Author: Greg Henry

Pork and Pineapple Tacos. That’s a Post!

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I ate these Pork and Pineapple Adobo Tacos weeks ago. I was so inspired by Ben Mims’ Los Angeles Times recipe for Adobo Roast Pork Shoulder with Pickled Pineapple Salad that I quite literally went out that same day and shopped the recipe. Once I had made the dish I couldn’t stop myself from serving…

Turmeric and Cauliflower: A Soup Made for the Season

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Just like that and I’ve turned the seasonal page. It’s Chilled Dragon’s Tongue Beans followed by Celery and Jicama Salad one week. Then, with barely a look backward, I’ve got a cool–season soup featuring Turmeric and Cauliflower. Not that it’s exactly cool in Los Angeles. But it’s not really hot either. In fact, it’s perfect.…

Celery Leaf Pesto: Time Well Spent

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I made Celery Leaf Pesto because I spend a lot of time at home these days. My duties as a caregiver for my MIL mean I often have hours on my hands where I have nothing much to do. However, I need to be able to drop whatever I’m doing at a moment’s notice. So…

Dragon’s Tongue Beans: Charred and Chilled

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Isn’t this a pretty bean? It’s a sweet bean too, with a fierce name. Dragon Tongue is a ”Romano” bean, which means its pods are flat rather than round. Though technically it’s still a wax bean (another questionable name) because its pods have a yellow background. This is a summertime recipe. At least in Los…

Pick Your Parking: Pickled Shrimp Toasts

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I’m going to say “Pickled Shrimp Toasts” out of one side of my mouth and say “Hollywood Bowl” out of the other side. Of course, I’d rather be putting Pickled Shrimp Toasts into both sides of my mouth. But before I do that I think I need to explain why I would attempt such a…

Chilled Sungold Tomato Soup

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It’s hot in Los Angeles. It’s not supposed to be hot here. It’s supposed to be 76 and sunny. But, more and more it seems, it gets hot in LA. When that happens a cold soup – full of ripe, summery flavor – is a refreshing relief. Sweet like summer and a little bit spicy,…

Back to the Kitchen: Tamarind Roast Pork

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Sometimes you come across an ingredient that inspires you to get into the kitchen and make something delicious. A new (to you) ingredient means that the end result may be unlike anything you ever cooked before. For me, that’s the kind of motivation I need lately and it comes in the form of tamarind paste.…

Pošip, Oysters & the Pelješac Peninsula

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P.O.P. Pošip, Oysters & Pelješac. Pop go the tastebuds! I probably would have fallen in love with Pošip (pronounced POH-ship) whether I first encountered it at a dinner party in Los Angeles or in one of the wine tasting rooms we visited on Croatia’s Pelješac Peninsula. It’s a remarkably sippable wine, thirst-quenching, citrusy, and fragrant.…

Croatia All Aboard: Gulet Maske

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Live from the Gulet Maske: I’ve been in Croatia now for several days. Most of them spent in the Medieval city of Dubrovnik. It’s a magical place and has been for centuries. I suppose that’s how it found itself with a starring role in Game of Thrones. I’ve been to Dubrovnik before. In fact, I…

Croatian Food and Wine Guide

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Does a Croatian Food and Wine Guide seem a bit of a random subject for this blog? Well, maybe it’s not so random. I’ll give you one guess why. Yep. I’m going to Croatia. I’ve been there before (in 2006) and I promised myself that I’d definitely, positively, absolutely go back. But you know how…