Food Guys

Due to last summer's wealth of fires around our listening area, this spring is turning into a morel mushroom lover's bonanza. Food Guy Greg Patent found some for sale at the farmer's market and put them to use in morel mushroom lasagna, a delicious and light alternative to meat lasagna.

As the nutritional quality of food declines and monoculture agriculture grows, many Americans have few options for healthy, locally grown food. Main Street Project aims to change that.

Japanese Milk Bread is known for its unique and slightly sweet flavor. The secret? A milky, watery roux that is made and added to the dough mixture.

Looking to cut down your processed sugar intake? Greg and Jon recommend using dates, a naturally sweet fruit that originates from the Middle East. In this episode of "The Food Guys," Jon and Greg delve into one of health culture's favorite sweeteners: dates. These small, juicy fruits have a wealth of health benefits and work perfectly as a sugar substitute.

Beef stew with rice, onions, bacon, tomatoes and cheese: that's the basis for Julia Child's recipe for "Boeuf À La Catalane," or Catalan Beef Stew. It became the jumping-off point for an adaptation by Greg one night as he improvised on this "hearty dish from the Spanish Mediterranean corner of France," with "a green salad, French bread, and a strong, young red wine" the recommended accompaniment.

After months of cooking with root vegetables, Jon is desperate for green stuff, but he's reluctant to buy vegetables flown in from thousands of miles away.

Cook and Baker share one weird trick to keep your teeth white no matter how much coffee you drink. Plus, a recipe for homemade Peeps just in time for Easter. And if you thought Pop Rocks were only for kids, think again. MTPR's Cook and Baker (filling in for The Food Guys) walk you through a DIY, seasonal, 'artisanal,' four-course meal. Listen in now, on the Food Guys.

“It’s refreshing, in some curious way, to know that you can have failures, even though you ARE one of the Food Guys,” says Food Guy Jon Jackson, after fellow Food Guy (and Baking Wizard) Greg Patent explains why, when Jon stopped by the Patent kitchen recently, there were "dangerous-looking" pieces of pecan pie strewn around.

Jon and Greg discuss a November 2014 online column by Ari LeVaux, "Irony Alert: Artificial Sweeteners Make You Fat." LeVaux's piece examines recent findings, published in Nature , that mice who were fed artificial sweeteners in their water developed glucose intolerance.

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 it. I have a basic pie crust formula that works for me pretty much all the time." One key to Greg's success: he mixes pie dough in the food processor, to minimize handling it.