, six holiday videos still in draft. Amy relates: She says she's somewhere on the spectrum, and got into a fight with Scott when she started raking leaves at 1 p.m. for a 2 p.m. departure. (She was ready by 2:05, for the record.) Audience members chimed in to share their own experiences.* 22:10 — Books We Love: Morning Baker by Roxana Jullapat: David shares his excitement about this upcoming baking book (drops April 7th), packed with gorgeous recipes from the author of Mother Grains. Donuts, French toast, and beautiful photography — this one earned a “must have the physical copy.”* 24:46 — Amy's Pick: A Kitchen on Goose Cove by Devin Finigan: Amy recommends this forthcoming cookbook from the chef of Aragosta restaurant in Maine, arriving later in April. The restaurant sits at the edge of an enchanted-forest cove overlooking the bay — and the food is just as stunning.* 27:18 — Amy's current read: Le Road Trip by Vivian Swift: A beautifully illustrated chronicle of a honeymoon road trip through France, with sections on Bordeaux's food and wine scene. Swift is an illustrator and writer, and Amy is captivated by the humanity of the hand-drawn work — especially in an AI-saturated moment.* 29:56 — Dorie's Anytime Cakes and the illustrated cookbook debate: David and Amy discuss the reactions to Dorie's latest book, which uses a photorealistic illustration style. Beautiful graphic design, but some readers found it less effective than photographs. The conversation leads to a broader point: in the age of AI perfection, people are gravitating toward the human, the imperfect, the messy, and real.* 33:20 — Product Spotlight: The Rose Levy Beranbaum Reduction Spatula: David finally retrieved it from the kitchen. It's a ThermoWorks product from her Signature Series — a long spatula with raised measurement markings so you can track a sauce as it reduces right in the pan, no pouring into a measuring cup required. You can also use it to check viscosity. David has been trying to show it on the show for three weeks. Worth every penny.* 35:46 — Also worth having: Lucinda Scala Quinn's Spurtles: Amy sings the praises of her spurtles — a cross between a spoon and a spatula, available in solid and slotted versions. Great for flipping pancakes, stirring risotto, and pretty much everything else. A quiet classic.* 37:09 — Food News: The 100-Year Oyster Promise Fulfilled: Wintzell's Oyster House in Mobile, Alabama, had a long-standing promotion: free oysters to any man 80 years old, accompanied by his father. In early 2026, 99-year-old James Rush finally walked in with his 80-year-old son Jimmy to claim it. This is the first time in nearly 100 years the promotion has been fulfilled.* 39:13 — The World's Best Cheese: The World Championship Cheese Contest recently crowned the Beemster Royaal Grand Cru — a 12-month-aged Gouda made by a cheesemaker with a Royal Warrant from the Netherlands — as best in show. The cows graze on seagrass near the ocean; the resulting milk delivers butterscotch and toasted almond notes. It is available at specialty cheese shops in the U.S.* 41:03 — Amy's personal favorite: Abbaye de Belloc: A butterscotch-nutty, alpine-style cheese from the Pyrénées in the Comté family, made by affineur Mons and sold at Formaggio Kitchen in Cambridge (which has an in-store aging cave and an online shop).* 43:07 — A love letter to Queijo Serra da Estrela: David raves about Portugal's greatest cheese — an oozy, thistle-rennet sheep's milk cheese from the Serra da Estrela mountains. He recalls a peak life moment at Quinta do Crasto in the Douro, when a nearly empty wheel arrived at the table, spaghetti swirled in the gooey inside with just black pepper. Nearly impossible to find properly aged in the U.S.* 48:35 — So long, and see you Wednesday at noon: Thank you for joining us. The Prosecco is gone, Amy is laughing, and we'll see you next Wednesday at 12 noon Eastern.Products We Love* Rose Levy Beranbaum's Reduction Spatula (ThermoWorks Signature Series) — A long spatula with raised measurement markings for tracking sauce reductions right in the pan. Also useful for checking viscosity. An absolute game-changer for anyone who reduces stocks, sauces, or caramels.* Lucinda Scala Quinn's Spurtles — A cross between a spoon and a spatula, available in solid and slotted versions. Great for stirring, flipping, and doing basically everything at the stove.Books and Publications* Morning Baker by Roxana Jullapat — A baking book dropping April 7th, from the author of Mother Grains* A Kitchen on Goose Cove by Devin Finigan — From the chef of Aragosta restaurant in Maine; coming May 19, 2026.* Le Road Trip by Vivian Swift — Illustrated travel memoir covering a honeymoon journey through France* Dorie's Anytime Cakes by Dorie Greenspan — Out now; photo-realistic illustration style sparked a lively debate* Wheat Belly by Dr. William Davis — The classic tome on eliminating wheat from your diet and whyRecipes* Sourdough Miche (French whole-grain sourdough)* Porridge Bread* L. Reuteri Yogurt (made with half-and-half)* Lasagna Bianca with Five Cheeses (with handmade pasta)* Coca-Cola Brisket* Pastéis de Nata (Portuguese Custard Tarts)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Leite's Culinaria | Instagram | Pinterest | Facebook | YouTubeChow,David This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

NBC News medical contributor Dr. Natalie Azar walks through how to stay protected from some of summer's biggest stressors, including bug bites and heat exhaustion. Also, the story behind a woman who took her childhood love of soggy cereal and turned it into a booming business. Plus, Peter Dager stops by to talk about starring alongside Owen Wilson in his first role in a TV series, ‘Stick.' And, cookbook author Lucinda Scala Quinn shares a delicious mini meatball sandwich recipe.

In MOTHER SAUCE: Italian American Family Recipes and the Story of the Women  Who Created Them. Lucinda Scala Quinn,  author of the bestselling Mad Hungry series, shares 100 classic family-style Italian recipes in honor of the Italian immigrant grandmothers, mothers, and daughters who created them. 

In MOTHER SAUCE: Italian American Family Recipes and the Story of the Women  Who Created Them. Lucinda Scala Quinn,  author of the bestselling Mad Hungry series, shares 100 classic family-style Italian recipes in honor of the Italian immigrant grandmothers, mothers, and daughters who created them. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

In MOTHER SAUCE: Italian American Family Recipes and the Story of the Women  Who Created Them. Lucinda Scala Quinn,  author of the bestselling Mad Hungry series, shares 100 classic family-style Italian recipes in honor of the Italian immigrant grandmothers, mothers, and daughters who created them. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

This morning on The Greg & Dan Show, we're joined by Lucinda Scala Quinn to talk about her new book "The Mother Sauce". The book details the long and storied history of Italian-American cuisine, and the women who made it. For more information visit her website: https://madhungry.com/mother-sauce/See omnystudio.com/listener for privacy information.

For Video Edition, Please Click and Subscribe Here: https://www.youtube.com/live/DeQ9U_YhcOA?feature=share Mardi Gras refers to events of the Carnival celebration, beginning on or after the Christian feasts of the Epiphany and culminating on the day before Ash Wednesday, which is known as Shrove Tuesday. John Contratti has been an elementary school teacher for over thirty years. He's the author of the children's books Cooking with Mr. C and Mr. C Takes Manhattan. He has cooked on the Hallmark television series Mad Hungry with Lucinda Scala Quinn, which was produced by Martha Stewart. His successful cooking blog, "Cooking with Mr. C." is followed by people from all over the world. With his love for acting, television, and film, he has appeared in the television dramas The Americans and Royal Pains. He is a supporter of Broadway Cares and Keen Company. Mr. Contratti resides in New York. 

It’s our favorite time of year! Time to talk turkey, stuffing, mashed potatoes, and wines to go along with Thanksgiving dinner. What are your Thanksgiving food traditions? What do you do to freshen up your holiday meal every year? We’re sharing ideas and stealing tips from Chris Prosperi, a man who makes Thanksgiving dinner for hundreds of people every year. We’re big believers in stress-free holidays, so we’ve asked Lucinda Scala Quinn to share her “Straight-Talk Turkey” recipe, which is about the simplest bird you’ll ever roast. Plus, in this favorite from the archive, Faith offers up a make-ahead Shrimp and Pineapple Salsa Wrap to sub in for the rich appetizers you normally put out before the feast. Why overwhelm people? Recipes for Mediterranean Mashed Potatoes, Buttery Spice Poached Pears, an easy weeknight Trout, and a juicy $12 Pinot Noir to serve all through the holidays—all coming your way. Let’s get this holiday party started! Support the show.

HMDWL 172! Tonight we love Cutwater Spirits canned cocktails, Salux Japanese washcloths, and Mad Hungry’s Lucinda Scala Quinn on Instagram. Join our fan page on Facebook and follow us on Twitter: HMDWL, Rob, Sara

Community and connection - isn't that what we all want? It's what Facebook wants to create with millions of profiles (jury's out on that one), because they have identified our shared need. On this episode, Tiffany and Ashley discuss the importance of gathering together at the table to experience community and connection, and to be reminded that we're not alone in celebration or struggle. Listen, whether it's frozen pizza, fancy place settings, delivery service, or fine fare from your favorite restaurant, the point is that you spend time together. In a polarized, digital world, gather at the table where the ground is level, and we can share our laughs, fears, stories and concerns. As promised, Tiffany's favorite table book: Shauna Niequist's Bread and Wine: https://www.amazon.com/Bread-Wine-Letter-Around-Recipes/dp/0310328179 Ashley's favorite cookbook, with those GLORY RIBS, Mad Hungry by Lucinda Scala Quinn: https://www.amazon.com/Mad-Hungry-Feeding-Men-Boys/dp/1579655122 To find out more about Tiffany's writing, speaking, or books visit her site at http://www.tiffanybluhm.com/ Find her on Instagram: https://www.instagram.com/tiffanybluhm/ To find out more about Ashley's writing, speaking, or books visit her site at https://ashabercrombie.org/ Find her on Instagram: https://www.instagram.com/ashabercrombie/

Winter squash: I’m mad about winter squash—about pumpkins—and so is my former “Martha Stewart Living” colleague Lucinda Scala Quinn, who you may know as author of the “Mad Hungry” cookbooks, and a former host of the PBS series “Everyday Food,”... Read More ›

Lucinda Scala Quinn shares her own families interesting and fun Easter Traditions.

It’s our favorite time of year! Time to talk turkey, stuffing, mashed potatoes, and wines to go along with Thanksgiving dinner. What are your Thanksgiving food traditions? What do you do to freshen up your holiday meal every year? We’re sharing ideas and stealing tips from Chris Prosperi, a man who makes Thanksgiving dinner for hundreds of people every year. We’re big believers in stress-free holidays, so we’ve asked Lucinda Scala Quinn to share her “Straight-Talk Turkey” recipe, which is about the simplest bird you’ll ever roast. Plus, Faith offers up a make-ahead Shrimp and Pineapple Salsa Wrap to sub in for the rich appetizers you normally put out before the feast. Why overwhelm people? Recipes for Mediterranean Mashed Potatoes, Buttery Spice Poached Pears, an easy weeknight Trout, and a juicy $12 Pinot Noir to serve all through the holidays—all coming your way. Let’s get this holiday party started! Aired: November 3, 2016 Photo: Straight-Talk Turkey by Lucinda Scala Quinn, Photo by Jonathan Lovekin CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Lucinda Scala Quinn, of Mad Hungry fame —author of Mad Hungry Family MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “I Can Make Your Hands Clap,” Fitz and the Tantrums • “Mashed Potato Time,” Dee Dee Sharp • “Mashed Potatoes,” James Brown • “We Are Family,” Sister Sledge (Groove Version) • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The brewmaster from Two Roads Brewing Company joins us with Father's Day beers, we debate the merits of jerky, and Lucinda Scala Quinn shares recipes for grilled hanger steak, fried chicken, and strawberry rhubarb pie. The post Father’s Day Beer, Recipes & More appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

We are meeting up with Lucinda Scala Quinn, author of Mad Hungry Cravings, for another round of Key 3, and we talk with award-winning writer and Texan Robb Walsh about whether or not Tex-Mex is an actual cuisine. He is the author of The Hot Sauce Cookbook.Broadcast dates for this episode:June 29, 2013 (originally aired)June 20, 2014 (rebroadcast)

Lucinda Scala Quinn makes old-school meatloaf, flat roast chicken and chicken broth.

HMDWL 135! Happy New Year! Tonight we love the push and lock tabs on aluminum foil and plastic wrap boxes, Lucinda Scala Quinn’s Flat Roast Chicken, and Disney Epic Mickey for the Wii. And get ready for How Much Do We Love…LIVE! Mark your calendars for Monday, February 21st at the Wilmette Theatre, and join […]

HMDWL 134! Tonight we are excited about Trader Joe’s Raisin Rosemary Crisps, the new Christmas album from Pink Martini, clementines, Mad Hungry with Lucinda Scala Quinn (and her cookbook), Instagram for the iPhone, a super easy Paloma recipe, and the guilty pleasure that is Skating With the Stars. Check out Pink Martini’s Joy to the […]

This week on Let’s Eat In Cathy speaks to Lucinda Scala Quinn of the Mad Hungry blog and television show. Joining them is Terry Diabolik, host of Snacky Tunes and himself once an employee of Lucinda @ Mad Hungry. Lucinda talks about being Martha Stewart’s Food Director, keeping web food content fresh and innovative, and why, in her heart of hearts, pie will almost always trump cake. This episode was sponsored by Cain Vineyard and Winery: committed to the growing movement to change how we think about our planet.

Lucinda Scala Quinn, executive food editor at Martha Stewart Living, talk about her latest accomplishment--her IACP-nominated cookbook, "Mad Hungry: Feeding Men and Boys."

This week, we talk about feeding a bunch of guys with Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys; and we're learning about the relationship between food and gangster movies with Rebecca Epstein. Plus, Lynne talks with Andrea Nguyen, who shares her techniques for mastering Asian Dumplings. The Sterns are eating huge portions at Rocky & Carlo's Restaurant in Chalmette, LA. Plus your calls, our weekly trivia question, and a rousing edition of Stump the Cook!Broadcast dates for this episode:October 31, 2009