Author: Greg Henry

Gigantes Plaki (Greek-Style Giant Beans)

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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…

Reverse Sear Ribeye: Every Single Time

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Reverse Sear Ribeye. If you’re looking for a steak that’s cooked to medium-rare from edge to edge with a thin well-charred crust, this is the technique to try. I’m using an oven set to 250 degrees F. and a smoking hot charcoal grill, but you can do the searing with a cast-iron skillet on the…

Cream Cheese Bundt Cake with Dried Peaches

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If you’ve been hanging around kitchens for any length of time you probably have a particular favorite cheesecake. The jammy Strawberry-Topped Cheesecake is popular, or maybe your favorite cheesecake is simply sliced and served as in this lemony version from Mark Bittman. Cheesecake is a staple and most cooks have a fairly certain point of…

Perfectly Seasonal Roasted Cherry Toast

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Los Angeles has all kinds of restaurants. Exotic ethnicities and regional American specialties. Meat. Seafood. Vegetarian. Vegan. Old-School. New-School. Fast Food. Slow Food. But have you ever been to a really great toast restaurant? Well, we’ve got one of those too. It’s called Sqirl. I want you to fully appreciate how unlikely the success of…

Chorizo Hash: Because I Have a Food Blog

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Oh, look! I have a blog. It seems to be a food blog. I almost forgot about it. It’s been 12 days since I last posted. I’ve never gone quite that long between posts before. I’m a bit surprised at how little the lack of attention has bothered me this past (nearly) two weeks. There…

Box or Bag? Kale Salad with White Beans and Farro

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I’m the primary caregiver for my partner’s mother. She lives with us and there are a great many rewards, but there are also challenges. As her dementia progresses my caregiving responsibilities naturally increase. Perhaps you’ve noticed that I don’t post as much as I used to and some of my entries are less culinarily enthusiastic…