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Gigantes Plaki

It's been hot in Los Angeles, but I'll never be one of those people who just won’t cook in July and August. I can't subsist on ice cream and limp lettuce. So when it's very (very) hot I try to keep a cool head and devise low-effort meals. The trick is to choose make-ahead dishes that are worth the effort. Well for me just about anything slathered on toast is worth the effort. You can make a whole meal from build-it-yourself crostini. It's kind of like the "cheese and crackers" model that you loved as a kid. While cheese is nice, these days I'm also more likely to broaden the choices of what might appear on the platter. It's a common practice known as meze in Mediterranean cultures, pintxos among the Basque, and I swear the Hawaiians call it a pu pu platter. However today I want to talk about just one element from my "pu pu platter" – what the Greeks call Gigantes Plaki, or giant beans. Read More


About Greg

I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.