Author: Greg Henry

Persnickety Sour Cherries

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Sour cherries can be persnickety. First, they’re hard to find. In Los Angeles they seem to be available in most of the Armenian markets near Glendale for about two and a half weeks in June. However, don’t look for them in the produce aisle, go straight to the checkout counter. If you don’t see them…

Chilled Tomato Soup: Cold and Frothy

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It’s hot in Los Angeles. It might even get to 100 degrees later this week. 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…

Savory Rhubarb with Sweet Sausage

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According to Melissa Clark, “Sausages have no season… They are as good served with potatoes and cabbage in the dead of winter as they are grilled in the summer, with ripe tomatoes and basil on the side.” With that in mind, she presents a savory rhubarb and sausage recipe in her latest book, Dinner: Changing the…

(Whack Whack) Smashed Cucumber Salad

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When it comes cucumbers it seems like sliced is the way to go. Peeled maybe, but sliced certainly. I mean what other choice is there? Well, it might surprise you to know that in Beijing, people buy whole chilled cucumbers from street vendors and munch them with a spicy dipping sauce as a sort of…

How to Cook Crispy-Skinned Fish

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Look up. You’ll see crispy-skinned fish and blistered cauliflower. I do like my char and I spend a lot of time of this blog cooking with high heat. Mastering a controlled char on all sorts of food is the sign of a good cook. I’m not alone in thinking this, Food52 wisely lists competent use…

Ludo Lefebvre’s Leftover Époisses Tart

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With its sticky rind, soft inside made of raw cow’s milk, and the deliciously haunting barnyard fragrance it leaves on the tip of your fingers, Époisses is the most famous of the French “funky” cheeses and a favorite of mine. Whenever I see it on the “buy it now before it stinks out the store”…

Cherry Vinaigrette for Simple Greens

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It’s probably an exaggeration to say that the dressing makes the salad. Still, a carefully mixed dressing can turn a simple collaboration of arugula with a few shavings of Manchego into something more than the sum of its parts. The trick, of course, is getting the balance just right. Salad dressings are all about sweet…

Grilled Treviso and Roasted Tomato Vinaigrette

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Radicchio (pronounced ra-DEE-key-o) is the Italian name for a large group of red chicories. You may know radicchio as the red flecks found floating among emaciated lettuce leaves in vacuum-packed bags of salad. That variety is typically Radicchio di Chioggia. Which can be delicious, don’t get me wrong. But sadly, in the salad bag example,…