The Food Guys

Italian flatbread
8:00 am
Fri November 8, 2013

Focaccia

Credit Andrew Scrivani

November 10th, 2013: Jon and Greg distinguish the traditional Italian focaccia, which is not unlike pizza crust, from the fluffy stuff Americans call "focaccia bread."  http://www.thebakingwizard.com/

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What Foods Did You Used To Hate, But Now Enjoy?
9:42 pm
Fri November 1, 2013

Foods We Hated, Then Loved

November 3rd, 2013: Greg and Jon reveals the foods that they detested, then came to enjoy: pizza, rhubarb, and organ meats.

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Breeding the Nutrition Out of Food
8:00 am
Fri October 25, 2013

Bitter is Sweet for Your Health

Dandelion greens

October 27th, 2013: Jon and Greg discuss a recent New York Times opinion piece by Jo Robinson called "Breeding the Nutrition Out of Our Food," which compares the phytonutrient content of wild plants with that of supermarket produce.

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How to Pick (and What to Love About) Pineapples
8:00 am
Fri October 18, 2013

Pineapple, The Tastiest Bromeliad

October 20th, 2013: Greg and Jon advise how to pick a ripe pineapple, why to stick to the fresh kind, and consideration of the benefits you'll derive from eating it.

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The Food Guys
8:00 am
Fri October 11, 2013

Dinnertime: Eating Habits

Dinner table of "Family Guy"

October 13th, 2013: This week, Jon and Greg discuss: eating habits; holidays; familial mealtime and cooking patterns; foods pushed on kids;  turkey as an afterthought;  fermentation; drying; salting;  feast-or-famine; and the smell of the school cafeteria. They're calling it "Eating."

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The Food Guys
8:00 am
Fri October 4, 2013

Apples and Apple Pie

Credit Greg Patent

October 6th, 2013: “Good apple pies are a considerable part of our domestic happiness” ~Jane Austen

Jon and Greg's annual homage to apples includes a discussion of apple pie.

recipe: Classic American Apple Pie (from Greg Patent's website, The Baking Wizard)

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The Food Guys
8:00 am
Fri September 20, 2013

You Say Allium, I Say Onion

September 22nd, 2013: Jon and Greg open with a quote from Julia Child -  "It is hard to imagine a civilization without onions" - then go on to recommend basic tips for cooking onions, specifically for onion ragout.

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The Food Guys
8:00 am
Fri September 13, 2013

Take Your Summer Squash and Stuff It

September 15th, 2013: Whether it's cute and spring-green or three feet long and perfect for batting practice, Greg and Jon have suggestions for how to cook or bake the zucchini left anonymously on your doorstep.

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