Greg Patent

Jon: "Greg, I know you publish a lot of recipes, but falafel? Where’d you come up with falafel?"Greg: "I think the Egyptians came up with it about a…

Food Guy Greg Patent describes how to roast a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste: To butterfly a chicken, you'll…

Food Guy Jon Jackson has always resented the annual litter of bland little yellow plums on his lawn, a gift from a tree at the top of his driveway. But…

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…

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…

Food Guy Greg Patent writes: "I’ve been pizza crazy lately, and I want to share with you a terrific, authentic recipe for Neapolitan Pizza dough, created…

“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…

Food Guys Jon and Greg take Karen Oberlin's recording of the Renee Rosnes & David Hadju song "I Like Pie" as their jumping-off point to discuss…

If you're keeping tabs on the history of human food - and keeping score on modern American diet books - there's a tuber-sized hole in the founding…

This is a moist and mildly spicy gingerbread with the taste of cider and applesauce. Served plain, it makes a marvelous snack. When offered along with a…