MTPR

Food Guys

Sunday 11:52 AM - 12:00 PM, Thursday 4:54 PM

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

The theme song for "The Food Guys," is a Cole Porter song, "Sunday Morning Breakfast Time," played and sung by Porter himself.

 

Ways to Connect

Pasticceria Cucchi dal 1936 (CC-BY-2.0)

Julia della Croce, who blogs authoritatively about Italian food, first tried the dense, sweet bisciola (pronounced "bee-shee-OH-la") in Italy's Valtellina Valley. Known as biscieùla, pan di fich (“fig bread”), panun, or panettone valtellinese, it's denser than the brioche-like pannetone you'd find in Milan.

Recipe: Peach Ice Cream

Aug 27, 2017
Flickr user, Masha (CC-BY-2.0)

Food Guy Jon Jackson recalls childhood summers, trying to crank an old-fashioned ice cream maker:  "Your little arm would get weak after a few turns of that thing, if you could turn it at all. But you'd never forget the taste of that peach ice cream." The Food Guys's recipe is below. "Consume it while it's very fresh," says Other Food Guy, Greg Patent.

Recipe: Cherry Clafouti

Jul 30, 2017
Flicker user, Jessica Spengler. (CC-BY-2.0)

It's Flathead cherry season in Montana, and the Food Guys are on a cherry clafouti kick.  "If you have access to Flathead cherries, now is one of those moments in your year that will only last a few weeks," urges Food Guy, Jon Jackson. Clafouti, the simple French dessert, features a custard base topped with fresh cherries and it's perfect for late July and early August.

Recipe: Russian-Style Cabbage Rolls

Apr 23, 2017
Steven Depolo (CC-BY-2.0)

When Food Guy Greg Patent went to the grocery store recently, the beets he intended to buy looked tired, so his eyes began wandering over other produce possibilities. They stopped at green cabbage - crisp, fresh and glistening with droplets of water. Cabbage rolls were what he'd make.

Recipe: Baked Apples With Barley-Chorizo Pilaf

Mar 29, 2017
Hansbenn (CC-BY-2.0)

Food Guy Jon Jackson tries out New York Times writer Melissa Clark's apple-barley "get together"  and declares it delicious.  Clark's risotto-esque recipe was inspired, but not limited by, the kosher cooking of her grandmother, Ella, who cooked "the greatest hits of Jewish cuisine.  She could simmer up a tender matzo ball and some succulent pot roast, but I doubt she ever met a barley pilaf, let alone thought of making one herself."

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