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Pumpkin Swirl Cheesecake TartYou’ll need to make this tart a day or two ahead. The pastry needs a stint in the refrigerator before being rolled out,…
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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…
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“Well, art is art, isn't it? Still, on the other hand, water is water! And east is east and west is west and if you take cranberries and stew them like…
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Greg describes two baking workshops he attended recently, taught by pie baker Kate McDermott and pastry chef Mindy Segal. Greg learned that the fats he…
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Greg shares his recent successful improvisation of two appetizers, or canapés, which he accomplished with some basic know-how and the ingredients in his…
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Greg and Jon discuss Greg's recipe for crisp, gluten-free chocolate chip cookies, inspired by Ruth Wakefield's original Toll House "chocolate crunch"…
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“Good apple pies are a considerable part of our domestic happiness” ~Jane AustenJon and Greg's annual homage to apples. Below is Greg Patent's recipe,…
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Now that local strawberries and rhubarb are in season, Greg offers his recipe for strawberry-rhubarb galette. (Broadcast: The Food Guys, July 20,…
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5/25/14: This week on "The Food Guys:" Jon and Greg take up paella, the rice dish from Valencia, Spain. Spanish short-grained bomba rice is added to a…
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5/4/14: This week on "The Food Guys:" Jon and Greg discuss Greg's new cookbook, The French Cook: Soufflés. Greg will be signing books and demonstrating…