Author: Greg Henry

Sweet Potato Grits: Breaking all the Rules

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Do you have a strong opinion about grits? I mean aside from the very obvious fact that you can never have too much cheese in your grits. But what about other stuff? What else can you add to grits. How about sweet potato grits? Is that breaking any of your rules? And there are rules.…

Swordfish Pasta

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Swordfish Pasta with Shishito Peppers and Fresh Corn. The shishito and corn give this pasta a global flair but as any Italian will tell you, the combination of pasta and swordfish marks this dish with Sicilian roots. Pasta is still one of my “go-to” meals. With a little practice you can make the sauce in the…

An Apricot Tart – You’re Welcome

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When you read this recipe you’ll see that this isn’t a tart in any traditional sense of the word. Still, I think you’ll want to thank me for it anyway. You can go ahead and thank me now or you can wait until you’ve tried it for yourself. However, one look at this Apricot Tart…

Marinated Eggplant (Really)

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Fried eggplant. Baked eggplant. Marinated eggplant. Baba ganoush. Parmigiano. Moussaka. Ratatouille. I’ve always loved eggplant. I’ve also always considered eggplant a pain in the patootie. Who needs thin slices of salted eggplant lined up on paper towels across every flat surface in the kitchen? You see I’ve always read that eggplant MUST be salted before…

Juicy Stuffed Tomatoes in the Roman Style

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Summer starts on June 21st! But before I start jumping through the sprinkler I’ve decided to line-up a few go-to recipes. Simple dishes that can stand alone or sit nicely beside something from the grill. I’m looking for food I can make a day ahead in the cool of the evening and turn to again…

Not A Chorizo and Shrimp Taco Post

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I’ve been at it again. I made Chorizo and Shrimp Tacos. Why not? Everyone likes tacos, right? But this isn’t a Chorizo and Shrimp Taco post. I just couldn’t bring myself to do two shrimp taco posts in a row. So this is a salsa post. A Raw Tomatillo and Avocado Salsa post. But I’ve…

Cauliflower with Saffron-Pickled Raisins

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I’ve pickled plenty of stuff on this blog: mangoes, mustard seeds, even a few little birds. So it easy to see how pickled raisins would be my kind of thing. Sweet. Savory. Unexpected. Which sounds like a metaphor for a happy life. Well, at least to me it does. So when I saw a Chef…

Recipe Pasta: Chicken Liver Ragu

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I thought about you guys just now because I’m eating pasta. Do you remember when I used to make default pasta here on Sippity Sup? Well, of course, you don’t – you’re too young. That was eons ago. But I did want you to know I still eat pasta, and the pasta I’m eating is…

Burnt Basque Cheesecake

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For me, food and travel are hard to separate. Even when I come across food from someplace I’ve never been. So I was thrilled when I opened the LA Times yesterday and came across a Chef Dave Beran recipe for a “Burnt” Basque Cheesecake. Burnt is in quotations because the char on top is from…