Author: Greg Henry

Deserted Island Coconut Fish Chowder

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It’s been wet where I live. Which was fun for a while, but lately I find baked pasta and kümmel cocktails are no longer enough to fend off the chill. As the rain continues to come down in Los Angeles I’m reminded of the old phrase: “be careful what you wish for”. I admit I’ve been…

Ziti with Bechamel: The Be All and End All

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Yes, it’s the first month of a new year. Yes, I’ve noticed fellow bloggers and their admirable resolutions. No grains. No dairy. No this. No that. Yes, I’m supposed to be embracing the latest foodie fads by guzzling green smoothies or chomping the new kale salad (whatever it may be). But frankly, I’m not ready…

Cream of the Crop Creamy Cabbage Soup

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I know that creamy cabbage soup isn’t the sexiest sounding recipe I’ve ever presented. But trust me, this cabbage soup will have you wondering how a homely cabbage can develop such complex sweetness. The answer (of course) is butter. When smart cooks sauté cabbage with copious amounts of cream and/or butter it loses all its…

How to Roast Beets for Maximum Mojo

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Forget cooking. It’s been chilly in my corner of the world. I’d like to crank the oven and just sit in my kitchen with a good book. Because honestly, I’m having a little trouble finding my Sippity Sup mojo lately. It seems to happen to me every year just after the rush of the holidays.…

Holiday Salads: How to Make Cheese Crisps

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It wouldn’t be the holidays if I didn’t present something a little fancy. This Little Gem Salad with Creamy Walnut-Apple Dressing and White Cheddar Crisps fits the bill. It’s a special salad, befitting the holidays, but it’s not too difficult to pull off because everything can be made ahead. This salad features little gem lettuce…