Author: Greg Henry

Pork Cheeks and Movie Stars

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My partner Ken’s massage therapist is right across the street from one of L.A.’s great butcher shops, McCall’s Meat and Fish Co. So he’ll often come home (freshly tenderized himself) with a paper-wrapped bundle of meaty intrigue. Sure they have great lamb chops and all the expected beastial staples, but we go there to find…

It’s Pomodori Scoppiati Season

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Maybe this is just an L.A. thing, but here it is November and we’ve still got cherry tomatoes hanging around. I see them at the market and I spy them through the backyard fences of my neighbors. Their gardens may be spent and drab but there always seems to be a cherry or grape tomato…

Pan-Seared Mushroom Toasts

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You should learn to make pan seared mushroom. It’s the classic way to cook mushrooms because it brings out their earthy flavors. Sure it’s easy to default to sautéed mushrooms, and I often do. Still, if I plan ahead I think it’s worth the extra bit of patience to go ahead and sear the mushrooms…

Cold Sichuan Summer Noodles

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I was flipping through the LA Times recently and came across a simple recipe for Sichuan Summer Noodles that made me stop and stare. It’s not that these cold noodles are particularly photogenic. You can see by the photo I did that it’s hard to get noodles to smile for the camera. No, it’s not…

Eat Corn Now: Charred Corn Soup

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Charred Corn Soup! Get the klieg lights, roll out the red carpet ‘cuz corn has arrived in Hollywood and this fan has big plans. It may take a while longer in Los Angeles than other parts of the continent for the really good corn to arrive. I don’t know why that is. We in Southern…

A Not so Bitter, Bitter Cocktail

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Somewhere back in our vulnerable past, we relied on our detection of bitterness to avoid eating certain plants because they’re toxic. So what can explain the trend towards bitter in modern-day cocktails? Sales of bitter liqueurs such as Campari and Fernet Branca are way, way up – especially among the fashionable crowd in large metropolitan…