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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…
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Greg Patent makes the most of tart cherry season by preserving as much of the fruit as he can while setting aside cherries for this recipe. "Fresh sour…
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“It’s refreshing, in some curious way, to know that you can have failures, even though you ARE one of the Food Guys,” says Jon Jackson, after "Baking…
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Maeta Heatter - who died recently at the age of 102 - was known as the "Queen of Cake," thanks in part to her 1974 cookbook, "Maida Heatter's Book of…
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Brittany is well-known for its butter -- as is this small Breton cake, which uses eight ounces of butter to nine ounces of flour. You can quickly whirl…
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Food Guy Greg Patent recalls:"While I was hunting for immigrant bakers for my cookbook, “A Baker’s Odyssey,” I asked my Welsh friend and fellow…
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Here’s a baking miracle that performs its magic due to air alone—choux paste or pâte à choux. It translates literally as “the pastry for making little…
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Kulebyaka ("koo lebYA-ka"), the multi-layered "king" of salmon pies of the Russian Far East, is an excellent party dish because on party day, you can…
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Food Guy Greg Patent, a.k.a. The Baking Wizard, is puzzled by FOBPC (Fear of Baking Pie Crusts). “It seems to scare cooks to death – I don’t understand…
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“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”? Alice Walker.During the "peach time"…