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Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest…
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Food Guy Jon Jackson recalls the words of cauldron-stirring neighbor Mrs. Minervini, as she prepared for the weekly invasion of an army of neighborhood…
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“It’s just that we still have so much of it," said Dorothy Patent about the leafy bunches of spinach filling the fridge a week after Greg's most recent…
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Food Guys Greg and John react to a September 2018 article by J.M. Hirsch on the Milk Street blog titled "In Risotto alla Milanese, Speed Is a Key…
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Miso's meaty umami quality comes from a multi-step process of fermentation, which serves two functions: large molecules get broken down into small,…
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The dinner-as-improv started with Greg and Dorothy Patent's ongoing conversations about the nutritional benefits of beans. When Greg discovered some dried…
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Greg and Jon recall how "The Food Guys" came to the airwaves.He's been baking since he was eleven years old, and Greg Patent's love of cooking brought him…
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Recently, The Food Guys have discussed braising, stocks, and soups. This time, Jon Jackson and Greg Patent cover the waterfront of stews, the chunkier,…
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"When you hear the word "soup," you probably think of a nice hot tomato soup," says Food Guy, Jon Jackson. Or chicken soup, cream of mushroom, or beef…
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"One of the staples of cooking is the stock," says Food Guy, Jon Jackson. "You can buy high-quality organic, low-sodium or unsalted stocks and broths, but…