Food Guys en Eat Your Vegetables <p></p><p>6/29/14: This week on "The Food Guys:" In the service of a favorite theme - incorporating more vegetables into your diet - Jon and Greg suggest green salads and Chinese stir-fry dishes. Counting off various vegetables, Greg reveals his secret: "You shouldn't be shy with spinach."</p><p></p> Sun, 29 Jun 2014 11:00:00 +0000 Beth Anne Austein 21134 at Eat Your Vegetables Paella <p>5/25/14: This week on "The Food Guys:" Jon and Greg take up paella, the rice dish from Valencia, Spain. Spanish short-grained bomba rice is added to a paste composed of onion and grated tomato cooked in olive oil, and along with smoked paprika, a pinch of saffron, and chorizo, chicken or shellfish, the paella is cooked in such a way as to form a crust on the bottom of the rice. "Paella" refers to the round, shallow, polished cooking pan itself.</p><p></p> Sun, 25 May 2014 12:00:00 +0000 Beth Anne Austein 19482 at Paella Peanuts <p>5/18/14: This week on "The Food Guys:" Where did peanuts come from? What's the biggest commercial use for peanuts? Who grows the most peanuts?&nbsp; What's the most prudent way to eat deep-fried peanuts? Greg and Jon dispel myths and reveal surprises about the legume known alternately as "groundnut," "peanut," and "goober pea."</p><p></p> Sun, 18 May 2014 14:00:00 +0000 Beth Anne Austein 19013 at Peanuts Eggplant, Baba ghanoush, and Moussaka <p></p><p>4/20/14: This week on "The Food Guys:" Jon and Greg suggest simple recipes for baba ghanoush and moussaka, which are only two recipes among thousands that Syrians, Turks, Armenians and Indians possess for the mighty eggplant.&nbsp;</p><p></p> Fri, 18 Apr 2014 14:00:00 +0000 Beth Anne Austein 17748 at Eggplant, Baba ghanoush, and Moussaka Physiology of Taste <p>3/23/14: This week on "The Food Guys:" Greg and Jon go on for some time about the physiology of taste, and the <a href=";" target="_blank">Silicon Valley of eating</a>.</p><p></p> Fri, 21 Mar 2014 14:00:00 +0000 Beth Anne Austein 16249 at Physiology of Taste Carnitine <p>3/16/14: This week on "The Food Guys:" Jon and Greg react to a Wall Street Journal article from April 2013, "<a href="" target="_blank">New Health Worry in Red Meat</a>," by Melinda Beck. (The article reports on the findings of a recent NIH study linking gut bacteria and carnitine to the formation of a metabolite called TMAO. Fri, 14 Mar 2014 14:00:00 +0000 Beth Anne Austein 16149 at Carnitine Adding More Vegetables <p>January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.</p><p></p> Fri, 10 Jan 2014 23:21:46 +0000 13505 at Adding More Vegetables Breeding Bacteria on Factory Farms <p></p><p>September 29th, 2013: Jon and Greg discuss a <a href="" target="_blank"><em>New York Times</em> piece</a> by <a href="" target="_blank">Mark Bittman</a> on the practice of giving prophylactic doses of antibiotics to livestock, and how it <a href="" target="_blank">accelerates the development of antibiotic-resistant bacteria. </a></p><p></p> Fri, 27 Sep 2013 14:00:00 +0000 8205 at Breeding Bacteria on Factory Farms Corny Ideas <p>September 8th, 2013: If an abundance of corn on the cob has left you indifferent to one of summer's highlights, Jon and Greg are ready with suggestions: cornbread, tamale pie, corn soufflé, corn chowder, and corn in salads.</p><p></p> Fri, 06 Sep 2013 14:00:00 +0000 7554 at Fresh Tomato Sauce <p>September 1st, 2013: Greg and Jon give free-form instructions for simple tomato sauce, using fresh, flavorful tomatoes of the season. Freeze enough of it and you'll have a delicious key ingredient for recipes all winter.</p><p></p><p></p> Thu, 29 Aug 2013 18:07:38 +0000 Beth Anne Austein 7540 at