Author: Greg Henry

Bacon and Egg Sandwich: BEC NYC Deli-Style

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Precise measurements. Fancy ingredients. Adherence to traditional methods. Sometimes a recipe can fail or fly depending on how much care and effort you put into the details. Then there’s that other sort. Recipes that simply cannot fail no matter what you do. Sure, these foolproof recipes are often simple to prepare. But that’s not what…

Salmon Rillettes Will Never Go Out of Style

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Potted Foods have nothing to do with the current rage for cannabis cuisine. If that’s what you want Google has sent you astray. The potted food I’m featuring is the type of dish that’s composed of meat, fat and seasonings served in the same ceramic or glass “pot” it was cured in. Of these, rillettes…

Post 1609: Bacon-Wrapped Salmon Cooked on the Grill

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Grilling season is here. Blah blah blah. You should try these Bacon-Wrapped Salmon Skewers. They’re brushed with a sweet maple glaze and served with a side dish of golden beets and their greens. Blah blah blah. Bacon adds flavor. Blah blah blah. Besides, Bacon-Wrapped Salmon is far less likely to dry out when cooked over…

A Crazy Chicken Cheeseburger Collaboration

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Collaboration: the action of working with someone to produce or create something. I consider this blog a collaboration. Sometimes my co-collaborators are aware of the teamwork as in my recent Dierberg Vineyard Wine Pairing Meal. But sometimes I get inspired by someone or something without anybody getting the connection– besides myself of course. This Chicken…

Dierberg Vineyard Wine Pairing Meal

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Same wine. Same meal. Two different wine lovers. How many opinions? That’s the challenge I set for Helen and Ken. I’d recently been sent samples of two estate wines from Dierberg Vineyard: a Chardonnay and a Pinot Noir. Both of these Santa Barbara County wines are new to me, but I am familiar enough with…

Dinner: Changing The Game by Melissa Clark

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My first impression of the new cookbook Dinner: Changing The Game by Melissa Clark is that it might be an aggressive example of what marketing geniuses call “on-trend”. Caramelized Brussels Sprouts, check. Crunchy Chickpeas, check. Labneh, check. Harrisa, tamarind, and za’atar, but of course. Do you love Sichuan, Thai, and Middle-Eastern? Well, all the current…

You Bought Escarole! Now What?

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One of the pleasures of living in Southern California — and there are many — is the availability of unusual vegetables. Many of them are specialized versions of something you already love, like the Martian green Romanesco cauliflower. Some are exotic varieties from another hemisphere, such as oca, a technicolor root vegetable that can’t decide…