Discover the secret to the freshest, most flavorful produce you’ve ever tasted — straight from the farmers market to your table! Join Bob and Lori as they uncover the vibrant colors, irresistible aromas, and mouthwatering recipes inspired by local harvests, historic markets, and community stories. Whether it's crisp Palisade peaches, roasted corn with a kick, or an unexpected peach and pesto pizza, this episode is your ultimate summer food adventure. Tune in now and taste the difference fresh makes!

In this flavor-packed episode of A Seasoned Friendship, Bob and Lori hit the road—culinarily speaking—with their favorite road trip eats, picnic-perfect treats, and make-ahead marvels. From Pad Thai-inspired caramel popcorn and backcountry beef jerky to puff pastry picnic squares and penuche-flavored chews, they whip up homemade snacks that travel well and taste even better.

It’s grilling season! Bob and Lori fire up the flavor with outdoor cooking stories, from beer can chicken and tandoori cod to grilled corn ribs and mascarpone peaches. Learn the surprising history of barbecue, hear some tasty family memories, and get inspired to flip, fire, or smoke your next meal. It’s summer cooking fun—served hot!

This episode of A Seasoned Friendship is all about the sandwich—its history, its evolution, and the creativity it inspires in the kitchen. Lori and Bob explore what makes a truly memorable sandwich, sharing personal stories and original recipes that highlight bold flavors, thoughtful textures, and the joy of cooking for others. Whether you’re a fan of melty, hot creations or crave something classic with a twist, this conversation will leave you both inspired and hungry.

Dive into Deliciousness: Main Course Salads and Their Secrets. Join Robert Meyers Lussier and Lori Bregenzer, longtime friends and food enthusiasts, as they explore the world of main course salads in this episode of 'A Seasoned Friendship.' They discuss everything from key salad components and dressing tips to their favorite salad recipes. Lori shares a classic Caesar Salad recipe with roasted shrimp, while Bob gets creative with complex, flavorful salads featuring unique ingredients like toasted barley and coconut lime chicken. The duo also delves into the history of the Caesar salad and offers insights into preparing satisfying, balanced salads. Tune in for inspiration, fresh ideas, and mouthwatering recipes that will make you view salads in a whole new light!

In this episode of 'A Seasoned Friendship,' longtime friends Robert Meyers-Lussier and Lori Bregenzer discuss their passion for food, focusing on spring vegetables. They share a light-hearted conversation about their experiences with different vegetables like radishes, artichokes, and asparagus. Robert talks about his new discovery of roasted radishes and a stuffed shell pasta dish, while Lori shares her recipes for asparagus-stuffed chicken breast, creamed spinach, and a unique beet berry brownie. They also discuss some interesting facts about spring vegetables and share personal stories connected to these foods. This episode is filled with food tips, cooking techniques, and delightful memories aimed at inspiring listeners to try new recipes and think about food differently.

Join Robert Meyers-Lussier and Lori Bregenzer on episode four of 'A Seasoned Friendship' as they dive into the world of citrus. From fascinating historical and scientific facts about lemons, oranges, limes, and grapefruits to mouth-watering recipes like lemon curd French toast, grapefruit braised chicken with cream sauce, and triple citrus marinated flat iron steak—this episode has it all! Discover how citrus fruits have traveled from Asia to America, learn about the health implications of grapefruit with medications, and get inspired to try new citrus-infused creations in your kitchen

In this episode of 'A Seasoned Friendship,' hosts Robert Meyers-Lussier and Lori Bregenzer, long-time friends, discuss their mutual passion for food, focusing on spicy cuisines from Southeast Asia and Mexico. Bob shares his experiences in Singapore, highlighting a chilli crab dish, while Lori talks about her recent trip to a Mexican resort and her love for cooking Mexican food. They dive into the specifics of Scoville units, the chemistry of capsaicin, and practical tips on how to handle spicy foods. Bob introduces his Pad Thai recipe and discusses the significance of fish sauce in Southeast Asian cooking, while Lori shares her recipes for Chili Verde, including a simple version and a more complex one from 'The Mexican Slow Cooker' cookbook. Lori also talks about a Cajun potato soup she's making for Mardi Gras. They wrap up by emphasizing the joy of making homemade salsas and sauces from both cuisines.